how to cook steak?

Question

o.k. i have 2 center cut beef steaks,(with the bone)and i want to know whats the best way to season them,cook them,and for how long? im no chef,but i can cook.
my husband has been away on business,and will be home 2morrow nite,and i want to cook him a nice romantic dinner. whats a good side to make with it,also whats a good wine that brings out the flavor of the steak?....
ANY SUGGESTIONS????

AND THANK YOU IN ADVANCE.

Answer 1

First of all, make sure that you sprinkle some meat tenderizer (this comes seasoned or non-seasoned). McCormick makes some really good "GrillMates" seasonings, I especially recommend the "Kansas City" Steak seasoning, but don't overdo it. Pound the steak down with a tenderizer if you have one, and if you don't, beat on it with something that's easy to clean afterward. Then throw them on the grill for about 20 minutes (depending on your preference (well done, medium etc.) That's the absolute best way to get good flavor in your steak. If you don't have a grill, try using the broiler pan in the regular oven and use high heat for a short time(450+).

For a side, I'd go with mashed redskin potatoes. These are easy because you leave the skins right on. Mash gently with butter, garlic, milk and a little sour cream.

Steaks are best with red wines. If you want to have a sweet dessert wine, go with a cherry (Michigan cherry wines are the best), these are very afordable and great with everything! If you prefer a more dry wine then I'd suggest a cabernet sauvignon, but if you go this route you should pick one that is at least $11.00 a bottle...if you skimp on dry wines, you will regret it.

Good luck! Just writing this makes me hungry!!

Answer 2

Choose top-quality meat, season it boldly, and use a carefully tended red-hot fire.


Ingredients:
top-quality steaks trimmed for the grill, between 1 and 1 1/2 inches thick
kosher salt
fresh cracked black pepper




Steps:
1. Start with the highest-quality steaks you can find.

2. For best results, make sure the steaks are no thicker than 1 1/2 inches. Steaks that are best for grilling have thin streaks of fat running through them. This soft internal fat partially melts during cooking and keeps the steak from drying out.

3. Start a hot grill fire. If using a gas grill, turn the gas as hot as it will go. If using charcoal, let the charcoal heat up until it is coated with ash, then spread it out so you have an evenly hot bed of coals.

4. Season the steaks on both sides with kosher (uniodized) salt and fresh cracked black pepper. Let the seasoned raw steaks rest for a few minutes.

5. Place the steaks on the hot grill. The grill should be hot enough for you to hear a sizzle when the steaks touch the grill grate.

6. Cook for 3 to 5 minutes per side. To create attractive cross-hatched grill marks, give the steaks a quarter-turn halfway through cooking on each side.

7. For best results, move the steaks to other parts of the grill if flame-ups occur.

8. See Tips for testing for doneness. When done, allow the steaks to rest for a few minutes before cutting them. This helps them retain those great juices.

Testing for doneness will take some practice. For beginners, there's nothing wrong with using a small knife to make a little cut in the steak to peek inside. You can also use an instant-read food thermometer. Insert the thermometer sideways into the deepest part of the steak. Rare beef is about 115 to 120 degrees F, medium rare is 125 degrees F, and medium is 135 to 140 degrees F. These temperatures are lower than they would be for larger roasts because the effect of residual heat is greater.

Accomplished cooks test for doneness using a simple finger test. They press down on the meat during cooking to gauge how deeply the heat has penetrated. This is less complicated than it sounds. The meat will feel more firm as it cooks. You can begin to learn this by squeezing the meat when raw, and pressing it often during cooking.


Now the wine that brings the flavor of the steak, try my favorite: Arbor Mist. I love the fruity taste of the drink, and you can barely the alchohol. Hope you and your husband have a nice dinner and night!

Answer 3

The best way to fix a steak is with a little seasoning salt and broil it in the oven BUT do not put the broiling pan as high in the oven as they normally say. I always put it at least one notch and sometimes even two notches lower than called for. I find if you broil it slowly it comes out better. You will have to watch it closely but the end results are worth it.
As for sides, I would suggest a nice simple tossed salad, baked potatoes (seeing you are going to have the oven going already. Remember to back them first before you broil the steaks), and what ever kind of vegetable he likes.
As to the wine, I have no idea. I don't drink because of health problems and so know nothing about alcohol.

Answer 4

Cook your steaks on a very hot grill. Place the steaks on the grill at an angle and close lid. Allow to cook for 4 minutes then rotate steak 45 degrees (will make nice grill marks on meat). Flip steaks after 3 minutes and grill for another 4-5 minutes. Depending on the thickness of the steaks (average 1 inch) this should cook them to medium rare. Good sides to serve with steaks..... grilled or steamed asparagus, rosemary and garlic roasted redskin potatoes with parsley, spring greens salad with dried cranberries, goat cheese and raspberry vinegarette. Choose a deep red wine for this meal -- an Australian Merlot would be a good choice. Serve a light, fruity sorbet for dessert. Enjoy!!

Answer 5

My girl marinates meat in Kikkoman teriyaki sauce and thinly sliced garlic. She usually uses 5 lb tri tip and chucks it in the oven about an hour and 15 minutes, it's really, really good. If you're having a romantic dinner, you might not wanna smell like garlic tho, so you can throw some pineapple in there instead. That woud be good with some King's Hawaiian bread and some salad and steamed veggies. People generally have red wines with beef, but with a meal like this a tropical drink like a mai tai would be nice.

Answer 6

I like to add a little garlic salt, some pepper, a pinch of parsley and then I cook then until they are medium well(I little bit pink in the center)

You should let them sit for 15 minutes before cutting them to keep the juices in.


A great steak seasoning you can buy would be "montreal steak seasoning" made by McCormick. I recomend you try it sometime. It has alot of pepper in it though so some people won't like it.

Have fun!

Answer 7

I continually broil steaks. MMMM! They continually finally end up solid. I purely season them how i choose, positioned the oven on broil, whilst it particularly is warm throw it in the oven (with the shelf someplace in the middle) and enable it take a seat in there for about 7 min in step with how thick the steak is. Then I take it out and turn it over and positioned it back in for yet another 7 min. I cut back the biggest piece in 0.5 to ascertain it particularly is cooked via adequate and that's it :) Oh and in case you have an easily broiling pan it is going to artwork proper, yet I frequently circumstances purely use a trouble-free old cookie sheet. My mom had a broiling pan, it particularly is a popular pan on the backside however the properly suited piece sits in the pan with the properly suited/meat approximately 2 inches above the pan, it has holes or slits in it so the grease drips via and maintains to be faraway from the beef. Works o.k..

Answer 8

I like to marinade them in Italian dressing overnight or at least for three to four hours.I season them well and put them in a plastic container with a lid.Then when I am ready to broil them I
preheat the broiler and brush melted butter on the steaks.Be sure to cover the broiler with aluminum foil first.Depending on how you like your steak as to how long to broil.
On the side I prepare sauteed mushrooms,onions and onion gravy also I like A1 Spicy sauce or tabasco.

Answer 9

Season with a sprinkle of garlic, then throw them on a charcoal grill for about 20 minutes. Serve with tossed salad, baked potato, and fresh crusty bread. Don't know about wines--sorry.

Answer 10

The best way is on a grill but short of that - rub some fresh crushed garlic and olive oil on it then pan fry on just below high til it sears then turn over sear then turn down heat to above med until rare, medium rare, medium or killed(well) - your choice.