what is a good side with a big juicy steak..and how do i cook the best steak you could ever taste?

Answer 1

Vegetable oil, salt, pepper.
Cast iron skillet

(assuming 1 to 1 1/2 inch steaks.)

Oven to 500 degrees F
Heat cast iron skillet in oven
Meanwhile...brush oil onto steak (both sides)
salt and pepper to taste
Move skillet to high heat burner on stove
sear steak for 30 seconds on 1st side
sear steak on 2nd side 30 seconds
move skillet back to oven
wait 2 minutes (for medium rare)
or 3 minutes (for medium)
or 4 minutes (for medium well)
turn steak
wait 2 minutes (for medium rare)
or 3 minutes (for medium)
or 4 minutes (for medium well)

Don't use a fork to turn the steak. You want to keep the juices in.
Use a spatula or tongs to turn the steak.

I know it sounds like the heat is too high, but it sears the steak to keep in the juiciness.


What to serve with it you ask?

Petits Pois a la Francaise

French Style Green Peas (from Antoine's Restaurant of New Orleans')

1/3 cup chopped ham
3 tablespoons butter
1/2 cup chopped green onions
1/2 cup chopped lettuce leaves
1 bay leaf
2 1/2 cups canned baby peas in packing water
1/2 cup additional water
salt and ground white pepper

for rue (thickener)
2 tablespoons butter
2 tablespoons flour


Saute ham in the butter for a minute then add green onions, lettuce and bay leaf. Continue cooking until vegetables are limp. Add the peas and packing water and extra water. Bring to a boil.

In a skillet melt the butter and add the flour. Stir and cook for two minutes. Blend flour and butter mixture with some of the liquid and add to the peas. Season to taste with salt and pepper. Cook until liquid thickens and serve.

These will definitely be a hit!
Don't let the French scare you...these are really easy to make.

Answer 2

The most important thing is to pick a quality piece of meat. You can choose NY Strip, Ribeye, or Filet Mignon, but make sure it is good quality (medium red color, ample marbling of fat, no discoloration, preferably Angus meat). The next step is seasoning. This is all according to taste, but salt and pepper go a long way to making it taste good. You can also add garlic powder or any other seasoning you like. Season it and leave it at room temperature for about 20 minutes. Then put on a hot grill or in a hot pan on the stove. Sear it on both sides. The time depends on how rare you like your meat.

A great side to steak is sauteed mushrooms. Melt 2 tbsp of butter in a saucepan on med-high heat, add sliced mushrooms and saute until lightly brown. Add salt and /or garlic powder for taste. Add a splash of your favorite wine. Then serve. Delicious.

Answer 3

Bring to room temp before cooking meat. Cook it simple season and grill (over charcoal if possible) I really love mccormicks Broiled Steak seasoning. I usually choose a filet mignion, NY strip or Porterhouse. I tie my filet.
Oven roasted new potatoes or a baked potatoe with sour cream and chives. Perhaps some sauted protebellos and may be a nice ceasar salad.

Just do not over cook. It does not matter if you have the BEST cut if you overcook it.

Answer 4

I think the best thing to eat with steak is rice, and the best steak that has ever been invented is porterhouse. It tastes best cooked on a charcoal grill, but I don't do that because they say it may cause cancer. To improve the flavor of any steak or any piece of meat, sprinkle it with MSG, mono sodium glutamate. It's sometimes sold under the brand name Accent. With hamburger you can mix it right in. It isn't the taste of MSG that's important. It causes a chemical reaction on your tongue that makes meat taste better. Some people even sprinkle it on salads, which accomplishes nothing.

Answer 5

The best steak requires the best meat. Filet mignon will be expensive but tender and able to eat with fork. Rib eye is a prime rib cut into steaks and will be good also.

Answer 6

Marinate with salt, pepper, olive oil garlic and half a glass of white wine, bit of .rosemary. Let it sit for one hour. Put in in a pan with butter (pan must be very hot) and leave it just 30 secondso on each side(this operation will seal the juces inside).

Now put it on the bbq grill and check it ten minutes on each side will give you a medium rare..

a Cabernet Sauvignon is better than anything else(unless you have a lady that you want to impress with your good cooking)

Answer 7

the best cooked steak i had was cooked in a very hot cast iron skillet with a very little seasoning. and a good side is fresh corn on the cob,homemade baked beans, and a large baked potato.

Answer 8

A good side is a baked potato.

Check Betty Crocker's cook book for a great steak recipe.

Answer 9

Filet with mushrooms 3 Minutes on each side. Double baked potato with butter and sour cream and cream corn. I'm out of here

Answer 10

You can do some steamed baby carrots with a baked potatoe with sour cream and chives. For the steak you can marinate it with a marinade of your choice and then grill it!