First time making steak-how do I go about cooking it?

Question

Like the question states, I'm not too sure on how I should cook steaks. What's the best way to cook it? How long should I cook it for(especially for differences in rare, med. rare, etc.)? If I should season it, what with? How big a pan or frying dish I need to cook it in?

I know this can be answered with a link of some sort, but answers(obviously) are welcomed as well. Thanks in advance!

Answer 1

I like to get sirloin steak (not too cheap, not too expensive). Trim the fat. Sprinkle salt and garlic powder on the steak. Marinate the steak for at least a few hours in a mixture of cooking oil, worcestershire sauce, and a little bit of barbecue sauce.

Grilling it is easy but I usually broil mine. Usually about 6-7 min. on each side.

Answer 2

Here is a link:

http://www.wikihow.com/Cook-Steak-in-a-Frying-Pan

I personally like my meat medium rare/medium. A hot pink center (medium rare is a warm pink center, with rare being a warm red center).

I heat a pan to medium/medium high. I have pre-marinated the steak for half an hour in soy sauce or Worcestershire sauce. I also add garlic powder & pepper (or lemon pepper season), salt, and occasionally Montreal Seasoning (this, I find, is one of the most versatile seasonings for meat). Sometimes, though, depending on the steak (like Ribeye or Porterhouse), I add no seasonings because the fat adds enough of a salty flavor and the natural taste is outstanding.

I add Olive Oil to the pan and wait until the oil shimmers. This means it's just hot enough. If the oil starts to smoke, that's too hot. Take the pan off the heat for a few seconds and turn down the heat a little.

Now when the heat is right, put the steak (or steaks) in the pan. Hopefully you hear a searing noise. Like I said earlier, I like my meat medium rare/medium, so I let cook on one side about 2 minutes, then flip it over and let the other side cook 2-3 additional minutes.

I cut a slit into the center to see if it's cooked enough for me. Too red and I cook maybe an additional 1-2 minutes.

To add additional flavor and texture. Sautee mushrooms in butter and the juices from the steaks, then top the steaks with them.

Mmm mmm yummy!

And of course, a whole slew of sides that can be made. Some of my favorites are steamed broccoli and rice pilaf.

Broccoli:

http://www.elise.com/recipes/archives/001662steamed_broccoli.php

Rice Pilaf:

http://www.elise.com/recipes/archives/001825rice_pilaf.php

Or just buy the Uncle Ben variety. They are good also...

Serve, and enjoy!

Answer 3

There's more than one way to skin a cat. Most would agree a steak should be cooked over an open flame (pref charcoal). IF you are going to grill it, DON'T flip it more than once! Biggest mistake people make is flipping it every 10 seconds. It dries it out, if you have to contantly flip it, your flame is too hot. To check doneness, you press on the top of it gently with a tongs. Use the old method of making a tight fist, feel the skin "bulge" between your thumb and forefinger. When you are squeezing tight, that's what a well done piece of meat feels like. relax a bit, just so your fingers are touching your palm a bit, that's medium (roughly) and now relax totally but still keep your hand in a fist shape but fingers not touching your palm, that's rare.

Watch the grease rise to the top of the meet, once it starts to pool on the top, it's ready to flip (flip ONCE during cooking). You can also get an instant read thermometer for accurate internal temp and doneness)

For seasoning, never salt before cooking, it dries the meat out. Use cracked pepper and brush once with olive oil, or butter, and you can also use garlic. One of my favorite methods is to use Montreal Steak Seasoning (avail at any grocery store) and some Adobo (mexican seasoning made by Goya)

Answer 4

It depends on what cut you are cooking, but they all are pretty much prepped and cook the same way.

