A guy I met on minecraft says that the secret to a good steak is completely covering it with Kosher Salt, letting it sit an hour, washing all the salt off, patting it dry with a paper towel, then grilling it.
I personal don't like steak, but if the time comes, I would like to know how to cook one, so is this true? :3
If you have any other good ways to cook a steak, share it with the forum
That method makes sense. Heck it sounds pretty tasty too. It gives it some time for the salt to sink into the meat, then by rinsing it, you get rid of the excess salt on the outside. Never tried it, but I imagine it's a good method. Give it a go and see.
That method makes sense. Heck it sounds pretty tasty too. It gives it some time for the salt to sink into the meat, then by rinsing it, you get rid of the excess salt on the outside. Never tried it, but I imagine it's a good method. Give it a go and see.
I'll let you know how it goes...whenever I cook it...
What I do is I set a trashcan on fire and roast rodents over it. I like 'em well done myself, because the flaming fur kind of burns the skin to a crisp.
What I do is I set a trashcan on fire and roast rodents over it. I like 'em well done myself, because the flaming fur kind of burns the skin to a crisp.
Do you hunt the rodents or find them by the side of a road?
I like a steak that is not over seasoned. Keep it simple with salt and pepper, and let the meat's flavor be the spotlight.
The kosher salt idea sounds good. It will make the steak nice and tender.
The best steak is rare to medium rare. My favorite cut is a filet, but I seldom eat it.
I don't cook steak often but when I do, I make sure the surface I'm cooking on is very hot before I start. I like to keep the middle pink but have it be nice and browned on the outside, to keep it as tender and melt-in-your-mouth as possible.
Did you know I eat steak raw? I should I say......beef, RAW BEEF
So do millions of other people who aren't butthurt about "bacteria." Steak tartare is pretty amazing.
Rollback Post to RevisionRollBack
The Commies count their quarters and the ArtSci wish they could, the Engs have the longest pole and slam it home for good, so big, so hard, so tall, it reaches all the way to heaven, so shut your hole, we climbed the pole, we're sci 1 ing 7!!!
Firstly, you need to know how to prepare a steak for cooking.
Make sure your steak is marbled, meaning you can see various lines of fat between the meat, but not too many.
Also check to see if your steak is still dripping blood, this is usually not wanted.
now, depending on your TYPE of steak, it may be thick, or thinner in places.
A THICK steak, means you'll need more heat than usual to cook the entire thing and a bit more cooking time, while a THIN steak means you'll require less heat and cooking time.
Now that we've identified what steak we're using, we'll now quickly go over my personal favorite technique for adding spice to your steak.
put your steak onto a cutting board, and sprinkle your spice onto the steak. i prefer specially made steak spice, but having this might not always be the occasion. When the spice is on the steak, press the spice into the steak with your hands, making sure that it imprints itself into the steak, and doesn't move much.
Flip your steak, and do the same to the other side.
your steak is now ready to be cooked.
Remember, always have the Barbeque or stove pre-heated before putting it onto the grill/pan.
Lets begin cooking.
Place your steak onto the grill/pan with your hands carefully, this may require adult supervision.
If there are flare ups underneath your steak, make sure to move your steak so that it won't become accidentally burnt.
Always make sure to clean your barbeque before use with the brush.
and always use tongs as your flipping instrument of choice.
Now, as you become more experienced with cooking steak, you'll be able to know the timing required to cook a particular cut,
but in this instance, we'll use the universal code for knowing how your steak is done, via the image below.
Now, use this finger-Technique to compare it to your steak.
Only flip your steak once after one side looks nicely cooked, and then use this technique to quickly determine how done your steak is.
if you are planning to use a barbeque sauce on your steak, please proceed to obtain:
-A bowl
-A food brush
-your sauce.
Take the bowl and add your sauce into the bowl, then paint it on either thick or thinly onto ONE side of your steak. you cannot do both sides.
it is imparative that you proceed with the sauce step about 1-2 minutes before cooking of the steak is completed.
Your steak is now Done, and your friends and family will be impressed with your knowledge of how to cook steak.
An important note, is to notice that a steak can be cooked more if desired, but only within 1-3 minutes of checking with your finger test, and CANNOT be cooked more after sliced open.
The steak will decline in quality if cooked more after being cut.
Firstly, you need to know how to prepare a steak for cooking.
Make sure your steak is marbled, meaning you can see various lines of fat between the meat, but not too many.
Also check to see if your steak is still dripping blood, this is usually not wanted.
now, depending on your TYPE of steak, it may be thick, or thinner in places.
A THICK steak, means you'll need more heat than usual to cook the entire thing and a bit more cooking time, while a THIN steak means you'll require less heat and cooking time.
Now that we've identified what steak we're using, we'll now quickly go over my personal favorite technique for adding spice to your steak.
put your steak onto a cutting board, and sprinkle your spice onto the steak. i prefer specially made steak spice, but having this might not always be the occasion. When the spice is on the steak, press the spice into the steak with your hands, making sure that it imprints itself into the steak, and doesn't move much.
Flip your steak, and do the same to the other side.
your steak is now ready to be cooked.
Remember, always have the Barbeque or stove pre-heated before putting it onto the grill/pan.
Lets begin cooking.
Place your steak onto the grill/pan with your hands carefully, this may require adult supervision.
If there are flare ups underneath your steak, make sure to move your steak so that it won't become accidentally burnt.
Always make sure to clean your barbeque before use with the brush.
and always use tongs as your flipping instrument of choice.
Now, as you become more experienced with cooking steak, you'll be able to know the timing required to cook a particular cut,
but in this instance, we'll use the universal code for knowing how your steak is done, via the image below.
