While this is a great question, it is beyond what a forum can achieve. Rather than precise methodology and a series of techniques, a forum is merely words which can create too many variables for the learner. This is why we use visual and auditory cues in our content to teach necessary skills and techniques.

Our focus is to help users by answering their questions and giving them feedback based on our content that we have published to date. While we are sensitive to helping you with your culinary education, greater research and precise details are important to properly answer your question.

We recommend that you investigate further to find a trusted source on this subject. Unfortunately, the world of food is endless, so we cannot answer every question accurately in a forum context. Hope you understand. Cheers!

p.s. We used to eat at Mr. Mikes when I was a kid and I still remember that flavor. I, personally, don't know what method they used to achieve this, but it sure was memorable :-)

I will do more research and let you know what I come up with. Thanx Dawn

When flipping meat with tongs, do you wash the tongs each time you flip? I worry about the tongs touching the raw side and the cooked side.

Thanks!

If you are concerned, give the tongs a rinse; but, generally, with steak you don't need to. Cheers!

Is it a good ideal to start the steak in a pan or on the grill, and then finish cooking them in an oven?

We cook our steaks according to the lesson on How to Cook Premium Steaks. If you have not watched the lesson yet you may want to check it out. Cheers!

I was cooking a somewhat thicker New York steak (about 1.5") in a stainless steel pan. I brought the pan up to temperature on medium high heat and used the water ball test, added the oil, then the steak, and flipped every minute until the steak was done. Once the steak was in the pan I turned the heat down to just under medium. The steak came out great, but the sucs were blackened. Not quite charcoal, but definitely looking burned. I was using a pan that was the right size for the steak.

I'm wondering what I could do differently. I've had this happen 2 or 3 times now and am a bit frustrated that I'm not doing what it sounds like most other people are doing without a hitch.

Rather than focusing on where the heat is at, e.g., medium, medium-high, pay attention to what is happening in the pan. If it looks like the sucs are taking on too much color simply turn the heat down a bit.

Out of curiosity, did you taste the sucs or use them to make a pan sauce? They can look quite dark sometimes but they may not be burnt. Keep practicing and do not be afraid to adjust the heat throughout the cooking process. Cheers!

Thanks Dawn. I actually did taste a bit of the sucs and they were somewhat burned tasting and a bit bitter in flavor. Do you think I should start with a cooler pan at the beginning?

There is not necessarily one definite answer here Ken. If your pan has been properly heated then you are likely okay to start. If however the pan starts to smoke once you add the oil and or steak then yes indeed you should turn the heat down. It comes down to paying attention to what is happening in the pan. If your instinct tells you that you might want to turn the heat down, at any point, then do so...you can always turn it back up. Keep practicing and you will get the hang of it. Also, remember you can always review the pan frying and sauteing lessons (or any other lesson for that matter) over and over again to see if there is something that you may have missed or perhaps you just might want a refresher. Hope this helps - cheers!

I watched the lesson and I know you can use a pan or a skillet to cook, but don't see much cooking method explained by using a skillet. Unfortunately that's the only thing i have at hand - a Le Creuset skillet grill. Do the pan frying method for testing temperature (and applying oil) work the same way on the skillet? or do i have to follow the grill way (saw you guys oil it by using kitchen towel on the video)? and also since it's a skillet grill, do i have to use the flip-once method? because i think the flip-often method seems better? or should i just give up using the skillet grill and change to a normal pan (which "used to be" a non-stick pan) instead? really nervous right now as i'm gonna cook it tonight (which is 7 hours later in my time zone). thank you so much!

I forgot to mention, my meat is pretty thick (around 1 1/2), and I forgot what kind of meat it is (bought it a while ago and stored it with a zip-loc bag in the freezer...), so i guess i should stick with the flip-often method?

