I need a steak recipe please ...?!
Oven or stove top is fine!. 10 easy points people!.Www@FoodAQ@Com
Answers:
OVEN COOKED SMOTHERED STEAK
2 lbs!. round steak
1 c!. flour
1 onion, sliced
1 c!. cooking oil
1 can cream of mushroom soup
Seasoning salt, salt, and pepper to taste
Cut steak into serving pieces!. Coat with flour, seasoning salt, and black pepper!. Brown on both sides!. Place in baking dish, pouring mushroom soup on top, then top with sliced onions!. Drain excess oil from skillet in which steak was browned!. Make roux with flour and seasoning salt; brown!. Add water; do not boil!. Pour over steak and cover with foil!. Cook in 400 degree oven for 1 hour!.
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STOVE TOP STEAK
2 lbs!. beef chuck steak (1 inch thick)
2 tbsp!. vegetable oil
1 med!. onion, sliced
1 tbsp!.instant beef, flavored bouillon
1 tsp!. seasoned pepper
1 clove garlic, (minced)
1 can beer (12 oz!.)
1 can whole tomatoes with juice (16 oz!.)
2 med!. potatoes, pared and quartered
2 tbsp!. flour
1 c!. water
In large skillet brown both sides of steak in hot oil!. Arrange onion atop steak!. Sprinkle with bouillon, pepper and garlic!. Pour beer and tomatoes over meat!. Bring to a boil; reduce heat, cover and simmer 1 hour and 20 minutes!. Add potatoes last 30 minutes of cooking time!. Remove meat and vegetables to a warm serving platter!. Blend flour into pan juices over low heat, add water cook over high heat until thickened!. Slice the steak and serve with vegetables and gravy!.Www@FoodAQ@Com
2 lbs!. round steak
1 c!. flour
1 onion, sliced
1 c!. cooking oil
1 can cream of mushroom soup
Seasoning salt, salt, and pepper to taste
Cut steak into serving pieces!. Coat with flour, seasoning salt, and black pepper!. Brown on both sides!. Place in baking dish, pouring mushroom soup on top, then top with sliced onions!. Drain excess oil from skillet in which steak was browned!. Make roux with flour and seasoning salt; brown!. Add water; do not boil!. Pour over steak and cover with foil!. Cook in 400 degree oven for 1 hour!.
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STOVE TOP STEAK
2 lbs!. beef chuck steak (1 inch thick)
2 tbsp!. vegetable oil
1 med!. onion, sliced
1 tbsp!.instant beef, flavored bouillon
1 tsp!. seasoned pepper
1 clove garlic, (minced)
1 can beer (12 oz!.)
1 can whole tomatoes with juice (16 oz!.)
2 med!. potatoes, pared and quartered
2 tbsp!. flour
1 c!. water
In large skillet brown both sides of steak in hot oil!. Arrange onion atop steak!. Sprinkle with bouillon, pepper and garlic!. Pour beer and tomatoes over meat!. Bring to a boil; reduce heat, cover and simmer 1 hour and 20 minutes!. Add potatoes last 30 minutes of cooking time!. Remove meat and vegetables to a warm serving platter!. Blend flour into pan juices over low heat, add water cook over high heat until thickened!. Slice the steak and serve with vegetables and gravy!.Www@FoodAQ@Com
If it's a nice cut of meat, then you want to cook it fast with dry heat!. Nice includes Rib-eye, New York strip (aka strip loin, shells steak, or sirloin strip), Fillet mignon, Porterhouse, and T-bone (the last two are the same and only differ in size)!.
Easy and great recipe for a nice steak, consisting of 3 ingredients, plus salt/pepper, olive oil, and butter:
Take the steak out of the refrigerator at least 15 minutes before cooking it!.
Preheat your pan to medium-high heat!. Meanwhile, season the steak with salt and pepper!. Once the pan has heated, pour a tablespoon of olive oil into it!. Add the steak, and cook for about 4 minutes!. Add a sprig of fresh rosemary and 2 cloves of crushed garlic!. Turn the steak over, add a tablespoon of butter, and continue cooking for another 4 minutes!. Using a spoon, baste the steak with the melted butter and olive oil in the pan!. If the garlic and/or rosemary starts to burn, you can place it on top of the steak until the meat is done!. Rest the steak for at least 5 minutes before slicing and serving!.
Notes : This recipe is for a medium rare steak of average thickness!. Adjust the cooking time accordingly!. Be sure to not crowd the pan!. If you are cooking two steaks, make sure there's room between the steaks in the pan!. If you want to skip the rosemary and/or garlic, that's fine -- it'll still taste great!. But rosemary and garlic do add aromatic qualities to the meat, which really brings it up to another level!.Www@FoodAQ@Com
Easy and great recipe for a nice steak, consisting of 3 ingredients, plus salt/pepper, olive oil, and butter:
Take the steak out of the refrigerator at least 15 minutes before cooking it!.
