I found this, maybe it will help.
Title: How To Cook A Steak
Yield: 1 Info
Ingredients
Instructions
Choose Your Method to Suit the Size of the Steak
Steaks from prime- or choice-grade meat are tender. To retain
moisture and flavor, tender meat needs the dry, intense heat of
grilling, broiling, searing or roasting.
The steak's thickness determines how close the meat needs to be to the
heat. You want to coordinate a nicely seared surface with the right
degree of doneness inside. Cook thin steaks very close to the heat;
thick steaks farther away. For example, you wouldn't broil a 6oz
filet; by the time the surface was seared, the inside would be
overcooked. Pan-searing or roasting in a heavy skillet would be a
better choice; these give the meat more contact with hot metal. Some
cuts get the best results from a combination of cooking methods.
Here are some sample cooking techniques and time; all produce a rare
to medium-rare steak.
~ 12-Ounce Filet Steak: Season the entire filet with salt and freshly
ground pepper. Broil or grill it 4 inches from the flame. Cook each
side for 3 minutes, and then turn again and cook each side for 2
minutes, for a total of 10 minutes. Let it rest for 3 to 5 minutes
before serving to allow the juices to redistribute.
~ 10-Ounce New York Strip or Rib-Eye: Heat a cast-iron skillet until
it's smoking hot. Season the steak on both sides with salt and
freshly ground pepper. Sear the steak in the skillet for 1 1/2
minutes on each side. Don't use oil; the steak's fat will provide
enough. Remove it from the pan and let it rest for 3 to 5 minutes
before serving.
~ 16-Ounce New York Strip or Rib-Eye:
Heat a grill until very hot and heat the oven to 400 F. Season both
sides of the steak heavily with salt and freshly ground pepper. Put
the steak on the grill and cook it for 4 minutes on each side,
turning once. Remove it, allow to rest for 10 minutes, and then put
it in the hot oven for 4 minutes. Remove it, let it rest for 3 to 5
minutes, slice, and serve.
Chef Richard Chamberlain Chamberlain's Prime Chop House Dallas, TX
Fine Cooking Aug-Sept 1995
Title: How To Cook A Steak
Yield: 1 Info
Ingredients
Instructions
Choose Your Method to Suit the Size of the Steak
Steaks from prime- or choice-grade meat are tender. To retain
moisture and flavor, tender meat needs the dry, intense heat of
grilling, broiling, searing or roasting.
The steak's thickness determines how close the meat needs to be to the
heat. You want to coordinate a nicely seared surface with the right
degree of doneness inside. Cook thin steaks very close to the heat;
thick steaks farther away. For example, you wouldn't broil a 6oz
filet; by the time the surface was seared, the inside would be
overcooked. Pan-searing or roasting in a heavy skillet would be a
better choice; these give the meat more contact with hot metal. Some
cuts get the best results from a combination of cooking methods.
Here are some sample cooking techniques and time; all produce a rare
to medium-rare steak.
~ 12-Ounce Filet Steak: Season the entire filet with salt and freshly
ground pepper. Broil or grill it 4 inches from the flame. Cook each
side for 3 minutes, and then turn again and cook each side for 2
minutes, for a total of 10 minutes. Let it rest for 3 to 5 minutes
before serving to allow the juices to redistribute.
~ 10-Ounce New York Strip or Rib-Eye: Heat a cast-iron skillet until
it's smoking hot. Season the steak on both sides with salt and
freshly ground pepper. Sear the steak in the skillet for 1 1/2
minutes on each side. Don't use oil; the steak's fat will provide
enough. Remove it from the pan and let it rest for 3 to 5 minutes
before serving.
~ 16-Ounce New York Strip or Rib-Eye:
Heat a grill until very hot and heat the oven to 400 F. Season both
sides of the steak heavily with salt and freshly ground pepper. Put
the steak on the grill and cook it for 4 minutes on each side,
turning once. Remove it, allow to rest for 10 minutes, and then put
it in the hot oven for 4 minutes. Remove it, let it rest for 3 to 5
minutes, slice, and serve.
Chef Richard Chamberlain Chamberlain's Prime Chop House Dallas, TX
Fine Cooking Aug-Sept 1995
hno:
If you're marinating, fixing, seasoning or tenorizing your steak, you've got shitty steak. Get yourself a good piece of meat, put it on the grill, flip it ONCE and ONLY ONCE, and take it off. NO poking, NO cutting. If you need some Lee&Perrins, fine, but only after cooking. And not too much.
:hugesmile kidding about the microwave. The correct question for that answer would have been how to ruin a steak. I am guessing you don't have a grill/bbq lying around which is really the only way it should be done. If you have to use the oven or a frying pan then I would suggest frying pan.
I prefer medium rare and ideas for what you can do to add flavour are probably endless and you can find ideas all over the net. You could throw a chunk of butter on top of your steak and let it melt in/over it. You could do the same with a bit of butter (very little) and cover it with blue cheese. If you are bored and have lots of time on your hand you could try the following experiment. Put rootbeer (half a can) into a small pot on low heat until most of it evaporates out and you have a rootbeer caramel mess. Mix some of that with HP or a BBQ sauce and keep adding until you like the taste so it's not too sweet. You can add in some hot sauce in there as well to give it a kick.
Or if you want the Canadian way just cover it in Canadian maple syrup and bacon bits.
Bacon
I prefer medium rare and ideas for what you can do to add flavour are probably endless and you can find ideas all over the net. You could throw a chunk of butter on top of your steak and let it melt in/over it. You could do the same with a bit of butter (very little) and cover it with blue cheese. If you are bored and have lots of time on your hand you could try the following experiment. Put rootbeer (half a can) into a small pot on low heat until most of it evaporates out and you have a rootbeer caramel mess. Mix some of that with HP or a BBQ sauce and keep adding until you like the taste so it's not too sweet. You can add in some hot sauce in there as well to give it a kick.
Or if you want the Canadian way just cover it in Canadian maple syrup and bacon bits.
Bacon
ok first part of the steak cooking session.
you need to buy good steak. yes if you put as much into your steak buying as you do your betting your half way there.
first off the cut. fillet mignon the best cut but pricy upward 13.99-15.99 apound . do not put cover scent on the steak(bbq) sauce
porter house, delmonico , rib eyes 6.99-11.99 always watch the sales
these 3 also dont use bbq sauce
last steak i would buy NY sirlion decent cut and actually a good affordable buy 5.49-8.99 a lb
ok if common cooking (grilling of course) pepper only before cooking on medium heat . ONLY USE SALT AFTER COOKING and dont ruin good steak with cover scents
for something different blue cheese and herb butter sauce for the rib eye fillet and delmonico
could also use peppercorn if you like spicy to cook with (blackened it's called)
i like mine pretty rare so good cuts are important.
dont waste your time marinating a horrid piece like chuck steak
you need to buy good steak. yes if you put as much into your steak buying as you do your betting your half way there.
first off the cut. fillet mignon the best cut but pricy upward 13.99-15.99 apound . do not put cover scent on the steak(bbq) sauce
porter house, delmonico , rib eyes 6.99-11.99 always watch the sales
these 3 also dont use bbq sauce
last steak i would buy NY sirlion decent cut and actually a good affordable buy 5.49-8.99 a lb
ok if common cooking (grilling of course) pepper only before cooking on medium heat . ONLY USE SALT AFTER COOKING and dont ruin good steak with cover scents
for something different blue cheese and herb butter sauce for the rib eye fillet and delmonico
could also use peppercorn if you like spicy to cook with (blackened it's called)
i like mine pretty rare so good cuts are important.
dont waste your time marinating a horrid piece like chuck steak
