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Your favorite steak - and how do you prepare it at home?

We have a local butcher (a rarity, at least in the Triangle area of NC) who will cut your steaks to order while you wait. Our standard cut is rib eye, sliced 2" thick.

I use a charcoal grill (changed from gas after 20+ years). Prepare the steak by patting it dry, then brushing with olive oil. I then add kosher salt and fresh cracked black pepper. Cook the steaks over the hot grill for about 5 min. per side for medium to slightly med rare.

Usually grill fresh veggies and bread along with the steaks. So much better than getting steak when dining out.

Would be interested in hearing about your favorite steak & recipe for it.

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  1. We love a good thick ribeye marinated in a combination of barbecue sauce and balsamic vinegar...sounds odd, I know, but is really excellent. We also jaccard the steaks before adding the marinade.

    1. I live in an apartment in NYC so don't have a grill. I cook all my steaks in a scorching hot cast iron skillet and finish in a 500 degree, if needed. Usually nothing more than a lot of salt and pepper on it. Occasionally after cooking the steak, and while it is resting, I saute some chopped shallots and deglaze with red wine or even stock and then add in a pat or two of butter to serve as a sauce.

      Right now, my favorite cut to cook at home is a skirt steak or hanger steak. In a steakhouse I love ribeyes but don't really cook them much at home.

      17 Replies
      1. re: ESNY

        Same here. The only halfway decent way to cook a steak in an NYC kitchen is to heat up an iron skillet in the broiler until scorching and cook the steak over that. Of course it leads to tons of smoke that will inevitably set off the fire alarms in your shoebox apartment, but that's what you get for living in NYC. After spending ten minutes fanning smoke away from the alarm, I'm too tired to make a pan sauce and usually serve with nothing more than a chimichurri.

        I wonder how many New Yorkers actually go through the trouble of making a NY Strip?

        1. re: JungMann

          Thats why the hotel shower caps always wind up in my bag after a trip.

          1. re: ESNY

            OHHHHHHH, my, what an amazing idea! Here in LA, in my large but not well ventilated kitchen, we always have the smoke alarms go off when pan searing steaks! I never thought to cover the smoke alarm! Brilliant!

            1. re: Jesdamala

              I agree, really brilliant! Now I can put the battery back in my detector...it has been dangling out for 2 years.

              1. re: prunefeet

                or just pull the battery out while cooking your steak until the smoke subsides...

            2. re: ESNY

              What do I know, I thought the shower caps were for your heads because the automatic sprinklers went off. Duh!

              1. re: othervoice

                So did I Girlfriend, so did I :-))

          2. re: ESNY

            I have a similar technique but vary the order. I season my steak then pop it in a 200 degree oven sitting up on cooling racks. It dries out the outside of the steak and creates a great crust when you sear it. I use a skillet just as hot as I can possibly get it and sear for 2-3 minutes per side. I only cook it for myself and maybe a buddie since my wife complains about smoking up the house. You can tell I've cooked steak for days afterwards.

            1. re: GrillMaster

              I tried this this other day with exquisite results.

                1. re: Aromatherapy

                  I really didn't time it at the time. What I had read was to leave it in the oven until it looked dry on the outside so I left it in until I didn't see any sheen from the moisture on top of the steak. Really all you're doing is completely drying out the very outside layer on the steak so that it doesn't steam at all when you put it in the skillet.

                  1. re: GrillMaster

                    You can get the same effect by letting it air dry in the meat drawer for a couple of days.

                    1. re: Joebob

                      The only difference would be that I spread a light marinade over the meat and then kind of dried it out. A rub on meat air dried in the fridge would accomplish the same thing though.
                      Good point!

                      1. re: GrillMaster

                        in the 200 degree oven technique, did you use olive oil with the seasoning? and before or after the oven?

            2. re: ESNY

              Same here for the skirt or butcher steaks. They are loaded with flavor, really juicy, and if you cut them the right way, not tough. I marinate mine in garlic and salt and then sear them in a cast iron pan. You only need to cook them for a very short time.

