I need a delicious recipe for steak. does anybody have a good one?!


Question:

I need a delicious recipe for steak. does anybody have a good one?


Answers:
For a great steak first get a decent steak. Get some Mesquite marinade packets and follow the directions. McCormick has an excellent one. Grill or put under the broiler 7 minutes per side and you will have one excellent steak.

http://www.foodnetwork.com/food/recipes/...

Depends on the steak that you're using, but this is my favorite! I have done it over filets and rib-eyes...

Steak au Poivre

4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
Kosher salt
2 tablespoons whole peppercorns
1 tablespoon unsalted butter
1 teaspoon olive oil
1/3 cup Cognac, plus 1 teaspoon
1 cup heavy cream

Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.

Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.

In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.

Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.

Enjoy!!!

Delicious Marinated Flank Steak

2 1/2 pounds flank steak
1/2 cup vegetable oil
1/4 cup teriyaki sauce
1 tablespoon grated onion
3 tablespoons honey
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger

1. Prick all sides of flank steak with a fork; place in a shallow dish. Combine oil, teriyaki sauce, grated onion, honey, garlic powder, and ginger; pour over the steaks. Cover and marinate overnight in the refrigerator, turning occasionally.
2. Remove the steaks from the marinade. Grill over hot coals for 4 to 5 minutes on each side, or until done. Slice thinly across the grain.

Makes 6 servings.

Marinate the steak in Strawberry Wine overnight before you cook it. It is very simple but simply wonderful. And it helps tenderize the steak as well.

Sorry I don't have any measurements...

But I cook tenderloin steaks in butter, on both sides, until about 130 degrees. Remove the steaks, deglaze pan with a splash of merlot and add crumbled soft blue cheese and some cream. Reduce heat, whisk until smooth. Return steaks and any juice to the pan. Turn them over in the blue cheese sauce until they are covered and bring them to about 135 degrees for medium rare. Remove to plates, and drizzle with blue cheese sauce.

I make a blend of 4 parts salt 2 parts black pepper 1 part garlic powder 1 part onion powder and 4 parts paprika. I kepp it in a shaker bottle. Then get a nice thick steak, sprinkle that on along with McKormick's Montreal Steak Seasoning. Get a frying pan or charcoal grill nice and hot, (come on, charcoal tastes much better than gas) and cook 'til desired doneness. If you cook it well done, I can not be held responsible. Medium Rare or Rare tastes the best. Good Luck.

steak topped with Parmesan shrimp sauce

you can bake your stakes or grill them any way you prefer just do not add any extra ingredients leave them plain.

then take two small cartoons of heavy cream (the only come in two sizes I believe a tall carton you can use that as well or the smaller half cartoons)
but in a good size pot and cook once it comes to a boil start whisking to make the sauce thick almost gravy like but a little thinker once add about a cup to a cup and a half of Parmesan cheese once the sauce starts to thicken put it on really low and whisk occasionally to keep the cheese from sticking to the bottom of the pot. Then in another pot add onion, garlic, olive oil, mushrooms and you can use fresh basil, thyme, parsley or the flakes it is all up to you I usually use parsley and basil then saute them until the then. Pour 1/4 cup of Parmesans cheese and mix the shrimp with it then add to the pot of onions and cook till shrimp is pink then add the heavy cream and mix it all together let simmer till sauce gets a little thicker. Then add on top of stake and enjoy (sorry I really don't measure when I cook I usually just cook and taste until it is to my liking)

there is no need to go and do all of these special recipes i once worked one of the top steakhouses in the USA and guess what there secret seasoning for steak, chicken, fish, almost every meat they cooked and what most restaurants use. salt and pepper. that's it. not that I'm putting down these other recipes I'm just saying that's not necessary. just simply season the steaks on both sides liberally and cook to your desired doneness.

something different:

Marinate steaks overnight in:

maple syrup
LOTS of fresh ground pepper
crushed fresh coriander
crushed garlic(use a press)

use lots of everything so that its nice and thick. Put it all in a bag. scrape the marinade of before you grill.

nice served with a simple baked potato and steamed veggies. or anything else really.

Rib eyes

marinate in a combination of Worcestershire and a few shakes of liquid smoke for a couple of hours.

Drain. Spray a little George Foreman grill with Pam ( or heat up your oven broiler) . Broil on each side for about three minutes for medium.

While steaks are broiling, saute some thinly sliced onion in butter with a dash of garlic and Worcestershire . Spoon over cooked steaks.




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