Aces High Bulletin Board
General Forums => The O' Club => Topic started by: nrshida on August 25, 2012, 04:36:12 AM
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Okay, I need some specific help and this must be the place to ask. Mrs. Shida has to increase her protein and fat intake presently. She's partial to a bit of steak now and again, but I confess I have no idea how to cook the stuff so I figured I'd ask in surely the most appropriate place, a forum full of Americans :banana:
We only have access to ordinary ovens / rangetop thingies, no BBQ grills or anything like that. How do I cook it just right, not too much / too little and what can I do to add variety, such as sauces and flavourings. I live in Europe but can in theory go to the American shop in Amsterdam.
Help please, let the best recipe win!
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Fillet steak, oil the steak not the pan, pepper the steak both sides but dont salt it yet. Get the pan absolutely smoking hot, glowing if possible. Slap the steak down for 2 minutes a side. rest it.for 5 minutes under foil, slice at an angle. Then salt it.At least thats what I do. Add 30 secs a side for sirloin or ribeye.
Made me hungry now :mad:
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http://www.thekitchn.com/how-to-cook-a-steak-in-the-ove-108490
semp
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Okay, I need some specific help and this must be the place to ask.
http://www.foodnetwork.com/ (http://www.foodnetwork.com/)
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To cook a steak to my proper liking you must first have a charcoal grill. Coals should be burned down to 3/4 white showing as to get a good even, hot to medium heat. Don't let flame hit the meat! Salt, pepper, garlic salt. I like to keep it simple and not over power the beef flavor with fancy sauces or spice rubs. I like steak cooked medium rare to medium. Keep the grill lid closed and shut the vents to almost closed so you get plenty of charcoal smoke in the meat.
Steak cuts I like best are T-bone and Porterhouse. Those may be too much for a little lady to eat, so I'd suggest a juicy filet wrapped in bacon for her.
I'm grilling frog legs, gator and jumbo tiger shrimp tonight! :rock
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For a 2 inch think cut (preferably filet, Strip, or Ribeye)... Get your steak to room temp, salt and pepper generously. 2 tbsp peanut oil in a pan. Get the pan super hot. Place the steak in the pan and gently press it down evenly.
At this point, heat your oven to 500.
Go 2 minutes per side in the pan for med rare, 2:30 for medium. It'll develop a nice sear.
After that, place the pan (with steaks) in the oven for 4 minutes to finish.
After finishing in the oven, I like to melt some butter in the pan and spoon it over the steaks.
Put the steaks on a plate and cover with tin foil for 5-6 minutes to rest.
This technique has never failed me. :aok
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I really don't like steak unless it's cooked on a grill. I've had both fried and baked steaks that were cooked "properly" and didn't really like either of them.
One key however is buying the right quality and type of meat. Ask a butcher at a high-end grocery store meat department, or search online. I love ribeye steaks but only if grilled.
If no grill, buy a steak with low gristle content and not marbled too much. Slice it thin, lightly marinate it. Fry in a little olive oil (or oil of your choice, just not very much) with a little salt and pepper. Put it in some rice with peas or broccoli, sliced green onions/scallions, water chesnuts. Very lightly season to taste with soy sauce, if desired. If that doesn't have enough taste some people will melt some salted butter into the rice, but I don't like it that way.
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I'm hungry now. :(
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BTW you can buy one-use throwaway grills for a few bucks. They are made out of a thin metal tray with some charcoal in the tray, and have a collapsable metal grille that you raise up over the coals. Or you can buy a very small charcoal or propane grill that you can tuck away when not in use.
Use caution when frying steaks on the stove indoors - it can coat the entire inside of your house with a layer of grease. You need a filtered vent fan or vent hood running over the stove.
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another option that is just as tasty, instead of steak, since steak is really better grilled, why not try tri-tip or london broil. london broil in a toaster oven (costs about 20 bucks) is mighty tasty.
semp
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One key however is buying the right quality and type of meat. Ask a butcher at a high-end grocery store meat department.
Very true.
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I prefer my steak seared over a charcoal grill then cooked in the oven. I prefer medium well. Pepper is a steaks best friend.
Mmm tri-tip...
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You can buy cubed steak and make a really nice steak stroganoff. Normally I use ground beef instead of steak but the steak is a nice touch sometimes.
