Anyone out there like steak?

Question

I'm curious as to how we all prepare the good old steak.
Which steak do you like?
How do you cook it?
What do you put on it while cooking?
.How does it get a "crust"?
Any other tid-bits?
Mine are usually dry. What am I doing wrong?

Answer 1

MMM Steak! Here's my favorite!

Chicken Fried Steak and Mushroom Gravy
Yield: 4

2 pounds beef bottom round, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
3 whole eggs, beaten
1/4 cup vegetable oil
2 cups chicken broth
1/2 cup whole milk
1/2 teaspoon fresh thyme leaves
2 (4 oz cans) Sliced Mushrooms, drained

Preheat oven to 250 degrees F.

Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10-15 minutes before cooking.

Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.

Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5-10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

Answer 2

Which steak do you like? - If I'm out at a restuarant i will get a fillet migon. if i buy it and cook it myself i will get a NY strip steak or sirloin
How do you cook it? - medium, about 135 degree internal temperature
What do you put on it while cooking? - a little good olive oil and kosher salt
.How does it get a "crust"? - the sugers in the meat carmalize and that creates the "crust" effect
Any other tid-bits? - good steak should prepared medium or medium rare
Mine are usually dry. What am I doing wrong? - you over cooking it. get a meat termamater and temp the inside so you dont over cook it.

Answer 3

I like a good Ribeye, we normally cook them on a gas grill. The only thing I put on it while cooking is a light spraying of olive oil. To give it a crust you've got to get it hot to sear the outside. If your steak is dry you are cooking it too long. Make sure you only turn your steak once during cooking and if using an inexpensive cut of meat use a marinade that contains some sort of acid, like vinegar or citrus to help break it down and make it tender.

Answer 4

Yours are dry because you overcook them. A quality piece of steak needs no marinades, just a bit of seasoning.

In the best restaurants, they sear the outside of the steak with high heat to create the crust, then finish them in the oven.

My favorite steak is filet mignon cooked on the grill, seasoned with sea salt and ground pepper.
I like it medium rare, so i cook it on HIGH for 5 minutes on the first side and four minutes on the second. For an extra treat, sometimes make a topping. Using butter and a soft cheese, (feta, Boursault) or just butter and put it on top just before serving.

Answer 5

The best steak is a fillet. The second best is a rump steak. Light a fire at your barbecue, wait till the there is no flames, but the coals are a lovely orange. Put nothing on your steak. Barbecue it for 12 minutes 4x3 minutes, and let it rest for 5 minutes. The best meat you ever tasted. You dont need a crust. If it is dry, just remember not to cook it for to long, and allow it to rest for 5 minutes.

Answer 6

I love Steak.
My favorite is Porterhouse.
Cooked over a charcoal (not gas) fire
I marinade it for 12-24 hours beforehand
I don't put anything on it while cooking it.
I like it rare, so the steak only spends about 6 minutes on each side on the fire.
If you want to get a crust on it (ex. to make it "Black and Blue" which is crispy on the outside and red on the inside) You need to make the fire HOT. Just cook it for 5-7 minutes on each side. But don't keep flipping it over. 6 minutes on one side, flip it, 6 minutes on the other side, then remove.

If you want an awesome marinade recipe, just let me know and I'll send it to you.

Answer 7

Ribeyes or NY strips are our Saturday treat @ my house. Sprinkle well with Montreal Steak seasoning & place on a large platter in fridge. Light coals & get to medium hot ( we only use charcoal grill with Kingsford charwood mixed with the coals ) Cook til desired temp - only turning once halfway thru with tongs, no fork. Serve with your favorite sides ( ours are loaded baked potatos, grilled corn & fresh garden salad )

As to being dry, you are either over-cooking or else turning with a fork, which will cause the juices to run out.

Answer 8

We love steak. What grade of meat do you buy and what cut. These things make a big difference.

Answer 9

filet mignon wraped in bacon stuffed with king crab ,, medium high heat on the stove top for about 8 minutes each side.

Answer 10

I like steak.
But, I usually eat it at the restaurant.
So, I don't know how they cook it until it is tremendously good.
Sorry !!!