Because you've only ever gotten a steak from a shitty chain restaurant?

My wife and I spent around 10 years looking for the best place to get a steak in Houston. We tried everywhere and the best steak we ever found was from a guy grilling them on the deck of a bar we used to go to. I asked him his secret. He told me it wasn’t a secret and that it was all in the quality of the meat. He used to be the meat picker for Taste of Texas back in the day and had tons of experience. As far as seasonings he only put teriyaki sauce on the steak while he was searing the first side followed by a quick shake of regular old Cajun seasoning. It was for real one of the best steaks I ever had. Good meat will taste great even if salt and pepper are your only seasonings. Learn to identify a good quality cut of meat.

I recently taught myself to cook steaks in a cast iron skillet and now I will never go back to grilling steaks for as long as I live.

Ok but we need to have some real talk here….

Dude, why fork and spoon?! That’s more dish cleaning afterwards! lol 😝

A real dull man would've air fried it 😒

Hell yeah, brother!

cause you cooked it. I swear every time I cook after going back and fourth between ordering out of laziness or cooking, I'm always happier that I cooked something. Yeah the craving may remain but that dies in the moment when my eyes widen and I got I made this!!!! What the fuck!!!!

Also what I've learned in my adult years, get a meat thermometer. Yeah you can know how to cook but if you use one, you can seer the turn down the heat and not have to worry as much. Shit like that. Ngl, salmon got better because of it and it's it's great to be lazy and slap a marinated salmon in the air fryer and hear the meat thermometer go off and know it's fully cooked.

And if you're a pothead, it makes life easier.

First of all, that looks awesome. I wouldn't have thought to use bulgogi marinade but I'd like to try it now. We've got a Korean joint in town and the only reason I don't get bulgogi beef every single time is the black magic they accomplish with spicy pork. Seriously. We need to go back soon.

Secondly, to be dull: there are infinity ways to do steak correctly. Aside from a few axiomatic things like "use heat" and "there should probably salt involved somewhere", the rest is up for grabs.

Cook over open flame. Cook over an open flame but put the steak in little tower. Cook indirect and then sear. Sear, and then cook indirect. Use a cast iron. Use a grill. Use a cast-iron grill. Marinate. Don't marinate. Hit it with a knobbly hammer. Under no circumstances hit with a knobbly hammer. Use a thermometer. Use the pads of your hand as a reference for doneness. Use a timer. Use wood for smoke. Use gas because you don't want to taste the smoke at all...

You end up with broadly the same thing: the steak you want to eat. Unless you set the grill on fire and turn it into a meat football or leave it on so long it turns into a shoe, you've succeeded. Enjoy your meal and take pride in the fact that you spent almost as much on meat for the family as you'd spend for one person at a steakhouse.

Bon appetit. It probably saved you a good $20, too.

That sounds delicious and looks great. Congrats!

Get a meat thermometer, they eliminate all the possible guesswork of doneness

Bulgogi is pretty high in sugar and sugar helps to break down the proteins in the meat.

Whaaat, you can do that to whole steaks? I always half froze them and then cut them into thin slices because they were short before expiration.

How long did you marinate? And how did you cook it and avoided the sugar in the marinade burning the meat?

I have that same fillet knife and it is also just a regular knife in my kitchen as well.

Congratulations on the steak! It can be daunting if you have never cooked one before.

While I am not one to tell another man what he should do with his own meat, I can say that a marinade is usually not my first option for getting the steak tender.

First off, it starts with the best marbled steak you can afford. There are plenty of "choice" cuts out there that fit the bill and you don't need to pay top dollar. The extra fats are a good start for the next step.

Reverse sear. Oven bake the steaks at a low temperature for as long as possible. Since most ovens only will go down to 200°F or so, that is what we'll work with. (Ideally you want lower, but 200 is fine.) The longer you can cook a steak, the better: The extra time at low heat will break down connective tissues really well, even with steaks that you think might end up tough. (Sous vide is an option and you can keep a steak at the proper temp for so long it turns into mush if you wanted.)

After the steak is up to temp, throw that bitch on a smoking hot cast iron pan for just long enough to develop a crust. You should be good after that.

Again, you do you. I prefer no marinades as I just like a steak that is well cooked instead of hiding it behind sauces and such. My main point is that you have options for getting a steak tender, chemical or otherwise. (Salt and pepper should enhance the steak, not hide its flavor.)

A quality steak just needs kosher salt and pepper. Finish off with butter.

Nooooooo

Those potatoes look steamed and sad, and bulgogi beef should be sliced thin. Also throw away your non stick pans, they are garbage and probably toxic.

3/10 would still eat