How to cook steak? how to pick steak? all i got is a pan on a stove help!!!!!!!!?

help me make it like it made from a pro!!!!!! step by step help a girl out!!!!How to cook steak? how to pick steak? all i got is a pan on a stove help!!!!!!!!?
Ok, this is from Alton Brown, one of the best cooks ever, and Rachel Ray. My mix of both...


Get a Rib eye cut, med-expensive, but worth it.


Then you'll need butter, oliveoil, a steak rub (i use mccormick, it's with all the other spices in the market), and a frying pan.


Rub the steak on one side with a little olive oil, then about 1 tbsp steak rub. Rub the herbs in very well, if some fall off that's fine. Let it sit for 5 minutes on your counter.


Put 1 tbsp butter and 1 tbsp olive oil in your pan. Heat on high for 2 minutes. Add your steak, herb side down. Cook for 4-min for rare (for a 1 inch steak), then 6-med rare, 8-med etc...Flip. Cook for the same amount of time. Honestly, you want it rare.


Then put it on a plate, and cover it with foil. Let it sit for 10 minutes. Don't cut into it to check it! Trust me.


After 10 minutes, eat. Yummy! :)


Edit: Filet Mignon is the best you can buy, but you have to really know how to cook steak to make it good, otherwise it will be very very dry. That's why I said ribeye, It's the next step down, and it has a nice marble of fat so the meat isn't dry.How to cook steak? how to pick steak? all i got is a pan on a stove help!!!!!!!!?
Price counts. Cheap steak is tough. Steak can be cooked on a stove if that's all ya got. If you are cooking it in a pan, it won't be like it was from a restaurant, but if you get a good cut it will be good.
To pick a steak:


1. look for a good cut of steak: Filet Mignon, New York Strip, Rib-Eye, Porterhouse


2. Find one w/ lots of white streaks (marbling) running thru the red meat. This makes hte meat tender and moist.


3. Don't cook past Medium doneness.





To season:


1. Use kosher salt. It's coarser than table salt, and much milder. Lookfor a navy blue box by Morton, bottom shelf, usually. Cheap and SO worth it!


2. Use freshly ground black pepper. Again, coarse, not the fine stuff in a can.


3. Put on salt, then pepper. Pat into meat. Let meat sit at room temp 15-20 to knock the chill off before cooking.





To cook:


1. Since you have a pan and a stove, heat the pan on the stove to screaming hot. On High. Slap the steak into the pan and let it sit there 3-5 min, depending upon the doneness you like. Do not move or cover, let it sit and sear. (turn on your exhaust fan)


2. Flip w/ tongs to the other side for 3-5 min. Do not mess w/ it, let it sit and sear.


3. Remove to a plate, cover w/ foil, let sit about 5-10 min for a juicier, tenderer steak.





Serve and enjoy!
just chop up the steak, cook it in some oil on medium high heat, and put a little salt and pepper on it.
get you r pan nice and hot with some oil and garlic, make sure when it hits the pan it SIZZLES, give it 4 minutes and flip, if it dosent sizzle, almost gaurnteed its gonna be crappy tasting.
You need:





1. a good steak, meaning a steak with a little marbling effect of white fat throughout. If your steak looks totally red with no fat whatever... ooooooookkkkaaaaaaayyyyyyyy, well, it still might work.





2. You need oil. I suggest olive oil.





3. You need to get a little oil in your pan and get your pan really hot. If smoke isn't happening, it's not hot enough.





4. Season your steak with plenty of freshly ground black pepper and sea salt.





5. Give your steak a coating of the olive oil.





6. Hold your hand over your pan at a height of 6 inches. If it hurts to hold it there more than a few seconds, the pan is hot enough. It shouldn't be swimming in oil, just glistening and shimmering and smoking.





7. Add the steak. It should sizzle fiercely and smoke. Leave it for two minutes - it's building up a delicious crust. After two minutes, jiggle it so it goes at a different angle, but don't flip it over yet.





8. After two more minutes, flip it over. It should look deeply brown and crusty in at least a few places. That's flavour. The bits that look moist and grey/brown - that's not flavour.





9. After two minutes, prod it. It should feel a bit springy. If it bounces back completely, it's very rare. If it's a bit springy, it's medium. If it doesn't feel like anything but resists prodding, it's overdone and you've ruined it.





10. The second (and I mean the SECOND) that you glimpse beads of red juice appearing on the upper side of the steak, TAKE IT OUT OF THE PAN AND PUT IT ON A PLATE!





11. You now have about five minutes to make whatever is to go with the steak, assuming you haven't made that already. All steaks need 5 minutes to rest after leaving the pan. They keep on cooking for that time after they leave a pan, so don't be tempted to leave them in for any longer.





If you like your steak well done, you are a barbarian and I can't help you. You might as well eat braised shoes.





Follow these instructions and you will always make deeply tasty, crusty, juicy steaks.
If you want the best steak,then pick Fillet Steak.It is the most pricy,but it is the best. Put the frying pan on and put in a little olive oil or veg oil.Heat it on about 5 for a couple of mins until it starts spitting.Use a fork to drop the steak in the pan, making sure there is sufficient oil so the steak doesn't stick to the bottom of the pan.Keep turning the steak until it is cooked how you like it.Some people like it black,some red.Try it out and see what you like.A good sauce with steak is black peppercorn with some home made hand cut fried chips and onion rings,maybe a small side salad.But then,what would I know?Im a vegetarian!