How to Cook Steak
Cooking Steak
The most popular method of cooking a steak is grilling. Buying a steak that is too thin is the most common way to ruin a grilled steak. A steak for the grill should be 1.2"-2" thick. A steak this thick will not dry out easily.
If you prefer your steaks rare or medium-rare, be sure to heat the grill to a very high heat. This way, you can sear the outside without overcooking the inside. High heat also seals in the juices. One way to ensure the perfect heat is to use charcoal rather than a gas grill, as the coals will always burn hotter. And hardwood charcoal burns hotter than briquettes.
And keep in mind that whatever you are cooking with will flavor the steak. Be patient; don't use lighter fluid. Also, make sure your grilling area is clean. Nothing ruins a steak quicker than a dirty rack!
Bring steaks to room temperature before grilling them. However, do not leave them at room temperature for long, or the steak might spoil.
While cooking, resist the temptation to constantly poke and prod the steak. Leave it in place for at least the first three minutes to allow a crust to form and to prevent the steak from sticking.
Steak continues to cook for a few minutes after being removed form the grill, so remove your steak a little before it's done to ensure it will not be overcooked.
Resist the temptation to dig in! Let your steak stand for at least 5 minutes, preferably 10, after it is removed from the grill. This will allow the juices to return to the meat, so they will not all spill out on your plate when you cut the steak. You should also never pierce the meat while turning it, but should use tongs or a spatula. Piercing the meat will prematurely release the juices.
You can also braise, broil, pan fry, or, for some cuts, slow cook your steak. These methods work well for a thinner steak (.75"-1")
Braising is used on cuts that are not very tender, to add moisture by slow-cokki8ng the meat. Begin by browning the meat with some oil. Add about half a cup of water or broth and cover the pan. Simmer in the stove on in the oven at 300 degrees for 2-3 hours or until the meat is tender.
Another method can use the oven in broiling. Because you do not add water when broiling, this should be used for tender cuts or cuts that have been marinated. The meat will take anywhere from 10-25 minutes depending on the cut. If the meat is getting seared to quickly or is cooking slowly, adjust the distance to the heat.
When pan frying, use only a small amount of oil, but no other liquid. You can bread the steak if you desire – this is the method to use when making chicken-fried steak. Panfry over high heat. This method should take only 4-8 minutes.
When cooking a steak indoors on a store, it is best to use a cast-iron griddle, or at least a cast iron pan. These conduct heat better and will get hotter than most other cookware.
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