Preheat your pan to medium-high heat!. Meanwhile, season the steak with salt and pepper!. Once the pan has heated, pour a tablespoon of olive oil into it!. Add the steak, and cook for about 4 minutes!. Add a sprig of fresh rosemary and 2 cloves of crushed garlic!. Turn the steak over, add a tablespoon of butter, and continue cooking for another 4 minutes!. Using a spoon, baste the steak with the melted butter and olive oil in the pan!. If the garlic and/or rosemary starts to burn, you can place it on top of the steak until the meat is done!. Rest the steak for at least 5 minutes before slicing and serving!.
Notes : This recipe is for a medium rare steak of average thickness!. Adjust the cooking time accordingly!. Be sure to not crowd the pan!. If you are cooking two steaks, make sure there's room between the steaks in the pan!. If you want to skip the rosemary and/or garlic, that's fine -- it'll still taste great!. But rosemary and garlic do add aromatic qualities to the meat, which really brings it up to another level!.Www@FoodAQ@Com
Sure To Please Chicken Fried Steak Recipe
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Prep:10m Cook:15m Servings:4
Ingredients
4 beef cutletts - tenderized
about 30 unsalted crackers
1/4 cup flour
1 tsp garlic powder
1 tsp onion powder
1 tablespoon season all or similar spice mix
black pepper, your preference, we like ALOT
cooking oil to fry cutletts
two small eggs, beaten or 1/4 cup of egg beaters
1/4 cup milk
Directions
Crush crackers into small pieces
mix together crackers, flour, garlic powder, onion powder, season all, and black pepper
mix together in a seperate bowl milk and eggs
dip cutletts 1 at at in milk and egg mix
coat each cutlett throughly in cracker/flour mix
set aside battered cutletts until oil is heated (medium heat)
fry cutlett turning to brown both sides!. Be sure to check internal temp to be sure cutlett is competely cooked!.
Serve with cream gravy!.
Servings: Makes 4 servings!.
pan-seared filet mignon with cabernet sauce
Ingredients4 tablespoons (1/2 stick) chilled butter
4 filet mignon steaks (each about 4 ounces)
1/3 cup chopped shallots
2/3 cup Cabernet Sauvignon
1 generous tablespoon drained capers
1 tablespoon Dijon mustard
1/3 cup chopped fresh parsley
PreparationMelt 1 tablespoon butter in heavy large skillet over medium-high heat!. Sprinkle both sides of steaks with salt and generous amount of ground black pepper!. Add to skillet and cook to desired doneness, about 4 minutes per side for medium!. Transfer steaks to 4 plates!. Tent with foil!.
Melt 1 tablespoon butter in same skillet over medium-high heat!. Add shallots; sauté 1 minute!. Add wine, capers, and mustard; simmer until slightly thickened, about 2 minutes!. Stir in parsley!. Reduce heat to medium-low!. Whisk in remaining 2 tablespoons butter!. Season sauce with salt and pepper!. Spoon over steaksWww@FoodAQ@Com
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Prep:10m Cook:15m Servings:4
Ingredients
4 beef cutletts - tenderized
about 30 unsalted crackers
1/4 cup flour
1 tsp garlic powder
1 tsp onion powder
1 tablespoon season all or similar spice mix
black pepper, your preference, we like ALOT
cooking oil to fry cutletts
two small eggs, beaten or 1/4 cup of egg beaters
1/4 cup milk
Directions
Crush crackers into small pieces
mix together crackers, flour, garlic powder, onion powder, season all, and black pepper
mix together in a seperate bowl milk and eggs
dip cutletts 1 at at in milk and egg mix
coat each cutlett throughly in cracker/flour mix
set aside battered cutletts until oil is heated (medium heat)
fry cutlett turning to brown both sides!. Be sure to check internal temp to be sure cutlett is competely cooked!.
Serve with cream gravy!.
Servings: Makes 4 servings!.
pan-seared filet mignon with cabernet sauce
Ingredients4 tablespoons (1/2 stick) chilled butter
4 filet mignon steaks (each about 4 ounces)
1/3 cup chopped shallots
2/3 cup Cabernet Sauvignon
1 generous tablespoon drained capers
1 tablespoon Dijon mustard
1/3 cup chopped fresh parsley
PreparationMelt 1 tablespoon butter in heavy large skillet over medium-high heat!. Sprinkle both sides of steaks with salt and generous amount of ground black pepper!. Add to skillet and cook to desired doneness, about 4 minutes per side for medium!. Transfer steaks to 4 plates!. Tent with foil!.
