And the accompanying beverage

looks good

nonetheless, cool story bro

>>1075954
Great decision OP

Enjoy being fat.

>>1076030
Enjoy being poor.

>>1076094
OOOOH SICK BURN ON
>>1076030

i hope you enjoy what you made, good sir.

looks pretty good

>>1076097
OH SNAP GOOD CALL ON THAT SICK BURN

>>1076097
>>1076223

samefag.

>>1076242
oh snap good call on that samefag

Looks really nicely fried OP.

Looks like scotch fillet? (ribeye)
Should slap some dijon on there

Altho when you say latenight steak, from the stove it looks like a "Blueseal" or similar Hob.
I wouldnt assume someone would have a restuarant quality stove at home.

This looks like as good a place as any to ask.

Anyone have any tips for pan frying a nice steak? I'm still a cooking noob and mostly just put a little vegetable oil in the pan, wipe it with a paper towel to remove excess and then place the steak in and run it over high till it starts to get dark. Flip. Same, then run it over medium-low until it cooks through. Doesn't make a very good steak I'm afraid... :/ I'd love to know how to do it right... In short...

How do I shot pan fried steak?

>>1076030
>>1076094
>>1076097
>>1076223
>>1076242
>>1076712
samefag

>>1076902
Use butter instead of oil, let the pan get hot enough that the butter starts to brown, sprinkle salt on the steak and toss into pan. Let it sit to develop a crust, flip and cook other side until desired doneness.

>>1076923
desired doneness should be medium as most, cook it past that and ck will likely hate you but angie will likely approve

>>1076930
Yeah that's another problem I have, I miss that nice window of medium rare. I think my problem is I cook it until it is as done as I like and then it cooks past that once I remove it from the heat but it is still warm itself and keeps cooking.

http://thepauperedchef.com/2009/04/the-butter-steak-whats-the-best-way-to-cook-a-steak.html
Counterintuitively, it seems like medium heat does the job as long as the steak is a thick cut.
I tried this and it works.

>>1076949
That certainly seems an interesting way to cook a steak.

Unfortunately the steaks I'm cooking are no Ribeye. :P They are much smaller pieces of meat usually sirloin or Eye of round. I was trying to find a better way to cook them to try to get a bit more enjoyment out of eating them as they are kind of... blah most of the time. Especially the cube steak... That is hard to force down sometimes but it is very cheap and filling meat.

I'm hoping by improving my technique not only will it make these less preferable meats tastier but will bolster my confidence to buy more expensive meats without being afraid of ruining a 9$ steak. :P

>>1076923
>>1076949
Wrong. The steak should be cooked in it's own grease with no added lubricant. Don't use butter and don't use oil... Use... THE STEAK.

>>1077131
the butter and garlic is for flavor you moron

>>1077152
Butter for flavor? and IM the moron?

Holy shit, no one here knows how to panfry a steak.

Pre-cook:
1) Cover it in salt for 15m or more, and rinse it all off. This tenderizes the meat by reverse osmosis. Dry.
2) Preheat oven to 475.
3) Put canola oil (smoking point 430) or Peanut/Sunflower oil (smoking point 450) in cast-iron pan with butter to taste.

Cook:
1) Sear each side on VERY HIGH heat for about 2 minutes, depending on thickness.
2) Pop in oven for 4 minutes for 1" steak, a bit longer if thicker.
3) Remove from heat, let sit for 5+ min, serve.

Additional:
1) Leave ronds (leftover bits) on pan, add 1 part red wine and 1.5 parts stock, garlic, onions, pepper, salt.
Reduce. Reduce. Reduce to desired thickness. Takes about 10m.
2) Drizzle over steak and serve.
3)???
4) Get Laid

>>1077236
What if we don't have a cast iron pan? I've been trying to figure out a way to do it entirely on the burner as all of my pans have rubber/plastic handles that will not handle (oh man) the oven. Most of the sirloin steaks I try to cook though are pretty thin. I'd say 3/4" to 1" at the thickest part. Just looking for some last minute tips before I head out to the kitchen for another round of fall ass backwards into decent food.

>>1077243

Yeah I'd say for thin steaks, then sear for a bit longer on first side then the other. So for 3/4", maybe 4m on first side, then 3m on the other. Trial and error.

Get a cast-iron pan. They're like $20 from Wal-Mart. They heat up evenly (the whole pan becomes a glowing motherfucker) so you'll need gloves, but it completely minimizes the fact that you'll probably have a shit stove-top and cooks VERY evenly. I'll never cook without one after trying it.

>>1077243
just get a pan that can go in the oven (it is very possible even with non-cast iron pans, teflon starts to break down at 500f though so make sure you don't have a shit oven that gets too hot), or i suppose you could turn the heat down after you sear it and keep basting the steak in hot oil/butter for 4-5 minutes, but i don't really know. (i'm not the guy you replied to btw)

>>1077248
Guilty as charged. This stove is pretty crappy. I'm a college kid living in an apartment but I recently realized that I could be eating steak and pork chops and fish for way cheaper than fast food or convenience foods. Now I've just got to get my skillz in order. I'll start looking around for a cast iron pan... Maybe I'll even see a nice big one or one with the grilling ridges at the flea market.

Wow... ultra darnit... Just went out and checked and I forgot to pull a sirloin out of the freezer to defrost in the fridge... So what I've got is a piece of perch, two chicken breasts or the prospect of microwave thawing a steak... :/ Hmm...

>>1077258
Microwave for 30 seconds then let it sit for 2 minutes and repeat these times until thawed enough.

>>1077277
Sure if he wants a tough as shit piece of leather... My suggestion would be to go hungry as punishment for your failure.

STEAK + FRYING PAN = FAIL

>>1077280
YOUR FACE = FAIL

>>1077292
Fuck. You showed me.

>>1077280
Not above poster. Pan-fry is inferior to charcoal or infrared grill, no shit. But tools like cast-iron pans, oven cooking, and making wine reductions in the pan after cooking make it a very viable alternative for those who don't want to go outside to cook.

>>1077307
Or for people living in an apartment in a bad neighborhood where anything not chained down is gone the next night.

>>1077307
I used to work at a place that served a steak coated in crushed peppercorns and seared in butter.
Shit was so cash.