what is the best way to cook a nice steak and how do i tell the difference from rare, med and well done??

Answer 1

The means to cook a steak depends upon the cut; assuming that you have something like a Rib Eye, NY Strip, T Bone (or Porterhouse), Filet, Flank Steak or even Top Round, you should be ok with grilling. Personally I prefer a charcoal grill, but the methods will be practically the same.
I prefer a steak at least 1.5 inches thick for ease of grilling. Down to one inch can be done with some care, but exercise extreme caution when getting to thin cuts: there just isn't much margin for error in cooking time.
Season the beef (I assume this is a beef steak) with salt and pepper. I suggest adding crushed garlic and a bit of oil. Ensure the meat is coated well. Allow this to sit for at least an hour at room temperature. Steaks can be marinated in this way ahead of time in the refrigerator, but please ensure they are at room temperature before cooking.
The trick to doneness may be approximated using the fleshy part of the hand between the forefinger and the thumb. Holding an open palm, touch the fleshy part nearest the outer edge of the hand. Compare this to the feel of the steak on the platter. The outermost edge should feel similar to the raw beef. Moving in about an eighth of an inch will give you rare, another eighth, medium rare, then medium, medium well and finally well done, which is a waste of time for decent beef. This technique may require a little practice, but the touch method will work much better than trying to time your beef.
Before grilling, remove all excess oil. Ensure your grill pan (I prefer a cast iron grill pan) is very hot. Place the steak on the grill pan working away from you so that you are not splattered. Don't touch it for two minutes. At this point, lift it with tongs (never with a fork) and rotate it approximately 60 degrees. This will ensure those attractive grill marks. Turn the steak after another minute and repeat. At this point feel the steak and gauge the degree of doneness. If it requires more cooking time, turn the steak again and try another minute before testing. Remember to cook both sides evenly and that steaks continue cooking slightly even after you remove them from the heat.
One of the greatest mistakes people make is not to allow the meat to rest. For steaks over an inch and a half, allow to rest on a platter for 8-10 minutes. You will be rewarded with an excellent juicy steak.

Answer 2

OK Official Old Lady Incredible Secret Recipe.
Mix 2Tablespoons Teriyaki sauce with 1 teaspoon Gravy Master bush on both sides of steak, then put 1/4 teaspoon salt in a hot fry pan, then add the steak. Doneness depends on the thickness of the steak, rare here is about 2 min per inch thick add a minute for for medium (that's still a bit pink inside). Don't eat a good steak well, that toughens the meat. Rib Steaks porterhouse and t-bones are all good this way. Chuck steaks make good pot roasts and salibury steaks.

Answer 3

I always fry steak. Make sure that the oil in the pan is smoking before you put in the meat, otherwise you won't seal it properly. How thick the steak is determines how long you should cook it for. What a nice steak is like is up to you. Most people have already answered how to tell the difference between rare, med and well done, but my opinion is that the nicest steaks are rare.

Answer 4

Make sure steak is room temperature, season with sea salt and black pepper, give the steak a bit of a beating but not to much just to tenderise it..

Oh make sure you buy a nice cut of steak, not one that is too stringy or fatty looking a nice bit of fillet goes down a treat but can be pricey.

For rare i would do two mins on each side (but then i do like a very rare steak) med well five / 8 mins on each side. Well done this should be banned as it tastes nasty i would do 10 mins. Don't put pressure on the steak whilst cooking as this squeezes all the juices out and makes the steak dry.

good luck and yummy eating

Answer 5

Try this with sirloin....it never fails:

2 x 8oz sirloin steaks with a marble effect fat (this will melt during cooking but keep the steaks moist)
Grind black pepper on the steaks but NO SALT YET! (it would encourage the juices to come out too soon)
1 tbln olive oil in a large frying pan.
High heat until the pan is literally smoking hot.
Chuck in the steaks (2 mins rare, 3 mins med, 4 mins well)
Turn steaks over and repeat the timings above.
Add salt towards the end.
MINT!!!!!!

Answer 6

The best way is to keep it simple. Pan fry it in a little bit of butter and spices for a couple of minutes each side. The best way to test if it is cooked is to press the middle of the steak with your finger.

To know what it should feel like, put your index finger and thumb together, the part of your hand/palm at the bottom of your thumb will feel under a finger similar to a rare steak.

Now put your middle finger and thumb together, the part of your hand/palm at the bottom of your thumb will feel under a finger like a medium steak.

Finally put your ring finger and thumb together and you will get a well done.

Trust me - this works guaranteed much better than cutting into the steak and letting it bleed all over the frying pan.

Happy cooking!

Answer 7

A rare steak is red inside. A medium rare steak is red in the center but completely heated. The center of a medium steak has red in the center but the most of the steak is pink. A medium well steak has the slightest trace of red in the center.
A well done steak has no red and some would like little or no pink inside

I like to grill my steaks.

Answer 8

I see no one gets your question. Shape is the most important thing. The best way is to go to the supermarket, and note the characteristics. For instance, oblong, thick and heavily marbled (fat veins you can see even after cooking = Ribeye Delmonico. Also, look for the shape of the bone vs. shape of steak = T-Bone or Porterhouse. Very small, yet very thick = Most likely a Filet Mignon. Sirloins are the toughest to recognize, since now sometimes they cut them thick and small to fool the consumer into thinking they're getting a filet. Boston or New York Strip Steaks will almost always be elongated with a moderately thick ribbon of fat along one side.

Answer 9

Grill it out doors. High heat to start. A couple of minutes on each side to sear the meat. Then turn down the heat to medium high. Use an instant read thermometer until you get the hang of it. Then you should be able to press down of the steak with your index finger and feel how it is cooked.

Answer 10

This will depend on the cut of steak you are referring about Sirloin,rump,Quick fry,whatever personally, I like steak well done that is no juices running out red, most people say one should eat steak rare I, used to but, not anymore
Medium to rare is fine, likewise medium to welldone, it depends on your preference. get a cookbook or ask your butcher, don`t bother with the supermarket crap, why pay for packaging you can`t eat that?Time Quickfry 10 minutes each side?Garnish!