Steak- how do you season it?

[Hellrazor]

Get a nice thick porterhouse steak (1 1/2"), pat it down. LIGHTLY baste with olive oil. Season to taste with fresh cracked pepper and coarse salt.

Pre heat a nice heavy cast iron pan to medium high heat. Cook steak on each side for about 7 minutes. Remove from heat but keep covered for about 5 minutes.

Medium rare goodness is waiting for you.

[xadrez]

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What is the best seasoning for _________? Insert any food and the answer is hot sauce.

[/ QUOTE ]what kind of hot sauce

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Though not exactly too hot, Green Tabasco is good on steak. For HOT go with Grace Jamaican.

[John Ho]

This depends on the quality of steak you buy. If you buy prime steak (which if you're new to cooking you shouldn't because it's expensive) then salt and pepper will do the trick. Prime grade meat is only found at premium supermarkets so you won't find them at Albertsons or Ralphs.

Try getting a cast iron pan. They're about $20. Get the pan as hot as you can...then sear it. Eating an unseared steak is bollocks..in my opinion. Below is a link which defines searing.

http://en.wikipedia.org/wiki/Searing

If you buy your normal steak at the grocery you might want to marinade it in something like teriyaki sauce or something with lemon juices which should tenderize the meat. Make sure you salt and pepper the steak PRIOR to cooking. The seasonings will promote a nice, tasty crust when exposed to searing heat.

Try and take your steaks out of the fridge a bit before you cook them so they are not so cold when cooking. This way you can cook your meat to a proper level without having a cold center. Otherwise you have to overcook your meat.

Try getting a basic cookbook (Alton Brown is good cause he explains why searing is better etc.) and learn the basics. You'll be surprised at how disgusting the way you're eating your steak is once you learn a bit more. [img]/images/graemlins/smile.gif[/img]

Eat your steaks medium rare or rare. And look online for steak sauce recipes you can cook on your own. I know a lotta folks like A-1. But I think it ruins the flavor of a properly cooked steak. Good luck.

[John Ho]

Oh yeah don't forget to let your meat sit for about 5 minutes after you're done. This way the juices (which leave the meat fibers during cooking) will reenter the meat fibers. If you cut your meat too soon after cooking your meat will be dry (since the water is all over the plate.)

Use Kosher or some other coarse salt. Table salt is subpar. And invest some money in a peppermill and grind that pepper onto the steak. Grinding peppercorns releases some flavorful oils - when cracked pepper sits around it loses flavor.

[samjjones]

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Oh yeah don't forget to let your meat sit for about 5 minutes after you're done. This way the juices (which leave the meat fibers during cooking) will reenter the meat fibers. If you cut your meat too soon after cooking your meat will be dry (since the water is all over the plate.)

Use Kosher or some other coarse salt. Table salt is subpar. And invest some money in a peppermill and grind that pepper onto the steak. Grinding peppercorns releases some flavorful oils - when cracked pepper sits around it loses flavor.

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John Ho is completely on point.

[Hellrazor]

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[ QUOTE ]
Oh yeah don't forget to let your meat sit for about 5 minutes after you're done. This way the juices (which leave the meat fibers during cooking) will reenter the meat fibers. If you cut your meat too soon after cooking your meat will be dry (since the water is all over the plate.)

Use Kosher or some other coarse salt. Table salt is subpar. And invest some money in a peppermill and grind that pepper onto the steak. Grinding peppercorns releases some flavorful oils - when cracked pepper sits around it loses flavor.

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John Ho is completely on point.

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Sometimes I think my posts don't even appear....

[Dids]

Stop cooking steak on a Foreman asap.

I tend to just use a little kosher salt, some fresh cracked black pepper, onion powder and some garlic salt.

[WackityWhiz]

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lawry's seasoning salt is f***ing amazing

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[mrkilla]

S+P is standard, obviously fresh ground is the best pepper to use. I like it any which way you cook it but it must be rare, for that it must be a good quality steak.

[RunDownHouse]

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If you buy your normal steak at the grocery you might want to marinade it in something like teriyaki sauce or something with lemon juices which should tenderize the meat.

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Any citric acid will do well, so depending on how you want to tweak the flavor (or what you have on hand) any citrus juice will do.

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Try and take your steaks out of the fridge a bit before you cook them so they are not so cold when cooking. This way you can cook your meat to a proper level without having a cold center. Otherwise you have to overcook your meat.

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The worry is less a cold center and more the tenderness of the meat. Cheap steaks won't be that tender to begin with, and the closer to room temperature they are when you put them in the pan/on the grill, the more tender they'll be.