              I love them ever so much! Unfortunately, others have caught on and skirts are now about $2/lb pricier than they were less than a year ago.

              My butcher suggested what he called "butcher steak", it looks like one of those small pork tenderloins. The butcher (or you) needs to cut out a membrane that goes down the middle of the steak, but when that's removed, you have 2 steaks that look like skirts.

              I love rib eyes, but I just cannot afford to spend $10-$15 for ONE steak. It makes me think too much of Louis XVI and his wife.

              1. re: oakjoan

                I think that "butcher steak" is what's being sold as flatiron steaks. They used to slice that whole muscle across and sell the slices as "mock filet," because the meat really is very tender - the eater just had to contend with the center layer of sinew. Then someone got the bright idea of stripping out the sinew, and Voila! Four nice steaks per cow you can sell for $5-$9/lb.

                I can get these at our SoCal Kroger affiliate for $4.99/lb, up from $3.98 recently. I pick out what yucky sinew they didn't get back at the plant in St. Louis, salt and pepper it really well, let it sit on a rack over a tray for an hour or two, then drop it into my blazing-hot iron grill pan. (I usually have to cut the steak in two crosswise, since when they come out of their bag they're often up to 20" long!) Roughly 3.5-4 minutes per side gets it medium at the ends and rare in the middle. Slce crosswise and serve to grateful humans.

            3. We slather rib eyes with oyster sauce and wood grill them. With grilled onions and grilled veggies out of the garden it makes a great meal

              1 Reply
              1. re: AGM_Cape_Cod

                I love oyster sauce in chinese inspired pan fried dishes where some of the strong flavor is cut by chicken stock and/or chinese wine but I would almost be afraid to use it on a excellent grilled piece of meat, do you add anything other than the oyster sauce? Does it burn the outside of the meat? The flavor doesn't overpower the piece of meat?

              2. Dude, you couldn't have come closer to the exact preparation we did for our meal just last night. Only difference is we had one rib-eye and one NY strip between the two of us and that I prepare the salt and pepper by pounding whole peppercorns and sea salt in a granite mortar and rub it into the steaks before covering with the olive oil.

                I've also gotten pretty good at catching the doneness by pressing my finger into the meat.

                You're absolutely right; you just can't get better in a restaurant, in fact my wife refuses to order a steak in a restaurant now.

                1 Reply
                1. re: kevine

                  Once I learned to test done-ness by the jiggle left in the meat, I won't buy a steak out but always cook our own at home, so they are done to our taste, not to the vagaries of a rushed kitchen.
                  Filet mignon is our favorite. We slice our own from a loin.
                  On the cook top, with a cast iron fry pan, with butter and a bit of olive oil.
                  Start at medium heat, then a bit lower.
                  Deglaze the pan with butter and (don't laugh) water.
                  I am a meat purist and I really like the taste of beef.
                  I've done venison the same way, but I didn't grow up eating venison, so I will do venison filets with garlic and onions and some red wine.

                2. I like to, with pestal and mortar, mash up garlic and rosemary with olive oil and salt and spread on the finished product. Oh so good.

                  Also, take basil, flat leaf parsley, rosemary, thyme, garlic and marjoram in vinegar and oil. Marinate the steak over night and then do another fresh version (like a salad almost) on top when cooked.

                  1. Ribeye all the way. I decided to experiment and cook over low heat rather than flame-blasting them. Liked 'em better -- more consistant color from edge to inside. Then I saw an Alton Brown show where he also recommended lower-heat cooking. Then I turned exclusively to grass-fed, and the general consensus with those producers agrees -- "low and slow."

                    For a 1-1/2 incher, I leave about 20 mins. at room temperature, I heat the pan about 2 mins. on low-medium heat, spray on a little Pam, turn heat to low and cook about 8 mins.totall For a good steak, I don't add salt or pepper before cooking, and believe that there's no point in spending money on a premium steak to drown in any sort of strong-flavored sauce. But to each his own.

