Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.recipe's for steak?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(recipe's for steak?),it will help you,my kids.
i need recipe's for steak\meats?
Answers:
The best steak is the one untouched. Buy rib-eye. The meat is tender and full of flavor. The more marbeled the better.
Use a montreal steak seasoning. But put on the steak right before grilling. Any salt before hand dries the steak out by drawing moisture out. Place the steak on the grill to cook over high-medium high heat. Babysit it for flareup. It'll cook in no time.10-15 minutes. Cooking in a pan allows for the juice to make the steak a little soggy and the steam will ruin the texture of your steak.
Other Answers:
Well, before you start, marinade with worechestsire and fresh garlic. For at least 2 hours to a day. Then grill!
My favorite method (and simplest) is to mix some olive oil, fresh garlic and sea salt together. Put in a ziploc bag with the steak and let sit in the fridge for a while. If you have a taste for spices, try adding some cayenne pepper to the mixture.
Oils serve as a great basis for marinades. Another variation is Peanut oil, fresh garlic and soy sauce. It gives the meat a little asian flare.
Heat some olive oil in a skillet over HIGH heat, when the oil begins to smoke a little place the steak into the skillet. Season with salt and pepper. Leave the steak alone, do'nt touch it for about one minute. At first the steak will be stuck to the pan, but dont worry when the steak is properly seared the proteins will release. When the steak is able to be flipped, flip it over and then place it in a 375 degree oven for about 6 minutes for medium rare. Take out the steak and set on a plate to rest. Now using the skillet you cooked the steak in, deglaze the pan with some white wine or apple cider vinegar, just about one third cup. Add shallots, garlic, and salt and pepper. Dried cherries may be added if you like (make sure they are pitted) allow the sauce to reduce over medium high heat while the steak rests. Mix half a teaspoon or cornstarch or baking powder into a little bit of water and then add to the pan sauce. stir to incorporate. After the steak has rested for ten minutes, place the steak back in the pan with the sauce for a minute or under, now remove the steak and place on serving dish, spoon over pan sauce and garnish with fresh herbs, or an orange wedge.
Source(s):
me
I will give you a couple of recipes and you can try them.
Steak and Gravy
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 2 hours
Yield: 4 to 6 servings
3 pounds thick sirloin or round steak
Salt
Cayenne pepper
Black pepper
3 tablespoons vegetable oil
2 medium onions, chopped
1 bell pepper, chopped
1/2 cup water, divided
2 tablespoons cornstarch
Serving suggestion: steamed rice
Sprinkle both sides of the steak with the salt, cayenne, and black pepper. Rub seasoning into meat. In a large skillet, heat oil over high heat until hot. Add steak and cook on high until browned, turning steak every 3 to 4 minutes. (Lower heat if necessary.) The steak should be well browned on both sides. Remove steak and add onions and bell peppers to pan. Cook until wilted. Place steak on top of onions and bell peppers and add 1/4 cup of water. Lower heat to medium, cover and simmer for 1 1/2 hours, turning steak every 20 minutes. (Note: when lifting lid of pot, let the water from the lid drain into the pot.) When steak is tender, remove steak and place on a platter. Mix cornstarch with 1/4 cup of water and add to the pot. Stir to make a gravy. Serve gravy over hot rice with steak.
Marinated Grilled Steak
Recipe Summary
Difficulty: Easy
Yield: 2 servings
1 1/2 pound flank steak
2 cloves garlic, finely chopped
Ground black pepper
1 cup balsamic vinegar
2 tablespoons butter
Trim steak of excess fat. Rub steak with garlic and pepper. Place steak into a glass baking dish and pour vinegar over steak. Marinate steak for 20-30 minutes, turning the steak every 10 minutes. Remove steak from marinade and pat dry with paper towel.
Grill or broil steak to desired degree of doneness. Pour marinade into a saucepan and simmer over medium high heat until the liquid is syrupy. Add 2 tablespoons cold butter to syrup and swirl to melt butter. Slice steak across the grain in thin slices and serve with balsamic sauce
Steak Sandwiches
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 40 minutes
Cook Time: 12 minutes
Yield: 6 servings
1/4 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 tablespoon yellow mustard seeds, cracked
3 (12 to 14-ounce) rib-eye steaks
4 ounces Gorgonzola, crumbled
1/2 cup sour cream
Salt and freshly ground black pepper
1 baguette (about 2 feet long), split lengthwise
2 cups lightly packed arugula
Combine the vinegar, soy sauce, Worcestershire sauce, and mustard seeds in a large resealable plastic bag. Add the steaks and seal the bag. Refrigerate at least 30 minutes and up to 2 hours, turning the steaks occasionally.
Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Drain the marinade from the steaks. Grill the steaks to desired doneness, about 6 minutes per side for medium-rare. Let the steaks rest for 10 minutes. Cut the steaks crosswise into thin slices.
Meanwhile, stir the cheese and sour cream in a small bowl to form a thick spread. Season the cheese mixture, to taste, with salt and pepper. Remove some of the bread from the center of the baguette halves. Spread the cheese mixture over the baguette halves. Arrange the arugula then the warm steak slices over the baguette bottom. Sprinkle the steak slices with salt and pepper. Cover with the baguette top. Cut the sandwich crosswise into 6 equal pieces and serve.
Delmonico Steaks with Balsamic Onions and Steak Sauce
4 (1-inch) Delmonico steaks, 8 to 10 ounces each
2 teaspoons extra- virgin olive oil
Steak seasoning blend, such as Montreal Steak Seasoning, or coarse salt and pepper
Onions:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 large yellow skinned onions, thinly sliced
1/4 cup balsamic vinegar, eyeball it
Steak Sauce:
1 1/2 teaspoons extra-virgin olive oil, half a turn of the pan
2 cloves garlic, chopped
1 small white boiling onion, chopped
1/4 cup dry cooking sherry, eyeball it
1 cup canned tomato sauce, 8 ounces
1 tablespoon Worcestershire sauce, eyeball it
Black pepper
Heat a heavy grill pan or griddle pan over high heat. Wipe hot grill or griddle with extra-virgin olive oil. Cook steaks 6 minutes on each side for medium doneness, 8 minutes for medium well. Season steaks with steak seasoning or salt and pepper and remove to a warm platter to allow the meat to rest.
Heat a medium nonstick skillet over medium high heat. Add oil and onions and cook, stirring occasionally, 10 to 12 minutes, until onions are soft and sweet. Add balsamic vinegar to the pan and turn onions in vinegar until vinegar cooks away and glazes onions a deep brown color, 3 to 5 minutes.
Heat a small saucepan over medium heat. Add oil, garlic and onions and saute 5 minutes until onion bits are tender. Add sherry to the pan and combine with onions. Stir in tomato sauce and Worcestershire and season with black pepper.
To serve, top steaks with onions and drizzle a little steak sauce down over the top, reserving half of the sauce to pass at table.
Source(s):
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_22047,00.html
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.recipe's for steak?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(recipe's for steak?),it will help you,my kids.
i need recipe's for steak\meats?
Answers:
The best steak is the one untouched. Buy rib-eye. The meat is tender and full of flavor. The more marbeled the better.
Use a montreal steak seasoning. But put on the steak right before grilling. Any salt before hand dries the steak out by drawing moisture out. Place the steak on the grill to cook over high-medium high heat. Babysit it for flareup. It'll cook in no time.10-15 minutes. Cooking in a pan allows for the juice to make the steak a little soggy and the steam will ruin the texture of your steak.
Other Answers:
Well, before you start, marinade with worechestsire and fresh garlic. For at least 2 hours to a day. Then grill!
My favorite method (and simplest) is to mix some olive oil, fresh garlic and sea salt together. Put in a ziploc bag with the steak and let sit in the fridge for a while. If you have a taste for spices, try adding some cayenne pepper to the mixture.
Oils serve as a great basis for marinades. Another variation is Peanut oil, fresh garlic and soy sauce. It gives the meat a little asian flare.
Heat some olive oil in a skillet over HIGH heat, when the oil begins to smoke a little place the steak into the skillet. Season with salt and pepper. Leave the steak alone, do'nt touch it for about one minute. At first the steak will be stuck to the pan, but dont worry when the steak is properly seared the proteins will release. When the steak is able to be flipped, flip it over and then place it in a 375 degree oven for about 6 minutes for medium rare. Take out the steak and set on a plate to rest. Now using the skillet you cooked the steak in, deglaze the pan with some white wine or apple cider vinegar, just about one third cup. Add shallots, garlic, and salt and pepper. Dried cherries may be added if you like (make sure they are pitted) allow the sauce to reduce over medium high heat while the steak rests. Mix half a teaspoon or cornstarch or baking powder into a little bit of water and then add to the pan sauce. stir to incorporate. After the steak has rested for ten minutes, place the steak back in the pan with the sauce for a minute or under, now remove the steak and place on serving dish, spoon over pan sauce and garnish with fresh herbs, or an orange wedge.
Source(s):
me
I will give you a couple of recipes and you can try them.
Steak and Gravy
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 2 hours
Yield: 4 to 6 servings
3 pounds thick sirloin or round steak
Salt
Cayenne pepper
Black pepper
3 tablespoons vegetable oil
2 medium onions, chopped
1 bell pepper, chopped
1/2 cup water, divided
2 tablespoons cornstarch
Serving suggestion: steamed rice
Sprinkle both sides of the steak with the salt, cayenne, and black pepper. Rub seasoning into meat. In a large skillet, heat oil over high heat until hot. Add steak and cook on high until browned, turning steak every 3 to 4 minutes. (Lower heat if necessary.) The steak should be well browned on both sides. Remove steak and add onions and bell peppers to pan. Cook until wilted. Place steak on top of onions and bell peppers and add 1/4 cup of water. Lower heat to medium, cover and simmer for 1 1/2 hours, turning steak every 20 minutes. (Note: when lifting lid of pot, let the water from the lid drain into the pot.) When steak is tender, remove steak and place on a platter. Mix cornstarch with 1/4 cup of water and add to the pot. Stir to make a gravy. Serve gravy over hot rice with steak.
Marinated Grilled Steak
Recipe Summary
Difficulty: Easy
Yield: 2 servings
1 1/2 pound flank steak
2 cloves garlic, finely chopped
Ground black pepper
1 cup balsamic vinegar
2 tablespoons butter
Trim steak of excess fat. Rub steak with garlic and pepper. Place steak into a glass baking dish and pour vinegar over steak. Marinate steak for 20-30 minutes, turning the steak every 10 minutes. Remove steak from marinade and pat dry with paper towel.
Grill or broil steak to desired degree of doneness. Pour marinade into a saucepan and simmer over medium high heat until the liquid is syrupy. Add 2 tablespoons cold butter to syrup and swirl to melt butter. Slice steak across the grain in thin slices and serve with balsamic sauce
Steak Sandwiches
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 40 minutes
Cook Time: 12 minutes
Yield: 6 servings
1/4 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 tablespoon yellow mustard seeds, cracked
3 (12 to 14-ounce) rib-eye steaks
4 ounces Gorgonzola, crumbled
1/2 cup sour cream
Salt and freshly ground black pepper
1 baguette (about 2 feet long), split lengthwise
2 cups lightly packed arugula
Combine the vinegar, soy sauce, Worcestershire sauce, and mustard seeds in a large resealable plastic bag. Add the steaks and seal the bag. Refrigerate at least 30 minutes and up to 2 hours, turning the steaks occasionally.
Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Drain the marinade from the steaks. Grill the steaks to desired doneness, about 6 minutes per side for medium-rare. Let the steaks rest for 10 minutes. Cut the steaks crosswise into thin slices.
Meanwhile, stir the cheese and sour cream in a small bowl to form a thick spread. Season the cheese mixture, to taste, with salt and pepper. Remove some of the bread from the center of the baguette halves. Spread the cheese mixture over the baguette halves. Arrange the arugula then the warm steak slices over the baguette bottom. Sprinkle the steak slices with salt and pepper. Cover with the baguette top. Cut the sandwich crosswise into 6 equal pieces and serve.
Delmonico Steaks with Balsamic Onions and Steak Sauce
4 (1-inch) Delmonico steaks, 8 to 10 ounces each
2 teaspoons extra- virgin olive oil
Steak seasoning blend, such as Montreal Steak Seasoning, or coarse salt and pepper
Onions:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 large yellow skinned onions, thinly sliced
1/4 cup balsamic vinegar, eyeball it
Steak Sauce:
1 1/2 teaspoons extra-virgin olive oil, half a turn of the pan
2 cloves garlic, chopped
1 small white boiling onion, chopped
1/4 cup dry cooking sherry, eyeball it
1 cup canned tomato sauce, 8 ounces
1 tablespoon Worcestershire sauce, eyeball it
Black pepper
Heat a heavy grill pan or griddle pan over high heat. Wipe hot grill or griddle with extra-virgin olive oil. Cook steaks 6 minutes on each side for medium doneness, 8 minutes for medium well. Season steaks with steak seasoning or salt and pepper and remove to a warm platter to allow the meat to rest.
Heat a medium nonstick skillet over medium high heat. Add oil and onions and cook, stirring occasionally, 10 to 12 minutes, until onions are soft and sweet. Add balsamic vinegar to the pan and turn onions in vinegar until vinegar cooks away and glazes onions a deep brown color, 3 to 5 minutes.
Heat a small saucepan over medium heat. Add oil, garlic and onions and saute 5 minutes until onion bits are tender. Add sherry to the pan and combine with onions. Stir in tomato sauce and Worcestershire and season with black pepper.
To serve, top steaks with onions and drizzle a little steak sauce down over the top, reserving half of the sauce to pass at table.
Source(s):
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_22047,00.html
correctness,It's Non-profit and only for informational purposes.
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