Board 8 > Anybody have any tips for not burning steak? CookingFAQs.

(+) Yeah! (+)

Since I went keto a month ago I've been cooking a ton, and that includes steak on a cart iron I just bought. Have basically no cooking experience before this.

I've been following online instructions to the note, but no matter what I do I always seem to end up with a charred surface before I can get to medium.

Something I'm missing?
---

What are you cooking the steak in?
---

Turn off the heat before it gets charred

Finish in the oven until desired internal temp
---

git gud
---

DoomTheGyarados posted...

What are you cooking the steak in?

Olive Oil and Kerrygold unsalted butter.

f0olmor0n posted...

Turn off the heat before it gets charred

Finish in the oven until desired internal temp

Huh, interesting.
---

Did you tenderize at all?
---

In general if you don't want something to burn, you turn down the heat
---

take your steak out of the fridge 20 minutes before cooking
---

Don't cook it as long.
---

Cook on medium high
---

olive oil is not the best flash point for steak cooking, use canola
---

you're probably using too many fats, for one. you don't need oil and butter.

you want to lightly coat the steak - which should be room temperature or slightly cooler - in your oil of choice. olive oil is fine, but you could use canola or peanut even. grind on salt and pepper.

with regards to temperature, the issue is actually probably that your temperature isn't high enough for a proper maillard reaction. if your pan isn't scorching hot before the steak ever hits it, it won't sear properly, you'll have to leave it on, and the outside will cook too much (which is magnified by using too much oil/butter), which leaves you with a weird semi-fried, semi-seared exterior

put the pan in the oven at like 450 or 500 while you're prepping, to get it hot. when it's time to put the steak in the pan, take it out and put it on the stove on high. 30-45 seconds, then flip. back in the oven, 3 minutes, then flip. check the temp (with a meat thermometer if you can). this should get you to medium rare-ish. cook in 30 second increments as needed to get it where you want it.

let it rest for 5-10 minutes on the plate, under foil. prior to this you can put a pat of herbed butter on top if you like, or caramelized onions, or what have you.
---

SantaRPidgey posted...

olive oil is not the best flash point for steak cooking, use canola

it depends on the quality of his olive oil, tbf

if he's using good olive oil and he's getting his pan hot enough, the smoke point is similar
---

Uh, maybe try cutting into strips prior to cooking?

Can't imagine cooking steak in a skillet, unless you're putting it in something else.
---

tazzyboyishere posted...

Uh, maybe try cutting into strips prior to cooking?

Can't imagine cooking steak in a skillet, unless you're putting it in something else.

you haven't had steak until you've had it cooked correctly in a cast iron pan
---

CherryCokes posted...

you're probably using too many fats, for one. you don't need oil and butter.

Nah the flavors are good

Although he should start with olive oil (light olive oil, not extra virgin) for searing and then add butter at the end to finish in the oven
---

f0olmor0n posted...

CherryCokes posted...

you're probably using too many fats, for one. you don't need oil and butter.

Nah the flavors are good

Although he should start with olive oil (light olive oil, not extra virgin) for searing and then add butter at the end to finish in the oven

I think the implication is that he was using both in the pan and he was for sure using too much oil/fat if that's the case

but yeah, a little finishing butter is a different story
---