1-2 lbs cubed steak (I usually use 1 or 2 lbs ground beef)
1 bag wide egg noodles
chili powder
Chopped dried onion
3 cans cream of mushroom soup (reduced fat is ok)
1 med or small tub of sour cream (low fat is ok)
Start the noodles cooking. Boil per the bag instructions.
Fry the meat in a non-stick pot using a little oil (I use olive oil for the omega-3 acids but it has a stronger taste). Season to taste while cooking but don't go nuts. Maybe a little salt/pepper and some of the chili powder. If using ground beef, don't use cooking oil. Just brown it in the pan/pot.
After the meat is done, drain off some or all of the fat that may have collected in the pot/pan.
Add chopped dried onion to the meat and cook just a little bit longer so the onion flakes soak up some of the remaining meat juices.
Combine the meat, cream of mushroom soup, and sour cream. Add chili powder to taste (I add kind of a lot)
Heat over med-low heat until the sauce is mostly one color and warm to hot. Don't burn though so stir every once in a while.
After the sauce and meat is warm, add noodles and stir just enough to mix. Too much stirring will shred the noodles.
For extra nice results, add sliced mushrooms to the meat while cooking.
For variety, use rice instead of noodles and don't combine rice and meat/sauce in the pot. For serving, put a large spoonful of rice on the plate and ladle some meat and sauce on top of the rice.
Super yum, big complements when I bring this to potluck events and the serving bowl is easy to clean because it gets scraped clean every time.
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Lots of ways to eat beefsteak.. You guys have covered the pan fry, grill and oven methods perfectly.. :aok
Try New York Strip, in Teriyaki marinade, cooked Burnt and Bleeding over Charcoal.. Delish!
Had this 2 nites ago..
2 inch thick London Broil, in a roasting pan, covered with onions and peppers, seasoned to taste, roasted at
180deg for about 5-6 hours.. Cut crosswise with a sharp knife, avoid shredding because it is very soft..
You can cut it with a fork.. Put it on Fresh Kaisers with Fried onions and Horseradish sauce.. Awesome
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steak = winning :aok
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To cook a steak to my proper liking you must first have a charcoal grill. Coals should be burned down to 3/4 white showing as to get a good even, hot to medium heat. Don't let flame hit the meat! Salt, pepper, garlic salt. I like to keep it simple and not over power the beef flavor with fancy sauces or spice rubs. I like steak cooked medium rare to medium. Keep the grill lid closed and shut the vents to almost closed so you get plenty of charcoal smoke in the meat.
Steak cuts I like best are T-bone and Porterhouse. Those may be too much for a little lady to eat, so I'd suggest a juicy filet wrapped in bacon for her.
I'm grilling frog legs, gator and jumbo tiger shrimp tonight! :rock
frog legs are disgusting..(even farm raised ones taste like pond)...gator and Jumbo Shrimp are the exact opposite.
Shida the best way to cook steak is find a good tasty sauce(I prefer teriyaki)...if possible let it marinate in it for a few days(best if you can remove all the air in a vacuum sealer)....let the meat get to the point of almost being bad.....get the frying pan searing hot....slap that steak in so it sears the surface, flip it over in about 1 minute...searing the other side....depending on how thick the steak is will depend on how long you leave it on, also depending on whether the wife likes it rare or well done? me I like it rare as possible.....the best tasting steak is Filet Mignon/tenderloin...it is the strip of meat that runs up the spine on the inside of the cavity....there is not a better tasting steak out there, if you can get that get it....outer loin is almost as good.
edit
oh and stay away from "cube steak" it is a thin piece of crap that taste just like.....crap.
"Cube steak is usually made from beef. Traditionally, cube steak is taken from the beef round primal cut, which is well exercised and quite tough. But cube steak can be made using any tough cut of beef."
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or you could make a pie with that steak :cheers:
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If we could only have one grill we'd choose the "Portable Kitchen" Grill. Its just the right size for a family, keeps the temperature even, and is fairly cheap.
Here it is on amazon:
http://www.amazon.com/gp/aw/d/B00005KAXY/ref=aw_d_detail?pd=1
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frog legs are disgusting..(even farm raised ones taste like pond)..
figures, only a muppet would object to eating tasty frog legs :noid.
semp
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Nothing quite as good as a nicely cooked steak.
