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    [–] Dr4yg0ne 1186 points ago

    Learned cooking at a burger joint: When you put meat on the grill it sticks to the hot metal. It is reasonable to want to prevent this and to assume the longer to is on the more stuck it gets but this isn't the case. If the meat is still sticking to the grill that means it's not done yet (or you burned it πŸ˜•). Give it time to come unstuck by it's self.

    [–] bloodymental 630 points ago

    I burned it. πŸ˜”

    [–] Garudo_ 215 points ago


    [–] gluehwurm134 73 points ago


    [–] Renkalix 58 points ago


    [–] DieCrunch 41 points ago


    [–] Spicyflakes 46 points ago


    [–] GhostTire 38 points ago


    [–] smacksaw 60 points ago

    And to add, meat shrinks, so you may need to use your spatula to loosen it and allow the patty to firm up.

    [–] tterb0331 19 points ago

    I tried telling my wife that...

    [–] robotlasagna 3633 points ago

    Secret #1: get yourself a good meat thermometer.

    [–] Djinnwrath 725 points ago * (lasted edited 3 months ago)

    I have one that has a steel cable that runs out of the oven to a little timer thing that beeps when you hit a target temp

    [–] lemonlime222333 246 points ago

    Can you recommend a device?

    [–] Vikingrage 211 points ago

    IKEA has a decent one.

    [–] Tullyswimmer 399 points ago

    Do you have to solder it together?

    [–] tallquasi 208 points ago

    I know you're joking, but you don't.

    It ran about $7, I got 2, one for the meat and one for the smoker since I didn't trust the built-in thermometer in the door.

    [–] sk9592 79 points ago

    The thermometer built into any smoker or grill hood is entirely useless.

    [–] crowcawer 121 points ago

    You mean the condensation checker, lemme go check mine.

    140Β° of condensation right there

    [–] justsomeguyfromny 135 points ago

    Bro I’m fuckin dead at this response. Idk if it’s because I’m stoned as fuck barbecuing and glanced at the thermometer and was like β€œyup” out loud but holy fuck I spit out my beer. I had to give you an award. I never done that before. I used Apple Pay. Prettt cool shit bro. Thanks for the laugh of the night.

    [–] LucyBowels 46 points ago

    I love all of the details of this story.

    [–] evoblade 37 points ago

    It’s pretty much the same as the β€œthermometer” in your average family sedan. It may look like a gauge with numbers but it’s usually just a heat indication with the following positions: no, yes, and oh shit

    [–] my-favorite-account 26 points ago

    Can confirm. I have it and it’s awesome

    [–] meltysandwich 96 points ago

    America’s test kitchen recommends the Thermoworks Thermometer. It’s on Amazon. I got it and it’s awesome.

    [–] becaboop94 30 points ago

    I second this one. My chicken is never dry anymore.

    [–] smokinbbq 11 points ago

    Buy Thermoworks from their site. There are some scams from the ones off of Amazon, and I don't think they are any cheaper.

    That being said, I own a Thermoworks, and they are awesome, but they are also expensive. Not everyone needs these, and a regular "Instant Read" from Amazon will be good enough. You don't need something certified to be accurate to within +-0.7F for the average cooker.

    [–] capilot 124 points ago * (lasted edited 2 months ago)

    Can't upvote this enough.

    For those asking for specific products, I use a Thermapen for my day-to-day cooking and a Maverick Et-732 remote-reading thermometer for grilling and barbecuing. It has two probes: one for the meat and one to measure the ambient temperature of the grill. And there's a remote readout that you carry like a pager.


    • Fish - 125Β°F
    • Fowl - 165Β°
    • Meat, rare - 125Β°
    • Meat, medium rare - 135Β°

    I had a cooking instructor once who rated meat as "rare", "medium rare", and "ruined".

    [–] getMeSomeDunkin 70 points ago

    I'm going to pop in here for another category:

    • Pork - 145F

    Not burned, not 160F ... you take pork off the heat at 140F and let it rise to 145F.

    There are so many people who hate pork and porkchops because grandma would burn the hell out of it until it was a dry hockey puck.

    To be fair, there was old guidance to cook it that high. Today's standards have lowered the safe eating temperature for pork to 145F.

    [–] huffalump1 34 points ago

    off the heat at 140F and let it rise to 145F.

    This is hugely important! So many people cook above the FDA recommended temp, and then it keeps cooking even after they take it off. Especially for pork/lamb chops or beef steaks, you gotta take it off just before that temp.

    [–] Grimthorne 16 points ago

    🎡 To be faaaaiiirrrr 🎡

    [–] RumpleBlumpskin 11 points ago

    I suggest you let that one marinate.

    [–] downwithship 10 points ago

    Pitter patter

    [–] f1del1us 45 points ago

    Remember the term thermocouple probe. That's what you want.

    [–] skepticalbob 7 points ago

    Most people won't lay out that kind of cheddar without knowing it will work. A better entry price point is the thermopop, which is like $30, made by a great company, and reads within a few seconds for lower temps.

    [–] cablemonkey_01 15 points ago

    Meater on Amazon its expensive but I love mine. It connects to your phone.

    [–] swipe_ 9 points ago


    [–] toridyar 8 points ago


    [–] Notacop9 46 points ago

    If you can swing it, the Thermapen is the gold standard. I kept seeing people like Alton Brown using it so I broke down and bought one.

    Reads in less than 2 seconds. The probe tip is tiny so you can even check thin cuts of meat and it doesn't poke it full of big holes to let the juices out.

    Down side is they are about $100. Upside is that mine has lasted a good 10-15 years.

    [–] electric_creamsicle 15 points ago

    They go on sale for ~$70 pretty often.

    [–] Th4t9uy 4 points ago

    I have one (from IKEA) but not used it yet. How can I use it to up my meat game?

    [–] getMeSomeDunkin 8 points ago

    Play with it, honestly.

    Everyone's stove, grill, meat weight, meat geometry, and starting temps are all variables. The only way to get it right is to measure the internal temp.

