How can I make a good really simple steak for my DH's b-day?

[Anonymous]

what cut of meat should i buy? how should i prepare it? when i've done it in the past, it comes out too tough or undercooked.

thanks!!

[Anonymous]

Depending on what you like and can afford.... I would go with Filet Mignon, Ribeye or New York Strip. Salt and pepper well, rub a little olive oil on it, and then grill it or broil it in the oven for a few minutes on each side, depending on the thickness. If its not very thick, it will cook pretty quickly. You don't want to over-cook it. Let it rest for 5 minutes before serving.

[Anonymous]

get a decent thick ribeye steak. wholefoods has really good ones.
season it very well with salt and pepper.
cook over a very high heat until medium rare. This is a little tricky - better to underdo it than overdo it.
take it off the heat and dress it with a little olive oil. Put a little dijon mustard on one side, then squeeze a little lemon over it.
as pp said, let it rest for 5 minutes before serving.

[Anonymous]

All good advice above - if you're cookign it in an oven, give it a sear (2 or so minutes per side in a very hot pan with some butter in it) before puttign it in the broiler. Adjust time in broiler accordingly. The steak has to be DRY when you sear or it will stick.

[Anonymous]

Bring the steak up to room temperature before you grill or broil it (I personally like using a hot cast iron skillet).

Most important:

1) Do not over cook

2) Let the steak rest on a plate for 5 minutes before serving.

[Anonymous]

Here's a good chart for cooking times:

http://www.omahasteaks.com/servlet/OnlineShopping?Dsp=32&FID=recipe_cookchart

[Anonymous]

Anonymous wrote:Bring the steak up to room temperature before you grill or broil it (I personally like using a hot cast iron skillet).

Most important:

1) Do not over cook

2) Let the steak rest on a plate for 5 minutes before serving.

I thought meat was never supposed to be at room temperature (food safety)?

[Anonymous]

PP should not be kept at room temperature for any period of time. This is very different from taking it out of the fridge for 20 minutes so that it can come up to room temperature immediately prior to cooking.

Think of it this way, at some point between fridge and plate, it is going to pass through room temperature, right? The theory is to not actually apply the heat until it gets there.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Bring the steak up to room temperature before you grill or broil it (I personally like using a hot cast iron skillet).

Most important:

1) Do not over cook

2) Let the steak rest on a plate for 5 minutes before serving.

I thought meat was never supposed to be at room temperature (food safety)?

You shouldn't put a cold steak on a grill, let it warm up a bit, dont leave it out for hours. There is a difference.

[Anonymous]

This method has always resulted in a perfect steak for me.

Pan Seared Rib Eye
Recipe courtesy Alton Brown

Prep Time: 10 min Inactive Prep Time: -- Cook Time: 5 min

1 boneless rib eye steak, 1 1/2-inch thick
Canola oil to coat
Kosher salt and ground black pepper

Directions

Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.

When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.

Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)

Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

[Anonymous]

Make sure you know what kind of meat he/you like, and to what desired doneness. This will determine which meat, and how to cook it. For example, DH and I prefer sirloin cooked to medium. Or we like filet mignon. We do not like rare meat. NY Strip I think tends to be extra thick and cooked rare.

As for seasoning, believe it or not, Montreal Steak seasoning is reallygood.

Make sure you let the steak rest after cooking. If you cut too soon, all the juices run out and you get a dry steak.

[Anonymous]

You can leave the meat out for an hour without risking anything. Definitely bring it to room temperature (which will take more than 1/2 hour so plan ahead) and make sure your pan is sizzling hot (like on the burner for 5 minutes before you add the steak. And you have to rest it for at least 5 minutes before cutting.