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This beef stew recipe is perfect for a cold winter night. Learn how to make this hearty dish with simple ingredients and easy steps.

Many of the recipes that were highly fashionable years ago are now making a comeback. Years ago stewing beef was not expensive to buy and beef stew was regularly served as a budget meal. Today diced stewing beef is not a cheap option but it certainly makes a delicious warming winter meal.

Shin of beef makes a tasty casserole or stew but beef shin or stewing steak should be cooked for hours to get the full favor from the meat. It is far easier to prepare all of the ingredients for the dish before starting to cook it. A hearty stew deserves the best ingredients and a traditional beef stew would contain diced beef, carrots, onions, swede and parsnip. Naturally every cook would make a stew that contains vegetables that their family enjoy to eat.

Ingredients for a Warming Beef stew:

One pound of diced stewing steak or diced shin of beef
One large onion – peeled and finely sliced
Four large carrots – peeled and cut into rings
A small portion of swede – diced into very small chunks
One medium sized parsnip – peeled and cored and cut into small chunks
One litre of beef stock – fresh stock or made with stock cubes
A dash of oil
Plain flour
Seasoning to taste

Method:

Spoon two tablespoons of plain flour into a large dish. Lightly season the plain flour. Place the diced beef into the seasoned flour and coat the meat with the plain seasoned flour. Place a dash of oil into a large saucepan and heat the oil very gently. Put the finely sliced onion into the hot pan and add the flour-coated diced beef. Take a spatula and keep turning the diced beef and onion over in the pan until the meat is sealed. Sealing the diced beef in this way helps to retain the flavor of the meat.

Add the sliced carrots and the diced parsnip and swede to the meat and onion. Use the spatula to blend the meat and vegetables together. Cover the meat and vegetables with the beef stock. Bring the stock to the boil and when boiling turn the heat down quickly. Place the lid on the pan and allow the beef stew to simmer very gently.

Diced beef needs to be allowed to cook very gently and very slowly. As the meat cooks it tenderizes and the meat juices infuse the beef stock. The sweet carrots will add further flavor to the meaty stew and the diced swede and parsnips will add yet another dimension. Allow the beefy stew to simmer for an hour before testing the meat.

If the stewing steak is not properly cooked it will be tough so do test the meat a few times whilst it is cooking. This can be done by spooning out a chunk of beef and putting it onto a plate. When the meat is fully cooked the blade of the knife will slide through it with ease. In general diced beef takes between one and a half and two hours to cook until it is tender.

The tasty beef stock will need to be thickened to turn it into rich hearty gravy and this is very simple to do. Place a couple of dessert spoons of plain flour into a cup and add some cold water. The flour and water mixture should then be poured into the warm stock. As the stock is thickened with the plain flour and water mixture it should be stirred continuously.

The pan will be filled with an aromatic meaty beef stew and it can be served with mash potatoes, boiled potatoes or dumplings.

This is the best and easiest way to cook a London broil – Meta Description:so tender and juicy, you’ll never make it any other way again!

There are doubtlessly a great many people reading this and thinking, “What exactly is a London broil?” Perhaps this is something we should therefore look at in the first instance, prior to looking at how we set about cooking one.

In the original and truest sense of the expression, a London broil is a means of cooking meat and not exactly a specific type of meat or dish. Traditionally, it was a cheap piece of steak, usually flank steak, shallow pan fried to rare or medium rare. This was because cooking the meat any more would cause it to be so tough it would be virtually inedible. The steak was then rested for a few minutes and sliced against the grain to sever the fibres which could yet cause it to be tough.

As time has gone by, however, various other types of beef steak have been prepared in this fashion and labelled London broil. It has also become fashionable to marinade the meat beforehand to make it less tough and to either grill or broil it as opposed to frying it. Common substances used for marinating meat in this way are such as red wine, honey, soy sauce and endless blends of herbs and spices.