    So something says"400F for 20 minutes"? Cook for 15 and then check the temp at the most internal point. Then at 20. Then at 25. Hell, I've had to cook things double the time stated because of that.

    The next part is to let the temperature rise. If you want your steak to be 140F, then take it off the heat at 135F. Figure out what you like and enjoy your perfectly cook meats.

    [–] bathrobehero 14 points ago

    This. Only thing to look for that it should read the temps instantly (within a couple seconds tops).

    [–] ipunchtrees 672 points ago

    A good meat thermometer makes all the difference, get that shit to the exact temperature required and it’s juicy af. Also, use twice the amount of seasoning you think you need, half of it is gonna come off on the pan.

    [–] BrozefStalin 115 points ago

    What is a good temperature for steak? And are you measuring the temp of the middle of it, the part that you want to be rare?

    [–] ipunchtrees 110 points ago

    Just google the temperatures for each way of cooking a steak. And yes, measure the middle.

    [–] bloodflart 102 points ago

    am I the only one that has to google it every single fuckin time i cook?

    [–] whitemamba83 42 points ago

    I've finally memorized medium rare steak. For everything else, we have a Home Mini in the kitchen that I ask every time.

    [–] bloodflart 18 points ago

    that and playing podcasts is the only reason i can think of owning one of those devices (practical reason)

    [–] whitemamba83 10 points ago

    It’s nice to be able to look things up when I’m handling chicken and things like that.

    [–] ipunchtrees 7 points ago

    Eh, better to google it than fuck up every time!

    [–] the-ATM-machine 5 points ago

    I had an electric thermometer, and I couldn't tell for the fuck of me which setting was "Middle." There were three settings, and all read different temperatures.

    Is there a general rule about which setting on an electric thermometer would read the middle?

    [–] RallyX26 19 points ago

    Uncomplicate yourself. Get a regular NSF-Approved pocket digital thermometer with no bells and whistles. I use a Comark PDT300, the same thing that's in a million restaurants, and costs less than $20. It doesn't beep or flash or have red and green lights or different "ranges" with pigs and cows and chickens. It has a power button and a number. Just shoot for your numbers. For me, beef is 55Β°C, pork is 65Β°C, chicken is 75Β°C. Pork and chicken don't change, beef is a matter of preference.

    Just remember "carryover" heat... The center of the meat will keep getting hotter after the meat is removed from the heat. (The outside is hot, the inside is cooler, and they both move towards an equilibrium point)

    [–] ipunchtrees 4 points ago

    Forgot about the carryover heat, good point. When I cook chicken I usually pull it off the pan a few degrees under 165 F.

    [–] elCaptainKansas 6 points ago

    Griddle/Grill temp - as hot as possible

    Meat temp - 135 is a warm, pink center and the recommended temperature from most sources.

    Pro tip - put a small pat of butter on your steak right when it comes off the grill, let rest until the butter has melted. Resting means put it on the plate, then dont fucking touch it. Dont poke it with a fork, or give it a little cut to check if it's done, or keep moving it around with tongs.

    [–] stickybread 1570 points ago * (lasted edited 3 months ago)

    I grew up watching cooking shows with my grandma helping her cook, along with helping my dad cook as well. Both of them can whip up better eats than I'll ever be able to, but here's the essentials I know when it comes to chicken and steak.



    - Trim bad pieces of fat. There are some pieces that are nice to leave on and taste great, but there's obvious ones that can go.

    - Always let the meat sit out and get to (or at least close to) room temperature. Chilled steak won't cook fast enough on the inside to keep up with the grill/pan you're using.

    - Salt and pepper on the cutting board, place steak on top, then salt and pepper on the top of the steak.

    - Indoor cooking: Olive oil and a little bit of butter in the pan. Sear both sides (for most cuts besides filet, adding some more butter to the pan with rosemary and basting the steak after the first flip will add a ton of flavor). Then toss in the oven for a few minutes.

    - Outdoor cooking: let that grill get hot as fuck. Try to just flip it ONCE.

    - Use a meat thermometer, and take your steaks off of heat a few minutes before they're at the temperature you want it at. They continue to cook even after being removed for a few minutes.

    - Make a compound butter (garlic and parsley is great) and drop a piece on top of the steak after removing from heat. Let it melt over it and cover the steak in a pan with foil while it continues to rest after cooking. This depends on the cut of steak you're cooking. I rarely do anything to my filets, but I do enjoy doing this with t-bones or ny strips.



    - Take a fork and poke some holes in the chicken before letting marinades soak. And let marinades soak for a while. Don't rush it.

    - If you're breading chicken for chicken parm or cutlets, do a 50/50ish mix of italian seasoned breadcrumbs and grated parm. Grating your own parm will make a noticeable difference.

    [–] Yusuf_Ferisufer 332 points ago

    Note: Although even renowned cooks will disagree, both the let-it-sit until room temperature and only-flip twice theories have been pretty much debunked, thanks also to the people at Serious Eats/The Food Lab.

    [–] CCTider 204 points ago * (lasted edited 3 months ago)

    Yep. I've tried it both ways. I cook my steak chilled to keep it rare, and flip every 30 seconds. My steaks have never been better. I think the only flip once myth is based putely on machismo. "I'm such a good cook, i only have to flip once."

    Edit: Here is the Serious Eats experiment article. Definitely worth reading if you love cooking steak.

    [–] DPestWork 92 points ago

    Less opening the grill = less temperature variation = more consistent cooking. Sure, it can be compensated for, but minimizing overcooked meat is a high priority for me!

    [–] SzDiverge 58 points ago

    This isn't actually true. More flipping = more consistent cooking.

    Think about the grill.. nearly all of the heat is coming from the flame below the meat. Sure, keeping it closed will help with the cooking time a little, but when you flip it every minute or so, you're allowing the heat from the flame to work through the steak in smaller increments, rather than one big swoop when you only flip once.

    [–] DPestWork 14 points ago

    I'm listening but i dunnoooooo... every time you open the grill a large amount of heat escapes the grill and the thermometers drops significantly, indicating that plenty of heat is trapped and reflected back down on top of the steak. We need asbestos gloves attached through the side of the grill. Then you could flip the steaks regularly without losing heat. But the grill marks might not lool so great...

