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How to cook yummy beef?

by (43) Updated February 11, 2014 at 1:15 PM Created November 23, 2013 at 7:41 PM

I feel like I can't cook beef…whenever I cook it on stove top it tastes gross…something about frying it that is bad? Grilled meat tastes great, and meat in soup…but fried is just blah! Maybe I am cooking it on too high of a heat ruining it? Anyone every experience this?

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145 · February 11, 2014 at 1:15 PM

Here's all you need to know:

http://www.seriouseats.com/2012/12/the-food-lab-complete-guide-to-pan-seared-steaks.html

Take away: season well before and allow to rest. Works for me. Also - for oil I use butter ghee.

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0 · February 10, 2014 at 11:57 PM

@Methodician http://www.simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/ your supposed to know this stuff!!! Google is your friend cooking 101....

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0 · February 10, 2014 at 11:10 PM

Buy a grill and a good cookbook chef ramsay has some great recipes. Do not coat a steak with oil there is no reason to do this. If your going to cook it in a pan no need to go crazy with oil, olive oil in the pan works just fine. Salt and pepper for seasoning if you like your steak rarer you can use the finger to palm rule. Thump to index finger rare, Thumb to middle finger medium rare, thumb to ring finger is done, thumb to pinky is well done. Do this and touch the meaty part of your thumb you will feel the difference from soft to hard same thing works with steak.

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1220 · November 24, 2013 at 4:45 AM

Here are some tips for a tastier pan-fried steak:

First, bring the steak to room temperature by letting it sit for 30-60 minutes.

Coat the steak with a very thin layer of oil. Use one with a high smoke point.

Liberally salt the steak on both sides, and pepper it as you like. Rub the salt and pepper in on both sides. I use 1/4 to 1/2 tsp of salt on each side. Kosher salt sticks to the steak better and tastes better.

Allow the steak to sit for five minutes after salting- this helps to make it juicier.

Heat a cast iron skillet on high for three minutes.

Add your steak to the pan, and do not move it until you flip it. This forms a delicious brown sear. Cook each side for 2-3 minutes for a medium-rare steak (of 1.25in thickness)

Using tongs, place the steak on a plate and loosely cover it with foil. Let it sit for five more minutes, then enjoy!

These extra steps have helped me cook some really delicious steaks at home.

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489 · November 24, 2013 at 1:49 AM

BBQ all day... I BBQ 3-5 times a week mostly grass fed ground beef patties

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5584 · November 23, 2013 at 9:38 PM

i literally cook all of my beef on the stove top and it tastes good- filet mignon, sirloin, ground beef, shaved steak. i always start with high heat, like samc, and usually reduce to medium and cover it with a lid to cook it through. i usually put bacon fat in there, too, so the meat doesn't burn.

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188 · November 23, 2013 at 8:40 PM

What kind of beef are you cooking. I sometimes pan fry a steak with a high temp and sear it on both sides, although I much prefer to broil it. I would pan fry a hamburger with a bit of coconut oil or butter to keep it from sticking. Beyond that I don't fry beef. Tougher cuts would be slow roasted or crock pot cooked.

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