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eris
underground
Registered: 11/17/98
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Loc: North East, USA
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Your favorite steak recipe?
#5191832 - 01/17/06 04:42 PM (18 years, 2 months ago) |
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I have a bunch of steaks in my freezer, but I am looking to experiment with some new seasonings/sauces combos. I know there are millions of recipes out on the net, but I wouldn't know which one to choose. I want to hear from some of the people here.
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rawtoxic
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Re: Your favorite steak recipe? [Re: eris]
#5191856 - 01/17/06 04:50 PM (18 years, 2 months ago) |
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This is what I like to do in the winter when I can't grill..
Take a good cut filet mignon, new york strip some good shit..
Warm a skillet to medium heat with unsalted butter season with minced garlic/onions whatever you like.
Cook to your liking. I usually do 3 mins a side New york strip for medium rare.
Then I mix up a sauce of: heavy whipping cream, juices of meat, blue cheese and brandy.
maybe like 1/2 cup cream 1/8 cup blue cheese 2 tbsp brandy tweak to your liking.
I don't like blue cheese but it taste dank in the sauce.
You could add whole peppercorns, capers, or something else with the sauce if you like.
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Veritas
Registered: 04/15/05
Posts: 11,089
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Re: Your favorite steak recipe? [Re: eris]
#5192084 - 01/17/06 06:10 PM (18 years, 2 months ago) |
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My favorite way to "do" steak:
Saute thin slices of sweet onion in butter until translucent Remove onions from pan & quickly sear steak on both sides with high heat. Lower heat, replace onions in pan, and add:
good-quality beef bouillon (1 cube or 1 tsp if in a jar) 1/2 bottle porter or stout several turns of fresh-ground pepper sliced mushrooms (I prefer Crimini, but you can go fancier if you like.) more butter
Put a lid on the pan and simmer the steaks until they don't bleed when you poke them.
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Rustifer
prestige worldwide
Registered: 04/10/05
Posts: 7,071
Loc: Central Texas
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Re: Your favorite steak recipe? [Re: Veritas]
#5201905 - 01/20/06 07:52 AM (18 years, 2 months ago) |
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basaltic vinegar garlic steak
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sucklesworth
Lick me where Ipee
Registered: 08/01/03
Posts: 54,259
Loc: If I was up yer ass you'd...
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Re: Your favorite steak recipe? [Re: eris]
#5201984 - 01/20/06 08:43 AM (18 years, 2 months ago) |
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johnny's fresh ground pepper worchestershire
horse radish on the side
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Nixtrus
Registered: 12/14/05
Posts: 50
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Re: Your favorite steak recipe? [Re: eris]
#5202392 - 01/20/06 11:07 AM (18 years, 2 months ago) |
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I have a bunch of really simple mixes of things I do with steaks to make 'em tasty...
One of my favorites is Teryaki, ground ginger, and garlic. =) If you feel like gettin' fancier, you can go ahead and use some chili oil, too. Mmm... Chili powder works too, but chili oil is some good stuff!
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GabbaDj
BTH
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Re: Your favorite steak recipe? [Re: eris]
#5203996 - 01/20/06 07:07 PM (18 years, 2 months ago) |
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Salt, pepper, worshtershire, onions and mushrooms. A1 on the side.
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geokills
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Re: Your favorite steak recipe? [Re: Nixtrus]
#5204021 - 01/20/06 07:15 PM (18 years, 2 months ago) |
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Gotta watch flare-ups on the grill if you're usin' oil!
That said, I switch up my steak seasonings so often that it ain't funny.. but worcestershire is definitely a staple, as is room-temperature beef!
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quiver
freedrug
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Re: Your favorite steak recipe? [Re: eris]
#5207099 - 01/21/06 04:21 PM (18 years, 2 months ago) |
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i love bbq steak,it has a round bone in it and for some reason i find it tastes better than the more expensive cuts,my mrs cooks it with bbq seasoning then puts it on toast with a slice of cheese,cooked onion and tomato sauce(ketchup) sometimes i might throw a sunny side up egg on it too cant beat a steak sanga
i dont mind rump medium rare with chilli relish either
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Rustifer
prestige worldwide
Registered: 04/10/05
Posts: 7,071
Loc: Central Texas
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Re: Your favorite steak recipe? [Re: quiver]
#5209424 - 01/22/06 08:32 AM (18 years, 2 months ago) |
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balsamic vinegar salt pepper
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AliceDee
-L S D-
Registered: 08/10/03
Posts: 3,957
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Re: Your favorite steak recipe? [Re: Rustifer]
#5209863 - 01/22/06 11:16 AM (18 years, 2 months ago) |
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two words... bonanza seasoning... if you can find it... get it...
