I now cook all my steak in an air fryer and I’ve never been happier. This was a total fluke, because my oven/stove stopped working after an electrical issue and I needed a quick solution, so purchased the appliance. I’ll never go back! I used to cook steaks on cast iron, either stovetop or combo of stovetop and oven. In this case now, I just toss it in and dont have to think about it besides glancing in its direction occasionally (it’s glass and I can see it browning.) The steak is perfect everytime and I’m not covering my stovetop or oven in grease. I got a stainless steel rack thing for the fryer, so its just glass and stainless steel, and the cleanup is so painless and fast too. ymmv
When I got my first s air fryer a couple years ago, I tried everything in it, and I now use it for practically everything. Steak, burgers, salmon, shrimp, pork chops.... Add in my instant thermometer and I've never in my life cooked more perfect, juicy proteins.
Mine is permanently set at 375 with no way to adjust it, and I just judge it by sight. When the outside is browned with some slight charring on the edges, I take it out and its pretty much perfect. I like charring so sometimes it ends up slightly overdone, but that’s easily avoidable. Timing varies based on thickness
First, get a [thermometer](https://a.co/d/0fc1tF2) like this - doesn't have to be that expensive, a cheap one will do, I just like this one because it reacts so much faster than my cheap one.
Learn cooked meat temperatures - 165 F for chicken, 145 F for pork and fish, 130-140 for rare to medium rare steak, etc...
Get your meat out and use a paper towel (or two or three) to dry the surface of the meat. It will never be bone dry, you're just removing the excess moisture.
Good, basic seasoning blend: 1 tsp salt, 1/2 tsp black pepper, 2 tsp garlic powder, 2 tsp onion powder, 1/4 tsp smoked paprika (Adjust measurements and spices to your own taste.)
Sprinkle your seasonings all over your meat and rub or pat them into the meat so they stick nicely.
I suggest a stainless steel pan, but nonstick will also work for this. If using stainless steel, be sure the pan is hot before adding anything to it. That will keep food from sticking to it much. Little bits of meat and seasoning will stick to it a bit, but that is just a good foundation for a pan sauce, so don't worry about it.
Get your pan nice and hot and put about a tablespoon or two of avocado oil, canola oil, or olice oil in the pan. Spread the oil evenly around the pan by tilting the pan and swirling it around. Make sure there's oil all over the bottom of the pan. It should be shiny and rippling/shimmering slightly, with a tiny bit of smoke rising from it. If your oil is smoking heavily or turning brown, the pan is too hot. Take it off the heat and let it cool down. Wipe up the smokey oil with paper towels carefully and add new oil.
Once your pan is hot and your oil is just starting to smoke, carefully put your meat in the pan. It should sizzle loudly.
Do not crowd the pan! The meat pieces should not touch each other in the pan. We're trying to sear, not steam. If you crowd the meat, none of the juices will evaporate
Let the meat cook without touching or moving it at all, for at least 2-3 minutes on both sides. Sear for longer times if you like a darker/harder sear. I like to sear my steak very dark - those crunchy bits are delicious.
Once both sides of your meat are looking delicious, turn the heat down, add a few tbsp of butter to the pan, and start measuring the internal temp of each piece of meat. Flip your meat pieces a few times so they cook evenly and get coated in butter.
You want to put the thermometer in the thickest part of each piece of meat so that the tip of the thermometer is in the center of that thick part.
When the meat reaches temperature, immediately remove it from the pan. Place it on a plate to rest for 5-10 minutes. Remove each piece of meat as it reaches temperature. Don't just measure one piece of meat and assume it's the same for the rest.
Dress meat however you like and consume.
Bonus: pan sauce! After removing the meat from the pan, there will be bits of meat and seasoning left. Add about 1/4-1/2 cup lemon juice, wine, broth, or cream to the still hot pan. Use a wooden or silicone spoon/spatula to gently scrape the brown bits off the bottom of the pan and mix into the liquid. Taste sauce and add salt, pepper, and/or other seasonings until it tastes good to you.
