How to cook a juicy steak and not just a ribeye

⁠Steak.


Just cook it. It's actually really easy. And really, if you do it wrong, either you put it back on the grill. Or eat it slightly overcooked. ⁠

And enjoy the fact you just cooked dinner for yourself. And that's fucking beautiful. Don't cook to be perfect. Cook to to learn.⁠

🥩🥩🥩 What you'll need 🥩🥩🥩⁠

6-8 ounces per person of:⁠

🥩 ribeye (fattier, tastier), ⁠

🥩 New York strip (leaner, less tasty)


, ⁠

🥩 flank steak (DO NOT OVERCOOK, but like, you know, you're human so do your best), ⁠

🥩 bottom sirloin (cheaper, can be a smidge tougher, SALT, SALT, SALT)⁠

SALT YOUR MEAT AS SOON AS YOU GET HOME (and then put it back in the fridge just like@ciaosamintaught us to)⁠

Grill/Cast Iron:⁠

Heat your grill/cast iron as HOT AS IT CAN GO. Let it heat up for at least 10 minutes. ⁠

Salt your meat if needed. Add pepper if you want. I'm a purist so I don't add much else, but you do you, and add whatever steak seasoning you have on hand.⁠

Place seasoned meat on grill. If using cast iron, add 2-3 tablespoons of grapeseed oil or high heat oil (enough to coat the bottom of the pan). Then add the steak. ⁠

For every 1 inch of thickness, cook for 2 minutes per side.⁠

2 inch thick steak= 2 inches x 2 minutes = 4 minutes per side. ⁠

Mmmm-kay? You can do it. Steak is easy. You got this. ⁠

Serve it with fries. Serve it with salad. Maybe a potato. Maybe some asparagus. ⁠

Don't serve it with A-1. But also, serve it with A-1.⁠

Send me your steak pics so I can spend the weekend drooling over beef photos. Send me questions. ⁠And if you fuck up the steak, DM me and hire me to teach you how to do it right. ⁠

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