I want to make my best friend an awesome dinner but the problem is his dad is a really good…no GREAT cook. and i just want to make him something that will make his jaw drop. his fave food is steak so i wanna make him that. Plz help all suggestions will be very appreciated.
BREADED VEAL STEAKS MILITARY RECIPE
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Tags: Great, knows, Really, Recipes, Steak
14 responses to Who knows really GREAT recipes for steak?
Visit Lawry’s or McCormick’s websites for recipes. They make sprinkle spices and marinades. I really like Country Bob’s sauce on my steak. Its very good.
fry the steak intill done in oil
add breading
make country gravy
add gravy on top
its yummy
make mashed pototes for it
use the gravy for it too
My boyfriend makes me steak (sirloin i think) and lets it marinate in garlic and red wine for about 30 minutes before he cooks it..
And we make bacon wrapped scallops, yummy!
Try looking on foodnetwork.com, they usually have some great recipes
LMAO !!! steak is not a recipe type food, it’s a CUT of MEAT…learn to cook a steak…or read a cookbook and learn some recipes that will use steak.
http://www.foodtv.com
you get a goat
cut the goat
cook the goat
eat the goat
its good
try it!
Broil the streak. Before you do, rub lots of salt and pepper into both sides and then pour wosesterchire sauce all over both sides. THEN…
mix some mashed garlic into butter and set a huge lump of it on the steak. Broil for a little bit and then turn it over and place another lump of garlic butter. Broil a little more.
When it’s done, pour the juice from the pan over the steak. Unbelievable.
I saw Ina Garten (The Barefoot Contessa) make this on one of her shows and it looked absolutely delicious. I have yet to make it myself, but definitely will one day.
STEAKHOUSE STEAKS
* 2 (10-ounce) filet mignon
* 2 tablespoons vegetable oil
* 1 tablespoon fleur de sel
* 1 tablespoon coarsely cracked black peppercorns
* 2 tablespoons unsalted butter, at room temperature, optional
* Roquefort Chive Sauce, recipe follows
Preheat the oven to 400 degrees F.
Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you’re actually testing the middle of the steak.)
Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
SAUCE:
* 1 1/2 cups heavy cream
* 2 ounces French Roquefort cheese, crumbled (4 ounces with rind)
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1 tablespoon chopped fresh chives
Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
Yield: 4 servings
Okay, here’s the thing I have learned about steak…people like it because it is meat. Meat tastes good. So, when you season the steak you don’t want anything that is going to really overpower the flavor of the meat. Make sure you buy a high quality and good cut of meat. I find black angus is the best. It’s a little more expensive, but worth every penny. A good, thick ribeye or strip steak would be my choice.
Brush it lightly with olive oil, sprinkle with salt and pepper, and throw it on a hot flame with high heat.
Cook it to medium, flipping it only one time.
Take it off the grill and serve it with garlic butter and feta cheese on top.
Trust me, I have THE greatest recipe.
Skirt steak. about 1/3 – 1/2 lb per person
Soy sauce 1Tbsp.
Worcestershire sauce 1Tbsp.
Garlic salt
Ground pepper.
Olive oil: 1Tbsp.
Butter: 1 Tbsp.
That’s it. And don’t let anyone convince you that you need the more expensive Porterhouse, Filet, or whatever. This will be much better, period.
OK. The difficulty is that it is almost, if not totally impossible to get restaurant “blackened” steak at home, because your fire is not hot enough. Here’s how to do it.
Take your skirt steak(s) and put them in the freezer the day before. Freeze solid.
Get a large frying pan, heat on high, add oil to pan until hot. Add 1/2 Tbsp. of butter to oil, put FROZEN steak(s) into pan, cover to prevent splatter. Leave a couple of minutes until browned some, then turn and do same to other side. Before covering, grind pepper onto thawed first side of steak. Repeat on other side after a couple of minutes. You might have to “unfold” the steak, but be careful not to overcook the thinnest ends if you do. Let those stick out of the edge of the frying pan if you must. You’ll see what I mean.
Your steak is now first side down again. Cook at highest heat until charred brown (about 2-3 minutes). Turn and do same on other side (about 1 1/2 minutes). Pour away excess liquid, leaving about 1Tbsp in pan with steak(s). Sprinkle with a little garlic salt to taste. Add soy sauce and Worcestershire sauce, remaining butter, lifting steak so it all goes under. Glaze for 30 sec or so, shaking pan gently, turn onto other side and do the same.