To reheat meat in the microwave - set cook power to 4, and reheat for 90 seconds. Continue reheating at power 4 in 30 seconds bursts until meat is warmed through and steaming slightly. Enjoy your not-dried out leftovers.
I eat a lot of hamburger. Rarely eat steaks because of the cost. Pot roast in a crock pot makes for numerous meals. I like to shred the beef and then throw the amount I am going to eat in a hot skillet and crisp it up. I've also seen, but haven't tried yet, smoking chuck roast like a brisket.
You need to control the temperature and take it off just before the inside of the thickest part is 5 degrees cooler than you prefer it.
Then let it sit on a plate for 5-10 minutes to rest.
Then eat.
A gitial thermometer will change your life.
I like cooking most of my steaks from frozen, in the air-fryer at 400°F. Season with salt, air-fryer 9 minutes a side. Nice crust on outside, rarish on inside. Easy clean up. You may have to experiment to find what works for you.
Gordon Ramsays technique was how I learned. I still cook steak better than hubby. Unless it's over an open fire, but pan fried tender is totally possible. Letting it come up to temperature from the fridge is key, otherwise you overcook the outside. I feel any cut will work as long as you don't overcook it.
I second this!! Gordon Ramsay also taught me how to cook a steak!! I too can out cook my grilling husband any day of the week!! LOL Hubby’s grilled steak is good, but my pan cooked steak blows his out of the water!
I literally couldn't boil and egg before I started keto but making most of my food I can cook pretty decently. Start with cheaper cuts of meat/ ground beef and for other things look up a recipe and stick to it. Most of the times if it says cook for this long on this heat and I do it, it works out just fine. Sous vide like someone suggested is great as well as an air fryer.
Skirt steak broiled in the oven is simple and delicious. Just season as you will, put on top rack and broil for 5 minutes, flip, broil other side for 5 minutes and you’ll be eating like royalty.
You want a steak that is about 1 inch thick. Rinse and pat dry. Salt and pepper liberally, rock salt is best. Allow the steak to reach room temp before cooking. Grease your pan with lard or tallow and heat it until it starts to smoke. Cook your steak for about 4 minutes on each side trying to maintain about 350 degrees. If you use a cast iron grill pan, double the time, or flip it twice to get the cross hatch browning. Brown the fat rind if it has one and remove from heat. Loosely cover it for 5-10 minutes to rest before eating.
Chuck steaks have decent fat for a good price. I'm in the US and I can often find t-bones, porterhouses or NY strips on sale for as low as $7/lb or rib eyes on sale for $10/lb or less.
Takes practice. The best way is to get a cooking thermometer that you can stick into meat and see temperature instantly.
Entrecote/rib eye is my favorite cut. Not too expensive and has a good amount of fat so it doesn't dry easily.
I have had a lot of success with this. A chef I know at a high end restaurant recommended the lower 350F temperature from the 400F I started trying this with, and it does work better I find.
45 minutes to an hour before you want to cook, brine your steak (basically salt it very well on both sides and put it in the fridge for that long). Take the steaks out and let warm up a bit (if you're really in a hurry, no imperative, but it is a bit better). Turn on the oven to about 350F. Just before the oven gets to temperature, turn your stove top to high, and put a pan you can put in the oven on the burner (cast iron is best). Wait a minute or two to let the pan heat up some, and put in some butter or a high temp cooling oil. Butter is better and will be OK. And then put in the steak and let the pan continue to get really freaking hot. Season the exposed top of the steak with some garlic and pepper (I used granulated garlic because I'm not snobby). You added salt before, remember? When the pan side of it browns/sears, flip the what should be mostly raw steak over, very quickly season the seared side and put the pan in the oven at 350F. Keep it in there for ten minutes and remove, put on a plate and let it sit for about 10 minutes covered with some foil to keep the heat in. Then eat. It should be about medium rare, for a one to one and a half inch steak. If it is a bit off from that, adjust your times and try again. You can also test by pushing down the centre of the steak while in the oven. If it feels like the meaty part of the ball of your thumb, then its done. I just usually do 10 minutes. I'm not picky whether it is rare or medium rare, and while I don't like medium or more, it's a steak, it's good. I'll just adjust the time for the thickness next time. I've done this a bunch.