The way I like to prepare a London broil could perhaps be referred to as a blend between the traditional and the modern. I first of all place the flank steak in a shallow dish, add a tablespoon of orange blossom honey, a pinch of thyme, a pinch of sage, some freshly ground black pepper and enough red wine to cover the steak. Please do not add salt at this stage, as salting any red meat prior to cooking will draw the moisture from it and cause it to become tough. This is the last thing we need when preparing a London broil!

Cover the dish and leave for at least two hours. Remove the steak from the dish and pat dry with a clean tea towel or some paper kitchen towels. I have seen a lot of recipes which at this stage call for the meat to be “scored,” to help make it less tough, but this simply leads to more juices being lost and the opposite effect being achieved. It is better to gently bash the steak for a few minutes on both sides with your knuckles, just to break down a few of the toughest fibers.

Add a little sunflower oil to a frying pan and bring it up to a very high heat before adding the steak. Cook until the steak appears to have cooked one third of the way through then turn it and repeat. At this stage, turn off the heat and push the pan to a cooler part of your cooker or hob. Leave it for five minutes.

Place the steak on a chopping board and with a very sharp knife, cut it in to slices, diagonally through the meat and against the grain. Serves with some mashed potatoes and fresh vegetables of your choice.

Cooking a steak doesn’t have to be difficult – Meta Description:follow these simple tips and you’ll have the perfect sirloin every time!

The sirloin steak is like a woman. She can be beautiful, tender, and caring. Or she can be bitter, tasteless, and.. rubbery? It’s all in how you prepare it.

Caution: Not allowing the meat to reach proper temperature to kill off pathogens can cause illness or death. Proper meat preparation is your responsibility and you should use a meat thermometer to ensure the recommended temperature is reached. Failure to adhere to proper cooking procedures, especially when serving meat rare or medium rare, can be dangerous.

Now that you have been sufficiently warned about the dangers of under-cooking meat, I want to introduce you to one of my favorite cuts of beef. Her name is Sirloin. And she’s both beautiful and delicious.

The sirloin is a cut of beef from the rear back portion of a cow. The sirloin can actually be classified into several cuts of steak: sirloin, tenderloin, top sirloin, and bottom sirloin.

When you buy meat at the grocer named ‘sirloin’ you are typically buying bottom sirloin. While bottom sirloin is still an exceptional meat, top sirloin and tenderloin are the prime sirloin cuts and command higher prices at grocers. They are the stars of the sirloin world and are the cuts you find at the finest steakhouses.

The picture in this article is of a 19oz. top sirloin steak which was pan fried. The cooking principle below is basically the same for any ‘loin steak.

Preparing a Sirloin

You can add whatever seasonings you want to your steak, but sirloin has a naturally delicious flavor — why would you want to ruin her? The basic sirloin rub is one of black peppercorn and sea salt. This is what the pros use.

The first step to preparing your steak is to unwrap your sirloin and gently place it on a cutting board, being careful not to drop it. Now take her in your hands tenderly rub a mixture of peppercorn and sea salt into the steak. Don’t forget to do both sides. There you go. Nice. She likes to be fully coated, so every bite is equally delicious.

Take the sirloin and place it in a zip-loc bag and into the fridge for two to four hours. Sirloin, much like a woman, needs extra time to get ready — but, also much like a woman, is well worth the wait.

Cooking a Perfect Sirloin

To cook a perfect sirloin you’re going to need to get your pan as hot as possible. Hotter. I mean really hot. Almost smoking hot. Okay, that’s good.

The reason we want our pan so hot is to sear the meat and cook it at a high enough temperature to kill off any nasty bacteria, but for a short enough time to keep the meat tender. Cooking a sirloin on low or even medium heat will turn it into a piece of unappetizing rubber.

Once your pan is of sufficient temperature, place the steak in the pan and leave it alone for four to five minutes. Don’t adjust the heat. Don’t turn her. Don’t move her. She might prefer if you don’t even look at her. If you need to, set the oven timer to remind you when 5 minutes is up and then leave the kitchen. Frequent turning ruins more fine steak than anything else.

