Share your steak recipes

[slatr]

Ripped from my response in another thread..



Here is you one to try indoors

Get your steaks ready first ribeye or tbone , rinse bone shavings off, pat dry, season how ya like, pepper, montreal steak seasoning ect.

Get a cup or two of water heated in a pan with just a bit of beef bullion (too much is too salty)
Have a cup of red table wine ready..

Get your cast iron skillet (well seasoned) EDIT these can be a pain in the butt to season, but you can get them preseasoned now at wal mart ect...
Heat oven to 500 or broil
Heat skillet up in the oven

Have a burner already on and hot on the stove
Throw the pan on the burner and sear the steaks about 1 minute each side. Give em about 2 minutes more a side for rare , up to about 4-6 minutes a side for well done.

Take the steaks on a plate and put foil over the plate or "tent" them.

Pour the water with bullion in the cast iron pan and let it cook down for a minute. Now pour the red wine in. This should cook down for just a few minutes. (optionally add a tablespoon of butter at the end)

You can pour this over the steaks or on a plate with the steaks on top.

BE SURE you taste this reduction before you pour it on your steak(s). You'll either love it or hate it.

 

[JS80]

the best steaks need no marinade or sauce. just a little salt and pepper. medium rare.

 

[bigdog1218]

steak, fire, rare

 

[slatr]

Originally posted by: JS80
the best steaks need no marinade or sauce. just a little salt and pepper. medium rare.

This just wanting to know new ways to try it.. no one is trying to take the basic steak away from you.

 

[ultimatebob]

Sounds good, but it would be a sin to do that to a high end cut of meat. If you got good Prime beef, you should go easy on the seasonings and let the flavor stand out on it's own.

 

[FoBoT]

steak, salt, fire, medium

 

[slatr]

Originally posted by: ultimatebob
Sounds good, but it would be a sin to do that to a high end cut of meat. If you got good Prime beef, you should go easy on the seasonings and let the flavor stand out on it's own.

I hear you. I just eat steak often enough that I like to try new things.

 

[Vic]

12 oz. bone-in ribeye, garlic, salt, pepper, oil, high heat, flip once, medium rare, rest 5 mins, eat


edit: a warning about the skillet method. It is my favorite way to cook steak in the kitchen (as opposed to the grill), however, if done right it will smoke up your kitchen and set off the smoke detectors. Just the way it is, you have been warned.

 

[new2AMD]

Originally posted by: slatr
Ripped from my response in another thread..



Here is you one to try indoors

Get your steaks ready first ribeye or tbone , rinse bone shavings off, pat dry, season how ya like, pepper, montreal steak seasoning ect.

Get a cup or two of water heated in a pan with just a bit of beef bullion (too much is too salty)
Have a cup of red table wine ready..

Get your cast iron skillet (well seasoned) EDIT these can be a pain in the butt to season, but you can get them preseasoned now at wal mart ect...
Heat oven to 500 or broil
Heat skillet up in the oven

Have a burner already on and hot on the stove
Throw the pan on the burner and sear the steaks about 1 minute each side. Give em about 2 minutes more a side for rare , up to about 4-6 minutes a side for well done.

Take the steaks on a plate and put foil over the plate or "tent" them.

Pour the water with bullion in the cast iron pan and let it cook down for a minute. Now pour the red wine in. This should cook down for just a few minutes. (optionally add a tablespoon of butter at the end)

You can pour this over the steaks or on a plate with the steaks on top.

BE SURE you taste this reduction before you pour it on your steak(s). You'll either love it or hate it.

You either already made this thread some time ago or are re-posting it as your own.

 

[slatr]

Originally posted by: new2AMD

Originally posted by: slatr
Ripped from my response in another thread..



Here is you one to try indoors

Get your steaks ready first ribeye or tbone , rinse bone shavings off, pat dry, season how ya like, pepper, montreal steak seasoning ect.

Get a cup or two of water heated in a pan with just a bit of beef bullion (too much is too salty)
Have a cup of red table wine ready..

Get your cast iron skillet (well seasoned) EDIT these can be a pain in the butt to season, but you can get them preseasoned now at wal mart ect...
Heat oven to 500 or broil
Heat skillet up in the oven

Have a burner already on and hot on the stove
Throw the pan on the burner and sear the steaks about 1 minute each side. Give em about 2 minutes more a side for rare , up to about 4-6 minutes a side for well done.

Take the steaks on a plate and put foil over the plate or "tent" them.

Pour the water with bullion in the cast iron pan and let it cook down for a minute. Now pour the red wine in. This should cook down for just a few minutes. (optionally add a tablespoon of butter at the end)

You can pour this over the steaks or on a plate with the steaks on top.

BE SURE you taste this reduction before you pour it on your steak(s). You'll either love it or hate it.

You either already made this thread some time ago or are re-posting it as your own.

Nope, I had posted my method as a response in another thread that was not my own.

This is a repost of the method, but in my own thread.

 

[Rudee]

Wow, what an original thread. I've never seen this topic posted here before.

 

[slatr]

Originally posted by: Rudee
Wow, what an original thread. I've never seen this topic posted here before.

Please stay on topic and post your steak cooking methods. Something other than meat, fire, eat.

 

[iversonyin]

Filet mignon, salt + pepper. FIREEEEEEE!

EAT

 

[Feldenak]

Canola oil + kosher salt + fresh ground pepper + cast iron skillet

If you need specifics look up Alton Brown's recipe on Food Network.

