O.K. meaty jellies, how do you cook the perfect steak?

… best question ever… patiently awaits answers…

Cover with Monterey spice, then broil it, turning every 5 minutes.

I cook mine under the broiler. Place the rack in the second position. Preheat the broiler a few minutes (five or so).

Have the meat at room temperature. Season it. (Use salt if you want to. I always pepper.)

Broil on one side for five minutes. It should have developed a nice crust. Then turn the steaks. You can use a thermometer to check for doneness. (125 for rare; 130–140 for medium rare; 140–150 for medium) Or cook for another five minutes.

Remove to a platter and let rest for five to 10 minutes before serving. Very important!

This basic how to works with a fry pan as well as a grill. Once you figure out your stovetop you will be able to hit the mark with a regular consistency. The marbling (fat) of the meat will make a difference in the cooking times, you just have to do it to learn it.

I prefer to preseason the meat before I cook it so the flavors have a chance to mingle.

Letting the meat rest under a cover is very important to the flavor.

Pick the best steak you can find, one with lots of marbeling. I broil or grill it and turn it often.Heat tends to drive the juices towards the other side of the steak so as soon as the juices appear I turn the steak. I like medium rare. Don’t overcook it. Rest it for a little, like 3 minutes or so. I usually season it a little before cooking. Enjoy.

@WestRiverrat and @marinelife and @Adirondackwannabe

Yes, the resting, I meant to put that in the details but I forgot. What about the resting? I know you’re supposed to do it but for how long? The meat continues to cook while it rests.

I think that might have been part of the problem the other night. I cooked it a little too long but I also think I maybe let it rest a little too long.

Resting for 3 minutes or 10 minutes, which? Or some other length of time? My head is starting to spin again. :-(

I let mine rest about the same amount of time that I cook it on one side. People say it is a science, and up to a point it is true, but it is also an art. You will just have to experiment and see what works best for you.

Different cuts of meat also need to rest for more or less time. I generally let bone in steaks rest a little longer than boneless. Fattier cuts also get more rest time from me.

One thing I almost forgot, start with a steak that is about room temperature when you put it in the pan. Steak straight from the fridge into the pan can ruin a good steak.

I’m not sure you actually want my advice, because I like my steak to be burnt. Really burnt. I like a steak that I can gnaw on.

@ANef_is_Enuf I’ll mail you the ones I overcook then. While I’m experimenting. :-)

@lillycoyote no complaints here. But, obviously it would be a very unusual occasion for me to prepare steaks for other people. One of my sisters eats her steak like I do, but I haven’t met many others that feel the same way. It seems that what I love about steak is the polar opposite of what most people appreciate in a good steak.

I cook on the grill year round, but the same priciples work for the broiler inside.

I follow the Montreal Steak Marinade method:
Mix ¼ cup olive oil, 2 tablespoons soy sauce (or vinegar) and 2 teaspoons Seasoning.

Add steak; marinate 30 minutes.

Grill on already hot grill. Turn every 3–4 minutes.
After 2 turns, cut to check desired doneness.
Continue turning every 3 mintues or so. Worst case usually is 3–4 turns towards well done.

First of all, get thick cuts. 1 inch or 1.25 inches. Not the ½” or ¾” common at the supermarket.

There is no single way to cook a great steak, but here’s one. Coat the steak with salt for an hour before cooking. Really coat it, completely cover it. Use kosher salt (forget the nonsense chi-chi expensive sea salt) and you rinse off the salt before cooking.

Steak Recipe: Turning Cheap Choice Steak into Gucci Prime Steak

Barely.

When I make steak of any sort I first season with salt and pepper and marinate it in vinegar for at least 30 mins in the fridge. Then I let the meat come to room temp as I preheat the broiler, and I broil the steak. I can tell how cooked it is by the give it has when I squish it and when its the right amount of cooked I take it out, let it rest for a few mins then bask in the glory of deliciousness.

You should play with your meat to get a feel for the texture at different temperatures- this will require a lot of steak cooking an experimenting but please do poke it throughout the process to help yourself learn because its a good skill to have so you dont have to worry too much about keeping time and whatnot. The vinegar marinade truely makes a big difference in the flavor and tenderness of the meat.

I have heard of cooking steak on the stove with butter as they do in restaurants but have yet to try it… I do love butter though. And i’d really love a steak right now…....

@lillycoyote Resting is to allow the juices to go back into the meat. I would start with five minutes up to 10 minutes. The less done the meat is the less time it needs to rest.

@lillycoyote Play around with it on the resting. If the juices run out of the steak when you cut into it, it hasn’t rested enough. If the juices stay in you’re good. It’s biology, there’s no exact answer.

Whether on the grill or in my cast iron skillet, I do the same timing. Typically I buy a thick steak, so that’s what my instructions are for. Season the steak with salt and pepper. It’s best if the steak is room temperature, but the world won’t end if it’s not. Once the pan or grill is hot, I put the steak in and leave it alone for seven minutes. Turn it over and give it seven minutes more. Put it on a plate, cover it with foil and let it rest for 10 to 15 minutes. That usually gives me rare to medium rare.

I bought some filet mignon today…. I may butter it hehehehe

I love all these tips. I got some steaks on manager’s special and I can’t wait to try a dry rub. The marinade was pretty darn good, though.

I cook in the oven for 350 F and I strip the outside off and eat it as it is cooking. I add table salt and pepper, and some butter or margarine and enjoy. It is only made for one person. On the grill I separate into chunks and flip frequently and eat as I am cooking.

By letting someone at the restaurant cook it for me….?