how do you cook steak?!

How do you want to cook? Stovetop or oven? What steaks do you like? Ribeyes have a lot of flavor because they have a lot of fat, well-marbled. Other good cuts are New York Strip, Porterhouse/T-bone, and of course the tenderloin. Sirloin is a good choice if you're on a budget. Round will be your least expensive option. The oven is easy:

For steaks to come out good from the oven, do marinate first- take steaks out of the fridge 30 minutes before cooking and marinate at room temp. For 2 thick (1 ?” to 1 ?”) steaks- use a half cup olive oil, 4 tablespoons soy sauce and 4 teaspoons Grill Mates Montreal Steak Seasoning (or ? teaspoon garlic powder and salt and pepper).

Preheat oven to 450- the high heat will give them a good sear and also cook them quickly. For thick steaks, medium is at 10 to 12 mins. You really don’t want to cut into a steak- try to check the doneness by pressing with a spatula- it should have just a little give. If you must, cut into the steak towards one end to check doneness. Do let the steak rest for 10mins before serving so the juices can redistribute and you’ll have a juicy steak.

Sides- mashed potatoes, roasted potatoes, scalloped potatoes and a veggie like green beans, squash, broccoli, cauliflower, asparagus.

Happy cooking!

Hamburger is Ground beef. Stea is a whole "chunk" You may be a bit confused.

This is how to make a good steak.

Start with a decent piece of meat, A rib eye is pretty good.

Season the meat with salt and pepper. The very most you should put on it is a Montreal type steak seasoning. I like to stick mine back in the fridge for a bit.

Then remove from the fridge about 30 min before you cook it. YES, it is safe. This allows the meat to come to room temp so you don't shock the meat as much when you put it on the hot surface. Shocking the meat to much may make it tough.

From here you have a couple of options:

1. Heat a skillet up good and hot then add some fat. Oil, butter (is okay), or even bacon fat. Put the steak down and do not touch it. The meat is pretty cool. It will release from the pan when it has a nice golden brown color to it. Then flip. Brown it up on the second and side and reduce the heat if you want it cooked further.

2. Brown on both sides as stated above but then slide into the broiler if you skillet if oven safe use that, if not then put it in a broiler pan. And finish under the broiler.

3. Grill over a medium-ish hot indirect heat.

Remember a few more tips:

1. NEVER overcook a steak. Anything over medium is over cooking your steak and even medium is pushing the limits a bit. A weel done steak is a ruined steak and you may as well just toss your money in the trash.

2. Let the steak rest so that the stea will still be juicy from the first bite to the last bite.

3. Don't forget about carry over cooking, as the steak rests. Due to residual heat in the meatthe steak will cook a bit more as it rests.

I know that someone will say that you shouldn’t add salt before cooking bacuase it will dry it out. That is not true. I have always salted my steak and roasts before cooking and never had anything dry. Adding salt before cooking does Not dry it out but rather gives good flavor.

BURGERS!!
Buy 80/20 ground beef. That means 80% meat, and 20% fat. That is the best yes it is fatty but if you go with a lean beef you will have tough and dry burgers.

Many people will say to add eggs, and some kind of binder with onions, onions soup mix and so on. That is Not a burger, that is mini meat loaf.

Just using a gentle yet firm pressure form the burgers. Put a small indentation in the center to avoid that rounded otu bubble. Use a scale or even ice cream scoop to measure the patties out to even sizes.

The fat will drip out as you cook it and still give you a nice juicy burger. If you use lean meat any fat drips out and leaves you with nothing but a dry patty.

Start by getting the right cut of beef: choose rib eye steak, it's very tender. Salt and pepper is enough to season the meat. Cooking times vary but make sure to let the meat rest on a cutting board or plate for 5 minutes after you take it off the stove. Cover with foil if you have it.

put it in a pan for an 1hr to an hr and a half on high. dont turn it, it will cook evenly on its own. and in the mean time go watch movie, or call a friend over.enjoy.

green beans. garlic mashed potatoes. Ny strip steaks. Bottle of red wine.