Steve Calvin wrote:
> kitamaria wrote:
>
> > ... would like to learn how to cook a
> > really good steak. I just bought some new All-Clad cookware hoping
> > that better cookware would do the trick. The last time I cooked
steak
> > (a long time ago) it came out really really tough.

The key is a combination of timing and degree of doneness. Steaks
remain tender until the last bit of pink is gone. While there is pink
in the center almost all of the heat goes into making the rest not
pink. When there is no pink in the center almost all of the heat goes
into making the steak tougher. This means it is very easy to make
a tender steak that is rare or medium because there is a large
timing window when you can take a steak off the grill. This also
means it is very hard to make a tender steak that is well done
because there is a tiny timing window of only a few seconds while
the steak is both perfectly well done and also still tender. Cooking
a perfect well done steak is past the skill level of 99% of cooks.

> To answer your question though it would help to know what your
> preference is for the level of "doneness". Rare, med-rare, med,
> med-well, or well.

I use the hand method. Hold your hand open and feel the flesh
between the thumb and index finger. That's what rare feels like.
Touch thumb and index finger and feel the same spot. That's
what meduim feels like. Curl your hand into a fist, just the fist
shape not tight and feel the same spot. That's what well done
feels like. Tighten your fist and feel the same spot. That's
what tough feels like because you kept it in the pan about 30
seconds past the threshhold of well done.

> Personally I wouldn't recommend goin' beyond med at the
> most but you're eatin' it.

Personal tastes form a feedback loop when it comes to well
done steaks. Few can pull off a well done steak that's still
tender, so few think it can even *be* done, so few ask for
their steaks well done. It pushes the average preference
towards medium.

There's another way to get it well done safely: Slice it very
thin so it's many thin sheets and stir fry the sheets. This
is how Philly cheese steak sandwiches are cooked as well
as plenty of other recipes. Thinner sliced beef is far less
sensative to becoming tough because it has so many of
its connective fibers cut.

What's *my* opinion of the perfect steak? Hunt for that
one cook in a hundred who is able to pull off a well done
steak (skill). Have your steak cut thinly just in case
(technique). Have it cooked just barely well done, in a cast
iron frying pan (equipment) because cast iron holds heat and
does not change temperature as quickly as a fast response
pan like All Clad. Before putting the steak in rub with
garlic and dust with a little salt and a tiny bit of pepper
(details). Serve with mushrooms that have been sauteed
in that All Clad skillet (trimmings) and some nice pan fried
veggies.