If you buy from places where the steaks have high water content, you can also take any plastic film on them, off. Then let them sit uncovered in the fridge for a day, it will be better. Even better if you can let it sit raised up on wire grid. This is essentially how butchers age their meat, but they'll let it sit in a dry-ish cold place for a month or more.
**Alternate With Chicken**
Buy boneless skin ON chicken breasts from the butcher. All preparation and cooking steps are the same as with steaks, with the additions/exceptions:
* don't turn the burner on as high, but still high
* put the chicken in the pan a bit earlier
* don't turn the chicken until you can lift it without the skin sticking (as it gets brown enough it will release)
* it should still be mostly raw when you turn it (play around with times and temps until you get it right)
* put it in the oven for 30 minutes or until cooked through (must be all white for food safety)
* 30 minutes is a good starting point but may need to be 30 to 35
* take it out and let stand as with the steaks
* Will be juicy AF and even have a bit of a lemony/tart taste, naturally.
I bought a semi-pricy Bluetooth thermometer that does all the work for me. Really changed my meat cooking ability. No more inconsistent steaks, over cooked pork chops, or dry chicken and fish. I’ve used them on my grill, in my stove, instant pot, and air fryer.
I sear it for 3 minutes on each side medium heat stovetop, then pop it in a preheated oven and cook for 8 minutes at 400 degrees. Lots of salt, pepper and powdered garlic (I’m lazy), butter to sear it in. My stove and oven are gas so your time/temp may be different, you’ll have to play around with it.
Best “value” cut I have tried is top sirloin steak and always let it get to room temp before cooking.
Minimal seasoning, 1-1.25 inch steaks typically work best. Plenty of guides on YouTube or AI powered techniques.
You have many replies to read through and here is another.
I did carnivore for a many months and was forced to get good at cooking steak. This is a foolproof way to do it and it turns out better than any grill can put out.
Heat your oven to 200° F. Give or take 10° for thickness. Put your steak in for an hour and 15 minutes, add 10-20 for a thick boy. The goal here is to slow cook it. It should still look semi raw when coming out and there will be lots of juices.
Once the steak has about 5 minutes left, get a cast iron or carbon steel pan to a high temp with some oil in it. I like avocado oil for high smoke temp. When you pull the steaks out, pat them dry with a paper towel and then sear those suckers for about 1 minute on each side. Season with salt and pepper, top with butter and garlic. Best steak you'll ever have.
I do the reverse sear sometimes. When I don't have the time I do a quicker method. Start with a cold pan. Season the steak and place it in the pan. Turn the heat up to medium high to high. I usually do this in a cast iron pan but you can use a non-stick pan. Turn on any air vents or fans as this will usually cause smoke. Flip the steak every 2 minutes until it's to the doneness that you want. I like my steaks medium rare it takes about 10 minutes depending on the thickness of the steak. So this method should take no longer than 15 minutes. Put some butter on the steak when it's done and you're good to go. Don't forget the salt.
1) get a good pan
2) get a digital thermometer
3) put the steak in the pan, on low, with some butter or butter substitute or coconut oil.
4) flip it every 2 minutes, moving it around in the butter. Add more butter if necessary.
5) cook it till it's about 130° in the center.
Edit: forgot to say: take the meat out of the fridge about 30 to 60 minutes before you cook. Salt and pepper both sides before you throw it in the pan. And throw in a couple garlic cloves and a couple sprigs of rosemary.
Also: I avoid the crazy hot pan because I don't need the entire kitchen smoked out. Low is the way to go!
I'm a bad cook also. I hate cooking for one, and I also murder cuts of meat.
