NorWayItsOver
Just be allergic to pollen
- Joined
- Nov 2, 2025
- Posts
- 723
- Reputation
- 1,289
Are you putting your steak in a pan, cooking it until it's grey and then drowning it in seed-goy?
You can make a genuinely insane steak with $15 worth of meat, and you can also spend $100+ (both included).
"I eat it raw"
Do that infront of a woman and she is leaving you on the spot; get the fuck out
Now lets get into it;
Now what do to do with your beautiful steak:
Steak is almost done, LET IT REST, (sides Guide not included without premium subscription)
Congratulation, your left with a juciy dripping steak, almost as wet as the girl your serving it too
You can make a genuinely insane steak with $15 worth of meat, and you can also spend $100+ (both included).
"I eat it raw"
Do that infront of a woman and she is leaving you on the spot; get the fuck out
Its hella game, being able to cook infront of a woman is legit peak game.
Its cheaper, fun and a valuable skill to have. You can make some good shit yourself instead of wasting money on takeout all the time.
Also nothing better than having a girl try something you made and actually liking it ngl
And you have noting better to do
Its cheaper, fun and a valuable skill to have. You can make some good shit yourself instead of wasting money on takeout all the time.
Also nothing better than having a girl try something you made and actually liking it ngl
And you have noting better to do
Now lets get into it;
Ribeye (peak): probably my pick if you just want the most flavour. Lots of fat running through it, which makes it hard to make boring.
Sirloin / striploin (good): less fatty than ribeye but still plenty of flavour. Usually cheaper and a good everyday steak.
Tenderloin / filet mignon (good): extremely tender but much leaner. If tenderness is your main concern, get this. If you care about beefy flavour, I'd take ribeye.
T-bone / porterhouse (can be peak): basically two different steaks together. You get strip steak on one side and tenderloin on the other. Looks good and makes a good dinner, but the bone doesn't automatically make it taste better.
The biggest thing I'd look for is thickness and marbling.
Sirloin / striploin (good): less fatty than ribeye but still plenty of flavour. Usually cheaper and a good everyday steak.
Tenderloin / filet mignon (good): extremely tender but much leaner. If tenderness is your main concern, get this. If you care about beefy flavour, I'd take ribeye.
T-bone / porterhouse (can be peak): basically two different steaks together. You get strip steak on one side and tenderloin on the other. Looks good and makes a good dinner, but the bone doesn't automatically make it taste better.
The biggest thing I'd look for is thickness and marbling.
Normal beef (can easily be good)- cheap, easy to find and can still be really good.
Prime (good) - More marbling, more juicy and usually better quality.
Wagyu (good-peak) - extremely marbled and fatty. Very tender and rich.
Japanese A5 Wagyu (peak) - The highest common Wagyu grade. Insanely fatty and expensive. You usually don't need much of it.
Kobe (peak) - A specific type of Japanese Wagyu. Not all Wagyu is Kobe.
Dry-aged (personal prefrence)- Beef aged for weeks/months. Stronger flavour.
Prime (good) - More marbling, more juicy and usually better quality.
Wagyu (good-peak) - extremely marbled and fatty. Very tender and rich.
Japanese A5 Wagyu (peak) - The highest common Wagyu grade. Insanely fatty and expensive. You usually don't need much of it.
Kobe (peak) - A specific type of Japanese Wagyu. Not all Wagyu is Kobe.
Dry-aged (personal prefrence)- Beef aged for weeks/months. Stronger flavour.
Now what do to do with your beautiful steak:
Pat it completely dry with paper towels
Salt it properly
Leave it uncovered in the fridge for a few hours if you have time
Take it out before cooking so it isn't ice cold
Get your pan/grill properly hot
Have your butter, garlic and herbs ready before you start
(Marinating sucks jfl)
Salt it properly
Leave it uncovered in the fridge for a few hours if you have time
Take it out before cooking so it isn't ice cold
Get your pan/grill properly hot
Have your butter, garlic and herbs ready before you start
(Marinating sucks jfl)
Im a big fan of butter-basting, therefor i personally implement it in all methods except grilling
pan searing
Probably the easiest method.
