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How can I cook a great steak with my electric stove?

How can I make tasty steak on my electric stove that aren't bland or rubbery?

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Barbecued steak I think is the best way, but, pan fried steaks are preferred by a lot of people!

Just make sure the pan is really really hot first! A little olive oil before the pan gets too hot!

When you place the steak into skillet (thicker) frying pan, listen to and watch for the loud sizzle that should happen right away. If it doesn't sizzle immediately take it back out and wait till the pan gets hotter and place it back in. For the other side repeat the first step. ( I prefer 3 minutes -each side)

This will seer the meat within a nice brown coating. Once the steak is cooked to your liking then place it on a cutting board and let it relax or rest for 2-3 minutes before serving.
This is a big deal! It prevents juices from draining and consequently
prevents the meat from drying out!
Thanks, now I'm hungry!

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This is how it's done in restaurants!
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Cook your steak on in a frying pan. Use a handful of spices to cover your steak and turn the stove on very low heat. I like to lightly cover my steak in Worcestershire sauce after each turn to keep it moist. Cook your steak slowly and flip it 4 times total. Once the blood stops pouring out, its ready to eat, enjoy!

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I am a chef in a steakhouse in Chicago and this is exactly how NOT to cook a steak.
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Your cooking method is not only a health hazard, but encourages people to waste HUNDREDS of dollars on meat that can be cooked properly otherwise. Your misinformation is DESTROYING quality food, we're not talking about ground beef, we're talking steak cuts. SHAME ON YOU.
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Take your steak out at least a half hour before you want to cook it and let it come up in temp, dont worry bout bacteria and all that crap, it takes at least two hours for bacteria come even close to levels that could remotely harm a person with the weakest immune system. Put your best pan, definitely not non-stick, preferably cast iron, a heavy, thick pan if you have one on the highest heat your stove can go to. let the pan pre heat until you can flick a drop of water on it and the drop will move around the pan fast while sizzling. Dry your steak well with paper towels, really dry, no surface moisture at ll, definitely no steak sauce or worschester or any of that shit. drizzle a bit of oil on a plate, wipe the oil with the steak, both sides so the steak has a bit of oil on the surface. then sprinkle the steak with some salt, preferably kosher salt (kosher has bigger crystals and help with that beautiful sear you want and some FRESHLY (if you have it) pepper, if you dont have it thats okay but it really helps.. Once you have seasoned both sides put about 1tbsp of oil in the pan, it will start to smoke a little, when it smokes a bit more, gently lay the steak in the pan away from you (drop it carelessly in and you my need to visit the burn ward) once you lay it in do not move it at all, moving it will screw up the sear and prevent the steak from getting that beautiful crust you love so much from restaurant steaks.after about 2 to 3 minutes take a peek at the bottom of the steak, lift a corner with some tongs, if it has that beautiful sear flip it, if not leave it on the first side until that sear is to your liking. then flip it. Now this is the trickiest part, checking its internal temp, using a thermometer that pierces the steak will let out the juices the best method is using your hand. judging meat can be easy if you use your hands, touch the tip of your pinky to the tip of your thumb forming a circle, touch the part of your palm about an inch under your thumb the firmness of the this area is as firm- Cont-

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as a well to overdone steak, ring to thumb is medium well middle to thumb is medium, pointer to thumb is bleu (raw in the center. It takes a while to get it done bu will help you once you get the hang of it. Once the steak is to the done-ness you want take it off the heat, let it "rest", do not cut into it until at least 5 minutes after it come off the heat or else the juices will run out and your steak will be dry as a shoe, it will loosen up and not feel as hard after it rests, the juices will have re-distributed as it rests. once its rested eat and enjoy your beautiful steak, it takes practice but once you figure it out you will be so proud of yourself. I hope this helps, I spent 4 years in culinary school and this is my favorite thing to cook still. E-mail with any questions, hamachiaveyr@gmail.com
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Hamachiavery@gmail.com, sorry about the typo.
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Not trying to sound mean but every other answer you have been given is wrong. trust me.
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And a steak does not need any more seasoning than a good sprinkling than salt and pepper.
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I am a chef in a steakhouse in Chicago. I couldn't have given a better answer myself. I wouldn't want to eat the steak the first person makes. Nasty.
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Depends on what type of steak and how you want it cooked really..but the way I cook our steaks is: turn stove burner on medium high, put cast-iron skilled on stove burner, check to see if skillet is ready by dropping a bead of water on the skillet. If it sizzles it's ready. Put your frozen steak (without seasoning) in skillet and wait, wait, wait til you think it's going to burn (but it won't) then flip wait, wait, wait...turn off burner, put steak on plate. It should be medium to medium well.

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I sometimes cook my steaks in the oven. After you season it you can choose to brown it on top of the stove first and then transfer into a coated glass casserole dish and cover with foil. Steaks come out really tender and delicious!

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The first thing to consider is the type of steak some 'cut' of steaks do not have much flavor because, of low "fat" content . In that case you have to add spice or marinades . Also many many steaks are over cooked the more you cook the steak the more that it will be "rubbery". As far as cooking the steak salt/ pepper heat the broiler of at least 5 minutes place the steak under broiler for Medium to medium rare ( red inside" flip over . make sure the steak is brown for more flavor .

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