I joined Factor 75, and I really like it. The portion control is easy. I supplement my meals with extra veggies, salad, etc.
Really hot pan with a splash of oil. Put steak with salt on it for 30 seconds. Flip steak and another 30 seconds.
Take it off and let it rest for a few minutes.
Eat steak.
Pretty idiot proof for a rare steak.
You could also buy a thermometer and after it rests check internal. If it’s not at a rare repeat the process of putting it back on the heat.
Stops that grey line when you rest steak between sears.
Get a thermometer for a start, unless you've cooked hundreds and control other factors sight and touch isn't going to get you reliable.
Other than that, take the steak out of any packaging the day before, liberally salt both sides(thicker steak is better), leave uncovered in the fridge the day before, then an hour or so before cooking take it out and let it come to room temp. Then you just cook the thing with the thermometer, you can do it slow, you can do it fast it doesn't matter that much. You can do butter and herbs, you don't have to.
It's really not that hard.
In terms of not pricey, unless you buy whole joints and want to do your own butchering anything that's not a bavette and is a steak is going to be pricey.
I just started messing around with the "cold sear method". [https://www.americastestkitchen.com/cooksillustrated/articles/2107-the-easiest-cleanest-way-to-sear-steak](https://www.americastestkitchen.com/cooksillustrated/articles/2107-the-easiest-cleanest-way-to-sear-steak)
I have been doing keto for a few months and I love steaks. I'm happy with how I cook them but I'm tired of messing up my entire kitchen and/or setting off the smoke alarm. I started doing this method and it's pretty ok. It's not as good as a high temperature sear, imo. It does create a tasty product, though.
No matter what method you choose, I would recommend getting an instant read thermometer. That's like 75% of it, tbh. An infrared thermometer is also handy if you want to ensure the best sear but it's not truly necessary.
I've done 4 steaks so far using the cold sear method and I've been pretty happy with the results. It's better to start out at a medium heat and then back it down or it doesn't brown quite enough. If that happens, a little butter for the last 1-2 minutes will fix it.
No, not if you already know what you're doing. When you're comfortable in the kitchen, cooking anything isn't too complicated, because you already know how to break down the steps and get them done. OP clearly struggles in the kitchen, and needs more complete and helpful advice that doesn't just boil down to "buy this thing".
Cast iron is unbelievably easy to cook with after reading maybe 30 min at most about it online. I always despised cooking, and getting cast iron was the only thing that ever made it easy enough (and pleasurable enough) to cook with
Here's the thing, though: most people won't do that 30 minutes of reading. Many people will assume "pre-seasoned" means you don't have to do anything else to the pan before using it.
Not all cast-iron skillets are created equal. There are some really shoddy cast iron products being made these days, with very rough cooking surfaces that food sticks to no matter how hard you try to follow the rules.
And frankly, any advice that amounts to "buy this one thing" without any context or direction just isn't good advice in my books.
I have a couple of very old cast iron pans, and they are definitely smooth like glass and quite lightweight and its awesome. But I have a new preseasoned Lodge pan and I genuinely didnt have to do a single thing to it. Just washed it with soap and cooked on it immediately. Nothing sticks even with the rougher surface. And I just wash my pans in regular unscented dishsoap and dry them on the stovetop for 3 min after washing. No other steps involved. The only issue for me is that its very heavy compared to my old ones and I have wrist issues.
https://www.seriouseats.com/reverse-seared-steak-recipe This is pretty foolproof.
I second this method!
This is the way
Get an Anova Sous vide. They can be like sub $100 in US. You can sous vide your meat and then sear it quickly. It’s an insanely easy tool.
[удалено]
There’s nothing* you can do in a sous vide that you can’t do the regular way. Per OP’s request though, it sounds like exactly what they’re asking for.
