what is the best way to cook a steak. i have some prime cuts and want to know the best way to cook'em

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To me it is to get a pan as hot as you can get it. Throw the steak on the pan for a few seconds on each side to sear it. Then you throw it on a grill and cook it to your liking. I like mine bloody.

Also, the right seasoning helps a lot. We have a local steak shop called the cellar that makes its own seasoning called cellar dust. It is probably the best seasoning I've ever had.

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Only one way, on an open fire, quite hot, and just sizzle it, sealing the flavour, the true SA way.

AH

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I like it the same way, quick sear on each side and on the plate. My g/f is just the opposite, hers has to be burnt to shoe leather.
As far as seasoning goes, I like to spinkle some montreal steak seasoning on it. Use sparingly though, quite salty. As an alternative I'll use Tony C's creole seasoning.

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why do you pan sear it?

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It retains the fats better which keeps the steak juicier and more flavorful.

Of course my favorite way to cook a steak is have the wife take me out to the local steakhouse which she is doing tonight. YUM!!!

Wraith, I'm a bit like your wife. I like my steaks really well done and can't stand the sight of blood in a steak.

mmmm bloody steak

I have changed my tastes recently from well done to medium, that pinkness and tenderness in the middle can't be beaten. It is vital to get good, organic, fresh meat though and I would recomend rubbing with sea salt and freshly ground pepper, maybe garlic, a little before cooking. Pan searing does indeed 'seal' in the jucies. Wow, I REALLY want a steak now.

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Step 1. Dry age. If you can't do that, leave the steak uncovered in the bottom of your refrigerator (to cut down on possible food contamination) for at least 4 hours.

Step 2. Soak your favorite smoking wood (apple, cedar, hickory, mesquite) in water for at least an hour.

Step 3. Start a fire on coals. Propane and natural gas leave an aftertaste. If you can avoid starter fluid, do it.

Step 4. Take the steaks out of the fridge and let the meat get close to room temp before cooking, no more than 60 deg. F. DO NOT SEASON!

Step 5. Make sure the fire is very hot, over 500 deg F. at the rack. Put the wet wood on the rack.

Step 6. Coat the steaks with melted butter and throw them on the fire. 1 minute on each side over a very hot fire. Recoat with butter before flipping with tongs or spatula. Do not pierce the cooking steak with a fork.

Step 6. Cool the fire or raise the rack so temp at the rack is about 400. Cook to 1 level rare of desired taste. The steak will continue to cook as it "rests" Recoat with butter with every flip, flip at least 4 times. If you like your steak well done, stop eating steak. You don't like it. You want chicken or pork; don't make a poor cow die in vain. Have a piece of beef jerky.

Step 7. Let the steaks rest in a small microwave oven or a conventional oven heated to about 100-125 deg. for 5 minutes

Step 8. Seasoning. Gray French sea salt and fresh ground pepper. If you have never had this salt before, use sparingly. And yes, season AFTER cooking.

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