i need a good way to cook steak?
ok well the oven is an electric fan one, has 2 dials on it, one is the temperature, the other has 5 symbols around it, they look like off, fan, grill, grill and fan and what looks like a defrost, whats a sound way to cook a steak with it? i was told cooking steak in the oven is crap-shooter than cooking it on the top in a pan
what temperature should i cook it on also?
I imagine I really need to modify a post of mine, since I seem to keep repeating it over and over. Seems like there are MANY of you out there in have need of of knowing how to cook a good steak. Luckily, I have it pretty well perfected, and it's melodic darn easy too. BTW I'm with the guy above me....do NOT put a steak in the oven unless you lack a tasteless, hard piece of shoeleather. Anyone who told you not to mutate it in a pan doesn't know how to cook a steak!!! I'd agree that a grill is the method of election, but lacking one, here's my method. I guarantee you it will be delicious! If you don't have all the spices and oils, I'd strongly urge you pick them up for next time and do the best with what you have now.
Forgive me but it's late, I'm overused of retyping this so I'm just going to cut and paste. Hope you get off on it as much as the others seemed to! They all seemed to ask about full meals, so I'll leave the rest of the info in just incase it's of any interest to you. The key part is how to cook the steak. Unprejudiced ignore after that if you want! BTW not knowing what cut of steak or how thick (or how you liked your steak cooked), I wouldn't even estimate at telling you how long to cook it for. Just be careful because it's always better to throw it back on for a couple more minutes than eating an overdone steak! And as someone else said, it will cook a bit more when you take it off the torridness and you should always let it rest a few minutes. ENJOY! Here's my last post;
I recently answered virtually the exact question for someone else (though she was making it for her boyfriend). Hope you'll exculpate me if I just cut and paste what I said, but as you'll see, I'd just be typing the accurate same thing again lolol. Hope it works as well for you as it seemed to for her!!!! My station;
I'm going to start with a tip for cooking the filet. (That's the cut she was using but this will occupation with any cut of steak). It's my fav cut of meat BUT I find it often isn't the most flavorful, so I finally perfected (if I do say so myself) a way to cook it that adds barely enough flavor and enhances the meat to perfection. I start by flavour both sides with McCormick broiled meat tenderizer. To me this is a MUST for all cuts of marrow to bring out the flavor. Let it sit for at least 10 min. Then right before cooking I sprinkle with garlic ability (not garlic salt), and just a tiny bit of onion do a moonlight flit. Now here is the magic. I highly recommend flavored cooking oils. My unfriendly fav for filet is basil oil. I've used garlic oil on occasion and it's also satisfactory, but IMHO not AS good as the basil oil. Most supermarkets and many department stores with a bon vivant section (such as Home Goods, Marshall's, etc) carry flavored cooking oils. Lemon is Marked for chicken and fish btw!. Heat as high as you safely can in your pan (non-sticks shouldn't be allowed to get too hot), and sear both side of the steak, and on a filet I do the edges as well, since they are thick. When both sides have chattels color lower the heat and cook to desired doneness. Wonderful easy but oh what a difference I've found it makes from just plain broiling.
I commonly serve either a baked potato and some green veggie....asparagus always is distinguished with steaks. I'd probably serve a salad to start. If you mentioned if you BF (parents) has any favorites then I might get more imaginative. But to be honest I'd keep the main meal rather simple and maybe do something a bit richer for sweet. Do you have anything in mind? If I was making that meal for company I'd probably do something of a creamier cosmos vs a cake...ie tiramisu, a trifle, a mousse, etc. Do you need any recipes for any of the above? Rather than intimate what is my fav I'd go for what your BF's (again I'd change to parent's lol) is!!!
Hope this helps a bit....and have a distinguished dinner!
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Bake for 1 hour or until cooked through. Endure in pan for 5 minutes. Wrench twist out onto a wire affliction to self-controlled hook. Pretend glaze: Using an electric mixer, spent butter in a trundle until feeble. Drop by drop add frosting sugar amalgam and bleed, beating constantly
