I like to think that I can cook a pretty good steak. I mean,even though I work in a pastry kitchen and don't cook savory food as often, culinary school has got to be good for something. However, I realize that not everyone has that kind of advantage in the kitchen.
The Times Online is here for you. They have an article with five steps to cooking the perfect steak. It's pretty simple and straightforward. Along with the five steps are a cooking time guide and a photo slide-show of each of the steps.
If you're having trouble mastering steak, check it out. The article has great advice and some yummy pictures. Does anyone have more tips for cooking steaks?
6-04-2008 @7:27PM lizandrsn said... First and formost, choose the right cut for the job. If you don't know, ask! No matter what you do to skirt steak, it won't transform into a PorterHouse.
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6-04-2008 @8:34PM eh said... Five steps to cooking great steak:
1. George Foreman Grill
2. George Foreman Grill
3. George Foreman Grill
4. George Foreman Grill
5. George Foreman Grill
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6-04-2008 @9:58PM Alex Falk said... The george foreman grill is a ridiculous kitchen appliance (other than as a paninni press)
Using it is one step below using a toaster.
The key is high heat and perfect timing.
The cut of meat is important, but not necessary, a tough cut of meat can be cooked slowly over indirect heat(several hours up to 12) with liberal smoke and good seasoning.
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6-05-2008 @7:47AM Iscariote said... I normally fire the oven up at around 400 degrees, and leave a big, flat bottomed, well seasoned cast iron pan in there as it heats up. Once the oven and pan are at 400F, I turn on a burner on high heat, and put the pan on top.
Then I take my steaks, brush them with a few drops of olive oil on each side, and sear for about a minute on each side. I then throw the steaks and the pan into the oven and let them cook for about three minutes on each side, pull them out, and let them rest for a few minutes.
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6-05-2008 @9:08AM Rob Brooks-Bilson said... I've been using the Cooks Illustrated method for the past year now, and I don't think I'll ever go back. I've used it now with both a pan-fried finish as well as a grill finish and it's beyond perfect every single time.
http://www.brooks-bilson.com/blogs/food_bar/index.cfm/2008/2/18/How-to-Cook-the-Perfect-Steak
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6-05-2008 @2:30PM totoro said... Follow Zuni Cafe's Judy Rodger's suggestion and pre-salt the beef days before.
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