PostHeaderIcon Announcement: How to Cook a Steak-Broiled Steak, Grilled Steak, Pan Cooked Steak-It’s All Good, Really Good!

Pan cook a steak, broiling steak, grilling steak, bake steak in the oven;  no matter your heating method there is an easy cooking recipe for steak.  It doesn’t matter where the heat comes from as long as you can regulate it. Above, below, or indirect it’s a no brainer.  The benefit is having delicious steak meals that will have you rubbing your belly.

 

Just so you pay attention to the basics of how to cook a steak.

·        Cut and thickness of steak

·         Preparation of steak

·         Pre-heating what you’re going to cook your steak on

·         Tenderizing or seasoning with a steak marinade recipe

·         Searing the steak

·         Keeping the juices in (don’t fork it up-use tongs)

·         Get the right doneness

·         Let it rest 5 minutes to let the juices spread back throughout the steak

·         Dig in  

 

It really doesn’t matter whether it is an oven broiler, gas or charcoal grill, flat grill or fry pan (cast iron of course) that you use to cook a steak.  Broiling steak – the heat comes from above,  grilling steak or frying steak the heat comes from below, and baking a steak comes from above and below.   

A broiler is a covered cooking environment, a grill has a lid that makes it also a closed cooking environment, and if you put a lid on your fry pan you have a covered cooking device. It doesn’t matter as long as you can get the surface very hot.

Enough already with the hot speech, let’s get down to how to actually cook a steak.

A bunch of the crew have been collecting merlot’s to test out so one weekend we planned on grilling steaks over at the mansion and tasting the merlots. Since not all occasions call for a wallet busting grade of steak, I had Chuck the butcher (really, that’s his name) cut a couple good sized sirloin steaks about 1 ½ inches thick, well marbled, and a nice ring of fat around the outside. 

Well, evening comes in with a bang. More like our sub-tropical evening thunderstorms at full blast. Since I am adverse to lightning strikes and my grill is outside we’ll have to broil or pan fry these sirloins inside where it is relatively safe.

I decided to use both because of different desires of doneness requested. I just have a GE electric oven glasstop but the broiler works just fine. I’ll need extra preheating time for the cast iron fry pan I use because it takes close to FOREVER for it to get hot enough.

I took the steaks out of the refrigerator about 2 hours before thinking of cooking them. Room temperature meat is the way to go. On that ring of fat around each steak I cut down to the meat every 1 ½ inches so the steak wouldn’t curl. Fat shrinks faster than the meat.

I seasoned the steaks with a Thai Coconut rub I bought at a local seasoning shop after drizzling on some peanut oil. Some like to use olive oil but I like an oil like canola or peanut that is for high temperature cooking. Then I let them sit.

O.K., we have room temperature sirloins, a hot pan to fry one steak and a real hot broiler and broiler pan that’s smoking.

The broiling steak I put on the hot broiling pan and close the oven door. I sear this steak for 3 minutes, then using tongs I turn it over, close the door, and cook for another 3 minutes. I take it out, test for doneness by pressing with my thumb on the center of the meat. It is spongy soft so it is now a rare steak. I put it on a metal plate and leave it in the oven at 350 degrees for another  4 minutes for medium rare or 7 minutes for medium.

I put this steak on a warm plate and let sit with foil over it for 5 to 7 minutes before serving. Easy, huh?

To pan cook a steak I like to use cast iron skillets because they heat better. If you use a Teflon pan you will burn the coating at high heat and I don’t like the taste of Teflon. But, I have used aluminum, stainless steel, and even titanium pans with good results. As I said before, get it real hot and drop your steaks after drizzling in a little oil to keep the steak from sticking. Cover with a lid and cook 2 minutes, spin the steak 45 degrees (don’t turn over and please use tongs), close the lid, then cook another 2 minutes. Open the lid, turn the steak over,  I use a grill ridged cast iron pan that makes grill marks so I can now see the pretty design on my steak. Cook another 3 minutes then check for doneness as above. It should be rare and then use the oven to slowly bring the doneness to whatever floats your boat.

Pop open one of those merlot’s I was talking about and dig in. It’s why you got those sirloin steaks and now’s the time to enjoy your tips on how to cook a steak.

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