How do you get the perfect steak?

Question

I don't have a grill, so they're made in the oven (broiled). Is there a way to get them perfect or close to perfection?

Answer 1

Go to Steak And Ale

Answer 2

If you are broiling them....
Well, really, the perfect steak starts with a good steak in the first place.
When you buy steaks pay attention to several things, like when it was prepared (ask the guy behind the counter how fresh is your pick!)
Look for meat that is clean, without lots of fat in it. Those steak cuts mottled with white fat deposits may not always be your best choice. Steaks for broiling actually need less fat than steaks for the grill.
You don't need to marinade fresh steaks, you may need to marinade steaks previously frozen. But fresh steaks for the broiler do better seasoned with salt and pepper than plain.
If broiling under flame, plan to sear each side for at least 5 minutes, ten minutes for well-done. Anything more than 10 minutes per side will dry out your steak. If there's not a lot of fat on your cut, it's okay to let them broil in it's own juice for a couple minutes but no more than 5.
Roughly 5 minutes per side for a 1-inch thick cut of steak under the broiler flame.
It's okay to pull them out and check for done-ness if you wish to prevent burning.
Enjoy!

Answer 3

I would pan sear steaks rather than broiling them. At least that way you have direct heat.

To pan sear, put them in a heavy frying pan (preferably a cast iron skillet) with a little olive oil and sear them for about 30 seconds on each side, moving them a little so that they don't stick. Cook for another 2 minutes on each side for medium rare on a 1 inch steak. For medium, give them another minute on each side.

To oven broil them:

Set the rack about 6 inches from the heating element, place a cast iron skillet on the rack and pre-heat by setting to broil for 15-20 minutes.

Use your rub on the steak while the broiler/skillet are heating.

Once you have pre-heated, carefully pull the rack out so that you can place the steaks in the skillet. Careful - it's very hot.

Close the oven and sear the steaks for 3 minutes on one side, then turn and sear for 3 minutes on the other side.

Once seared, set the oven to 500F and cook to your liking. For a 1 inch steak, that's about another minute on each side for medium rare and about a minute and a half on each side for medium.

Of course, you can use a meat thermometer to check doneness, too.

I agree with the Montreal seasoning answer .. it is a good blend with a great flavor.

Answer 4

Here's what I do and it works EVERY time...

Preheat your oven to about 375 to 400 degrees.
Preheat an oven-safe skillet and season your steak on both sides. Place the steak in the skillet and brown for about 4 minutes (depending on the thickness of the steak). Turn over and brown for another 3-4 minutes then put it right in your preheated oven for about 10-15 minutes. Let the steak rest for 10 minutes or so after you remove it from the oven.

My favorite thing to do is marinate a tri-tip steak with about a cup of soy sauce, a beer and chopped garlic for at least an hour. Brown the meat on both sides and put it in the oven at 400 degrees for about 30-45 minutes, again depending on the size.

**You may have to experiment with your timing...obviously, the thicker the steak, the more time it will take to cook. The standard Betty Crocker cookbook is a great resource for cooking meats based on thickness and cut. I use it all the time.
PS - we do all our steaks in the oven!

Answer 5

first you must have a good cut of meat, like a new york strip or my fav. Filet Migion Then I would let your meat set in Italian dressing from any where from 3 hours to over night. This gives the steak a a great flavor ( great for fish too) you can get an Indoor electric grill since you dont have a outside grill. Depending on your tast you should cook your steak on Med. heat for 5-7 minutes on both sides. Little more or less depending on your taste. Hope this helps.

Answer 6

The perfect steak doesn't need anything but salt with it. It is a good cut of meat, with a little fat for flavor.

Sear it in a skillet to lock in the juices, because broiling alone can dry it out. (only a couple minutes per side).

Put it in the broiler for maybe 10 minutes total, and voila - the perfect, medium rare steak!

Answer 7

Oh yes.. there's always a way. Good that you broil it. Don't ever pan fry a good piece of steak.

But it depends on how you like your steak cooked... what is "perfect" in your eyes (and taste). Be sure to pick out the right cut of steak. Of course fillet mignon is one of the best, and most expensive. I LOVE a porterhouse steak. Porterhouse is pretty much the exact same thing as a NY Strip. It's the same cut but with the tenderloin added. The tenderloin comes from the same place as a fillet mignon does, so you'd get the best of both. Depending on thickness, don't cook your steak too close to the heat source above it. And just watch it. after about 5 mins on each side (again thinkness is a factor), make a little cut in the edge to check for desired doneness. then add time accordingly. It's up to you if you want to marinade. With a really good cut of meat, you don't need to. Again, it's up to you how you want to flavor it. I don't buy bottled marinades but there are some good ones. A simple seasoning would be a mixture of fresh crushed garlic, canola oil & cider vinegar (3 parts oil to 1 part vinegar), oregano, a little dry mustard, paprika, worcestershire sauce, pepper & a dash of sugar. That's pretty much my marinade. I might add a little low sodium soy sauce instead instead of the worcestershire. Place your raw steak in a covered container with whatever marinade you choose for a minimum of 2 hours, preferably longer. Be sure to turn the steak(s) or spoon marinade over the top several times during that time.

Rule of thumb: It's trial and error that will eventually get you YOUR perfect steak.

(Note: DO NOT ever season a stead with salt! Salt toughens beef. If you want salt, add it after it's on your plate.)

Answer 8

I in many cases get a 12-sixteen ounce bone-in ribeye(additionally popular as a "cowboy-decrease"). I commence by tenderizing with a fork, making specific to truly get into the marbling. I then rub somewhat extra effective virgin olive oil on the two factors, then season liberally with Emeril's Steak Seasoning which has an relatively effective ambitious style. I conceal with plastic wrap and place in refrigerator with a jar or another sort of weight on suitable. Marinate for a minimum of two hours. when I commence the grill I take the steak out of the refrigerator so it may attain room temperature which would be certain even grilling. i admire mine medium-uncommon so approximately 4 minutes first area and consistent with probability 3 on the 2d area observing the thickness. the main intense section: enable the steak take a seat for minutes earlier reducing!! this facilitates the juices to re-take up into the beef. in case you decrease awesome in you will discover your steak sitting in a pool of it fairly is very own juices.

Answer 9

It's all about the Montreal Steak Seasoning!

If my grill broke (knocking on wood!) I wouldn't think twice about throwing it in the oven on broil!

Add some grilled onions & mushrooms! Broil at about 350 for 10-15min and flip!

Answer 10

I buy sirloin tips and this is how I cook them:

Slice 1/2 a large onion and put into a skillet with a pat of butter. Place the steak on top of the onions. Cover and cook over meduim heat. Once the onions start to brown, flip the steak and move the onions on top.
Keep covered and cook until steak is brown in the middle or to your liking. Very yummy. Serve with mashed potatoes & fresh green beans.

Answer 11

Yeah, make sure you have either Hawaiian salt, garlic salt, and pepper on the steak. and then broil for about 15 minutes for med rare, 20 for medium, and 25-30 for well.