Anyone know a good steak recipe?

In My Humble Opinion
1

One that doesn’t involve frying, grilling, or bbqing?

I’ve got a couple of t-bone steaks for dinner tonight and decided I’d like to try something new with them, but off the top of my head and after a quick search through my mum’s hundreds of cook books I can’t find any recipes that don’t eventually wind up using a barbeque or stovetop.

Ordinarily I’d just ask mum (cooking is her hobby and she’s very good at it) but she’s out of the country and non-contactable so I though I’d try another resource… :slight_smile:

2

by process of elimination, that leaves boiling, roasting, broiling, or tar-tar…

i personally recommend marinating in Dale’s sauce and frying or broiling. mmm. but don’t marinate in Dale’s for more than 15 minutes.

and there is always stir fry.

3

Well it does not involve BBQ per say but you should go and try the find the recipe for Salt Steak from The Von Hoffmann Bros.’ Big Damn Book of Sheer Manliness…a big damn book and a big damn good read.

My friends, being manly men, took the recipe and tried it. Swear to god the juiciest, tastiest steak you will ever eat

I will see if I can find my book and do a quick copy from it

Think of it this way…it involves heavily seasoning your steak, wrapping it in a Wall Street Journal, dunking it in a bucket of water then laying it in a fire.

Now THAT is a recipe for KINGS

4

Sounds like Lawry’s.Basically all you do (at home )is season steak w/pepper,garlic,or whatever spice you like w/meat put it in a dutch oven covered w/rock salt.Keeps juices in.Make sure to brush the excess salt off before eating it.

In leiu of using fire (no frying,grilling,etc.) maybe you can puree it in a blender and drink it :slight_smile:

5

Not against fire, just looking for methods of cooking steak that are different from what I usually use.

6

Silent, you’ve paid good money for a couple of decent T.bones and you want to experiment???

Stick to the barbie mate…the only good steak is one that has had the lick of Hades on it. It may be carcinogenic but geez it tastes good. :stuck_out_tongue:

7

Here’s the plan: Have the butcher cut 'em thick; an inch and a quarter to an inch and three-quarters. Get a head of garlic with big cloves. Cut up a few cloves lengthwise into pieces a little bigger than a kitchen match. Next, take a sharp, pointy knife and make slits in the steak about half an inch apart all over the edible meat. Pulling the slits open with the knife point, jam the slivers of garlic into the slits. Have some left over? Save 'em for your next sauce. Anyway, If you don’t wanna grill it, use a roasting bag. If the instructions give you times “per pound,” open the oven at about half that time, and check the meat thermometer you stuck into the middle of the thickest part of the meat. When the needle is ten or fifteen degrees (F) short of the doneness you want, pull it out of the oven. The steak will continue to cook after that, and the temp will continue to rise.

Apologies to you metric folks; I don’t have my conversion table handy.

If you’re grilling, don’t worry about the juices leaking out from all the slits. That stuff is either a myth or it’s overblown. This will be a very juicy steak.

8

Steak Sorbet??

9

Yeah, I agree with everyone else, that’s just weird.

I guess you could boil 'em up in a big pot, make some soup. Shades of Apocalypse Now.

10

If you should decide to go ahead and use fire, the TM have lots of ideas:

Best way to cook steak?

EvilGhandi’s mat of onions is a good one.

11

OK, get a 22 oz can of Foster’s. Pour some of it into a glass to drink, the rest into a roastsing pan.

Now add a lot of fresh minced garlic, good sized pinches of rosemary, sage and basil, a light sprinkling of cayenne pepper, and a good glug or two of soy sauce (tamari preferred).

Roast your steaks in it, periodically basting with the beer sauce.

Yummy.

12

Fosters? I dunno where I could get that around here.

Seriously!

But that one sounds good. (rumble)

13

The BEST way to cook a steak (it’s not quite frying, so NYAAH!)

Let the steak come to room temperature.

Crank your oven up as high as it’ll go.

Get a cast iron skillet. Put it on a burner. Crank it up as high as it’ll go.

Get a drop of oil (canola or peanut are great: olive oil, not so much: it burns too easily) and smear it all over the steak on both sides. It should take less than a 1/2 teaspoon for BOTH sides.

Sprinkle the steak with kosher salt, fresh cracked pepper and a tiny bit of garlic powder.

Toss the steak in the now red-hot skillet. Let it sizzle for about 3 minutes. With tongs, flip it over. If it’s sticking, don’t force it, let it sit another minute. Once it’s flipped, let it cook on side 2 for another three minutes.

Flip it back over and put the whole skillet into the oven for about 4 more minute for medium-rare.

When it’s done, take a saucer, turn it upsidedown on a plate and let the steak rest on the upside-down saucer (to let any juices that may drain off drain away from the steak) for about 3 minutes.

Take some wine (any kind) about 1/4 cup, and dump it in the skillet. Scrape up all the juices and goo. Add some teriayki sauce, and worsticher(sp) sauce to taste and stir.

Don’t pour the sauce over the steak, but serve it on the side.

Fenris, steak-master extrodinare

14

Here’s my dad’s awesome “recipe” for your next steak dinner:

Tenderloin or Filet Minon (thick as you can get)

Coat well with course ground pepper, lots!

Heat up a pan (med-high I think) with butter (not the fake stuff)

Cook the steaks to your desired doneness – med-rare is best

In the final two minutes or so of cooking the steak, coat with a generous amount of Major Grey’s Chutney.

Pour whatever amount of Grand Marnier over it, then light it with a match (be careful with this part, you don’t wanna singe off your eyebrows or hair.)

Serve!

Goes great with a fettucine alfredo and artichokes on the side.

I especially like this as a meal to serve guests, be sure to have them in your kitchen to see the flames, that’s part of the exceitement. (Dad had a portable cooktop workstation that he would do this on, like they have in restaurants.)

15

This recipe is Mr.Silky’s and I’ve never made it, myself, but I know what all he did (and it’s easy, or else he’d never have done it!)

We didn’t have a grill at that time, so we had to use our broiler in our gas oven. If you have an electric oven, I would think you’d set it to “broil” and just stick 'em in the oven itself.

Get some rib-eyes. Marinade them in some worcestershire for about an hour, in the 'fridge.

Take them out, and put them in aluminum foil. On top of them, put onion, mushrooms, bell pepper, onion and garlic salt, and then fold the aluminum foil together on top. Place in hot oven for about five to ten minutes, depending on how you prefer your steak. Five being about medium rare to medium.

When you take them out, they are absolute heaven. Serve with baked potatoes, salad and a good Merlot. (Or a good beer, if you’re like Mr.Silky.)

It’s really easy, fast and delectable. You can always add any other toppings you like, or a different cut of meat, but the rib-eyes always did the best, IMO.

Eat, drink, and be merry!

16

You could somehow get the cow out in the field struck by lightning …

:smiley: