How can I cook a good and easy steak?

Answer 1

good tips for steak-

1 - thaw it out over the course of the day, not in the microwave, this will make sure it keeps its juiciness.

2- marinate it (soak it in sauce overnight) or use a good rub (a "dry sauce" mixture of spices that you pat into it, this is a little harder)

3- if you get a really good steak, you probably wont really need step #2. lol

4- toss it on the grill and watch it for a while, you'll see it brown up. the trick here is to know when its done. you can this trick to tell how the steak is:

rare - hold your hand out in front of you with your fingers out but kinda loose. poke the flesh between your thumb and index finger. thats the feeling of a rare steak, its still pink and bleeding on the inside,

medium - poke your hand again, but this time, close your hand in a fist, but not a tight fist. thats the feeling of a medium steak, its a little pink, but no more blood in there.

well- now, use a tight fist and repeat the process, your steak is probably brown right through, and if it goes much longer, its gonna burn and get tough.

good luck!!

Answer 2

The hardest part is finding a good cut of steak. Most of the grovery stores around me either have nothing good to cook, or are far overpriced for anything resembling a good cut. When I buy from them, marinating in Italian dressing or a store bought marinade is the order of the day (I like the A1 marinades, say for a London Broil)>

If you can afford it, try Omaha Steaks. I have had a lot of success with their meat, and grill it until some juices bubble on the top, then turn the steak and grill another 4-5 minutes on the other side (depending upon cut). The best I ever had from them were Private Reserve Sirloins. Expensive, but soooo good, and so easy to get right.

Grilling is the best way to go. Even on a cheap portable grill. I bought a disposable grill the other day for a camping trip. It was in a foil tray, with a metal screen in place over pre-prepped charcoal. It was $1.99!

Answer 3

depending on the cut of steak, will depend on how you should cook it. Im going to assume that you are using a sirloin, ribeye or strip steak. You can either pan fry, grill over charcoal/gas or broil the steak. Cut off most of the visible fat ( unless you use a ribeye which is a marbled steak) and season with salt and ground fresh pepper. Then when the pan is hot or the coals are ready, cook for 4 minutes on each side for a 1inch steak to get a meduim rare ( 140 degree) temp. do NOT poke it with a fork and turn it only once or twice. Take the steak off the heat and let it rest for about 6 minutes. this lets the juices redistribute and they wont run all out when you cut into the steak. You can cook it longer if you want your steak more well done.

Answer 4

GRILLED RIB-EYE STEAKS WITH PARSLEY-GARLIC BUTTER

The garlicky herb butter is similar to the butter served with escargots in southwestern France. IMPROV: When preparing the butter, try a shallot instead of garlic, and thyme instead of parsley.

For the Parsley-Garlic Butter, mix together in small bowl, then cover and chill:
1/2 cup (1 stick) butter, softened
1 tablespoon finely chopped fresh parsley
1 tablespoon chopped fresh chives
1 garlic clove, pressed
2 teaspoons Cognac
Salt and pepper

Prepare barbecue (medium-high heat). Rub with generous amounts of salt and pepper:
3 1 1/2-inch-thick rib-eye steaks (about 1 pound each)

Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Cut each steak in half, top with spoonful of chilled butter, and serve.

Makes 6 servings.

Bon Appétit
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June 2006
Melissa Clark

Epicurious.com © CondéNet, Inc. All rights reserved.

Answer 5

What type of steak -- as they cook differently?

Assume a NY Strip steak: Marinate steaks for at least 8 hours before cooking. Season both sides. Sear on one side at high heat for 1 minute, flip and sear other side for 1 minute still on high heat. Reduce heat and cook for 5-7 minutes on each side.

Answer 6

Take a clove of garlic and slice it in half. Rub garlic, cut side down, over steak. Sprinkle with kosher salt and ground black pepper. Drizzle olive oil over steak and gently rub around to make sure steak is evenly coated. Remember to do these things on both sides. Use your preferred method of cooking until it meets your desired degree of doneness. I prefer grilling. When done, place steak on a platter and top with a pat of melted butter. Let steak sit 5 minutes until butter melts and juices have been absorbed. Eat and enjoy.

Good luck and good eating.

Answer 7

Steak With Salsa Recipe
4 steaks, about 5oz each
1/4 t salt
1/4t pepper
1T butter or margarine

SALSA

2 large tomatoes chopped
2T chopped red onion
3T chopped celery
3T chopped green pepper
2T chopped green chile peppers
1/2 mustard seed
1T red wine vinegar
1T chopped parsley or cilantro
1/2T salt
dash of black pepper
2T oil

Cheddar cheese and sour cream optional but not if you want this recipe to be healthy!!!!!!!

Start making the salsa in a bowl combine the tomatoes onion celery green pepper chile pepers mustard seed parsley or cilantro vinegar salt and pepper. Stir in oil let salsa stand for a few min to let flavors blend in a skillet heat butter brown cube steaks in butter on both sides reduce heat. Cook uncovered for a few more min until cooked to your liking, then sprinkle with salt and pepper arrange steaks on hot serving plate. spoon a little salsa over each steak. Serve remaining salsa alongside serve with sour cream grated cheese and tortilla chips if desired.

Answer 8

Start with a good cut of meat - porterhouse or sirloin or marinate a lesser cut - warm the grill and cook about 5-6 mins on one side. Use a tong to turn and add spices, cook for another 4-6 mins. Good and easy! And quick!

Answer 9

Meat thermomaters are easy to use and very effective in determing how well the meat is cooked. Also, I would recommend Jack Daniels steak sauce from TGI Fridays. It is so good and it works on chicken, steak, & everything else. Good luck!

Answer 10

Marinate it in Olive Oil, Garlic, Onions, Salt and Pepper in the fridge for about 2-3 hours, make sure to stab holes in it to absorb the flavor, then light the grill nice and hot and watch out honey, the best steak you've had ever!!!!!! In about 15 minutes depending on how thick and how rare you like it....YUM!