- Grilling is a time-tested and reliable way of cooking a great steak, but it can be a recipe for disaster if done badly. Any type of steak can be grilled, but it doesn't hurt to do some prep work to make sure the meat is uniform, both in its thickness and its dimensions. If the meat is very thick, you can butterfly it open for more even cooking. Oil the meat very lightly, and season it with salt and pepper. If you put too much oil on, you could get flare-ups, and that's dangerous. Get your grill hot, either with charcoal or by turning on the gas, and lay your meat on the rack. Ideally, you should use a cast-iron rack instead of the thinner racks that come with most grills, but it's not absolutely necessary. Depending on the thickness of your meat, it may take between four and six minutes a side. If you rotate the meat 90 degrees halfway through cooking on one side, you will get nice, even grill marks. When the steaks are done, remove them from the grill and let them rest for five minutes before serving. This resting of the meat is an important step----it allows the meat's juices, which are pushed to the center during cooking, to be reabsorbed at the edges, giving the steak a more succulent taste.
- Searing is done in a pan, and the best type of pan to use is a cast-iron skillet. However, aluminum or stainless steel can be used in a pinch. You need a steak that is about half an inch thick all the way across, so skirt steak is a good cut of meat for this type of cooking. Begin by putting a very thin film of oil on the meat; use a brush or even a spray bottle for this. Season the steak with salt and pepper, using half as much pepper as you use salt. Rub it in with your fingers, and immediately wash your hands while the meat sits for about five minutes. During this time, you can also place your pan on the stove over high heat. Place the steak carefully in the pan to avoid splatters, and walk away for three minutes. Then, turn it over and walk away again. This six-minute method will turn out a medium-rare steak, though if you like it more well done, you can leave it for four or five minutes per side instead. Remove the steak from the pan and let it rest on a rack for about five minutes before serving.
- Almost every oven sold comes with a built-in broiler and broiler pan. This function is rarely used, which is a shame since it is a great way to cook steak, especially if you don't have an outdoor grill. When you broil, the heat comes from the top of the oven instead of underneath. You can use any type of steak on the broiler, but flank steak is a safe bet. To begin, place your steak in a plastic bag along with a marinade. You can buy ready-made marinades at the grocery store, or make one yourself using a variety of recipes. Seal the bag and place it in the refrigerator for anywhere between 12 and 24 hours. When you are ready to cook, preheat your broiler on its highest heat setting. Make sure the broiler pan is about two inches from the top of the oven. Pat your steak dry and let it come to room temperature before you place it in the broiler pan. For a medium broil, give it about four minutes on each side. Rest your meat for a few minutes, then serve.