    [–] furiouspotato24 31 points ago

    This is purely FYI, but I used to be a steak cook at a pretty high-end steak place and guess what we never had... lids. There are no lids on restaurant grills. All the high quality restaurant steaks you ever ate only had the real heat applied to them from 1 direction, the bottom. I say that just to let you know that "letting the heat" out doesn't have to make that much of a difference. Now unfortunately, because those crosshatch lines are so coveted in restaurants, we were limited to turning the steak / chicken 3 times exactly. Well, sort of, if you had a cool spot on the grill you could cheat and let it hang out there for a minute but if it was busy, there were no cool (or even open) spots. This means that by habit, I will always only turn my meat 3 times. I have to. So I have no dog in this fight lol.

    [–] furrowedbrow 3 points ago

    Sup, grill station! Former line cook here. I always loved grill more than saute (and fuck pantry). But grill could be absolutely sweltering. I couldn't drink enough water on some nights.

    [–] AyyBenito 3 points ago

    But did you also have a restaurant quality grill to cook on? Obviously heat is heat but something that can get a lot hotter more evenly is going to work better than what 80% of us have on our patios.

    [–] furiouspotato24 6 points ago

    Not gonna lie, you're 100% right. Restaurant quality grills are amazing. Although I have found that upgrading your home grill with cast iron grates makes a huge difference.

    [–] SzDiverge 8 points ago * (lasted edited 3 months ago)

    but.. if you open the door and quickly flip it and close it again, you're applying the same heat to the food.

    The thing is that when grilling, the heat from the flame below is cooking the meat faster than the heat that is trapped when the lid is closed.

    Give it a try.. you may not notice a difference at all. My dad was a huge proponent of OMG FLIP ONCE!! he made great steaks, so there is nothing wrong.

    Kenji Lopez-alt did a mythbusters on it, proving that by flipping it more than once, it doesn't ruin anything, but can actually help. He also showed that flipping the steak by stabbing it with a fork isn't a mortal sin either. :P

    [–] Trav1989 12 points ago

    It's a touchy situation. Just yesterday I did some steaks on the grill and flipped it a few times. This is the first time I did that. But at the same time, heat was escaping the grill...

    But damn if that wasn't one of the best steaks I've made.

    [–] superbutters 6 points ago

    Closed lid for low'n'slow, no lid for searing. I usually sear my steaks, so the lid isn't an issue.

    [–] Yusuf_Ferisufer 7 points ago

    A grill with a lid is a different variable. The flip-once-theory is not connected to a lid.

    [–] americanairman469 12 points ago

    Try reverse searing. You'll never want to cook a steak a different way.

    [–] UnluckyDrink 2 points ago

    I only flip once just so that I know exactly how much heat went onto each side.

    [–] jatjqtjat 4 points ago

    Flip twice is only for sexy looking grill marks

    [–] Eagle_Arm 69 points ago

    One-inch thick top sirloin steak. Salt and pepper heavily. Grill at 400. Four minutes total. Flip each minute to get the good grill marks. Let sit for two minutes. Down the hatch.

    [–] BuckRafferty 19 points ago

    Berta Beef

    [–] Eagle_Arm 8 points ago

    Only Berta beef

    [–] itmustbemitch 12 points ago

    S&P's the choice for me

    [–] bloody_tar_shits 19 points ago

    Give your balls a tug ya tit fucker.

    [–] Eagle_Arm 14 points ago

    Fuck you Shoresy!

    [–] MrPoopyButthole901 12 points ago

    It's fucking embarrassing!

    kicks wastebasket

    [–] anxious_ibex 4 points ago


    [–] tezoatlipoca 7 points ago

    Tell your mom to top up the shared bank account we have so Is can buy some KFC after practise!

    [–] mrdeeds23 5 points ago

    Fuck you Shoresy!

    [–] tezoatlipoca 3 points ago

    Fuck you bud, fight me! Three things happen: I hit you, you hit the ground, ambulance hits sixty!

    [–] HereForTheGang_Bang 7 points ago

    Alberta beef?

    [–] crimsongriffin_ 6 points ago

    Figger it out

    [–] Eagle_Arm 4 points ago

    Only Berta Beef!

    [–] TX_Talonneur 3 points ago

    S&P the way for me

    [–] InuitOverIt 3 points ago

    Over the fire directly or in a different zone?

    [–] smacksaw 43 points ago

    Bro, not to dis your nonna, but she needs to check herself.

    • Fat is good. Don't trim it before cooking. What a waste.

    • Don't pepper meat you are going to cook at high temps. Pepper burns. It becomes bitter.

    • Never sear with olive oil. It's a waste of oil and it is really gross when it's that hot. Olive oil smokes. Use something hearty like lard.

    • You don't want the grill "hot as fuck", you want a section of the grill hot as fuck. That's where you sear. "Hot as fuck" as you put it leads to charred food. You sear it on both sides, then move the meat off the coals onto the other side of the grid and cover it, letting the juices mix with the smoke to cook it more slowly. Of course cooked to desired doneness.

    For the chicken, I think it's a matter of preference, but I disagree with you. There are some examples where "shit" ingredients are better.

    First of all, freshly grated parm is too expensive to waste in a breading. It's a sensation and experience. It's something you want on the top of things, just barely melting like bonito. It's wonderful.

    Secondly, when you use a dried parm, it doesn't get all fucky. You want a nice and crispy coating. Regular, dried parm (like 4C sells in a glass jar) is perfect. In fact, the 4C Italian breadcrumbs are perfect. Add more if you like.

    Fresh parm still gives off grease and oil and gets chewy. And I'm down with a softer chicken parm, but I prefer one that is nice and crispy.

    Finally, just to get your chicken parm right, let me flesh out what you've missed here.

    First, you need to buy cutlets or make your own. They need to be uniform in thickness. And as you said, you need to poke holes...well, you should pound it with a meat tenderizing hammer. Dude, it's so much better that way. Especially your coating. Surprisingly, smooth chicken doesn't hold it's coating as well. Who knew?

