how do I cook a good steak?

Answer 1

Really it depends on the type of steak you are cooking as they vary greatly. My advice is to do some research on say Food Network.

Typically I have found what works best for say a sirloin or T-Bone to get the BBQ grill stoked hot. Preheat, preheat, preheat. Especially when using charcoal wait until ashes are gray and the grill is maxed heat.

Give the steak time to thaw out to room temp on the counter and throw on some spices. Once at room temp and steak is prepped throw on the grill (should hear sizzle or grill is not hot enough). All to cook 2-3 minutes and then turn 90 degrees if you desire grill marks.

Then as soon as you notice blood bubbles on the opposite side time to flip and repeat. Over time you will learn to touch a steak to determine how done it is, but until then I recommend a meat thermometer. Cutting the steak will devastate the juices. The whole ideal is to keep them in.

Once cooked to desired finish let stand 2-3 minutes off the grill so the juices can sink back in throughout the steak instead of being stuck on the outside edges from the heat.

When its all said and done you know you have created a masterpiece when everyone passes on the steak sauce and options for only salt and pepper. Yum!

Answer 2

Depends a lot on the steak itself. A chuck steak can be barbecued if you do it slow and use a good marinade or rub. It's a cheap cut and can be tough if cooked fast. The London Broil is good broiled slowly and sliced thin and served in it's own juices. Moving up there's rump, flank, and round. If done carefully they can also be tasty and tender. Again the rule is slow broil or low heat on the grille. The Sirloins are excellent if flash grilled over higher heats and not too well done. Rare is the best flavor as the meat isn't dried out from overcooking. Over that, there's Rib-Eyes and T-bones that need a little care in cooking but have the most tender meats with great beef flavor. They also cost the most. Broil or Grill over a medium heat and turn them a few times. Don't let the grill flare up and char the outside. The Rib-eye (bone in) takes a bit longer as the bone acts like a heat sink and the rest cooks faster than the meat near the bone. On the grille, put the bone side closest to the heat. Practice will make it best, you've got to develop a knack for steak the way you like it. Bon apatite!

Answer 3

First, you need to buy a good cut of meat. Look for something like a rib-eye/scotch fillet, porterhouse or similar high quality cut. Make sure it is a rich red colour, and not turning brown. A high degree of marbling (intermuscular fat) will keep it tender and moist, though this is less healthy.

Grilling is my preferred method for cooking steak. Make sure the grill is well lubricated with cooking spray or olive oil. If it's a gas grill, start it out on high to get the grill good and hot and then reduce the heat just a little. If its charcoal, let it warm up for a healthy amount of time.

Assuming the steak is about half an inch thick, grill for 5 minutes on one side and 4 on the other for a medium steak. If it's thicker, add about a minute to each side; if it's thinner reduce by about a minute per side. Likewise if you prefer it more or less done.

Once you take it off the grill, lightly salt it and let is rest for 3-5 minutes.

Answer 4

I always cook a porterhouse on my gas grill and it turns out great. I just turn the fire on one side of the grill and let it get hot for about 10 minutes, then I put the steaks on the other side ( the one that don't have a flame under it ), let it cook for about 8 minutes and its done. I don't add any seasoning to my steaks, I think it ruins the flavor.

Answer 5

I suggest a grill for the best results. Take the beef out of the fridge about 30 mins. before you cook it. Having the beef at room temperature will help it to cook more evenly through. Cook it at a very high heat only flipping it once. The length of time you cook it depends on how well done you like you beef. I prefer mine to be medium rare, that means you would cook it for approximately 10 minutes depending on the type of cut and thickness of the meat. Let the meat stand for at least 15 mins. prior to cutting to let the juices rest, otherwise they will all get squished out when you cut the meat and will make it less flavourful and juicy. Feel free to marinate the meat for up to 24 hours prior to cooking, or just brush on some sauce either as you cook or when it's done. Enjoy!

Answer 6

I put the steak into a non-stick frying pan on med
heat, browning on both sides.
Add 1/2 cup soy sauce onto steak and 1/2 cup water.
Cook until water is almost gone turning one more
time.

Answer 7

SIMPLE 10 MINUTE RULE:-

Hot pan or skillitt, season steak with cooking oil and pepper (no Salt)

cook for 2mins each side for rare, rest for 6mins

cook for 3mins each side for medium, rest 4mins

cook for 4mins each side for well, rest for 2mins

stick to it and it will work,

Trust me said colonel Sanders to the chicken !!!

Seriously it does work and you can also try flavouring the oil with garlic before cooking, but remove before cooking the steak or it will burn, if it's burnt it's ***** not much good..eh.

Answer 8

Get your grill hot. While grill is heating take stakes out of fridge and get to room temp. ( 30 min) Litely smear about 1 tbls of evoo and salt and pepper. Before placing on grill take a paper towel foled up and saturated in veg oil and rub on hot grates. ( Prevents sticking) Place steak down on grill wait 2 min rotate 45 degrees wait 2 min. Flip wait 2 min rotate 45 degrees wiat 2 min. remove from heat slap a tsp of compound butter on top and enjoy. ( compund butter is butter and roasted garlic and or any other flavor u like sundried tomatoes are also good. mixed togeter to smear on food to enhance the flavor) Enjoy.

Answer 9

marinate the steak,slow cook it in a frying pan.

Answer 10

I say you watch how it's done on that recipe video website http://imcooked.com