/r/steak

Photograph via snooOG

For most things STEAK!

Welcome to /r/STEAK

For all things STEAK related. Pics, recipes, hints and tips, articles, anything about tasty cuts of beef cooked to perfection!

Please use IMGUR when uploading original content for others to drool over.

When posting pictures, please also provide some information. Like what you've done or what you plan on doing to the steak.

PLEASE REMEMBER everyone likes their steak cooked differently. Medium steaks may be overcooked to some or undercooked to others. It's personal preference and it's all good!!


Here's a good guide to illustrate different grades of steak


Different Cuts Of Beef

Primal Cuts These are the cuts from the initial butchering process.

Retail Cuts The primal cuts are then cut further to look like something you will probably recognise as steak.


Temperature/"Doneness"

Different Doneness Steaks on One Fork

This is a good guide for steak at different doneness

Another good graphic


Steak 101

A members post regarding all the basics and everything you'll need to know to get started


Related Subreddits:

/r/Meatball

/r/Burgers

/r/Meat

/r/EatSandwiches

/r/Grilling

/r/FoodPorn

/r/Pizza

/r/BBQ

/r/steak

714,718 Subscribers

1

Wireless thermometer

Hi!

I'm looking to buy a wireless thermometer, that I can use when reverse searing steaks in the oven.

I heard good things about the ThermoPro TP20, but was curious to hear what you guys are using and if you have good experiences with a particular brand?

0 Comments
2024/10/04
11:26 UTC

6

Prime Rib, Mushroom Rice, Crispy Fried Onions

0 Comments
2024/10/04
09:29 UTC

6

Still working on perfecting my steak game, this one turned out more rare than I wanted but that’s ok, next one will be better

7 Comments
2024/10/04
08:45 UTC

3

ready to devour 😋

0 Comments
2024/10/04
08:36 UTC

15

I'm not certain it counts as steak. My take on a cheap "Wellington."

My local butcher was blowing out top sirloin roasts.

Decide to make a deconstructed Wellington. First time with puff pastry. First time with a duxelle.

Sous vide for 4 hours.

Served it with gravy and broccoli. 10/10 will make again.

2 Comments
2024/10/04
06:07 UTC

7

First picanha

0 Comments
2024/10/04
06:00 UTC

12

Those stitches are from cocktails and cooking, but I didn’t give up.

Prime New York strip in the fridge for like eight hours while I was at work. Smash fried potatoes with Parmesan, spinach and garlic, and zucchini and goat cheese. Was feeling ambitious and honestly don’t think I did a good job on anything but the steak.

1 Comment
2024/10/04
05:36 UTC

3

How thick do you like each cut?

I don't mind a 1.5" ribeye but 2" on a fillet is my preference. Curious what others prefer

1 Comment
2024/10/04
05:10 UTC

5

First Butter Basted Ribeye Attempt

I'm a big fan of cast iron, I like to smoke meats (stick & coal or pellets), and I love grilling (charcoal or propane). I've cooked ribeye in the past many times as it's my favorite cut. Usually I'd just sear it on both sides and finish on the stove or oven when cooking inside. My first impression of the butter basting method was that it was just an attempt to overcomplicate cooking a steak to make it seem more dignified or regal. This was my process for my 1.32 lb ribeye:

  • Removed ribeye from refrigerator, patted dry, applied salt and pepper to all sides
  • Preheated my cast iron skillet in the oven at 450
  • Moved cast iron to stove and kept heat at medium-high to heat up oil
  • After steak had sat for 30 minutes, dropped into skillet
  • Cooked for approximately 5 minutes
  • Flipped, dropped in butter, rosemary, thyme, shallots, garlic cloves
  • Cooked for approximately 6 minutes until reaching 130 degrees
  • Rested for 10 minutes

I had made the mistake in the past of using the pre-chopped garlic and only including rosemary with my butter. This time around, I deferred to actual cloves of garlic, added shallots, included the rosemary but added thyme as well. Instead of the normal 'steak seasoning' I've used in the past, I chose to go with just kosher salt and fresh ground black pepper. I patted the steak dry, then seasoned it, including the sides, patted the seasoning in without apply any binding agent to the steak itself. I let it sit with the seasoning for 30 minutes before cooking. I used a small amount of oil in the pan, just enough to coat it. My flip was based solely on the fact that it was a 1" cut so it was a best guess for me. Overall, this was a top five steak for me, I plan on doing this again soon to see how I can improve it. Please give me any feedback you have!

https://preview.redd.it/x9xwj1u5wnsd1.jpg?width=3072&format=pjpg&auto=webp&s=b89cc47d4e8673a55151bb1076a6cece8ae01de0

https://preview.redd.it/y3nh4gacwnsd1.jpg?width=3072&format=pjpg&auto=webp&s=c2fb23da7ecc9f9d7331d546cd93ad02dab309a2

https://preview.redd.it/w4ind2u5wnsd1.jpg?width=3072&format=pjpg&auto=webp&s=54c437abea3e8bc24c5d0c93e6c94f6f6112d50a

https://preview.redd.it/uhmfoau5wnsd1.jpg?width=4080&format=pjpg&auto=webp&s=e5b2718186f31abc499e732ad26311eaac6cb23f

1 Comment
2024/10/04
03:50 UTC

3

Lurking

Costco filet mignon

0 Comments
2024/10/04
03:07 UTC

107

Hangars are so underrated

Tok t

3 Comments
2024/10/04
03:03 UTC

2

You know you’re dying next week and get your pick of a steak. The cut, seasoning/marinade, cook time, every single detail. What are you choosing?

Very curious what your last steak would be?

1 Comment
2024/10/04
02:47 UTC

1

I just practiced making steak for the first time. I want to know which part of the cow's meat is needed to make a delicious steak. Can you recommend it?

3 Comments
2024/10/04
02:41 UTC

4

Is this rare or medium rare

I rarely cook steak but when I do it’s often medium well which I’m not a fan of. But i started using a thermometer. These steaks were at 127F and I was worried they were going to get too cooked so I pulled them and let them rest the temp reached 130 while resting. I still ate it tho it was delicious I’m just worried that If it’s to rare to eat safely

18 Comments
2024/10/04
02:11 UTC

6

I rarely can afford ribeyes anymore so I’m a little out of practice. How’d I do?

0 Comments
2024/10/04
01:44 UTC

0

Is this good to eat?

Don’t really know nothing about steaks, but I got these from a grocery store instead of Costco like I usually do and they came with gray spots is this normal?

12 Comments
2024/10/04
01:37 UTC

0

Rate the steak

Probably one of the best steaks I have ever eaten

1 Comment
2024/10/04
01:33 UTC

1

How do I cook this?

I pretty much only own a cast iron, there is an oven in the house though.

1 Comment
2024/10/04
01:06 UTC

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