Edited by AliceDee (01/22/06 11:17 AM)
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mycoprog
Modular Heretic
Registered: 01/12/06
Posts: 797
Loc: N. America
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Re: Your favorite steak recipe? [Re: AliceDee]
#5212228 - 01/22/06 09:46 PM (18 years, 2 months ago) |
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im hungry......
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eris
underground
Registered: 11/17/98
Posts: 48,024
Loc: North East, USA
Last seen: 6 months, 15 days
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Re: Your favorite steak recipe? [Re: mycoprog]
#5220181 - 01/25/06 12:13 AM (18 years, 2 months ago) |
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Thank you for all of the suggestions guys, I will have to try some of them out. I have enough steaks to try them all in fact. My mouth is watering just thinking about it.
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Simisu
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Re: Your favorite steak recipe? [Re: eris]
#5238292 - 01/29/06 11:53 AM (18 years, 2 months ago) |
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salt!
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roach6
ethnobotanist
Registered: 03/05/01
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Re: Your favorite steak recipe? [Re: Simisu]
#5277999 - 02/08/06 03:20 PM (18 years, 1 month ago) |
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* Exported from MasterCook * LEMON MARINATED SIRLOIN STEAK Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2 lb. sirloin steak, cut 2 To 2 1/2" thick 1 t Finely shredded lemon peel 1/2 c Lemon juice 1/3 c Cooking oil 2 tb Sliced green onion 4 ts Sugar 1 1/2 ts Salt 1 t Worcestershire sauce 1 t Prepared mustard 1/8 ts Pepper Score fat edges of steak.Place meat in a shallow baking dish.Combine remaining ingredients.Pour over steak.Cover;let stand 4 hours in the refrigerator or overnight,turning steak several times. Remove steak from marinade,reserving marinade.Pat excess moisture from steak with paper towels. Grill steak over medium-hot coals 17 to 20 minutes.Turn;cook 15 to 17 minutes more for medium-rare.Heat reserved marinade on grill. Remove steak to serving platter.Carve steak across the grain;spoon marinade over slices.Makes 6 servings.
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soochi
Chef
Registered: 08/13/02
Posts: 2,420
Loc: The Richest County
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Re: Your favorite steak recipe? [Re: eris]
#5383796 - 03/10/06 12:07 AM (18 years, 23 days ago) |
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The secret to good steak? Good meat. Try searching for naturally farm raised, organic or even better aged meat. Hereford, or if you can get it American Wagyu beef are some of the best.
But here's a trick for cooking proteins in general (beef, veal, lamb, pork, some fish)
the protein should be as close to room temp as possible (so not fridge cold but not actual room temp)
Oil the meat up with the fat of your choice and season only with pepper or herbs (no salt, yet) put the meat on a rack with a drip pan to catch the juices and to save you from oven cleanage. place meat in a cold oven, shut door then turn oven on to 250F for meat and 200F for fish or more delicate or smaller or thinner cuts of meat (it would be wise to invest in a oven thermometer so you can acurately control the heat, which for this cooking method is crucial, most oven thermometers are around $5 most ovens differ in their said temp by at least 10-20F) cook until just slightly less than desired temp using a probe thermometer (at this low heat you will need at least 30 minutes cooking time but this will depend greatly on the type, cut (it should be a tender cut obviously) and size of meat portion.(a whole boneless lamb loin for example required about 45 minutes to medium rare) remove meat from oven and let rest for at least 10 minutes. after which you can season with salt then sear in a very hot heavy bottomed saute pan until nice and crusty on the outside. The low heat reduces cooking yield loss, makes for moister meat (you'll notice that the cooked meat once seared will not be sitting in a pool of its own juice since the low slow cooking gave the proteins a chance to gel before the juices could be cooked out by the traditional high heat method, think of it as a wet towel that's being rung out, the faster you ring it out the more dry the towel, the slower the more the water is left in the towel, meat proteins work in the same way). The low cooking technique is currently being utilized at some of the most highly acclaimed restaurants in the world namely El Bulli, The Fat Duck and Mugaritz. The resulting meat if cooked to nice medium rare is pink in the middle but has the cooked texture we're accustomed to and prefer. The only drawback is obviously the time factor, but most good things indeed take time. Once you try it you might become a convert.
like me
-------------------- Wee, sleeket, cowran, tim'rous beastie, O, what panic's in thy breastie! Thou need na start awa sae hasty, Wi' bickering brattle!
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TheCow
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Re: Your favorite steak recipe? [Re: soochi]
#5383997 - 03/10/06 01:08 AM (18 years, 23 days ago) |
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Say I wanted to make a bbq rub, or something to put on the steak so I can make a sandwich out of it, what do you recommend. That slow cooking method sounds good, Ive done that with lamb before and it was quite excellent.
