How to make very tender and juicy beef steak, medium done, and lots of ingredients/flavors on the outside?

Question

I am a beef steak addict and have been spending way too much money at the restaurants. I am trying to solve my problem my making the beef steak myself, but the steaks would come out too well done and too dry. And the ingredients I put on them are simple so they taste blek! Can you please let me know a simple way to make a tender juicy beef steak:
- How to buy meat? Type, quality and thickness?
- Ingredients?
- Preparation?
- Cooking method?

I am a total novice in cooking, so please be very plain in your cook terminology and give me a simple direction. I cannot remember all the steps like a pro chef.

Tonight I opened my Christmas present and one of them is a small griller. Just what I needed.

Thank you so much for your advices.

Answer 1

I'm telling you, Montreal Steak Spice will save your life!
Sprinkle it on the meat, and press it into the steak with a fork. Let it sit there for 10 minutes or so, and then grill/fry/broil. You could also mix a good amount with some barbecue sauce (or even an oil salad dressing), and marinate your steak overnight, or at least for 6 hours.
The absolute best steaks are Pepper-steak's. There is a peppercorn coating on the meat, marinate these baby's and they are to die for!
As for cooking, you only need like 5 minutes a side if the steak is 1/3 inch thick. If they are a half inch, I'd give them 7 minutes a side. 1 inch, 9. The idea is to use high heat, so the juices stay inside. But it's always nice to know it's cooked, which is why I use the method I do.
Hope I've given you some good ideas...enjoy your red meat! I do!

Answer 2

Cook it restaurant style. Very simple. It isn't the spices that make it taste good it's the cooking method.

First buy a thick steak (about 1-2 inches). I like Rib Eye or London Broil. Buy the best you can afford. If you have a butcher shop near you go there instead of a grocery store. Tell them you want a "Prime" grade of meat.

Take your meat out of the refrigerator about 30 minutes before cooking. Make slight cuts about 1 inch apart in any fat that's around the edges. Rub it with salt and pepper. Let it sit.

Indoor method:

Heat your oven to 450 degrees.

Heat a heavy frying pan with a metal handle on medium high until you can't touch the inside of it. Turn on the exhaust fan on the stove. Place the steak in the pan. It will sizzle and may smoke a bit. (NOTE: Keep a lid handy if you see any flames place the lid on the pan and turn off the burner. )

Cook the steak about 7 minutes or until you can see it starting to brown about 1/4 inch up the side. Then turn it with a fork or spatula. Cook it for 5 more minutes.

Using a pot holder pick up the pan and place it in the oven without a cover for about 10 minutes.

Using a pot holder remove the pan and place the steak on a cutting board. Let it rest about 5 minutes then slice it.

You can sprinkle it with garlic salt or use steak sauce to add to the flavor.

Outdoor method:

Salt and pepper your steak and make the cuts in the fat.

Make a hot fire in the grill. It's hot when you can hold your hand 6 inches from the coals for just 6 seconds. The coals should be glowing red without flame and have a light covering of ash.

place the steak on the grill and cook until the bottom is dark brown but not black.

Use a barbeque fork and turn the steak. Cook til it's a medium brown.

Total cooking time for a 1 inch thick steak on the grill is 12 minutes for medium.

Answer 3

Beef steaks need to have some marbeling (a little bit of muscle) and some fat for flavor. I recommend a steak at least two inches thick. Sirloin steaks are a good, economical choice. T-bone, club, and ribeye are more expensive. Whatever cut you choose, make sure the steak is at least at room temperature before cooking. Don't put a "cold" steak to cook. Beef steak may be left out for several hours before cooking. No matter the tenderness of the cut, I always douse my steaks with an unseasoned meat tenderizer. Generously tenderize the steak on one side, let set for one hour, turn, tenderize the other side, let set for one hour.

I have never had any success grilling steaks. I always cook my steaks in a heavy aluminum skillet. Heat the skillet to the point that your palm cannot touch the skillet, sprinkle the skillet thoroughly with plain table salt, at least the thickness of a grain of salt, place your steak in the skillet and do not touch for at least 3 minutes for rare, 4 to 5 minutes for medium, and 7 minutes for done. Turn the steak after 3 minutes and cook for 3 more minutes on the other side, 4 to 5 minutes for medium, and 7 minutes for done. Keep your heat on high if possible. Steaks cook best quickly on high heat. You may experience a lot of smoke, so I hope you have a fan on your stove.

Try your griller. It might work for you. Just remember, it has to be HOT!

I was taught this method by a person who cooked for a restaurant. Until then, my steaks were never any good. I cooked over too low a heat and for too long.

Good eating!

Answer 4

mmmmm STEAK!!! aaaahhhhhhhllllll ( ala Homer)


find a nice cut of meat that has fat in it, it will help it stay moist.
A skirt steak or a rib eye is the best and tastiest in my opinion.

as for seasoning... salt ad pepper work wonders but Emeril Lagase ( sp??) has a line of seasonings that take it a notch up.
He used to have just one that was excellent on steak but the last time I was in the US he had a whole line out adnd I was stupified, I did not see the one I used to love. Look for one that is not spicy but is good for beef.

as for cooking... you are obviously cooking it too long. Cooking time is in direct relation to the thickness of the steak in question.
try cooking it for 3-4 minutes a side adnd remember that if it is too red for you you can always put it back on the grill for a few more minutes.
Also remeber that when you take the steak off the grill it will continue to cook, so take it off just before it is done the way you like it.
you can also check it before by cutting into the center to see what it looks like.

As a side I would try roast garlic mashed potatoes.

good luck

Answer 5

get a steak and fry it for 5min. then your done