whats the best way to cook steak.?

Question

medium nice and pink in the middle

Answer 1

Grill. (- -,)

Answer 2

Depends on the cut of steak you choose! Should you choose a filet mignon the best method will be to pan seared with half butter and oil and finish cooking in a 400 degrees oven for 7 to 10 min.
But should you choose a porterhouse, t-bone and/or ribeye... Gas grill, charcoal grill is the best way to go with the fat content of these cuts you will end up with a very tasty steak. Again with meat you need your grill temperature really high/hot to seared the juice of your meat then move it to a lower temp to finish cooking. By touching your meat and you feel some give it should be rare to medium and well done when you touch it and there is no give..sorry the more you cook steak the more you'll know by the touch when it's ready for you.

Answer 3

On the grill. Allow the steak to stand at room temperature for 20-30 minutes before grilling, and allow it to rest for 5 minutes before cutting to allow the juices to settle back into the meat.

To get the steak medium rare depends on the cut of steak, thickness, type of grill (charcoal or gas). We use the cookout calculator at charcoalbob.com to get excellent results. Just enter the details of the steak you're grilling and it will calculate the grilling time and give you instructions for how to grill the steak.

Answer 4

I like to cook on a gas grill- hate waiting for charcoal, i even cooked some steaks outside when it was 30 degrees 2 nights ago

Answer 5

All the previous answers are good insofar as the cooking method. To test the done-ness of the steak, hold your hand palm side up loose fingers and thumb. Press against the palm just below the thumb (thick part). Then using the same finger (no, you won't burn yourself ) press against the steak. Same feel?? - rare. Close fingers and thumb, repeat, medium. Fold thumb inside, curl fingers around and squeeze, feel and compare - well done. (PS. good way to cook steak indoors is to sear on top of the range, then transfer to a 350 oven to finish.)

Answer 6

On a charcoal grill. That is the only way to cook steak in my book.

Answer 7

A steak is a slice from a larger piece of meat, typically beef. Red meat and fish are often cut into steaks. Most steaks are cut perpendicular to the muscle fibres, improving the perceived tenderness of the meat. In North America, steaks are typically served grilled, though they are also often pan-fried or broiled. Because steaks are cooked quickly, using dry heat, and served whole, the most tender cuts of the animal are usually used for steak. This also means that steaks have a premium price and perception; the idea of eating steak is a signifier of relative wealth.

A restaurant that specializes in steaks is known as a steakhouse. In the United States, a typical steak dinner consists of a steak, with a starchy side dish, often potatoes, occasionally rice, pasta, or beans. A small serving of cooked vegetables accompanies the meat and side, with tomato, mushrooms, peas and onion rings being popular. A well-known accompaniment to steak is prawns or a cooked lobster tail, a combination often called surf and turf. Special steak knives are provided along with steak; a steak knife is sharper than most table knives and can be serrated as well.

In France, steak is usually served with French fried potatoes, and the combination is known as 'steak-frites'. Vegetables are not normally served with steak; a green salad may follow.



Degree of cooking

A porterhouse steak on the grillMain article: Temperature (meat)
The amount of time a steak is cooked is a personal preference; shorter steak cooking times retain more juice and flavor, whereas longer steak cooking times result in drier, tougher meat but reduce concerns about disease. A vocabulary has evolved to describe the temperature or degree to which one prefers one's steak cooked. The following terms are in order from least cooked to most cooked:

Raw - uncooked. Except in special dishes, like steak tartare, steak is not eaten or ordered at this stage.
Blue rare or very rare - Cooked very quickly; the outside is seared, but the inside is usually cool and not warm and definitely not cooked. The steak will be red on the inside.
Rare - The outside is grey-brown, and the middle of the steak is mostly red and warm, with the edge of the inside pink.
Rare plus - The outside is grey-brown, and the middle of the steak is mostly red and warm, with some pink. Often ordered by those that prefer medium rare and don't mind rare but worry about overcooking towards medium.
Medium rare - The outside is grey-brown, the very middle of the steak may still be red, fading through pink to a grey-brown near the surface of the meat. Unless specified otherwise, upscale steakhouses will generally cook to this level.
Medium - The very inside is pink, fading to grey-brown throughout the rest of the meat. The outside is grey-brown.
Medium well - The meat is mostly grey-brown with a hint of pink. The juiciness of the steak is reduced when cooked to this level.
Well done - The meat is grey-brown throughout; the juiciness and tenderness is reduced, and the meat may seem dry and chewy. Ordering a steak to this doneness is considered a bit of a faux pas in most upscale steakhouses as it goes beyond necessary safety standards and leaves the meat quite dry.
Most people tend to order their steaks somewhere between medium rare and medium well.

A style exists in some parts of North America called "Chicago". A Chicago-style steak is cooked to the desired level and then quickly charred. The diner orders it by asking for the style followed by the doneness (e.g. "Chicago-style rare"). A steak ordered "Pittsburgh rare" is rare or very rare on the inside and charred on the outside. The term "Pittsburgh" is thought to be derived from "Black and Blue", another way of ordering a charred rare steak (Black, i.e. sooty from coal dust on the outside, Blue-rare on the inside).

Answer 8

Thank you Bob S for the "palm test". It's a really easy, simple and "portable" method that can be used anywhere from home to picnics.

Answer 9

on a grill