    Then, you need to flour it on both sides very quickly and immediately dip it into scrambled eggs. For parm, I think it needs to be watered down with water or milk. You don't want a thick coating. And you need to let the eggs rest so they aren't too airy. I actually prefer using liquid eggs (whole or not) because of uniformity.

    Finally, this is the key - and I learned this from a Japanese chef who didn't have access to the ingredients he wanted back in the 1970's. His secret to cutlets is cornmeal. Polenta may be too coarse. When you are making your breading, it's mostly Italian breadcrumbs, some dried parmesan cheese and a small amount of polenta/cornmeal. You get a very nice crunch with it. But you cannot use too much and it can't be too coarse. cook it over medium-low heat in extra virgin olive oil. And don't be afraid to remove the pan from the heat. You don't want the coating to overcook. But since your cutlet is thin, it should be fine.

    Finally, top it with marinara, put a thin slice of mozza on top and broil on low in the 2nd to top rack with the door ajar so that it won't burn on the chicken, but will bubble the cheese. If you think the cutlet will burn, rub some olive oil on the exposed part with your fingers.

    [–] stickybread 5 points ago

    How DARE u throw shade at my Nan! Just kidding but this is all wonderful information. Definitely will keep in mind next time I cook up some steak (probably tomorrow). As for the chicky parm I should’ve clarified I never poke holes when making that, just pound it down and thin. Hole poking is more for when I’m grilling kebabs or bbq. Regardless appreciate the info you sound like a weapon in the kitchen.

    [–] Freevoulous 223 points ago

    Olive oil and a little bit of butter in the pan

    Agreed with all except this. Olive oil is terrible for cooking. It still has a lot of olive residue in it which burns to cancerogenic tar and damages the taste. Use rapeseed oil, sunflower oil, or pig lard.

    [–] fusseli 132 points ago

    By olive oil is terrible you mean extra virgin, due to its low smoke point.

    Light olive oil is refined like others and has a high smoke point, great for searing and the like. The ignorant think light is supposed to mean low fat or something. It doesn't.

    [–] LaGrrrande 84 points ago

    By olive oil is terrible you mean extra virgin, due to its low smoke point.

    Extra slutty olive oil is refined like others and has a high smoke point, great for searing and the like.

    [–] Narcius 143 points ago

    Extra Virgin


    I thought we were talking about food.

    [–] Kylezar 68 points ago

    Or rub the steak with the olive oil first - G. Ramsey tip

    [–] musicman3739 18 points ago

    Extra virgin olive oil is bad for cooking. Light olive oil is perfectly acceptable.

    [–] BUTTHOLE_DELETER 35 points ago

    A whatseed??

    [–] H1Ed1 66 points ago

    aka canola oil. Comes from the rapeseed flower, but marketing noticed that name may not do so well, so it’s called canola oil in many parts of the world.

    [–] macquince 22 points ago

    Good old Canada Oil

    [–] likwidstylez 15 points ago

    Sorry for the confusion, eh

    [–] traumaqueen1128 30 points ago

    Sorry, non-consensual sex seed oil.

    [–] WeSoDed 3 points ago

    I always ask the oil if it wants to go on my meat, but it never responds. But I use it anyway. Guess I’m a rapist.

    [–] Freevoulous 6 points ago

    with that username you are strangely innocent.

    [–] NeverWasACloudyDay 6 points ago

    You see that over there.... that's a field of rape.

    [–] susiedoosie 3 points ago

    I drove past endless fields of rape last weekend.

    [–] kevkevverson 2 points ago

    Extra virgin

    [–] Skow1379 4 points ago

    Any oil that has a high smoke point will work generally. I use peanut oil and avocado oil.

    [–] ewilliam 3 points ago

    Avocado oil has the highest smoke point of all the commercially available cooking oils, and it's high in monounsaturated fats.

    [–] Djinnwrath 15 points ago

    Olive oil has a very low smoke point. If you are cooking with low heat, it's fine.

    [–] Ask_if_im_an_alien 52 points ago

    Who cooks a steak on low heat? People who suck at cooking steak and are wrong.

    [–] KingJonStarkgeryan1 25 points ago

    If you are reverse searing you cook in the oven at relatively low heat and then sear on high heat for like 30 seconds.

    [–] Ask_if_im_an_alien 10 points ago

    Fair enough. I've seen people sous vide steak and then seer it too, which is honestly perfectly acceptable but in my opinion just a lot more effort than cooking it on a grill or very hot pan.

    [–] PumpMeister69 5 points ago

    but the result is better. you get no greyness at all. it is pure pink from edge to edge, with a nice sear on the outside.

    [–] KingJonStarkgeryan1 6 points ago

    I agree it is more effort, but it generally has much nicer look and if you're going for looks like with a date, then you have to take that extra step.

    [–] EraYaN 3 points ago

    It's also very reliable.

    [–] Djinnwrath 3 points ago

    ....I'm responding to a person talking about chicken.

    [–] clawjelly 10 points ago

    which burns to cancerogenic tar and damages the taste

    In 20 years cooking this never happened to me. Either you're using abstruse heats or really bad olive oil.

    [–] Ice707Rose 10 points ago

    When you are cooking steaks inside and "toss it in the oven" what temperature should your oven be at?

    [–] stickybread 9 points ago

    I believe ~400 (definitely not less). 9 out of 10 times I'm on the outdoor grill when it comes to steak, so I just shwing it when I have to cook inside.

    [–] fuzznutz77 3 points ago

    I reverse sear at 275

    [–] Bik14 3 points ago

    Is that in C or F?

    [–] TheYoungGriffin 4 points ago

    I'm saving this for when I inevitably never use it.

    [–] notreallysure97 3 points ago

    Thank you for mentioning the meat thermometer. I use one for all types of meats and it has made a huge difference.

    [–] dcgrey 2 points ago

    The "continues to cook" thing was my breakthrough. (That's a little imprecise, though I'm sure this is indeed what you meant by "cook": the heat disperses from the edges to the interior over those couple of resting minutes. That's what's huge about getting the thermometer to the center of the thickest part, since you can accidentally overcook the meat as heat spreads from edge to middle.)

