How do you prepare and cook your steak (both thin and thick)?

Question

I'm looking for new methods and preparing, seasoning, and cooking steaks. I tend to stick to one cut but I'd like to expand to different cut types, but I know the cooking methods change depending on the type. Details are encouraged.

Details would really help. ingredients, oven/broiler/grill degree settings..how long before turning to the other side...etc.

Answer 1

i am the steak god.

no, really!
here is what i do:
i buy a good steak for grilling - i.e. t-bone, rib eye, new york strip, something like that. my favorite steak is called the delmonico. if your market doesn't have em, u can get 2 of them from a good shoulder roast. take the little round part off the roast (its separated by fat). split this piece in half through the grain, and viola'! you have 2 delmonicos. choose meats that have pretty even distribution of fat throughout. that is where the flavor and tenderness come from. get garlic salt, and generously sprinkle both sides. i grill on high heat, about 4 inches above the flame. the high temp sears the meat, which seals in moisture, and cooks faster. i cook my meat till dark pink in the middle - just go by appearance, and turn meat only once if possible. brownish fat that boils like bacon means taht yu should turn the meat. pop it off when it is done to your tastes. you can also do the same with a broiler pan in the oven. set the oven on high broil, put meat on broiler pan (put a half inch of water in the pan - keeps meat moist). stick in oven and cook like above, turning once in the cooking process. garlic salt is the secret flavor weapon. it is all i ever use, and people beg me for the secret of my steak every time. good luck!

Answer 2

First determine what steak you have, and how you and your guests prefer it to be cooked - rare, medium-rare, well done etc

From my nephew "eat it clean" which translates only add a little seasoning and others can add their "steak sauce" according to their taste.
Seasoning, fresh garlic, pepper and after it's done, then salt when the steak is hot! Salt after it's removed from grilling!
If fresh is not available, garlic powder or onion powder, pepper and after it's done grilling, add salt to your taste....easy does it.

1. T-Bone, Porterhouse, or rib steak are very good grilled.
2. Grilled on a gas grill outside, after it is hot.
Grilled under the broiler .....about 3-4 inches from the heat, and broiler is always on high
3. If the steak is 1/2 " thick, it's a few minutes on each side...when you hear it sizzle, it's doing well.
4. If the steak is 1 " thick, it'a about 3-5 minutes on each side....again depending on the sizzle and your heat should be high.
5. If the steak is 1 1/2 or 2+ " thick it will take much longer, and you could grill it on each side a few minutes, and finish it in the oven.
6.After the steak is done to your liking, you can add more seasoning and salt to your liking.

American beef is some of the finest in the world. Enjoy and remember the better the cut of beef, sometimes the more fat it contains. Also buffalo and beefalo is now being sold and it's great and much leaner than beef....I think it's all good.
You'll get better as you keep grilling!

Answer 3

When I purchase steaks (strip, t-bone, or Delmonico) I look for marbling throughout the meat, this will insure a tender piece of meat when cooked.

I prefer grilling, so the first thing to do is preheat the grill because a hot grill will sear in the juices. Bring the steaks to room temp and season with a broiled steak seasoning; you can find the mix at you local supermarket.

Place the seasoned side down first and then season the other side. Close the lid on the grill. After 3-4 minutes, check to see if the juices are on the top. If so, turn the steaks over with tongs. It's important not to use a fork because once you pierce the meat the juices will run out. Wait another 3-4 minutes before checking again, when the juices from the steaks are clear; they're done. Place the steaks on a platter or plate and cover with foil. Wait 3-5 minutes before cutting, this allows the meat to rest.

Enjoy.

Answer 4

First, and formost, it must never have been frozen. You can tell frozen meat, as it will be mealy, almost powdery as you chew the piece. This is true of every meat: beef, veal, pork, lamb, mutton, chicken, quail, and turkey. I have been disappointed by a national steakhouse serving previously frozen steak. A true steak, such as Filet Mignon, NY strip, T-bone and so forth the better the grade, Prime is absolutely the best, Choice only if you can't afford prime, the less you have to season. A searingly, hot black iron skillet is the best. When the steak is placed in it the outside will sear, form a brown crust, which will seal in the juices. Do not use a fork, it will puncture the seal and let out the juices. It is important both sides are done to this degree which will seal in all the juices. As to the degree of doneness: rare, medium-rare, medium, medium-well, well-done, is a matter of taste. Actually poking it with tongs or your finger you can guage doneness. Again, do not break the seal. If you are lucky and have started with a prime cut, you will not need anything else to enjoy your steak. The juices of your steak will flavor it perfectly. If you think you need and addition; I go with a Bearnaise sauce or what is called Waiter's Butter, butter seasoned with garlic and sometimes parsley or chives. If you still think it needs salt, okay, only now.

Also popular at my home, Flank Steak. This is a tougher steak so you are allowed to marinade and preseason, and cook it outside over hot coals. With a sharp knife score the steak diagonally about 1/8-1/4 inch deep. Come back and rescore so it forms an X pattern. Do this to both sides of the steak. Marinade the steak in Worchestershire sauce for about 1/2 hour be sure to flip it half way through. When the coals are ready, cook your steak. Again, doneness it is matter of taste, but it would probably taste best at medium-rare. The extremities of the steak will be proportionately more done. Cut the cooked steak in diagonal slices about 1/4 inch thick, enjoy!

