how can I cook a perfect steak?

Answer 1

Get a cast iron pan - grille lined or not - but this is the only pan that gets hot enough and keeps heat long enough to make the steak perfect every time. Heat the pan about 5-7 minutes on high, add seasoned meat (Kosher salt, cracked pepper and onion,garlic powder, chili powder, or ground cumin) sear side 1 for 2 minutes flip with tongs (do not pierce or press meat) sear side 2 - reduce heat to 1/2 then allow to cook for 5-8 minutes depending on doneness desired - you can use a thermometer to gauge doneness but this will reduce the juice. Once cooked allow to rest 5 minutes before slicing to allow the juices to balance in the meat. The result will be tender, juicy and such a well flavored steak you'll wonder why A1 was invented. Good Luck!

Answer 2

I'm going on the assumption there could possibly be a "perfect" way to cook a steak...

Everyone likes their steak a little different...I like mine medium rare, but can't stand any part that is rare or raw. So here's what I do...I crank the heat up on my grill super high. I have a gas grill that the far-right burner is meant for "searing". I bring the heat up extremely high, then sear the steak on both sides for about a minute each. This will cook the steak to well-done about 1/8th to 1/4 of an inch in, just barely enough to give you a little resistance when you bite into it. It will also caramalize the outside, so any sugars present will obtain more flavor, and salt/pepper or rubs will adhere and form a crust.

Finally, I turn all the burners except for the one on the left off, and turn that one on the left down to medium or medium high. I place the steak on the far right of the grill, so it cooks with indirect heat in about 300 - 400 degrees. If you have a top rack, put it up there. As long as your ambient temp isn't too high, you won't burn the steak, and you can baste with some reserved marinade (boiled for sanitation, of course) without flare-up from your grill. I finish the steak this way until medium rare or medium, considering the cut of meat being used.

Answer 3

First you need to buy a quality piece of meat, t-bone is my favorite. Always broil your steaks, no pan frying. On the barbecue is great. If you have the steak for a few days, soak it in Canola oil. Remove it from the oil, add spices, such as season all, maybe a cajun rub, pepper, garlic. Keep the broiler hot, cook each side about 2-3 minutes, depending on how well done you prefer your steak. The steak should bounce back when you press on it with a fork, if it doesn't bounce back, then you have a well done steak, the more bounce there is, the rarer the steak.

Answer 4

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.

Answer 5

Depending on the gross of the steak, and the point of cooking.
For medium rare, put a frying pan on the stove, when its real hot, put it on the pan 4 minutes each side at the end put salt and pepper as you like.
A secret don't be turning the steak over a few time.

Answer 6

u mean e doneness of a steak or e ways of cookin a steak?e best way of cookin a perfect steak is marinate the steak with some sea salt,abit of peppercorn and cook it on a charcoal or electrical grill..if u marinate e steak wif bbq sauce..it spoils the whole natural flavours of the steak.

Answer 7

First of all you don't want to mess around with the meat. It will take a much longer time to cook and won't come out good. Second it depends how you want your steak cooked well, medium well, and so on. that will determine the desision of how long.

Answer 8

That is very individual. Some prefer rare and allow the natural beef flavor to come through. others prefer more doneness. I like using Mccormicks broiled steak seasoning on either a tenderloin or ny strip. season and allow to sit at room temp for 30 minutes. then grill over coals to desired doneness.

Answer 9

Marinade it in liquid smoke and worcheshire sauce for a few hours, then season with your own combo of salt/pepper/spices to suit your tastes. If you have a grill, by all means use it, but if not use the broiler for about 5 minutes on each side, give or take depending on the thickness of the cut of steak.

Answer 10

My perfect steak is charcoal grilled, seasoned with salt, cracked pepper, Garlic powder, onion powder and cracked mustard seed.
Cooked rare over High heat to sear the surface.