how to cook steak?

Question

Hello, I ahve a steak here that i want to cook for my husband...I am new to cooking and I dont know what to do with it. What seasonings should i use and then how do i cook it? Can I put it in my toaster oven? Or break down and buy a grill? I dont have a broiling pan...Any help would be so appreiated!!!

Thanks in advance!!!

Answer 1

throw it on the grill, you might want to marinade it in italian dressing for a few hours this will also help make it tender.

Answer 2

Okay, you do need a grill or you do need to broil it..You can broil it using a cookie sheet and some foil or just some foil if you are good at folding stuff...Now you have to marinate that steak first...Put it in a plastic bag or in a bowl with some garlic powder and some soy sauce..if ya really wanna go wild add some honey and a shake of ginger...It only has to set an hour or two..over night or all day is great..now grill or broil both sides and leave it a little rare in the middle..I suggest taking cooking lessons, I wish my wife would have, but hey, I enjoy cooking and yes, buy a grill, the time and cleanup you can save is great and it so easy to cook for guys on..

Answer 3

Put about 2 tblspoon of Balsamic Vinegsar in a plasitc bag big enough to hold your steak. At a touch of olive oil.. Toss in some Garlic powder and any other seasonign you think would work well. Shake it up really good than add your steak. Marinate for about 20 mins. Then put the steak in your toster oven's little pan (not directly on the rack you don't want the juice to get on the heating element and start somking) on the highest oven setting ( or broilif you have it)

Side dishes:
In a skillet over high heat cook sliced bell pepper, onions, a crushed clover of garlic, season with salt and pepper. Cook until the edges of the veggies start to carmelize... Servie with Egg noodles tossed with a touch of butter, parmesan cheese and salt and pepper...

Answer 4

Hi,

If it's a good cut, like a T Bone, Porterhouse, etc. you should either grill it, or pan fry it, but don't cook so long that it's done through. This will make it tough.

I would keep the seasoning simple...salt, pepper, garlic powder, and maybe a little A1 if you have it, but that's not necessary. If you have fresh garlic, poke little holes in the steak and stuff in tiny pieces of garlic.

If it's a round steak, or london broil, these can be rather tough. I like to roll them in flour, salt and pepper, then fry them in a little hot oil. Once they are crispy browned, drain the excess oil, add about 1 cup of water, a little more if the sauce gets thick, and cover and simmer for about an hour. It will come out tender and delicious!

Good luck!

Answer 5

Step 1. Buy a grill.
Step 2. Buy a MARINADE, not just seasoning. You'll need seasoning while cooking the meat so that it's tender.
3. Place the raw meat in a large dish and pour marinade all over both sides. Cover and place in the fridge overnight.
4. When you're ready, put the meat on the grill, use the seasoning throughout the process of flipping the meat and keep the lid down as much as possible.
It shoudn't take more than 30 min. to cook, prolly less.

Answer 6

The easiest thing to do tonight would be to tenderize the meat by pounding it with a meat tenderizing mallet or you can simply jab it with a fork repeatedly and thoroughly. Then marinate in worshteshire sause, black papper and (lightly) salt for 2-4 hours. Pre-heat a skillet until a droplet of water sizzles when dropped on it.
Place steak in pan for about 3-4 minutes per side for 1-11/2 inch thick steak. This should cook up medium. Let me know how this turns out.

Answer 7

Simplest way is to heat a frying pan till it's hot. Season steak with salt, black pepper, and whatever else you want like granulated dried garlic or bbq sauces or Worchestershire sauce and drop it in the hot pan to pan-broil it if you don't have a BBQ grill. How long you leave it in the pan depends upon the thickness of the steak and how welldone you want it. If you want it medium rare, you can poke it with a spoon and if the meat has the texture/feel of the flesh of the palm of your hand where it joins the thumb when you flex it then you're very close to being med-rare.

Answer 8

Choose Your Method to Suit the Size of the Steak

Steaks from prime- or choice-grade meat are tender. To retain
moisture and flavor, tender meat needs the dry, intense heat of
grilling, broiling, searing or roasting.

The steak's thickness determines how close the meat needs to be to the
heat. You want to coordinate a nicely seared surface with the right
degree of doneness inside. Cook thin steaks very close to the heat;
thick steaks farther away. For example, you wouldn't broil a 6oz
filet; by the time the surface was seared, the inside would be
overcooked. Pan-searing or roasting in a heavy skillet would be a
better choice; these give the meat more contact with hot metal. Some
cuts get the best results from a combination of cooking methods.

Here are some sample cooking techniques and time; all produce a rare
to medium-rare steak.

~ 12-Ounce Filet Steak: Season the entire filet with salt and freshly
ground pepper. Broil or grill it 4 inches from the flame. Cook each
side for 3 minutes, and then turn again and cook each side for 2
minutes, for a total of 10 minutes. Let it rest for 3 to 5 minutes
before serving to allow the juices to redistribute.

~ 10-Ounce New York Strip or Rib-Eye: Heat a cast-iron skillet until
it's smoking hot. Season the steak on both sides with salt and
freshly ground pepper. Sear the steak in the skillet for 1 1/2
minutes on each side. Don't use oil; the steak's fat will provide
enough. Remove it from the pan and let it rest for 3 to 5 minutes
before serving.

~ 16-Ounce New York Strip or Rib-Eye:

Heat a grill until very hot and heat the oven to 400 F. Season both
sides of the steak heavily with salt and freshly ground pepper. Put
the steak on the grill and cook it for 4 minutes on each side,
turning once. Remove it, allow to rest for 10 minutes, and then put
it in the hot oven for 4 minutes. Remove it, let it rest for 3 to 5
minutes, slice, and serve.

Answer 9

Well if you don't have a grill, you can broil it. You don't need a broiling pan, any pan will do (like a cassatrole dish). Most ovens have a broil button, but if it doesn't just set it to 500 degrees. Depending on how big it is and how well done he likes it, but it's real fast, like 10 min, so check the temp. and color often. As far as seasoning go, salt, pepper, seasoning salt, anything you like is good.

Answer 10

First, make sure the steak is a room temperature, then salt and pepper both sides, grab a cast iron pan (or non-stick, if you must), turn stove on to medium high, add just a bit of olive oil and a small bit of butter, sprinkle a bit of water in the pan and when it sizzles, put the steak in; a 1 inch steak, medium rare, should be ready after about 3-4 minutes on each side; remove steak and let rest for 5 minutes (seals in the juices), put on plate with a nice pat of butter on top and serve....YUMMY!

Answer 11

you can use your toaster oven on the "broil setting". i have a rub that i love to use.
equal parts
salt (pref. sea salt)
blk pepper
cumin
coffe grinds(yes i said coffee grinds, instant can be used as well)
combine all dry ingredients. dry the steak as much as possible. sprinkle both sides of the steak liberally with the rub. let stand for about 1/2 an hour. put toaster oven on broil and elevate the steak as high as possible. cook on each side for 4-5 mins each. this will come out about medium in temperature. steak sauce is easy. 1/2 cup of worcesteshire sauce and 1/2 cup of corn syrup. combine and bring to a boil. let stand and drizzle over steak. everyone that i give this to loves it. bon appetite!