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but I confess I have no idea how to cook the stuff so I figured I'd ask in surely the most appropriate place, a forum full of Americans :banana:
:rofl :rofl :rofl :rofl :rofl :rofl :rofl If I could somehow fit that in my sig I would
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Has anyone ever been to Mcguires Irish pub in either Destin or Pensacola FL?
They have a 1 lb New York Strip that is to die for... delicious
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1. Move to Nebraska, USA
2. Find the section in any of the local grocery stores that have one of these:
(http://www.ka4zzq.com/Mongrels/select.jpg)
3. Procure a Weber grill and apply fire until you have this: (seasoning not needed, tho a wrapping of bacon is a nice touch )
(http://www.ka4zzq.com/Mongrels/Steak!_LR0022.jpg)
4 Enjoy:
(http://www.ka4zzq.com/Mongrels/Steak!_LR0040.jpg)
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figures, only a muppet would object to eating tasty frog legs :noid.
semp
:rofl
hey if you like eating something that taste like pond...more power to ya :aok
and when I land kills it says SUICIDE DWEEBZ for a reason :aok
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Okay, I need some specific help and this must be the place to ask. Mrs. Shida has to increase her protein and fat intake presently. She's partial to a bit of steak now and again, but I confess I have no idea how to cook the stuff so I figured I'd ask in surely the most appropriate place, a forum full of Americans :banana:
We only have access to ordinary ovens / rangetop thingies, no BBQ grills or anything like that. How do I cook it just right, not too much / too little and what can I do to add variety, such as sauces and flavourings. I live in Europe but can in theory go to the American shop in Amsterdam.
Help please, let the best recipe win!
It seems most people still have trouble reading and understanding. :rolleyes:
Broiling is a very common method in places where the weather and insects do not allow for grilling unless you have an inside grill (not so rare in America but very rare elsewhere).
When you buy your meat just find something with a nice edge of fat around it. Then you can wrap foil around a wire rack (cooling/cookie racks) and then place that on top of a cookie sheet or cookie pan. Season as you like it. Everyone has different tastes for seasoning. I use cheaper Mccarran whiskey plus spices overnight in the fridge.
1/4 cup Mccarran whiskey
1/4 cup soy sauce (big with my wife)
1/4 cup Dijon mustard
1/4 cup finely chopped green onion
1/4 cup packed brown sugar
1 teaspoon salt
1 dash Worcestershire sauce
ground black pepper to taste
(I add an Asian spice also but I know you wont like it much on red meat)
Set the oven to broil and put the oven rack in the middle. Broil with the door slightly open and keep an eye on it. When it looks about right (the appearance you see when you eat steak) then flip it. The first time through you might want to test it by cutting the meat and checking the interior color.
This is the most awesome marinade for anything that is meat... even fish and shrimp.
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Go to http://www.bbqu.net/index.html
APdrone has the right idea. I use a weber grill. However with those thick cuts of meat, its hard to judge on how well or raw they're cooked. Those tasty parts of a cow that run along the back and ribs are usually cut thick (rib-eye, t-bone, porterhouse and filet). Never measured the thickness, but they're an 1-1/2"? I still over or under cook them from time to time. I've paned seared them, then finished them off in the oven. Not as good, but still tasty. Just need a good sauce to but on them.
Search bbqu's web site for prime cuts of beef. He show's how you can push down on the meat, and gauge how they are cooked.
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These are great recipes and advice. Many thanks every one. Indeed we are unable to grill if t involves direct combustion because we live in apartments. Can a similar effect be achieved with one of those aluminium pans, the ones with the ridges in them?
What is broiling? Is that were you fill an electric kettle to the brim, set it running and then toss the steak in, closing the lid behind it?
Some of the marinades sound very tasty. Thanks all for contributing.
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Broiling is where you put something in the oven and cook it with direct heat from the top burners.
American ovens usually have a heating element on the bottom that is covered with a metal shield so the heat is not directly on the food, and an un-covered heating element on the top that gives direct heat to food from the top. "Baking" uses the bottom element, "Broiling" uses the top element. This can be either gas or electric, doesn't matter.
Broiling is sort of like using a grill, but upside down since the heat comes directly from the top not the bottom.
