I got this on sale for $7. about how long do I cook it on one

You flip every minute until your desired temp. Flipping often is desired.

flip it constantly till its done cooking to keep the same heat on both sides.

>>9075201

agreed.

"but mah crust"

get your pan hot enough and you'll still get a crust. if you dont flip at least every minute it won't cook evenly.

>>9075208
>"but mah crust"

>>9075208
WHOAAAA what the hell are you talking about with this pan nonsense?

Op do your self a favor and use a grill.

>>9075247
I don't want to go outside

>>9075201
how do I know when it's the right temperature though? should I poke it every time I flip it? when should I put the butter on it?

>>9075247
>>9075224
>>9075208
>>9075207
>>9075201
>>9075194
i had one about an inch and a quarter thick early today, salt and pepper, oil in the pan. stainless steel on high heat, oil started to smoke. dropped the steak in, smoke went everywhere, mom started yelling, let it sear until bottom had a nice crust, then flipped it over and waited til the next side had a nice crust. took it off the heat and set it on a plate.

>>9075257
Did you give your mom some?

>>9075254
For thin steaks like you have? I put it on a cooling rack in the freezer for about 30 minutes before cooking, this keeps the center cool and allows me to sear the outside longer (mah crust!) I'd start checking after about minutes cooking. It's hard to temp a thin steak with a probe (and I'm someone with a thermapen)

>>9075257
I hope you apologized to your mom anon

>>9075194
dont listen to the retards in this thread, flip it once, 120 seconds on each side on high heat and cook the sides a bit too

>>9075207

I thread some magnets on a string and wrap it around my steak before cooking it on my magnetic frying pan. It spins and flips around until cooked to perfection

>>9075291
>don't listen to the food scientist like Kenji and the authors of Modern cuisine.

But hey OP, listen this random anon!

>>9075263
no, but my soon to be exwife was here, she likes it rare, todays steak was blue rare, nice char and cool raw on the inside, she said it was the best steak she ever had.

>>9075291
this, no one thinks to stand their steak on it's side and to melt the fat cap.

>>9075194
I prefer a fast high heat sear then oven if doing it indoors, high heat sear then to a cooler grill spot if outdoors.

>>9075293
Genius

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I think I might have overcooked it. I did a minute on both sides and then when I flipped it again and checked with my temperature probe the sirloin side was already at 140F.

>>9075247
Pan is best for good steaks. Grilling makes you lose the rendered fat, so it's better for lean cuts.

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strip side os ok I guess, although I was worried about overcooking it so I didn't get to sear the fat side.