How to cook steak?

Hello, I ahve a steak here that i want to cook for my husband...I am new to cooking and I dont know what to do with it. What seasonings should i use and then how do i cook it? Can I put it in my toaster oven? Or break down and buy a grill? I dont have a broiling pan...Any help would be so appreiated!!!





Thanks in advance!!!How to cook steak?
throw it on the grill, you might want to marinade it in italian dressing for a few hours this will also help make it tender.How to cook steak?
Well if you don't have a grill, you can broil it. You don't need a broiling pan, any pan will do (like a cassatrole dish). Most ovens have a broil button, but if it doesn't just set it to 500 degrees. Depending on how big it is and how well done he likes it, but it's real fast, like 10 min, so check the temp. and color often. As far as seasoning go, salt, pepper, seasoning salt, anything you like is good.
Step 1. Buy a grill.


Step 2. Buy a MARINADE, not just seasoning. You'll need seasoning while cooking the meat so that it's tender.


3. Place the raw meat in a large dish and pour marinade all over both sides. Cover and place in the fridge overnight.


4. When you're ready, put the meat on the grill, use the seasoning throughout the process of flipping the meat and keep the lid down as much as possible.


It shoudn't take more than 30 min. to cook, prolly less.
you can use your toaster oven on the ';broil setting';. i have a rub that i love to use.


equal parts


salt (pref. sea salt)


blk pepper


cumin


coffe grinds(yes i said coffee grinds, instant can be used as well)


combine all dry ingredients. dry the steak as much as possible. sprinkle both sides of the steak liberally with the rub. let stand for about 1/2 an hour. put toaster oven on broil and elevate the steak as high as possible. cook on each side for 4-5 mins each. this will come out about medium in temperature. steak sauce is easy. 1/2 cup of worcesteshire sauce and 1/2 cup of corn syrup. combine and bring to a boil. let stand and drizzle over steak. everyone that i give this to loves it. bon appetite!
Choose Your Method to Suit the Size of the Steak





Steaks from prime- or choice-grade meat are tender. To retain


moisture and flavor, tender meat needs the dry, intense heat of


grilling, broiling, searing or roasting.





The steak's thickness determines how close the meat needs to be to the


heat. You want to coordinate a nicely seared surface with the right


degree of doneness inside. Cook thin steaks very close to the heat;


thick steaks farther away. For example, you wouldn't broil a 6oz


filet; by the time the surface was seared, the inside would be


overcooked. Pan-searing or roasting in a heavy skillet would be a


better choice; these give the meat more contact with hot metal. Some


cuts get the best results from a combination of cooking methods.





Here are some sample cooking techniques and time; all produce a rare


to medium-rare steak.





~ 12-Ounce Filet Steak: Season the entire filet with salt and freshly


ground pepper. Broil or grill it 4 inches from the flame. Cook each


side for 3 minutes, and then turn again and cook each side for 2


minutes, for a total of 10 minutes. Let it rest for 3 to 5 minutes


before serving to allow the juices to redistribute.





~ 10-Ounce New York Strip or Rib-Eye: Heat a cast-iron skillet until


it's smoking hot. Season the steak on both sides with salt and


freshly ground pepper. Sear the steak in the skillet for 1 1/2


minutes on each side. Don't use oil; the steak's fat will provide


enough. Remove it from the pan and let it rest for 3 to 5 minutes


before serving.





~ 16-Ounce New York Strip or Rib-Eye:





Heat a grill until very hot and heat the oven to 400 F. Season both


sides of the steak heavily with salt and freshly ground pepper. Put


the steak on the grill and cook it for 4 minutes on each side,


turning once. Remove it, allow to rest for 10 minutes, and then put


it in the hot oven for 4 minutes. Remove it, let it rest for 3 to 5


minutes, slice, and serve.
-Use a sheet of aluminum foil on the oven rack if you don't have a cookie sheet. If you have a cookie sheet, put alum. foil on it and use it.