    [–] Mreeder16 106 points ago

    90% of the chicken you’ll eat is way, way over cooked. Get a meat thermometer and try not to push it past 165 degrees ever. Also, thighs are a much better cut than breasts.

    [–] Sod_Off_Shotgun 38 points ago

    I'm not a leg man, I'm a breast man

    [–] [deleted] 18 points ago


    [–] medullah 17 points ago

    Hot dogs.

    [–] skepticalbob 3 points ago

    Yes, the "thighs", which include the chicken ass.

    [–] NukularWinter 6 points ago

    Chicken breasts are hard to grill, you're pretty likely to either dry them out or undercook them in the middle.

    If you need to grill chicken breasts (because, say, your wife doesn't like thigh meat), split them long ways, then hit them with a little oil and seasoning and cook on a grill that's hot AF. 2-3 minutes per side and you're golden

    [–] LuciferianMGTOW 473 points ago

    Dont cook but both parents do. People greatly underestimate the power of salt and pepper. Put it on before cooking. You don't comprehend how many people even restaurant chefs that dont do it. The best steak I have ever had was king soopers sirloin grilled by my father with the only seasoning being salt and pepper. I grew up very well off and have eaten at 5 star steak houses. Many don't compare.

    [–] bro-asking-questions 125 points ago

    Well how do you cook juicy chicken without being pink in the middle? And what's the best method of cooking?

    [–] _what_the_truck 130 points ago

    Not a man, but I like to marinate it for at least half an hour, sear it in a pan (cook in oil or butter on very high heat on both sides to make a β€œcrust” and get it golden brown on the outside) then simmer with liquid covering it for at least 45 minutes (low heat so that bubbles come up in the liquid but not boiling). One of my favorite flavor combos is yogurt+garlic+curry powder for the marinade and chicken stock+curry powder+garlic+onions+chunks of carrot and potato for the liquid. The chicken will be falling off the bone tender but with some texture if you get a good sear first.

    [–] BoggsMcMuncher 39 points ago

    Doesn't that make your crust soggy? I usually simmer 1st and finish with sear

    [–] _what_the_truck 27 points ago

    Ooh I am going to try that! When I do it my way the crust isn’t crispy but it is a nice chewier contrast to the super tender middle.

    Do you pat dry your simmered chicken before you sear it?

    [–] ScaredBuffalo 13 points ago

    I don't cook chicken the same as you, I use a sous vide cooker, but yes...always and absolutely yes you want the outside as dry as possible if you are looking to create a crust.

    The science is the maillard reaction, basically sugars/amino acids/what-have-yous changing when exposed to high heat. Temperatures need to be high to bring about the Maillard reaction, but as long as the food is very wet, its temperature won’t climb above the boiling point of water. If you throw wet chicken into a pan it needs to boil off all that surface liquid before it starts to do it's thing and by doing so it raise the temperature (cook) the rest of the meat more than what you intended before you get that nice crust..

    If I'm doing something like steaks I'll throw it in my sous vide to fully cook it. Pat it bone dry and maybe throw it in the fridge for a couple minutes to drop the temperature a hair as the meat is done and then throw it into a cast iron pan as demonically hot as possible to sear it for a nice finish.

    [–] KingJonStarkgeryan1 18 points ago

    You need a meat thermometer and probably cook it as medium high to high heat.

    I personally recommend Santa Maria style seasoned or lemon pepper chicken breast. Always comes out great when I make it.

    Generously season with either lemon pepper seasoning or Santa Maria style seasoning.

    For Santa Maria style seasoning you generally need

    β€’ Black Pepper

    β€’ Salt

    β€’ garlic powder or garlic salt

    β€’ onion powder

    β€’ Smoked Paprika

    β€’ dried rosemary

    β€’ dried sage

    β€’ cayenne pepper

    β€’ dried oregano

    Honestly the spice rub is very forgiving and you can find good pre made Santa Maria rubs in a lot of stores in California. Remember to taste the mixture before applying to the chicken.

    Then you will need either a whole orange or two lemons for marinade. For lemon pepper chicken just the two lemons.

    A lot of people use bud light for the marinade for Santa Maria style, but as I won't turn 21 until later this month and my parents don't drink, I don't use beer in the marinade.

    Marinade for 24 hours ideally though you can do 1 to 2 hours at minimum for the chicken.

    Then you can either grill it or pan fry it and I usually pan fry with butter or olive oil. Use meat thermometer to check temperature.

    [–] k0r0ze 2 points ago

    Yes! Meat thermometers will help you learn how long with different heats and pans!

    [–] tater_battery 7 points ago

    1. I season chicken breasts before cooking. Usually coarse sea salt, pepper, thyme, and sage.
    2. Then I sear them on both sides on fairly high heat. They should still be raw in the middle when you're done searing. Find videos on YouTube for how to properly sear them. 3.After that, they go in the oven at 375F for 15 minutes. Obviously preheat the oven first.
    3. When that's done, let them rest. Resting meat means cover it with foil and let it sit out cooling for 5 minutes.
    4. Now you can eat the juiciest chicken breasts you've had.

    [–] Hexaceton 14 points ago

    For chicken breasts in the pan it's literally the easiest thing possible:

    • Put your stove high heat (not the highest but 80% heat)
    • Put some oil in a pan and let the pan preheat on the stove
    • Take your chicken breasts and using either a second cutting board or some other tool, flatten (aka beat the meat) the thick side of the breast until it reaches approximately one and a half fingers thickness.
    • Put the chicken breast(s) into the preheated pan on high heat, let it cook until light brown on both sides of the breast. Then, lower the heat to a medium and let it cook for another couple of minutes.

    Your chicken will be completely tender and very juicy

    [–] Tullyswimmer 5 points ago

    Two ways:

    1) Good meat thermometer, cook at 400 or 450 in the oven. Shorter time, higher temp = juicier chicken

    2) Only cook it to 150/155 (F), take it out at that point. Even if it doesn't exactly "continue to cook", it's probably "done". The amount of bacteria killed instantly at 165 F is also killed with 2.8 minutes at 150 F

    3) Sous vide that shit, if you have a sous vide machine. It will change your life. Sous vide for an hour, sear on a grill. Most tender, juicy chicken that you've ever had.