Melt 1 tablespoon butter in same skillet over medium-high heat!. Add shallots; sauté 1 minute!. Add wine, capers, and mustard; simmer until slightly thickened, about 2 minutes!. Stir in parsley!. Reduce heat to medium-low!. Whisk in remaining 2 tablespoons butter!. Season sauce with salt and pepper!. Spoon over steaksWww@FoodAQ@Com
This is a hit always!
Steak au Poivre
A classic restaurant dish, steak au poivre is French for steak with peppercorns!. It is served with a flamed cognac pan sauce!. If you must, bourbon or red wine may be substituted for the cognac!.
INGREDIENTS:
1 thick-cut well-marbled strip steak, about 1 pound total weight, and 1-1/2 inches thick
2 tablespoons whole peppercorns
Salt
1 teaspoon vegetable oil
1 tablespoon butter
Pan sauce:
2 tablespoons minced shallots
2 tablespoons cognac or brandy (or bourbon or red wine)
1 tablespoon unsalted butter, at room temperature
Garnish:
Chopped parsley (not necessary)
PREPARATION:
Trim the steak of all the surrounding fat and cartilage!. Cut the meat into 2 pieces and crush the peppercorns using the bottom of a heavy skillet!.
Sprinkle salt to taste on the top and bottom of the steaks; then press each side into the cracked peppercorns, encrusting the steaks lightly or heavily, as you prefer!.
Heat the oil and the butter in a heavy saute or frying pan over high heat!.
When the pan is quite hot, lay the peppered steaks in!. Fry for about 1-1/2 to 2 minutes, until the undersides are well seared!. Turn the meat and cook the second side for about a minute!. Press with a finger to test for the slight springiness that indicates rare!. Cook to desired doneness and remove to a warm platter!.
Making the pan sauce:
Add the shallots to the pan and saute briefly, stirring with a spoon to scrape up the drippings!. Lean away from the stove (averting your face) and pour the cognac into the pan; tilt the edge of the pan slightly, over the burner flame, to ignite the alcohol!. The cognac will flame for a few seconds as the alcohol burns off!. Cook for a few moments more and then add the stock!. Bring the liquid back to the boil, and cook about 1 minute to thicken the sauce, stirring occasionally!. Taste and adjust seasoning!. Finally, add the soft butter, swirling the pan until it melts and incorporates with the juices!.
When blended, pour the sauce over the steaks!. Sprinkle liberally with chopped parsley and garnish each plate with sprigs of parsley!.Www@FoodAQ@Com
Steak au Poivre
A classic restaurant dish, steak au poivre is French for steak with peppercorns!. It is served with a flamed cognac pan sauce!. If you must, bourbon or red wine may be substituted for the cognac!.
INGREDIENTS:
1 thick-cut well-marbled strip steak, about 1 pound total weight, and 1-1/2 inches thick
2 tablespoons whole peppercorns
Salt
1 teaspoon vegetable oil
1 tablespoon butter
Pan sauce:
2 tablespoons minced shallots
2 tablespoons cognac or brandy (or bourbon or red wine)
1 tablespoon unsalted butter, at room temperature
Garnish:
Chopped parsley (not necessary)
PREPARATION:
Trim the steak of all the surrounding fat and cartilage!. Cut the meat into 2 pieces and crush the peppercorns using the bottom of a heavy skillet!.
Sprinkle salt to taste on the top and bottom of the steaks; then press each side into the cracked peppercorns, encrusting the steaks lightly or heavily, as you prefer!.
Heat the oil and the butter in a heavy saute or frying pan over high heat!.
When the pan is quite hot, lay the peppered steaks in!. Fry for about 1-1/2 to 2 minutes, until the undersides are well seared!. Turn the meat and cook the second side for about a minute!. Press with a finger to test for the slight springiness that indicates rare!. Cook to desired doneness and remove to a warm platter!.
Making the pan sauce:
Add the shallots to the pan and saute briefly, stirring with a spoon to scrape up the drippings!. Lean away from the stove (averting your face) and pour the cognac into the pan; tilt the edge of the pan slightly, over the burner flame, to ignite the alcohol!. The cognac will flame for a few seconds as the alcohol burns off!. Cook for a few moments more and then add the stock!. Bring the liquid back to the boil, and cook about 1 minute to thicken the sauce, stirring occasionally!. Taste and adjust seasoning!. Finally, add the soft butter, swirling the pan until it melts and incorporates with the juices!.
