How To Cook Steak: There Are Many Roads To Perfection! These days, a steak is definitely a treat. This pricey luxury must be treated properly to produce a result that's worth the money. You can serve a rib-eye, full of flavor and tenderness, for the same price. Let's take a look at a few tips on how to get a tender, flavorful and juicy steak. First, how do you choose a steak? When you cook steak that's thinly cut, it tends to be drier and lose flavor, because it cooks so quickly. A steak which is at least an inch thick allows you to get a good browning going and still have a juicy, barely pink center. If you're going to spring for a good steak, look for the Angus, no hormones, no antibiotics product. The difference in price is not so much, but the difference in taste is phenomenal. In the 1950s, a flank steak was the poor man's version of steak. Properly prepared, immersed in a marinade for some hours and cooked slowly, this inexpensive cut could be transformed into a gourmet meal. In today's market, flank steak has somehow achieved culinary snobbery, with a price to match. Nonetheless, when you cook steaks like flank and chuck steaks, marinating and braising in a slow cooker gives you a do-ahead meal and a tender, flavorful result that's ready when you get home. If you're looking at porterhouse, T-bones or rib-eyes, you'll notice that some have extensive marbling, a network of fat thread visible on the surface. The best flavored steak of this type has a larger network of thin veins of fat distributed all over the steak, while thicker and fewer veins of fat may even be more gristle than fat and will not have as much flavor. When you cook steaks such as round steak and London broil, a marinade adds complexity of flavor, while also tenderizing this less expensive cut. Put your bagged steak with marinade in the frig, turning occasionally, overnight. When you're ready to cook, drain and discard the marinade and sear the steak over high heat. Take a peak after 3 minutes and turn when browned nicely. Wrap the steaks in foil, douse with a little butter and garlic, if you like, and bake in the preheated 350° oven for 7-10 minutes. Filet mignon does not require a marinade or any other help from you. Sear it over high heat, allow just three to five minutes per side, and let it rest before serving. When you cook steak, no matter what the cut, always allow the steak to rest for several minutes before serving. Wrap it in foil, while it rests and it will stay hot. This gives the steak a chance to absorb and seal in the juices. To cook steak that leaves your diners breathless is indeed an art. Now you know the secrets. Summary Cooking steak is a delicious activity, especially on the grill in the summertime. When you are shopping for the perfect steak, look for cuts that have marbling. If cooking a tougher variety such as london broil, add marinade and also tenderize. Wrap steaks in foiul to keep hot after cooking and let them rest a few minutes before serving. Related Articles Barbeque Sauce How To Cook Steak Hot Sauce Related Sites