If you are talking about a cast-iron grill, you can't perform the water test on this. Just heat it slowly over medium heat or so until it is hot. You can also brush the grates with a light coating of oil once it is hot and even apply a thin layer to the steak & season. You can try the flip often method, but you'll have to line up the grill marks each time you flip it. I can't tell you what the results will be if you don't even know what cut of meat you are cooking, but give it a shot. A good, stainless-steel pan is worth the investment as there are so many things you can cook in it. Good luck! Hope this helps!

when cooking your steak on the grill, can you use hickery chips to flavor thesteak

When cooking steaks on a grill you can use which ever flavored chips suits your fancy. Cheers!

I've done tenderloin steak twice with the "flip often" method and I am really impressed. It was the best steak I ever cooked in 49 years and my husband loved the pan sauce. Love this school!

I'm really enjoying being a member here. I have never loved my kitchen before and I'm loving it now and the recipes here are great! I'm learning and loving it at the same time!
I got so excited with the tenderloin steak with red wine sauce that I served it when we had company between Christmas and New Year's. I cooked for 6 and did it prior to them coming in. I was done with the 6th one just before 6 30 and started making the sauce in time for their arrival at 7. Well as expected we didn't have dinner till 40 minutes later coz of the appies and drinks. I've never enjoyed entertaining because it stresses me out to even plan it. I stepped out of my comfort zone that night. The sauce and the steak were good except for one thing....it was cold. What should I do next time. I didn't microwave it or even put it in the oven as I was afraid it'll be so hard to chew.
I really want to be confident with my cooking skills then the entertaining part of it next. I'm positive it's achievable with your help!
Will there be teaching videos on how to entertain a party of 6-12? Planning and preparing for it makes me not want to invite people over. This is probably a stupid question for some of you but I need help!
I hope to hear from you soon!

Joyce, there is a discussion tab for recipes (took me a while to notice it myself). For the Beef Tenderloin recipe there is an answer by Joe on January 02, 2010 that seems to address this.

Thanks Ken I found it. I'll try it next time.

This is the best yet as i don't like steak. Maybe I can cook a better steak for my family.

I was glad to see this, because it always made sense to me that the flipping often gave more control to the cooking process.

My friends usually ask me to cook the steaks because I always get them done correctly. I've been reading the blood and using the flip once method for years, little did I know it is an actual cooking technique. I've also tried the flip often method recently on some thicker steaks and am finding it helpful since it allows me to get the proper doneness without overcooking the outside. This was always a challenge with the flip once method. Now I know how to solve it. Thanks!

I too have always used the flipping once method for years, watching for the blood to rise to the top. Now I am excited in learnning the flip often method for thicker steaks. Thanks rouxbe Cooking School.

For the longest time I would never cook steaks because they came out awful, dry and just wrong. The first question my friend asked me was I letting the steak come to room temp before cooking. My answer was no and ever since my steaks have been coming out great.

I have always grilled steaks (even today in Colorado where the temp was below zero!!!) and have never tried to make them in a pan. I shall try after this lesson.

My question is that I buy all my steaks from Omaha steaks and they stay frozen. I usually buy their sirloin cuts. I thaw for 24 hours in the fridge and then bring them up to room temp about an hour before grilling. Any comments about freezing beef? Is there a time limit to how long they should stay frozen? They ship them in vacuum sealed containers so freezer burn has never been an issue and honestly, when I do order them, they don't stay in there very long!

Also, the video says to add oil just before cooking. I prefer EVOO any other preferences out there?

Thanks!
Denise

As long as meats and fish are frozen at very low temperature, they maintain their integrity quite well. Much depends on your own freezer, but if they come to you properly frozen they should last for at least 6 months with no problem. The other key is to thaw in the fridge, so always give yourself plenty of time, and pat them dry extremely well.

EVOO has a low smoking point and if it burns it will produce off flavours. Either use another oil that has a higher smoke point or cut your EVOO, with grapeseed (preferred) or another neutral oil.

You can alwasy brush EVOO as the steaks are coming out of the pan, or baste with some butter during the last 30 seconds of cooking, off the heat.

But sounds like you're enjoying darn good steaks Denise.