how do you make a good steak?

Answer 1

Start with a nice cut of meat. The guys behind the meat counter at your grocery store can be very helpful in selecting something you will like.

Many recipes recommend allowing the steak to stand at room temperature for 20-30 minutes before grilling on a covered grill over a direct-medium fire. Then let it stand for 5 minutes after grilling to keep it nice and juicy.

For grilling times we use the cookout calculator at charcoalbob.com. Just enter the details like the type of grill (charcoal or gas), the cut, thickness and doneness you want for your steak. It will give you instructions for how to grill steaks just the way you want them. It also has grilling tips.

Like many things, the key to grilling great steaks is a little practice. If you're just learning, you may find the more dense cuts like NY strip and sirloin a good place to start and then as you gain more experience and confidence, go for cuts like the rib-eye and filet mignon.

Hope this helps.

Answer 2

8 teaspoons salt
4 teaspoons paprika
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon coriander
1/2 teaspoon turmeric

Mix together seasoning ingredients and rub into each side of steak.

Grill steak on a large frying pan over medium-high heat; press down on steak with spatula or tongs to sear the edges.

Complete these steps when making your steak.

ENJOY!!!

Answer 3

Start with a good cut... NY Strip or Ribeye or T-bone. 1-1.5 inches thick.

Brush with olive oil or marinade it with red wine or worcestire or do all of the above. Cook it on a grill. High 5-8 minutes on each side for medium. You should only flip once, however you may flip one last time for 30 seconds on each side for a re-sizzle. Have a beer handy to avoid flare-ups.

Press your forehead... that is the consistency of well done.
Press your nose.... that is medium.
Press your cheek....that is rare.

Answer 4

First of all start out with a good cut of meat - my favorite is a good thick cut Rib-eye. Grill over charcoal, never gas. Light coals ( we use Kingsford charwood - it is great) & heat til medium hot. While coals are burning, sprinkle steaks on both sides w/ Montreal steak seasoning & let come to room temp. Grill til desired doneness - I prefer medium/medium rare. Serve with grilled silver queen corn, fresh garden salad & homemade garlic bread........The steak is so tender, you don't even have to use a knife!!

Answer 5

I start with a branch about 1 & 1/2 inches and whack it off close to the trunk to cause the least stress.
depending I cut it into 3 or 4 12 inch long pieces.
I use a sharp poctet knife to cut a notch in the top I also trim the bark and a little of the wood at the top edge to keep it from splintering when I hit it with a hammer or rock.
fliping to the narrow end I use my pocket knife to shave that end into a point like a pencil.

Answer 6

1st you want to buy a good cut of meat such as a ribeye or a tbone steak, marinate it overnite with laurey's marinade or use italian dressing. then the next day simmer it slowly with the lid on the skillet so the meat isn't dry

Answer 7

Pepper Steak:

52 min 10 min prep
4 servings

1 lb beef top round steak, cut 1 inch thick
2 teaspoons olive oil
1 medium onion, sliced thin
2 cloves garlic, minced
1 cup beef broth
1/4 cup light soy sauce
1/4 teaspoon sugar
1/2 teaspoon pepper
1 stalk celery, sliced
1 green bell pepper, sliced thin
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 can chopped tomatoes, drained or 2 medium tomatoes blanched,peeled and cut into wedges
2 teaspoons cornstarch
1/4 cup cold water

1. Slice the beef into 3 inch strips 1/4 inch wide.
2. Heat 1 T.
3. oil in skillet on medium high and add onion and garlic, stirring until onion is tender, around 4 or 5 minutes.
4. Remove with a slotted spoon.
5. Add remaining oil and saute the beef until browned.
6. Remove with a slotted spoon.
7. Add the broth, soy sauce, sugar and ground pepper to the skillet, stir well.
8. Return beef, onion and garlic to skillet and simmer for 30 minutes.
9. Add celery, bell pepper and tomatoes.
10. Cover and cook until celery and peppers are crisp/tender-around 5 minutes.
11. Dissolve the cornstarch in cold water.
12. Stir into the skillet stirring constantly until thickened around 2 minutes.

Answer 8

i just made one...a pan seared bone-in ribeye steak. i season that bad boy up with some garlic salt, black pepper, and a little bit of olive oil.
then, i put it in a screaming hot cast iron skillet and sear it on both sides on high heat.
next, i drop the heat down to low and add in some sliced onions and cover it with a lid for a few minutes. i cook mine til it's medium-well.
next, i put it on a plate and wait 10 minutes to cut into it.

i ate it with a mountain of mashed potatoes and it was really goooood!

Answer 9

soak a good peice of rump steak in coke. It makes it tender. Leave it overnight if possible.
BBQ with a little cajun spice.
Beautiful

Answer 10

A good cut - ribeye, flat irons, new york strip

A good seasoning (Bad Byron's Butt Rub)

A charcoal Grill