How to Cook Steak

Steak is a piece of meat cut from any animal or fish. There are various types of this meat, like fillet, rib eye, rump, sirloin, and many others. It is mostly served with a marinade. The sirloin and T-rib varieties are normally served whole. There are many ways to cook this meat, the popular ones being frying, grilling, and broiling.

It is also prepared using crock pots. By far, using dry heat is said to be the perfect and best way to get the most tender steak possible. However, the other methods work equally well too.

This is one of the easiest and quickest way of cooking, which can be tried at home by anyone.

Ingredients

• 1" to 2" thick Steaks
• Thyme and/or other favorite herbs
• Coarsely-ground Black pepper and Kosher salt, to taste
• Olive oil
• Butter

Procedure

Clean the meat with cold water and pat it dry with a clean towel. Give it a light coat of olive oil, and then cover it with the coarsely-ground black pepper and kosher salt. Place the meat in a clean, zipped plastic bag, and let it sit for an hour or two. After an hour, add a bit of olive oil to a frying pan and heat it.

When the oil is hot, place the meat onto the pan. Avoid crowing of the meat surface, so as to get crisper crusts. Check for development of the sear on the underside of the meat. If it is satisfactory, turn it over and cook the other side as well.

Avoid charring and overcooking the meat by adjusting the heat levels. Cook it until it turns brown to mahogany in color.

Remove the pan from the heat and place the meat on a plate. Put a generous amount of butter on top of it. Sprinkle the sprigs of your favorite herbs on it. The key is to remove the steak from the heat when it is just about to be cooked, not when it is thoroughly cooked.

This is because, the meat keeps cooking for a while after it is removed from the heat. Wrap it in an aluminum foil to retain the heat. You can also make a sauce from the remnants of the meat in the pan. Deglaze the pan with meat stock and give it a flavor of your choice, like garlic or shallot. Serve.

For cooking on the grill, sirloin or rib steaks are the best. If you are using frozen meat, thaw it for at least 1½ hours before you begin cooking. Remember that the meat must be at room temperature before you start grilling it.

Ingredients

• 1" to 2" thick Steaks
• Thyme and/or other favorite herbs

• Minced garlic
• Coarsely-ground Black pepper and Salt, to taste
• Olive oil

Procedure

Clean the steak and drizzle it with fresh lime juice. Then, sprinkle the coarsely-ground black pepper and salt over it, covering all its sides. In a bowl, take the minced garlic and thyme, and mix them both well using a generous amount of olive oil. Brush this mixture all over the meat with the help of a cooking brush. Now, prepare the gas grill by preheating it over a high flame for about 20 minutes.

Grill the meat on high heat for about 3½ minutes, and then flip it over to the other side using a tong (avoid using forks at any cost). Remove it from the heat immediately, and place it on a plate. Allow it to settle for 5 to 7 minutes before serving it. Serve it with grilled vegetables, green salads, and French fries.

Cooking steak is not difficult at all. It tastes best when served with marinades. You only need to know the correct combinations of garnishing to make delicious recipes.