How to Prepare a Steak
Ronnie's Notes
RF: baked potatoes is a recipe title, even though the “official” name is “How to Make Baked Potatoes.” Don’t you think wew should capitalize it??
Tips: Second Thoughts Most people like their steaks plain. But if you like an extra bit of pizzazz, mix 4–5 TB. of fresh minced herbs of your choice with 1 TB. lemon juice and 1/2 cup softened butter. Put a spoonful of this mixture on top of each portion of finished steak.
Difficulty: Easy
Instructions
Preheat a broiler, grill, or a skillet set over high heat.
(If you panfry the steaks in the skillet, brush the bottom of the pan with a film of butter or vegetable oil.) Sprinkle the steak with salt, pepper, and garlic powder.
Broil, grill, or fry the steak for per side.
Reduce the heat to moderate, and cook the steak on both sides, depending on the thickness of the steak and the degree of doneness you like (see hints below).
When you turn the steak, use a spatula or tongs—not a fork.
Here are some handy facts about cooking steak: • Total cooking times for a 1"-thick steak are 6– for rare, 8– for medium, and 11– for well done.
• Total cooking times for a 11/2"-thick steak are 9– for rare, 12– for medium, and 16– for well done.
• Time depends on factors other than thickness: Frozen steaks (yes, you can cook steaks straight from the freezer!) will take twice as long; cold steaks straight from the fridge may take a little longer.
Filets mignons, which can be very thick, may take longer.