I just found a great recipe for a steak salad. I bought the philly steaks and cooked them in a skillet with oil, garlic , s&p, put them (since they shred) on top of shredded red and green cabbage, chopped lettuce, tomatoes, and top it all off with a blue cheese, butter and mayo dressing(just nuke for a bit in the micro) . It's so awesome. Really awesome.

Ribeye, coated with salt, pepper, garlic powder, and onion powder, then marinated in a low carb italian dressing for at least 30 minutes (overnight is much better), then throw it on a grill (I use a gas grill) which is prewarmed to High heat and sear the meat on both sides and then turn the heat to low and let the steak finish (I like mine well done, yum), then on a plate topped with lots of butter!! I also mix A1 with low carb ketchup and the butter, it's awesome!

I've heard the same thing, and salt does draw moisture out of everything. I'll salt my steaks right before cooking, and spray almond oil on top so it makes a bit of a crisp coating - seems to be alright. You'd not want to salt meat and then leave it, unless you're curing it of course.

The FDA says if you leave food out at room temprature for more than two hours it can cause food poisoning.

Bumped because I love steak.

I like my steak rare, so what I do is turn the pan onto high heat then let the pan sit on the stove hot plate heating up for like 10 minutes or so before I actually put the steak in. Gets the outside cooked very quick.

Texjoy steak seasoning and butter. I take a steak and put thin butter slices all over the top. Sprinkle generous Texjoy on it. Broil in the oven, turning once. Simple, simple and simply delicious.

I marinade. It used to be Oil, soy sauce, Splenda and a little water but now I find out Dr. B doesn't like soy sauce so I marinade in organic vinegar, oil (I am trying coconut oil next time), Splenda and a little water, overnight.

I normally broil in the oven until it gets a carmelly brown color and turn it once.

I buy ribeye.

Hint about marinading... You use something acidic and oil in all cases to tenderize the meat and prepare it for browning, I usually use Splenda as well just to sweeten it up a little.

Cavendar's Greek Seasoning sprinkled on just before cooking. Contains no sugar and seems like a miracle seasoning for steak.

Out of the fridge for about half an hour, take the chill off. Thick cut, prefer rib eye or strip loin. Grass fed for flavour and to give the teeth a workout . Montreal steak spice and flake sea salt, extra fresh ground pepper, some olive oil. A very hot outdoor barbecue (any time of year, even here in Canada). Medium Rare to Rare, crispy on the outside edges, nice grill marks.

Eat!

I LOVE flat iron steaks. Pan fried in butter. Rare or medium rare. But it's the cut of meat that makes it so fantastic... yum! Sirloin is pretty good, too, but I definitely prefer the flat iron. Too bad "upscale" restaurants have recently discovered this cut, so nice prices are going up.

If you have a good steak, then the only secret is, don't over season it, and don't over cook it. Also, as others have said, cooking it on the grill is best, but a good stove top grill pan works well too.

Here's a great steak cooking chart.

http://www.gourmetsouth.com/steakchart.html

Panthea, thank you for that link!

You're welcome! I'm always looking for cooking charts for different cuts of meat.