Non-US ovens may not be exactly the same or may use different words for the same thing.
You can also get a "toaster oven" which is pretty much just a small broiling oven that can fit on a countertop.
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Skillet and steak is your friend. Figure it out. This from a guy who worked in fine dining restaurants. There are other ways better ways. But if all you have is a pan and a range, you can cook GREAT steak.
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Has anyone ever been to Mcguires Irish pub in either Destin or Pensacola FL?
"I'll have what the gentleman on the floor is having!" My all time favorite T-shirt was from there along with the Muff Divers Intl shirt I had in college that said "no muff too tough we dive after five!"
Anyway yes they have a kick butt steak there but it isn't their specialty.
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You want to get a thick cast iron frying pan or griddle. Aluminum won't work right. It helps maintain the searing heat you will need to cook the steak.
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here's the easy way out :D
https://www.ronco.com/products/showtime-standard.html
semp
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These are great recipes and advice. Many thanks every one. Indeed we are unable to grill if t involves direct combustion because we live in apartments. Can a similar effect be achieved with one of those aluminium pans, the ones with the ridges in them?
What is broiling? Is that were you fill an electric kettle to the brim, set it running and then toss the steak in, closing the lid behind it?
Some of the marinades sound very tasty. Thanks all for contributing.
The idea for the wire racks was to keep the surface heat from causing the steak to adhere to it. The foil merely makes clean up that much easier.
In Europe you call broiling "upper element."
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Oh the grill! :rofl This is where it gets confusing.
On our oven the symbol has three triangles like this but upside down:
^^^
Also have a fan assisted version of that. Interesting, I thought you would exclusively slap it on a hot surface.
Looking at APDrone's picture, I think most of the steak we can buy here has been cut in the other direction.
This thread is making me hungry :banana:
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.This thread is making me hungry :banana:
Same here bud :cry
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Super easy way to cook a New York strip or what you might call a club steak. Also has an optional sauce bit.
https://www.youtube.com/watch?v=bDQNlnKvIk4&feature=player_embedded (https://www.youtube.com/watch?v=bDQNlnKvIk4&feature=player_embedded)
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"I'll have what the gentleman on the floor is having!" My all time favorite T-shirt was from there along with the Muff Divers Intl shirt I had in college that said "no muff too tough we dive after five!"
Anyway yes they have a kick butt steak there but it isn't their specialty.
No but its the only thing I eat there its just so darn good. That and the black bread mmm. I forsee a trip soon.
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Go to a nearby park, bring your own cooking grate (for cleanliness), coals, and the proper fixins. Bring a picnic basket, china, silver utensils, a candle or two, and a large blanket. Bring an iPod with speakers for some excellent classical music, Bach, for example, and be prepared for a lot of smiles and winks. :)
Add some flowers for an extra level of awesomeness to your steak picnic. :aok
Make sure said spot in the park is secluded, or else a lot of envious women will have their angry husbands coming after you.
:D
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Any steak you soak, marinate, pour a bunch of crap on, you are not a steak lover and like the taste of something else not steak.
Now, a little dry rub spice actually helps bring out the flavor of the meat.
I like New York's, Filet's and an occasional T-bone or Porterhouse.
Buy your meat at a quality store. We have a store here that sells grain fed Iowa beef. It's the best here in America hands down.
Like every one has said... It really takes a BBQ to get the flavor... but if you just can't make it happen there are pans like this
http://ecx.images-amazon.com/images/I/41TAES3Q7XL.jpg (http://ecx.images-amazon.com/images/I/41TAES3Q7XL.jpg)
that do a decent job and some stoves have similar in the middle. I have a pan that is similar, except it's from the 50's, I use for Lamb chops.
Or you could Broil it.
Steak ...It's what's for Dinner,
Good Luck
:cheers:
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You want to get a thick cast iron frying pan or griddle.
:aok
forget fillet its expensive and tasteless. nice marbled sirloin, super hot pan, oil smoking, 2mins each side, let it rest for 5mins at most. job done :D
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I think the sear on each side then broil is the way to go if there is no grill.
