Quote:
Originally Posted by Soltaaa
medium heat....4 and a half minutes each side...i only flip it once each side. It was juicy and everything but a little chewy...did i do something wrong?
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I'm saying what you're doing is wrong or anything. A lot of it is personal preference, also depends on how you cook it too. If it's chewy, it might just be your cut of beef. My favorite cut is the rib steak.
It would look like this, but usually purchased without the bone.
Here's how it do mine.
- First things first. Let your steak warm up to room temp before cooking it. If you don't do this, you're going to end up with burnt steak on the outside, and blue beef on the inside. I like mine at about a rare, definitely no more cooked than a medium rare.
- Heat up cast iron skillet. Very hot, but not quite the "surface of the sun". I use an oil with a fairly high smoke point, safflower oil. I use about a teaspoon to coat the skillet. When it ripples and starts to smoke, it's hot enough.
- I rub my steak down with safflower oil and a light dusting of salt. Both sides.
- Steak goes on. and DON'T TOUCH IT. You want the oil, meat, salt and heat to form a brown crust. The crust = flavor.
- When the grey starts creeping up about 1/3 the thickness of the meat, it's time to flip. Flip it onto an unused part of the pan. once again, Don't Touch It.
- Remove from heat.
- Grind on generous amounts of fresh black pepper, maybe a touch of your favorite steak spice.
- Let it rest for about 5 minutes in a warm spot in the room. Tent it in an aluminium foil to prevent the steak from getting cold. If you don't do rest it, your steak is going to bleed out all over your plate.
This is about the kind of color I look for.
