Whats the best way to cook a good steak on an all electric stove?

Question

Im not a cook and when I try to cook a steak on my electric stove it turns out tuff and tasteless

Answer 1

easy as pie.....

on top- highest burner/coil-

good piece of meat... new york strip, ribeye if you like a lot of fat, t bone, portehouse..... choice grade or better ( select, choice, prime), or angus which is naturally graded choice -
1-1/8" to 1-1/4" thick

well seasoned- solid cast iron skillet large enough for your piece of meat-

kosher (flake) salt and fresh ground pepper-

tablespoon(s) real butter,
touch of soy sauce (1/8th teaspoon?)
touch of good quality balsamic vinegar if you have it
couple of cloves of garic crushed/flattened with the back of your chef's knife-

ok?....

pat your steak dry with a paper towel(s)

salt and pepper your steak -- remember fresh pepper, flake salt- push into the meat with the back of a spoon

heat skillet to the melting point - really - your gonna have a lot of smoke inside so turn your exhaust vent on high skillet must be HOT-

remember your skillet needs to be well seasoned .. if it is not lightly rub the skillet with canola oil and the rub it dry again. a light coating will be absorbed


now - put your steak in the skillet and reduce heat to medium high and cook on each side for approx. 4 to 6 minutes per side. remember 1 1/4 thick ... if less your cooking time per side is less. do not turn until time is up... steak will release from pan when it is ready , too soon and the meat will stick to the pan

while you are cooking the steak and in between turns, take the butter and the garlic and the soy and cook in mirowave 45 secs to a min and a half , then stir in balsamic

after 10 or so mins.,when internal steak temp reaches 134* ( for med. rare) turn once more , turn down heat and pour the butter mixture over the steak and then turn again to coat both sides. platter the beast.

wait for 5 mins. to let the juices settle and then dig in.

sounds like a lot of work, a lot of steps, but everything flows and this is the best way to "grill" a steak inside. my ope!

Answer 2

Okay. I have an electric stove myself. What did you marinate it in first of all that does belive it or not make a difference in how it cooks if its something sweet its going to carmelize and get darker. so look at what you marinate in first. I just put a couple pats of butter on our steak and some garlic and cook them slow not fast.. and about med heat untill I feel the inside is the way I want it then I turn up the fire to give the outside a darker look. sometimes but they always turn out great. D

Answer 3

Best way: Use the stove to make the mashed potatoes and throw the steak on the grill outside.
If you have to cook the steak on the stovetop, use a heavy pan and cook it slowly over low heat. Don't overcook it since this will make it tough.
To broil the steak in the oven place it under the broiler and flip it over once halfway through cooking.
Always start with a good cut of marbled meat for the tenderest steak, some cuts are naturally tough, for these use a marinade before cooking or use meat tenderizer and beat with a meat mallet before cooking.
The number 1 key to more tender steaks though is to not overcook them! Good luck and Bon Apetit!

Answer 4

This is because you over cook it..steak depending on the type of steak has fat in it..The leaner the piece of meat (no fat) then be careful how long and hot you cook it..I use a non-stick skillet and set on medium heat..use butter (best) or margarine..a small pat of butter..get hot..sear steak for about 2 minutes on each side to brown..watch the steak so it doesn't burn..flip back and forth until it is how you like it..use your finger to press in the middle of the steak..if it feels like pressing your cheek then it is rare..make a fist and press above your thumb its medium rare..press on your forehead..its done..use this as a guide when checking your meat..don't cut the meat and let the juices out and let it rest for a couple of minutes to keep the juices back in the steak..

Answer 5

after u marinate the steak to ur taste,bring a shallow pan with an oil drop, heated enough for 5 minutes,then drop your steak on the first side for less than a minute ,same for the other side ,this is to seal it to keep its juice in,you turned up and down till the cooked stage u like .

Answer 6

Unless you eat steak everyday.....buy a qood quality beef....don't be afraid to talk to you butcher....ask for Choice or if they have it.....Prime Beef....
The problem is propably not the stove....buy a filet or a ribeye....they will stay tender enough for the non kitchen savvy...
Also if you eat your beef well done it will be less tender than eating it medium rare....or with some color.....
Turn your oven on as high as it will go.....let it pre heat..
put a little olive oil....a lot of good salt....coarse black pepper....roast it for 11 minutes...flip it half way in between.....pull the beef out.....let it sit on your cutting board for 2 minutes....this will let the juices redistribute....if you cut it right away all of the juices will leak out and your steak will lose its tenderness...

Answer 7

depending on how you like it raw-well
shake pepper/salt or even a steak rub; marinate for 1/2 hour ... spray the pan & heat the pan; put the steak in and cover
should be juicy!

Answer 8

cook it slow and w/a small amount of liquid...I do it all the time and the steaks turn out great

Answer 9

Fry it slowly in a little butter and add a few drops of worchestershire sauce as you cook. Happy Eating!