-On the alum. foil, lightly season the steak with pepper, maybe a little salt.


-Move the oven rack to the top level and turn the broiler on.


-Leave the door hanging open a little. After it's heated, put the cookie sheet/alum foil on the top rack. Don't close the oven door, again let it stay open a little.


-Flip the steak with tongs after 3-4 minutes and leave the oven door open a little for another 3-4 minutes.


-With potholders, take out the pan and bingo, you have steak.


Turn off the oven and shut the door.
lol...oh god. Go to Outback or something. Not even they could screw up a steak as bad as you're bound to. Toaster oven??
Fry it in a skillet. Throw on it a little basil, thyme, salt and cracked black pepper. Keep it sizzling or it will stew instead of frying and that makes it tough. Enjoy!
So, if you can't cook - I wonder why your husband married you?


There must be something else you are good at!





So, to hell with the cooking - put some Chanel Number 5 and a see through nighty on!
Put about 2 tblspoon of Balsamic Vinegsar in a plasitc bag big enough to hold your steak. At a touch of olive oil.. Toss in some Garlic powder and any other seasonign you think would work well. Shake it up really good than add your steak. Marinate for about 20 mins. Then put the steak in your toster oven's little pan (not directly on the rack you don't want the juice to get on the heating element and start somking) on the highest oven setting ( or broilif you have it)





Side dishes:


In a skillet over high heat cook sliced bell pepper, onions, a crushed clover of garlic, season with salt and pepper. Cook until the edges of the veggies start to carmelize... Servie with Egg noodles tossed with a touch of butter, parmesan cheese and salt and pepper...
it all depends upon what type of steak you are going to prepare. steak is one of the easiest meats to prepare because all you have to do is apply heat and keep track of the amount of time it has cooked. if you have a good cut of meat you do not need any seasonings other than salt and pepper. round, flank and skirt steaks usually work better with a marinade. Mike D has the best answer for you. another site is foodnetwork.com. a good show for you to watch is ';How to Boil Water';. they not only show you how to cook but provide full menues to fit the occasion. do not listen to people that tell you that you can't cook. cooking is the most common form of self expression. start with simple dishes and work your way up. oh yeah, Rachel Ray is another good show for learners.
Swiss Steak and Onions


2 lb. steak, cut in cut in strips 1 tsp. salt


1/4 tsp. black pepper 1/2 cup flour


3 tbs. margarine 2 onions, sliced


1 cup water 1 clove garlic, minced


1 bay leaf 2 tbs. parsley, finely chopped


Cut steak into strips. Combine salt, pepper, %26amp; flour. Coat


steak strips with flour mixture. Pound flour into meat. Place


margarine in heavy skillet, add sliced onion %26amp; minced garlic. Cook


until tender. Remove %26amp; set aside. Add a little more margarine to


skillet %26amp; brown meat on both sides over medium heat. Add water, bay


leaf, %26amp; parsley. Place saut? onions on top of steak. Cover


tightly, cooking slowly for 1-1 1/2 hours or until meat is tender. More


water may be added if necessary. Stir occasionally to prevent


sticking.





Chicken Fried Steak And Gravy


4 lb Steak; 1/2-inch Thick


1 c Milk


1 c Flour; unbleached


1/4 ts Black Pepper


1/4 ts Salt


Milk





GRAVY





4 tb :Fat


4 tb Flour; unbleached


1 qt Milk





Tenderize steak.


Dip in milk %26amp; then flour, salt %26amp; pepper to taste.


Fry in deep fat at approcimately 375 Degrees F.


until golden brown.


After steak is done, pour off fat leaving about 4 T in pan.


Add 4 T flour.


Stir until smooth.


Add 1 qt milk.


