how do you cook the perfect steak?

Answer 1

let the steak rest in some olive oil with lashings of black pepper...this can take a couple of hours....or overnight....its all good....then...get the cast iron pan sooooo hot it nearly melts...then...wack in the steak...turn the steak after 45 seconds...repeat....eat...ohhhh baby...I'm alovin' that steak...cooked so rare...so juicy....gotta get some...

Answer 2

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Season the meat on both sides with salt and pepper. Do this at the last minute, otherwise the salt will draw moisture out of the steak and ruin its flavour.

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Add some oil to the pan (olive oil is fine).
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When the pan is really hot, put in the piece of steak.

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When the bottom is crispy and brown, brush the uncooked side with a little oil, and turn the meat. At the same time turn the heat right down. (Note: It is very important to turn the meat once only. If you continually turn it, you will overcook the surface and the steak will dry out.)

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Cooking time will vary with the type of pan you are using, the thickness and cut of the steak, and how you like it done (see rule of thumb below, as a guide).

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When the steak is cooked, place it in a warm spot to rest before serving. using an oven that has been heated on high for a few minutes, then switched off. If the meat is not rested it will lose its juices and flavour.

Rule of Thumb:

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Take one hand and hold it up loosely. With the other hand, squeeze the thick part (the pad) of the thumb to get the feeling of rare steak.

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Bring your index finger to your thumb to make a circle. With the other hand, squeeze the thumb pad again - that is the feeling of a steak that is medium done.

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Bring your middle finger to your thumb to make a circle - squeeze the thumb pad again with your other hand to get the feeling of well done steak.

Answer 3

Perfect Steak
Many Australians don't know how to cook steak properly. If you follow these tips from Geoff Jansz, those burnt offerings from the barbie will be a thing of the past! Instead, you'll always end up with tender, mouth-watering steak, cooked to perfection.



Geoff's tips
Geoff recommended the following cuts of meat for grilling:oyster blade or barbecue steak (budget cuts not as tender as more expensive cuts but full of flavour); rump; T-bone; sirloin (also called striploin, New York cut and porterhouse); or tenderloin (also called eye fillet). Geoff selected a cut of sirloin to grill.
Use a heavy, cast iron grillpan or the barbecue to cook your steak, not stainless steel or enamel pans as the meat will stick to them.
Before you begin to cook, heat the pan until it is really hot.












Season the meat on both sides with salt and pepper. Do this at the last minute, otherwise the salt will draw moisture out of the steak and ruin its flavour.


Add some oil to the pan (olive oil is fine). Geoff used herbs to apply the oil, instead of a nylon brush which will burn on the heat.


When the pan is really hot, put in the piece of steak.


When the bottom is crispy and brown, brush the uncooked side with a little oil, and turn the meat. At the same time turn the heat right down. (Note: It is very important to turn the meat once only. If you continually turn it, you will overcook the surface and the steak will dry out.)


Cooking time will vary with the type of pan you are using, the thickness and cut of the steak, and how you like it done (see Geoff's rule of thumb below, as a guide).


When the steak is cooked, place it in a warm spot to rest before serving. Geoff recommends using an oven that has been heated on high for a few minutes, then switched off. If the meat is not rested it will lose its juices and flavour.

Geoff's Rule of Thumb:

Take one hand and hold it up loosely. With the other hand, squeeze the thick part (the pad) of the thumb to get the feeling of rare steak.


Bring your index finger to your thumb to make a circle. With the other hand, squeeze the thumb pad again - that is the feeling of a steak that is medium done.


Bring your middle finger to your thumb to make a circle - squeeze the thumb pad again with your other hand to get the feeling of well done steak.

Answer 4

Brush with a little olive oil and generously salt and pepper both sides. You can either put it on the grill or in a pan, but the most important thing is to not move it around. Put it down on the first side and leave it alone until your ready to flip it to the other side - this will give the steak a nice crust. Cooking time for each side depends on how well done you want it. After you finish cooking, let the steak rest (on a plate, covered with foil) for 5-10 minutes before eating (to let the juices settle in).

Answer 5

Marinade steak overnight with a glass of red wine (turn it over once after a few hours). Cook steak in hot oil. When cooked to suit, remove steak to hot plate, pour wine into the pan with the hot juices, add salt and pepper to taste, then stir in either sour cream or single cream. Pour over steak, then enjoy the most delicious meal there is! A little green salad on the side goes well.

Answer 6

This is an amazing recipe for steaks. It comes from Alton Brown's cooking show "Good Eats" (great show). Since I started cooking steaks this way, I stopped going out for them.

Pan Ribeye Steak

1 boneless rib eye steak, 1 inch thick
Canola oil to coat
Kosher salt and ground black pepper

Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.

When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.

Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)

Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

Answer 7

Buy the best piece of steak you can afford.
Wipe it down gently, season both sides, let it stand for a couple of minutes.
While you are doing that, heat your frying pan on max heat with just a little oil.
When the oil is hot, drop in your steak and turn it every 60 seconds until it is cooked to your taste.

Answer 8

i watched it on good eats one time you never cook a steak the first day you get it . it has to set in the fridge for up to 3 days you put it in a plastic bag sprinkle oil and sesoning on it whatever seasoning you like and let it set there for at least one day and up to 3 it will turn a little brown thats ok ,its supposed to after the first day it starts to break down the connective tissues that make it tough . i never could make a tender steak before this and now even the dirt cheap steaks are tender .

Answer 9

Make sure the steak is room temp before grilling or broiling.

Then put a little salt and pepper on each side.

If grilling, make sure the grill is extemely hot.

Then cook on each side for 5 minutes for Medium Rare, make sure to only move/flip the steak once.

PERFECT.

Answer 10

barbaque every time...if not poss, I used to grill, never fry, but first, squeeze lemon juice, and put chopped garlic on it, with a small amount of black pepper. Then, ramm it into a baking tray, on highest oven, seven minutes. Tender, a little blood, to perfection, beats waiting for grills and all the maranade going into the grill pan, may as well have the whole thingy in there. Grill pan steak, hottes oven, maranade. Cannot go wrong.

Answer 11

What makes the perfect steak is the sauce, only three ways to grill a steak, but hundreds of different sauces to dip it in.