I would like to know the best way to cook a steak on the stove in a heavy stainless steel pan....?

Answer 1

Sprinkle garlic powder on both sides of steak, pre-heat pan to medium high cook 1 -2 minutes, turn over, cook until, however done you like it. Medium for me. :-) It's very important to let the steak set at least a minute after you take it off the heat to let the juices re-distribute into the center.

Answer 2

First of all remove the steak from the frige at least a half hour before cooking. Cold meat doesn't brown well. Season the steak with sea salt and freshly ground black pepper. Heat a cast iron skillet (prefferably) until it's very hot and using a pair of tongs, brown the steak on it's edges and then sear both sides. Depending on the thickness of the steak, place the pan in a 450 degree pre heated oven for 10 minutes for medium rare.

Answer 3

Swiss steak..his grandmothers recipe..recalled from memory no exact measurements:

Take a few large onions and a few green peppers slice them into strips. Be generous with the onion and pepper there is no such thing as to much. Fry in a bit of oil until the aroma starts to hit you.. Lightly brown.. Then...remove and set aside.
Take cube steak, and sprinkle garlic powder and salt on it. Dip in flour and quick fry in small amount of oil just to brown, but not cook thoroughly. Drain. ( Make sure you use the same pan you cooked the onion and peppers in)

Add a nice amount of V/8 juice to at least half way fill up your pan, maybe a half a quart or so. Add the onion and peppers on top, don't have to mix it. Cook on low covered for an hour and half, or until the steaks are tender. If you want to be daring, try spicy v/8..=)

Serve over rice, or with mash potatoes.

Answer 4

I usually marinate the steak in cider vinegar and lemon pepper for at least 20 minutes. Then heat the pan with some oil in it. It is hot enough when a drop of water dances on contact. It is best to only turn the steak once, so depending on how you like it done and how thick the steak is determines how long to cook each side.

Oh yes, if you think it might need a bit of tenderizing, before marinating pound it with a meat mallet (or whatever works) and poke it with a fork. The vinegar does turn it sort of gray looking but that is normal. It tastes great!

Answer 5

I add olive oil and wait for the stainless steel pan to become moderately hot. Then I put my steak on, sealing it on one side for about 4 minutes. Add your spices and turn one more time on the other side for about 4 minutes. You can turn again if you want your steak well cooked. The end result, a juicy tender piece of steak. Most people usually make the mistake of turning their steaks more than 3 times during the cooking process and this does dry out the steak. Hope this helps?

Answer 6

I would kind of "blacken" the steak - but you'll have to be running the vent over the stove to make it work. You would heavily season the steak with spicy seasonings. Heat the skillet to HIGH. Toss in a couple of tsps butter and swish it around. It will immediately start to brown and smoke a little. Toss in the steak! More sizzle and some smoke. This will sear the seasonings onto the steak and seal in the moisture.
Depending on how rare or cooked you want your steak, leave it for a few minutes and then pick it up with tongs. Drop in a little more butter, flip the steak over and cook the other side.
Yum!

Answer 7

(L)
Salmon Steaks With Hoisin Glaze

1 tablespoon fresh orange juice
2 tablespoons hoisin sauce
2 teaspoons honey
4 salmon steaks (each 8 to 10 ounces and 1 inch thick)
Coarse salt and ground pepper

Heat broiler. In a small bowl, whisk together orange juice, hoisin sauce, and honey.
Rinse salmon steaks, and pat dry. Season both sides with salt and pepper.
Place steaks on a rimmed baking sheet. Brush generously with glaze.
Broil salmon about 4 inches from the heat source, basting once, until opaque in center, 10 to 13 minutes.

Tips: Cover your baking sheet in foil for easy clean-up.
So I’ve begun searching for easy and delicious ways to prepare fish. Remembering three important lessons makes it a breeze every time. One is to purchase the freshest fish I can and keep it on ice in the refrigerator till I prepare it which is no more than within 1 – 2 days. The best way I have found to do this is to shop at a store that you trust – in my case it is Central Market where turnover is very high. Also, asking my fish monger what he would take home is a simple way to get an honest answer to what is fresh. Number 2 is to keep the ingredient list down, letting the flavor of the fish shine through. Finally, get rid of the fish packaging and clean up immediately afterwards ensures no fishy smell lingering in your home.

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Answer 8

Spray your pan with a cooking spray, season steak on both sides place in very hot pan and sear quickly turning as little as possible. When seared on both sides and cooked to desired doneness, remove to a heated platter and tent with foil and let rest for a couple of minutes.

Answer 9

Get the pan VERY hot before you put the steak in there. Then sear the steak on both sides to seal in the juice. Try to only flip it one time. YUMMMY -- you're lucky-- you have steak!!!

Answer 10

get cubed steak and put a batter on it - fry it in grease and then you have chicken fried steak. Otherwise - cook a steak in the oven if you don't have a grill = it will get greasy in a pan.