How do YOU make the perfect steak?!
never fails.
depending on your tastes (rare-med rare-and medium preferred) always remember to take your steaks off prior to the desired temperature, as the steaks will continue to cook some. always let the steaks sit about 5 minutes so the juices will realign throughout the steak.
tremendous flavor and more fat=ribeyes
good flavor and a small amount of fat-ny strip
not too much flavor and no fat but very tender=filet
all other types i normally am not a fan of unless preparing for fajitas or something along those lines. But i do admit a flat iron steak is a very good cheap piece of meat..just make sure you cut AGAINST the grain if you eat one.
NEVER get steaks lower than USDA CHOICE if at all possible. If your willing to spend some money go for CAB(certified angus beef),prime, or even kobe grade beef. The marbling and taste are phenomenal compared to typical grocery store cuts.
Answers: i cook steaks on a daily basis at an upscale steakhouse so im around steaks a lot. We use a broiler and unfortunately I have become spoiled from the nice crisp on the outside and perfect med rare in the middle. If you dont have access to an 1800 degree broiler,which i assume you prob dont, grilling is the only way to go. As far as seasoning, i believe dry is alot better than a marinade, just my opinion. Any time i eat/cook steaks i always use a mix of kosher salt,white pepper,black pepper,crushed red pepper flakes,paprika,chili powder,ground fennel seed,garlic powder.
never fails.
depending on your tastes (rare-med rare-and medium preferred) always remember to take your steaks off prior to the desired temperature, as the steaks will continue to cook some. always let the steaks sit about 5 minutes so the juices will realign throughout the steak.
tremendous flavor and more fat=ribeyes
good flavor and a small amount of fat-ny strip
not too much flavor and no fat but very tender=filet
all other types i normally am not a fan of unless preparing for fajitas or something along those lines. But i do admit a flat iron steak is a very good cheap piece of meat..just make sure you cut AGAINST the grain if you eat one.
NEVER get steaks lower than USDA CHOICE if at all possible. If your willing to spend some money go for CAB(certified angus beef),prime, or even kobe grade beef. The marbling and taste are phenomenal compared to typical grocery store cuts.
Marinate in olive oil, worcestershire and montreal seasoning. Cook on high heat, flipping only once.
put the salt right before serving. This will not take the juices away from the meat. Don't salt meat before cooking. Let the meat rest for 10 mins before cutting. good luck
Cook it on a charcoal grill, with a small pinch of garlic powder.
A good steak needs nothing else!
And frying pans are for potatoes and eggs--NEVER steaks! If you can't cook it on a charcoal grill, don't bother.
1 steak, salt, pepper, maybe a little garlic powder
heat cast iron pan or grill till screaming hot
place steak on grill or pan, LEAVE IT ALONE for at least 4 or 5 minutes, more depending on your steaks size
flip ONCE, do not press down, let be for same amount of time
let the steak rest for at least 10 minutes under foil so the juices run back into it and not all over your plate
Rub with granulated garlic powder, dried rosemary, and dried oregano. I like mine medium rare! yummy!
I marinate them in italian dressing for 4 hours and then put them on the grill and baste them with watered down steak sauce and flip them only once. Then let them rest, tented, for 10-15min.
Coated in black pepper.... cooked quickly on a charcoal grill......
poke some holes in the steak. Put Foreshore sauce, liquid smoke, seasoning salt, parsley, Cayenne pepper, lime juice and butter. Let soak for 1-2 hours before placing on hot grill. Not flames though, the Grey charcoals. Turn over every 5-7 minutes for a total cooking time of 15-20 minutes.
Wonderful medium rare steak...No left overs when I make it.
Well, for starters, you will have to either order some steaks from "Omaha Steaks" (they ship world wide, visit their website) or go to Nebraska or Iowa and buy your steaks there.
Anything raised elsewhere is gonna be "second rate tasting"........ no matter what you put on it or do to it.
I have lived all over the US and Europe and I know what I am talking about.