Get a heavy pan hot, add a small amount of high-heat oil and put the steak in.
Don't keep moving it around.
Let the first side develop a proper brown crust, flip it and do the same on the other side.
Once you're near the end, add butter, garlic and herbs and spoon the butter over the steak (butter basting)
This works especially well for steaks around 1–1.5 inches thick.
A cast iron pan is great, but stainless steel works too.
reverse sear
This is my choice for a thick steak.
Put the salted steak on a rack in an oven at around 225°F.
Cook it slowly until the centre is around 110–115°F.
Take it out and heat a pan as hot as verdams mother
Add a little oil and sear the steak for around 45–60 seconds per side. Flip it a few times if needed.
The inside cooks slowly and evenly in the oven while the pan gives you the crust at the end.
It's one of the easiest ways to get a thick steak with a properly pink middle and a dark crust.
grilling
Grilling is hella aura
Get the grill properly hot and sear the steak over direct heat.
Once you've got the crust you want, move it to a cooler part of the grill and let it finish cooking there.
This works especially well with thick ribeyes and strip steaks.
Don't keep opening the lid every 20 seconds.
sous vide
If you want consistency, sous vide mogs
Put the steak in a bag and cook it in a water bath at your target temperature.
For medium rare, something around 129–131°F is common.
Afterwards, take it out and dry it extremely well.
Then get a pan as hot as possible and sear it quickly on both sides.
The sous vide cooks the inside perfectly evenly. The pan gives you the crust.
The downside is that it's more equipment and effort than most people need for a steak, and its hard to hit the right temperature if butter basting
butter basting
This is less of a cooking method by itself, but a peak finishing method.
Once you've already seared the steak, add butter, smashed garlic and herbs.
Tilt the pan and repeatedly spoon the hot butter over the steak.
Do it near the end rather than at the beginning. Butter burns before you get the crust you want.
pan searing
Probably the easiest method.
Get a heavy pan hot, add a small amount of high-heat oil and put the steak in.
Don't keep moving it around.
Let the first side develop a proper brown crust, flip it and do the same on the other side.
Once you're near the end, add butter, garlic and herbs and spoon the butter over the steak (butter basting)
This works especially well for steaks around 1–1.5 inches thick.
A cast iron pan is great, but stainless steel works too.
reverse sear
This is my choice for a thick steak.
Put the salted steak on a rack in an oven at around 225°F.
Cook it slowly until the centre is around 110–115°F.
Take it out and heat a pan as hot as verdams mother
Add a little oil and sear the steak for around 45–60 seconds per side. Flip it a few times if needed.
The inside cooks slowly and evenly in the oven while the pan gives you the crust at the end.
It's one of the easiest ways to get a thick steak with a properly pink middle and a dark crust.
grilling
Grilling is hella aura
Get the grill properly hot and sear the steak over direct heat.
Once you've got the crust you want, move it to a cooler part of the grill and let it finish cooking there.
This works especially well with thick ribeyes and strip steaks.
Don't keep opening the lid every 20 seconds.
sous vide
If you want consistency, sous vide mogs
Put the steak in a bag and cook it in a water bath at your target temperature.
For medium rare, something around 129–131°F is common.
Afterwards, take it out and dry it extremely well.
Then get a pan as hot as possible and sear it quickly on both sides.
The sous vide cooks the inside perfectly evenly. The pan gives you the crust.
The downside is that it's more equipment and effort than most people need for a steak, and its hard to hit the right temperature if butter basting
butter basting
This is less of a cooking method by itself, but a peak finishing method.
Once you've already seared the steak, add butter, smashed garlic and herbs.
Tilt the pan and repeatedly spoon the hot butter over the steak.
Do it near the end rather than at the beginning. Butter burns before you get the crust you want.
Steak is almost done, LET IT REST, (sides Guide not included without premium subscription)
Congratulation, your left with a juciy dripping steak, almost as wet as the girl your serving it too