Once five minutes have passed, flip the steak over and cook the steak for another four to five minutes before removing it from the pan and setting it on a plate.

Whatever you do: do not cut your steak open at any time until you are ready to eat it. In fact, after she is on the plate and before you do anything else, just go ahead and leave the room. Come back in five minutes. The cooking process stressed her out and she needs some time alone to relax.

The second best tip I can provide (after “Don’t flip the steak more than once!”) is to not cut the steak open immediately. The meat needs to relax so the natural juices, which are in the middle of the steak, can spread to the heavily cooked areas of the meat which were nearer to the pan.

After your steak is relaxed, and before it gets cold, server her, enjoy her, and be extremely proud of yourself for doing a sirloin up right.

Get the juicy details on how to cook pork chops perfectly every time – Meta Description:in the oven, on the grill, or however you like them!

There’s nothing like a tasty pork chop! But how to cook it? Well, it’ll all depend on how you prepare it. You can cook it on a barbecue or grill or bake it in the oven. Below are tips for basic pork chop preparation that will make your mouth water!

Ingredients

Pork chops
Seasoning

How to Cook Pork Chops in the Oven

How you cook your pork chop will depend on its size. Your pork chop is average if it is about an inch thick. You can throw it in the oven and have finished pork chops after about 25 minutes. Preheat the oven to about 400 degrees. Because ovens vary, you should always keep an eye on the pork chops. Cut them down the middle to make sure they are white in the middle.

How to Cook Pork Chops on a Barbecue

Similar principles apply to the barbecue only you will cook it for a lesser period of time and flip it onto each side. Approximately ten minutes will suffice. Again, make sure you’ve cut the pork chops down the middle and to make sure the insides are white.

Pork Chops Seasoning

Shake and Bake seasoning is common for those who bake their pork chops in the oven. However, you should have no trouble finding a store brand that will essentially taste the same. You wouldn’t use this seasoning if you’re cooking the pork chops on a barbecue or grill. However, you can try Montreal steak spice or something similar. Indeed, the spices are meant for steak, but they can be multipurpose as well. Also, you can use your imagination! Visit the baking aisle in the grocery store to see what spices sound the most appealing to you!

Side Dishes for Pork Chops

Typically mashed or baked potatoes are served with pork chops. You can also choose from an array of steamed vegetables, including: broccoli, carrots, peas, green beans and asparagus. Apple sauce is also very nice to have as a side. There is no special time to eat pork chops, like a holiday. However, when summer rolls around, people love to break out the barbecue, so pork chops are definitely an option.

The benefit of such a meal is that it will keep for at least a few days if preserved properly. If you work odd hours or through dinner time, you can take pork chops with you. Just prepare several plates worth, take it with you and microwave it. That way you can avoid the more unhealthy indulgences in which some people must partake.

Now that you know the basics, you’re ready to make some unforgettable pork chops!

Forget the directions on your box of pasta and use these tips to cook any kind of pasta perfectly every time.

Making perfect pasta is not rocket science. In fact, many people have a hard time making pasta “perfectly” because they often learn various myths and misconceptions that guide them into doing the wrong things.

For example, many people think that adding oil to the pasta water will separate the pasta better. Little do they know that it actually does the opposite; the pasta will tend to stick together and make it more difficult for you to cook the pasta perfectly.

So, if you want to make perfect pasta, keep reading.

First, you will need to forget the directions on the back of the box. These directions do not necessarily leave you with perfect pasta. Instead, you are supposed to figure out what to do before the pasta is done in “eight minutes or less.”

Allow a big pot of a lot of water to come to a rolling boil. First, using a big pot will make it easier for you to cook the pasta. The cooking time will be lessened, and the cooking process on a whole will be easier. Also, using a lot of water will also make the pasta easier to handle. They will stick together less, leaving you with pasta that is evenly separated and cooked thoroughly. A rolling boil is better than a gentle simmer at the very beginning of the cooking process because you want to literally shock the pasta.

