wilkes

DZ7Z IS RIGHT.

Heat a cast iron skillet in the oven to 475.
Pull out of the oven and put your steaks in the skillet.
cook for 4-7 mins on the first side then flip then another 3-5 mins on the other. salt to taste.
makes a wonderful steak.

These are the general guidelines for medium rare to medium well.
Thickness* Cooking Time (Approx.) Over very hot grill
Ribeye Steak ~~
3/4 inch * 6 to 8 minutes
1 inch thick * 11 to 14 minutes
1.5 inches thick * 17 to 22 minutes (covered with pan lid)
Porterhouse/T-Bone~~
3/4 inch thick * 10 to 12 minutes
1 inch thick * 14 to 16 minutes
1.5 inches thick * 20 to 24 minutes (covered)
New York Strip ~~
3/4 inch thick * 13 to 16 minutes
1 inch thick * 15 to 16 minutes
Top Sirloin Steak ~~
3/4 inch thick * 13 to 16 minutes
1 inch thick * 17 to 21 minutes
1.5 inches thick * 22 to 26 minutes (covered)
2 inches thick * 28 to 33 minutes (covered)

i agree no steak sauce! if it is good steak then you will not need and condiments or dipping sauce! hmmm hmmm good.

Cooking a great Steak
Marinades have been used to flavor lower cuts of steak and to tenderize them,they are mostly sodium so check label if you are on a low sodium diet.A good cut of steak dose'nt need anything but a little salt and black pepper
I sure wouldn't bring a good steak near ketchup or A-1!
I prepare steaks by placing the meat on a cutting board or in a baking dish and brushing on some olive oil. I like to take Course Sea Salt and whole Black peppercorns and crush them up with a mortar and pestle until they're just larger than you'd get out of a normal pepper mill. I rub this over the meat and then let it sit long enough to come to room temperature.
--usually about thirty to forty-five minutes.
After cooking the steak, I will sometimes put good, creamy blue cheese over it, but that's it. It's a pretty simple preparation and I think it compliments the flavor of the meat well.
~~~ Do you do anything special with the grill?~~~
The key is having a hot fire with lots of good flame. You want to be able to seer the outside of the meat quickly so that it seals in the juice and gives you a delicious, almost crackly texture in places. If you have a gas grill or are using charcoal, make sure you have the grill plates close to the fire.
Let stand for 2 or 3 minutes before serving so juices will reinter the meat.

How to tell when your steak is done, there are several methods, most professional chefs use a "touch" method, using their tongs to press gently in the center of the steak to feel the firmness. The more firm the feel, the more done the steak. Here is a web link that may help.
http://www.bbqreport.com/ar...
There are numerous other methods and you can find them using google.
Remember one very important tip, your steak will continue to cook for about 10 minutes or so after you take it off the heat. This is called carry over cooking. If you think your steak is getting close, but not quite there, go ahead and take it off the heat. Let your steak rest for about 10 minutes before cutting into it, this will let the juices settle back into the steak, ensuring it will be juicy and packed with flavor. If you skip this step, chances are that the juice will run out of your steak making it dry and lifeless. Good luck, and happy grilling.

A good rule is 7 minutes on each side when cooking with charcoal.

However a good way to check your meat is to use a fork or a knife and place it under the steak, lift it off the grill, if the steak bends easily it is still rare, if it doesnt bend at all it is WELL done and not real good to eat like that. So your looking for something in between

When cooking on charcoal 7 minutes on each side is a good rule.

However, a good way to check is to use a fork or a knife, place it under the middle of the steak, lift it up of the grill, steak will bend easily if still rare, when the steak becomes resistant to bending it is WELL done, so your looking for a little bending in your steak.

The single most important thing with charcoal is time.

Make sure that the coals are completely ashed over. I mean, gray with red centers. Charcoal will cook faster than gas, too.

You can take your finger and press on the steak to see what degree of doneness it is without cutting it, which will ruin it. If it feels slightly springy, its medium. If you press it and it doesn't "yield" and return, then its well-done. I'd cook it about 4 minutes on each side, then check it.

You can always put it back on the grill, but you can't make it less done.

And if you choose to marinate, I'd probably begin with Stubb's for a wet marinade, or Montreal Steak for a rub.

MMM, sounds good, can I come over? lol

Low heat!! Around 300. DON'T poke holes in it OR marinate a good quality steak. Nothing but a little seasoning salt is needed on a good cut of beef. Test doneness by poking with your finger. The firmer the steak the more done it is. Even a good steak gets tougher as it gets more done.

I'd like to know this as well. Ours always gets over done.

Get some Italian dressing and let it marinate for a few hours. Makes a great steak!!

So...Hubby and I are gonna grill out this evening for dinner. Ive fixed hamburgers and hot dogs on the grill, but never steak. Could someone give me some pointers for a good medium to medium well steak? We are using a charcoal grill, not gas. THANKS!