The secret to a perfect steak is a meat thermometer. If you don't have one, you need one.
this post was submitted on 13 Apr 2025
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I do have a thermometer, I bought it as I started learning how to cook. Yet, I never used it...
How would it be useful in this case?
You stick it into the middle of the thickest part of your steak while it's cooking so you know the internal temperature. Then you know when to take it off the heat to let it rest. That way you can get the exact doneness you want every time.
Yep, I prefer a proper foldable probe and it's extremely versatile around the kitchen.
The "fingers to the ball of your thumb" to check doneness of a steak is bullshit, most of the time. It only really works on steak that has a consistent grain throughout, sometimes. (Just showed this to my daughter on a reverse seared NY Strip that felt completely different across the cut.)
I bought a used thermopro off eBay (used because they're crazy expensive) and it was game changing. I use it for everything from meat to checking the water temperature for making tea.
Remote probes are getting super cheap now, so shop around for those if you can. They are awesome for the days you want to grill a steak traditionally but most of all, it's awesome for bone-in chicken cuts. (I prefer consistent heat on my chicken the whole time and don't want to keep jabbing at it. Cooking with ADHD can be pure hell at first and a steady stream of data helps with that.)
Please tell me there’s at least something fresh outside the photo, a side salad, or some veg, heck just some peas would round this out…
Of course, salad is almost always present.
Lovely stuff! I may have to have a similar steak soon…
If it looks done in the pan, it’s overcooked on the plate - Alton Brown
Looks really good, maybe a little well done, but nothing wrong with that if you like the taste. But those fries look immaculate if you hand cut them!
Indeed, it turned out well done, I'll try getting a thicker piece next time. The fries I got frozen, and I oven baked them. I usually use fresh potatoes, but I couldn't be bothered on a Sunday evening :)
Those frozen ones do really well in the air fryer if you have one.
I used the og air fryer, a convection oven :)
That works too.
The Perfect Steak Every Time With These 3 Techniques
I don't want to shill too badly but I enjoy his videos and was practicing steaks as well, that video has great tips. And as it and other have said, get a meat thermometer. Costs like less than ten bucks and it'll help so much.
No worries, thanks for the tips. Still learning, so I'm okay with constructive criticism:)
If you don't want to watch a video -Sear the shit out of each side for a minute or so on a cast iron, then stick the whole thing in the stove at 425 for however long it takes to reach your preferred doneness. Takes about 7-8 minutes for med-well.
Andy cooks prefers to turn every 30 seconds or so, even if that's sort of contrary to tradition. I had a very even steak about 1.5cm thick or so, took maybe 3-4 minutes to reach medium rare. Then rest for 2/3 of the time it took to cook and cut and mmm.
Also in the video you only need the first 4 and a half minutes, then it's other techniques.
Got to get myself a proper cast iron pan though.
Looking great!
and
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Meat thermometers are amazing for low and slow grilling after a quick sear unless you're using sous vide and reverse sear (which is great, if you have the time and the equipment!)
Oh that does look very nice.
It's 5:22 am here and I was just debating whether to maybe make myself a snack before I get to bed but now I want one but I shouldn't but now I want to eat a proper steak and I don't have any and uhhh
I recently caved and decided to try the other method after years of doing it this way. Flip every 30 seconds, and take note of doneness in the beginning by feel. You build a better crust this way and get more even and predictable cooking. Turns out that frequent flipping does not dry things out
Hey man I'd eat that, looks good.
My favorite way to cook steak is sous vide and while my family gives me shit for it, it makes perfect medium rare.
I'll add that if you're doing sous vide you want a nice thick cut, otherwise when you sear it'll overcook. Also garlic, rosemary,and butter during sous vide is fantastic.
Ribeye is my favorite cut. A creamy horseradish sauce makes for a great option to vary your bites
Thanks for the tip! I did a red wine reduction with the garlic, shallots, thyme and butter used for basting.
I'd eat it.
I want this instead of the pizza I just put in my oven. 😩
What are vitamins?