And just cause this conversation makes me think of it...
http://www.youtube.com/watch?v=CTNhCzmUjlw
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I'm amazed Zack hasn't jumped in here.....Pies .... glorious steak pies ...... I'm sure you can make a curry or stew..... make it your favorite way use a bit of arrowroot to thicken...or cornflour..what ever is your preference...... cook up a batch of any flavours you would like as I say you can even make a curry.... either use it straight away or cook and save for other times .... then just buy some ready rolled pastry sheets... can use pie tins or shape by had to make a pastie .... bake for 30 mins or till the pie looks golden mmmmmmmmm tasty :)
the other thing for cooking steak...... cook each side only once.... put into a hot pan...Prior... season marinade as you choose ( many ready to go steak seasonings on the market( blah blah blah...yes I know but sometimes you just want a quick whip up) ).... cook till you see blood ...flip and cook for aproximately the same amount of time take off the grill and rest...I I normally can't wait long.....good thing about this is the juices.... bread butter sop 8)
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Any steak you soak, marinate, pour a bunch of crap on, you are not a steak lover and like the taste of something else not steak.
Now, a little dry rub spice actually helps bring out the flavor of the meat.
this is so true, it annoys the hell out of me to pay 10 dollars a pound for a nice porterhouse just to see my gf poke it with a fork add Worcestershire to marinade then eat it with A-1 sauce. it will taste the same as any steak that costs 2 bucks a pound.
Mine just has sea salt and pepper. sometimes I will use a marinade but never on expensive cuts, i use a cheaper steak since you wont taste it anyway.
semp
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I'm amazed Zack hasn't jumped in here.....Pies .... glorious steak pies ...... I'm sure you can make a curry or stew.....
Curry especially is my best dish, an Indian Doctor student friend of mine taught me his grandmother's recipe, also how to cook Basmatti rice just right.
I can also make a nice Steak and Ale pie, I'll share that recipe with you fellas when I get out, it's the least I can do. You can get a Brown Ale over there I trust?
Just never mastered steak. Plenty to experiment with already :banana:
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I think the sear on each side then broil is the way to go if there is no grill.
This.
But it really only works well with better cuts. When the steak comes out of the oven, put it on a wire rack and cover loosely with foil for 10 min, NO LESS.
Cheaper cuts are good for braising or oven roasting.
Stew meat is best cooked the day before by searing in a very hot pan till dark brown on all side. Putting it in the refrigerator over night tenderizes it for a shorter cook time the next day.
I own one of these and use it in the winter when the outdoor smoker is rendered useless. http://www.cameronsproducts.com/stovetop-smoker (http://www.cameronsproducts.com/stovetop-smoker)
Lightly smoke the steaks for a 1/2 hour or so prior to cooking. Yes, it too can be done a day ahead of time and put into fridge overnight. The rack in the smoker is perfect for a "resting" rack.
Hope that helps a bit.
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Step 1, contact Forker and get meat from him. With enough referrals I'm thinking he will give me some free steaks :angel:
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this is so true, it annoys the hell out of me to pay 10 dollars a pound for a nice porterhouse just to see my gf poke it with a fork add Worcestershire to marinade then eat it with A-1 sauce. it will taste the same as any steak that costs 2 bucks a pound.
Mine just has sea salt and pepper. sometimes I will use a marinade but never on expensive cuts, i use a cheaper steak since you wont taste it anyway.
semp
My wife does the sames thing with A-1 and I shake my head every time. I grill the steaks and add nothing prior, nor after. I prefer Med. Rare and grill hers for a bit (Med. Well), then add mine. We get our meat from a butcher Up North and I will never buy store bought meat again from a grocery store.
Shida. If you do not have a grill, Sear and Broil (on the good cuts that is).
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I have always considered that you pay for texture and not flavour. A properly matured rump steak cooked simply with a 4 pepper grind is just incredible flavour. I slow cook a lot because we are either both out at work, or she is, and i'm playing AH :joystick:
I use skirt and chuck or the very cheapest cuts for curries or bourgignons. Seal them at atomic temperature and then cook them for at least 8 hours.
Not long ago I did a shoulder of Venison. Marinaded in port and red wine for 48 hours, sealed, then into the big slow cooker for 12 with beef stock, the marinade, more port, mushrooms redcurrants and shallots. That was goooood
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fire pit
add a dash of fire "bam"
Wrap a mix of you're favorite veg and potatoes add three table spoons of real butter in foil (seal tightly)
Slice 1/8" thick strips of any good beef (no tendons or Grissel / fat) and wrap separately in foil with more real butter maybe a good fish sauce too.
