(Closed) Help!! I suck at cooking steak…

posted 6 years ago in Food
Post # 3
4352 posts
Honey bee
  • Wedding: August 2013

I’ve never tried the stove-to-oven method. Is there any reason you don’t want to grill it? I’ve always found it to be really easy to grill.

Post # 4
2073 posts
Buzzing bee
  • Wedding: July 2012

I’ve only done the stove to oven method a few times.  I highly recommend cooking steak in cast iron pans.  Bonus because they heat really evenly and can go from stove to oven.  It works best if you sear both sides of the meat at a high temperature and then stick it in the oven to cook the rest of the way on a lower heat.

Have you ever used a meat thermometer?  It is the only way I can cook steak without messing it up.  I highly recommend it.  Also helpful for cooking chicken and pork so you know when it’s safe to eat without having to cut into every piece of meat five times to see if it’s done.

Post # 5
807 posts
Busy bee
  • Wedding: April 2013

I second the cast iron pan.

Typically…I just do the stovetop only (no oven). What I do is: get the pan hot, add a little butter, add the steak (it should sizzle like crazy). Cook for 3-4 minutes per side, let it rest 10 minutes. Perfect medium rare.

Also, this might be helpful to you: http://thepioneerwoman.com/cooking/2007/05/how_to_cook_a_s/

Post # 6
1400 posts
Bumble bee
  • Wedding: September 2012

I had this problem too. They never tasted good! Always tough and just eh….I finally actually looked up how to cook them and found this method the best.

First heat the pan up until it’s really hot. Then place the steak in the pan. Let cook on one side for about 4 minutes, then flip and cook 4 minutes on the other side. This was for probably I’d say Medium.

It was the best steak ever! It wasn’t any fancy steak, just a sirloin from Kroger. I just put a little bit of steak rub on it and cooked it, nothing fancy! So good!

Post # 7
4275 posts
Honey bee
  • Wedding: April 2012

I only grill steaks….

Post # 9
340 posts
Helper bee
  • Wedding: May 2013

I agree w/ PP about cast iron pans only.

– I season my steaks with salt, pepper, and garlic powder only usually and let steaks come to room temperature.

– I have an electric stove so I cook them on a 6 out of 10 medium/high setting. Heat up the skillet with a small amount of olive oil.

-Sear each side for 3 minutes each then put pads of butter on the top and place into a 400 degree oven for about 5-7 more minutes.

-Then place on cutting board with a piece of aluminum foil on over them and let rest for 10 minutes to keep juicy!

Post # 10
7293 posts
Busy Beekeeper
  • Wedding: October 2011

You should try broiling perhaps! Thaw the steaks/use whatever seasonings, rubs etc and pop in the oven. Flip once & keep an eye on things as they cook fast and if you don’t have clean foil/pans things can get smokey! My husband is Argentinean which is the Beef/Steak capital of the world and he loves it as I learned it from his mother. Grilling is great, but its not alway convenient.

Post # 12
868 posts
Busy bee
  • Wedding: November 2011


Post # 13
750 posts
Busy bee
  • Wedding: August 2013

@Eva Peron:  I second the broiling method!

My father used to be a chef and he says that if you don’t have access to a grill or just don’t feel like using one, then broil it in the oven. Broiling will help solve your problems with the steak being tough…it makes it much softer. He said it doesn’t take long and it still tastes great. I have yet to try it but my dad knows what he’s talking about so I trust him!

Post # 14
1796 posts
Buzzing bee

Keep it in the oven at about 285 on a broiling pan in the middle rack, takes about 45 min for med well, but this keeps it sooo juicy. I hate doing it in the pan, grease and smoke mess. Ich.


Post # 15
1734 posts
Bumble bee
  • Wedding: June 2012

I braise eye of round steaks in red wine — I know this isn’t quite what you’re looking for, but it is soooooo good, and so easy!

Post # 16
11272 posts
Sugar Beekeeper
  • Wedding: April 2012

i always grill my steaks.  i put them on for a couple minutes, rotate them 45* to get the cross marks.  cook couple minutes, flip them, couple minutes, rotate them 45*.  cook them couple minutes.  usually a nice med rare.  depending on how thick the steak is of course.

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