Then, take a nice handful of salt. It doesn’t matter what kind of salt you use; what does matter is that you use a lot of it. Now, you haven’t read any mention of adding any type of oil. That is because the oil is unnecessary to the cooking process.

You only need a lot of salt. You will preferably use at least a quarter cup of salt if you are using a very big pot. The salt does only one thing: it flavors the water, which will in turn make the pasta more flavored. Many people also “learn” that adding salt makes water boil faster. This, however, has been proven to be a false statement. If you are using an electric stovetop, then chances are your water will boil faster than someone’s water that is boiling on a gas range.

Once your water is boiling, you can then add the noodles. One of the most important parts of cooking pasta is to never cover the pot. When you cover the pot, you run the risk of letting the water overflow because of all the pressure and steam that builds up. And, you also run the risk of making pasta that sticks together. By leaving the lid off of the pot, you are better able to control the temperature and keep the water from boiling too much.

Always taste the pasta to see if it is cooked. Do not cook it by looks alone. When the center of the noodle is no longer white, then your pasta is done and ready for use.

Cooking perfect basmati rice is easy with these simple tips. Follow these guidelines and you’ll have fluffy, aromatic rice in no time!

Cooking Basmati Rice on the stove can be a tricky process, but this simple method will help you get a fluffy flavorful rice everytime. The first most important step is to purchase the best rice you can afford.

The Basmati rice that you find in bulk cloth bags at either Sam’s Club, Costco, or other bulk buying clubs is the best quality to make perfect rice. Next assemble your cooking utensils and ingredients.

You will need:

A 2 quart or larger stainless steel pot with a tight fitting lid.
Colander
A tea towel
Large bowl
Water
Strainer
1-Cup measuring cup
Olive oil
Butter
Salt

The first step is to measure out the amount of rice you want to cook into a bowl. Rice doubles and plumps up as it cooks, so one cup of uncooked rice will yield approximately 2 cups of cooked rice. Normally for a family of 5 I use three cups of uncooked rice per meal.

Place your rice in a bowl and place it carefully under the tap. Turn on the water and let the bowl fill to almost the top. Swirl the rice around in the water to rinse it, being careful not to lose any grains down the drain. Pour off the cloudy water through a sieve or strainer, so you don’t lose any rice. Add more water over your rice and repeat this process approximately ten times or until your water is mostly clear. This washes off dirt, silt, and gets rid of a large quantity of starch that would otherwise make your rice a sticky mess.

Once your rice is rinsed, place it in the stainless steel pan and put in enough water so it is one inch over the top of the rice. Turn the heat on medium high and bring it to a rapid boil, stirring constantly with a wooden spoon to keep the rice from sticking or burning. Cook the rice exactly 6 minutes, then pour into a colander to drain.

Turn the heat down extremely low, probably a 2 setting on an electric burner and the flame should barely touch the burner on a gas stove.
Place about one inch of water in the bottom of your pan, then place 2 to 3 tablespoons of Olive Oil in the water.
Carefully spoon rice back into the pan in the center and make a large mound in the middle, careful to not touch the sides of the pan.
Sprinkle the top of your rice with about 1/4 cup of water and drizzle a little olive oil on top.
Cover the pot with a tea towel, and place on the lid to hold it the towel securely on, making sure the edges are well away from the burner.
Let the rice steam for approximately 50 minutes. Check the pot every 15 minutes and add more water if the pot seems to be steaming dry. Near the end of the cooking process you will want the pot to steam almost dry.
After 50 minutes, carefully remove the tea towel and taste the rice for doneness. If it is still a bit chewy, let it steam another 15 to 20 minutes.

When it is done, carefully spoon half the rice into a large bowl. Pour about 1/4 cup of melted butter over the rice and salt lightly. Mix this well, then add the rest of the rice from the pot to the bowl. Add more butter to the top of the rice , salt lightly and drizzle with some olive oil to taste.

