How do i cook the best steak and how do i season or sauce it?

Answer 1

Dude!!

Your going to freakin love this!!
First off...you have not ever had a steak unless you have had a Mesquite grilled steak.

This is how steak is done. . .Proper.
Get you a nice, marbled Ribeye from an Angus.
Don't know what that is...ask a meat cutter; the fellow behind the meat counter.
Make sure it is at least three quartes of an in inch thick.
Get you some coarse ground spices to "rub in".
McCormick makes a blend that is awsome.
"Spicy Montreal Steak"
Part of their "GrillMates" linie of seasonings.
If you like, pick up some type of steak sauce also.
But this combo really doesn't need anything except a grill with a Mesqite wood fire.(Hoping you have a proper grill too..)
Take the steak and sprinkle some of this coarse ground combo over it and rub in..CAREFUL...it does have a small bite that increases with quantity!
While that seasonong is permeating its essence to the Ribeye, time to get the grill started.
Several ways to go here. Just remember you want a nice hot bed of coals to grill over slowly. Most will say "NO NO!"...you want flames lickinig at your beef...
This would be correct for a PRO at this....so go the safe way...a bed of coals to give you time to watch how your "cut" will develop...as well as let that smoke impart its own seasoning to your meat.
Generally speaking you want to end up with a single layer of charcoal briquets AND Mesquite chunks.
You can test the temperature with your bare hand.
Hold it just above the cooking surface for a full 3 seconds...if you can do this, it is at the perfect temperature.
Once it is "there" wipe the grill surface with a lightly oiled paper napkin, this will help keep the meat from adhering to the grill surface.
Now turn on a radio to your favorite station.
Get a cold, and preferably alcoholic beverage, and shake your groove thang while you watch it cook.
Dont worry about shuttin the lid...if the coals are "right", you will not have to.
Watch it.
Watch it.
Drool if you must.
Once you see a layer of moisture coat the top of your Ribeye. turn it over.You should have a nice "pattern" on it at this point...dont worry if you dont. It just means the fire is a lil cool...no worries.
Watch it.
Watch it.
Have another drink.
Drool some more.
At this point you should give it a test poke.
Do not penetrate, you want to make sure that "flavor" stays in.
There are many stages of "done".
I personally like mine with plenty of pink on the inside.
To get this..I make SURE that it is not overcooked. Nothing worse than that.
Take your "pimkie" fiinger and poke it firmly.
When it feels like and over ripened banana..it is perfect.
Serve with a smile immediately.
Guess I forgot to add the part where you make evrything else first...hmmm?!

DRoolicious.

"Beef...It's whats fer dinner."

Answer 2

3 tbsp brown sugar
2 tbsp soy sauce
2 tbsp Dijon mustard
2 tbsp cooking Sherry
2 tsp curry powder

Score the meat beforehand (shallow cuts in the surface less than a centimeter deep so the marinade can seep in). Whisk the above ingredients in a small bowl, then place the meat in a larger bowl and pour the marinade on it. Make sure the entire steak is coated. Marinate, covered, for an hour on the counter or a day in the fridge, turning the meat upside down halfway through so both sides get an even soaking, then grill it. Works well with any steak really (or chicken for that matter), but I generally use it on London Broil. For London Broil, 5 mins on each side, then another minute on each side while you pour the remaining marinade from the bowl on it. That will get you rare/medium rare. If you like it a little more cooked, feel free to do so, just wait till the last two minutes to drizzle both sides with the remaining marinade. Goes great with roasted bell peppers.

Answer 3

LONDON BROIL
Servings: 8 (5 1/2 oz. each)

4 lbs (2 large) flank steaks
FOR THE MARINADE (makes about 5 1/2 cups):
16 oz (2 cups) salad oil
8 oz (1 cup) soy sauce
8 oz (1 cup) Worcestershire sauce
1 cup brown sugar
1/2 cup sesame seeds
1 tsp garlic powder
1 tsp. ground ginger
1/4 tsp dry mustard

MARINADE INSTRUCTIONS:
Combine all ingredients for marinade; blend together well. Place flank steak into marinade. Use small enough container to allow flank steak to be completely covered by marinade. Marinade 24 hours minimum and not more than 4 days or flavor of the meat will be overpowered by marinade

COOKING INSTRUCTIONS:
Preheat grill to 360 degrees F for 1/2 hour.