 

[blackdogdeek]

skirt steak
pinch of salt on both sides
sear on high on heated grill for 1 minute per side
grill on medium for 4 minutes per side

enjoy!

 

[Rudee]

Originally posted by: slatr

Originally posted by: Rudee
Wow, what an original thread. I've never seen this topic posted here before.

Please stay on topic and post your steak cooking methods. Something other than meat, fire, eat.

Dude, there are over 50 existing threads on this exact same subject. Do a search and you will see this question has been asked by nearly every member in the forum at some point.

 

[slatr]

Originally posted by: Rudee

Originally posted by: slatr

Originally posted by: Rudee
Wow, what an original thread. I've never seen this topic posted here before.

Please stay on topic and post your steak cooking methods. Something other than meat, fire, eat.

Dude, there are over 50 existing threads on this exact same subject. Do a search and you will see this question has been asked by nearly every member in the forum at some point.

I had already done a search. They aren't talking about new ways to cook a steak. They are all talking about eating them, or how well done they need to be, do I use A1 ect..

 

[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.

 

[Tiamat]

My apartment has poor ventilation so I cant use my Iron Skillet

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.

In the same skillet, I pour some Remy VSOP with the remaining steak fat and reduce. I then toss carmelized onions into this, and then the steak and cover it. Low heat for 4 minutes both sides. At the 7th minute I toss in Asparagus for a quick steam in the VSOP. After that, I remove all and place on plate. Wait 2 minutes, then cut the steak, serve with rice and eat. Its Medium Rare. (Typically with NY Strip steaks)

If anyone has recommendations for a substitution for remy vsop, id love to hear it. I tried using cheap red wine and it came out too sweet and stained the beef. The cognac didnt discolor the beef and left a nice fragrance for the asparagus. (Should i look for just generic/name brand brandy?)

 

[slatr]

WOW, ty!

I am going to try this one. My mouth is watering..

Originally posted by: Tiamat
My apartment has poor ventilation so I cant use my Iron Skillet

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.

In the same skillet, I pour some Remy VSOP with the remaining steak fat and reduce. I then toss carmelized onions into this, and then the steak and cover it. Low heat for 4 minutes both sides. At the 7th minute I toss in Asparagus for a quick steam in the VSOP. After that, I remove all and place on plate. Wait 2 minutes, then cut the steak, serve with rice and eat. Its Medium Rare. (Typically with NY Strip steaks)

If anyone has recommendations for a substitution for remy vsop, id love to hear it. I tried using cheap red wine and it came out too sweet and stained the beef. The cognac didnt discolor the beef and left a nice fragrance for the asparagus. (Should i look for just generic/name brand brandy?)

 

[Tiamat]

Originally posted by: slatr
WOW, ty!

I am going to try this one. My mouth is watering..

Originally posted by: Tiamat
My apartment has poor ventilation so I cant use my Iron Skillet

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.

In the same skillet, I pour some Remy VSOP with the remaining steak fat and reduce. I then toss carmelized onions into this, and then the steak and cover it. Low heat for 4 minutes both sides. At the 7th minute I toss in Asparagus for a quick steam in the VSOP. After that, I remove all and place on plate. Wait 2 minutes, then cut the steak, serve with rice and eat. Its Medium Rare. (Typically with NY Strip steaks)

If anyone has recommendations for a substitution for remy vsop, id love to hear it. I tried using cheap red wine and it came out too sweet and stained the beef. The cognac didnt discolor the beef and left a nice fragrance for the asparagus. (Should i look for just generic/name brand brandy?)

I will warn you, if you have steak 2x+ a week, the vsop becomes a huge financial burden. But, I am addicted to the flavor enhancment to the veggies that steam in it.

 

[Rudee]

Originally posted by: slatr

Originally posted by: Rudee

Originally posted by: slatr

Originally posted by: Rudee
Wow, what an original thread. I've never seen this topic posted here before.

Please stay on topic and post your steak cooking methods. Something other than meat, fire, eat.

Dude, there are over 50 existing threads on this exact same subject. Do a search and you will see this question has been asked by nearly every member in the forum at some point.

I had already done a search. They aren't talking about new ways to cook a steak. They are all talking about eating them, or how well done they need to be, do I use A1 ect..

:roll:



here

and here

oh, and here

yet another

still not done

Yawn...

 

[James Bond]

Originally posted by: Rudee

Originally posted by: slatr

Originally posted by: Rudee

Originally posted by: slatr

Originally posted by: Rudee
Wow, what an original thread. I've never seen this topic posted here before.

Please stay on topic and post your steak cooking methods. Something other than meat, fire, eat.

Dude, there are over 50 existing threads on this exact same subject. Do a search and you will see this question has been asked by nearly every member in the forum at some point.

I had already done a search. They aren't talking about new ways to cook a steak. They are all talking about eating them, or how well done they need to be, do I use A1 ect..

:roll:



here

and here

oh, and here

yet another

still not done

Yawn...

So owned.

 

[slatr]

EDIT ...Yeah didn't see those... well I got a new way to try steak from Tiamat.

 

[Rudee]

Originally posted by: slatr
Kudos to your searching skills

I did not see those threads from 2004.

Sorry to be so hard on you. It's possible that a cow looked at me the wrong way when I was a child and I now loath any threads having to do with steak. Your recipe does sound good.