How to cook steak?

Quick, easy, %26amp; Delicious Steak





4 ribeye steaks


1 cup dry red wine


2 teaspoons garlic herb seasoning


1 teaspoon chili powder


1 teaspoon salt


1 1/2 teaspoon freshly ground black pepper








1. Place all of the ingredients in a large ziplock bag.


2. Marinate for 2 to 4 hours in the bag. Turn the bag over every once in awhile to keep the meat covered with the liquid.


3. Grill on barbecue until done as desired..





Recipe from http://www.cheers2wine.com





This will make 4 servings.How to cook steak?
Steak indoors





Take the steaks out of the refrigerator and season both sides well with kosher salt





Heat oven to 375





Heat an oven proof skillet over high heat for 2 minutes. Add 1 tablespoon of canola, safflower, grapeseed or peanut oil and heat for 1 minute.





Add the steaks and set a timer for 4 minutes. Turn the steaks over and set a timer for 3 minutes.





Move the skillet with the steaks to the hot oven and roast 5 minutes for rare, 7 minutes for medium rare and 9 minutes for medium





Use a pot holder to remove the skillet from the oven. Remove the steaks to a clean plate and top with a pat of butter or some crumbled blue cheese. Tent loosely with foil for 4 minutes before slicing and serving. Pass the pepper mill at the table.








Steak outdoors





Take the steaks out of the refrigerator and season both sides well with kosher salt.





Heat the grill to medium-high. Oil a paper towel and using tongs, run the oiled towel across the grill grate.





Place the steaks on the grill angled at the 10:00 position and cook for 2 minutes. Turn the steaks to the 2:00 position and grill another 2 minutes. Flip the steaks over (admire your perfect grill marks) and grill for 3 more minutes for rare, 5 more minutes for medium-rare, and 7 more minutes for medium.





Remove the steaks to a clean plate and top each with a tablespoon of butter, tent loosely with foil and let rest 5 minutes.





Serve the steaks and pass the peppermillHow to cook steak?
Season the meat with salt and pepper. The very most you should put on it is a Montreal type steak seasoning. I like to stick mine back in the fridge for a bit.





Then remove from the fridge about 30 min before you cook it. YES, it is safe. This allows the meat to come to room temp so you don't shock the meat as much when you put it on the hot surface. Shocking the meat to much may make it tough.





From here you have a couple of options:





1. Heat a skillet up good and hot then add some fat. Oil, butter (is okay), or even bacon fat. Put the steak down and do not touch it. The meat is pretty cool. It will release from the pan when it has a nice golden brown color to it. Then flip. Brown it up on the second and side and reduce the heat if you want it cooked further.





2. Brown on both sides as stated above but then slide into the broiler if you skillet if oven safe use that, if not then put it in a broiler pan. And finish under the broiler.





3. Grill over a medium-ish hot indirect heat.





Remember a few more tips:





1. NEVER overcook a steak. Anything over medium is over cooking your steak and even medium is pushing the limits a bit. A weel done steak is a ruined steak and you may as well just toss your money in the trash.





2. Let the steak rest so that the stea will still be juicy from the first bite to the last bite.





3. Don't forget about carry over cooking, as the steak rests. Due to residual heat in the meatthe steak will cook a bit more as it rests.





I know that someone will say that you shouldn;t add salt before cooking bacuase it will dry it out. That is not true. I have always salted my steak and roasts before cooking and never had anything dry. Adding salt before cooking does Not dry it out but rather gives good flavor.











*****************NEVER BOIL a steak as Miz Lamb suggested.
Assumptions - steak is at room temp, not cold, proper thickness (1';) and oven with top broiler.





Preheat oven to 450F with iron pan in it.


Salt steak but no pepper. No - cooking it salted does not toughen it.


Turn on broiler.


Broil 5 min per side, highest rack level.


Pepper after it comes out.
Depending on mood, sometimes I season steak w Italian dressing, or, olive oil and balsamic, or, olive oil, oregano and salt.





For well done, do about 5 min per side - otherwise, about 3. Broil is the best method.
You can pan fry, broil, bake, boil, grill whatever you want to do with it.





I usually cut into serving size pieces about the size of bread slice, dredge in seasoned flour and fry in butter over medium heat.
No more than 2 minutes on each side to seal in the flavor and then indirect low heat for 5 minutes and it will be perfect. Rare is the best way to eat it.
Throw it on the BBQ! (but don't actually throw it)


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Good Luck!
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