A forum thread where I say I don’t know how to cook steak. The line still needed to reply, but the first person who posted asked which of the forums was best: the grilling site or the cooking site. Another user suggested it’s better to post because it’ll get more people interested and more input.
But I’m not interested in having a bunch of people help me. That would be nice, but it’s just not going to happen. So what is this article for? Is it supposed to make people feel better about themselves when they ask for feedback about their cooking skills? No, and again, that wouldn’t be fun for me, either. This article is to give some attention back to those who put up with my shit on other sites. Some may find my response arrogant or cocky; however, these people are mostly just assholes who try to force their opinion on me even though they never really hear what I have to say first-hand (if they ever bother reading at all) and then act like they know more than me anyway — because of their experience as a “pro.” Invariably, this is not meant as an attack on anyone who cannot take criticism gracefully; rather, it’s intended as advice aimed at those with an attitude problem—whether they’re professionals or simply egotistical beginners looking for praise from others—because that’s what you can expect when you start out learning how to cook steak: endless questions and shit-talking by experienced cooks over inexperienced ones. Let’s address each point individually before moving on:
In a friendly tone
My beef with this poster wasn’t about his attitude toward the questioners or the advice he gave (though he sounded very condescending); instead, it was his choice of wording. In other words, his reply came across as very hostile toward anyone.
Time to learn how to cook steak.
Grilling is a great way to cook steak. It’s not just for steaks; you can grill vegetables and fish!
Grilling steaks can be done on a gas or charcoal grill, but if you’re going with charcoal, keep in mind that the coals will need enough time to heat up before you put your meat on them. You want those flames burning hot so that the exterior of your heart gets nice and charred while still being juicy inside. This means that it may take some time before your steak is ready; plan accordingly when planning how long it will take for each specific cut of meat.
Find a good, local butcher to buy your meat.
If you are buying your steak from a butcher, ask the butcher for advice. They should know how to cook steak and can help you with any questions. Some butchers may even have tricks for cooking specific cuts of meat, such as filet mignon or ribeye steaks.
If you’re looking for an all-in-one shop where people purchase meats and fish and other ingredients like spices or marinades (and perhaps even some specialty items like bread), then check out places like Whole Foods Market—they have everything!
You can’t cut steaks with a knife alone.
You can’t cut steaks with a knife alone.
You’ll have to use a fork or some other sharp implement. It would help if you used something with enough strength to penetrate the meat without crushing any part but with not so much force that it would leave an indentation in your steak. If your knife is dull, it may slip and make an impact on your steak; if this happens when you’re grilling strips (which is pretty rare), it could cause them to dry out before they’re cooked through properly—and therefore ruin what should be a pleasant meal for everyone involved!
Watch the internal temperature and be ready to jump on the table if necessary.
The most important thing to remember when grilling NY strip medium rare is that the internal temperature of your meat will be different from its cooked temperature. If you’re worried about overcooking your steak, don’t be afraid to jump on the table while it’s cooking.
That said, we recommend using a meat thermometer or food thermometer so that you know exactly where it’s at inside—and if there are any issues with undercooking or overcooking (which could result in an unappetizingly gray piece of beef).
Seasoning is key.
Seasoning is key. If you’ve ever had a steak or burger served medium rare, then you know that the meat could be tastier because it needs more seasoning. The same thing applies to grilled fish or chicken—if you don’t season your food correctly, you’ll end up with bland, dry results.
Seasoning is not only about salt (although salt can play an important role). Many different spices and herbs work together to create a rich flavor profile and enhance each piece of meat or fish cooked over high heat in an open flame grill. The combination of herbs and garlic works wonders for flavoring foods like steak; however, some recipes call for other ingredients, such as chili powder, instead!
Salt doesn’t affect cooking time, so don’t fret if you don’t get it right the first time.
