Season the steaks with salt and cracked black pepper. Once the grill is hot lay the steaks down and cook for 3 to 5 mins on each side depending on how you want the steaks done. Give the steaks a quarter turn halfway through the cooking time to give them some nice grill marks.
thumb + no finger = rare steak
thumb + index finger = medium rare steak
thumb + middle finger = medium steak
thumb + third finger = medium well steak
thumb + pinky = well done steak
How can you cook steaks as tender as your favorite restaurant?
The first step to cooking a good steak is to choose the right grade of steak. The next grade of beef is USDA Choice. In our fat conscious society, we tend to look for lean cuts of meat, but the thin streaks of white fat marbled throughout the meat are the key to a tender juicy steak.
Steaks containing bone will weigh more than those without, but the bone adds flavor to the steak.
An aged steak is recognizable by its darker color.
Marinating a steak like this will add flavor and tenderness. If you routinely store steak in the freezer before cooking, try pouring the marinade over the steak before freezing. The steak will marinate when thawing and be ready to cook.
There are meat tenderizers available to sprinkle onto your steak, and they certainly do tenderize the meat; however, meat tenderizers can sometimes over tenderize the meat, changing the texture of the meat into mush. The more tender steak cuts can be broiled, grilled, or pan fried. Steak should never be cooked in liquid. When cooking, try to turn the steak only once. Turning too often will stew the meat rather than searing it and produce a less juicy steak. Allow to cook until thick, taste and adjust seasonings, and serve over the steak.
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