Once you remove all the fluffy rice and season it, you will have a lovely surprise at the bottom of your pan.

If your rice cooked correctly, in the bottom of your stainless steel pan you will see a lovely brown crust of baked rice. This is called Tadeek. Salt this lightly and break it up to serve with your rice.

Learn how to make the most delicious deviled egg, perfect for any occasion. This recipe is simple and will satisfy everyone at your table!

Deviled eggs are something that my family has always prepared at Easter time and throughout the summertime for special days like Mother’s Day, Memorial day, Father’s Day, and July 4th. My grandmother would whip these up in about 2 hours or more. I also watched my mom prepare these little delicious egg halves.

Deviled eggs are a great addition to a picnic or a day at the beach. I always observed how my grandmother and mom both did it but never participated in the process. I never measured anything that she cooked and she just automatically knew how much of each ingredient to include. My mom, on the other hand, took another approach and had to measure each thing and go by a specific written down recipe. Both ways are fine, and what I’ve come to realize is the more you cook something, the more sure you are of how everything goes. All it takes is a little practice.

It felt like there were never enough deviled eggs to go around because everyone would eat them up fast. It had to be the enticing creamy texture, the sweet crunch of the pickle relish, and the spicy red paprika topping that made you want to grab it. Usually there were not many leftover deviled eggs at our big family holiday dinners/barbecues. That’s not to say that everyone likes the taste of these eggs. Some people don’t like the taste of traditional style deviled eggs. For that reason I came up with a slightly different recipe that is worth sharing for those with less conventional taste buds.

The first and most important part is boiling the eggs. For this recipe it calls for 6 eggs. You can add more or less eggs and double or lessen ingredients accordingly.

Ingredients needed:

6 eggs
2 tbsp. mayonnaise
2 slices bacon
1-2 tbsp. shredded cheddar cheese
1 teaspoons of yellow mustard (or honey, or spicy brown)
1-2 tbsp. sweet pickle relish
1-2 teaspoons of dried onion flakes (optional)
1 teaspoon paprika spice
Salt and pepper to taste

1. Place 6 raw eggs in pot. Fill with cold water until it reaches over the eggs, but not all the way to the top.
2. Place cover over pot and place stove burner on high.
3. Boil for 10-15 minutes.
4. Drain pot and place eggs in bowl while running cold water over them.
   5.While eggs are cooling, prepare the two bacon strips-fry on the stove, blot excess grease, and crumble into smaller bits.
5. Let eggs sit about 10 minutes. Rinse each egg under cold water for an additional 2 minutes each.
6. Crack shells carefully by gently rolling on countertop, Peel egg shells carefully.
7. Place eggs on a plate. Cut eggs in half lengthwise. Pop out or scoop out cooked egg yolks into a bowl for mixing.
8. Using a fork mix mayo, mustard, bacon bits, cheddar cheese, salt and pepper, pickles, and onion flakes (optional) and mash with fork.
9. Scoop the mixture and place even amounts into empty egg shells. Sprinkle the tops of egg mixtures with paprika.
10. Refrigerate (in a container that will not squish the eggs) for 1 to 2 hours before taking to a family/holiday gathering.

They are sure be a success because of the not so traditional flavors of bacon, cheese, and optional onion that are added.

Cooking rice doesn’t have to be difficult – Meta Description:follow these simple steps, and you’ll have perfect fluffy rice every time!

Rice is a favorite side dish among many people. Rice can also be cooked in a variety of ways. However, a few methods will yield better results than others. The following paragraphs will inform you about some of the different types of rice available and the method in which you can yield delicious fluffy rice.

Brown rice is one of the most nutritious rices out there, but it’s somewhat of a pain to prepare. Usually, it retains its “husk” when cooking, so the resulting texture is not what you would expect. Brown rice also has a distinct flavor, whereas white rice does not. If you want to make a side dish that is more nutritious than usual yet has a bold flavor, then brown rice is for you.