VOILA! Take steaks from pan and set aside on cutting board to rest, turn off fire and reserve remaining sauce in pan to pour over at last moment. Let the steaks rest for a minute before serving, Can be cooked to any desired doneness at last glazing step, but ideally, outside will be charred and shiny, inside blood rare. Absolute dynamite, and all on the top of your stove, in less than 20 minutes!
I like to serve with mashed potatoes, or baked ones that are a snap in the microwave (9 minutes – prick with a fork a few times first.), and a side salad of fresh baby spinach with sliced radishes and mustard vinagrette or Caesar dressing.
With steak, it’s not about the spices you use. It’s about the cut of meat you buy. Go to a butcher shop – not your local grocery store – and get a quality piece. If you really want to impress, you’re going to have to pay a bit.
Steak is best grilled. Period. Maybe some S&P- if it’s good, you don’t need a thing. You’ll want a baked potato (salt and butter) as a side with steak. Sautee up some onions and mushrooms and peppers and garlic to top the steak. Yum!
Cooking steak…
Buy a quality steak,Thick 1″ ribeye or porterhouse is best. Porterhouse has a big tender filet on one side of the bone. it is best if you know how he likes his steak cooked.
Sprinkle both sides of a 1″ thick steak with 1 tea spoon mix of salt, black pepper, and garlic , sprinkle with meat tenderizer on both sides,*rub it in good, it melts off when cooking..Place the steak in a plastic bag for 1- 2 hour to bring to room temp. if you can wait that’s ok, cook it… Take steak out of bag and dab with butter all over.Cook under pre-heated broiler oven on top shelf for 8 minutes on each side for medium well. ( 2 minutes less on both sides for medium rare ; or 3 minutes more for well done)> Keep a close watch as many over tempratures are different. It is best grilled out side with charcoal briquettes with the same time frame.Serve right out of the oven..You don’t need it, but offer Hines 57 or A1 steak sauce.
The Ultimate Flank Steak
Cook Time: 20 minutes
Ingredients:
1 1/2 to 2 pounds flank steak
1/4 cup Madeira wine
1/4 cup olive oil
1 tablespoon lemon pepper
1/2 teaspoon black pepper
1 teaspoon sea salt or course Kosher salt
1/8 cup soy sauce or Worchestershire sauce
3 cloves garlic, crushed
1/2 teaspoon marjoram
1 tablespoon butter
Preparation:
Place flank steak in resealable plastic bag. Add remaining ingredients, except butter, and place in refrigerator for 6 to 12 hours to marinate. Turn bag over at least four times during marination. Grill flank steak over hot hardwood coals, basting frequently with marinade, for about 8-10 minutes a side. Check for doneness. When done cut flank steak on diagonal across the grain. Serve with remaining marinade that has been heated to a boil with butter added. The flavors can be intensified by using your favorite smoking chips on the cooking coals.
Grilled Irish Flank Steaks
Prep Time: 10 minutes
Cook Time: 12 minutes
Ingredients:
1 flank steak, about 2 pounds
1/2 cup applesauce, unsweetened
1/3 cup soy sauce
3 cloves garlic, minced
2 tablespoons cider vinegar
1/4 teaspoon black pepper
Preparation:
Place flank steak in a resealable plastic bag. Combine remaining ingredients and pour over steak. Seal bag and refrigerate overnight. Preheat grill for medium-high heat. Remove steaks from bag making sure to reserve marinade. Place marinade in a small saucepan and bring to a boil, reduce heat and allow to simmer for 6-8 minutes. Place flank steaks on a lightly oiled grill grate and cook for 6 minutes per side. Remove from heat, drizzle with sauce, and serve.
YUMMM!!
You and your friend will get blown away by these recipies
If you don’t like these recipes go on this site there are loads more!!!
FROM. OJ
Marinade the steak in …
tiny bit of water
vegetable oil
red wine vinegar
season salt
chopped garlic
onion powder
pepper
whorchestier sauce(or however you spell that)
marinade for about an hour and they will be AMAZING!
This is so simple, and believe me he will love it.
Take the steak and brush olive oil on both sides. Then pepper the steak and then shake on some salt. Don’t do the salt first. Salt draws out moisture.
Get a skillet medium hot. And I mean a real cast iron skillet. Do not try to do this in a teflon pan.
Then, when you have the skillet hot, put that steak down. In three minutes turn that steak over. Give it two minutes on that side and you will have the most delicious bite of meat that you have ever eaten!
Keep it simple.
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