                    5 Replies
                    1. re: mpalmer6c

                      Grass-fed is the only way to go, IMO. I couldn't have stated the/my correct method any more clearly than you have. I prefer a bone-in Rib-eye, where possible, but if I have to rough it with boneless, so be it!
                      As regards sauces, nuh uh! :-))

                      1. re: Harp00n

                        grass -fed has a grassy flavor,,,if someone isnt use to it,,most wont like the tang it has,,,,we have many around here trying to sell native beef...grass-fed,,
                        not having very good luck,,if they put the critters on grain for 3-5 months before slaughter, the meat tastes much better,,

                        1. re: mainebrokerman

                          With all due respect, and I hear you, I got used to grass-fed Angus beef while on extended holiday in Ireland and at this point prefer it that.way. Other peoples mileage may vary.

                          1. re: Harp00n

                            mainbrokerman: It is weird that people have to get used to the flavor of grass fed beef, since that is the normal cow's diet...or was until they started to force them to eat corn, etc.

                            Cows used to roam around grazing for their entire lives. Corn would never cross their lips....if they had lips. ;+)

                    2. Thick-cut bone-in ribeye. Salt, pepper and a little crushed garlic for me.
                      Grilled to medium rare and served with sliced, cooked mushrooms.

                      1. A nice prime grade T-Bone from my local butcher. A minimum of 24 oz.

                        Cooked on the charcoal grill to a medium rare with just salt, black pepper, and garlic powder added just before cooking.

                        I eat the steak with some more salt @ the table, and maybe some oyster sauce to dip an ocasional bite in

                        1. Skirt steak cut into six inch lengths, a little salt and pepper and slap it onto the grill. Add some thick slices of red onion and green italian roasting peppers on the grill next to it. When everything is done slap it on garlic bread made from an Acme herbed slab.

                          Eatin good in my neighborhood.....

                          1. My butcher, Iowa Meet Farms in San Diego, sells a cut called a baseball, it is cut like a filet, but it is actually the center cut of a sirlion.

                            I use a dry rub of Course Kosher salt, pepper, garlic and onion powder and paprika.

                            I grill it about 4-5 minutes a side, for a total of 20 minutes. The cut is thick, and really shaped like a cube.

                            I serve it with sauted onions, that I finish with a little brandy or cognac.

                            Steamed, grilled or broiled Asparagus.

                            Sliced tomato salad.

                            Iowa Meat Farms
                            6041 Mission Gorge Rd, San Diego, CA 92120

                            2 Replies
                            1. re: normalheightsfoodie

                              Filet or Rib Eye... Filet with a little Garlic Butter once it is off the grill
                              and as for the Rib-Eye, a nice maple galze will do the job for me

                              1. re: barcelona

                                I've never tried a maple glaze on a steak, must check it out. I once made a maple/habanero glaze for a roteserie pork roast, was very good.

                            2. Lately, I've been grilling 16oz. Dry Aged NY Strips (~2" thick). Coat lightly with olive oil, sprinkle with Montreal steak seasoning, and onto the grill for about 4-5 mins per side for a nice medium-rare.

                              1. i take s&p'd sirloin and coat it in a ground mixture i make of nori, sesame seeds, and red pepper flakes. then i sear it for a minute or two on a skillet and transfer it to a cooking rack for the oven. i place a bunch of fresh shiitake muhrooms on the rack and then place the steak on top and let roast in the oven for a bit. meanwhile, i make a light sauce of soy sauce, lemon juice, and sesame oil. after the steak is done, i let it sit for a few, then slice and arrange on a platter with the mushrooms and some green onions, and drizzle the sauce over. serve with rice.