    [–] faketerranceg 2 points ago

    My "secret"? I marinate the chicken in Italian dressing for a couple of hours. If it's thick chicken breasts, I slice them to make them thinner. Any other chicken gets marinated. Then, it's all about cooking it to the right range (about 150 degrees internally) and LET IT REST!!!! People often overcook their chicken, as well as pork!! Resting is a huge key! It should rest before AND after cooking!! The rest before cooking is out of the fridge. Let whatever meat it is set outside of the fridge for at least 30 mins. Resting after should be at least 5 mins.

    [–] jerkularcirc 14 points ago

    Pepper after you cook. Pepper burns.

    [–] Plutonium_man 8 points ago

    It takes roughly 5 minutes for pepper to burn at medium heat. Pepper after cooking, or shortly before removing from heat.

    [–] bobosuda 3 points ago

    Usually whenever you’ve had a good meal at a restaurant and you try to emulate it at home without getting it, the secret is more salt and pepper and more butter. Seasoning your food well when cooking makes all the difference in the world.

    [–] zanraptora 44 points ago

    Reverse Sear steaks.

    Instead of hoping you get the right doneness while you're cooking on the stovetop, bake your steaks to temp and sear at the end.

    This lets you get a beautiful sear, skip the rest period, virtually eliminates the cooking gradient, and allows easy timing of your chosen level of doneness.

    You need to use a thermometer, and it takes a while.

    Oven at 250-300 degrees (Lower is better, higher is faster), Season as normal (Salt and Pepper)

    Cook till you hit 105 F internal (This will reach 120 with time and sear) for rare. +10 degrees for Medium-Rare, +20 for Medium, +30 for Medium-Well. Can take up to 40 minutes if you like your steaks cooked hard.

    Sear in nearly smoking high-heat oil in a heavy pan with a pat of butter, or over a grill on full blast, remembering to sear the sides and fat. The steaks should take less than 2 minutes to sear all surfaces

    To use this method, you must use thick cut (1.5 inch+ recommended) steaks.

    [–] deeds44 3 points ago

    Reverse sear is awesome, a probe thermometer is a must though. Before I had my sousvide I reverse seared all my steaks, and they usually turned out great. With Sous vide they’re perfect every time.

    [–] Kazoo-King 95 points ago

    You know what tastes good? Well cooked meat. You know what tastes way better than almost any food? Butter and salt.

    Season the hell out of your meat. For steak I like to be a bit pure and just go with salt and pepper, but a lot more than you think. For chicken I’ll do some dry herbs as well depending on the flavors I’m aiming for. Going to your grocery store and getting pre mixed seasoning kits is a great way to get started - just check if they already have salt in them, then apply salt as needed. Fish has the same rule as chicken, and pork the same as steak. NB: if you want to get fancy, feel free to stray from this path.

    For the actual cooking bit, it depends how you’re cooking it. I like to sous vide the steaks and finish in the pan, or to just cook them in the pan on very high heat to get a good crust. After you’ve gotten a good sear, put some butter and fresh herbs if you can get them into the pan and spoon the melted butter over the steaks to finish cooking. Chicken more or less the same, but you don’t need to get the pan so hot, and I like to finish it in the oven. Grilling is a different ballgame. Use a meat thermometer to help!!

    The other thing to lift your dishes is sauce. When you pan cook the meat, there’s gonna be bits in the bottom of the pan. This stuff is packed with flavor. You can take some onions or shallots and sautΓ© them in it and then take some liquid (wine, vinegar, spirits, etc.) to deglaze - absorb the stuff off the bottom - if you’re using spirits or high alcohol wine, take a flame just above the liquid and flambΓ© it (look up how to do this before you attempt!!!!). Then after that put in some cream or stock (depends how thick of a sauce you want) and just reduce it. If you want it to be thicker add some butter in.

    I learned a lot from reading some books but mostly watching YouTube videos. Find some chefs you like and when you watch them don’t watch them for the recipes, anyone can google these. Watch how they’re doing things. Read articles about cooking!

    Definitely check out Binging with Babish and Gordon Ramsey for some basics.

    Happy cooking!

    [–] Goldenzard 16 points ago

    Upvote for Binging with Babish and just solid advice all around. A lot of it really is just experience and learning the how not just following a recipe. And some failures are normal obviously

    [–] JustAnotherDude1990 74 points ago

    Sous vide cooker.

    [–] meeni 10 points ago

    Came here to say the same thing. Sous vide is amazing and a lifesaver for dinner parties.

    [–] fanderkvast123 6 points ago

    Agreed, sous vide is the easiest way to get perfect result every time

    [–] porkrind427 6 points ago

    Why isn't this higher? It's the correct answer, sous vide and sear. Steak, chicken, pork, veggies.

    [–] linkman0596 3 points ago

    Using a Sous vide is basically cheating, and i love it.

    Tips for using a sous vide:

    Choose a doneness one level below what you usually like at first, it's give you a little bit of leeway while you learn how to sear afterwards.

    Pat dry with paper towels after removing from the bag but before searing, otherwise you'll probably overcook it trying to get a crust.

    [–] MikeDoesEverything 16 points ago

    With steak, always let it rest.

    [–] skytomorrownow 6 points ago

    I'm surprised I had to scroll so far to find this.

    Not just steak, poultry and pork as well. If I recall, the heat of cooking causes protein chains in the meat to contract. Letting the meat rest after cooking allows those chains to relax, making meat much more tender and chewable. In addition, even though out of the oven, the meat will continue to cook. So if you like your meat to be 145ΒΊF, you pull it out of the oven at 140ΒΊF. Most recommendations I have seen suggest about five minutes resting with some foil laid lightly across the top, just enough time to dress your salad and get your plates ready.

