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    Bodybuilding Underground

How to cook a damn steak?

If anyone wants a really tasty steak rub, here's a good one I made:


1 tbsp Mexican oregano
1.5 tbsp garlic powder
1 tbsp onion powder
1tsp paprika
1/4 tsp ground cumin
1/2 tsp celery seed
1 tsp coriander
1 tbsp black pepper
1.5 tbsp salt
 
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Steroidify Below First Post
Kins said:
Hey Motor!. I had been taking a break from the forums for a while. I see you are still keeping everyone in line and "motoring" away. I'll have to catch up with things and look around.
Click to expand...

Welcome back bud, you know it's a blast here...! Maybe I tune in too much , lol....! No life I guess..!

MotorCity
 
Wife normally cooks, but I did 2 large steaks on SUN AM in pan. (I'm lazy). Little olive oil in skillet, salt/pepper only, like 5 mins a side, came out great (Medium).
Mindless, you are correct on the Crockpot, stuff comes out so tender in that thing, melts in the mouth. (Beef, chicken, turkey, pork, whatever)...

Plus its good for the lazy/non-cooks like me. Pour a bunch of stuff into a pot, turn it on,and eat it later in the day.
 
It’s BBQ season brother! Take the steak out, add a dash of pepper, some garlic, and a pinch of salt. Throw it on the grill. 5 min on one side, flip, 5 min on other. Next take it off the grill, and let the steak rest. Wait 15-20 minutes then enjoy!
 
aasdirect.to
I wish you guys could try the mexican cuts out here with the marinades

diesmillo, milanesa, arrachera, palomilla ( my fav) etc
 
BobbySweeney said:
I'm talking just a simple 8oz sirloin here. I've googled it and it can't be that complicated.

Gas stove top with a pan:
Do I throw butter in, turn it up as hot as it will go, then throw the steak in and keep flipping it back and forth every minute for 6-10 minutes?
Click to expand...

Dude if you have to cook it in a skillet, you need a cast iron. First set the steak out on the counter, rub it with olive oil and season it, no liquid maranades needed. If you chose the skillet method, the best bet is to take the cast iron (make sure you get one preseasoned or you will fill the whole damn house with smoke) and put it in the oven, then set the oven to 450. Only until the oven preheats should you remove the skillet. This means it is hoooootttttt! Then place over the gas eye and crank up the heat about 70 percent. Wait for about 2-3 mins. Your steak should now be ready to cook. Don't put oil or butter in the skillet, it should be dry dry. Oil and butter will just create smoke and a sear barrier (you have already oiled the steak) You will only need 30-45 secs per side here. Once you sear both sides, grab a mit and put the skillet back in the oven (steak still in skillet) leave there for about 2-4 mins - check the temp with a digital thermometer - should be about 120 (can go up to 130, but IMO that's pushing it as the steaks will continue to cook) for med-rare.

Alternatively, cook over gas grill that has been heated for 20 mintutes as hot as it will get. Then just 1-2 mins per side and med-rare is achieved. I did this method for a sterling silver sirloin post workout today. MMMM where's more?
 
Last edited:
For seasoning I use cavendars greek seasoning and montreal steak, I may add a dash of sea salt when its on the plate resting - all you need for a great steak.
 
heavylifting247 said:
Dude if you have to cook it in a skillet, you need a cast iron. First set the steak out on the counter, rub it with olive oil and season it, no liquid maranades needed. If you chose the skillet method, the best bet is to take the cast iron (make sure you get one preseasoned or you will fill the whole damn house with smoke) and put it in the oven, then set the oven to 450. Only until the oven preheats should you remove the skillet. This means it is hoooootttttt! Then place over the gas eye and crank up the heat about 70 percent. Wait for about 2-3 mins. Your steak should now be ready to cook. Don't put oil or butter in the skillet, it should be dry dry. Oil and butter will just create smoke and a sear barrier (you have already oiled the steak) You will only need 30-45 secs per side here. Once you sear both sides, grab a mit and put the skillet back in the oven (steak still in skillet) leave there for about 2-4 mins - check the temp with a digital thermometer - should be about 110 for med-rare.

Alternatively, cook over gas grill that has been heated for 20 mintutes as hot as it will get. Then just 1-2 mins per side and med-rare is achieved. I did this method for a sterling silver sirloin post workout today. MMMM where's more?
Click to expand...

110° for medium rare? That’s like ultra rare lol
 
Guys, meant 120 degress edited above. I think 80-100 is what folks consider super rare or blue I beleive. 110 is still not bad though. I always take mine off the grill at or around 120, they will continue to cook and internal temp will rise, let them set for 5 mins or so and they will be perfect. My definition of perfect is if you have a 2" steak about 1/2 inch in the center should be red-ish pink, that's what I consider medium-rare.

I find that with the sirloins I get you can cook them to any preferred temp and the tenderness doesn't change much.
 
heavylifting247 said:
Guys, meant 120 degress edited above. I think 80-100 is what folks consider super rare or blue I beleive. 110 is still not bad though. I always take mine off the grill at or around 120, they will continue to cook and internal temp will rise, let them set for 5 mins or so and they will be perfect. My definition of perfect is if you have a 2" steak about 1/2 inch in the center should be red-ish pink, that's what I consider medium-rare.

I find that with the sirloins I get you can cook them to any preferred temp and the tenderness doesn't change much.
Click to expand...

Just depends on the cut for me. I like my filets rare, anything else more like you mentioned above.
If you look at the temp guides 140 is actually considered medium rare
 
Hevi-head said:
Just depends on the cut for me. I like my filets rare, anything else more like you mentioned above.
If you look at the temp guides 140 is actually considered medium rare
Click to expand...

Yeah I love a rare fillet, like my sirloins and strips med-rare. I sometimes go for a porterhouse if they're on sale, med-rare there too. Those temp guides are pretty accurate. They really indicate the temperature that correlates with safeness of food. I still like to pull mine at about 120 or so, especially with a dense sirloin, it will cook itself from there, although there are times when I just go by the timer 2" sirloin, 1.5-2 mins per side, then rest and cut, if it is too underdone, it can go back on. Typically they come out perfect. I think a good point is you can always cook it more but you can't un-cook it if its over done.
 

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