What is your personal favorite steak recipe?!
What is your personal favorite steak recipe?
What cut of meat do you use? How do you cook it? What kind of spices do you use? I want to make the best steak ever!
Answers:
Red meat is bad for me (cholesterol) , but how I love it! Buy a nice cut of a New York (from the butcher's case, not wrapped in plastic). It should have a some fat on one side, not marbled throughout the cut. Rub the steak with Montreal Steak seasoning made by McCormick (it is called Grill Mates Montreal Steak). Wrap it up again in the white paper the butcher wrapped it in for 15-30 minutes. Heat the grill and burn off anything left from the last meal: grill the steak on each side. if you like it RARE 4-5 minutes per side for a 1" cut, 12-13 minutes per side for a 2" cut.
If you like it MEDIUM 7-8 minutes per side for 1" cut, 15-17 minutes per side for a 2" cut (and be careful of approaching that 17 minutes!). By all means, use a meat thermometer to check it, the temp of your grill will make a dif. Don't even go to the well done, if you do, you've wasted a good cut of meat.
While your steak is seasoned and rewrapped, steam some small red potatoes that have been cut in half. Drain water off and toss them into a hot skillet of olive oil and fresh snipped rosemary and toss until they are browned. A side salad, and you've got a real meal! My cholesterol went up ten points just typing this!
I'm plain jane so I know my answer won't be top. ;-) I love the grill---sometimes I'll just put bbq sauce on it or leave it plain. And my favorite cut is New York steak! n
cover it is minced garlic and marinade it in red wine
bone-in ribeye steak, well marbled. i cook it medium well. i season it with seasoned salt, black pepper, and plenty of garlic. i oil a cast iron skillet and let it get hot and sear the steak on both sides. then i lower the pan and throw in some sliced onions and mushrooms. i let it cook with the lid on for a good 5 minutes. i put it all on a plate and let it cool for 10 minutes before cutting into it. i also eat the steak with A1 steak sauce on the side and a baked sweet potato with plenty of butter.
File Mignon have it cut 2inches thick fry on both side til nice brown. Then place in oven( 400degrees) for 10 min. Comes out pink in the middle and soooo goood. This works for pork too.If you want to put spices on it 1) use a light touch 2) no more than 3 different spices, this includes salt & peper 3) let the one to eat it decide as to what steak sauce. After it is done you can add the mushrooms or tomato or what ever. Enjoy!!!
I agree with "Common" except for a few minor points. A very hot "cast iron" seasoned skillet is the most important thing. Not so much garlic and I never cover it. Other than that...I bet she makes a great steak...almost as good as mine. Always make sure your skillet is well seasoned. That's the secret. Been around since we used chuck wagons, maybe even before. Oops...almost forgot. I like wedge cut fried potatoes, I make 4 out of a medium sized potatoe (make as many as you want). I use the same cast iron skillet while my steak is "resting". Quick and easy. I add vegetable oil to the skillet and let it get hot again. Bon Appetite.
Filet steaks (filets mignons) are served with lump crabmeat and Béarnaise Sauce. Just as you look for the best meat, buy the best lump crabmeat you can. Everything for this very special dish must be first-rate!
Wine recommendation: Pinot Noir or Red Burgundy
Use link below for full recipe.
Swiss Steak and Onions Recipes
Ingredients
2 lb. round steak, cut in cut in strips 1 tsp. salt
1/4 tsp. black pepper 1/2 cup flour
3 tbs. margarine 2 onions, sliced
1 cup water 1 clove garlic, minced
1 bay leaf 2 tbs. parsley, finely chopped
Preparation
Cut round steak into strips. Combine salt, pepper, & flour. Coat
steak strips with flour mixture. Pound flour into meat. Place
margarine in heavy skillet, add sliced onion & minced garlic. Cook
until tender. Remove & set aside. Add a little more margarine to
skillet & brown meat on both sides over medium heat. Add water, bay
leaf, & parsley. Place saut?ed onions on top of steak. Cover
tightly, cooking slowly for 1-1 1/2 hours or until meat is tender. More
water may be added if necessary. Stir occasionally to prevent
sticking.