How do you make a great tasting steak ?!
Answers: Do you use Marinades or a special seasonings or a good BBO sauce ?
O my my girl, so you know that my hubby is a cook right? So this should be good for you! You season the steak with nothing but salt and pepper, cuz you want to feel the taste of the meat but it is got to be seasoned for some extra vavavoom. Buy some of those little sweet bell pepers and grill it with the steak. Then cut some garlic and onion and fry it in a skilet till golden brown, but you only fry it when the stake is almost done! Eat that with steamed rice, like put 2 cups of rice, 1 tbsp butter and the amount of salt you want. Add 2 cup water, let it boil on high, then turn it down to low when it boils and let it cook! Tell me how you like it or your hubby! The pepper, fried garlic and onion and the rice will be great! You serve the bell pepper on the side of the plate with the steak and add the rice to the side but not touching the steak and little bell peppers! That with the onion and garlic fried golden brown, yum, I am getting hungry! Also when frying the onion and garlic don't fry it too much. When cutting the onion chew some gum so your eyes won't burn and the garlic and onion is optional cause garlic and onion on your diet help prevent cancer and the garlic is good to prevent colds, so! Anyway, print this out and let me know! Also before your hubby gives you one of those kisses that sweep you off your feet as he likes too! LOL, make sure he brushes his teeth cuz his breath could really take your breath away after eating all this, I should know! I always brush my teeth after eating this!Personal experience! ;)
Enjoy your meal
let me know, let me know, let me know? ;)
Garlic and pepper. Grill to medium rare.
Lightly salt the steak or use seasoning salt and cook it no more than five minutes on each side.
This way the salt helps to bring out the natural flavors of the beef, which after all is why you eat meat to begin with.
Personally I start with a good cut of meat and it doesnt need all those goopy sauces.
I usually choose a Delmonico Cut and then when I get home I sprinkle them with a little no flavored meat tenderizer then follow with garlic powder, onion powder and a little season all.
Then just grill and it always comes out delicious!
marinade or season it in something that tastes good to you, and don't EVER cook steak well done...it completely ruins the meat...medium rare is the best way to go
sprinkle with Montreal steak seasoning and grill.......delicious
Take a quality meat cut, salt and grill to desired temperature... for 1-2 inch thickness: 4 mintues each side over high heat for medium-rare.
If you do not have access to a grill or it's too cold/wet to cook outside, here is a great indoors method that works well with any boneless cut: http://www.foodnetwork.com/food/recipes/...
First of start with good quality meat then get a great cut like my favorite Delmonico then set out on plate rub some Olive oil on both sides then sprinkle a little tenderizer or salt if you prefer then a generous sprinkling on both sides with garlic powder onion powder and black pepper crank up your grill to high get it med to high hot after the stake has had time to breath about 45 min. turn the heat down to med. throw that bad boy on there 5 min on one side flip 6 min. on the other for 1 inch thick med. rare pull off let stand 5 min. top with A-1 and BAM ! YOUR IN BUSINESS
I do use marinades, but a really great steak doesn't need BBQ sauce EVER! LOL Can't go wrong with Alton Brown! Remember, never put really cold meat ( fresh from the fridge ) straight onto a hot pan or grill. Bring it to almost room temperature first
Pan Seared Steak (From Alton Brown)
2 servings
1 rib eye steak, 1 1/2-inch thick or 2 New York strip steaks, 1 1/2-inch thick
vegetable oil, to coat
kosher salt & fresh ground pepper
Remove steak(s) from fridge and start bringing them to room temperature.
After 30 to 45 minutes, place a 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees F.
When oven reaches temperature, remove the pan and place it on a burner over high heat.
Coat steak(s) lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
Immediately place steak(s) in the middle of the hot, dry pan. Cook 30 to 60 seconds without moving. Turn the steak(s) with tongs and cook another 30 to 60 seconds, then put the pan straight into the oven for 3 to 5 minutes. Flip steak(s) and cook for another 3 to 5 minutes. (The time in the oven depends on how rare you like your steaks. The time given is for medium, but depends on number of steaks, etc. as well.)
Remove the steak(s) from the pan, cover loosely with foil, and rest for 2 minutes.
Serve whole or slice thin and fan onto plate.
I can't!! I leave the meat cooking to my bf (he's a chef) whenever it's left to me it gets cremated lol
xx
Favorite:
Good steak to start with Ribeye, NY,once in a while Top Sirloin...pierce all over with a fork to break the membranes and make it more tender. Sprinkle with Lawry's, or Granulated Garlic, sprinkle with any open Red Wine in the fridge. Let set to marinate for 30 minutes, turn over and re -sprinkle with the seasonings, Red Wine...let set 30 min. You can BBQ, or broil, or even pan fry until it is the desired doneness for you....I never time it, I just make a slice in the meat and take a peek....usually the hubby cooks on the barbie...I get the rest of dinner ready. One special thing I do, is usually for special occasions, company is, I fry sliced onions, and when they are browned up a bit, I add sliced mushrooms, and fry them until brown edged. I use butter and olive oil, and a good sprinkle of granulated garlic. I have used fresh but it burns to fast, so in the end of the cooking I just sprinkle on the garlic. This mixture goes over the top of the BBQ'd steak........Oh My GOSH....it is Heaven....especially over a good Spencer/Ribeye steak.....that is truly the best.By the way....Ribeye also known as Spencer is basically Prime Rib, Delmonico, in different parts of the USA can be the end cut of the N.Y. Strip...but is better known as the small end of the Top Sirloin.
Filet Mignon is the tenderest of all, and would not need to be forked before to make it more tender.
My fork technique will tenderize the meat without tenderizers. However, if short of money, you can use a Chuck Steak, and fork it all over really good, then mix up a package of marinade and follow the instructions...Usually in 30 minutes you will have a steak as tender as a filet at 1/4th the cost, and certainly very delicious if BBQ'd. This is great for family's wanting steak and short of funds.. That is what I grew up on for steak....we were poor.
marinate with your fav marinate and season over night so when you get ready to cook it the next day your steak will be nice and tender!
girl you are asking the wrong person. i can cook basics and those come out pretty good. but, good steak? i go to restaurants for that. sorry could never stay home long enough to learn to cook. wasn't my coop oo teeee as the English say lol
Usually I make my own marinade.
Worchestire sauce, garlic, pepper, Jack Daniels, and honey.
BBq sauce I make my own homemade stuff I dont like store boughten kind but BBQ for me goes more with ribs not steak.