Now, use this finger-Technique to compare it to your steak.
Only flip your steak once after one side looks nicely cooked, and then use this technique to quickly determine how done your steak is.
if you are planning to use a barbeque sauce on your steak, please proceed to obtain:
-A bowl
-A food brush
-your sauce.
Take the bowl and add your sauce into the bowl, then paint it on either thick or thinly onto ONE side of your steak. you cannot do both sides.
it is imparative that you proceed with the sauce step about 1-2 minutes before cooking of the steak is completed.
Your steak is now Done, and your friends and family will be impressed with your knowledge of how to cook steak.
An important note, is to notice that a steak can be cooked more if desired, but only within 1-3 minutes of checking with your finger test, and CANNOT be cooked more after sliced open.
The steak will decline in quality if cooked more after being cut.
Buy your steak and let it set in the fridge until it turns a shade of brown, this may take several days or a week or more, so it helps to buy meat closest to its sell-by date. But this is how all the restaurants do it, all their meat is brown. It's not a sign of it being rotten, just all the sugars and juices have marinated it.
When you take it out, let it set for an hour or so at room temperature. Add sauce as you will and be sure to stab or tenderize it liberally to soften it and allow for the sauce of your choice get all inside of it.
Next, throw it on the grill and cook it to the desired status of your choice. Results best on a cast-iron skillet, which also speeds up the meat as well as introduce flavors of cooking adventures past into the meat to make it rich and juicy.
Without a cast iron skillet I think the recommended time on each side is something like five-four. But a skillet can knock it down to something closer to four-three or something; I'm not sure, I will need to check with my Dad.
Personally, I tend to hear up the broiler to high, put some sea salt and some pepper on it, and let it cook for roughly (depends on the thickness) 6 minutes, flip it over, and then let it cook for another six minutes. This generally results in a medium-well steak, which is where I prefer it to be.
Just a simple, relatively quick way to cook up a steak.
I personal don't like steak, but if the time comes, I would like to know how to cook one, so is this true? :3
If you have any other good ways to cook a steak, share it with the forum
I'll let you know how it goes...whenever I cook it...
And sometimes the water doesn't overflow!
I'm a wonderful cook if you couldn't tell
A little bit of both. Fresh ones are better.
For extra salty taste I usually cry on my meat.
Me: Breathing.
The kosher salt idea sounds good. It will make the steak nice and tender.
The best steak is rare to medium rare. My favorite cut is a filet, but I seldom eat it.
Kerbals, kerbals, everywhere, where they stop, I don't care!Kerbal Space Program
So do millions of other people who aren't butthurt about "bacteria." Steak tartare is pretty amazing.
Lets Begin.
Firstly, you need to know how to prepare a steak for cooking.
Make sure your steak is marbled, meaning you can see various lines of fat between the meat, but not too many.
Also check to see if your steak is still dripping blood, this is usually not wanted.
now, depending on your TYPE of steak, it may be thick, or thinner in places.
A THICK steak, means you'll need more heat than usual to cook the entire thing and a bit more cooking time, while a THIN steak means you'll require less heat and cooking time.
Now that we've identified what steak we're using, we'll now quickly go over my personal favorite technique for adding spice to your steak.
put your steak onto a cutting board, and sprinkle your spice onto the steak. i prefer specially made steak spice, but having this might not always be the occasion. When the spice is on the steak, press the spice into the steak with your hands, making sure that it imprints itself into the steak, and doesn't move much.
Flip your steak, and do the same to the other side.
your steak is now ready to be cooked.
Remember, always have the Barbeque or stove pre-heated before putting it onto the grill/pan.
Lets begin cooking.
Place your steak onto the grill/pan with your hands carefully, this may require adult supervision.
If there are flare ups underneath your steak, make sure to move your steak so that it won't become accidentally burnt.
Always make sure to clean your barbeque before use with the brush.
and always use tongs as your flipping instrument of choice.
Now, as you become more experienced with cooking steak, you'll be able to know the timing required to cook a particular cut,
but in this instance, we'll use the universal code for knowing how your steak is done, via the image below.
Now, use this finger-Technique to compare it to your steak.
Only flip your steak once after one side looks nicely cooked, and then use this technique to quickly determine how done your steak is.
if you are planning to use a barbeque sauce on your steak, please proceed to obtain:
-A bowl
-A food brush
-your sauce.
Take the bowl and add your sauce into the bowl, then paint it on either thick or thinly onto ONE side of your steak. you cannot do both sides.
it is imparative that you proceed with the sauce step about 1-2 minutes before cooking of the steak is completed.
Your steak is now Done, and your friends and family will be impressed with your knowledge of how to cook steak.
An important note, is to notice that a steak can be cooked more if desired, but only within 1-3 minutes of checking with your finger test, and CANNOT be cooked more after sliced open.
The steak will decline in quality if cooked more after being cut.
This has been Uncle Deus's Steak Cooking Corner,
Thanks for watching.
Beautiful <3
When you take it out, let it set for an hour or so at room temperature. Add sauce as you will and be sure to stab or tenderize it liberally to soften it and allow for the sauce of your choice get all inside of it.
Next, throw it on the grill and cook it to the desired status of your choice. Results best on a cast-iron skillet, which also speeds up the meat as well as introduce flavors of cooking adventures past into the meat to make it rich and juicy.
Without a cast iron skillet I think the recommended time on each side is something like five-four. But a skillet can knock it down to something closer to four-three or something; I'm not sure, I will need to check with my Dad.
But the key is to let it age.
My DeviantArt, so sexy
Just a simple, relatively quick way to cook up a steak.