It's one of those things that you have to experiment for yourself I think. You'll get tons of advice, I already saw sous vide, reverse sear, 30 second flip, etc. My favorite? I just get a cast iron as hot as I can on the stovetop and flip it once, then at the end quickly sear the edges using tongs.
To get a perfect steak with nice X-shaped sear marks on both sides:
1. Turn grill on all the way. Close lid. Wait for grill's gauge to reach >400 F (>200C).
2. Put steak on grill. Close lid. Wait 2 minutes.
3. Rotate steak 90 degrees, placing on a fresh section of the grill (not where it just was). Close lid. Wait 2 minutes.
4. Flip steak over, placing on a fresh section of the grill (not where it just was). Close lid. Wait 2 minutes.
5. Rotate steak 90 degrees, placing on a fresh section of the grill (not where it just was). Close lid. Wait 2 minutes.
It's been 8 minutes of grilling. Steak is about done. Stab it with a meat thermometer into the middle part, it should read 350 F (or 176 C) to be medium done (pink in middle).
Tips:
a) Optional but recommended: rub steak with olive oil and steak seasoning on both sides, including the edge.
b) If steak is thicker: add a little more time. If thinner, use less time.
c) If steak is frozen (buy good cheap steaks and freeze to last a long time): add a little time.
d) To cheat, put a little dab of butter on top for the last segment of each side.
e) Leave the steak out for 15-20 minutes to get to room temp before making it.
f) Let it sit on a plate for 8 minutes before serving. It's still cooking, and the juices settle in. You can "tent" foil over it if you want.
g) Don't cut the steak when checking it. "Fast" and accurate meat thermometers are cheap now.
This is for grilling. The stove, broiler, and cast iron skillet instructions are different.
It's one of those things that you have to experiment for yourself I think. You'll get tons of advice, I already saw sous vide, reverse sear, 30 second flip, etc. My favorite? I just get a cast iron as hot as I can on the stovetop and flip it once, then at the end quickly sear the edges using tongs.
HN has also covered steak cooking before:
Show HN: I Derived a Steak https://news.ycombinator.com/item?id=48691840
This place is nerd central (which I guess explains why I'm here).
https://www.youtube.com/watch?v=rDBNVO7K0kA this is a really good little episode from PBS
AI is the new rick-roll
[dead]
To get a perfect steak with nice X-shaped sear marks on both sides:
1. Turn grill on all the way. Close lid. Wait for grill's gauge to reach >400 F (>200C).
2. Put steak on grill. Close lid. Wait 2 minutes.
3. Rotate steak 90 degrees, placing on a fresh section of the grill (not where it just was). Close lid. Wait 2 minutes.
4. Flip steak over, placing on a fresh section of the grill (not where it just was). Close lid. Wait 2 minutes.
5. Rotate steak 90 degrees, placing on a fresh section of the grill (not where it just was). Close lid. Wait 2 minutes.
It's been 8 minutes of grilling. Steak is about done. Stab it with a meat thermometer into the middle part, it should read 350 F (or 176 C) to be medium done (pink in middle).
Tips:
a) Optional but recommended: rub steak with olive oil and steak seasoning on both sides, including the edge.
b) If steak is thicker: add a little more time. If thinner, use less time.
c) If steak is frozen (buy good cheap steaks and freeze to last a long time): add a little time.
d) To cheat, put a little dab of butter on top for the last segment of each side.
e) Leave the steak out for 15-20 minutes to get to room temp before making it.
f) Let it sit on a plate for 8 minutes before serving. It's still cooking, and the juices settle in. You can "tent" foil over it if you want.
g) Don't cut the steak when checking it. "Fast" and accurate meat thermometers are cheap now.
This is for grilling. The stove, broiler, and cast iron skillet instructions are different.
350º internal temp for medium done?
Maybe you forgot to include the glue on your pizza as well.
Oops, that should 140 F (or 60 C) when done, in the coolest center part. Thank you for noticing it.
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MANAGER VOICE: Can we get AI to do this for us? /s