                                12 Replies
                                1. re: yogurtsoda

                                  being a butcher for over 24 years, i'll throw in my two cents....i love rib-eyes, and a thick porterhouse and a chuck -eye delmonico steak,,,these steaks (usually two) attach to the end of the rib-eye,,into the chuck,,(in butcher lingo,,the "chuck-roll")

                                  bottom sirloin flap meat (official name of the muscle) but usually called loin tips/ sirloin tips, or steakhouse tips) is awesome marinated.
                                  and if you know a good butcher, ask for the "terras major" this is a muscle off the chuck that is very tender,,not the flat-iron(from the chuck top blade)

                                  1. re: mainebrokerman

                                    I'm the only one in the family that loves steak, and I can't justify the expense of the really good cuts...so I make do with boneless sirloin which often goes on sale at my grocery store. I have a grill pan and heat it as high as I can on top of the stove and brush with olive oil. I season the steak with garlic, salt, and pepper only. I sear each side for a couple minutes per side only since I love it bloody rare. I deglaze the pan with either stock, plain water, or red wine.

                                    In the fall and winter, I love to caramelize onion and saute mushrooms to accompany the meat.

                                    1. re: vermontpoet

                                      If you're the only one in your family who loves steak -- presumably meaning you're buying only one -- why can't you justify the expense of a better cut than sirloin? Even though the per-pound price will be higher, the bottom line for ONE steak probably isn't going to break you. So buy yourself a nice 12-ounce ribeye and live a little!

                                      1. re: ozhead

                                        Actually I think sirloin has a really good beefy flavor. Not as tender as some, but still a good steak in my opinion. That said I'm going for a ribeye this weekend!

                                        1. re: ozhead

                                          I am having my Dad over for dinner and he is the picky eater out of the family. I cook very good food and have no complaints, but I am scared to try cooking Ribeye and screwing it up. I mean Ribeye is quite expensive to me when i am feeding 4 adults. Sooo, who can help? Should I go for Top sirloin so I don't feel bad if I screw up? Or can I get some foolproof tips for Ribeye?

                                          1. re: lynng32

                                            Rib-eye is pretty much foolproof enough as long as you don't overcook it. Actually, it would probably handle an overcooking best out of all the cuts of steak. Not that I'd recommend doing it. It is a well marbled steak which should keep it juicy and flavorful.
                                            Just use lots of salt and pepper, sear the outside and then move to indirect heat (if cooking on a grill ) or into a hot oven until your desired doneness. Use an instant read probe thermometer if you can't tell doneness by touching it. Take out around 130 for medium rare. Let sit for 5-10 minutes and then eat and enjoy.

                                            1. re: ESNY

                                              Thanks a bunch ESNY ... wish me luck

                                            2. re: lynng32

                                              DON"T DO THE TOP SIRLOIN! It's a tough cut of steak and hard to get right. Buy the rib eyes, marinate for 24 hours (I just love STUBBS beef marinade), you can grill on the stove on a grill pan or skillet (don't use non-stick) - one minute each side on high to get it nice and charred. Then reduce heat to medium-low and then cook about 4ish minutes each side depending on how thick your steaks are. I usually take off around 125 for medium rare - and let them sit for about 5 minutes. You can cut into the steak towards the end of cooking to see how they are doing - but keep in mind they'll cook a little bit more after you take them off the grill. So pull them just slightly under how you want them. Good luck!

                                        2. re: mainebrokerman


                                          DO you know if this cut goes by another name? I have a cousin-in-law that is a rancher and he was telling me the best cut of meat was from the chuck, very tender, and not that expensive, but he couldn't remember the name of it. He thought it was a "patio" steak. Is this the same? He said it's hard to get in a retail place, because the butcher takes that home for himself!

                                          1. re: danhole

                                            i think he's referring to flat iron. the butcher will have to cut it for you off the chuck. It's delicious

                                            1. re: chuckl

                                              No, chuckl, he swears it's not a flat iron. As a matter of fact he doesn't even like that cut. We do, but I'm not arguing with a cattle rancher!

                                      2. I prefer cooking steaks in a cast iron skillet on the stovetop so that I can make a killer pan sauce. Also (counterintuitively) the crust you get on a pan-seared steak is much better than what you get on a wood-fired outdoor grill.

                                        1. I have two favorites, on a charcoal grill I love a ribeye just salt and pepper, medium rare. In the house (this comes from my Mom's recipe) we couldn't afford the best cut of meat, but she always made them melt in your mouth. Top sirloin, worcestershire sauce and butter on a hot cast iron and then poured the juices over the mashed potatoes. Life didn't get any better. !!!

