How to cook steak?!?

I'm going to attempt to make dinner for my bf and I...he's def. a steak and potatoe kind of guy...the only problem is: is that I have no idea how to cook! Does anyone know the best kind of steak to buy and how to cook it? I don't have a grill..so I'd have to make it on a pot. He likes his medium well...also, homeade mashed potatoes would go good with that..does anyone know how to make that as well?? Please help! Ps: I've been reading recipes..and I keep hearing about ';searing the steak'; what IS that??How to cook steak?!?
Well I think it's wonderful you want to attempt this for your BF. Cooking a steak is fairly easy, although since you don't have a grill I would highly recommend you go purchase a cast iron skillet if you don't already have one. Best way in my mind to do a steak indoors.


First the type of steak...The more flavorful is a Boneless Ribeye steak, and also very tender, hard to make one tough.


You can also do sirloin, but if you can afford it, do the Ribeye.


Now in skillet on stove you want to get it rather hot before adding steak. Season steak with some sal and pepper, and maybe granulated garlic on both sides and brush with some oil oil. Place Ribeye in skillet and cook o first side about 3-4 minutes. Searing a steak refers to heating it up on both sides so the juices don't run out. You only want to flip the steak once. so don't rush it. about 3 - 4 minutes per side will give you a good medium rare.


For the mashed potatoes I woul recommend garlic mashed potatoes which can't be beat.


Start with about 3 lbs of whole potatoes ( I prefer the Yukon Golds, they are creamier and better for mashing)


Rinse and clean te outsides completely. Then cut into quarters. Get a large pot of water boiling on the stove just over half full. Then addyour quartered potatoes and let boil. (will take about 8-10 minutes depending upon size of potato chuncks) While potatoes are boiling melt a stick of btter ito a sauce pan, add 2-3 tablespoons of mince garlic ( if you don't want to mess with mincing fresh ones, they do sell already minced garlic packed in oil in most produce departments) let simmer (not boil) for about 10 minutes to allow garlic to infuse with butter. Once potatoes are done (take one out of the water and make sure it is soft all the way through) and dump into strainer and rince with warm water to remove starch. Place back into boiling pot and add melted butter with garlic, and about 2 cups of sour cream then either use electric hand mixer, or potato masher to mix and break down potatoes. Add some salt and pepper to taste and seve next to your beautiful ribeye steak. Good luck, I am sure whatever you do for him he will enjoy it.How to cook steak?!?
The best recipe could be found on food network. then search for steak and there's a whole list with recipe. Hope i helped
ok, buy a good cut of steak - that's half the rent like a striploin is nice to make, or t-bone (which is striploin plus tenderloin), a tenderloin alone is the most expensive, but has not much flavour, so go for strip or t-bone.


second: searing is ';to fry/grill the meat very hot, very quick to close the sides so the juices are contained in the meat';


you can make your steak in the pan. i'd say put a little oil in and heat the oil until it's very hot but not smoking, put your steak in and leave it for about 1.5 min. to sear one side, then the next. NOW cooking the steak to the right doneness depends on the thickness of course, i'd say if you have a steak about an inch thick, you leave it for 3 min each side. you can check the doneness with a thermometer, 120 deg. F is rare, 140 med, over than throw it out and start again. you can also check by pressing. there's a trick to find out what it feels like.


press the skin between your thumb and indexfinger on the side of your hand when your hand is relaxed, that's the feel of raw, bring your thumb and indexfinger together and press, that's medium, make a fist and press that's well.


here's another really important thing, you must let the meat rest for 5 mins after cooking, that will redistribute the juices inside and the meat will be more tender.


re: potatoes, i think a baked potate w/sourcreme and chives would be nicer than mashed, but if you want mashed, peel, cut in equal pieces and boil potatoes in saltwater (little salt) until you can easily poke them with a knife, drain, and mash with butter or margarine and milk until there are no lumps. add some salt, maybe also a little garlic and herbs. and you should be good to go! have fun and don't overcook the steak!!!! (it will cook a little more while resting)
There are some great cooking 101 lessons on this site.





http://www.CulinarySeductions.com





It should help.





dc
i'd say cook a filet but you can ask the person at the meat department what is good. if you have a pan instead of a pot, that would be so much easier for you to cook...believe me...there is one recipe for steak i LOVE and its super easy...buy McCormick Montreal steak seasoning and some dark brown sugar and add 3/4 cup dark brown sugar to


5 tablespoons of the grill seasoning. then just heat your pan on high, coat the steaks on all sides with the seasoning blend, lightly spray your pan with cooking spray and cook 10 to 16 minutes, medium rare to medium well doneness. Let it sit on a plate for 5 minutes for the juices to redistribute and serve. for the potatoes peel about 5 yukon gold potatoes and chop them into fourths. put them into a pot with boiling water and boil them until you can poke them with a fork with no resistance drain them and put into a bowl with 3 tablespoons butter and 1/4 to 1/8 cup of milk mix with a hand mixer on high until creamy. good luck!...oh and you should look at the food network when your cooking, they have really easy recipes there. ans searing just means that you are cooking the steak at a very high temperature to give the surface of the steak a caramelized crust..its actually really good
get a nice filet, or shoulder.





broil it but only turn it once so you need to know how he likes it.





he may like it well or rare.





if he likes it rare you will only have to broil it (depending on the thickness) about 3-5 min. and turn. same on the other side.
Ask the meat department about the steak. I would have said grill it. As for the pots, wash/peel/dice/cook for 1 hr or until soft. Mash with mixer or by hand. Good Luck! Couldn't you just drive by Chili's and pick this up?
I highly recommend Rib-eye... no bone and very tender and juicy.





When you sear meat you put the meat into a hot pan (with a little oil) until that side is nice and brown. Then flip and do it to the other side. This holds in the juices. After that, I cook on a lower heat (less than medium). I think it is juicier and more tender when you cook it slow. (I usually add just a tiny bit of water to the pan, NOT covering the bottom completely. This keeps the meat nice and moist). Cook for approx 7-10 minutes on each side, depending on the thickness.





Potatoes:





Peel and chop potatoes into pieces the size of an egg. Cover with water. Bring to a boil then then simmer for about 10-15 minutes depending on amount. Drain water. Mash, add a little milk, butter and salt to taste.





Good luck!!!