How do you?

Chicken fried.

you pay a good chef to do it for you. that's how you get the perfect steak.

first. get a good steak. about 10oz. 2 inches thick. new york strip, ribeye or porterhouse (ny strip and filet together) are your best bets.

second. rub a little olive oil on the steaks and ONLY use salt and pepper on the steak before hand. anything else will overpower the taste of steak. you can use a good amount of salt and pepper.

third. get your grill or cast iron pan nice and hot. if using a grill wipe the grill grates with some oil before placing the steaks on. cook the steaks on one side for about 6-7 minutes then flip them to a new, hot, part of the grill grate. cook for another 6-7 minutes. (for medium-medium rare steaks)

fourth. after cooking, let the steaks sit on a plate for a few minutes to allow the juices to get back into the meat.

ALWAYS cook a steak medium or more rare. You just dont get everything out of a steak when you over cook it. I used to hate any redness but I slowly moved down to more medium and now I love it almost raw. if you only like it well done, give medium well a shot, then try medium. you will like it.


enjoy!

chemmie said:

Wow, I have to say that Chemmie knows how to cook a steak. Way to go Chemmie!! Any other way would just riun a fine piece of steak.

I'm having a hard time believing that some with the nik suckmyballs is asking for cooking tips!!

kisscamille said:

if there is one thing I DO know something about, it's cooking. you can take the rest of my bullshit for what it's worth, but heed my cooking advice.

chemmie said:

:O

teller said:

what are you buggin out for?

chemmie said:

Eh...just a sort of wow, "who knew?" look. :O

Actually, I'm the steak cooker at my house as well!

Give it to my dad and let him put it on the BBQ...

• I agree with chemmie, stick with just salt and pepper and oil, avoid all that marinade crap. Though I prefer regular vegetable oil over Olive oil on steaks. A little parsley is nice for color too. Fresh cracked peppercorn is also kinda nice in place of plain old ground black pepper.

• When you place the steak on the grill, flip it over on to the grill. That way the juices that settled to the bottom of it as it thawed will now drain back down into the steak as it cooks.

• Don't keep flipping the steak over and over or puncture it during cooking - you'll just dry it out. A NY Strip takes about 10-12 min for medium. Do a few min on one side, rotate it 45 degrees for a few more min, then flip over and do the same to the other side.

• Make a tight fist with your hand, and feel the fleshy part at the base of your thumb. If you clench your fist real tight, thats what a well done steak will feel like. If you loosen your fist, thats what a rare will feel like. You get the idea...

• Unlike burgers, steaks and filets are safe to eat rare, most of the germs and such are only on the outside and are immediately killed when cooked.
[This message was edited Thu Oct 9 13:06:33 PDT 2003 by Tom]

I use that "red" seasoning salt instead of regular salt...there's something in there that causes the steaks to water up and sweat...it tenderizes them...maybe it's the MSG...

Also...when shopping for steaks, look for one that have a least a couple of marblings of fat running through them; this makes the cut tender.

I never marinade...but this business about using oil is interesting...won't that cause them to catch on fire?

teller said:

oil crisps the outside of the steak a bit and gives you nice dark brown sear marks, not to mention locking in moisture.