There are many different kinds of white rice, but the usual ones that you will see are categorized into three “sizes”: short, medium, and long grain. Short grain rice usually needs more water to fluff up, but you also run the risk of making the rice too wet. Medium grain rice is generally easier to cook than either short or long grain rice, but can sometimes appear closer to short grain rice.

Therefore, use short grain rice when you really need it (an example would be Arborio rice) but use medium grain rice for daily needs. Lastly, long grain rice is going to yield really fluffy rice without posing the risk of staying too wet. Long grain rice is also good multi-purpose rice; many cultural dishes employ long grain rice when the main course has a gravy or soup base.

When cooking short grain rice, you have to remember that you need more water than usual. Making fluffy rice out of short grain rice is actually quite a task. You will need a little practice until you get it perfect, and even then, you have to take into consideration the environment in which the rice is being made. For long grain rice, you just have to make sure that you have enough water to cook the rice.

Whether you are making long grain or short grain rice, the following technique will produce delicious fluffy rice. First, try to use a rice cooker. Cooking rice over the stovetop is difficult and will require more patience and attention. Once you have your rice cooker, half of the battle is over.

Start off by making three cups of rice. Pour the rice into the rice cooker pot and wash thoroughly. Once the water runs pretty clear, drain all of the water off (as much as possible). Make the rice evenly distributed in the pot.

Stick your index finger into the middle of the rice. Note where the top of the rice meets your index finger. Then, put that same index finger on top of the rice, and add water up to the point that you noted. This technique is actually more accurate than just adding water by following the level guidelines in the rice cooker pot.

When the rice is done, don’t open the rice cooker right away. Allow the residual steam and heat to cook away most of the water and condensation that remains. This will take at least ten or fifteen minutes. Once it’s done, however, you will have fluffy rice.

Looking for a delicious, easy-to-follow pork loin recipe? Look no further! This tutorial will show you how to cook pork loin, so it’s juicy and flavorful.

Sunday is an ideal time to serve Roast Loin of Pork and this recipe will easily serve six hungry people and also without breaking the bank to do so. Pork is also low in calories so is excellent for those on a diet.

Ingredients you’ll need for this recipe are:

800 grams pork loin joint
200 grams of sausage meat
1 cooking apple, peeled cored and grated
2 table spoons of chopped rosemary
3 table spoons of flat leaped parsley
15 grams of butter
1 eating apple, cut into wedges
1 table spoon of plain flour
a few sage leaves
350 ml of pork or chicken stock

The first thing that needs to be done is to preheat an oven to around 220 degrees C or Gas Mark 7. Then take a sharp knife and score the skin of the pork loin making parallel incisions quite deeply. Into these cuts massage in a little salt, this will make a crunchy fine crackling topping to the meat.

Next take the joint and place it skin side down on a cooking rack above a roasting tin. In the roasting tin pour in some water to catch the juices from the joint as it cooks. It’s good to catch the juices as these will add considerable flavor to the gravy.

Now slam the joint into the oven for around 20 minutes at full temperature before lowering the heat to 190 degrees C or Gas Mark 5 for another hour or thereabouts. It is fairly easy to know when the meat is cooked by sticking a knife or skewer in and pulling it back out, check to see if the juices that emerge are clear, if they are then the meat is cooked.

The sausage meat is next on the agenda and will be used to make small delicious stuffing balls. Mix the sausage meat with the grated apple, rosemary and parsley. Roll into balls and cook in the tin with the pork for the last thirty minutes of the cooking time. For another side dish, try some fried apple wedges. Simply take the butter and melt over the eating apple cut into wedges and fry each one for around five minutes.

The gravy is easy too. Drain all but a small amount of the fat from the roasting tin and add the flour and stock, stirring to make a smooth rich and tasty gravy.

To serve the Roast loin of Pork, place the rested meat on a carver and carve thick slices of the meat and serve with the stuffing balls, apple wedges, gravy and a wide assortment of cooked vegetables.

