| Lots of ways historically on how to cook a steak. | | | | enough. |
| Here in the U.S. everything from on a stick over an | | | | Remove the steaks from the refrig early enough so |
| open fire to pan cooking a steak to broiling or grilling | | | | they are room temperature when you cook them. |
| steaks to baking a steak in the oven is practiced | | | | NY Strips are well marbled so flavor is not an issue |
| regularly. The heat is over or below or like roasting, | | | | I have found a nice spices shop locally and they |
| indirect or all around. | | | | make a nice Tuscan rub that everyone seems to like |
| Just so you pay attention to the basics of how to | | | | so after rubbing some peanut oil on the steaks I |
| cook a steak. | | | | used the spices and let sit. |
| - Style and thickness of steak | | | | So, we have seasoned steaks at room temperature, |
| - Preparation of steak | | | | a cast iron fry pan smoking away and two glasses of |
| - Pre-heating what you're going to cook your steak | | | | cabernet under our belt so it is time to cook our |
| on | | | | steaks. |
| - Tenderizing or seasoning with a steak marinade | | | | I place the steaks in the very hot skillet, cover with |
| recipe or steak rub | | | | the lid and wait 2 minutes. I uncover the steaks, spin |
| - Searing the steak Keeping the juices in (don't fork it | | | | them all 45 degree and cover again. Cook for another |
| up-use tongs) | | | | 3 minutes, open up, turn over with your tongs, see |
| - Get the right doneness | | | | the nice design and recover.I get a nice grill design on |
| - Let it rest 5 minutes to let the juices spread back | | | | the steaks with the pan and that makes everyone |
| throughout the steak | | | | happy. After another 3 minutes, check to see how |
| - Dig in | | | | done the meat is by using either a back of a fork or |
| It really doesn't matter whether it is an oven broiler, | | | | a spoon or your thumb to check. It should be soft |
| gas or charcoal grill, flat grill or fry pan (cast iron of | | | | spongy and that is rare. I place each steak then on a |
| course) that you use to cook a steak. Broiling steak - | | | | metal plate and if you want more doneness I place |
| the heat comes from above, grilling steak or frying | | | | them in a 350 degree oven another 4 minutes for |
| steak the heat comes from below, and baking a | | | | medium rare and 7 minutes for medium. |
| steak comes from above and below. | | | | I put this steak on a warm plate and let sit with foil |
| It is good to have a way to cover or lid your | | | | over it for 5 to 7 minutes before serving. Easy, huh? |
| cooking vessel. You have a cover on your gas grill, a | | | | To pan cook a steak I like to use cast iron skillets |
| lid for your cast iron skillet, and you can close the | | | | because they heat better. If you use a Teflon pan |
| oven door on your oven when you are broiling your | | | | you will burn the coating at high heat and I don't like |
| steaks. It is all to keep the heat in and cooking your | | | | the taste of Teflon. But, I have used aluminum, |
| steak. So, end of lecture for the purists. Let us get | | | | stainless steel, and even titanium pans with good |
| down to it. | | | | results. |
| Our big Labor Day end-of-summer bash had arrived | | | | As I said before, get it real hot and drop your steaks |
| and were planning on a wine and steak theme. Chuck | | | | after drizzling in a little oil to keep the steak from |
| the local butcher had a deal on some ribeyes so I | | | | sticking. Cover with a lid and cook 2 minutes, spin the |
| had him cut several nicely marbled 1 1/2 inch thick | | | | steak 45 degrees (don't turn over and please use |
| steaks. | | | | tongs), close the lid, then cook another 2 minutes. |
| Here in Florida, weather is a crap shoot. As the arrival | | | | Open the lid, turn the steak over, I use a grill ridged |
| hour approached we got an old fashioned deluge with | | | | cast iron pan that makes grill marks so I can now |
| accompanying lightning, wind, and thunder that was | | | | see the pretty design on my steak. Cook another 3 |
| not going to stop. Since I am not an umbrella cook | | | | minutes then check for doneness as above. It should |
| and the grill is open to the sky, it is inside we go for | | | | be rare and then use the oven to slowly bring the |
| the feast. | | | | doneness to whatever floats your boat. |
| I decided to use both because of different desires of | | | | Grab a nice red wine, maybe a little Lea and Perrins |
| doneness requested. I just have a GE electric oven | | | | on the side, some grilled or roasted veggies and it is |
| glasstop but the broiler works just fine. I'll need extra | | | | time to enjoy your knowlege in how to cook a |
| preheating time for the cast iron fry pan I use | | | | steak. |
| because it takes close to FOREVER for it to get hot | | | | |