If you going for tenderness, Filet Mignon is your best choice(expensive) If, for taste, T-bone, Rib Eye(on a bone), Sirloin are all great choices(all are expensive also) Much less expensive and still very tasty and suitable for quick cooking would be shell steak(my favorite, when I spend too much and feel weird about paying $20 per lb of meat)
Anyway, take the steak( any of the mentioned above will do) if you have grill, use it, if don't, you will need frying pan, prefferably stainless steel, or coper, or cast iron. You can use thin non stick teflon pan, but it's gonna be pain in a butt to cook meat properly with it, you will have to really play with the temperature of your stove top.
Let's say, you have thick bottomed saute pan. Heat up 1 Tbsp of veg oil until smoking, season your steak with pepper and, if you like it other spices(I like Adobo and touch of paprika), no salt. Put steak inside the pan, and after 30 sec lower the temperature to medium. I'm assuming that your steak is 1.5 inches thick.
After another 1 min, lower the temp to low and keep cooking for 2.5min more.
Up the temp to high, and flip the steak, season with salt, add a touch more oil. Cook for 4 more min.
Flip again and season another side with salt. Flip again and cook for 30 sec more on low heat.
Take out, and put in warm place.
Let the meat rest for at least 5 min, before serving it.
Eat steak ED, and you will eventually look like Small, hopefully, hehe..
Anyway, take the steak( any of the mentioned above will do) if you have grill, use it, if don't, you will need frying pan, prefferably stainless steel, or coper, or cast iron. You can use thin non stick teflon pan, but it's gonna be pain in a butt to cook meat properly with it, you will have to really play with the temperature of your stove top.
Let's say, you have thick bottomed saute pan. Heat up 1 Tbsp of veg oil until smoking, season your steak with pepper and, if you like it other spices(I like Adobo and touch of paprika), no salt. Put steak inside the pan, and after 30 sec lower the temperature to medium. I'm assuming that your steak is 1.5 inches thick.
After another 1 min, lower the temp to low and keep cooking for 2.5min more.
Up the temp to high, and flip the steak, season with salt, add a touch more oil. Cook for 4 more min.
Flip again and season another side with salt. Flip again and cook for 30 sec more on low heat.
Take out, and put in warm place.
Let the meat rest for at least 5 min, before serving it.
Eat steak ED, and you will eventually look like Small, hopefully, hehe..
--><img src="http://musclechemistry.mantisforums.com/IB3/iB_html/non-cgi/emoticons/biggrin.gif" border="0" valign="absmiddle" alt='
--><img src="http://musclechemistry.mantisforums.com/IB3/iB_html/non-cgi/emoticons/wink.gif" border="0" valign="absmiddle" alt='