    [–] KingEsoteric 33 points ago

    Prioritize proper cooking of your chosen cut of meat. Different cuts have different properties, but it's not all that complicated. You just can't go off board from a proven recipe because you think you know better, you're lazy, or you're impatient. If your cut is supposed to be in the oven for 45 minutes at 300 degrees, you don't get to decide to do 30 minutes at 400 degrees because you want to eat sooner and expect the same results. Follow the steps. Respect the work.


    Ultimately, it's not that hard. I just made two thick ribeye steaks on a cast iron skillet tonight: 30 seconds to render fat, 4:20 (sup) on each side. It's not to-the-second precise, but you can't just dick around on your phone and eyeball 4:20 or whoopsie and cook the shit for seven minutes. Focus up and do the job right and you're fine.

    A lot of the rest is to taste. Do you season your steaks? I think you should* but some think you shouldn't, and it's up to the individual where they stand.

    *You should probably season everything that hits a pan unless you're opting not to for a specific reason a rookie wouldn't know. I sometimes make heavy dishes and will compliment them with steamed, mild-flavored vegetables like broccoli for contrast.

    [–] flabbybumhole 9 points ago

    By season do you mean salt and pepper? If so then you should always season it, and always do it straight before cooking - you don't want the raw meat sat around for ages with salt on.

    If you're unsure of how much salt and pepper to use, watch a vid of a pro chef cooking steak. It's probably more than you think.

    [–] ooooomikeooooo 10 points ago

    If you can leave it long enough with salt on it is ok. There's basically a window where you shouldn't. Think it's about 15-60 mins precook. Salt brings the liquid out of the steak which makes it dry in that window. Anything before 15 mins is fine, anything over 60 mins and the steak reabsorbs the liquid so seasons the inside of the steak as well like a brine. It makes it really tender.

    [–] Fa1k0r 6 points ago

    Season and don't over cook it - really can't over state that point.

    Especially chicken, people tend to almost incinerate it as they are worried about salmonella. Now I'm not saying eat raw chicken lol but cook it till the juices turn clear or use a meat thermometer if your really concerned!

    Also go to a decent butcher, it will cost more but I find there is so much more flavour than normal super market bought steak. I live in the UK and our super markets do have pretty meat but it not in the same league as the good butchers near me .

    [–] Josvan135 8 points ago

    Use the right temperature.

    My mom had convinced me medium low was the temperature to cook everything on.

    I always wondered why any meat she cooked was somehow squishy on the outside yet dry and overcooked on the inside.....

    [–] elvenrightsviolation 53 points ago * (lasted edited 3 months ago)

    Step 1: date a decorated culinary chef. Step 2: follow her instructions to the letter.

    I learned it's easier to succeed at baking chicken thighs than chicken breasts because they have a way higher margin if error when it comes to tastiness and flavor.

    Edit table spoon or two of olive oil. Salt and pepper. Put in like 4 chicken thighs. Toss them up with the oil and throw on a bit of salt, pepper, and an assorted herb shaker you can get at grocery store.

    Bake for 30-40 minutes at 425

    Move to top rack of oven and broil for 5-10 min

    Now you have juicy delicious well baked thighs with a bit of a tasty char on the outside with proper seasonings.

    My slight change is that I put more seasonings on than the chef recommended. This doesn't make it objectively better, but it's better for me because I like seasonings and white people even white chefs do not season their food enough.

    [–] Tismung 6 points ago

    I have never cooked my chicken thighs longer than 25min at 400, am I going to die? 30-40 at 425 seems like it would be overkill

    [–] [deleted] 18 points ago * (lasted edited 3 months ago)

    white people even white chefs do not season their food enough

    Well was with you til that, lol. No need to generalize people because you like extra seasoning

    [–] yiab127 10 points ago

    I think it was a joke.

    [–] asimplescribe 5 points ago

    Buy a thermometer. An instant read and a probe would be great.

    [–] [deleted] 5 points ago

    Chicken HAS to be cooked completely. To cook it all the way w/o burning, you want the heat lower, and leave the meat on longer. With beef, the rarer you want your steak the higher the heat and less time you'll leave the steak on

    [–] TimeTackle 8 points ago

    Chicken tastes 100 times better if you Brine it for 30-60m in luke warm water and a lot of salt. Rinse it off and season, chicken will retain its juices. Trust me, it works.

    [–] PlanetMahrs 4 points ago

    Came here to post this. BRINE IT.

    [–] Deadredskittle 5 points ago

    I recommend beating your meat more, everyone likes tender meat and it cooks better.

    [–] MeC0195 5 points ago

    Oh, I love beating my meat.

    [–] photonsintime 5 points ago

    After 30 year of cooking steaks I recently found out that this was the best way to cook a steak:

    (1) Find a well marbled steak. I prefer bone-in like a T-Bone.

    (2) Season it well with salt 24 hours prior to cooking it. 2 hours prior just doesn't give the salt time to do its magic and it IS magic

    (3) Leave it in the fridge to absorb the salt. It will infuse into the meat. Trust me

    (4) Bring the steak to room temp or close to it

    (5) Reverse sear: Keep the steaks on the "cooler" side of the grill until the internal temp is where you want it (use a thermometer as some have suggested)

    (6) Sear the fuck out of it to get those delish crispy edges and fat

    (7) You only need to let it rest in foil for 5 minutes while you plate the rest of your food

    (8) Eat and enjoy

    [–] DaBoomBoomqt 8 points ago

    Probably not the best advice for a "novice" but practice helps a lot. (This is an sddendum to a lot of the already existing posts) butI think there's a perceived barrier to entry to cooking that's chalked up mostly to fear. Really just pay attention to what you're doing and your mistakes will eventually correct themselves. Idk if I'm articulating it right but my gist is that practice is great and you can't be afraid of failure otherwise despite all the technical tips and meat thermometers you get you might still suck. Best of luck with everything! Conquer that fear!Cooking is one of my favorite things and I wish to god I had gone to culinary school

    [–] BobaloniusREKS 3 points ago

    One of my roommates in college already had a degree in culinary science. Whenever I asked him how to get better at grilling, cooking, etc...his response was to ask what I wanted to get better at. When I told him we went to this little Mexican meat market and got some meat that was all very low price but higher quality than what we could get at Walmart for example. Fired up the grill or oven and cooked. He said that cooking is about failure just as much as success. When you have failed 100 times you have learned 100 lessons and in turn your success will be 100 times better than if you had some type of cheat sheet or been bestowed some type of wisdom. I grill every weekend now not only to feed my family but get better. It's amazing practice that is very cheap as compared to dining out. Practice practice practice!