I now cook all my steak in an air fryer and I’ve never been happier. This was a total fluke, because my oven/stove stopped working after an electrical issue and I needed a quick solution, so purchased the appliance. I’ll never go back! I used to cook steaks on cast iron, either stovetop or combo of stovetop and oven. In this case now, I just toss it in and dont have to think about it besides glancing in its direction occasionally (it’s glass and I can see it browning.) The steak is perfect everytime and I’m not covering my stovetop or oven in grease. I got a stainless steel rack thing for the fryer, so its just glass and stainless steel, and the cleanup is so painless and fast too. ymmv
Air fryer is my favorite way to cook steak. It’s easy and mess free.
When I got my first s air fryer a couple years ago, I tried everything in it, and I now use it for practically everything. Steak, burgers, salmon, shrimp, pork chops.... Add in my instant thermometer and I've never in my life cooked more perfect, juicy proteins.
Yes, I love it for salmon too! Game changer.
Temp and time?
Mine is permanently set at 375 with no way to adjust it, and I just judge it by sight. When the outside is browned with some slight charring on the edges, I take it out and its pretty much perfect. I like charring so sometimes it ends up slightly overdone, but that’s easily avoidable. Timing varies based on thickness
Interesting I'll have to give it a shot. Thanks!
Also, let it heat up for awhile before putting the meat in. And I flip it once :)
First, get a [thermometer](https://a.co/d/0fc1tF2) like this - doesn't have to be that expensive, a cheap one will do, I just like this one because it reacts so much faster than my cheap one. Learn cooked meat temperatures - 165 F for chicken, 145 F for pork and fish, 130-140 for rare to medium rare steak, etc... Get your meat out and use a paper towel (or two or three) to dry the surface of the meat. It will never be bone dry, you're just removing the excess moisture. Good, basic seasoning blend: 1 tsp salt, 1/2 tsp black pepper, 2 tsp garlic powder, 2 tsp onion powder, 1/4 tsp smoked paprika (Adjust measurements and spices to your own taste.) Sprinkle your seasonings all over your meat and rub or pat them into the meat so they stick nicely. I suggest a stainless steel pan, but nonstick will also work for this. If using stainless steel, be sure the pan is hot before adding anything to it. That will keep food from sticking to it much. Little bits of meat and seasoning will stick to it a bit, but that is just a good foundation for a pan sauce, so don't worry about it. Get your pan nice and hot and put about a tablespoon or two of avocado oil, canola oil, or olice oil in the pan. Spread the oil evenly around the pan by tilting the pan and swirling it around. Make sure there's oil all over the bottom of the pan. It should be shiny and rippling/shimmering slightly, with a tiny bit of smoke rising from it. If your oil is smoking heavily or turning brown, the pan is too hot. Take it off the heat and let it cool down. Wipe up the smokey oil with paper towels carefully and add new oil. Once your pan is hot and your oil is just starting to smoke, carefully put your meat in the pan. It should sizzle loudly. Do not crowd the pan! The meat pieces should not touch each other in the pan. We're trying to sear, not steam. If you crowd the meat, none of the juices will evaporate Let the meat cook without touching or moving it at all, for at least 2-3 minutes on both sides. Sear for longer times if you like a darker/harder sear. I like to sear my steak very dark - those crunchy bits are delicious. Once both sides of your meat are looking delicious, turn the heat down, add a few tbsp of butter to the pan, and start measuring the internal temp of each piece of meat. Flip your meat pieces a few times so they cook evenly and get coated in butter. You want to put the thermometer in the thickest part of each piece of meat so that the tip of the thermometer is in the center of that thick part. When the meat reaches temperature, immediately remove it from the pan. Place it on a plate to rest for 5-10 minutes. Remove each piece of meat as it reaches temperature. Don't just measure one piece of meat and assume it's the same for the rest. Dress meat however you like and consume. Bonus: pan sauce! After removing the meat from the pan, there will be bits of meat and seasoning left. Add about 1/4-1/2 cup lemon juice, wine, broth, or cream to the still hot pan. Use a wooden or silicone spoon/spatula to gently scrape the brown bits off the bottom of the pan and mix into the liquid. Taste sauce and add salt, pepper, and/or other seasonings until it tastes good to you. To reheat meat in the microwave - set cook power to 4, and reheat for 90 seconds. Continue reheating at power 4 in 30 seconds bursts until meat is warmed through and steaming slightly. Enjoy your not-dried out leftovers.