Just remember these basic cuts of steak:
the "Delmonico", or Club Steak
Filet Strip
Rib Steak
Porterhouse Steak
Shell or Strip Steak
Sirloin
Filet Mignon or Tenderloin Steak
T-Bone Steak

This way has always worked well for me when making porterhouse steaks:

1. Prep a HOT, oven-ready cast-iron pan on the stove and turn the oven on to 375 degrees.

2. Sprinkle salt and pepper on both sides of the meat (to taste)

3. Lay the meat down into the pan.

4. For medium-2-3 minutes per side. Medium well-about 5 minutes. This will brown the outside of the meat and give it its color.

5. Remove pan and place in 375 degree oven for 20-30 minutes. The inside of the meat should be cooked to a temperature of 160 degrees medium and 175 degrees well.

6. When finished cooking place meat on a cutting board to rest for about 3-5 minutes. DO NOT CUT IMMEDIATELY. This gives the juices time to redistribute throughout the meat so that every piece is juicy.

And that's how I do it.

Later on, you can learn how to marinate you meat overnight to give it your own special flavor and kick to it. Me, I like my steak straight up!

Answer 5

You will need a fry pan that is bigger than the steak I would suggest cooking on medium heat so it turns out tender as fare as how long to cook it varies by the cut of steak I usually will cook mine for 5-8 mins or so on each side and then cut into it to check how well it is cooked as i like mine medium well once that is done I can judge how much longer needs to cook or if it is done. make sure you preheat the pan and put oil/butter in before putting in the steak. Just go by feel and you can always cut into the steak to see how well it is cooked. Once you do it once you will get the hang of it and don't worry if you over cook it a bit.
Season with salt, pepper and steak spice MMM now I want steak....

Answer 6

Make sure you put the oil on the steak and not in the pan and make sure the pan is hot before adding the steak. I tend to cook mine about 6 mins each side for med to well done, but depends on the thickness too.
Once I have finished cooking the steak, I remove it from the griddle pan and add double cream to the juices. Once this has thickened I pour it over my steak and it makes a lovely sauce. Good luck and have fun.x

Answer 7

Depends on the steak. You can grill it, fry it, broil it, bake it. If you have a filet, I would recommend heating a pan on medium heat, putting in some grapeseed oil, and toss your steak on there once it's hot. Let it sit for about 5 minutes and turn it over. Let it sit for another 4-5 minutes. Juices should come out of the steak.

Sauce: Throw some white wine into a saucepan (like a third of a cup) and heat it until it's reduced by half. Ad some rodemary, mustard, and very slowly ad enough cream to thicken the sauce. If you ad the cream too quickly it will coagulate. Now, get the juices and ad them to the sauce. Put the steak on a plate, cover with sauce, and garnish with a rosemary sprig.

Answer 8

Depending on the thickness of the cut , you should vary your time. First time out get a Pan a little olive oil, brown on both sides and then slow cook til your desired taste.

Use salt and pepper to season. As you get comfortable with cooking then try different seasonings and other methods.

Wostershire Sauce is a must. Add that after your first turn.

Answer 9

I prefer porterhouse or T bone form Stater Brothers. It has to have lots of marble in it for tenderness. I put meat tenderizer on it along with porterhouse seasoning (from Stater Bros, on the meat counter) and pat it in Then I soak it in a covering of terriaki or soy sauce. Let it marinate for no more the 2 hours or the terriaki takes over the flavor. Skip the terriaki if you don't care for it. Broil or BBQ it for 6 minutes each side for medium rare, 7 for medium. I check by cutting a small slice into it to check how done it is.
Enjoy! Don't forget the simmered onions and mushrooms for the top of your steak!

Answer 10

steak is very easy. ther very basic way is to loosen the steak a bit by pounding it very lightly with the blunt side of a knife.
this will also make it easier for the salt and pepper you sprinkle on top and on both sides to soak in.
get a pan and pour a tiny bit of oils into it and and put it at MEDIUM heat - this is important because high heat will mean the steak will burn and the inside won't be cooked.
just let the steak cook and flip it when and as needed.
depending on what size your steak is, cooking time should be around 10-15mins.
enjoy!