Stir %26amp; cook until thickened for steak gravy
IF U THINK U CAN COOK IT IN THE TOASTER OVEN UR IN TROUBLE AND EVEN IF I TOLD HOW TO COOK IT REALL NICE AND TASTY ...I DONT HAVE CONFIDENCE U WOULD BE ABLE TO COOK IT LET ALONE START THE BAR B Q
The easiest thing to do tonight would be to tenderize the meat by pounding it with a meat tenderizing mallet or you can simply jab it with a fork repeatedly and thoroughly. Then marinate in worshteshire sause, black papper and (lightly) salt for 2-4 hours. Pre-heat a skillet until a droplet of water sizzles when dropped on it.


Place steak in pan for about 3-4 minutes per side for 1-11/2 inch thick steak. This should cook up medium. Let me know how this turns out.
Simplest way is to heat a frying pan till it's hot. Season steak with salt, black pepper, and whatever else you want like granulated dried garlic or bbq sauces or Worchestershire sauce and drop it in the hot pan to pan-broil it if you don't have a BBQ grill. How long you leave it in the pan depends upon the thickness of the steak and how welldone you want it. If you want it medium rare, you can poke it with a spoon and if the meat has the texture/feel of the flesh of the palm of your hand where it joins the thumb when you flex it then you're very close to being med-rare.
Sirloin Steak w/Bacon %26amp; Moilasses-Glazed Onions:





MAKES: 4 servings


PREP: 5 minutes


COOK: 25 minutes


4 smoked bacon slices


4 (8-ounce) sirloin steaks (3/4 inch thick)


1 teaspoon salt, divided


3⁄4 teaspoon freshly ground pepper, divided


2 large sweet onions, thinly sliced (about 1 1/2 pounds)


1 tablespoon balsamic vinegar


1 teaspoon molasses





1. Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in a small bowl.





2. Sprinkle steaks with 1/2 teaspoon salt and 1/2 teaspoon pepper. Return 1 tablespoon drippings to pan, and cook steaks over medium-high heat to desired degree of doneness (2 minutes on each side for medium rare). Remove from pan, and keep warm.





3. Heat remaining 1 tablespoon drippings over medium-high heat. Add onion, and cook, stirring often, 10 minutes or until soft and translucent. Stir in vinegar, molasses, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Serve over steaks.
http://search.allrecipes.com/recipe/quic…


this is a good site for ';new'; cooks, there are different ways to please different tastes. You know what he likes:) Anything on the grill tastes better than kitchen made. The grill has its own yummy flavors so you can't screw it up.
Season it with whatever you have in your pantry.


Garlic would be good...on both sides.


Cooking it on the stove would be best..but since you don't have a pan...You could use the toaster oven I suppose..however..I'd recommend buying a pan.
Dont over cook! A good juciy mildly pink center I like using onion powder and celery powder on mine.
It all depends on how your hubby likes his steak cooked. Well done, medium, rare? Just throw it in a frying pan on medium heat sprinkle seasoning salt some garlic salt not to much and pepper. Good luck been there before!
First, make sure the steak is a room temperature, then salt and pepper both sides, grab a cast iron pan (or non-stick, if you must), turn stove on to medium high, add just a bit of olive oil and a small bit of butter, sprinkle a bit of water in the pan and when it sizzles, put the steak in; a 1 inch steak, medium rare, should be ready after about 3-4 minutes on each side; remove steak and let rest for 5 minutes (seals in the juices), put on plate with a nice pat of butter on top and serve....YUMMY!
Blue
Hi,





If it's a good cut, like a T Bone, Porterhouse, etc. you should either grill it, or pan fry it, but don't cook so long that it's done through. This will make it tough.





I would keep the seasoning simple...salt, pepper, garlic powder, and maybe a little A1 if you have it, but that's not necessary. If you have fresh garlic, poke little holes in the steak and stuff in tiny pieces of garlic.





