What's the best way to cook steak.

[woody60707]

Well thanks to that thead of how you like your steaks, i have a killer tease for steaks now.

So i would like to know how the rest of you cook your steaks and if you have any tips on what is the best way to get a great steak cooked. I am not a big cooker, eggs and bacon are about where my skill level is at. so tips where to buy steak, such as if Jewel would have ok steaks or should i be looking for something higher up would help.

 

[jamiethearcher]

BBQ - if you cook it any other way (broil, pan fry etc) you are wasting a perfectly good meal.

EDIT: and only flip it once! if you flip it alot, it gets tougher. also, do not use a fork to flip it, as piercing it will allow the juices to run out.

 

[Gladi]

Bright day
Zen-cooking of course.

 

[Drewcifer]

The best steak is pepper seared in the French tradition served medium rare with some form of glace de viande for the sauce.

Pepper seared means cooked in a saute pan. This does not mean fried. Make sure you salt and pepper the meat first. Wait until the oil is starting to smoke a little. Once you have quick seared both sides turn down the flame a bit. When the steak is properly cooked on the outside put the pan in a 375 degree oven until the inside of the steak is cooked as desired.

 

[GinandTonic]

The issue is the source. Peppercorn with brandy, only way to go.

I may add a warning to my sig, but I was thinking about saving it for people who fail to bow before my g+t recepie...

 

[Paradigne]

Liberally sprinkle with salt and pepper. Place on RED HOT skillet. Count to TWO, flip, count to ONE, serve.

 

[Drewcifer]

The issue is the source. Peppercorn with brandy, only way to go.

I may add a warning to my sig, but I was thinking about saving it for people who fail to bow before my g+t recepie...

I'm guessing that what you have had as peppercorn and brandy sauce used glace de viande as the base. Cognac-Peppercorn demiglace is a classic steak sauce.

 

[Rik Meleet]

375 degrees is how much in a proper scale ? (Celsius ...)

 

[Drewcifer]

375 degrees is how much in a proper scale ? (Celsius ...)

190 or so. Actually 190.5

 

[Urederra]

I'm guessing that what you have had as peppercorn and brandy sauce used glace de viande as the base. Cognac-Peppercorn demiglace is a classic steak sauce.

WOW... You have to tell me where your restaurant is, so next time I'll go up to the cities I can give it a try. (preferably when that Holywood actress (forgot her name) is eating, I promise not to stare too much )

BTW: I prefer bull steak over cow steak, Do you buy them separately or that type of exquisiteness only belongs to my birthplace area?

 

[Simon Darkshade]

Pan seared, flame grilled or char broiled are all good options. Sauces and accompaniments are more necessary when the quality of the meat is less.

The best advice one can tender is to resist the temptation to fiddle with it; season after cooking; use extremely hot grill pans, ovens and/or grill surfaces; allow it to rest briefly before serving.

Buy it from a good butcher, preferably one as close to the source as possible.
Be prepared to shop around, make preordering arrangements and to pay for good quality.
You should be able to find out about the beast the cut came from, its diet, etc. Go for well hung beef, and good all round marbling. Tenderness should be secondary to flavour.

 

[warpus]

I made the best steak ever a couple weeks ago.

I took a raw sirloin steak, smothered it in butter, freshly chopped garlic, salt, pepper, and peppercorn sauce. Then I stuck it in the oven and baked it for a half an hour, flipping it every once in a while.

Then I threw everything onto a frying pan, added a bit more butter, and fried it up for 15 minutes or so on a small flame.

Threw the steak on a plate, poured the sauce overtop, took a bite, and was amazed at how gooooood it was.

 

[ThePrankMonkey]

Go for well hung beef

BWAHAHAHAHAHAHAHAHAHAHAHAHAHA

sorry, just had to laugh at that.

 

[Eukaryote]

This outta help:

These great steak cooking tips will help you cook the sort of steak that you thought only professional chefs could create!

· One of the most important steak cooking tips is to start out with a good steak in the first place! A poorly cooked steak that is of prime grade will still likely taste better than a low grade steak that is cooked well.

· Look for a steak with marbling throughout. This will ensure that it is flavorful and remains juicy.

· For a great steak, get a great cut of meat like top loin or filet mignon.

