What type of steak should I buy and how do I cook it?

Question

I let my daughters decide what we would have for dinner tonight. I can't go back on my promise to follow through and they picked steak. I attempted to cook a few steaks years ago and needless to say... it was a disaster! I don't know the first thing about what type of steak to even buy. Can someone please tell me what type of steaks I should buy or the differences in them and how I should cook them? Grilling is out of the question. It's mighty cold outside. :) Thanks for your help and God bless!

Answer 1

The rough order of quality is sirloin, strip (new York strip), T-bone , rib-eye then filet mignon, with the filet being the best quality. Rib-eye is the easiest to cook and buy because they are always tender and are well balanced or marbled (fat to lean ratio). Always cook a steak on high heat; about 3 to 3-1/2 minutes each side for rare, just under 5 minutes each side for medium and 6-7 minutes each side for well done. Another way to tell is to make a loose fist if the steak has the same feel as the fleshy part of the outer hand just below the thumb and between the fore-finger it is rare, if it feels like the flesh when you poke between the knuckles it is medium done and if you get the responce of poking the knuckle itself it is well-done. Grilling is best but a steak fried in high heat is not bad (especialy if you use a pan that has the grilling ribs on it. Another great alternitive is to buy the filet migon wrap it in bacon (secure bacon with tooth picks) and broil it in your oven. Put them on the highest rack in oven and use the above times if the filets are 1 inch thick (add 1 minute on each side for every 1/2 inch of thicknes). Of course before cooking any steak salt & pepper each side to taste also add garlic (chopped or granules) if you like. Go with the ribeye or filet and it's hard to go wrong!

Answer 2

Flatiron steak and is considered by many as the finest cut of beef available.
This is a new cut of the beef developed by the research teams of University of Nebraska and the University of Florida, the flat iron steak is gaining in popularity with restaurants across the United States.

To broil, marinate the steak first. Then preheat the broiling element and place the steak on a broiler pan 2 to 4 inches (5–10cm) from the heat source. Depending on the size, cook for 14 to 17 minutes, turning once. Remove the steak when it reaches desired degree of doneness—145°F (63°C) for medium rare or 160°F (71°C) for medium. An instant-read thermometer may help you judge the time.

To braise, heat oil in a deep skillet on the stovetop and brown the steak on both sides. Add cooking liquid and seasonings. Reduce the heat and simmer until tender, 3 1/2 to 4 hours. All the chuck steaks lend themselves to braising.

Slice it thinly like you would a brisket.

Answer 3

I prefer T-bone steaks. They are a nice thickness and cook really well.

I actually marinate mine in italian dressing for a couple of hours before cooking. Then when time to cook, I sprinkle a little meat tenderrizer on them along with something called "Johnny's Salt".

I have the heat turned up on high on the stove so that when I first lay the steak into the pan, it sears in the flavor. After about a minute (or when one side is slightly cooked) turn the steak over and sear the other side. Once you have even cooked both sides, turn the heat down and cook the steaks more slowly to keep in the tenderness.

Now, continue cooking until you have reached the color on the inside that you prefer. Well done, medium well, rare, etc... I prefer between well done and medium well. Only a tiny, tiny shade of pink on the inside.

Enjoy!

Answer 4

tenderloin is the best cut, but very expensive. if you want to make a good steak try a strip steak, here is a good recipe for steak that will help you to do better at cooking steaks.

put two- four steaks in a large zip-lock bag
pour 1/4 cup oil into the bag along with 1/4 cup lemon juice,
add the following
3/4 cup bottled steak seasoning, the cheap dollar store variety is the best
then add1/3 cup teriyaki sauce
and pepper to season.
let this sit in your fridge for 1/2 to 1 hour
if you are grilling make sure your grill is turned very low and has been on for at least 10 min before you put the steaks on
if not broil in the oven on the middle rack not real close to the flame broil for about 10 -15 min on both sides
for the last min move to the top rack and turn after they begin to sizzle, allow that side to start to sizzle then take them out and serve with a pat of butter on the top of each.

Answer 5

Huskers is partially right. Ribeye is a good choice, but Sirloin
or top round is ok for taste, but a little tougher. Put your skillet on
medium and throw in a couple of pats of butter. Brown it to your
liking. When you are about ready to pull it out, turn the element
on high and throw in some more butter. Maybe half a stick and
move the steak around until the butter starts to brown and then
pour in a little water - maybe a half cup until it sizzles and dies
down and looks something like gravy. Throw it on a plate and
sprinkle a little salt and pepper on it along with the juice and you
will turn up your nose at steak cooked any other way.

Answer 6

Buy a londan broil or a chuck steak enough for everybody ,get some italian dreasing and some bbq sauce,mix together in a big bowl and put your meat into it for at least two hrs. to marinate it. After you do that you can fry it in a fry pan over med. heat or put it in the oven at 350 until it's done to your liking. A meat thermomiter really helps on this it gives you the temp. to take it out at the leval you wan't. Serve with some ff or just about anything from pork and beans to cottage cheese. Happy cooking

Answer 7

I always buy a ribeye or new york strip and just brown it on both sides in a nonstick skillet, depending on how thick the steak is,about 4 to 5 minutes on each side over medium heat. It's always best to marinade for at least an hour or so first though. This makes it alot more tender. I personally like the "Montreal steak seasonings" marinade. It's delicious!

Answer 8

ribeyes are a geat steak. you can broil themin the oven untill they are done to your liking. I like mine anywhere from med rare to medium. depends on what kind of mood I'm in. Grilling is the best way to cook a steak though. you could slice a steak in strips and fix fajitas with it. don't matter what kind of steak you use for that. (i'd go cheep on that dish) If you broil the steaks, make sure you marinate them in your favorite seasonings for at least a couple hours. you want them juicy not dry. :o) hope this helps

Answer 9

Steak Au Poivre
1 tsp salt
4 tsp freshly black pepper, ground, coarsely
1 tbsp butter
4 x 6 oz tenderloin steak, 3/4 inch thick
5 tbsp cognac
3 tsp Dijon mustard
2/3 cup half-and-half cream
3 tbsp brined green peppercorns, (drained)

Directions:
Steak Au Poivre
Rub salt and ground black pepper over both sides of the steak.
Heat a dry saute pan over high heat.
When pan becomes very hot add butter, let melt, then add steaks.
Turn steaks only once and cook to desired degree of wellness (approximately 3 minutes per side for medium-rare, depending on exact thickness.)
Add Cognac to pan, let sit for five seconds and then light a match to it. Flame should burn out after approximately 10 seconds. (If flame continues to burn, put it out by placing a lid on the pan).
Remove steak from pan (leaving drippings in the pan), reserve on a warm plate and cover with aluminum foil.
Reduce heat to low and slowly stir Dijon and cream into the drippings.
Add peppercorns.
Stir and simmer for a couple of minutes until sauce gains some thickness.
Place steaks on warmed serving plates
Pour sauce over steak.

Answer 10

A t-bone, rib eye, or striploin would do just nicely.

Just get a non-stick pan nice and hot with a bit of oil and sear (to brown) each side of the steaks.
Then slice the steaks or leave whole and place into a 350 degree oven seasoned and all.
Remove when it has reached the degree of doneness wanted.