# How to properly prepare a steak. **URL:** \ **Category:** Cafe Society\ **Created:** [July 31, 2004, 5:56am UTC](https://boards.straightdope.com/t/how-to-properly-prepare-a-steak/257701 "2004-07-31T05:56:02Z")\ **Posts on this page:** 8\ **Page:** 2
**Author:** ![wolfman](https://avatars.discourse-cdn.com/v4/letter/w/a8b319/32.png) [@wolfman](https://boards.straightdope.com/u/wolfman)\ **Post date:** [August 2, 2004, 4:08am UTC](https://boards.straightdope.com/t/how-to-properly-prepare-a-steak/257701/21 "2004-08-02T04:08:55Z")
> [@](#): > > I dunno, the meat kind. It is about an inch thick, big strip of white fat on the side If you leave the fat on, you should cut into it about every 1.5 inches or so. Just slice in on the edge, perpendicular until you get to the meat. Otherwise when the whole strip of fat cooks, it will shrink and pull together, and make your steak curl up and not look as good. ---
**Author:** ![Carnac\_the\_Magnificent](https://avatars.discourse-cdn.com/v4/letter/c/ccd318/32.png) [@Carnac\_the\_Magnificent](https://boards.straightdope.com/u/Carnac_the_Magnificent)\ **Post date:** [August 2, 2004, 4:49am UTC](https://boards.straightdope.com/t/how-to-properly-prepare-a-steak/257701/22 "2004-08-02T04:49:27Z")
> [@Fenris](#): > > If you salt it _right_ before tossing it into the pan, there’s no difference, liquid-wise (you’re right though that you don’t want to put salt on and then let it sit). > > Also, I find that olive oil has too low of a smoke point and can lead to scorched tasting steaks. > > I heat a cast iron pan on the stove for about 10 minutes at the highest temp. Meanwhile, I lightly drizzle the steak with peanut oil and cover it with fresh ground (or cracked, depending on my mood) pepper along with a tiny sprinkle of garlic powder. Right before tossing into the pan, I sprinkle the steak with kosher salt. About 3-4 minutes per side in the pan, max (I like it rare). Pull it out of the pan and let it sit for about 5 minutes. It’s at this point that I might drizzle it with a little olive oil or (if I’m feeling very decadent) a small pat of butter to seep in while it’s resting. > Fenris MY GAWD, MAN, WHERE THE HELL’S THE CATSUP??? ---
**Author:** ![Horatio\_Hellpop](https://avatars.discourse-cdn.com/v4/letter/h/e5b9ba/32.png) [@Horatio\_Hellpop](https://boards.straightdope.com/u/Horatio_Hellpop)\ **Post date:** [August 2, 2004, 5:17am UTC](https://boards.straightdope.com/t/how-to-properly-prepare-a-steak/257701/23 "2004-08-02T05:17:31Z")
Someone gave my sister a venison cutlet once. She soaked it in buttermilk overnight. Turned out nice. ---
**Author:** ![Yllaria](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/yllaria/32/3452_2.png) [@Yllaria](https://boards.straightdope.com/u/Yllaria)\ **Post date:** [August 2, 2004, 5:54am UTC](https://boards.straightdope.com/t/how-to-properly-prepare-a-steak/257701/24 "2004-08-02T05:54:59Z")
I can’t say I’ve ever followed the directions here: [http://www.deepfriedlive.com/](http://www.deepfriedlive.com/), but it sounds like the animated octopus knows his stuff. And it’s fun to watch. ---
**Author:** ![RumMunkey](https://avatars.discourse-cdn.com/v4/letter/r/b19c9b/32.png) [@RumMunkey](https://boards.straightdope.com/u/RumMunkey)\ **Post date:** [August 2, 2004, 12:52pm UTC](https://boards.straightdope.com/t/how-to-properly-prepare-a-steak/257701/25 "2004-08-02T12:52:41Z")
On a BBQ, remember this: **"2 for 8 makes it great"** That means, to cook the steak over a slightly higher than medium heat for 2 minutes per side totalling 8 minutes. So, 2 minutes on side A, 2 on side B, 2 on side A again, and 2 more on side B to finish. ---
**Author:** ![NutMagnet](https://avatars.discourse-cdn.com/v4/letter/n/ea5d25/32.png) [@NutMagnet](https://boards.straightdope.com/u/NutMagnet)\ **Post date:** [August 2, 2004, 3:37pm UTC](https://boards.straightdope.com/t/how-to-properly-prepare-a-steak/257701/26 "2004-08-02T15:37:29Z")
If you’re going to grill it, get a shallow baking dish just big enoughfor the steak(s). Salt and pepper one side. Put steak in dish salted side down. Pour beer onto the steak deep enough to just cover it. Salt and pepper the top. Cover with plastic wrap. Let it sit for an hour at room temp. Fork onto the grill right from the beer. And you don’t need any special beer. Bud, Watney’s, Foster’s whatever. ---
**Author:** ![Neurotik](https://avatars.discourse-cdn.com/v4/letter/n/91b2a8/32.png) [@Neurotik](https://boards.straightdope.com/u/Neurotik)\ **Post date:** [August 2, 2004, 3:56pm UTC](https://boards.straightdope.com/t/how-to-properly-prepare-a-steak/257701/27 "2004-08-02T15:56:01Z")
> [@RumMunkey](#): > > That means, to cook the steak over a slightly higher than medium heat for 2 minutes per side totalling 8 minutes. So, 2 minutes on side A, 2 on side B, 2 on side A again, and 2 more on side B to finish. Assuming that by BBQ, you mean grilling then that’s absolutely incorrect. You must only flip it once. If you need to flip it more than once, you’ve messed up. The more you flip, the more juice leaks out and the more flavor you lose. Now, if by BBQ you mean wood-smoking, then I have no idea. ---
**Author:** ![RumMunkey](https://avatars.discourse-cdn.com/v4/letter/r/b19c9b/32.png) [@RumMunkey](https://boards.straightdope.com/u/RumMunkey)\ **Post date:** [August 2, 2004, 4:25pm UTC](https://boards.straightdope.com/t/how-to-properly-prepare-a-steak/257701/28 "2004-08-02T16:25:23Z")
Sorry, I do believe the “2 for 8” formula is intended to be used after searing. I didn’t mention that in my OP. [Previous page](https://boards.straightdope.com/t/how-to-properly-prepare-a-steak/257701.md?page=1)