Post # 1
Ive never cooked steak before, so I have no idea where to even start with this lol.. I dont even eat the stuff :p
Me and my fiance just moved to st louis for his new job, he justed started today and he has been so stressed and nervous I really want to make him a nice dinner tonight when he gets home.
He LOVES steak… should I even attempt this lol? He did hint at how steak sounded so good last night lol.
Any tips for me? is it really that hard to make?
Post # 3
I usually marinate it in S&P, olive oil, fresh chopped garlic & a little bit of mustard. If it’s a less tender cut of steak, I’ll also add a dash of something acidic, like lemon juice or vinegar. Then, I grill it or sear it on the stove top. If you choose to grill (really the best way), check out grillingcompanion.com (directions will vary based on the cut of steak & how you like it done). If you pan sear it, make sure your pan is very, very hot and just lightly greased. There’s a break down of instructions here http://www.wikihow.com/Pan-Sear-a-Steak.
Either way, make sure your steak is room temp before you cook it. This will help you get a nice sear on the outside & not have an underdone steak on the inside.
ETA: I usually buy cheaper cuts of steak for budget reasons. If it’s a really nice steak (like a good ribeye), just season with S&P, no need to marinate. HTH.
Post # 5
Because you are a first timer, I would use the oven. Cook at about 400 F. If its a thicker steak 2 inches thick I would check it at 10 min in. I always seems to just know when mine is done so it is hard to explain my process – I don’t have an exact timing. cut into the middle a bit and check to see the level of red/ pink. if there is a line of pink and juices run out then it is perfect ( depending on your preference of course) google the stages of steak rare to well done. Also don’t forget to add some kind of spices or a sauce. I use Club House brand Montral steak spice, you can use just salt and pepper which will be fine too. I hope it goes well for you. I’m sure it will. He will appreciate the effort even if it all goes wrong, thats the fun of it.
Post # 6
Definitely find out how he likes his steak cooked. I’m a rare girl myself, but my husband is medium. And buy a high-quality steak. With a good steak, just salt and pepper and butter is fine in my opinion.
Post # 7
I fry my steaks, my FI boils his… yep… But frying it is best because the juices stay in the steak and doesn’t get tough!
Post # 8
We usually grill steak, yum! I usually put Montreal Steak seasoning on it.
Post # 9
If you’re BBQ-ing, make sure to get the grill to high heat then “sear” the steak on both sides by cooking it on the high heat for two minutes on each side. This will keep the juices in. Then turn the heat down to medium and cook the steak your desired amount by cooking half your time on one side and half the other. Time needed for cooking varies by how thick the steak is.
For me, once pink jioce starts to rise to the top of the steaks it’s done. I like mine cooked medium rare to medium. I think the total cooking time for this is normally 10-15 minutes for an average fillet minon or NY strip.
Make sure to let the steaks “rest” for 5-10 minutes after cooking before you cut them. This helps the juices even out and the flavour develop.
For marinade, all you need is salt, pepper and worcheshire sauce for a good quality steak.
ETA: Also, try to flip the steak as little as possible. Less flipping means it stays more tender and juicier.
Post # 10
I would get a good quality meat (we love sirloin Angus steaks).
We just salt/pepper (fresh cracked black pepper, usually) them, on some butter/olive oil.
Cook until you like them (check youtube/online to see how to check doneness without cutting into them), and then let them rest. Seriously: LET THEM REST. Take them off the grill/out of the oven, put them onto a plate, and leave them alone for 10 min or whatever.
Finish your sides (mash, veg/whatevs), then plate up.
Don’t worry, they will taste delicious. But: LET THEM REST.
Post # 11
- Wedding: November 2013 - St. Augustine Beach, FL
I use a skillet first to brown the meat and then I broil it in the oven. I usually do this when New York Strips are on sale. Look for a 1/2-3/4 inch thick NYS or Del Monico with lots of thin white lines of fat called marbeling running through it (ask the butcher if not sure). Starting with a good piece of meat will make a huge difference and the marbeling is what makes the steak tender.
Marinate the steak on the counter until the meat is at room temperature (do not try to cook a cold steak; always room temperature.) Pirate’s Gold is my favorite store marinade but I usually make my own out of olive oil, worcheshire sauce, salt and pepper.
Move the racks in your oven so the top one is on the top spot in the oven and the second one is on the spot directly below it. Line a cookie pan with aluminum foil and place it on the lower rack in the oven. Heat the broiler in the oven to 500 degrees. I get the skillet hot and melt butter in it. Then I sear the steak for 1 minute on each side. Next, I place the steak directly on the top rack of the oven under the broiler. I flip it after 3-5 minutes dpending it it’s thickness and whether I want it medium rare or well done. The foil catches the drippings and they cook back up into the meat. Once done, let the steak sit for a few minutes before cutting into it; the time to plate should be plenty of time for the juices to sit; if you cut into the steak too early all of the juices will run out.
If you are worried about temperature get an oven-safe thermometer to check the meat temp.
Post # 12
First off I’d go with a rib eye which is slightly fattier than NY and Tenderloin so you have a bit of a leeway with it. If you want to go all out; pick up a dry aged cut. They’re AMAZING.
Let the steak come up to room temperature (so pull them out of the fridge about 1-2 hours before hand)
Use a HEAVY solid pan (lodge cast iron is a good cheap alternative)
Blast the pan until its smoking hot; gently oil the steak. I avoid using olive oil since it has a low smoking point. I usually use grapeseed oil or canola oil in a pinch. Salt and pepper the steak; sea salt or kosher salt is good for the large granules.
Put the steak in the searing hot pan for two minutes, so it develops a crust on it. Flip. 2 more minutes. Turn the heat down to medium/medium high and 1.5 mins on each side should bring you to a good medium rare for a medium cut steak. For a thick cut steak blast the oven at 450 before you start and toss the whole pan in there to finish the steak off.
Let it rest for a few minutes before server so the juices can redistribute!
If using hanger or skirt steak cuts; marinate for a few hours to tenderize it; cut it on the bias and then serve.
Post # 13
I rub my steak with some garlic (powder or cloves or a nice garlic seasoning). I heat up the grill, and grill about 3 or 4 minutes each side (I like mine medium rare.. the redder, the better!). Steak is probably one of the easiest things to cook!! The more well done he likes it, the longer you should cook it.
Post # 14
I buy a nice cut of steak fresh from the market. I put it in an aluminum pan and turn the oven on to broil. My FI likes it with a steak rub and season all, I like mine with just salt. I put it in for about 5-10 mins on each side and then it’s done – medium rare. Comes out perfectly juicy.
Post # 15
Ohh I use a grill pan and season it with whatever I have at home just before it leaves the pan. I also make sure that the pan is smoking hot to not make it “leathery”. Also, with the steak: Don’t use too much oil, instead of frying it, it will boil in it.. :S
Post # 16
@alyssars1: Season it however you prefer, then either grill it until it’s cooked to preference and let rest for 5 minutes.
You could sear it in a pan at high heat for 4-5 minutes on each side and then finish off in the oven Where cooking time is determined by size of steak and preferred doneness.