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I cook steak under the broiler. I use Italian dressing and worchestershire sauce mixed as a marinade, but yours sounds good. I don't know how you like your steak - rare, medium, or well done - but broil about 8 minutes per side for medium. (If I use a baking sheet, one end of the sheet always pops up, so I've switched to a deeper glass dish)
If cooking baked potatos with it, just bake them on 400 degrees for about 45 minutes (for medium sized potatos) before putting the broiler on.
Dont bake it. Broil it or grill outside. I usually do a high heat to sear, then just about 31/2 minutes a side. If you cook it well done, you dont need such a good steak. let is sit for a few minutes. Inside I use a broiler pan, not a regular pan so the grease drips down.
If you've been marinating it since "yesterday" the marinade has broken down the fibers of the meat making it mushy, for lack of a better word. The only thing a good steak needs is to be cooked from room temperature or close to it with sea salt on both sides, gently pressed in. Do not use pepper or cracked pepper before grilling/broiling/frying because pepper becomes bitter when exposed to high heat, add it afterwards or at the very last moment.
If you've been marinating it since "yesterday" the marinade has broken down the fibers of the meat making it mushy, for lack of a better word. The only thing a good steak needs is to be cooked from room temperature or close to it with sea salt on both sides, gently pressed in. Do not use pepper or cracked pepper before grilling/broiling/frying because pepper becomes bitter when exposed to high heat, add it afterwards or at the very last moment.
Thanks, this is news to me. I'll remember that about pepper.
If you've been marinating it since "yesterday" the marinade has broken down the fibers of the meat making it mushy, for lack of a better word. The only thing a good steak needs is to be cooked from room temperature or close to it with sea salt on both sides, gently pressed in. Do not use pepper or cracked pepper before grilling/broiling/frying because pepper becomes bitter when exposed to high heat, add it afterwards or at the very last moment.
i agree, I only marinate for about half an hour before broiling/grilling.
Thanks all. I posted too late to use anyone's ideas though... but it turned out good. My husband was a happy guy. Thanked me more than once.
I just cooked it on the stove top, about 5min or so each side, turning only once. It was tender and tasty.
I rolled the baked potatoes in a bit of canola oil (first time I ever tried that), threw them on the rack with a cookie sheet below to catch the drips. 1 hr at 350. Those were good too. I recommend the canola oil thing.
Would have tried to grill, but we live in Wyoming and it's a bit chilly right now...
Makes me cringe to think of marinating a good steak for 24 hours. I never marinate, just an even coating of seasoned salt on each side (like Lawry's). Let the steaks come to room temperature. Get my charcoal nice and red in my "chimney" and dump them into my Weber. Spread out the coals, let the grill warm up for a couple minutes and through them on. About 3-4 minutes each side is all it needs. The outside is seared and holding in all the juice and the inside is medium rare. Mmmmmm. Good beef requires simple preparation IMO.
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