What is the best way to make stake?

Answer 1

With wood.

Answer 2

Whether you grill them or you use the boiler, the 5 keys are:

1. Use the thickness of your stakes to determine the cooking time. The general rule of thumb is to only flip once. So, don't go and keep on flipping your stake. You will increase the chances of an unevenly cooked stake this way. The right cooking time will determine rare, medium rare, medium, medium well and well done.
2. Spend the money and get nice cuts (sirloin, prim rib, strip?)
3. Don't buy those lean deals. Get ones with nice marbles (fat) in them. The flavor is in the fat.
4. Simple flavoring via a nice and even sprinkle of salt and pepper will do. People can always add their favorite flavors later. However, if you wish to marinate your stakes, 1 hour soak is a minimum but over night soak is best.
5. If you choose to cut them, let them sit for 10 to 15 minutes before you cut them. Otherwise, you will loose all the juices. Cut against the grain (usually horizontal). Cut either in a bias or 45 degree cut to create nicely looking slices or simply cut straight slices.

Don't forget to take a taste and take some notes for next time!

Happy Cooking!

Answer 3

Is it a nice tender steak? Like Ribeye or Tbone? Here is how I do them...

Remove the steaks from the fridge one hour before you plan to cook them.

Season liberally on both sides with salt and freshly ground pepper (I use a gourmet blend).

Let stand at room temperature at least 1/2 hour and preferably one hour.

Cook over hot charcoal or preheated gas grill on high for 4-5 minutes per side, turning only once.

Never cook a nice steak more than medium. If you are going to cook them well done, grind them into hamburger first! They are much better that way.

Bert

Answer 4

My personal favorite way is to let the steak marinade in a teryaki sauce with the blood from the steak, and lemon/lime juice for 24 hours in the fridge. Then I just grill it on a charcoal grill (I think it tastes better than with gas) to my perfect temperature! Soy sauce with pineapple juice it a good mix two. (For either, use 3 parts sauce, one part juice. Put in enough so that the entire steak or steaks stays emersed the whole 24 hours.)

Answer 5

Choose Your Method to Suit the Size of the Steak

Steaks from prime- or choice-grade meat are tender. To retain
moisture and flavor, tender meat needs the dry, intense heat of
grilling, broiling, searing or roasting.

The steak's thickness determines how close the meat needs to be to the
heat. You want to coordinate a nicely seared surface with the right
degree of doneness inside. Cook thin steaks very close to the heat;
thick steaks farther away. For example, you wouldn't broil a 6oz
filet; by the time the surface was seared, the inside would be
overcooked. Pan-searing or roasting in a heavy skillet would be a
better choice; these give the meat more contact with hot metal. Some
cuts get the best results from a combination of cooking methods.

Here are some sample cooking techniques and time; all produce a rare
to medium-rare steak.

~ 12-Ounce Filet Steak: Season the entire filet with salt and freshly
ground pepper. Broil or grill it 4 inches from the flame. Cook each
side for 3 minutes, and then turn again and cook each side for 2
minutes, for a total of 10 minutes. Let it rest for 3 to 5 minutes
before serving to allow the juices to redistribute.

~ 10-Ounce New York Strip or Rib-Eye: Heat a cast-iron skillet until
it's smoking hot. Season the steak on both sides with salt and
freshly ground pepper. Sear the steak in the skillet for 1 1/2
minutes on each side. Don't use oil; the steak's fat will provide
enough. Remove it from the pan and let it rest for 3 to 5 minutes
before serving.

~ 16-Ounce New York Strip or Rib-Eye:

Heat a grill until very hot and heat the oven to 400 F. Season both
sides of the steak heavily with salt and freshly ground pepper. Put
the steak on the grill and cook it for 4 minutes on each side,
turning once. Remove it, allow to rest for 10 minutes, and then put
it in the hot oven for 4 minutes. Remove it, let it rest for 3 to 5
minutes, slice, and serve.

Answer 6

Take a piece of 2by2 wood cut to desired length sharpen end and you are done. A stake!!

Answer 7

Just say steak is for dinner. My husband is the steak cooker in our family.

Answer 8

In a pan, olive oil, lemon pepper, Jasmine, onion..
Or grill it...

Answer 9

Here is my favorite way:
http://www.wikihow.com/Cook-Steak-in-a-Frying-Pan

Answer 10

ON THE GRILL WITH LOTS OF A1, AND IT HAS TO BE WELL DONE.