Cook beef steak - How to avoid burning.

[vannguyen57]

Hello,
I used to cook the beef steak by pot , around 1 inch thickness.
I always get burning from recipes on steak surfaces.
Without recipes is ok, but it's not delicious.
Thanks

 

[SmokinVOLfan]

Are you saying you cook 1 inch thick steaks in a pot? And the pot burns the steaks?

 

[vannguyen57]

Are you saying you cook 1 inch thick steaks in a pot? And the pot burns the steaks?

Yes,
The recipes get burn ( black color)
I mean the steak seasoning get burn. I am using "Montreal steak seasoning"

 

[chef jimmyj]

Turn down your Heat and/or flip the steak more frequently. I turn Plain, Towel Dried, Pan Seared Steaks every 30 second until the Interior Temp (IT) is where I want it, 125°F (51°C) for Med/Rare. I also add Montreal Steak Seasoning at or near the end. The plain steak makes better contact and cooks to an even brown crust and the seasoning is not in long enough to burn...JJ

 

[Omnivore]

Chef Jimmy's advice is spot on. You could also try searing both sides of the steak in the pan for some nice color and then transfer the steak to a hot oven to finish cooking.

 

[rc4u]

i rarely pan cook steaks but when i do i never forget the splash of oil. with hot pan n nice when turned can go longer than 30 seconds. now fatty steaks do take time for rendering n do like above, but we usually are eating thick first cut sirloin, very lean. oh i do think seasoning should be on long enough before cooking to be wet. i usually turn in plate after 10 minutes then both sides are wet.

 

[jcam222]

I rarely cook mine in pans. When I do it’s cast iron Gordon Ramsey style in butter and herbs.

 

[vannguyen57]

Thanks all ,
Seasoning added at near end may solve the issue.

 

[tallbm]

Thanks all ,
Seasoning added at near end may solve the issue.

Hi and welcome!

Rubbing the steak all over with vegetable oil or olive oil and then seasoning the steak should also help.
The oil helps keep food from burning. The seasoning will absorb the oil and the oil will help keep the seasoning and the steak from burning so quickly.
Flip the steak as well before burning starts and I think this should help as well :)

 

[chef jimmyj]

The biggest problem with Pan Seared Steak and Montreal Steak Seasoning, is the Coarse Spices. They hold the Steak off the pan. The result is the Steak Steams instead of Browning. Oil, as Tallbm pointed out, can help, but watch your heat. Spices can still burn...JJ

 

[pc farmer]

CI pan fried steaks. Lots of lard in the pan. Flip and add more lard, swoosh the pan around. And flip a few times.