Tell me your best way to cook & fix a Beef Steak?

Question

How long do you cook yours, do you like it well done, rare, medium.
Do you put anything on it?

Do you have a special way of fixing it, explain.

Where's the best place you have ordered a steak, what restaurant.
How much did you pay for it?

Answer 1

Balsamic Flank Steak and Mushrooms

1/4 cup balsamic vinegar
2 tablespoons soy sauce
1 tablespoon granulated sugar
2 pound flank steak
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound shiitake mushrooms, sliced
1 pound button mushrooms, sliced
1 tablespoon chopped fresh parsley

In large zip lock bag, combine vinegar, soy sauce and sugar; add steak. Seal and refrigerate for at least 8 hours or for up to 2 days. Remove from marinade, reserving marinade.

In large skillet, heat oil, cook onion and garlic, stirring often, for 3 minutes or until translucent. Add shiitake and button mushrooms; cook for 10 minutes or until no liquid remains. Add reserved marinade; cook for 5 minutes or until no liquid remains.

Meanwhile, place steak on greased grill over medium-high heat or under broiler; close lid and cook for 7 to 9 minutes per side for medium-rare. Transfer to cutting board; tent with foil and let stand for 10 minutes. Slice thinly across the grain. Serve topped with mushroom mixture; sprinkle with parsley.

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Steak with Bleu Cheese Butter

Blue Cheese Butter
4 tablespoons (1/2 stick) unsalted butter, softened
8 ounces blue cheese, at room temperature

Sirloin Steak
1 sirloin steak, 1-1/4 to 1-1/2 inches thick (bone-in, 3 to 3-1/2 pounds; boneless, 2-1/2 to 3 pounds)
Salt and freshly ground black pepper to taste
1/4 cup extra virgin olive oil
4 sprigs fresh rosemary, plus extra for garnish

For the Blue Cheese Butter, place the butter and blue cheese in a small bowl. Mash into a smooth paste using a fork. Place the mixture on a sheet of wax paper or plastic wrap. Roll up the butter in the paper or plastic and shape it into a cylinder about 1-1/2 inches in diameter. Twist the ends of the paper or plastic together to close it and smooth the roll with your hands. Refrigerate until firm.

Preheat a gas grill to high or build a fire with hardwood charcoal, charcoal briquettes, or wood and allow it to burn until the coals are covered in gray ash. Adjust the rack so that it is 3 to 4 inches from the heat source. Season the steak liberally with salt and pepper.

Place the steak on the grill and baste it with the oil, using 1 of the rosemary sprigs as a brush. Throw 3 rosemary sprigs onto the coals in an area not directly under the steak. Cook the steak on the first side for about 6 to 8 minutes. Turn the steak over and cook, continuing to baste with oil, for an additional 6 minutes or until medium-rare.

Remove the steak from the heat and place it on a heated platter. Cut the blue cheese butter into 1/4-inch rounds and place on top of the hot steak - the butter will melt over the meat. Allow the meat to rest for 5 minutes.

Just before serving, cut the steak against the grain into slices about 3/4 inch thick. Garnish with sprigs of rosemary. Makes 1 cup butter

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Coffee Crusted New York Steaks

2 tablespoons whole coffee beans
2 tablespoons whole black peppercorns
4 New York strip steaks, each about 3/4 pound and 1" thick
Vegetable oil spray for spraying steak
Kosher salt

Coarsely grind the coffee beans and peppercorns in a food processor or coffee grinder. Press the mixture evenly on both sides of the steaks.

Spray steaks lightly with oil then grill the steaks over Direct High heat 8-10 minutes, turning once halfway through grilling time, or until desired doneness.

Remove the steaks from the grill. Season both sides with salt. Allow to rest for 2 to 3 minutes before serving.

Answer 2

You need to start with a really good prime cut of steak, at least 2 inches thick. Get a cast iron skillet really hot until it's smoking, season your steak with Lawreys or McClintocks seasoning the set it in the pan and don't move it for 8 minutes, turn it over using tongs (don't use a fork because it will allow juices to escape) and cook on the other side for 8 minutes. You will have a nice "crust" on the outside and pink in the middle. Let it sit for 10-15 minutes before you carve it to allow the juices to settle back into the meat. I like to have a plain piece of bread to soak up the juices.

Answer 3

Bacon-Wrapped Beef Fillets:

Prep: 15 min., Stand: 40 min., Grill: 20 min. Use salt-free seasoning to add big flavor without additional sodium.

1 tablespoon salt-free Greek seasoning
1/4 teaspoon garlic powder
1/4 cup steak sauce
1/4 cup orange juice
4 (4-oz.) 1 1/2-inch-thick beef tenderloin steaks
4 turkey bacon slices

1. Combine first 4 ingredients in a shallow dish or large zip-top plastic freezer bag; add steaks, turning to coat. Cover or seal, and let stand 30 minutes. Remove steaks from marinade, and discard marinade. Set steaks aside.

2. Microwave turkey bacon on HIGH 30 seconds.

3. Wrap 1 slice of bacon around each steak, and secure with wooden picks.

4. Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes on each side or to desired degree of doneness. Remove steaks from grill, and let stand, loosely covered with aluminum foil, 10 minutes before serving.

Yield: Makes 4 servings

Answer 4

Rare is the best. NO sauce, just a little salt and pepper. Best restaurant either III Forks or Paul's Porterhouse. Don't know how much either cost, we had gift coins and someone else picked up the difference.

Answer 5

it depends on the cut as to how long i cook it and where i cook it, braised, fried. or on the grill,, i like my steak done but juicy... a lil place in little falls minnesota has a place where you pick and cook your steak to your own doneness.. its a great place to eat but for the life of me i cant remember the name

Answer 6

slowly on a charcoal grill until I can see its medium by poking a fork in it.

Answer 7

try the Angus way...