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soochi
Chef
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Posts: 2,420
Loc: The Richest County
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Re: Your favorite steak recipe? [Re: TheCow]
#5387353 - 03/10/06 09:09 PM (18 years, 22 days ago) |
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If you can find it Pimenton de la vera (smoked paprika) makes a great bbq rub. along with some black pepper, garlic powder, onion powder, cumin, ground coriander, just a smidgen of brown sugar and some ground sassafras (gumbo file). I also add tomato powder (from penzeys) and dried soy sauce powder (from ajinomoto) but as is the rub should be good, mix it in quantities according to your tastes.
-------------------- Wee, sleeket, cowran, tim'rous beastie, O, what panic's in thy breastie! Thou need na start awa sae hasty, Wi' bickering brattle!
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SCOBYSNACKS
PAzuzu
Registered: 02/27/06
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Loc: SOmwhere near vodka bottl...
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Re: Your favorite steak recipe? [Re: soochi]
#5459969 - 03/30/06 02:23 PM (18 years, 2 days ago) |
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1−1/2 tablespoons Hungarian paprika 1 tablespoon ground coriander 1 tablespoon finely grated lemon zest (zest from 1 lemon) 1 tablespoon dried marjoram 2 teaspoons garlic powder 1 teaspoon salt 3/4 teaspoon freshly ground black pepper 1/2 teaspoon ground cumin 1/4 teaspoon caraway seeds, crushed 1/4 teaspoon ground cinnamon 8 boneless pork shoulder steaks, cut 3/4−inch thick In a small bowl combine paprika, coriander, lemon zest, marjoram, garlic powder, salt, pepper, cumin, caraway seeds, and cinnamon. Rub herb mixture on both sides of steaks, pressing into surface. Place steaks in center of cooking grate. Grill 10 minutes for medium (160F) or 12 to 14 minutes for well−done (170F), turning once halfway through grilling time. Bon apetito
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Chespirito
Stranger
Registered: 02/13/09
Posts: 3,259
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Re: Your favorite steak recipe? [Re: soochi]
#10360313 - 05/18/09 06:19 PM (14 years, 10 months ago) |
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Quote:
soochi said: The secret to good steak? Good meat. Try searching for naturally farm raised, organic or even better aged meat. Hereford, or if you can get it American Wagyu beef are some of the best.
But here's a trick for cooking proteins in general (beef, veal, lamb, pork, some fish)
the protein should be as close to room temp as possible (so not fridge cold but not actual room temp)
Oil the meat up with the fat of your choice and season only with pepper or herbs (no salt, yet) put the meat on a rack with a drip pan to catch the juices and to save you from oven cleanage. place meat in a cold oven, shut door then turn oven on to 250F for meat and 200F for fish or more delicate or smaller or thinner cuts of meat (it would be wise to invest in a oven thermometer so you can acurately control the heat, which for this cooking method is crucial, most oven thermometers are around $5 most ovens differ in their said temp by at least 10-20F) cook until just slightly less than desired temp using a probe thermometer (at this low heat you will need at least 30 minutes cooking time but this will depend greatly on the type, cut (it should be a tender cut obviously) and size of meat portion.(a whole boneless lamb loin for example required about 45 minutes to medium rare) remove meat from oven and let rest for at least 10 minutes. after which you can season with salt then sear in a very hot heavy bottomed saute pan until nice and crusty on the outside. The low heat reduces cooking yield loss, makes for moister meat (you'll notice that the cooked meat once seared will not be sitting in a pool of its own juice since the low slow cooking gave the proteins a chance to gel before the juices could be cooked out by the traditional high heat method, think of it as a wet towel that's being rung out, the faster you ring it out the more dry the towel, the slower the more the water is left in the towel, meat proteins work in the same way). The low cooking technique is currently being utilized at some of the most highly acclaimed restaurants in the world namely El Bulli, The Fat Duck and Mugaritz. The resulting meat if cooked to nice medium rare is pink in the middle but has the cooked texture we're accustomed to and prefer. The only drawback is obviously the time factor, but most good things indeed take time. Once you try it you might become a convert.
like me
Ive been thinking of trying out the reverse sear steak technique for a while now. I have a few questions though. I have always seared the meat first in a hot cast iron pan to get a crust, then put it in the oven to finish cooking. My thought was that the initial searing would make it so that juices from the meat cannot escape when the steak is cooking. It seems like if you put the steak in raw, juice would escape as the meat heats up as there is no protective shell.
Usually i do Alton Browns method of the 500 degree pan sear, then into a 500 degree oven for a short period of time. Ignoring the reverse sear technique for a moment, would it be better to sear at 500 then cook at 200 until it is done? What is physically going on in the meat that would make this be better.
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