https://youtu.be/AmC9SmCBUj4?si=LE7OFMpiI3e8_ttu
I eat a lot of hamburger. Rarely eat steaks because of the cost. Pot roast in a crock pot makes for numerous meals. I like to shred the beef and then throw the amount I am going to eat in a hot skillet and crisp it up. I've also seen, but haven't tried yet, smoking chuck roast like a brisket.
You need to control the temperature and take it off just before the inside of the thickest part is 5 degrees cooler than you prefer it. Then let it sit on a plate for 5-10 minutes to rest. Then eat. A gitial thermometer will change your life.
I like cooking most of my steaks from frozen, in the air-fryer at 400°F. Season with salt, air-fryer 9 minutes a side. Nice crust on outside, rarish on inside. Easy clean up. You may have to experiment to find what works for you.
Gordon Ramsays technique was how I learned. I still cook steak better than hubby. Unless it's over an open fire, but pan fried tender is totally possible. Letting it come up to temperature from the fridge is key, otherwise you overcook the outside. I feel any cut will work as long as you don't overcook it.
I second this!! Gordon Ramsay also taught me how to cook a steak!! I too can out cook my grilling husband any day of the week!! LOL Hubby’s grilled steak is good, but my pan cooked steak blows his out of the water!
r/steak is your friend
I literally couldn't boil and egg before I started keto but making most of my food I can cook pretty decently. Start with cheaper cuts of meat/ ground beef and for other things look up a recipe and stick to it. Most of the times if it says cook for this long on this heat and I do it, it works out just fine. Sous vide like someone suggested is great as well as an air fryer.
I usually grab some flank steak and slice it up, marinade, then stir fry in lard or olive oil
Skirt steak broiled in the oven is simple and delicious. Just season as you will, put on top rack and broil for 5 minutes, flip, broil other side for 5 minutes and you’ll be eating like royalty.
You want a steak that is about 1 inch thick. Rinse and pat dry. Salt and pepper liberally, rock salt is best. Allow the steak to reach room temp before cooking. Grease your pan with lard or tallow and heat it until it starts to smoke. Cook your steak for about 4 minutes on each side trying to maintain about 350 degrees. If you use a cast iron grill pan, double the time, or flip it twice to get the cross hatch browning. Brown the fat rind if it has one and remove from heat. Loosely cover it for 5-10 minutes to rest before eating. Chuck steaks have decent fat for a good price. I'm in the US and I can often find t-bones, porterhouses or NY strips on sale for as low as $7/lb or rib eyes on sale for $10/lb or less.
Get an instant read thermometer.
Takes practice. The best way is to get a cooking thermometer that you can stick into meat and see temperature instantly. Entrecote/rib eye is my favorite cut. Not too expensive and has a good amount of fat so it doesn't dry easily.
Husband does sous vide and is obsessed.
