how to make the perfect steak?

Question

Not a very expensive cut of meat

Answer 1

Flat Iron steaks are AWESOME and inexpensive. They are so tender,flavorful and juicy. You can cook it any method you like and it turns out great. They should be available everywhere.If you for some reason can't find it, ask your meat man, he'll give you one. No marinating necessary.
Flat Iron is a specific cut of meat just recently introduced to the market.
Grill it or pan fry it . You will love it. It may become your favorite.

Answer 2

First of all, you need a decent piece of meat. You can get a T- BONE or PORTERHOUSE for about $7.00 at the market. Season steak on both sides with Kosher salt and fresh cracked pepper- that's it . Before grilling- gas or coals - gas = quicker, coals = longer but better flavor- let steak come to room temperature for about an hour- this will let the steak cook more evenly. Grill to medium -rare - a little pink in the middle- for best flavor. Let rest for 5 mins. covered with foil once off the grill- this allows the juice of the meat to redistribute. Otherwise if you cut into it right away, you will lose all the juices on the cutting board. Crack open a cold beer and enjoy.

Answer 3

Here is the best, fastest and best tasting steak.
1. Marinate the steak for at least 30 min- 1 hour. Over night in the fridge is best
2 Marinate it in your favorite brand of Worcestershire sauce . (even if you do not like Worcestershire sauce you will love this)
3. Cook on an open grill, to your liking. Yummy yummy.

I think i would only use this method on grill (open flame) cooking. The smoke flavor and the sauce combine to create the overall flavor..

I have only used this method on open fire grill cooking. It is great.
Good luck... Let me know how it turns out..
Daniel
[e-mail]
http://www.biminitops.biz

Answer 4

FIRST MARINATE IT IN ITALIAN DRESSING IN A ZIPLOC BAG FOR AT LEAST A COUPLE OF HOURS. EVEN MORE IF YOU SO DESIRE. THROW IT ON THE GRILL FOR 4-5 MIN EACH SIDE UNLESS YOU LIKE IT RARE.

FOR A SKILLET STEAK, DO NOT MARINATE IT. HEAR UP SKILLET MED HOT. DO NOT PUT ANY OIL IN SKILLET.
THROW STEAK IN SKILLET FOR 4 MIN ON EACH SIDE TURNING ONLY ONE TIME.. IF YOU WANT IT WELL DONE THE 5-6 MINUTES EACH SIDE.

DO NOT FORK OR PUNCTURE STEAK OR GOOD JUICES WILL RUN OUT AND STEAK WILL BE DRY. USE TONGS TO TURN STEAKS.

SALT AN PEPPER AFTER STEAK IS TURNED IF SO DESIRED. SALT DRYS MEAT SO USE YOUR OWN JUDGMENT HOW SEASONED YOU LIKE IT. I USE GARLIC SALT MYSELF AND ITS GREAT.

Answer 5

It's a matter of opinion but don't flip it more than twice and always make sure you start with the fat side up so that if the oils run down the grill they're running into the steak and not out of it.

Answer 6

My specialty.......no matter what cut, make sure you tenderize it first a few hours before cooking it. If grilling (i recommend) get the grill super hot first......put meat on grill...keep it on high....cook fast on 1 side..3-4 minutes, then flip 3-4 minutes on that side. this will cook a perfect mid-rare steak. longer on each side if you like it cooked longer...I DO NOT RECOMMEND COOKING A STEAK MORE THAN MED-RARE TO KEEP THE JUICE FLAVOR!

Answer 7

Well the best meat is either the filet minon, or the rib-eye...

and if you want the next best thing, try the t-bone...

Marinade it in worsterchire... and grill it, and add a little worsterchire while grilling, and it will taste so juicy...

then when your done, add a bit of A-1...

Answer 8

Use the George Foreman grill

Answer 9

If it is a cheap cut of meat,
you can expect it to be tough,
no matter how you cook it.

Answer 10

Go to your local supermarket and ask for someone who works at the beef aisle in service.