• We’re currently investigating an issue related to the forum theme and styling that is impacting page layout and visual formatting. The problem has been identified, and we are actively working on a resolution. There is no impact to user data or functionality, this is strictly a front-end display issue. We’ll post an update once the fix has been deployed. Thanks for your patience while we get this sorted.

Share your steak recipes

Page 2 - Seeking answers? Join the AnandTech community: where nearly half-a-million members share solutions and discuss the latest tech.
Teryaki, Worcestershire, and Basalmic Vinegar then I add garlic powder, season-all, and fresh ground black pepper. I throw that over the fire with a couple staves of mesquite. Sometimes wine in on it. Cook medium.
 
Originally posted by: Tiamat

I just take a normal over the gas range skillet with peanut oil (I dont like OO) and heat it up. Meanwhile, I black pepper/garlic powder the steak on both sides (I dont like too much salt) then toss it into the hot peanut oil for 60 seconds per side (1") 90 seconds if 1.5" thick steak. I then remove the steak and put it on a cutting board for a minute.
Click to expand...
olive oil would catch on fire at the temps needed to properly sear a steak.

Originally posted by: randay
a nice piece of new york steak
fresh cracked black pepper, fine
salt
butter

throw butter in pan, HIGH heat, heat it up real good, generously spice the steak with pepper, and a little bit of salt. cook steak till inside is nice and bloody while outside is well done. yum.
Click to expand...
butter burns before olive oil does.




on a related note: beef is meant to be cooked from room temperature. so, everyone out there, make sure you let your steaks sit out for a while prior to cooking.
 
Take 1 fresh clove of crushed garlic and rub it into a thick cut of choice or prime filet mignon. Salt and pepper to season and let it sit for 1/2 hour at room temp. Take a cast iron skillet and heat it on the grill until it is 400-500 degrees. Rub softened butter onto the steaks and sear them on the skillet until they are medium rare. Best steaks you'll ever have!
 
Originally posted by: JulesMaximus
Take 1 fresh clove of crushed garlic and rub it into a thick cut of choice or prime filet mignon. Salt and pepper to season and let it sit for 1/2 hour at room temp. Take a cast iron skillet and heat it on the grill until it is 400-500 degrees. Rub softened butter onto the steaks and sear them on the skillet until they are medium rare. Best steaks you'll ever have!
Click to expand...

How would I alter that for a medium cooked steak?
Medium rare is a tiny over the top for me.
 
A little worcestershire, salt, and pepper.

Dammit. I can't handle these steak threads anymore. Now I'm going to have to make steak for dinner. 🙁 🙂
 
olive oil, salt, pepper, garlic cloves, high heat 1 min, flip over another 3 min, flip again for 1 min done enjoy...
 
I like to flambe my filet's in a peppercorn cream sauce. If it's a medium quality steak, I marinate for 1 hr. in worcestershire sauce, a little garlic salt, and pepper. If it's a really nice cut from the meat market (16oz. kc strips ftw!), I'll only dash a little pepper.

I cook all my beef rare.
 
Marked for tomorrow, planning to pick up some steaks for the weekend and want to try something new.

 
Worcestershire sauce, salt, pepper, lemon pepper Montreal steak seasoning, and some
olive oil that I let 4-5 cloves of garlic steep in (my range has a small warming area, great
for that). Throw a few soaked mesquite chips during grilling for more flavor, med-rare
cooked Pittsburgh style ( heavy searing on one side then a 60 flip) top with Sauteed
mushrooms and onion=HEAVEN!!
 
i personally like to dunk the steak in terriaki sauce, and then use that sugar to burn and sear the steak. Sugar is an excellent flavor enhancer that brings out a different aspect of the flavor that salt and pepper does not.
 
You must log in or register to reply here.

TRENDING THREADS

Back
Top