Separate names with a comma.
Discussion in 'Cooking Forum' started by duckman, Jan 3, 2009.
Anybody got any good steak recipes to share?
Back in my younger days I owned a bar and steak house. Here's the marinade recipe that we used (and they are still using after 25+ years):
1 cup soy sauce
1 cup red wine (good drinking wine like a Merlot, Shiraz, etc.)
splash of Christian Bros. brandy
Marinate steaks for an hour or more, grill using only garlic powder (no salt) and pepper to taste. It tastes a lot like Dales's, just not as strong and overpowering.
1.5in thick filet mignon
olive oil and fresh cracked black pepper
Bring steak to room temperature. Coat liberally with oil and pepper. Heat charcoal grill to 350*. Grill 3.5 minutes on one side, flip one time with tongs, grill for 3.5 minutes on other side. Remove from fire, cover with foil and let it sit a few minutes.
Serve with baked potato and salad.
While the steak is still hot, rub some butter on it. Oh God, I'm hungry.
Now, to bad there wasn't a way to make duck breasts taste like a
1.5 inch Fillet grilled then coated with butter.
Garlic powder, kosher salt, black pepper
2 TBSP Lowry's seasoning salt
1 TBSP granulated onion
1 TBSP granulated garlic
Lightly oil steaks and add sprinkle the above seasoning blend to taste.
Add fresh cracked black pepper about a minute before you take off the grill.
Rosemary is an overlooked steak herb thats a nice change of pace.
Start with good product! USDA Choice or better!! Olive oil, garlic, pepper and kosher salt (trash that old idoized salt)!! no comparison!!. Let stand at room temp do not cook cold! Only turn three times...sear, cook, quick flip to finish. Do not cut into the meat to check doneness! Use your finger (poke the meat). to judge doneness (softer is rare and firm is well). Do this little helper on the finger thing...gentley touch your forefinger to your thumb, with the other hand poke the thumbpad of your palm underneath the index finger and the thumb that are touching... now move to the next finger and so on until you get to the little finger where that will indicate well done...goes like this rare, med rare, med, well. Or go to the meat thermometer. Let rest and serve hot.
Some steaks do better cooked in a hot skillet and finished in the oven, like filets...the pan yields a good base for a sauce that you can make while the steaks rest.
If I am doing steaks or burgers I will soak in Worchestershire Sauce for about 15 minutes to a half hour. A little garlic salt, onion salt, and fresh ground black pepper on the side going down on the grill first. Once on the grill hit the other side with the garlic and onion salt and pepper. I like mine medium rare to medium...
I also subscribe to the minimalist theory of steak preparation...BUY THE BEST GRADE OF MEAT YOU CAN AFFORD, season it with sea salt and fresh ground pepper, lay a fresh cut sprig of rosemary on top of it, and cook at room temperature (on wood or charcoal) between rare and medium rare.
Seasonings and marinades are to be used with inferior cuts/grades of meat only, which we all have to work with sometimes. (imho)
Now bistecca fiorentina is another matter all together!!