                                          1. Flat Iron Steaks. I don't season them just grill them briefly on the weber, let rest and eat.

                                            1. My favorite cut tends to be whatever is on sale -- which frequently turns out to be top round. Yes, it's tougher than other cuts, but it also has a good beef flavor. Sliced thinly and cooked rare to medium it's an excellent cut with little waste.

                                              Preparation follows a method recently discussed in Cook's Illustrated magazine. Indoors, cook in a slow oven to an internal temperature of 100 degrees (on a grill do the same thing with an offset flame -- keep the meat on the cool side of the grill.) When the internal temperature is reached, move the meat to the stovetop over a high flame, or directly over the coals outdoors, to get a really good sear. The magazine didn't offer a range of temperatures for different stages of doneness, and I've been so pleased with the results of this method that I haven't been inclined to experiment.

                                              1. Flank steak is my all time favorite. I marinate it with garlic, ginger, hot pepper and soy and then sear in a hot cast iron. Sliced across the grain, medium rare............its delicious.

                                                1. jfood buckingthe trend a little as well. Yes a good PH medium rare is the best, but jfood is leaning towrds skirt steaks these days. Love them.

                                                  And for the prep, once again jfood is buckingthe trend and going with, believe it or not, a bottled marinae call Wasabiyaki, made by a company called Soy Vay. Not sure if it's nationwide or just NE. Last few weekend the jfoods have hosted some friends over for a BBQ (jfood knows he's grilling, calm down please) and he marinades the skirts in a plastic bag with Wasabiyaki for 5-7 hours and then sears 2-3 minutes per side. Jfood has not heard raves like he has for these simple to prepare gems.

                                                  5 Replies
                                                  1. re: jfood

                                                    JFood, if you love skirt steak, I have a killer fajita recipe for you: For 2-3 lbs. meat, use container large enough for marinade, layer sliced raw onion rings, layer of skirt steak. Season with salt, pepper & garlic. Another layer of onion rings and more skirt seasoned. Make marinade with 1/2 cup soy sauce, 1/2 cup dry sherry, 3 T worcestershire sauce, juice from 3 limes, and 2 cups Coca Cola (I use diet decaf). Pour over meat & onions, marinate 12 hours. Saute onions in a little oil, grill meat. Slice meat and serve with flour tortialls, sour cream, avocados, salsa, whatever sides you like. Always get huge compliments on this. Let me know if you try it.

                                                    1. re: Diane in Bexley

                                                      Thanks DB

                                                      jfood will try over the next few eeks.

                                                      Hopefully jfood helped on your other thread.

                                                    2. re: jfood

                                                      I've tried all the other SoyVay products but haven't tried the Wasa.. is it really spicy? I know I will probably love it, but will my kids eat it? Their Cha-ChaChinese Chicken Salad dressings and marinade is the absolute best. They do sell SoyVay in CA, can be somewhat hard to find. Can be bought online though
                                                      Worth it!

                                                      1. re: othervoice

                                                        actually you may want to add wasabi to it since the heat is so minimal. jfood has served to company many times and each time it's "we must have the recipe." That's when i sneak inside to get wine for the refills.

                                                        1. re: othervoice

                                                          Trader Joe's sells some SoyVay products, but I don't know which ones.

                                                      2. I like to make a Portuguese style Top Sirloin from time to time. Make a paste of crushed garlic, red wine vinegar, salt and cracked pepper. Rub paste into steaks and marinate for a couple of hours. Butter and olive oil in a pan, add a couple smashed garlic cloves and a bay leaf. Cook for a minute and remove. With butter and oil mixture still hot, throw steaks in pan. Cook both sides to desired doneness. When finished, place steaks in hot oven to keep warm. Deglaze pan with two parts red wine and one part lemon juice. Reduce to a thin syrup. Remove steaks from oven, top each with two slices of prosciutto, cover with wine reduction sauce and sprinkle on some parsley. A very rich dish, but delicious. Not for those who loathe garlic.

