You may get many answers but this is mine.
The steak should be well marbled with fat--that is what will give it the great taste when grilled and will also keep it moist. Yes, the trick is to sear it on both sides over high heat, either on a grill or in a cast iron pan. Ribeye steak about 1 1/2 inch thick will give you a mouth watering result.
There is no reason to marinate a good piece of beef. It doesn't need it. A dry rub on it before grilling is all that is needed, if that. Don't waste your time and money on cheap cuts--get the right steak to begin with.
Brush olive oil on each side and cook it--let it rest under foil for about 10 minutes and go for it. Don't make things harder than they need to be, let the beef shine through and cook it medium rare (when the edges are firm and the middle is still soft when you press it with your finger or the tongs)--and enjoy the heck out of it!
2007-09-05 18:10:01
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answer #1
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answered by Bromeliad 6
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These are some of the tips that I've picked up over the years.
Start with an excellent cut of meat. Make sure it has some marbelling of fat throughout the cut (this fat isn't that bad for you), but cut off any of the thick layers of fat on the edge, this is the bad saturated fat.
Heat your frying pan/ BBQ to a high heat. Wait until it's heated to put a spalsh of oil.
Season your steak if you wish (I ususally dont), and put it on the frying pan. Leave it- DON'T TOUCH it for at least a couple of mins. I look for some juices that start to run from the steak and when they are running off the steak then I turn it over.
Again DON'T TOUCH it, don't play, poke or prod it. Don't cut it to see if it's cooked because the delicious juices that are now trapped in the steak will run out and it will become dry and, well just gross.
To get it to the wellness of your liking I use this method. Use your tongs and press the centre of the steak to see how much resistance there is and use this as a guide. Put your thumb to your pointer finger and press the pad on your hand (just under your thumb) if it is as firm as this then it is rare, do the same with your thumb and middle finger, this is medium and finally with your ring finger, this is well done. Over time you will learn to know what a well cooked, medium cooked, etc, steak feels like.
I would avoid using a tenderiser if you can because it takes away from the flavour of the meat (if you are using a cheap tough cut then by all mean tenderise away!)
After cooking let it rest for half of whatever the cooking time is (this applies for all red meat) this allows the juices to settle in the steak.
My favourite steak is a plain cooked steak with caramelised onions and a kilpatrick sauce- yumm!
Good Luck- Practice makes perfect
2007-09-06 01:00:51
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answer #2
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answered by Stephanie D 3
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Of course, you have to start with a good cut-taste varies on what the best cut is, but I assume you know what you like. The real secret is high heat-either heat your grill until very hot or put a heavy pan under the broiler to preheat-slap the steak on and cook one minute each side,them lower heat and cook the rest of the way to desired doneness, rest 5 minutes and enjoy. The meat should be seasoned just before with at least salt, but you can add anything else you desire-I like pepper, garlic and basil.
This method sears the outside of the meat to seal in the juiciness-resting the meat allows them to be reabsorbed into the meat fibers so all you juices don't run out on the plate when you cut into it.
2007-09-06 00:47:04
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answer #3
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answered by barbara 7
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1/ before marinating put the steak in a zipploc bag and add olive oil. zip the bag and massage a the steak so that the olive oil runs into the steak evenly. Live it for one hour or overnight in th fridge
This helps soften the texture and thus the steak would become tender
2/ you may choose to add seasoning after the oliver oil massage or just pepper and salt and herbs 20 minutes before you cook it. If the steak is really good and fresh, I would suggest to add seasoning before cooking. If it is the frozen type, marinate with more herbs and seasoning for a longer time.
3/ Use high fire to cook one side and then another side to seal the juice inside. The time depends on how raw you want and the thickness of the steak.
2007-09-06 00:50:35
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answer #4
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answered by sipadan 3
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Well I know that to get the juicy part, after you cook it , let it set for about 5 -10 mintues. It locks in the juice. as for the tender part... I'm sure someone else will leave you an answer, so I'm not gonna even go there... Im not that great of a cook, I have just heard that alot, and I think I've seen it on one of those cooking shows on TV. Hope it turns out good.
2007-09-06 00:45:59
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answer #5
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answered by jayme s 2
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Never over cook a good cut of steak. A medium rare steak to medium cook is the best way to go. If you buy a good cut you do not need to marinate. If you are going to grill the steak the first point is to sear it on both sides, then turn the grill down and finish it to perfection. Good luck.
2007-09-06 00:55:56
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answer #6
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answered by Peanut 3
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You have to first of all buy good meat! That is very important. If you grill it to medium it will be juicy and so delicious! If you aren't sure when it is done to medium...just make a cut in it and check. It is hard to give you cooking times without knowing the cut of steak and thickness.
2007-09-06 05:05:28
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answer #7
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answered by Anonymous
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Number one: Pick a good steak! You know, for the longest time I was looking for a cut of meat with the least amount of grizzle: Turns out that is where all of the flavor and goodness comes from. I just made awesome steaks tonite. I barely let them marinade for 15 mins. On the back of Lea & Perrins Worcestershire sauce is a great marinade: I believe it is 1/2 c of worcestershire, 3 tbs. of balsamic and 3 tbs of olive oil, then I add fresh crushed garlic, and 1/4 tsp salt and stick it in a large ziploc to marinade for 30 mins.. then stick it on the grill. I love my charcoal weber. I hope you like it! We all did - and I just fed 7 (2 picky kids too!)
2007-09-06 00:44:39
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answer #8
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answered by nikitynak 2
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Fry it on the burner and add water to the pan, let it sit for a few hours and it will be so good that you won't want to stop eating. Add the seasoning the way you like.
2007-09-06 00:44:45
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answer #9
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answered by Anonymous
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