Do you love steak but hate the hassle and price of eating out? Learn how to cook the perfect steak at home with this simple guide!

Steak is often considered a gourmet food item whose preparation is best left to professional cooks, but learning how to cook steak at home is actually not too hard.

When trying to learn how to cook steak at home, one of the first things to know is that there are different cuts of beef that come in different thicknesses, which require different methods of preparation. Following are some of the best ways to cook cuts of beef.

How to Cook Steak: Use the Oven

One cannot expect to successfully prepare very thick cuts, such as thick Porterhouse steaks, to medium or well over an open flame, or on a grill exclusively, as the outsides of the steaks will be charred by the time the inner portions are even warmed. For beef cuts over 1 1/2 inches in thickness, it might be necessary to use the oven, which evenly distributes heat (instead of applying it to the outside, like a simple flame would do) at some point during the cooking process. Whether the steak is to be pan-seared, grilled, broiled, or sauteed, the oven is a fundamental part of ensuring that the inside of the steak cooks.

Grilling Cuts of Beef, One of the Best Ways to Prepare Cuts of Beef

When learning how to cook steak on the grill, consider the following: the steak should be somewhat warm before the grilling process begins. It should be at, or close to room temperature. Steaks less than 1 1/2 inches in width, they may be cooked solely on the grill, but the inside will be medium or rare when the outside has fully cooked for cuts between 1 and 1 1/2 inches. For thicker cuts, the grill should be used for a few minutes and then the cut should be placed in the oven.

To cook steak at home on a grill, press desirable seasonings into the meat, or use a marinade (except for on very tender cuts), and then either spray a non-stick spray on the grill, or apply a little olive oil to the steak to keep it from sticking to the grill. Then, place the steak on the grill at high heat, and allow it to cook for a few minutes on each side with the lid closed, until it looks right, but keep in mind that, depending on thickness, the inside meat is going to be on the rarer side. To avoid an extra rare steak, place it in the oven, set at 375 degrees, for about five or ten more minutes, for steaks ranging from 1 1/2 to 3 inches in thickness.

How to Cook Steak at Home by Pan Searing

Pan searing steak is actually a very simple way to cook thick cuts of beef. Again, the oven will be required for this method of steak preparation. When pan searing steak, preheat the oven to 450 degrees, and heat a skillet or pan over high heat until it has reached temperature. Take the steak, which must be at room temperature, and lightly dab some olive oil or vegetable oil on it. Then, add any seasonings desired, and place the steak in the pan.

Let the steak sear for between thirty seconds and one minute, and then flip with tongs, to sear the other side. Next, place the steak on a cookie sheet (the oil or grease on the steak should be enough to keep it from sticking) and place it in the oven, which has reached 450 degrees. Allow the steak to cook for about three minutes, and then flip it, and wait another three minutes. This will have a 1 1/2 cut done at medium, and thicker cuts will be rarer.

How to Cook Steak at Home by Baking it in the Oven

Oven-baked steak is delicious and tender, and preparing cuts of beef in this fashion is also very elementary. If using a tougher cut, such as flank steak, it may be a good idea to marinate the steak before beginning. First, set the oven to 350 degrees. Once the oven has reached temperature, place the steak on a baking sheet that has been lightly greased with olive oil, and cook each side evenly.

For cuts around 1 1/2 inches in thickness, the steak may be cooked for between five and ten minutes on each side, leaving it somewhere between rare and medium. Thicker cuts may require ten or more minutes on each side. Obviously, the longer the steak bakes in the oven, the more cooked (the more well-done) it will be. Cooking it in the oven is one of the best ways to cook cuts of beef for beginners because it is so easy.

When learning how to cook steak at home, one must know that different cuts must be prepared in different ways, depending on thickness. These are all some of the best ways to prepare cuts of beef, but some methods are better than others for certain cuts. Steak is actually not too difficult to prepare at home, but it is important to make sure that the oven is used for thicker cuts. And, naturally, thicker cuts require more time in the oven to thoroughly cook.