I am making two 12 ounce steaks tonight for dinner but want to make a good rub for both, or sauce.?!
Answers: I have just about every possible spice and herb in my house, so if you have any superb recipies i would love to hear them! Thanks in Advance.
Two 12oz steaks hummm you make me hungry.Well it could be late for tonight ,but why not next time? Well ,when steaks are so good its almost a sin to do in sauce.Better is the sauce,less you enjoy the meat. Hard to decide. Except one , The Bearnaise sauce. Its quiet difficult to do it, but when its well done its just wonderful.And because this sauce is served on the side,you can enjoy meat and sauce. And your guest will watch you differently .
You need 4 yellow eggs .You will whip them in small frying pan, set in bigger pan fill with water (its named bain Marie)
This bain Marie as to be hot but not boiling. When your eggs become thick,you work in cool place and add without stop to whip 5oz melted butter (do not use the bottom of this melted butter) and you do like for mayonnaise little by little ,untill your sauce look like mayonnaise.
Here now you have one sauce named Hollandaise sauce (with no seasoning)
Here we are for seasoning. Before to do this preparation you chop up small 5 or 6 branch of tarragon and use the leafs only.
Put it in small frying pan (the same for the eggs),add 2oz of white vinaigar(tarragon vinaigar is ok)some crushed pepper plus salt .You boil it and reduce till its almost dry.You have saved it in warm place.
Back to your sauce. When its done you just add this tarragon reduction to it, and you mix it slowly (You can also start your eggs directly in the tarragon but the color will be not so nice.)Put this sause in sauce pan add on top some chervil and tarragon leafs chopped and enjoy it
Sorry to be so long but it was the only way
I'll rub your steaks....sorry, I had to do it.
Keep it simple.
Rub down w/ kosher salt and freshly ground black pepper.
As far as a sauce, either warm up some cooked shrimp or crabmeat in butter, then spoon over cooked steak.
Or, top hot steak w/ crumbled blue cheese. It will be melty and yummy by the time you serve it!
I use rosmary , tyme, salt, pepper, garlic, and a dash of orgeno and butter.
I put the steaks in a flat tray with olive oil finely chopped parsley and finely chopped garlic and let the sit in there covered with plastic wrap for a few hours turning them once. you can add to pepper but i wouldn't add salt until the steak is off the grill. salt draws out the natural juices in the steak
Devil's Steak Sauce SUBMITTED BY: Bernard Montgomerie
"A brilliant steak sauce that really brings out the flavor of any type of grilled steak. It's best with eye fillet or Scotch steaks. Raspberry jam is the wildly inventive twist that really makes this sauce unique."
PREP TIME 10 Min
COOK TIME 15 Min
READY IN 25 Min
SERVINGS & SCALING
Original recipe yield: 1 /2 cup
INGREDIENTS
2 tablespoons raspberry jam
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons tomato sauce
2 tablespoons malt vinegar
5 drops hot pepper sauce
salt and freshly ground black pepper to taste
DIRECTIONS
In a saucepan over high heat, blend raspberry jam, brown sugar, Worcestershire sauce, tomato sauce, malt vinegar, hot pepper sauce, salt, and pepper. Bring to a boil over high heat, reduce heat to low, and simmer 10 minutes, or until thickened.
I use steak season, onion power, and garlic powder, also you can add some Worcestershire sauce.
Poke holes in the steak with a fork then add season so that the season will soak.
GOD BLESS
i like the first person!!! hahaha
i would use blue cheese. hmmmmmmm goood
here is the recipe for a steak and chop blend i sell
4 gram fresh ground black pepper
3 gram dill seed slightly ground
2.5 gram ground coriander
1/2 gram cayenne pepper(optional)
5 gram garlic granules
1/2 gram dill weed
1.5 gram paprika
10 gram natural unprocessed salt
i think if you use teaspoons if you do not have a scale that measures in grams you should still have something nice
mix it up sprinkle a bit on your hand a taste and add more of what you want
Sit steaks out before grilling while sitting and coming to room temp. Cover with A-1 sauce and marinade about 30 min. grill as usual. MMMMM so good!!!
What kind of steaks are they?
The simpler the better.
Cut the steaks in half for easier handling.
Grab a good frying pan
Coat with small amount of olive oil
Turn burner to medium high and place your steaks, two at a time or all four pieces in pan.
When they start to brown sprinkle top with a dry BBQ steak spice. LAWRY'S is good
Turn them over and brown the other side. Ten minutes altogether, no more.
Turn off burner, cover steaks and let stand for 5 minutes.
Serve while still warm with a salad and a side dish.
Simple but good.
I use Butter Buds. Sprinkle liberally on both sides along with fresh ground black pepper and let sit for at least a hour. Really tenderizes the meat and gives a nice flavor. For a topper try sauteing mushrooms and onions in butter and then adding red wine. Cook for a few minutes. Season with salt and pepper. YUM
If you can define the flavour you are going for then go for it.
start with salt and peper, about 3 salt to one pepper, whorestishire sauce, and marinaide