im cooking steak?

Question

is it better to cook on low heat slowly or high heat quickly?

Answer 1

low, or you will burn it

once it's cooked thru, turn it on high to "sear" it

Answer 2

Put an oven proof skillet on the burner, add a little olive oil and butter. Heat to very hot. Make sure your steak is at room temperature, is dry (dry with some paper towels) and is well seasoned. Add to the hot skillet. Brown on one side, flip over and brown on the other.
If your steak is more than 1 1/2" -2" thick, place it in the oven @ 400 (in the skillet) until internal temperature reaches the degree of doneness you like. Remove from the oven and tent with foil for about 10 minutes to allow the meat juices to stay in the meat. Use a meat thermometer and understand that your meat temp will rise about 5 degrees after you remove it from the oven. If your steak is 1"or less just finish the whole thing in the skillet until done as you like it. No need to put it in the oven. This is the best way to cook steak and is the way ALL restaurants do it.

Answer 3

I like to do both...First I sear both sides of the steak in a cast iron griddle on the stove top on high heat in about 2 tbsp of veggie oil....Roughly two-three min a side.....Then throw the whole thing in the oven on 350 for about 15 minutes. This way the flash searing keeps the juices in while the inside is heated to a nice temp in the oven. Keeps it really moist and it cooks in its own juice. If you are grilling them...use a meduim heat...test the heat of the grill by putting you hand just above the rack....if you can keep your hand there for about 3-4 sec before it is too hot, your at a good cooking temp.

Answer 4

i would have said its best to sear the meat in a really really hot pan.

then remove from the heat when the meats sealed this keeps the steak juicy

then put the steak in the oven and remove once its done to how you like it
make sure you let the steak rest when it comes out the over this again will ensure its juicy

if you cook it on a low heat it will only stay moist if you cook it for ages

Answer 5

Why is everyone saying low and slow? Slow kills out the flavor.

I agree with Rachel Ray....hot, hot, hot!!! Stick it on and turn it to get some nice grill marks after a minute. Flip it when you think you should, I do when it starts "bleeding" on the top. Pull it off the fire when it's ready to go. I heard this on the food network, but found a link that backs it up, see sources.

The thing people do that they shouldn't is cut the steak to check it for "doneness" ... no! It should sit off the fire for no less than five minutes before cutting, this traps the juice inside and makes for a tender, juicy steakhouse-quality steak. Do you take the steak off the grill at the restaurant and put it right on your plate? No. It sits for at least five minutes before being brought to your table.

Also, never underestimate a good marinade. I prefer the KC Masterpiece, worcestershire and Pig's Eye, but any old pilsner (Bud, Miller) will work fine.

Happy eating!

Answer 6

There's lots of ways to cook steak..I think the best is on a bbq,
if you are frying it, though, the technique is the same Salt and pepper both sides of the meat....Sear (high heat) both sides until brown...then turn the heat low and cover until done. (Keep checking it, and don't over cook it.)

Answer 7

The way I do it is in the oven and keep turning it over about half way through so the meat can actually cook evenly on both sides. I usually hea the oven about 350-F at about an hour or so, or atleast until it looks like the steak is done to you.

Answer 8

Cook fairly high heat to get that crispy texture on the edges but a lovely juicy pinkness on the inside.

Answer 9

Cook it over a medium heat. Not to high. season well, McCormick broiled steak seasoning is very good.
When it bleeds through to the top (It should be cooked half way through)
turn it over when it bleeds through again it should be med in the middle. cook a little longer if you want it more well done.
whens dinner.

Answer 10

OMG!!!!! Do not whatever you do heat slowly! You have to get really really hot and chuck it in, it depends on how you want it cooked as to how long you eave it but always a high heat. Otherwise it will look aneamic and be all nasty and chewy.

Hope it goes well!

Answer 11

Firstly HEAT pan up and flash fry it on both sides to seal in da juices and then cook it slowly. mmmm I'm hungry now, and don't forget the mushrooms ,onions and of course the pepper sauce with saute potatoes.And a nice glass of red wine.