Suggestions for good (and above all else, easy) steak recipes?

I just got a box of steaks for Christmas that are way higher quality than the quality of my cooking. So I'm hoping some askvillers out there will be able to provide suggestions of tasty but simple ways to prepare steak.To give you an idea of how simple - you're talking to a man who has *literally* messed up the poorly named Easy Mac. So the more basic the steps, the better.

If there's any ambiguity, I will definitely mess it up. Thanks! Asked by oddbob 59 months ago Similar questions: Suggestions easy steak recipes Food & Drink > Cooking.

Similar questions: Suggestions easy steak recipes.

Alton Brown says: pan sear it! 1 boneless rib eye steak, 1 1/2-inch thick Canola oil to coat Kosher salt and ground black pepper Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.

When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.

Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes.

Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.) Remove steak from pan, cover loosely with foil, and rest for 2 minutes.

Serve whole or slice thin and fan onto plate. Sources: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_99,00.html .

Salt, pepper, fry, flip, rest, eat Those are the basic steps to a good basic steak. Of course, you can produce tons of variations by changing the cooking method, and making sauces for it. Here's more on the basic method: Make sure your steak is ready to be cooked.By that, I mean, make sure it's not frozen.

If it's from the fridge that's fine. If it's room temperature, that's fine also. But realize that you'll need to adjust your cooking somewhat based on what temperature the steak starts out at.

A good steak should be at least an inch thick, otherwise, it will cook through too fast. A tasty steak needs a bit of rareness in the middle. Heat a good heavy pan so it's hot, but not scorching hot.

(By a good pan, I mean one that retains heat well. Not the $30 special at Walmart. Usually, you'll have to pay $50 or more.

All-Clad is the best, followed by Calphalon. No need for non-stick here, especially if you're going to make a sauce.) We're not looking to blacken the steak here, so don't let the pan get too hot. Unless you're cooking filet mignon, there's no need for oil in the pan.

A good steak that's meant to be eaten without a supplemental sauce will have ample yummy fat "marbled" throughout. This fat in the steak will melt out or "render" when the steak is cooking. It will "grease" the pan for you so you don't need to add additional oil.

Throw a bit of salt and freshly-ground black pepper on the steak, based on how much you like.(There is a world of difference between fresh pepper and pre-ground stuff.Do a taste test one time to convince yourself. ) Gently lay the steak in the pan. You should hear a good sizzle.

For a 1-inch steak, give it 2 minutes per side if you want it really rare. About 3 minutes for rare. About 3.5 minutes for medium rare.

These cooking times will vary considerably depending on your particular set up. Unfortunately, it will take a few tries to know, based on touching the steak, exactly how done it is. Take the steak out of the pan and put it on a warm plate.It should not be freezing cold.

Put an aluminum foil tent over it to let it "rest". This resting stage lets the juices redistribute in the steak. When heat is applied, all the juices tend towards the center.

That's why, if you cut the steak now, it's going to spurt out tons of juice. DON'T DO IT. Let it rest for 5-10 minutes.

You put it on a warm plate so it doesn't get over cold before you serve it.Eat. Enjoy.Repeat..

Secret ingredient: lemon pepper Just grill your steak on the barbecue with a little a little lemon peper and garlic powder sprinkled on each side. Salt is optional, you can always add it on later if there are familiy members that can't have it.

Mmmm Steak For a start I guess it depends how you like your meat and what type you prefer! I usually tend to go for a sirloin or t-bone steak as they are quite tender, the sirloin will often be quite expensive and the t-bone will always be quite big! These you can both cook, in many ways, I guess the easiest may just be to put them in the oven for 30-45 minutes but you can also use the grill or just fry them in loads of butter!

I prefer the later to be honest! Get a frying pan, melt about 125g to 250g of butter inside and add your steak, season accordingly (mixed herbs, salt & pepper all depends on taste) leave for a couple of minutes and turn around and season other side accordingly. You will want to turn it around every 5 minutes or so until both sides looked cooked to your taste, if I buy meet from the supermarket I will always have it well done however if it is fresh from the market I tend to go for medium.

