Okay, I am inexperienced at cooking.....so....can someone tell me the best way to make a steak in a kitchen?

Question

bake it or pan fry it? i am out of gas for the grill, and wanted to surprise the misses with a nice dinner.....so much for surprises, if this doesnt get answered soon.....lol

Answer 1

♥ ♥ broil it ♥ ♥

Answer 2

Try Steak au Poivre...with a mushroom & cream pan sauce.
You will need steaks. Whole peppercorns, salt, 1 cup sliced mushrooms, 2oz conac/brandy/favorite booze/ a cup of heavy cream.
For tools you will need a pan, a lighter, a spatula, a wooden spoon.

take the peppercorns and crush them so that they are a very corse grind. Do not use powdered pepper and expect the same results. The chunks of pepper stick to the steak and prevent it from burning.
Wipe off the steaks with a paper towel to remove excess moisture. Coat the steaks with the pepper gounds. Salt both sides
Put the pan on the burner and put the flame on high
Add a little oil after the pan is hot and watch for the oil to start smoking. The trick is to get the pan so hot that it sears the steak and keeps the juices in.
Drop the steaks in the pan and listen for sizzling. When the steaks move when you giggle the pan's handle you can flip the steaks. Cook them until they release from the pan. Put the steaks on a plate to rest.
carefulla add the booze to the pan to deglaze (pick up all the bits on the bottom) If you have a gas stove tilt the pan to flame. If you have electric use the lighter. You will get a fireball so be careful.
Add the mushrooms and cook them until there is no liquid in the pan. Add the cream. Turn the pan down and stir until thickened. Serve the steaks with the mushrooms on top.

Answer 3

The best way is to kind of simulate what your grill does, cook it fast on each side, leaving the middle to your desired degree of doneness. This means you'll be using your oven's broiler setting that turns on the top element only. So, here's some detail on how to achieve varying degrees of doneness. If you like it rare, let the top broiler sear each side, turning when it reaches how you like it. If you like it more cooked, you can sear it on each side and then turn the broiler off and let the steaks "bake" for a bit to get them done on the inside. A broiler means it will cook quickly, but for the time the steaks are under the broiler you have to keep a real good eye on them.

Answer 4

If you have time it's always a good idea to marinade your steak first for a few hours and then it's probably best to fry it. I would say grill but that's out of the question so frying is the best option here. Also, watch it carefully so as it doesn't get too chewy, a medium steak is always a good choice.

Answer 5

My grill has a thermometer on it and I've noticed that I generally cook at 400 degrees F. You could theoretically heat your oven to 400 and accomplish the same thing. However the steak will not have the smoke/charcoal flavor you get from the grill. For this you might consider smoke flavoring. You can buy that at the grocery store.

Answer 6

Turn on your oven to Broil, and put the rack up a little closer to the top burners. You're only going to want to cook it for 15 to 20 minutes, depending on the thickness of the steaks.

Turn them over half way through.

Also, do this on a broiler pan - so that you catch the grease drippings in something - you don't need a grease fire or the smell in your oven!

Be careful!

After you turn them over, you may wish to consider cutting up some onions, bell peppers, and possibly some other veggies, and setting them around the steaks and letting them cook their flavors in with the meat.

You may also consider mashed or baked potatoes!

Good luck!

Answer 7

If you have a cast iron skillet, use that. Put a little olive oil in the skillet and get your pan HOT! Put the steak in there and sear it on both sides. Add a little garlic salt and pepper and reduce the heat until the steak is done to your liking. DO NOT OVERCOOK THE MEAT or it will turn out like leather!

Answer 8

If you broil (not bake) it put some nice steak rub on it, but put a cookie cooling rack in your baking pan, so the fat wont stay in the steak, but drip to the bottom. If you fry it, its harder to keep the excess fat out of the meat. But if you want to fry it, try a bay leaf, some rosemary and some chicken broth! yum! but you can try to do the same with baking, but you would have to keep putting the broth on and on........ try a peanut butter moose for desert with some cinnamon sprinkle. take 1 pack of cream cheese, 2 cups of powdered sugar, as much or as little peanut butter you want (ya might need a spoon sitting beside the bowl! lol) and 8oz. of whipped cream............. (cool whip) good luck with the girl, shell love the desert..... oh and try a nice crisp salad with red wine vinaigrette dressing....... its tart and refreshing. Kraft makes it, so go to krogers and find it...... trust me its great! and for a side, try a baked potato that is covered in salt, its delicious!!!!!! good luck! send me some when its done! lol HAPEE NEW YEAR!

Answer 9

Don't bake it hon. BROIL it. You leave the oven open a little and set the oven on broil, put the steak a little closer to the top heater and turn it over once. Before you put it in, rub it with salt, pepper and Worcestershire sauce. Yum!

Also, if you're interested, I put garlic butter on a steak I cooked once. It was the best steak I've EVER tasted.

Answer 10

Most important thing here is to flip ONLY ONCE, gotta give it time to build up that tasty crust on the outside. There's a fine line between tasty crust and burnt, I learned the hard way. Use course salt, it gives that flavorful crunch, and let the meat rest after cooking for 1-3 minutes depending on thickness of meat.

Check out Cook's Illustrated/America's Test Kitchen.

This is where I get all my info from. I own over 30 cookbooks, including CIA school book, Le Cordon Bleu, Thomas Keller, but I always go back to Cook's Illustrated for advice, I actually cross reference all my cookbooks when I'm cooking. HAVE FUN!!ENJOY!

QUALITY of meat is important, if you're gonna have steak and go thru all the steps of cooking it perfect.

Before the meat gets cooked, let it get to room temperature. About 30 minutes after coming out of the refrig, depending on thickness of meat.

Cast iron skillet is great for steaks, get it HOT!!
DO NOT add oil to skillet, rub oil on meat.

Answer 11

I'm voting for the pan fry method. It gives you a little more control when it comes to making the steak perfectly... You're able to see whether or not it's rare or well-done.
You have a good recipe? I just tried this one the other night and it's fantastic:
http://www.epicurious.com/recipes/recipe_views/views/109317

Not too much work, either, so long as you have a good blender.