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Answers: Sprinkle it on the meat, and press it into the steak with a fork. Let it sit there for 10 minutes or so, and then grill/fry/broil. You could also mix a good amount with some barbecue sauce (or even an oil salad dressing), and marinate your steak overnight, or at least for 6 hours.
The absolute best steaks are Pepper-steak's. There is a peppercorn coating on the meat, marinate these baby's and they are to die for!
As for cooking, you only need like 5 minutes a side if the steak is 1/3 inch thick. If they are a half inch, I'd give them 7 minutes a side. 1 inch, 9. The idea is to use high heat, so the juices stay inside. But it's always nice to know it's cooked, which is why I use the method I do.

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I always let the meat set out for a few before I cook it. That way the meat doesn't tighten when you put it in the hot pan or grill. Then after it is done, I let it rest so the juices settle back in the meat. It seems to work because my steaks are always great. Oh and do not over cook it...that will make it like cardboard..yuck!

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--->Slow Cooker Pepper Steak

Submitted by: Marge

Rated: 5 out of 5 by 603 members

Prep Time: 20 Minutes
Cook Time: 4 Hours 10 Minutes Ready In: 4 Hours 30 Minutes
Yields: 6 servings

"Succulent strips of sirloin seasoned with garlic powder, then slow cooked with onion, green pepper and stewed tomatoes."

INGREDIENTS:
2 pounds beef sirloin, cut into 2
inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch 1/2 cup chopped onion
2 large green bell peppers,
roughly chopped
1 (14.5 ounce) can stewed
tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt

DIRECTIONS:
1. Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
3. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

--->Savory Garlic Marinated Steaks

Submitted by: Angie Zayac

Rated: 5 out of 5 by 527 members

Prep Time: 15 Minutes
Cook Time: 15 Minutes Ready In: 1 Day 30 Minutes
Yields: 2 servings

"This beautiful marinade adds an exquisite flavor to these already tender steaks. The final result will be so tender and juicy, it will melt in your mouth."

INGREDIENTS:
1/2 cup balsamic vinegar
1/4 cup soy sauce
3 tablespoons minced garlic
2 tablespoons honey
2 tablespoons olive oil
2 teaspoons ground black
pepper
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon liquid smoke
flavoring
1 pinch cayenne pepper
2 (1/2 pound) rib-eye steaks

DIRECTIONS:
1. In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.
2. Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.
3. Preheat grill for medium-high to high heat.
4. Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.

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You need to start with a tender cut of meat. Away to tell if the meat is tender before you buy it is to push on it, the softer it is the tenderer it will end up after cooking .

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To start never cook your meat cold let it sit out until room temperature or close to it. Never cook your meat to the completely desired done state that you like since meat such as beef will continue to cook for about 15 to 20 minutes after the heat is turned off. Take it out of the pan and let it rest under that foil tent for the 15-20 minutes so all the juices have a chance to redistribute back in the meat. Never cut on the grain but against the grain so that it's not tough.

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It's all in the cut of beef. If a less tender cut, you need to braise...that is brown in a fry pan, salt & pepper, the add liquid, cover and simmer until tender, possibly an hour or so.

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BEEF STEAK WITH VEGETABLE GRAVY

1 beef round steak 3/4" thick
3 tbsp. flour
2 tsp. salt
1/4 tsp. pepper
3 tbsp. fat
1 (12 oz.) can beer
1 1/2 c. coarsely ground or grated carrots
1 med. onion, chopped
1 tbsp. currant jelly
1/4 c. water
1 tbsp. flour

Cut steak into 6 serving size pieces. Combine next three ingredients, dredge and pound both sides of meat. Brown meat in fat in large frying pan. Pour off drippings. Add beer, cover tightly, and cook slowly, 1 - 1 1/4 hours. Add carrots and onion and cook slowly, covered 30 minutes or until beef is tender. Remove steak to hot platter. Stir jelly into cooking liquid. Combine water and flour to blend and stir into cooking liquid. Cook, stirring constantly until thickened; cook slowly 3-4 minutes. Serve over rice or washed potatoes.

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simple Wait for the cols to reach it slow and steady.

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