If it's a round steak, or london broil, these can be rather tough. I like to roll them in flour, salt and pepper, then fry them in a little hot oil. Once they are crispy browned, drain the excess oil, add about 1 cup of water, a little more if the sauce gets thick, and cover and simmer for about an hour. It will come out tender and delicious!





Good luck!
just be creative...go online and look up recipes...
Cook it in a frying pan on the stove top!! or a grill will work. a little pepper on both sides, tenderize it, set the stove on medium heat as not to burn it, cook on one side untill it is brown on the side half way up then flip it and cook otherside the same. Main thing cook slowly so as not to burn the flavor out of it!!
what you do is you have to wait on skilit to get hot then you start to cook a steak then you ask one of your neighbor for help
MATAMBRE





2 (2 lb.) flank steaks, butterflied


1/2 c. red wine vinegar


1 tsp. finely chopped garlic


1 tsp. dried thyme





Lay one steak, cut side up, on a 12';x18'; jelly roll pan. Sprinkle it with half the vinegar, then scatter half the garlic and thyme over it. Cover the meat with the other steak, also cut side up and sprinkle it with the remaining vinegar, garlic and thyme. Cover the pan and let the steaks marinate for 6 hours room temperature or overnight refrigerated.





STUFFING:





1/2 lb. fresh spinach


8 scraped, cooked whole carrots, about 6';-8'; long %26amp; no more than 1'; in diameter


4 hard cooked eggs, cut lengthwise into quarters


1 lg. onion, sliced 1/8'; thick %26amp; divided into rings


1/4 c. finely chopped fresh parsley


1 tsp. Durkee Hot Chili Powder (Mexican style)


1 tbsp. coarse salt


3 c. beef stock, fresh or canned


1-3 c. cold water





Lay the steaks end to end, cut side up, so that they overlap by about 2';. Pound the joined ends together with the flat of a cleaver to seal them securely.


Wash the spinach under running water, drain it and trim off the stems. Spread the leaves evenly over the meat and arrange the carrots across the grain of the meat in parallel rows about 3'; apart. Place the eggs between the rows of carrots. Scatter the onion rings over them and sprinkle the surface evenly with parsley, chili powder and salt.





Carefully roll the steaks with the grain, jelly roll fashion, into a thick, long cylinder.





To tie the matambre, cut a kitchen cord into a 10 foot length. Wrap one end of the cord around the steaks about 1'; from the edge of the roll and knot it securely. Then holding the cord in a loop near the knot, wrap the remaining length of cord around the steaks about 2'; from the edge of the roll and feed it through the loop. Now tighten the cord to keep the loop in place. Repeat until the roll is tied at 1'; intervals. Bring the remaining cord across the length of the bottom of the roll (catching it in 1 or 2 loops) and up over the opposite end. Tie it around the first loop. Trim off excess cord.





Place the matambre in a 12 quart casserole or roasting pan and pour in the stock. Add enough cold water to come a third of the way up the roll. Then cover tightly and place in the middle of the oven at 375 degrees for 1 hour. Remove from the pan to a board and let it rest for 10 minutes. With a sharp knife remove the strings and cut the matambre into 1/4 slices. Arrange slices on heated platter and moisten with a little pan liquid before serving. Serves 8 to 10.
o.k. first let`s talk about seasonings.My favorite is a Montreal seasoning.Cajun is another popular one. You must season all of your meats to pull optimum flavor. If you have a fry pan you will be good. at med high temperature add butter 1 minced garlic clove, your seasoned steak 4 min each side, then you have to let IT rest before you cut.If it is not done enough then zap it in the wave for 1 minuet
You don't have to go out and buy a grill, marinate your steak in a whisky of your choice with a few dashes of hot sauce, minced garlic, worchester sauce, and half a lime for about 4 hours, then put in your oven on broil, and it will turn out great.
don't use toaster oven. Just grill it on a bbq.
buy a grill. go to the store and go to the seasoning aisle and look for marinades and soak it in that for atleast 1/2 hour. frill it until desired level