I don't have a grill. Skillet on, what, high heat?
Do you have a broiler in the oven? That's really better than a skillet. But if skillet, yes high heat. Sear on each side for a couple of minutes (until it browns) and then turn down to medium heat until done to desired level. Add a little liquid at the point you turn it down.
How do you know when it's as done as desired?
Is it a thin or thick steak? Thin steaks will probably be medium after 2 minutes each side on high heat. Medium thickness steaks will probably be medium-rare in that time. Thick steaks will be rare at that point. To find out how well it's done, I usually cook it for the minimum time I think it will take to get to the desired doneness and then cut the thickest one open to see how done it is. You don't want to do this very early as you'll lose juices (but you can add wine and simmer for a minute longer to gain some juiciness and you can also remove the steaks, add liquid to the pan, scrape the browned bits from the pan into the mixture, boil for about a minute to reduce it, and turn it off to thicken a little. If it's still too thin, add a *little* cornstarch dissolved in cold water). But if you make bearnaise sauce, you won't care about what I've just written. :)
I'm afraid of ruining it because 1) steak is just about the only food I ever HAVE ruined,
Well, it's easy to cook, but also easy to ruin...
and 2) it cost eleven bucks and I have no job. :-)
I hear ya, sistah! But on the bright side...you have no job! :)
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Do you have a broiler in the oven? That's really better than a skillet. But if skillet, yes high heat. Sear on each side for a couple of minutes (until it browns) and then turn down to medium heat until done to desired level. Add a little liquid at the point you turn it down.
How do you know when it's as done as desired?
Is it a thin or thick steak? Thin steaks will probably be medium after 2 minutes each side on high heat. Medium thickness steaks will probably be medium-rare in that time. Thick steaks will be rare at that point. To find out how well it's done, I usually cook it for the minimum time I think it will take to get to the desired doneness and then cut the thickest one open to see how done it is. You don't want to do this very early as you'll lose juices (but you can add wine and simmer for a minute longer to gain some juiciness and you can also remove the steaks, add liquid to the pan, scrape the browned bits from the pan into the mixture, boil for about a minute to reduce it, and turn it off to thicken a little. If it's still too thin, add a *little* cornstarch dissolved in cold water). But if you make bearnaise sauce, you won't care about what I've just written. :)
I'm afraid of ruining it because 1) steak is just about the only food I ever HAVE ruined,
Well, it's easy to cook, but also easy to ruin...
and 2) it cost eleven bucks and I have no job. :-)
I hear ya, sistah! But on the bright side...you have no job! :)