Comments on: Turn a $5 Steak into a $50 Steak And How To Know A Steak Is Done!

By: Alex

Alex — Sun, 31 Aug 2008 11:08:42 +0000

Hey Red Roters, how did it turn out. Hope it was delicious. Yeah, in Argentina they just put some salt and basic stuff on their meat and it tastes great!

By: Red Roters

Red Roters — Tue, 26 Aug 2008 22:30:46 +0000

thats really cool im going to try this tonite. its funny when i was in argentina all they use on their meat is salt and lemon its great

By: Alex

Alex — Mon, 04 Aug 2008 12:23:14 +0000

Hey Henrik, I will try out your tip too. Will see how that goes. Let us know when you tried out the salt method.

By: Website Design Perth

Website Design Perth — Sat, 02 Aug 2008 06:36:28 +0000

Here’s what I do for steaks under 1 inch thick - assuming they are @ room temperature (not cold) when you start.

1) very hot pan / a little oil/butter
2) season steak both sides
3) 2min 45sec each side (do not mess with it while cooking. It will smoke. No worries)
4) place onto crumpled foil on plate (2 mins)
5) loosely cover with foil and rest for 8 mins

…medium rare, juicy, tender.

I have bookmarked your ’salt’ technique and will try next time we get thicker steaks.

By: Website Design Perth

Website Design Perth — Sat, 02 Aug 2008 06:27:23 +0000

Here’s what I do for steaks under 1 inch thick - assuming they are @ room temperature (not cold) when you start.

1) very hot pan / a little oil/butter
2) season steak both sides
3) 2min 45sec each side (do not mess with it while cooking)
4) place onto crumpled foil on plate (2 mins)
5) loosely cover with foil and rest for 8 mins

…medium rare, juicy, tender.

I have bookmarked your ’salt’ technique and will try next time we get thicker steaks.

By: Alex

Alex — Fri, 11 Jul 2008 09:50:53 +0000

Hey Blake, good to know you trust me. Hope next time you have the perfect timing and leave it a little bit less on. Cutting the steak to check is always a flavor killer, it’s good to know the touch method.

By: Blake

Blake — Fri, 11 Jul 2008 03:52:12 +0000

I tried this method last weekend and the steak turned out really well. It was a little salty since I left it on for 20 minutes, I will stick with 15 next time. I tried the touch method to see if it was done and that worked too. I always had to cut into steak to check, but this new way worked pretty well. Thanks for the tips!

By: Alex

Alex — Tue, 08 Jul 2008 05:11:18 +0000

Hey Lars, hope you can try it out very soon. I’m sure you will love it. Thanks for commenting on the website. Hope you will enjoy future posts.

By: Lars

Lars — Mon, 07 Jul 2008 22:01:33 +0000

i love steak but unfortunately i dont know how to make a perfect one! and i think that this is gonna change my steak-eating life… the tips on how to tell if its rare, medium and well done is priceless..

By: TigerTom

TigerTom — Sat, 28 Jun 2008 21:16:19 +0000

A most interesting tip. However, I am a little fearful of trying it out, given that I might get the saltiest dinner ever.

I will try and persuade my beloved to attempt it.