Best way to cook a flavorful steak ?

Question

How do you cook a steak that is tender and flavorful and not dry? Usually I cook my steak in a frypan with butter. I don't want all the calories of butter so I need a new way to cook my steak. Thank you!

Answer 1

If you aren't grilling then you aren't doing your steak propper. Certain things like Prime Rib or Filet Mignon are exceptions, but for steaks like Ribeye, NY strip, Porterhouse/T-Bone you need to grill them. Steak cooked with butter is good, but if you don't want all the added fat then you can marinade them to suit your taste or simply give them a good rub of salt/pepper/garlic. Alot of people say that adding salt before you cook dries out your steak, but I do this all the time and my steaks turn out juicy. The trick is to cook them hot and fast. I enjoy my steaks anwhere from medium rare to medium depending on the cut of meat. T bones and NY strips I like a litle more rare, Ribeyes I want a little more done. You want to sear in the juices.

Answer 2

The best way I've found is the most simple.

Grilling it nice and fast on a good, very hot grill. BBQ is always, nice, but I use a heavy cast iron grill on the stove top. I brush the tops of the steak with a bit of olive oil to improve the searing. Other spices are, of course, optional.

Cooking the steak fast and hot doesn't give it a chance to dry out. The physics of a grill and the idea of the steak sitting up on the slats and allowing the hot air to penetrate from below without direct contact with the grill contribute to why grilling is still the number one way to do it. And no butter necessary.

Of course, nothing will help if you don't have a good cut of meat in the first place. Buy good cuts that have been properly aged by a good butcher. Cheaper cuts of meat can be worked around through marinating over night, but you can't go wrong with a nicely marbled piece of tenderloin.

And of course, don't overcook it - the more well done the meat is beyond rare, the tougher it gets, and the more flavour it loses.

Also, don't cut into the steak to test its doneness or it will drain it of its flavourful juices. Learn the perfect timing of the steak based on your own method of cooking. And once it is done, let it rest for 5 minutes before cutting into it, for a similar reason.

Answer 3

Get a good cut of steak. Don't marinate it or mess with it.All it needs is salt and pepper maybe montreal steak seasoning if you wish. Take it out about 30 min before cooking. Heat your skillet or grill good and hot. Add the steak. DON"T over cook it. Beef should be cooked no more than medium. If you are eating well done beef just stop and throw your money in the trash. Let the steak rest for at least 5 minutes before cutting it. This will let the juices distribute correctly so they don't all run out on the first bite.

Answer 4

Broil it. It has a lot to do with what cut of steak and what kind you get (aged etc). If it is really "dry" then you are probably cooking it too long. Most people like it a little rare. People who like it well done usually don't even know that they are eating a steak or don't really care so long as they have some catchup to put on it.

Answer 5

if you bought good cuts of beef like filet mignon, kc strips, or ribeyes thats fairly simple. lightly salt and pepper and slow cook over a grill. the trick is slow cook, most people cook their steak with too hot of a grill and the outside is charred while the middle is only rare. i recommend 18 oz. ribeyes for ease of cooking and flavor.
now lets assume you only buy good cuts, but if you dont here you go. if you bought steaks marked as chuck steak or grilling steak or marinading steak, you need to marinade. I always enjoy marinades made from a base of liquor. For pork i usually use vodka, chicken usually just beer, but beef is good with scotch or bourbon. put your steaks in a bowl, cover with bourbon. add a few peppercorns, a little corriandor, fresh garlic, a handful of diced onions, a pinch of sugar and a 1/4 teaspoon hot sauce(i prefer jalepeno to tabasco) let that marinate for at least 3 hours for each pound of meat. and once again slow cook over the grill. one more tip. people always say you should only flip the steaks once during cooking. not true. if you cook one side of a steak all the way while the other side is raw you will lose most of the juices. i recommend flipping every 3-4 minutes and slow cooking them will take at least 20-25 min. to cook them. if you do what ive said i guarantee the tastiest steak youve ever had.

Answer 6

hmmmmmmmmm

I got this from a waiter at Ruth Criss.. he told me how they do it.

Coat steak with salt and pepper only.. put cast iron skillet in HOT oven.. as hot as it will get.. 500 or more.. when it is sufficiently hot, take pan out, place a pat of butter in the pan and steak.

Place in the oven a couple of minutes, turn steak over and put back in until done like you like.

The butter will add only a few calories to the steak as it is melted and will not be absorbed by the meat.

:)

delicious

Answer 7

Steak is meant to cook on high heat and for short time. Use the broiler. Cooking too long makes it dry and tough.

Answer 8

Brush the steak lightly with olive oil. Get the pan very hot before putting the meat in. Don't overcook it. Turn it only once, and don't stick a fork in it (that lets the juices run out.)

Answer 9

Trim as much fat as possible, grilling is best. I marinate in a mixture of Monterrey mix, olive oil and white vinegar which gives a very favorable and distinctive taste. I prefer a well trimmed tri-tip steak.

Answer 10

I like to put mine in on a cookie sheet that has low walls and pour some italian salad dressing on it then cook it till it is done at about 375 in the oven. They are tender every time and taste great.