I am going to cook steak. how do i know when its perfect. what should i cook it with. how long should i cook it. im planning on fying it on a pan with oil.
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You should just BBQ them, use a grill, it's better it taste a whole lot better. Using a frying pan is o.k. but it might take a little longer the cooking time depends on how you like to eat your steak (rare, medium rare, medium well or well done). I like mine medium well. That means it's cooked but it's tender (soft). If you do yours well done, it might be too hard or rubbery, so that's why I always choose it medium well. I also like Sirloin Steak because it's lean. The other good steaks you can use are T-Bone Steak or Rib Eye. You should start off by seasoning your steaks. Use whatever kind of seasoning you want, such as salt, pepper, lemon pepper, garlic salt, etc. Make sure your grill is hot enough. When using a frying pan, put 2 tablespoons of oil. When making a medium well steak, my husband said cook each side at least 10-12 mins. The steak will be dark brown in color, you know it's cooked when you don't see any blood running in the middle anymore. Eat it with steamed vegetables steamed rice or whatever you want, use A1 Steak sauce.
HOW TO COOK THE PERFECT STEAK -Beef cooks more evenly and stays juicier if allowed to come to room temperature prior to cooking. -Placing the refrigerated meat on a thick aluminum or copper pan or cookie sheet will help warm it up by conducting the cold away more swiftly. Cover lightly with plastic wrap, but do not make an airtight seal. -Grill the meat hot. A good way to test the grill is with water. Sprinkle a few drops on the surface; if it sizzles, you are set. -Be sure to cook the meat at the correct temperature. This is often the difference between a good steak and an inedible slab of shoe leather. Too high a temperature can char the outside before the inside is done properly, or can overcook the whole thing. -For best results, sear the meat over high heat before cooking it over reduced heat. Searing seals the juices in and allows the meat to cook more evenly. -To check the temperature of your barbecue or gas grill, cautiously hold the palm of your hand about four inches above the grate. Count the number of seconds you can hold your hand in that position before the heat forces you to pull away. Four seconds means medium coals, five seconds, indicates medium-low. -Always use tongs to turn your steak; a fork will pierce the meat and allow the natural juices to escape. -Take the steak off the grill just short of the desired doneness. A thick steak will continue to cook after it has been removed from the heat. Do NOT overcook it. You can always put it back on the grill, but you cannot undo what has been done. -Allow the meat to rest 10 minutes before carving so the juices can settle and be redistributed throughout the meat. -Prepare your side dishes first. In most cases, your steak will be done in a few minutes, and you do not want it to get cold while you are waiting for your baked potato or steamed vegetables. If you go to the website below, you will find the perfect times to cook your steak! good luck! (:
If you dont have a grill . look at broiling instead But, here is my theory of steaks . When chosing the steak don't fear the fat . thats flavor Look for marbling in your meat . thats a good thing. Take your steak poke it all over the place with a fork. Marinade it 1/2 c Ketchup 2 c Water 1/4 c Lemon juice 1/4 c Dark vinegar 1/2 ts Smoked salt 1 ea Onion, large, Wedge cut 1 c Corn oil 3 tb Soy sauce 2 tb French's prepared mustard 1 t Garlic salt 1 t Coarse ground black pepper Combine everything. Submerge steaks in it for 24 hours refrigerated and covered. Drain Well Get your grill hot, wait for white coals. Put your steak down, cook for 2-3 minutes depending on how hot the grill is GIVE IT A 1/4 TURN . NOT A FLIP Cook another 2-3 minutes THEN FLIP Cook another 2-3 minutes . GIVE A 1/4 TURN A STEAK SHOULD ONLY BE TURNED ONCE !!! After removing from the grill it SHOULD NOT BE SERVED IMMEDIATELY. It should be allowed to rest a minute or two. *** this will keep all the juices from pouring out of the meat when you cut into it.
