Whats a good steak recipe?!
Whats a good steak recipe?
im looking for something with the taste of a longhorn steak. :)
Answers:
Get a really good cut of meat. (I prefer thick cut filet mignon, NY strip, porterhouse, etc). Look for well-marbled steaks that ideally have been aged whole on the shell, then trimmed down. Any high quality butcher can provide you with aged prime Black Angus or high-quality Choice Strip Steak. Bring meat to room temp. season with salt fresh pepper and McCormick broiled steak seasoning. Cook on the grill until med rare. Enjoy a great steak.
New York Strip Steaks with Black Pepper, Onions, and Garlic
1 cup dry red wine
2 Tbs extra-virgin olive oil, plus additional for brushing
2 garlic cloves, thinly sliced, plus 2 heads garlic
2 bay leaves
1/2 Tbs black peppercorns, crushed
Two 12-ounce boneless New York strip steaks (1 1/2-inches thick)
2 medium onions, peeled and halved from root to stem
Coarse sea salt or kosher salt and freshly ground black pepper
1 In a dish large enough to hold the steaks, combine the wine, 2 tablespoons of the oil, the sliced garlic, the bay leaves and the peppercorns. Lay the steaks in the dish, spooning the marinade over them, cover and refrigerate for at least 4 hours or overnight.
2 Take the steak out of the refrigerator 1 hour before cooking. Light the grill or preheat the broiler.
3 Bring a large pot of salted water to a boil. Cut the top 1/2-inch off the heads of garlic so all the cloves are exposed. Add the garlic and onions to the water and boil the garlic for 15 minutes, using a slotted spoon to remove the onions after 5 minutes. Drain on paper towels, then lightly brush the onions and garlic with olive oil and season with salt and pepper.
4 Take the steaks out of the marinade, season both sides with salt, and lay the steaks on the grill. Cook, turning once, until done to taste, about 4 to 5 minutes per side for rare. Let the meat rest for 10 minutes for the juices to reabsorb before slicing. Meanwhile, place the onions and garlic on the grill and cook, turning once, until they are golden on both sides, about 10 to 15 minutes.
5 Slice the steaks 1/4-inch thick and arrange in the center of a platter. When the garlic is cool enough to handle, squeeze the cloves from their skins. Arrange the garlic and onions around the steak and serve.
Servings: 4
Grilled Delmonico Steaks
1/2 cup olive oil
1/4 cup Worcestershire sauce
6 Tbs soy sauce
1/4 cup minced garlic
1/2 medium onion, chopped
2 Tbs salt
1 Tbs pepper
1 Tbs crushed dried rosemary
3 Tbs steak seasoning
3 Tbs steak sauce (e.g. A-1)
4 (10 ounce) Delmonico (rib-eye) steaks
1 Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning, and steak sauce in the container of a food processor or blender. Process until well blended.
2 Prick steaks on both sides with a fork, and place in a shallow container with a lid. Pour marinade over steaks, cover, and refrigerate at least 3 hours, or overnight.
3 Preheat an outdoor grill for medium heat, or light charcoal, and wait until coals are completely white. Soaked wood chips may be added to the coals when ready for a smoky flavor, if you like.
4 Remove steaks from marinade, and discard the marinade. Lightly oil the grilling surface, and place steaks on the grill. Cover, and grill steaks for about 10 minutes on each side, or to your desired degree of doneness.
Servings: 4
Adobo Sirloin
1 lime, juiced
1 Tbs minced garlic
1 tsp dried oregano
1 tsp ground cumin
2 Tbs finely chopped
canned chipotle peppers in adobo sauce
adobo sauce from canned
chipotle peppers to taste
4 (8 ounce) beef sirloin steaks
salt and pepper to taste
1 In a small bowl, mix the lime juice, garlic, oregano, and cumin. Stir in chipotle peppers, and season to taste with adobo sauce.
2 Pierce the meat on both sides with a sharp knife, sprinkle with salt and pepper, and place in a glass dish. Pour lime and chipotle sauce over meat, and turn to coat. Cover, and marinate in the refrigerator for 1 to 2 hours.
3 Preheat grill for high heat.
4 Lightly brush grill grate with oil. Place steaks on the grill, and discard marinade. Grill steaks for 6 minutes per side, or to desired doneness.
Servings: 4
What's Longhorn?
Steak Diane.... it's a little involved, but it's to die for.
First, batter your steak to help tenderise, heat up a small amount of oil and butter, add chopped onions, garlic, and a little mixed herbs/or parsley. Cool down your heated ingrediants, then add your steak, cover with the pre-heated ingrediants, then cover the pan and leave for several hours. When you are ready to eat, heat the pan with your steak in and constantly turn the meat, ensuring it soaks up the juices, don't overcook, it spoils the flavour, pour the remaining juice over your steak to ensure you get a full flavour, and enjoy.
A good side to the above is garlic soaked mushrooms in butter, lightly cooked and tossed-delicious !!
Once a week, our family like to do a night of out of america food, here is a great steak recipe to do.
Portuguese Style Steak
4 london broil beef or sirloin strip steaks
1 large onion, sliced
1 cup white wine
1 teaspoon crushed red pepper flakes
1-2 garlic clove, chopped
1 tablespoon paprika
1 teaspoon salt
Marinate steaks for 6 hours, in large skillet fry steak and onions together, after 20 minutes, pour marinade in skillet, cook until absorbed
Gaucho steak if it's made right.
I know! Sometimes, I just want something that tastes LONGHORN DELICIOUS! But I'd MUCH rather prefer a chicken salad.
Cook it rare with good old salt and pepper! YUM!