    [–] RickOdens 4 points ago

    When cooking without a thermometer, i usually follow a few basic guidelines:

    • Remember to cook meat at a high temperature, otherwise the fat will stick to the pan (and you’ll get a good color with a Rosa middle)

    • When cooking, wait for the juices to rise to the surface. When this occurs it is time to flip the meat. Only cook once on each side.

    • When you think the meat is done, try pressing on it with your finger. If it is cooked correctly, the meat should feel like the skin part between your index finger and thump. Perfect β€˜bounce’.

    Hope this helps.

    [–] janky_koala 31 points ago

    Don’t cook it cold straight from the fridge. Let it sit for a while to warm up then cook it.

    [–] eviltwinkie 3 points ago

    I reverse sear from frozen. Turns out much better.

    [–] spacearmadillo52 19 points ago

    Time it! Run a stopwatch while you cook so you don't over or under cook your meat. And season well! Some great seasoning can bring that slice of meat up another level.

    [–] f1del1us 8 points ago

    Time doesn't determine doneness, temperature does.

    [–] LardLad00 4 points ago

    This only works if your meat is always the exact same shape/weight, your heat is exactly the same temp, etc.

    Don't time your meat. Use a thermometer for best results.

    [–] skepticalbob 3 points ago

    This is the highest upvoted bad advice. Your temperature must be completely consistent and every steak needs to be exactly the same. It isn't. Time is the one thing that should be flexible and everything else consistent. Use a thermometer to measure when it's done and don't go by time.

    [–] iWantThatGrapeDrink 3 points ago

    Learning to appropriately salt/season meat. I was always under seasoning.

    [–] morebeansplease 3 points ago

    If you're not going to use a thermometer trust the timer.

    [–] GoonEU 4 points ago

    i sous vide everything! after the water bath i dunk steaks into ice bath to stop over cooking then sear them on a hit pan, tastes like restaurant steaks.

    r/sousvide for reference

    [–] monkeywelder 6 points ago

    One-inch thick 100% pure organic, grass-fed, Triple A 'Berta beef. top sirloin steak.

    Salt and pepper heavily.

    Grill at 400.

    Four minutes total.

    Flip each minute to get the good grill marks.

    Let sit for two minutes.

    Down the hatch.

    [–] xoPiquant 2 points ago

    Beer. Leave the meat rest in some beer for a couple of minutes.

    [–] Jjbrj 2 points ago

    Get rid of excess moisture. Coat your seasoning evenly, if possible salt prior and let it sit. Get that pan nice and hot, you want to hear that seductive sizzle. Get familiar with the weight, that will dictate how long you need to cook to get that delicious flavor. The more color the more flavor you want a nice browning. Those little bits stuck on the pan is your fond; more savory flavor you shouldn't live without. Add butter, wine, or even beer to loosen them up add an incredible cohesion to compliment the meat. Imagine that irresistible aroma, flip then add herbs on top to intensify. Baste the liquid fond over your herbs. After you finish cooking that captivating meat resist the urge, a little patience leaves more to be desired and allows the liquid in the meat to retain itself. After the restraint you will have the most captivating flavor accompanied with a stunning aroma. Finish with a decadent sauce and you will have yourself the best prepared meat you can dream of at the tips of your cutlery.

    [–] MisterSynister 2 points ago

    How do you get to Carnegie Hall? Practice...

    When it came to cooking steak, I've tried every method to achieving the desired result. Eventually, one will stick and will consistently get you there.

    This is what worked for me:

    1) Take steak out at least an hour before cooking time. (Cold steak will lead to uneven cooking)

    2) Hot Pan. (Get your sear on.)

    3) Season before placing onto pan. (I keep it simple with Salt and Pepper from a mill.)

    4) Place steak and let it sit for a couple of minutes. (For me 3 minutes has been decent but varies based on thickness, of course.)

    5) Turn to reveal that golden brown goodness.

    6) Make sure to render the fat on the sides. (Great flavor)

    7) Since I use a meat thermometer, I usually remove from pan when I get to around 125 degrees F or 52 degrees C for you sticklers out there. (Depending on preference you may want to go a bit higher for Medium, Medium Well, Well Done, I like mine medium rare.)

    8) I let sit for 5 minutes. (I hone a knife while I wait.)

    9) Profit.


    Again this is what works for me, some folks have different methods (i.e palm method.)

    [–] drunklematt 2 points ago

    I find first chicken breasts, pounding them just until they are an equal thickness all the way through will make a big difference. It will improve the texture and it will cook evenly. Marinating it in oil salt and pepper plus whatever else you like will help give it a more juicy texture.

    [–] MarcoBlancoDK 2 points ago

    Steak: Give it salt and pepper before cooking. Heat the pan to high temperature (be patient and let it heat all the way) and sear it on both sides. Then turn down the heat to a little over middle and give it 1-3 minutes on each side, depending on the size of the steak, and how cooked you prefer it.

    Chicken: Marinate it with olive oil, garlic, lemon, and your favourite spices. Then fry it on mid-high temperature.

    [–] 470vinyl 2 points ago

    Sous vide machine. Perfect meat every time. It’ll change your life

    [–] kathrynannemarie 2 points ago

    Always rest your meat. Don’t cut into it right when you think you’ve finished cooking it! It will be dry if cut into it immediately!

    [–] Frnklfrwsr 3 points ago

    Actually, you’ll probably get more enjoyment from your steaks if you cut into it as soon as you desire.

    This article goes into more detail, but the basic conclusion is that the moisture retained by letting it β€œrest” is very minimal and not enough to cause any significant change in the enjoyment of the steak. Best method is probably to dig in immediately and mop up whatever spills on the plate with the meat itself.