A dear friend of mine (Patty Dee) gave me this Cuisinart Griddler Griddle/Grill combo and I love it!  It works great for all sorts of things, but one of the things I enjoy doing most is using it to cook steaks.

Don't get me wrong, I enjoys me a good charcoal grilled steak, but I find a well prepared stove top steak just as satisfying.

When I first started cooking a good cut of steak indoors I looked for some ways to help insure that I would get the most harmonious outcome to my inside grilling experience.

Here are 5 Tricks I Learned For Cooking The Perfect South Dakota Steak:

1-Pull your steak out of the fridge and let sit at room temp for about 30 minutes to take the chill out of the steak.

2-Use a paper towel to dab off any excess moisture that has wicked onto the surface of the steak.  Excess moisture will in essence 'steam' your steak and keep it from getting that nice seared surface.

3-Rub your steak with a light coating of oil preferable something with a neutral flavor and a high smoke point.

4-Season your steak just moments before you cook or grill it.  If the seasoning is on too long it will draw out too much moisture.

5-Heat your pan to a high heat then sear your steak up to 2 minutes on either side.  Longer for thicker cuts.  (TIP-If you prefer a thicker cut steak done to a medium to well done level, pre heat your oven to +400 degrees. After you have properly seared your cuts place them in the over for up to 10 minutes, depending on your doneness preference, to finish your steak off.)

More From KXRB