Answer 5

New York Strip is a good change of pace cut. You don't have to do too much. Just some kosher salt and pepper. Let the taste of the meat shine through. Don't poke the steak at all!! The juices will run out. Don't worry about the fancy grill patterns either. If your grill is clean and hot they will happen, but they don't make the meat taste better or worse which is what is important. If you do marinade, use some GOOD beer, S&P, and some Lea & Perrins. Mix this in a baking dish and let sit for a few hours. Always remember to let the meat gtet to room temp before cooking.

Answer 6

If I am at home and do not feel like grilling... Steak au Poivre works really well. Here is a simple easy way to amaze your friends. Serves two.

Use two strip steaks
get about a 1/4 cup of pepper corns
put them on a cutting board
take a pot and crush them coarsely.
cover the steaks with the peppercorns
Salt each side
Now take a skillet and put it on the stove on the hottest temp
Let it sit for a few minutes
Add a lilttle olive oil
When it starts to smoke put the steak on the skillet
wait one minute for a rare steak and flip it over
Cook the other side for another minute and let the meat rest for a few minutes.
For a nice mushroom sauce
Deglaze the pan with a splash of cognac...BE CAREFUL...It Will flame.
After the flame dies down add a cup of chopped mushrooms
saute until they change color
Add 1/2 cup cream & reduce by 1/2
Serve steak with sauce poured on top.

Answer 7

I bought this Kansas City Steak Rub with large pieces of salt and pepper and garlic and other spices. You rub this into the steak and then broil either indoors over an electric grill or outside over charcoal and the flavors sink in and oh it is so good. Sirloin steak is good for this about one inch thick. Also the better steaks like T-bone and New York Strip. I don't have a temp setting on my electric grill it is just on or off. I cook 8 - 10 min per side and then when nicely browned I slice into it to see how pink it is on the inside. I like it slilghtly pink inside as well done tends to get tough. It may take a half an hour to get the steak done.

Answer 8

I like rib eye, porterhouse, t-bone, New York, chuck eye and top sirloin. Our supermarkets usually cut steaks at about 1 inch thick, but sometimes I'll buy a rib roast and cut my own steaks at 1 1/2 to 2 inches thick.

Seasoning is salt, black pepper and garlic powder. If the steak is thin, I'll season only one side of the steak. I like to apply salt generously.

An open fire grill is best. I like to use Mesquite charcoal. The Mesquite burns hotter and longer than brickets and has more flavor. The fire should be on the strong side.

I don't trim the fat on my steaks because I want the fat to drip while cooking, causing the fire to flame. You want the flames to char the steak, but not too much so that it turns black. Look for a dark brown with slight blackening. You may need to move the steak or control the flames with water to prevent over charring the steak. Once you get this color, look for the meat to start sweating, this will indicate that the meet is a nice rare to medium rare. Also, you can feel the steak and compare it to the meaty part of your palm. If the meat is as soft as your palm, then it is rare. The higher the temperature of the meat, the harder it becomes. Try to avoid cutting or piercing the meat as this will cause the juices to ooze out and dry out the meat.

Once the meat is removed from the fire, let it rest for about 3 to 4 minutes, then serve.

If cooking indoors, I like to pan fry my steaks in butter using high heat. The same principles above apply, including allowing the meat to rest for 3 to 4 minutes.

Answer 9

I blend a spice rub that consists of Tony's seasoning (basically seasoned salt) and garlic powder, onion powder, cayenne pepper (optional), black pepper and paprika. Then I turn the broiler on high and let it heat up for about 5 minutes. Coat the steak on both sides with the rub so that you actually rub it into the meat some. Place under broiler about 2 inches away from heat for a few minutes on each side, depending on thickness of cut and tenderness of cut and degree of doness desired.
My favorite cut is the top sirloin. I like the steak to be approximately 1 1/2 or 2 inches thick. I broil on each side for about 7minutes for medium. press the steak with you fingers to test for doneness. If it feels like the ball of your palm it is more well done, if it feels like the outer fleshy part of your palm by the pinky then it is pretty rare.
You can also give it a little shot of Worcestershire sauce and massage that into the meat before the rub for extra flavor.
It is most awesome that way. Thanks now I have to go out and buy a steak to cook for dinner. Good idea!
My favorite is on the bbq grill but I don't have one so the broiler is the next best thing.

Answer 10

I usually buy a boneless round steak and marinate it. I start by taking a big zip-lock bag and I add the steak. Then I throw in some soy sauce.....not to much, then I add Worcestershire sauce,onion powder, and garlic powder along with any A1 marinade. A1 marinade is the key. Sometimes it helps to add a little citric acid from an orange or lime. This helps to set the marinade when your in a hurry. Let the steak marinate for at least an hour...Over night is best.

As for the grill...I like to do what they call the indirect method. That's where you take the coals and stack them on either side of the BBQ pit to where there are no coals directly under the steak. Once all of the coals are gray, your ready. Once you put the steak on lift it a couple of times to keep it from sticking to the grate, but don't turn it yet. Turn as little as possible. Take the remaining juice from you bag and brush it over your steak. That will help to keep it from burning. Once you turn it, apply more sauce.

The cooking time is approximately 20 minutes depending on how well done you like your steak. I recommend buying a cooking thermometer that is made for beef. I bought a pair at the grocery store that was for chicken and beef, and it wasn't expensive at all.

Anyway good luck and happy eating!