How does a person prepare the perfect steak?

Answer 1

if it is flank steak then seasoned and put in ahot fry pan and cooked for abot 5-6 minutes per side. flank needs to be rare.

Answer 2

First you would need to buy a really good steak. I prefer a NY strip, a Porterhouse or a Tbone. Look for little white lines running uniformly all through the steak. This is called Marbleing. With a truly good steak you won't need any seasonings other than salt and pepper. Don't bother with steak seasoning or anything else like that.
So hit both sides with salt and pepper. At this point you can either grill it until is is just done to your preferred amount of rareness or do what I do and sear it in a stainless steel pan that is screaming hot with some olive oil. Sear it well on both sides and then pop it in a 325 degree oven for 30 mins. I like my steak medium rare so that it's still pink in the center. Yummy!

Answer 3

The best steak I've ever had in a restaurant was from Ruth Chris. Theirs are cooked under a commercial broiler. I've never been able to duplicate a Ruth Chris steak at home, with a residential broiler.

Best I've ever been able to make at home were done on a Big Green Egg.

You need to let the steak warm up to room temperature. You should use a good quality cut of steak with reasonably high fat content - NY Strip, Rib Eye, T-Bone/Porterhouse. Try and get a thicker streak, but not to thick. About 1.5 - 2"

You need to get your grill really hot. The BGE can get over 700 degrees.

Never use a fork to stab the meat while it's cooking, you let the juices out. Either use tongs or a spatula.

Put the steak on the hot grill for about one minute, rotate the steak 90 degrees, but continue cooking on the same side for about another 30-60 seconds (depends on how bad it's flaming up). You rotate it to create the grill marks.

Flip it over and do the same 1 minute followed by 90 degree turn. At this point your steak is rare.

If you have a charcoal grill(BGE or webber), shut down all the air sources and close the lid and let the steak sit in the dying heat for 3 to 5 minutes depending on how well you like it done. With a gas grill, lower the heat to it's lowest level, close the lid and let it sit, unsure how long (probably 3-5 again).

Remove from the grill and let it sit for about 2 minutes before you cut into it.

I like the McCormick's Montreal steak seasoning on mine too. You can find that in the spice section of most grocery stores.

Answer 4

Once you learn to grill a good steak all that other garbage at the restaurants will seem like bushleague. Get a good steak like a rib eye. Marinate it with some balsalmic, olive oil and crushed garlic. Do that for about a couple hours. When its done put some kosher salt and pepper on it. Throw in on the grill at fairly high heat. Not too long. Remember you can always throw a steak back on. Mmmmmm

Answer 5

Everyone yearns for the "perfect steak" but to each "his own" I will tell you about mine:
1. It has to be on a barbecue grill- and you cannot put your steak on until it is completely hot.
2. If you want a good steak- it has to be black angus and the thickness can be to whatever you prefer--I like mine 1 1/4 " and I use a "rub" on both sides - steak seasoning rub-
3. I like it done medium- meaning pink, no blood.
4. I sear it in both directions- I again like the criss cross pattern on the steak- presentation is also as good as taste to me.
5. Then I flip it and do the same for the other side.
6. Turn the heat down to medium low- for about 7-10 minutes and voila' THE PERFECT JUICY TASTING STEAK YOU EVER HAD.---the secret is in the searing of both sides- that completely cooks the exterior and seals in the juices---yum..........now you made me craving steak.

Answer 6

Start with a really good steak such as a rib eye or delmonico put the steaks in a glass pan and put in a beer, a half a cup of cola, lea and perrins worchestershire sauce, a cup of red wine, a dash of balsamic vinegar, fresh crushed garlic, kosher salt, fresh cracked pepper and the secret ingredient, a packet of good seasons italian dressing mix. Marinate over night. Cook over charcoal till medium rare. Serve with a loaded baked potato and a tossed salad or a caesar salad! Bon Appetit!

Answer 7

I marinade mine for two days (especially if they are nice a thick) in a Jack Daniel's marinade (I love the mesquite). Then get your grill or skillet real hot and put the steaks on to cook. Turn the heat down after you've seared both sides. To tell if they are rare, which is my pleasure, push down on the meat after about four minutes. If the meat is sort of squishy, you are there. The harder the meat becomes when you push down on it during the cooking process, the more well done it is becoming. Hope this helps and happy eating! Annie

Answer 8

I prefer ribeye steaks.

Kosher Salt
Fresh Ground Pepper
Garlic Powder or minced fresh garlic
Beau Monde seasoning

Rub generously onto all sides of your steak and let sit for at least 2 hours, preferably more.

Worcestershire sauce
Rosemary, stems removed
Oregano, roughly chopped
Red Wine
or
Wine Vinegar

Blend worcestershire and red wine/wine vineagar. Place in resealable container and add meat. Place Rosemary and Oregano in the container and seal. Marinate for at least 2 hours, preferably overnight.

Heat grill/broiler until hot. Place meat on hot grill and sear on both sides to keep juices in. Move meat away from direct flame and monitor closely. Medium rare takes about 7 - 8 minutes on both sides depending on how thick the meat is.

Answer 9

Allow steak to stand at room temperature for 20-30 minutes before cooking. Season to your own personal taste, such as with fresh minced garlic, cracked pepper, commercial seasoning etc.

Grill to your desired doneness. We use the cookout calculator at charcoalbob.com to calculate the grilling time based on the cut of meat, thickness, doneness, grill (charcoal or gas). It also gives you specific printable instructions for how to grill steaks, and has other grilling tips.

After grilling, allow the steak to rest for 5 minutes before cutting to keep it juicy. If you like steak sauce, go for it.

Answer 10

According to the folks I watch on the Food Network, the first tip is to take the meat out of the refrigerator for about 20 minutes before cooking. (Cooking it cold "shocks" it, making it tough.

Let the cooking surface get HOT before putting it on.

Salt and pepper it, put seasoned side down, first, then salt and pepper the other site..

Don't move it after putting it on; don't crowd the steaks, leave lots of room between.

After you take it off, let it rest for 5 minutes.

I don't agree with all the people telling you to put all kinds of flavorings -- if you like the taste of the meat, salt and pepper is all you need. Why make it taste completely unlike meat?

(They put too many spices into all their meats on the Food Network, too. But their basic concept is right.)

When you buy it, make sure it has lots of marbling -- that is, there's little lines of fat all through the red part.

Answer 11

Mid rare steak