How to cook steak ,how to season , how to cut the beaf for steak?

how to seasoning, and how to cut the beafHow to cook steak ,how to season , how to cut the beaf for steak?
If I have a good rib steak or delmonico, I don't season other than some salt when it is cooked. I like them on the grill, medium rare. Another good and cheap steak meal is to buy a chuck steak, soak it in soy sauce for several hours or overnight (poke it with a fork a lot to help tenderize it) and grill it medium rare. Surprisingly, they are pretty dang good. When you ask how to cut it, I'm not sure if you are butchering a whole cow or if you just bought a whole ribeye or something. If you bought a whole ribeye or whatever, then just cut it somewhere around an inch thick.How to cook steak ,how to season , how to cut the beaf for steak?
For cooking, definitely grill the steak. I like mine medium rare so it's about 6-10 mins per side. I season with Lowries Seasoning Salt and fresh ground pepper. When you take the steak off the grill, let it sit on a clean plate for about 5 mins before cutting to let the juices redistribute. If you cut any meat right after it comes off of any heat, the juices will just run right out. For cutting, with beef you will want to cut it ';on the bias'; which means you take your knife and cut the steak at a little better than a 45 degree angle.
Cooking steak.





If you want to eat medium-rare, cook it evenly on both sides for 3-4 mins %26amp; let rest for 5 mins, while resting, if blood starts to pool on top of the meat, it's medium-rare. For Medium, cook until the blood starts to pool on top of the meat %26amp; then let rest, while resting, it'll rest through to medium.





It's difficult to tell someone how to cook to a temperature, because no 2 pieces of meat will cook the same, it takes experience %26amp; knowledge. I do it by temperature, for medium-rare, it should be 64C in the middle of the steak. Medium is 68C, medium-well is 72C %26amp; well done is 78C.





As for cutting the meat, cut across the grain! Always!





Cutting with the grain will cause the meat to go tough %26amp; cook unevenly.





Seasoning, I find meat takes quite a lot of seasoning, I season quite heavily with salt, %26amp; I don't use pepper until it's taken off the heat, reason being pepper burns (pepper comes from pepper berries, all berries contain sugar, sugar burns very easily when in contact with direct heat).


Every chef has their own opinion on seasoning meat. Most, including myself season the raw meat before cooking it. If you season after cooking or sealing off the meat, the salt won't penetrate the meat %26amp; you'll end up with a salty crust.





hope this helped.
Should learn how to spell ';beef';, If you want to know how, learn how, go to culinary school like some of us have, or do a butchering course.





You can cut against the grain or with the grain.





Now that we have, cut your steak, prepared it and cooked it, would you like the team here to eat it as well?





If I sound sarcastic i am being sarcastic, a person on here cut teach you something like this in one easy sentence, you have to see and do.





Chris
I prefer 1 1/2 to 2 inch thick steaks cooked medium rare. My favorite steaks are: The tenderloin-either whole or cut into fillets, Porterhouse, or rib eye. Given the option, hormone/antibiotic free beef best by far. Cooking on the grill is always first choice. If its raining etc., under the broiler or in a pan will work. As far as seasonings go, slat, fresh ground pepper, a kiss of garlic, and fresh ground seeds of paradise (optional). That's it. No steak sauce, no butter, no marinates.
not possible
I seazon my ';BEAF'; with Sault and Peppa.