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LapisLazuli 09/02/18 10:16:57 PM #1: |
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? --- ... Copied to Clipboard!
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DoomTheGyarados 09/02/18 10:20:25 PM #2: |
What are you cooking the steak in?
--- Sir Chris ... Copied to Clipboard!
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f0olmor0n 09/02/18 10:36:39 PM #3: |
Turn off the heat before it gets charred
Finish in the oven until desired internal temp --- _foolmo_ 2 + 2 = 4 ... Copied to Clipboard!
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TheRock1525 09/02/18 10:38:45 PM #4: |
git gud
--- TheRock ~ I had a name, my father called me Blues. ... Copied to Clipboard!
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LapisLazuli 09/02/18 10:42:48 PM #5: |
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 Huh, interesting. --- ... Copied to Clipboard!
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TheRock1525 09/02/18 10:46:56 PM #6: |
Did you tenderize at all?
--- TheRock ~ I had a name, my father called me Blues. ... Copied to Clipboard!
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f0olmor0n 09/02/18 10:58:39 PM #7: |
In general if you don't want something to burn, you turn down the heat
--- _foolmo_ 2 + 2 = 4 ... Copied to Clipboard!
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Drakeryn 09/02/18 11:03:38 PM #8: |
take your steak out of the fridge 20 minutes before cooking
--- another place and time, without a great divide, and we could be flying deadly high ... Copied to Clipboard!
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Black_Hydras 09/03/18 12:25:38 AM #9: |
Don't cook it as long.
--- Blessed is the mind too small for doubt. last.fm/user/BlackHydras ... Copied to Clipboard!
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ScareChan 09/03/18 12:29:23 AM #10: |
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SantaRPidgey 09/03/18 12:30:40 AM #11: |
olive oil is not the best flash point for steak cooking, use canola
--- werd ... Copied to Clipboard!
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CherryCokes 09/03/18 12:51:24 AM #12: |
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. --- "Mighty boobs." - Vlado ... Copied to Clipboard!
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CherryCokes 09/03/18 12:54:26 AM #13: |
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 --- "Mighty boobs." - Vlado ... Copied to Clipboard!
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tazzyboyishere 09/03/18 1:32:00 AM #14: |
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. --- https://imgur.com/l7xxLh1 PSN/Steam - RoboQuote ; NNID - TazzyMan ... Copied to Clipboard!
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CherryCokes 09/03/18 1:36:02 AM #15: |
tazzyboyishere posted...
Uh, maybe try cutting into strips prior to cooking? you haven't had steak until you've had it cooked correctly in a cast iron pan --- "Mighty boobs." - Vlado ... Copied to Clipboard!
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f0olmor0n 09/03/18 12:50:37 PM #16: |
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 --- _foolmo_ 2 + 2 = 4 ... Copied to Clipboard!
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CherryCokes 09/03/18 3:09:20 PM #17: |
f0olmor0n posted...
CherryCokes posted...you're probably using too many fats, for one. you don't need oil and butter. 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 --- "Mighty boobs." - Vlado ... Copied to Clipboard!
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