                                                        1. I have a question: do any of you salt your meat a day or so before cooking? I do that with chicken and other bone-in meats, but never tried it with a steak...

                                                          1 Reply
                                                          1. re: Gooseberry

                                                            Many time I'll take a ribeye and just apply some light grey celtic sea salt along with some butchers grind black pepper.I then pan sear it a minute or so on each side and finish in a 375 degree oven. Some times before I put it in the oven I'll cover it in some Lee Kum Kee black pepper sauce and when done throw some chopped spring onions on top. YUM!

                                                          2. My favorite cut is the Ribeye. Rare to Mid-rare- depending on my mood. I season it w/ S & P and garlic powder and sear it in a cast iron skillet. I deglaze the pan with red wine (whatever wine I'm drinking that night) and sauteed onions and 'shrooms. I finish the sauce with some Dijon mustard and season to taste.

                                                            1. Rib-eye's my favorite. I cook a little longer over medium heat so it's done more evently.

                                                              1. no single favorite.
                                                                skirt steak with a spicy dry rub and grilled on a cast iron, stove-top griddle works for me.
                                                                so does a porterhouse seared in a cast iron pan and finished in the oven. yumm.
                                                                buying ten pounds of tenderloin, cleaning it up at home, dividing it into steaks and roasts also works.
                                                                we've done all of the above in the last two weeks. leftovers are pretty decent.

                                                                1 Reply
                                                                1. re: steve h.

                                                                  I just can't bring myself to spend the $12-17 it costs to buy ONE rib-eye. It reminds me too much of Louis XVI and his wife. Can ortolans and lark's tongues be far behind?

                                                                  I love skirt steak and a new one my butcher pointed out to me last week - butcher steak. I just cut the skirt steak into pieces about 6-8 inches long and cook them in a realllllly hot cast iron skillet. Butcher steak looks like a pork tenderloin and has a tendon or whatever it's called going down the middle. That needs to be removed and then you have what looks like 2 thin pork tenderloins. Cooked the same way I do skirts. Delicious.

                                                                  I sometimes marinate these steaks from a few hours to overnight in garlic, thyme, pepper, salt and olive oil. If I'm pressed, they're even wonderful with garlic powder, s and p. Shocking but true.

                                                                  Regarding grass-fed beef. It's odd that folks have to "get used" to them since cows are naturally grass grazers. They ate grass until the industry forced them to eat corn. The corn makes them sick and they have to be given anti-biotics for that. Their stomachs aren't made up to digest corn. But, of course, we keep feeding them corn...and antibiotics.

                                                                  Since we used to eat only grass fed, I think we could relearn to love it.

                                                                2. Lately I've been ordering a whole top sirloin at my butcher. They then dry-age it for me for an additional 3 weeks. After trimming away the dried out bits, they carve it into 1 coulotte (sp?) and two very thick chateu briandes. I then have them cut the thick cut steaks in half into 1 1/2 lbs steaks. I liberally salt the steak and let it sit at room temperature for a couple of hours to take the chill out. I sear each side of the steak for 2 minutes in a medium-hot pan so I don't burn it. I then put it in a 350 deg oven for 5 minutes a side. Remove it from oven and pour off the grease. While the steak is resting, add some butter to the pan and sautee a minced shallot. Deglaze the pan with some red wine or stock. Thinly slice the steak and serve drizzled with the simple pan sauce.

                                                                  1. I had the most fantastic steak this weekend. I purchased at BRISTOL FARMS. It was the Dry Aged Rib Eye. it was pricy, 25per lb. but one ribeye, a little over a lb, was more than enough for two people.

                                                                    I grilled it to about 120 center, rare.

                                                                    I seasoned it with a dry rub of Kosehr Salt, Ground Pepper, oregano and garlic powder.

                                                                    I served it with grilled onions that were sauteed with bacon.

                                                                    1. I usually do porterhouse (two great steaks, one great bone!) or occasionally filets, but I don't do them the same way, though I finish them the same.