For the whole time of cooking I would stick with level 5 heat (6 being the maximum) if the butter is jumping all other the place turn it down 1 and leave it for a bit to see if it calms down. Hope this helps. Wiki Information: Raw - uncooked.

Except in special dishes, like steak tartare, steak is not eaten or ordered at this stage. Blue rare or very rare - Cooked very quickly; the outside is seared, but the inside is usually cool and not warm and definitely not cooked. The steak will be red on the inside.

Rare - The outside is grey-brown, and the middle of the steak is mostly red and warm, with the edge of the inside pink. Rare plus - The outside is grey-brown, and the middle of the steak is mostly red and warm, with some pink. Often ordered by those that prefer medium rare and don't mind rare but worry about overcooking towards medium.

Medium rare - The outside is grey-brown, the very middle of the steak may still be red, fading through pink to a grey-brown near the surface of the meat. Unless specified otherwise, upscale steakhouses will cook to this level. This level of cooking is known to produce the fullest tasting steak.

Medium - The very inside is pink, fading to grey-brown throughout the rest of the meat. The outside is grey-brown. Medium well - The meat is mostly grey-brown with a hint of pink.

The juiciness of the steak is reduced when cooked to this level. Well done - The meat is grey-brown throughout; the juiciness and tenderness is reduced, and the meat may seem dry and chewy. Chateaubriand steak — Usually served for two, cut from the center of the tenderloin.

Chuck steak — A cut from neck to the ribs. Cube steak — A cut of meat, usually top round, tenderized by a fierce pounding of a mallet. Filet mignon — A small choice tenderloin.

Flank steak — From the underside. Not as tender as steaks cut from the rib or loin. Flat iron steak — A cut from the shoulder blade.

Hanger steak or (French) Onglet — a steak from near the center of the diaphragm. Flavorful, and very tender towards the edges, but sinewy in the middle. Often called the "butcher's tenderloin."

Rib eye steak — A rib steak consisting of only the longissimus muscle. This is the same cut used to make prime rib which is typically oven roasted as opposed to grilled as is typical with rib eye. Rump steak, round steak or (French) Rumsteak — A cut from the rump of the animal.

Usually quite tough. Salisbury steak — Not a steak, but rather a patty from ground beef made with onions and occasionally mushrooms. Sirloin steak — A steak cut from the hip.

Also tends to be less tough, resulting in a higher price tag. Skirt steak — A steak made from the diaphragm. Very flavourful, but also rather tough.

Swiss steak — Not actually a type of steak but a method of preparing meat, usually beef, by means of rolling or pounding, and then braising it. T-bone steak and strip steak or porterhouse - The tenderloin and strip loin, connected with a T-shaped bone. The two are distinguished by the size of the tenderloin in the cut.

T-bones have smaller tenderloin sections, while the Porterhouse, though generally tougher in the strip, will have more tenderloin. Sources: Own Knowledge and some information form wikipedia Ilo's Recommendations 4, 5 and 6 oz. Top Sirloin Steaks 7 and 8 oz.

Top Sirloin Steaks 16 oz. Rube's T-Bone Steak Amazon List Price: $24.50 26 oz. Rube's T-Bone / Porterhouse Steak Amazon List Price: $32.50 Four 18 oz T-Bone Steaks Amazon List Price: $83.00 .

Hot Grill...McCormick Montreal Steak Seasoning. If you're using a charcoal grill, start a fire according to directions on the package of charcoal. The coals are ready when they're ash white on the outside and glowing red inside.

Sprinkle Montreal Steak Seasoning on both sides of the steak, place on grill. Cook until you're satisfied with the degree of done-ness. See this site for more info: goodcooking.com/steak/doneness.htm" rel="nofollow">goodcooking.com/steak/doneness.htm Sources: goodcooking.com/steak/doneness.htm" rel="nofollow">goodcooking.com/steak/doneness.htm prettyface's Recommendations McCormick Grill Mates Montreal Steak Spicy Seasoning, 3 oz .

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I'm looking for good (easy) recipes for fresh or frozen walleye. Any suggestions?

Cooking eggs over light or over easy are they the same.

HELP! Need recipes for easy dinner entertaining!

I need some recipes for easy cold desserts.

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