2007-01-10 03:34:51 · 10 answers · asked by Anonymous in Food & Drink ➔ Other - Food & Drink
Add little bit of oil to your skillet and turn it up on meduim high heat. When oil starts to sizzle add your steaks, cook for 3-4 minutes on one side or depending on the size of steak may need longer cooking time. And apply the same to the other side.
If you keep turning your steaks it will dry it out.
2007-01-10 03:52:36 · answer #1 · answered by Island Girl 5 · 0⤊ 0⤋
Get your skillet smoking hot, cast iron preferably. Season your steak with salt and pepper at least add a bit of canola oil to you pan.
Sear on both sides 3 minutes or so, then finish in a 400 degree oven for 5-10 minutes.
2007-01-10 11:51:21 · answer #2 · answered by Christina H 4 · 0⤊ 0⤋
The secret to juicy meat it to NOT overcook it. When you cook steak in a skillet, flip only once and finish it in a 350 degree oven.
2007-01-10 11:38:02 · answer #3 · answered by rusrus 4 · 0⤊ 0⤋
Marinate it in Italian dressing for about 2 or3 hrs. and cook it slow. I know the marinate sounds a little strange but it's great and keeps the meat tender. If you have a meat thermometer stick it in the middle once in awhile and when it reads 160 it's med.with just a touch of pink in the middle. Before pouring the bottle of dressing over it stick it with a fork a few time so the dressing will soak in
2007-01-10 11:53:46 · answer #4 · answered by Larry m 6 · 0⤊ 0⤋
Part of the problem can be the type of steak you're using...the more marbling, the less problem. I stab mine with a fork a few times and cover it in a light marinade and fry on low in a little butter (salt free), and really don't have a drying problem.
2007-01-10 11:41:19 · answer #5 · answered by mottthedog 6 · 0⤊ 0⤋
I add a little water and cook it slowly. I also marinade it first, the marinade along with the water make a nice little gravy. I like New York Steakhouse marinade. Yummy!
2007-01-10 11:43:32 · answer #6 · answered by juicie813 5 · 0⤊ 0⤋
steam it in a bit of water with a lid on the pan, like loose meat burgers or for the richest flavor in a pan, and most likely not the healthiest for your heart method, fry it at a low heat in lots of butter, I mean LOTS of butter, flipping it over often until cooked to your liking....
2007-01-10 11:43:02 · answer #7 · answered by tannerslay 1 · 0⤊ 0⤋
Use high heat and don't add salt until just before cooking process is done.
2007-01-10 11:52:41 · answer #8 · answered by GrnApl 6 · 0⤊ 0⤋
on very hot heat and you do need to use sirloin strip and with a good olive oil
2007-01-10 11:43:59 · answer #9 · answered by anastasia 4 · 0⤊ 0⤋
Do it the European way...with Butter...
2007-01-10 11:58:37 · answer #10 · answered by Kier22_2 6 · 0⤊ 0⤋