Steak! Do you cook it wrong? Has anyone seen that new steak frying pan?

Hi Andrew, you don't need a special pan to cook steak in. Just tenderise it properly first either by bashing it with a hammer, I do use a wooden steak hammer, or I saw Gordon Ramsay do it with a rolling pin. Think any substitute though just to bash it around. You need hot heat and I use a griddle pan if I can ever get hold of steak. Just get it really hot before you add the meat and never add salt before or during cooking.

I can cook a great steak. There are many considerations and it helps to be aware of all of them. I like marinated steak...the kind of marinade can vary the way the steak cooks. The weight and thickness of the steak and the degree the eater wants it cooked, rare, medium and well done and variations in between. The temperature of the steak...it should be room temp before you put it onto a hot pan. A steak should be only turned once and when cooked it should be rested before being served.

I like steak and hubby and I cook it just right usually. We use a George Foreman grill and cook an inch thick steak 6 minutes usually. It comes out just right for us. I would not buy any single purpose gadget.

I have heard about it, but it will not show up in our home. Give me a top quality, properly seasoned cast iron frying pan every time and I will serve you a steak that you will enjoy, I guarantee it. Make sure the pan is very hot, plop your good steak in, turn it over in about 2 minutes, wait about two more minutes, pull it out of the pan, put it on a plate and let it sit for about 4 minutes, serve with nothing else available except salt and pepper for it. If anybody asks for steak sauce tell them that you don't have any, and they don't need it, anyway.

We don't usually have steak here but i think the grill pan ia a good idea. I also agree, that over cooking it makes it tough and bashing and beating it really helps.

I live in South America. To be more especific, I live in Chile, side by side where the best meat in the world is: Argentina. We also have very good meat but I´d be pretencious if I tried to compare it with the one our neighbors have. So, I prefer to do in once in a while but have argentinian meat. I buy a thick, 1 inch, steak. I have an iron skillet that you should not wash it with detergent. It´s just for steaks. I put the skillet over the range, at the hottest and let it heat. I can paint a little oil with a paper towel. When it is heated, I throw the steak in (salted with coarse marine salt and nothing else) and leave it on thet side until it is seared. Then I turn it and do the same. The exterior will be dry and well done and the interior will be mooing. That´s how a like it and that how most of the people I know like it. I will rather cut a 1 inch (or a little more) by half ot share it in three parts when it´s made if I don´t have the money to eat all of it, than to cut it thin. That, for me is something else and eat it breaded (quite nice but not a steak). Happy posting!