All suggestions welcome for this please?!


Question: I'm going to Price Chopper (super market) they're open 24/7 and i want a steak,a Rib Eye or something,now i have a stove and it has a broiler obiously but suggestions on how to prepare and cook it would be greatly appreciated,cause i aint gonna pay $10 or something and fuk it up,thank you.


Answers: I'm going to Price Chopper (super market) they're open 24/7 and i want a steak,a Rib Eye or something,now i have a stove and it has a broiler obiously but suggestions on how to prepare and cook it would be greatly appreciated,cause i aint gonna pay $10 or something and fuk it up,thank you.

do not spoil the steak by putting to much crap on it . simply put the pan on, add a little oil and then salt and pepper to your liking wait till its smoking a little then put the steak in give it until the juice comes through .then turn it over do the same for that side . if you like a little bit of sauce just add sour cream at the end not much about a table spoon .thats all you should do . enjoy

Serves 2
1 twenty-eight-ounce rib-eye steak on the bone, 2 1/2 inches thick
Coarse salt and freshly ground pepper
Extra-virgin olive oil
Heat broiler on high. Season steak on both sides with salt and pepper, and brush with olive oil to lightly coat. Place in broiler pan, and transfer to the broiler. Broil for 15 minutes, turn, and continue to broil for another 10 minutes for medium-rare. Remove from broiler, and let rest for 8 to 10 minutes before serving.

I use McCormick Grill Marinades. The best ones for steak is the Mesquite and the Montreal.

First I beat the steak with a tenderizer, then i marinade it for only about 15 minutes, if you do it longer, the flavor is too strong and spicy. After that I broil it or cook it outside on the grill for about 15 - 20 minutes (this depends how well you like your steak, i like mine well done). It comes out tender, juicy and full of flavor.

You're not gonna believe me, but it's true. Forget the broiler. Get a cast iron skillet, and have it on medium-high before you lower the steak in. Braise it on both sides then take it off the eye. Turn the heat to medium-low to finish cooking.

Don't get garlic salt, get garlic powder. Get Cavender's, minced onion and soy sauce. Don't use salt. The soy has enough salt for an army. Cavender's can be found about thigh level, below the everyday spices. The yellow Cavender's has salt, the blue doesn't.

Fork the steak until it's covered with punctures. Use the soy first, sprinkling very lightly. Then the dry spices, the most of onion, the least of garlic. Do both sides, the other side, without soy.

Cut to the center only once, to check doneness.

You will never taste a better steak. You will also find that Cavender's makes any white or red meat scrumptious.

Get the broiler heated first,it's al about HOT,.Marinate steak in what ever you have on hand while the broilers getting hot.Any kind of wine ,whiskey or sherry.Garlic fresh or dried,sliced onion,they should go in with the meat too.Steak sauce,teriyaki or soy sauce,mustard and ketchup.not to much,just enough for flavor.
Watch the heat,baste a couple of times.Orange juice is good too,mix it up and have fun,It 's hard to mess up meat,don't over cook.And remember .lot's of cooks"fuk" up.Thankfully theres always another day.

If you get a ribeye, it is going to be yummy anyway because it is a good cut of meat. Look for one with some marbling (little ribbons of white fat) in it b/c that is what makes it taste so good. An "against the norm" tip is don't put salt, seasoning or marinade that has salt b/c it seems to pull the juice out. Just a little onion powder, garlic powder and pepper will be so good. You can salt it after it cooks. If you like it medium rare, then leave it in the fridge until you get ready to cook it. That way, the outside of the steak can get nice and seared and the inside will stay a little cold. If you are more of a well-done sort of guy, let it stay out of the fridge for a little while. I think this goes against what most would say, but that is how we do ours and they never fail. Broiling it as others here have told you is a great way to do it. I am not very familiar with my broiler and we usually do them on the grill. You can also put some olive oil in a skillet and kind of coat the bottom of the pan. Get it nice and hot and then lay your steak in. Turn the heat down a little now; don't let it burn. You just want to turn it once so just lift the edge a little and see if it has that crust you are looking for. We usually flip them on the grill when the red juice starts to come out on the top. When it does, flip it and cook the same way. You can either be done, or you can turn the heat way down to low medium, put a lid on it and let it cook a little longer. Or when it is seared like you like, then put it in a 300 degree oven for just a few minutes and that will get the inside cooked the way you like it. When you take it out of the oven, don't cut it until you let it "rest" for about 10 minutes, meaning the juices will distribute back into your steak as opposed to running all over your plate. Some people will let it rest on a cutting board, but I am too stingy with the juice for that. Either let it rest in the pan or on a plate. That way when you sample it (I can't help having just a little bite) you will have that au jus and any other juice that runs out a little. Be sure and pour that over your steak or let your bread soak it up if you do some sort of bread with it. Yum! Now I want one too. Can I come over?

any marinade prepackaged is good- i go for the jack daniels marinades or the A-1 marinades then broil med. rare and you got to have steak sauce. yummy!





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