Answers to Everyday Questions : Whats the best way to cook steak and how?

Whats the best way to cook steak and how?

10 Responses to “Whats the best way to cook steak and how?”

1. ~ B-Luved ~ said :
   March 4th, 2011 at 1:43 am

   I’m not sure, but i love your avatar, sooo cute!
2. TX2step said :
   March 4th, 2011 at 2:05 am

   On the BBQ … rare or medium rare for maximum flavor. If you can’t do that, then broil or pan fry them
3. 7Words You Can't Say on T.V. said :
   March 4th, 2011 at 3:02 am

   cast iron pans, very hot. Rub a little oil salt pepper on the meat. never oil the pan since the extra oil and high heat will cause a lot of smoke
4. brushrop03 said :
   March 4th, 2011 at 3:39 am

   Get a George Forman!!! Or similar product…

   You can fry it or put it in the oven too. I’ve had them b4 and they were good. Not sure what setting for the oven though.
5. tony b said :
   March 4th, 2011 at 4:38 am

   i usually sear the outside in a very hot skillet

   http://www.eatdrinkordie.com/videos/418627adaa/sear-steak-tips-and-techniques-from-josh-rosenstein

   then i broil it until delicious. dont forget after you cook it let it rest so all the juices dont run out.

   http://www.wikihow.com/Broil-Steak
6. xmas said :
   March 4th, 2011 at 5:08 am

   cast iron frying pan, olive oil salt and pepper cooked well done and omg what a cute baby!
7. weedsnflowers said :
   March 4th, 2011 at 5:34 am

   This is my favorite when I cook inside.

   Brandy Peppercorn Steak

   2 10oz New York Strip Steaks
   3 T whole grain mustard or grey poupon
   3 T mixed peppercorns, ground
   2 cloves garlic, minced
   ¼ cup Brandy
   ¼ cup beef broth
   ¼ cup heavy cream
   Olive oil (just enough to coat bottom of pan)

   Rub steaks with mustard. Mix garlic and peppercorns together and rub onto steaks. Sear steaks in a hot oiled skillet; 4-5 minutes. Flip steaks over. Add brandy and ignite (carefully). When flame goes out, remove steaks from pan. Add broth and cream to pan and let it simmer until reduced by about half. Pour sauce over steaks and serve. You can add sautéed mushrooms to the sauce if desired.

   This is a very easy but impressive dish to serve to company.
8. msjantastic said :
   March 4th, 2011 at 6:01 am

   Under the broiler and the broiler only has one temp.How long depends on the thickness. Any recipe book that has meats in it can tell you the time. Can do it in a skillet on high also on high heat. Can do it on George Foreman’s;s grill or outside on the Bar-BQ.
9. freeze said :
   March 4th, 2011 at 6:07 am

   I marinate my steak in italian dressing and i put pineapple slices on top and under the steak to marinate it over night and then the next day i cook the steak with tuckers steak sauce and also rub the marinade over the steak on the grill then when im finally done cooking it medium rare i put the steak in the oven for 10min and bake the pineapples over the steak…. Then you get the best steak you ever had once its done!
10. Sean R said :
    March 4th, 2011 at 6:29 am

    Ok, here’s what you do:

    First, make sure that the steaks sit out for about 30 minutes or so until they reach room temperature, that way it isn’t as much of a temperature shock when you go to sear them.

    Then pat your steaks dry and putting the salt and pepper and a very light coating of high temperature cooking oil (don’t use Extra Virgin Olive Oil, use something with a high smoke point like Safflower Oil).

    Everyone who said to use a cast iron pan is right, but if you don’t have one, you can work around it, it will just take a little longer. Ideally you’d want to heat your cast iron skillet on high, while heating your oven to 500 degrees. Then you’d put your steaks on the skillet for 30-60 seconds (don’t touch them all during that time, except to flip), per side. Then with cast iron you could just put the entire skillet into the 500 degree oven and cook for about 2-3 minutes per side (this is for medium rare on a steak about an inch thick…so you’ll have to modify for your exact situation). If you don’t have cast iron, do all of this exactly the same, but you can just lower your stove top to medium high if you need to and take down the temperature of your oven (you could also transfer the steaks to an oven safe container for this step if your skillet isn’t). It will take longer to cook the lower the oven temperature is, but the steaks will still turn out great.

    Once this is all done (and this is the most important step, even if you don’t follow any other part of this advice), take the steaks out and put them onto something where they can drain (I usually just turn a bowl upside-down onto a plate) and loosely cover with foil for a full 5 minutes. This will let the juices redestribute so they stay in the steak while you’re eating it instead of running out all over the plate.