How to cook steak good?

@totalguy (563)
April 10, 2007 8:54am CST
I liek steak when you get it from a restaurant its not hard to cut its fairly soft and tastes great! How do you achieve that? As far as how its cooked (med, rare etc) we like it medium i suppose you could say, just cooked enough so theres very little or no pink. Anyone got any bright idea's how to get steak as nice as they do in a restaurant? Thanks in advance
2 people like this
4 responses
@4cuteboys (4102)
• United States
10 Apr 07
Well the ones my husband makes are pretty good! We buy higher quality steaks, whatever the best the store has that we go to, usually its black angus of some sort. Then he puts season all on it, and throws it on our grill (charcoal) and it comes out delicious! I like his steaks as much as ones in the restaurants.
1 person likes this
@totalguy (563)
10 Apr 07
We have what is called aberdeen angus its expensive stuff but its good, ive tried grilling but it never works for me, im not sure how thick we are talking about but we generally get them about 10mm thick.
1 person likes this
• United States
10 Apr 07
I don't have any special tricks but this is how I cook steak. When I buy steak, I try to buy it at least an inch thick. Thin steak cooks way too fast and doesn't have the flavor or thicker steak. Make sure the steak you choose has a nice marble pattern. Not too much, but some fat in the steak adds to the flavor. If I cook the steak inside, in my oven, I broil it. Turn the oven on broil and make sure the broiler pan is hot before you add the steak. I seanson with pepper and a bit of butter and add the steak onto the broiler pan. 5-7 minutes on each side is plenty of the way we like it. Then once it's cook I wrap it in foil and let the steak rest a few minutes. Before I seal it - I add salt and a bit more butter. Resting the steak allows the juice to flow through the meat so when you cut it, it doesn't all flow out on your plate. If I cook the steak on the grill outside, I cook it much the same. Get your grill good and hot. We use mesquite wood for the fire. We don't use charcoal or starter fluid. It leaves a weird taste. When the grill is nice and hot, oil the grill before you add the steak. Sear the steak on one side for about 3 to 5 minutes, depending on the size of the fire. Turn the steak over and sear the other side - 3 to 5 minutes. Turn the steak again and close off the fire to let it smoke some - about 2 - 3 minutes. Then turn and smoke the other side. Just like inside cooking, when the steak is finished, the inside should be just pink or medium rare, remove it from the fire and place it in foil. Add a little salt and pepper and butter and wrap it up to rest until you are ready to serve it. I never add salt while cooking. Salt draws the liquid out and makes the meat tough. I add salt while it rests inside the foil. Hope this method works for you.
• United States
10 Apr 07
sounds like you know how to cook a good steak I'm hungry!
@totalguy (563)
11 Apr 07
What is a broiler pan? i have never heard of this, perhaps its called something else in the UK.
@freak369 (4974)
• United States
11 Apr 07
Getting a good cut really helps but if you aren't working with the best cut of meat, tenderize the crap out of it. Let it sit for a day before you grill it - that is the best way to cook it. Get the coals nice and hot so you hear a good sizzle when it hits the grill. If you have to cook indoors consider using your broiler instead of the stovetop. You will have to stand there and flip it every two minutes but it's better than pan frying.
@totalguy (563)
11 Apr 07
thats one thing i havent tried, tenderising, we have a wooden tenderising mallet but ive never thought to use it, maybe thats tleast partly where im going wrong then lol. thats for the tip, im still trying to find out what a broiler is.
@lightningMD (5932)
• United States
10 Apr 07
first you need to pick a good cut of steak..it should have some marbleing of fat that is where the tenderness and flavor comes from...i prefer our steaks to be pan-fried in butter i sear them first on high heat then lower the heat to medium low and continue cooking until the right doneness rare for my husband and medium for me and our daughter