I love a juicy, rare steak. The juiciness is key. My favorite way to cook a steak is over a barbecue, when weather appropriate, of course; my favorite way to cook steak does not involve mittens and frostbite. I'm from Minnesota, where there's definitely such a thing as "weather unsuitable for barbecues."Because the steak cravings hit me more often in the winter than in the summer (I'm told this has something to do with iron), I am happy to cook a steak in the oven, as well. I like to cook them at about 350 degrees max, low in the oven, and most importantly, I don't want them to dry out.
A good trick? Run a defrosted steak under cold water. I don't know why it works, but it makes sense in my head that cold water would cause the steak fibers to contract, sealing in moisture for longer, whereas a steak that's just been microwaved or run under warm water would be expanded and more likely to lose its moisture quickly.
Does that make sense? It doesn't need to. Just try it. You won't regret it. And it helps on the barbecue, too!
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