Best way to cook steak?

Question

I wanted to buy fillet steak to cook for valentines but caught for time, there was none left. Instead I bought "Medallions of Organic beef" it looks almost as good as fillet, how best should I cook it? We both like it well done but I dont want to char it, is there a way of cooking it so it's blood free yet still juicy and tender?

Answer 1

Sear it first in with very hot oil then cook slowly on a grill, if you have one, until one side is cooked and the cooking is apparently rising to the upper side. Turn over and cook the steak to the way you like it and over again to the original side until that too is cooked. It is important that you do the cooking slowly and that you don't overcook it. Make a sauce (gravy) from whichever you prefer and pour this over the steaks.

Send me an invitation!!

Answer 2

The best way to cook steak is by grilling. However when you want it well done, but still tender and juicy on the inside, that won't happen. Well done always makes the meat less tender and less juicy. The alternative would be to first pressure cook the steak in just enough water or beef bouillon to cover the steak, and pressure cook it for about 20 minutes from the time the pressure cooker sizzles. after 20 minutes, remove it from the pressure cooker and put it on a very hot grill, for about 2or 3 minutes on each side, if you have an inch thick steak. Use less time if the steak is thinner. You will then have the grilled taste, but the meat is well done and tender and juicy.

good luck!

Answer 3

Buy prime or choice steaks. It will say this on the packages, or ask the butcher. Select are not as tender.

Heat a skillet for about 4 to 5 minutes on medium;
Put the steak in the skillet for 4 to 5 minutes;
Turn steak over and cook for 4 minutes;
Put steak in a plate and let it sit for 5 minutes to let the juices go back into the steak.

We like to have a tossed salad with our steaks.

Answer 4

Beef medallions are the same cut as filet. They come from the beef tenderloin. As for cooking it, nothing beats the grill. The thing to remember about filets is they are thick and to get well done with out getting black on the outside they need to be butterflied (a cut lengthwise down the middle almost all the way through).

Answer 5

In the pan with a little butter - not too higher heat - the butter keeps the moisture and enhances the flavour of the meat.

I have started to flatten steaks before cooking them now - the French are great at doing this - I think it is much easier to control the cooking of it that way.

Answer 6

I always broil it at 375 or so. Maybe even a little higher. The other day I broiled 2 filets at 425 for 10 minutes a side or so, I think the second side was significantly less and they were juicy tender and not bloody or pink at all. YUM!

Answer 7

I just do mine in my george foreman grill so the outside gets seared good. Then before it is totally done, take them out and put on a plate and make a tent of foil for the steak to finish and keep all the juices. For well done, try about 10 minutes.
Good Luck!

Answer 8

You like your steak well done? Philistine! You might as well braise it in a crock pot (slow cooker) for 8 hours on low, with 1/4 to 1/2 pint of stock, and some fried onion. It will be well overdone, but at least thanks to the stock it will be tender. You can also make gravy from the stock.

Answer 9

have heat on pan very hot and flash fry both sides quickley then turn down and simmer put some steak seasoning garlic red onion in pan to flavour it if u flash fry it it cooks outside but keeps inside very tender and juicy

Answer 10

I would listen to the ladies about that but as for my opinion...some nice grilled onions on the side w/maybe a few other vegitables, some fresh bread w/ butter and some beer would be awesome. youre boy is a lucky guy. YUm-Yum!!