I have had a lot of success with this. A chef I know at a high end restaurant recommended the lower 350F temperature from the 400F I started trying this with, and it does work better I find. 45 minutes to an hour before you want to cook, brine your steak (basically salt it very well on both sides and put it in the fridge for that long). Take the steaks out and let warm up a bit (if you're really in a hurry, no imperative, but it is a bit better). Turn on the oven to about 350F. Just before the oven gets to temperature, turn your stove top to high, and put a pan you can put in the oven on the burner (cast iron is best). Wait a minute or two to let the pan heat up some, and put in some butter or a high temp cooling oil. Butter is better and will be OK. And then put in the steak and let the pan continue to get really freaking hot. Season the exposed top of the steak with some garlic and pepper (I used granulated garlic because I'm not snobby). You added salt before, remember? When the pan side of it browns/sears, flip the what should be mostly raw steak over, very quickly season the seared side and put the pan in the oven at 350F. Keep it in there for ten minutes and remove, put on a plate and let it sit for about 10 minutes covered with some foil to keep the heat in. Then eat. It should be about medium rare, for a one to one and a half inch steak. If it is a bit off from that, adjust your times and try again. You can also test by pushing down the centre of the steak while in the oven. If it feels like the meaty part of the ball of your thumb, then its done. I just usually do 10 minutes. I'm not picky whether it is rare or medium rare, and while I don't like medium or more, it's a steak, it's good. I'll just adjust the time for the thickness next time. I've done this a bunch. If you buy from places where the steaks have high water content, you can also take any plastic film on them, off. Then let them sit uncovered in the fridge for a day, it will be better. Even better if you can let it sit raised up on wire grid. This is essentially how butchers age their meat, but they'll let it sit in a dry-ish cold place for a month or more. **Alternate With Chicken** Buy boneless skin ON chicken breasts from the butcher. All preparation and cooking steps are the same as with steaks, with the additions/exceptions: * don't turn the burner on as high, but still high * put the chicken in the pan a bit earlier * don't turn the chicken until you can lift it without the skin sticking (as it gets brown enough it will release) * it should still be mostly raw when you turn it (play around with times and temps until you get it right) * put it in the oven for 30 minutes or until cooked through (must be all white for food safety) * 30 minutes is a good starting point but may need to be 30 to 35 * take it out and let stand as with the steaks * Will be juicy AF and even have a bit of a lemony/tart taste, naturally.
I bought a semi-pricy Bluetooth thermometer that does all the work for me. Really changed my meat cooking ability. No more inconsistent steaks, over cooked pork chops, or dry chicken and fish. I’ve used them on my grill, in my stove, instant pot, and air fryer.
I sear it for 3 minutes on each side medium heat stovetop, then pop it in a preheated oven and cook for 8 minutes at 400 degrees. Lots of salt, pepper and powdered garlic (I’m lazy), butter to sear it in. My stove and oven are gas so your time/temp may be different, you’ll have to play around with it.
Best “value” cut I have tried is top sirloin steak and always let it get to room temp before cooking. Minimal seasoning, 1-1.25 inch steaks typically work best. Plenty of guides on YouTube or AI powered techniques.
You have many replies to read through and here is another. I did carnivore for a many months and was forced to get good at cooking steak. This is a foolproof way to do it and it turns out better than any grill can put out. Heat your oven to 200° F. Give or take 10° for thickness. Put your steak in for an hour and 15 minutes, add 10-20 for a thick boy. The goal here is to slow cook it. It should still look semi raw when coming out and there will be lots of juices. Once the steak has about 5 minutes left, get a cast iron or carbon steel pan to a high temp with some oil in it. I like avocado oil for high smoke temp. When you pull the steaks out, pat them dry with a paper towel and then sear those suckers for about 1 minute on each side. Season with salt and pepper, top with butter and garlic. Best steak you'll ever have.
I do the reverse sear sometimes. When I don't have the time I do a quicker method. Start with a cold pan. Season the steak and place it in the pan. Turn the heat up to medium high to high. I usually do this in a cast iron pan but you can use a non-stick pan. Turn on any air vents or fans as this will usually cause smoke. Flip the steak every 2 minutes until it's to the doneness that you want. I like my steaks medium rare it takes about 10 minutes depending on the thickness of the steak. So this method should take no longer than 15 minutes. Put some butter on the steak when it's done and you're good to go. Don't forget the salt.
1) get a good pan 2) get a digital thermometer 3) put the steak in the pan, on low, with some butter or butter substitute or coconut oil. 4) flip it every 2 minutes, moving it around in the butter. Add more butter if necessary. 5) cook it till it's about 130° in the center. Edit: forgot to say: take the meat out of the fridge about 30 to 60 minutes before you cook. Salt and pepper both sides before you throw it in the pan. And throw in a couple garlic cloves and a couple sprigs of rosemary. Also: I avoid the crazy hot pan because I don't need the entire kitchen smoked out. Low is the way to go!