Once the rather large fire (8 to 10) pieces of thick wood has burned down to just embers place the veg on and cook for 15 minutes.
After putting the veg on at the 5 min mark put the beef on. Let it cook for 10 mins for well done and 5 mins for med rare.
After cooking pull the bags of aluminum foil off and sea salt and pepper to taste.
It's called a hobo dinner and is well.....just easy and awesome. We do this once or twice a month in our back yard or when camping.
Good stuff,
TOE
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fire pit
add a dash of fire "bam"
Wrap a mix of you're favorite veg and potatoes add three table spoons of real butter in foil (seal tightly)
Slice 1/8" thick strips of any good beef (no tendons or Grissel / fat) and wrap separately in foil with more real butter maybe a good fish sauce too.
Once the rather large fire (8 to 10) pieces of thick wood has burned down to just embers place the veg on and cook for 15 minutes.
After putting the veg on at the 5 min mark put the beef on. Let it cook for 10 mins for well done and 5 mins for med rare.
After cooking pull the bags of aluminum foil off and sea salt and pepper to taste.
It's called a hobo dinner and is well.....just easy and awesome. We do this once or twice a month in our back yard or when camping.
Good stuff,
TOE
Agreed, wife and I do this when we're camping - always comes out real tasty, and very little clean up afterwards.
Wurz
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Agreed, wife and I do this when we're camping - always comes out real tasty, and very little clean up afterwards.
Wurz
+1
Edit:
You need to get out of your apartment and get one of these :D On the grill right now with a hint of oak smoldering on the far left side......
(http://i364.photobucket.com/albums/oo82/bzavasnik/WP_000386.jpg)
OK, it's not steak, but.......... :banana:
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You might consider an indoor electric grill. Most are small enough where you can cook on your kitchen countertop or kitchen table. Would be compliant with apartment's policy.
I have a book called The Barbecue Bible by Steven Raichlen. Has over 500 recipes from all over the world.
Had it for a couple years and I'm still getting new ideas from it.
As for protein: pound for pound tuna fish has more than most other meats. What the body does not convert to pure protein it pretty much gets rid of.
Peanut butter is an excellent source of protein as well
EDIT: He probably read all the replies then took her to Outback
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+1
Edit:
You need to get out of your apartment and get one of these :D On the grill right now with a hint of oak smoldering on the far left side......
(http://i364.photobucket.com/albums/oo82/bzavasnik/WP_000386.jpg)
OK, it's not steak, but.......... :banana:
Dragon, your making all hungry like again - and I'm stuck at work for the next 4 hours ya bad man :D
Once (if) we ever get moved, I will be buying something like that. When I do, I'll be pming you for recipes/instructions. Just so ya know,
Wurz ;)
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Dragon, your making all hungry like again - and I'm stuck at work for the next 4 hours ya bad man :D
Once (if) we ever get moved, I will be buying something like that. When I do, I'll be pming you for recipes/instructions. Just so ya know,
Wurz ;)
Sorry Wurz :cry
On the plus side....at least I didn't post what the final plate looks like cuz that would make your mouth water. :uhoh
(http://i364.photobucket.com/albums/oo82/bzavasnik/WP_000388.jpg)
Oh, Damn, my bad. :rofl
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Sorry Wurz :cry
On the plus side....at least I didn't post what the final plate looks like cuz that would make your mouth water. :uhoh
(http://i364.photobucket.com/albums/oo82/bzavasnik/WP_000388.jpg)
Oh, Damn, my bad. :rofl
You *&*&()*(&&*)_+(
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:rofl You, you, you, you, you utter bastage - that looks fantastic.
And yes, I'm drooling ya bugger!!!!
;) Wurz
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are those cucumbers outta the garden? Can't wait for ours to get bigger than my thumb.
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are those cucumbers outta the garden? Can't wait for ours to get bigger than my thumb.
Zucchini.
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Equal parts favorite steak rub (Montreal steak seasoning, etc) and ground coffee. Rub on meat. Let sit for at least 30 minutes.
