Girls With The Mostest

JessFM · Posted: Thu Jan 18, 2007 7:59 pm Post subject: Steak Recipes/Techniques?

my bf says he doesn't like steak much because when he gets them in restaurants, they're too dry... so I don't make them for him. Last week I was determined to turn him on to steak, so I made him some filet mignon with a red wine reduction- he LOVED it.

now i want to start making him steak more often, but since i don't have much experience cooking it, I need some help! What are your favorite steak recipes or techniques?

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BeccaB00bs · Posted: Thu Jan 18, 2007 8:04 pm Post subject:

Have you ever heard of Dales seasoning? It is a liquid marinade and it taste great on all kinds of red meat and chicken!
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http://www.bagalleries.com/index....2&Itemid=2&g2_itemId=2616

JessFM · Posted: Fri Jan 19, 2007 8:05 am Post subject:

Tori911 · Posted: Fri Jan 19, 2007 2:08 pm Post subject:

1 boneless rib eye steak, 1 1/2-inch thick
Canola oil to coat
Kosher salt and ground black pepper

Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.

When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.

Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)

Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

You can also do this on the stovetop- heat the pan until it's very hot. Sear steak on both sides- creating a nice golden brown crust on each side. Lower the heat to medium and cook until done. You can actually touch the steak to check how well done it is...the harder the steak the more well done it is. I prepared steak this yesterday and it was DELICIOUS!!! Extremely juicy.

Two important tips to make a great steak-

**always let it warm up to room temp before cooking

**always let it rest before you cut into it

I believe a great steak can stand on it's own, but here is a simple topping to add a little pizazz. Sometimes I just do mushrooms,shallots and sherry.

2 ounces extra-virgin olive oil
1 pound crimini mushrooms, sliced thinly
8 shallots, finely diced
4 cloves garlic, crushed
14 ounces Worcestershire sauce
14 ounces veal jus or beef stock :sprt6%:

JessFM · Posted: Fri Jan 19, 2007 5:47 pm Post subject:

wow, that sounds great with the topping!

Thanks, Tori- that's really helpful.... i need to get a good technique down! time and temperature are the challenges!
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Tori911 · Posted: Sun Feb 04, 2007 2:26 pm Post subject:

I'm not feeling well so I'm just hanging out watching th food channel. Bobby Flay made a really yummy looking flank steak today. It looked really easy and I love the ingredients in it-steak-fontina cheese-basil-and prosciutto with a red wine reduction. The recipe say you roll and tie it, but on the show he simply folded it in half. I think I'll try this one this week.

4 shallots, coarsely chopped
1 cup dry red wine, such as Cabernet
1/4 cup olive oil
2 pounds flank steak
Salt and pepper
1/4-pound thinly sliced prosciutto
1/4-pound thinly sliced fontina cheese
14 fresh basil leaves
Olive oil
Cabernet-Shallot Reduction, recipe follows

Whisk together shallots, wine and olive oil in a large baking dish. Add the steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight.

Heat grill to high.
Remove the steak from the marinade and blot with paper towels. Lay on a flat surface, cut side up, and season with salt and pepper. Cover the surface with the prosciutto slices, then top with the cheese and a layer of basil leaves. Starting with the side facing you, tightly roll up the steak around the filling. Using kitchen string, tie the roll in 4 or 5 places.

Brush the outside of the steak with oil and season with salt and pepper. Grill the steak over high heat until browned all over, 8 to 10 minutes. Turn the steak 4 times as it cooks. Move the meat away from the direct heat and grill for 15 to 20 minutes, or until an instant-read thermometer registers 125 degrees F for medium-rare. Remove from the grill and let rest 5 minutes before slicing. Slice against the grain into 1/2-inch thick slices and drizzle with the Cabernet-Shallot Reduction.

Cabernet-Shallot Reduction:
2 teaspoons olive oil
3 shallots, finely chopped
1 bottle Cabernet wine
1 teaspoon black peppercorns
Salt
1 tablespoon honey
Heat oil in a large saucepan on the grates of the grill over high heat. Add the shallots and cook until soft. Add the wine and peppercorns, bring to a boil and cook until thickened and reduced to 1 cup. Strain the mixture into a bowl and season with salt, to taste, and honey.