Drain marinade from meat. Reserve marinade up to two weeks if needed.

Grill flank steak to medium rare. This will take approximately 10 minutes cooking time total. Hold cooked flank steak in warmer if necessary.

Transfer the steak to a cutting board and let rest for 5 minutes.

Slice cooked flank steak at 30 degree angle 1/8-inch thick slices: This is essential to keep flank steak tender.

Answer 4

I thnk that Drakestone hit the nail on the head when he said earlier, "If it is truly the best steak, season lightly with salt and pepper, and maybe a touch of garlic. The next question is, how well-done do you like it? The temperature you cook it at or level of flames you cook it over, should be inversely proportional to the level of well-done-ness you desire. A quick searing on both sides with seal the juices in. After that, the trick is to cook the insides to the degree of pinkness you want without turning the outside to boot leather. Marinades and sauces are for cheap steaks."

To my taste, the pinker the better!!! If you must use a sauce, try either Worchester or A-1 (in very limited quantities). Don't forget the sauteed onions and green peppers with some salt, freshly ground pepper, and a small pinch of sugar!

Answer 5

If it is truly the best steak, season lightly with salt and pepper, and maybe a touch of garlic. The next question is, how well-done do you like it? The temperature you cook it at or level of flames you cook it over, should be inversely proportional to the level of well-done-ness you desire. A quick searing on both sides with seal the juices in. After that, the trick is to cook the insides to the degree of pinkness you want without turning the outside to boot leather. Marinades and sauces are for cheap steaks.

Answer 6

Actually, its practice. I'm from TX and I know a good steak and the only good ones are made after much practice. Worches. sauce is the key though not too much to kill the flavor from everything else.. some teriyaki sauce might do as well. You need to explore different ways and different tactics going about. You also need to find spices that mix well together... there are many different types of steaks you can make but they will only be good if their seasonings match. Also, you must grill to get a good a burger... pan frying and broiling just simply won't work... As for anything else, I do not know. Check various websites for Texas Steak or something to the like... you won't be sorry. (Oh and marinade it, you lose a lot of juice on the grill)

Answer 7

I buy a thick cut of steak I make sure its closer to the pink side than red, lightly poke holes going into the natural lines, salt and pepper very lightly on both sides, then pour on so worcestershire sauce (i like Lea & Perrins), leave out for a half an hour than turn the over and leave for another half hour.
I am not sure if you have the fortune of getting to use a grill, but me I don't so I broil my steak, it takes longer too for meduim rare, about 10 mintues per side depending on your stove. Never open the oven until the time comes because you mess up the heating process!
I love steak and I enjoying cooking for others and always having smiles and seconds passing around my table lets me know this was a good one. But much luck on whats best for your taste buds.

Answer 8

I use a simple marinade: Soy sauce, Sherry & Garlic.Enough Soy to wet the steaks down good, a splash of Cooking Sherry, Garilc to taste I'm liberal with it, as I luv it a heaping tablespoon of chopped/minced. Pop steaks & marinade in a ziplock squeeze out the air put in fridge over night. Allow to warm some before cooking. Then grill or broil till your choice of doness. YUM.
I promise this is really good I get asked for this recipe all the time.

Answer 9

Grill at high heat to sear the meat and then test by touch to see how you like it.. McCormicks has a great steak seasoning that I use every time. There is a way you can check your meat for doneness. But its hard to describe in words.But here it goes. The part between your index and thumb is the test. Take your pinky and touch your thumb... thats rare. Ring finger and thumb is med rare...Middle finger and thumb is medium....Index and thumb is well. I hope I described this good for you. It works for me everytime. Just compare the feeling to the feel of the steak. And by the way, never cut into your steak until it has rested for about 5 minutes.

Answer 10

the best steaks that i have eaten are simple. get a HIGH QUALITY( ask butcher, if you dont know) steak. get it kind of thick, about 1 1/4", more if filet mignon.. nothing but salt and pepper, medium amount, on both sides of it. have VERY HOT fire in the grill. have meat about 2-3" over coals. close top of grill to control flames, open if flames desired. turn it 1 time, dont flip and flop it often. get a good sear on each side, let it flame up a bit. not too done, not raw either.

use charcaol, not gas grill.

get a filet mignon, porterhouse, or a NY Strip....DO NOT get a ribeye ( too much fat--too much flame + they fall apart or curl up when cooked on very hot fire).