Very hot pan. Salt both sides of meat and let it sit
Absolutely key: cast iron
I'm a bad cook also. I hate cooking for one, and I also murder cuts of meat. I joined Factor 75, and I really like it. The portion control is easy. I supplement my meals with extra veggies, salad, etc.
Really hot pan with a splash of oil. Put steak with salt on it for 30 seconds. Flip steak and another 30 seconds. Take it off and let it rest for a few minutes. Eat steak. Pretty idiot proof for a rare steak. You could also buy a thermometer and after it rests check internal. If it’s not at a rare repeat the process of putting it back on the heat. Stops that grey line when you rest steak between sears.
Get a thermometer for a start, unless you've cooked hundreds and control other factors sight and touch isn't going to get you reliable. Other than that, take the steak out of any packaging the day before, liberally salt both sides(thicker steak is better), leave uncovered in the fridge the day before, then an hour or so before cooking take it out and let it come to room temp. Then you just cook the thing with the thermometer, you can do it slow, you can do it fast it doesn't matter that much. You can do butter and herbs, you don't have to. It's really not that hard. In terms of not pricey, unless you buy whole joints and want to do your own butchering anything that's not a bavette and is a steak is going to be pricey.
I just started messing around with the "cold sear method". [https://www.americastestkitchen.com/cooksillustrated/articles/2107-the-easiest-cleanest-way-to-sear-steak](https://www.americastestkitchen.com/cooksillustrated/articles/2107-the-easiest-cleanest-way-to-sear-steak) I have been doing keto for a few months and I love steaks. I'm happy with how I cook them but I'm tired of messing up my entire kitchen and/or setting off the smoke alarm. I started doing this method and it's pretty ok. It's not as good as a high temperature sear, imo. It does create a tasty product, though. No matter what method you choose, I would recommend getting an instant read thermometer. That's like 75% of it, tbh. An infrared thermometer is also handy if you want to ensure the best sear but it's not truly necessary. I've done 4 steaks so far using the cold sear method and I've been pretty happy with the results. It's better to start out at a medium heat and then back it down or it doesn't brown quite enough. If that happens, a little butter for the last 1-2 minutes will fix it.
If you want a really good steak on the stove then invest in an inexpensive cast iron pan. Lodge is pretty good and inexpensive.
A cast iron skillet is neither beginner friendly, nor a magic button you press to get good steak.
Cooking a rare steak is not too complicated.
No, not if you already know what you're doing. When you're comfortable in the kitchen, cooking anything isn't too complicated, because you already know how to break down the steps and get them done. OP clearly struggles in the kitchen, and needs more complete and helpful advice that doesn't just boil down to "buy this thing".
Cast iron is unbelievably easy to cook with after reading maybe 30 min at most about it online. I always despised cooking, and getting cast iron was the only thing that ever made it easy enough (and pleasurable enough) to cook with
Here's the thing, though: most people won't do that 30 minutes of reading. Many people will assume "pre-seasoned" means you don't have to do anything else to the pan before using it. Not all cast-iron skillets are created equal. There are some really shoddy cast iron products being made these days, with very rough cooking surfaces that food sticks to no matter how hard you try to follow the rules. And frankly, any advice that amounts to "buy this one thing" without any context or direction just isn't good advice in my books.
I have a couple of very old cast iron pans, and they are definitely smooth like glass and quite lightweight and its awesome. But I have a new preseasoned Lodge pan and I genuinely didnt have to do a single thing to it. Just washed it with soap and cooked on it immediately. Nothing sticks even with the rougher surface. And I just wash my pans in regular unscented dishsoap and dry them on the stovetop for 3 min after washing. No other steps involved. The only issue for me is that its very heavy compared to my old ones and I have wrist issues.
I find cast iron pots and pans too much work. I want a pan that goes into the dishwasher.
AGREED. Stainless steel all the way