How do you cook your Steak !?

Question

How do you cook your steak and what sauce do you put over it !

Answer 1

Medium rare...no sauce, just smear with salt, pepper and crushed fresh garlic before grilling. (Sometimes I also use teriyaki as a marinade, but that's a whole different story...but delicious)

Answer 2

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 3

I prefer mine done by heating a cast iron skilled piping hot, throw in a TBSP of butter and a Delmonico (rib-eye) steak. Sear for three minutes without moving the steak, then turn it over and sear the other side for another two minutes; remove the steak to an oven proof plate or dish and place it into a 325F degree oven (gas mark 3) for a further few minutes while you finish the "pan sauce"; to the hot skillet add a generous splash of any kind of wine you have on hand (except cooking wine!) and one finely minced shallot. Stir and cook the shallot quickly until just translucent, the wine reduces and you've scraped up all the lovely bits from the bottom of the pan; finish with a daub of butter to bring the "sauce" together. To serve, remove the steak from oven and place on a plate, drizzle the pan sauce over it and serve immediately.

Occasionally, for variety, a small dash of A-1 on the side for dipping!

Answer 4

First I marinate them in Teriyaki sauce overnight. Then I get the charcoal going good. I put the grill close to the coals and slap them steaks on there. Four minutes on a side to seal in the juices, then raise the grill high as it'll go and give the steaks another eight minutes on a side. If they're an inch and a half thick, they'll come off medium well done. Or marinate 'em in A-1 Bold sauce (yeah, the commercial stuff). Or stick 'em under the oven broiler just as they are. In a skillet, fry some sliced onion with about two tablespoon sized chunks of fat cut from the steak. As the onion browns, stir in half a cup of marsala wine and let that get hot. Then stir two teaspoonsful of flour into a quarter cup of cold water and pour that into the frying pan. Stir it constantly until the liquid begins to thicken, then drain a can of straw mushrooms of their liquid and toss 'em in there, too. When the steak is done, serve it with the onions, mushrooms and gravy spread on top. Serve garlic mashed potatoes on the side and steamed broccoli. Hot dawg!!

Answer 5

When cooking steak on the grill i let it cook 2 mintues on each side. As you can tell I like mine RARE! And a good steak doesn't need any sauce.

Answer 6

medium, A1 Steak Sauce

Answer 7

okay. i cook my steak by filling a pan with water and minced garlic. this will help to make the steak tender. then i put a pan with holes in the bottom over the top to let the steam up. i season the steak with lawry's seasoning salt to taste. and some italin seasoning, this helps to give flavor, but trust me it won't taste like pasta or anything. then cover it with aluminum foil so the flavor will simmer in and put it in the oven for 350 degrees.

Answer 8

I marinate mine in beer for a few hours before, makes them really tender. Then use the remaining beer to dribble over the steaks as they're cooking. Personally, I like mine well done.

Answer 9

Medium-rare. It has to be pink inside, there's nothing like the taste of it! And the nicest sauce I've had with a steak was made from cracked black peppercorns with Jameson's Irish Whiskey.

I hope you're happy now, you've made me hungry!

Answer 10

I cook my steak medium and I douse it in either A1 or in Worscheshire sauce!

If it isn't screaming when you cut into it, it isn't steak.