· Refrain from cutting open your steak to see if it is done! Doing so will release valuable juices.

o To see if your steak is done, touch it! A firm steak is well done, a springy steak is medium, and a soft steak is rare. The more often you cook your steak, the more obvious this will be.

o If you have a meat thermometer, use it! A medium rare steak will be about 145 degrees. · Ditto on turning your steak with forks – you want to keep all of the juice and flavor contained in the steak. Instead of using a fork, use tongs (long-handled ones are best… then you do not have to get too close to the heat).

· Realize that if you have a large and thick cut of meat, it will continue to cook, even after you have removed it from the oven. Therefore, take it off a little early or serve them immediately!

· Do not be worried about cooking and serving a rare steak. Once you have browned all sides of the steak, you have effectively killed off any bacteria. This is because the steak can only be contaminated with bacteria on the outer service. Therefore, you simply need to make sure that the outside of the steak has been thoroughly cooked.

· Use seasonings and marinades to enhance the flavor of your steak, not to mask it. You may find that you do not need any seasonings beyond salt and pepper! A good steak will already be tender.

· When grilling, be sure that the grill is extremely hot. When it is very hot, it will sear the outside of the meat and lock in the juices. (For the same reason, preheat your broiler if you are cooking your steak in it).

· If cooking your steak in a pan, be sure to oil your steak rather than the pan.

· Once you are done cooking your steak, take it off the heat source and let it “rest” for at least five minutes. This will allow the juices to spread out.

and this:

Cooking Steak
Tina writes, "How do I make a steak more tender and juicy? I heard letting it soak in water helps."
Answer: I would definitely not advise soaking a steak in water. There is a process of soaking meat or poultry in a brine made of water and salt, but this process is utilized on tough, large pieces like turkey or pork shoulder.

A steak becomes more tender if it is marinated. The marinating actually begins the cooking process in that it breaks down the sinewy tissues. Salting the steak in advance will also tend to toughen it. Always salt the steak as you are cooking it - not before.

For a terrifically tender steak, marinate it in a combination of olive oil, red wine vinegar, Worcestershire sauce, scallions and fresh thyme for at least one hour and as much as overnight. Heat an outdoor grill or a grill pan on high heat. Place the steak on the grill and DO NOT move it. High heat allows the steak to sear in the juices. For a thick steak, 1 ½ to 2 inches, turn after 8 to 10 minutes. Sear the steak on the other side. The steak is done when you place your index finger onto the surface and you feel resistance. The less resistance, the more rare the steak. Remember that your steak will continue to cook after you remove it from the grill, so for a juicy steak, remove it from the heat before you feel it is done.

and this:

Filet Mignon
Laura writes, "How do I cook filet mignon medium rare? How can I do it with a regular oven?"
Answer: I start with a whole, untrimmed tenderloin about 7 to 8 pounds. Preheat the oven to 450 degrees. Remove excess fat from the meat. Make a paste of olive oil, 1 tablespoon Dijon style mustard, 1 tablespoon minced garlic and 2 tablespoons chopped fresh herbs like parsley or thyme. Use your hands to smooth the paste all over the tenderloin. Season generously with salt and pepper. Place the tenderloin on a rack in a roasting pan. Place the pan into the preheated oven and immediately reduce the temperature to 350 degrees. Roast for 1 hour. The tenderloin will be rare in the center and more well done on the ends. You can guarantee success by inserting a meat thermometer into the thickest part of the tenderloin. Check the temperature and remove the roast when the thermometer reaches 140 degrees for rare. Let the tenderloin sit for 15 to 20 minutes before carving - and remember that the roast will continue to cook while it is resting.

The cooking time will decrease if you roast a half of the tenderloin at a time - and if you choose to purchase a trimmed tenderloin, which contains almost no fat and is usually 3 to 4 pounds in weight.

 

[El_Machinae]

First: I highly recommend grass-fed buffalo; especially the ribeye cut. It's many times better than regular steak.

I prefer bbq to anything else, and I swear they need no sauce or marination or anything. Put it on the bbq until the juices are sizzling, then flip it (tongs!) till the juices sizzle again.

Yowza!

 

[woody60707]

ah, awesome, I am going to try to cook come good steak tonight.

 

[Elta]

Steak? I would highly recomend fire that's on fire .... the best thing to do is just to beat your meat and set in fire

 

[refracted]

You guys cook your steaks??

 

[Elta]

You guys cook your steaks??

Nice 1st post

 

[Urederra]

You guys cook your steaks??

Some of us even cook our chicken Marco Poloes.

Jeeze, it is not rocket science.