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Monday, July 11, 2016

How to cook Great Steak

Nothing better than STEAK, Ribeye, T-Bone, New York Strip, Sirloin, Skirt Steak, you name it, we love our steaks
We like them Grilled, Pan Seared, Oven cooked, anything but Raw, I want mine cooked medium to well, some like them more rare than I do.
No matter how delicious I like Steak sauce, ketchup and special sauces and butters
One of my favorite is Blue Cheese and Butter topped off on a hot cooked steak, Delicious

Blue Cheese Butter
1 Cup warm not melted butter
1/2 Cup crumbled Blue Cheese
Mix and drop on the top of your hot cooked steak and enjoy dinner

When we cook steak, we always use a combination of the following depending on our mood
but never cook your steak without some of the following
garlic fresh
garlic powder
onion powder
teriyaki sauce
bbq spices
chili powder
the combinations are endless, think about what you like and try it

The main thing to remember get your pan HOT, using either butter or Olive oil in the skillet, then drop the steak in and let it cook on one side till it is sizzling and seared well, if you go to turn it and it's sticking to the pan, it's not ready to turn.
You want those crispy brown bits in the pan and on your steak for best flavor, don't turn to soon, don't turn too many times.

Anyway you like yours make sure to cook them right. Here is an article on cooking great steaks I am reposting

cooking steak how you like it

Heat the pan over a medium-high flame, and add a tablespoon of oil. Choose an oil with a high smoke point, such as grapeseed or olive oil. Place the steak into the oil-coated pan, ensuring the pieces of meat do not touch (if you are making more than one steak). When the meat hits the pan, you should hear a sizzling sound, which means the pan is hot and the perfect temperature to sear the steak.
For a one-inch steak, cook the steak for about five minutes, and turn it and sear the other side for about three minutes (for medium done).

Timing Variations
Steaks come in different varieties and different thickness. Both variables make a difference in cooking length and overall flavor. The average size of a steak is one inch, though there are thinner steaks, such as New York strips, or thicker steaks with bones, such as T-bones. Make adjustments to the cooking time based on the thickness of the steak. For example, when cooking a thinner steak (approximately one-half inch thick) on the stove, cook one side for three minutes. Then turn the steak and cook the other side for two minutes (for medium done). A thicker steak will take more time, approximately six to eight minutes on the first side and five on the second side. Add a few minutes if necessary, but you cannot reverse an over-cooked steak.

Place the spike point of the meat thermometer into the center or thickest part of the meat, being careful not to poke all the way through the steak. For rare steak (red in the center, with some pink) the internal temperature of the steak should be 140 degrees. For a medium steak (some pink in the middle, no red), the internal temperature should be 160 degrees. For a well done steak (no pink, all brown), the internal temperature should be 170 degrees.
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