best way to cook steak?

Answer 1

A hot frying pan with losts of butter. Coat the steak with black peppercorns and sea salt and cook for about 2 minutes on either side, so the steak is rare. Hmmm delicious.

Answer 2

First you have to start with a "quality" steak. Cuts of steak can be broken down into three sections. Starting on the upper back and moving down to the mid-back you have the rib, the short loin and the sirloin. The rib contains cuts such as the Rib Roast, the Rib-eye Steak and the back ribs. This is the least tender section of the three. The short loin produces the T-bone, Top Loin Steak, Tenderloin and the Porterhouse. The Sirloin gives the Sirloin Steak, and the Top Sirloin. Other steaks like the chuck, round and flank steak come from those respective areas and tend to be tough cuts of meat. Strips steaks, like the New York Steak is cut from the T-bone portion.
For best results, make sure the steaks are no thicker than 1 1/2 inches. Steaks that are best for grilling have thin streaks of fat running through them. This soft internal fat partially melts during cooking and keeps the steak from drying out.
Season the steaks on both sides the seasoning varys according to your tastes.
Place the steaks on the hot grill. The grill should be hot enough for you to hear a sizzle when the steaks touch the grill grate.
Cook for 3 to 5 minutes per side. To create attractive cross-hatched grill marks, give the steaks a quarter-turn halfway through cooking on each side.
When done, allow the steaks to rest for a few minutes before cutting them. This helps them retain those great juices.
Rare beef is about 115 to 120 degrees F, medium rare is 125 degrees F, and medium is 135 to 140 degrees F. These temperatures are lower than they would be for larger roasts because the effect of residual heat is greater.

Answer 3

on the grill or in a pan BUT the two most important things are:
1. The pan must be REALLY hot, plop the steak on the grill or pan and turn around just ONCE. If you like it nice and rare, just shock it on both sides and serve.
2. Add the salt at the end of the cooking process, salt draws out the juices and you'll end up with a dry steak if you add the salt at the start.
Cheers!

Answer 4

I always use a steak rub, let the steak set 20 minutes, place on a red hot grill 3 minutes turn 90 degrees 1/2 minute more...
(to get diamond marks)

Turn over for 2 minutes - let rest on a plate covered with high lid for 2 to 3 minutes. (these times are for a 3/4 inch or l inch steak of good quality) it will turn out medium well with char marks.

Perfect.

Answer 5

I only eat steak when I'm out, it's the only way it'll get cooked properly :BLUE with nothing on it ,the juices are awesome and it's easy to smell if it's off or been lying around too long.

Answer 6

rub olive oil and seasoning over the steak and place in a smoking hot griddle pan and cook to your liking. (mine's med-rare = approx 2 mins each side)

leave it to rest for as long as the cooking time to let the meat relax and the juices soak back into the fibres.

Answer 7

Cast iron skillet on high heat. Sear the steak on both sides, about 3 minutes/side. Put into a 400 degree oven for 5 minutes for medium. 3 minutes in oven for rare.

Answer 8

In a frying pan with a little salt and some pepper. You won't need oil as the juices will come out and the meat can cook in them.

Answer 9

Over charcoal or wood fire Fire must be hot but not to hot.Hold your hand 1 foot over fire if you can count to 3 before removing your hand it's hot enough. Season steak to taste. Grill both sides until done the degree that you like.

Answer 10

Marinade the steak for a few hours in a large freezer bag with "dales" marinade from any grocery store and minced garlic from a jar, then grill on a charcoal grill, the result is a juicy, flavorful mouthwatering steak!!!