                                                                      For porterhpuse, I season them with kosher salt and freshly ground pepper, then sear them in garlic flavored olive oil in an oven safe frying pan, then finish them to desired doneness in the oven.

                                                                      For filet, first I make croutons the diameter and thickness of the filets from French bread, saute them in butter until they're lightly golden. Then I season (salt & pepper, possibly some herbs of choice) the filets and sear them in butter, finish in the oven. Place the filets on the croutons, then saute a few shallots or onion slices in the frying pan, add a dash of cognac or white vermouth (both are good), some butter, a bit of parsley and top the steaks with the sauce. The croutons catch the juices from the steak and are delicious. Very old method. Very traditional method. And good!

                                                                      1. No one mentioned celery salt? A 2-inch bone-in ribeye with generous celery salt and pepper. Seared on both sides on the hot side of the grill, then finished slow cooked for doneness on the cool side of the grill (with cover). It's almost like a standing rib roast with a nice dark crust.

                                                                        1. Filet Mignon (sp?). sprinkle with Montreal Steak seasoning and grill to medium rare.
                                                                          Just before it comes off the grill, top with a dollop of equal parts butter and bleu cheese. Serve with grilled lobster tail and drawn butter.....wait a second, I think I need to be on the secret food indulgence thread.

                                                                          1. Salmon & I prefer it either grilled or poached with foie gras

                                                                            1. If I get a strip steak, or ribeye, on sale I use the marinade for Bourbon Street Steak (at Steak 'n Ale) and marinate it for a day. Then we either throw it on the grill for about 4-5 minutes each side, for med rare, or broil in the oven. That is so good. I won't even order a Bourbon flavor steak anywhere else. Mine is so much better. I have the recipe and it is surprisingly easy.

                                                                              If I have a flat iron I pan sear it and make a pan sauce to pour over it. I usually flavor it with a bit of sea salt, coarse black pepper, and garlic powder. Sometimes I use a bit of rub on it, but not much. Let it rest until it is room temp, blot off with paper towel and throw in a hot pan. Now I'm hungry!

                                                                              1. Hi Goodeats,
                                                                                Here's my fave way to prepare a steak...

                                                                                I get a pan red hot and sear my steak(usually 2 inches thick) on both sides... and then I finish it in the oven at high temp . . . I then deglaze the pan with some brandy and a nob of butter . . . I let the steak rest and then slice the steak and pour the butter/brandy sauce over the steak slices....
                                                                                I only season my steak with salt and pepper...



                                                                                1. We sometimes use Flat Iron steaks (for their affordability factor) and marinate them for 1.5 to 2 hours (no longer) in: soy sauce, a tablespoon or 2 of olive oil, 4 or 5 cloves of minced garlic, and lots of cracked pepper. No salt needed since the soy sauce provides plenty of that.

                                                                                  We then either grill it (weather permitting), or cook it in the skillet. As a matter of fact, this is the dinner item tonight :)

                                                                                  As a note: Do NOT add any of the marinade to the skillet. Reducing the soy sauce resulted in much too salty a steak once...

                                                                                  1. I love a simple steak. Usually sirloin, salt, pepper, olive oil and then some splashes of Worsteshire once on the grill. Always turns out delicious.

                                                                                    Or... Adolph's 15 minute marinade (I think that's what it's called) makes a tasty steak in a jiffy. Really.

                                                                                    1. This is a quick and easy way to grill steaks:

                                                                                      4 rib eye steaks
                                                                                      1 cup dry red wine
                                                                                      2 teaspoons garlic herb seasoning
                                                                                      1 teaspoon chili powder
                                                                                      1 teaspoon salt
                                                                                      1 1/2 teaspoon freshly ground black pepper

                                                                                      1. Place all of the ingredients in a large ziplock bag.
                                                                                      2. Marinate for 2 to 4 hours in the bag. Turn the bag over every once in awhile to keep the meat covered with the liquid.
                                                                                      3. Grill on barbecue until done as desired..

                                                                                      Recipe from http://www.cheers2wine.com/cooking-wi...