When blended, pour the sauce over the steaks!. Sprinkle liberally with chopped parsley and garnish each plate with sprigs of parsley!.Www@FoodAQ@Com
i like to just put some seasoned salt on mine and fry it or grill it!. i got one of those stove top grill pans and i love it, the best thing i ever got for the kitchen!.
here's a good recipie for a steak marinade:
Grill Asian Steak
1/3 cup orange juice
3 tbsp soy sauce
1 tbsp lemon juice
1 tbsp brown sugar
1 tbsp ketchup
1 tsp worcestershire sauce
2 cloves minced garlic
1/4 tsp dried dill
mix all the ingredients together!. marinade steak for 6 hours!. (the origional recipie calls for a flank steak, but i've tried it with others and it works great too) grill steak 8-10 minutes on each side, or until it is done to your liking!.
save the marinade and while you are cooking the steak, heat it in a sauce pan to reduce it!. it is great as a dipping sauce with the steak!.Www@FoodAQ@Com
here's a good recipie for a steak marinade:
Grill Asian Steak
1/3 cup orange juice
3 tbsp soy sauce
1 tbsp lemon juice
1 tbsp brown sugar
1 tbsp ketchup
1 tsp worcestershire sauce
2 cloves minced garlic
1/4 tsp dried dill
mix all the ingredients together!. marinade steak for 6 hours!. (the origional recipie calls for a flank steak, but i've tried it with others and it works great too) grill steak 8-10 minutes on each side, or until it is done to your liking!.
save the marinade and while you are cooking the steak, heat it in a sauce pan to reduce it!. it is great as a dipping sauce with the steak!.Www@FoodAQ@Com
I like peppercorn and garlic on my steak!. Buy a pepper grinder from the store and grind it chunky onto the meat; both sides!. Then get some sort of garlic flavor like roasted garlic or garlic salt!. Most garlic flavorings already come with salt but you can add more if you like!.
I don't let it sit!. I just put it right on the pan once the pan is heated enough!.
My favorite seasoning is Roasted Garlic from Grill Makers (or a name similar to that) from Sprouts or an organic grocery store!.
Just use a pan that is non stick!. Heat the pan on High untill really hot!. About a few minutes!.
Turn the heat to Medium and wait 30 secs because if you don't, the oil and garlic will burn!.
Lightly spray some can oil on the outer side of the pan!. Then put some minced garlic in the middle and sautee untill the smell is stong!. Don't forget to stir the garlic before it burns!. Once it gets to burnt, it taste bitter!.
Cook on each side untill desire tenderness!. I like medium rare!. I say about 2 mins to 4 mins on each side depending on the thickness!.
If you want some toppings, sautee the mushroons or onions before putting on the steak in a seperate pan!. When the steak is done, Toss with the toppings if you like!. Prepare the toppings like the steak!. You can also pour a little of A1 sauce on to the steak or toppings while on the stove!.
Serve on the plate with some fresh pepper grinds!. :)Www@FoodAQ@Com
I don't let it sit!. I just put it right on the pan once the pan is heated enough!.
My favorite seasoning is Roasted Garlic from Grill Makers (or a name similar to that) from Sprouts or an organic grocery store!.
Just use a pan that is non stick!. Heat the pan on High untill really hot!. About a few minutes!.
Turn the heat to Medium and wait 30 secs because if you don't, the oil and garlic will burn!.
Lightly spray some can oil on the outer side of the pan!. Then put some minced garlic in the middle and sautee untill the smell is stong!. Don't forget to stir the garlic before it burns!. Once it gets to burnt, it taste bitter!.
Cook on each side untill desire tenderness!. I like medium rare!. I say about 2 mins to 4 mins on each side depending on the thickness!.
If you want some toppings, sautee the mushroons or onions before putting on the steak in a seperate pan!. When the steak is done, Toss with the toppings if you like!. Prepare the toppings like the steak!. You can also pour a little of A1 sauce on to the steak or toppings while on the stove!.
Serve on the plate with some fresh pepper grinds!. :)Www@FoodAQ@Com
Steak Recipes - Recipes for every cut and kind of steak
Tons of great steak recipes for the grill!. There is more to grilling a steak than simply throwing it on the grill!. Use these recipes to make something truly great!.
http://bbq!.about!.com/od/steakrecipes/Ste!.!.!.Www@FoodAQ@Com
Tons of great steak recipes for the grill!. There is more to grilling a steak than simply throwing it on the grill!. Use these recipes to make something truly great!.
http://bbq!.about!.com/od/steakrecipes/Ste!.!.!.Www@FoodAQ@Com
sweet and smoky!. put the steak on the grill for 1 hour !. each 10 minutes pour in the grill 1/2 cup of water!. after an hour glaze sweet baby rays over and cook for 10 minutes with cover down!.take it off and try it! you'll love it :)Www@FoodAQ@Com
I use Emeril's Steak Marinade and McCormicks Steak Seasoning!. =] YUM!.Www@FoodAQ@Com
Buy a steak and put it on the grill!. but never forget to turn on the fire! its fool proofWww@FoodAQ@Com
Just salt and pepper it, then fry it up in a skillet on the stove!.Www@FoodAQ@Com