Salt doesn’t affect cooking time, so don’t fret if you don’t get it right the first time. Salt is not a substitute for seasoning, and it’s not a substitute for a good chef or recipe.
Salt should be added at the end of grilling to add flavor, not just because there’s already been plenty of salt in your meat before it goes on the grill. If you’re worried about over-salting your food (and there are sometimes reasons why this might happen), try sprinkling some kosher salt on top before taking it off—it won’t do any harm!
Expensive steaks may not be worth the money in the long run.
Expensive steaks may not be worth the money in the long run.
Cheaper steaks are just as good and take less time to cook.
If you want to save money and time on your next steak dinner, don’t buy expensive cuts of meat!
If you buy a cheap cut, cut it into bite-sized pieces for grilling.
When buying a strip steak, it’s essential to pay attention to the thickness of the meat. If you believe in a cheap cut, cut it into bite-sized pieces for grilling. If your steak is too thick and significant for your grill, it will take longer to cook and won’t be as tender as it would have been if you’d trimmed off some of those excess layers.
When we say “bite-sized,” we mean that each piece should be no larger than 1-inch square (about 3cm). This will ensure that they’ll cook through without becoming burdensome or overcooked—and since there’s so much surface area on each slice of meat when cooked at medium heat (450°F), less time means more flavor!
Don’t overcook the steak, but make sure it’s no longer pink inside before serving.
If you’re new to grilling, don’t worry if you don’t get it right the first time. You’ll get better as you practice.
Don’t cut into the wrong size pieces or season them too heavily—that can cause them to become tough and dry. Ensure they’re not too rare because that’s not good for your health!
If any parts of your steak aren’t well-done (the inside), cook them longer in the oven until all aspects have reached an even temperature throughout, then serve with some melted cheese on top for added flavor and richness.
Early grillers should keep a thermometer on hand for an exact reading.
If you’re one of the early grillers, you’ll want to use a thermometer to check your steak’s internal temperature as soon as it’s off the grill. You can also use it when grilling chicken and salmon or checking how hot your oven is before putting something inside.
Use tongs for high-heat grilling, and brush your meat often for even cooking.
It’s okay only to know some things about steak when you’re learning how to cook it.
> Don’t worry about being perfect.
> You’ll get better as you go, and by then, you’ll have a better idea of what works for what kind of cut and how long it takes on each side. As long as you’re happy with your steak and know it tastes good, that’s all that matters!
> Don’t stress over the details—especially if they don’t matter! For example, if your medium-rare strip is cooked too long or undercooked because something went wrong while grilling (which happens often), this may make no difference when eating them anyway (unless there was some other special reason why those particular steaks were made). Some people prefer their steaks well done because they think the juiciness will add more flavor than if they were correctly cooked but still pink inside instead—so even though this might not sound like such a good idea from an aesthetic perspective…it actually could be beneficial depending on how much time each person spends thinking about food before eating anything else; so maybe try both methods out before deciding whether one way looks better than another does overall.”
Section: Buy a good butcher and ask them the best cut to buy. If you are still looking for one, there are many places where you can get your meat. And when cooking at home, use NY strip, rib eye, filet mignon, or T-bone for quick cooking times and good texture. When you’re in a rush, use flank steak instead of flank steak. And if it’s different from what you want, cook it in two pieces for faster results. Beef shoulders are good, too, because they cook very fast. In general, the cuts to cook quickly are the ones that have a lot of fat marbling throughout the meat itself, so ribeye is ideal for this reason.
Takeaway: Look at your local butcher’s recommendations on what part of beef to buy when learning how to cook steak. If they don’t know or don’t care, then find somewhere else that does but be prepared to pay a premium price for top-quality beef (there will be better deals online, though). And note that beef is not just filet mignon but also sirloin tip roast, chuck roast, longissimus dorsi flap steak, etc., all sold as steaks but all with different dishes and textures, which are delicious in their own right!
In an angry tone (A slightly more aggressive tone)
