the best way to cook a steak?

Question

i am cooking me and my boyfriend steak dinner tomorrow night. I usually fry the steaks until well done then put them into the over for 5 minutes. We both like out meat well done, but how can i make it so that it also melt in your mouth instead of being tough? I use medallion cut steaks from Tesco's finest range? Also any good side food suggestions to go with it, i usually do peppercorn sauce, peas and onion rings.........

thank you! xxxx

you CAN have well done steak and it also melt in your mouth, i have had that in many quality restaurants.

Answer 1

Ok, here goes - Take a filet (or whatever cut) and season it with salt (Kosher if you have it) and let it sit for 15 min or so at ROOM TEMP. When that time is up, get a skillet and add 1-2 Tablespoons butter and about 1 clove (cut up) of garlic - Turn heat on skillet to med or med-high. When butter starts to smoke, turn heat down a little and add steak. Cook it for 3-4 min per side until it is nice and brown on both sides. Take out and place meat in 400 deg oven in a different skillet (or whatever you want to use) and cook for about 7-10 min (maybe longer depending on thickness of steak).

Here comes the GOOOOD part...

That dirty skillet you used - it is all dark and looks nasty -- no my friend that is the GOOOOOOOOODness of this recipe...

Get some white wine and add about 1 cup of wine to it and turn heat on high - boil and scrape all the stuff off the bottom of the skillet. Turn heat down after about 2-3 min and let it reduce to about 1/2 its original amount. To this, add 1 cup of cream (40% whipping cream) and about 3 teaspoons (1/2 tablespoon) or so of pepper (cracked if you have it - add to taste - you can always add more later) and 1 smidge of beef base (of you dont have the thick beef base, use a bullion cube or two). Again this is to taste -

Let it simmer (don't let it boil) for a few min. When the steaks are done, remove and turn heat to high on the sauce. Let it boil for only a few seconds (10 or so) then pour over steak and enjoy.

Being a man, I don't need side dishes with my meat - just give me more meat :)

Answer 2

OK, go to your local butcher and ask for either a pin-bone steak or a rib-eye steak. Rib-eye is the best-all dark and marbled(it's the marbling that provides flavour and 'meltiness').

Super-market meats are all very well but for steak you need a good butcher, and you will almost certainly get a better cut cheaper.

Get a good quality griddle pan and get it ridiculously hot-no oil/butter or anything and sear both sides of the steaks quickly. Then turn it down and continue to cook until ruined(sorry, well done).

The fact that both sides were seared should help retain the juices and keep it melty-make sure that you cover the meat with tin foil for 5 mins out of the pan while you serve up the rest of the meal-that way the meat rests-much like you do with a joint-but doesn't go cold.

As regards accompaniment I would serve with a crispy salad, a few thick,homemade chips/wedges, some warm ciabatta lightly buttered and a good red wine.

If you like sauce on steak then try horseradish butter, buy some horseradish(you can get it in jars) and mix with some butter(60-40 respectively). While steaks are resting, put the horseradish butter on top to melt over it. Moist but not suffocating the steak(and if you get rib-eye try a little bit on it's own first).Yum.

Answer 3

Well frying it will make it tough. And generally, even the best cuts of beef, the more well-done they are, they tougher they become because as they cook, they loose a lot of the moisture in the meat.

Try grilling the meat or pan-searing. To pan sear, heat a very heavy pan (like a cast iron skillet) with a bit of oil until almost smoking. Salt and pepper the beef on both sides. When the pan is really hot, toss the meat on the pan and sear both sides of the steak. Then turn the heat down to about medium after the sides are seared (searing will lock in the juices) and cook until your likeness. But you may want to add a bit of liquid to the pan as well during the last part of cooking. You can add a small amount (maybe a half cup or so) of beef stock or red wine to deglaze the pan. I'd toss some sauteed mushrooms and/or onions on the top.

The rarer the steak, the more likely it will melt in your mouth. Honestly...the juices remain in the steak that way!

Answer 4

Buy the best steak that you afford. ( but dont wast money on fillet)

The larger the steak the better it will cook. I often use a single rib of beef as here in Spain we cant always get the cut that we want.

marinate the meat by drizzling some olive oil and soy sauce over it, let it stand for a couple of hours ,at room temperature (this is important)

Heat a frying pan and melt a knob of butter fry some sliced mushrooms for 2 mins.

Add the steak and cook both side till just coloured.

Pour in 5 fluid oz single cream and 1 tbsp soy sauce, reduce heat and cook for 3 mins.

Answer 5

I wouldn't attempt fillet steak well done as its usually quite thick and will need more cooking time to cook it through. Try a nice rump steak, aberdeen angus if you can fine it. Leave it out of the fridge before you cook it so that its room temperature. Rub olive oil on the steak and season it with pepper before cooking. Heat a griddle pan so its very hot (don't oil the pan) then cook the steaks until done, seasoning with salt on each side once cooked. I usually cook each side for 2.5 minutes for medium rare but probably 4 each side for well done. Once cooked take off the heat and leave to rest for about 5 minutes (but not in the oven) - cover with tin foil if you're worried about it cooling too much. The best sauce has got to be bearnaise sauce accompanied by mash or chips and your favourite green veg or a crisp green salad.

Answer 6

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RE:
the best way to cook a steak?
i am cooking me and my boyfriend steak dinner tomorrow night. I usually fry the steaks until well done then put them into the over for 5 minutes. We both like out meat well done, but how can i make it so that it also melt in your mouth instead of being tough? I use medallion cut steaks from...

Answer 7

Beef are cooked in rare or medium style but don't cook it in well done:- it will never melt in your mouth in well done. because all the juice from the meat has dried up and become tough instead.
You should go to the supermarket and select Sirloin steak which is the best of all.Grilling is the most suitable method to taste the full flavour of steak.
Marinated the steak with any steak souces and grill or bake it in pre-heated oven for 3 or 5 minutes on each side to get rare or medium done. that's all, it very simple, and I enjoy it very much.

Answer 8

Yes it is possible to have well done juicy meat. First of all dont use the oven because you are going past well done. If you use a skillet or pan dont go overboard with oil use equal parts of oil and butter. Melt them and have your pan hot before putting in the steaks. Once the butter melts and the pan is hot (before browning occurs) place the steaks. The most important thing is that you do not touch them. In order for the juices to stay in you have to sear each side of the steak before turning, that way you lock in the juice. So once one side is done turn it and leave it there until the other side is seared. Once it is you can lower the heat and cook to your liking. Overhandling the meat kills it. Side dish? Nothing beats mashed potatoes with real bacon bits, parsley, butter and sprinkled melted cheese on the top.

Answer 9

How To Cook Medallion Steak

Answer 10

Start with a nice tender cut of beef. I prefer rib eye because its tender but has enough fat content to make it taste good. Filet is good too, but is very lean and doesn't have a whole lot of flavor. Second, season it to your liking.Just salt and pepper or try asking the meat cutter at your local grocery store what he recommends. Lastly, when cooking the steak, let it get good and seered on one side, lower the heat a bit after flipping it. Watch for the juices and the blood to raise to the top. When this happens its done medium rare. This is the state in which grilled beef tastes the best. Cook a little longer if thats too rare for you, but never cook well done. It tends to make the meat tough.