Cook over fire til desired temperature. Wife and I prefer rare (160 deg. F). The less you overcook, the less-likely the coffee in the rub will lend a burnt taste.
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Tenderizing/Marinade- If you plan to Marinade a few days before, to both add flavor and
tenderize, best base is a salt water brine for any meat/poultry :aok
:cheers: Oz
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My wife does the sames thing with A-1 and I shake my head every time. I grill the steaks and add nothing prior, nor after. I prefer Med. Rare and grill hers for a bit (Med. Well), then add mine. We get our meat from a butcher Up North and I will never buy store bought meat again from a grocery store.
Shida. If you do not have a grill, Sear and Broil (on the good cuts that is).
A-1 isnt even allowed in my house
using A-1 on a steak I have prepared is the fastest way to get an in your face R Lee Ermey Full Metal Jacket impersonation let loose on your arse and see you being served low grade hamburger the next time steak is made for everyone else.
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To each their own.
Everyone I know likes their steaks differently
Go to the butcher and ask for a few cuts of meat. Cook them and try them. Sauces and everything else is allowed if it tastes good. Don’t know what other foods you and your wife like so it is tough to give you an idea of how to cook it.
My girlfriend likes her steaks rare so I try to find nicer cuts of sirloin, or filet for her, Grill or use a cast iron pad to cook them. Myself i buy cheaper stakes and marinade them because I like mine well done and after you burn the hell out of it , it really does not matter
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Funny story. My former Father-in-Law was a Truck Driver in Germany.
He used to haul meat to the US Military Commissaries.
He thought that the steaks he hauled all the time were dog food :rofl (Germans weren't
so familiar with steak, at least he wasn't).
His other Son-in Law (ex Air force) told him that they were steaks and made one for him.
After that, at least 1 box would "fall off" of the truck with every load.
First time I made Chilli, he refused it, thinking it looked like Dog food as well :rofl
That is, until he tried some, then he couldn't get enough :rofl
:cheers: Oz
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If she needs to gain weight add on some sauce to the steak:
Generous dolop of butter
Half a finely chopped onion, 4-6 finely chopped cloves of garlic
Salt
Pepper
Beef broth
Heavy cream
Brandy or even better Cognac
Generous dolop of butter in a hot pan, add onion and garlic and pepper
Add beef broth to slightly above the amount of end product you want.
Simmer and cook down
Add Brandy or Cognac (not too much)
Add more broth
When mix is back up to simmering then add about a half cup of heavy cream.
Add flour to thicken
Salt to taste
Pour over steak.
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My recipe:
Buy a good size chunk of quality beef sirloin.
Leave the beef to set to room temperature for at least two hours.
Cut to half inch thick slices.
Warm the pan so hot that if you drop a drop of water on it it immediately vaporizes.
Drop a gob of butter on the pan.
Apply generously salt on the steak.
Fry on both sides for about 2 minutes, if you see drops form on the top side of the steak you already overdid it. Wrap the steaks in foil to settle while preparing the seasoning.
After cooking save the juices from the steaks, then apply crushed rosé- and green peppers (spices, not the fresh ones), some corn flower for thickening and a gush of water. Perhaps some red wine with a touch of salt and a small drop of worchestershire sauce. Mix a little to form a seasoning. Add a few sliced champignons or other mild taste mushrooms. Let it simmer a while.
Serve on warmed plates with garlic-cream potato stew on the side.
The last and most important bit: Discover it tastes like crap and go to a proper steakhouse to eat :x
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Get a really nice cut of Filet Mignon.
Grab your cast iron pan and get it really hot.
Throw the filet in, about 2 minutes per side, No more !
Pull the filet out and set on the very warm serving plate.
Put half a stick of butter an half a cup of cooking wine in the pan.
There should be stuff stuck to the pan from the steak cooking.
Scrape it with a spatula and let it simmer.
Grab a couple of big fresh oysters.
Drop them in the pan and cook for 2 minutes.
Remove oysters and place them on the plated steak.
Continue to simmer the sauce untill it thickens to your liking.
Pour the sauce over the oysters and steak.
No really, you must try this. It is really easy.
My favorite meal evah !
Oh btw Im 6'4" and weigh 155 pounds. If you look like a walrus I wouldn't cook this very often.