I am a beef lover and, of cause, love beef steaks very much. I have
tried to find a good recipe and did it myslef but never sucessed. Can
any one help me please? Thanks!!

In article .com,
"www.youvgotit.com" wrote:

I am a beef lover and, of cause, love beef steaks very much. I have
tried to find a good recipe and did it myslef but never sucessed. Can
any one help me please? Thanks!!

What country are you from? It will make a difference, because Eastern
food is so much different than Western food. Your cuts of meat may be
far different than my cuts of meat. Your idea of a steak may be so much
different than mine.

leo

--
http://web0.greatbasin.net/~leo/

www.youvgotit.com wrote:

I am a beef lover and, of cause, love beef steaks very much. I have
tried to find a good recipe and did it myslef but never sucessed. Can
any one help me please? Thanks!!

Find a 2" thich steak with bone, maybe a T-bone; ready a skillet and a good
quantity of coarsely ground sea salt.
Put a layer of salt in the skillet, about a good inch, then put the skillet
with the salt on high fire. When it is thoroughly hot, you can detect it by
hovering a hand over the salt or just waiting about five minutes, put the
meat on the salt, let it cook for about five minutes and then turn and cook
for other five minutes. Remove the steak from the skillet and put it in a
dish, cover with another dish and wait a couple of minutes. The steak will
be ready to serve.
The salt tends to stick to the steak only initially, then it forma a kind of
crust which falls easily off as you turn or remove the steak.
Usually I serve it sliced ("tagliata") with a good olive oil, a pepper
grinder and salt, with sides as green salad, mashed or roast potatoes, and
white bread at hand. Wine: be it red, old and strong
--
Vilco
Think pink, drink rose'

Vilco wrote:

five minutes, put the meat on the salt, let it cook for about five
minutes and then turn and cook for other five minutes.

FYI: the right moment to turn your steak is when the juices start to emerge
from the top side of the steak. For a 2" steak it should be around 5
minutes, but if you see the juices emerging just turn the steak.
--
Vilco
Think pink, drink rose'

In article .com,
"www.youvgotit.com" wrote:

I am a beef lover and, of cause, love beef steaks very much. I have
tried to find a good recipe and did it myslef but never sucessed. Can
any one help me please? Thanks!!

Steak recipe? Get a good prime steak; any cut you like, but I like New
York Strip. Set up a hot barbecue grill in your yard. Throw the steak on
the barbecue. Cook the steak until the flesh feels slightly firm when
you press it. Turn the steak over and cook until the flesh feels
slightly firm.

Take the steak off the heat and put it on a serving plate, then wait two
or three minutes. Put some Heinz ketchup on the side for dipping, a nice
baked potato, some sliced sautéed mushrooms and any green vegetable you
like, and you have a great dinner.

A great steak "recipe" depends on good quality meat. Cooking the steak
is simple; finding the good quality meat in your area might require a
bit of investigation. Ask your neighbors if they know a good butcher.

Vilco wrote:


Find a 2" thich steak with bone, maybe a T-bone; ready a skillet and a good
quantity of coarsely ground sea salt.
Put a layer of salt in the skillet, about a good inch, then put the skillet
with the salt on high fire. When it is thoroughly hot, you can detect it by
hovering a hand over the salt or just waiting about five minutes, put the
meat on the salt, let it cook for about five minutes and then turn and cook
for other five minutes. Remove the steak from the skillet and put it in a
dish, cover with another dish and wait a couple of minutes. The steak will
be ready to serve.
The salt tends to stick to the steak only initially, then it forma a kind of
crust which falls easily off as you turn or remove the steak.
Usually I serve it sliced ("tagliata") with a good olive oil, a pepper
grinder and salt, with sides as green salad, mashed or roast potatoes, and
white bread at hand. Wine: be it red, old and strong

This sounds pretty good Vilco, but IMHO I find that T-bone can be a tad
tough. But... if you're talking "rump" steak I think this would be great
--
Cheers
Chatty Cathy

In article .com,
"www.youvgotit.com" wrote:

I am a beef lover and, of cause, love beef steaks very much. I have
tried to find a good recipe and did it myslef but never sucessed. Can
any one help me please? Thanks!!

Marinate lightly in a bit of soy (or oyster) sauce with dried lemon
peel, black pepper and garlic powder. Marinate for at least 2 hours.

Bring steak to room temp.

Heat cast iron skillet with some olive oil until it starts to smoke.
Toss in just a little butter and add the steak when the butter melts.

Sear steak on both sides and cook to desired done-ness. I generally just
time it for 90 seconds per side as I like mine rare.

Serve with your choice of salad or veggies. I like to serve it with a
side of shrimp and sliced mushrooms.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

www.youvgotit.com said...

I am a beef lover and, of cause, love beef steaks very much. I have
tried to find a good recipe and did it myslef but never sucessed. Can
any one help me please? Thanks!!


I like flank steak marinaded in a oil, OJ, Dijon mustard, garlic and white
pepper then grilled on the BBQ. Save a portion before marinading for basting.
Remember to score the edges all around (I think Julia Child taught that) so
the steak doesn't curl up.

Cook to rare or medium rare at most.

I always make a large batch of caramelized onions to go with it (or any
steak, for that matter).

Andy

Take a nice New York strip steak (or two), and liberally grind fresh pepper
all over it. Press the pepper in, and let it sit at room temperature for
about half an hour.

Put a couple tablespoons of butter on a metal platter or skillet in which
you can flambee food, cut a couple tablespoons of chives onto it. Place
over a very low burner or in a warm oven to melt the butter. Keep warm.

Pour out about 1/8th cup of bourbon, and set aside with a packet of matches
(or forget the matches if you have a gas cooktop and that tipping the
skillet into the flame technique down pat). It is not necessary to warm the
bourbon if you have a warm platter and work quickly.

Sprinkle a cast iron skillet with kosher salt, and heat at about 6 on a
10-point scale. When good and hot, cook the steak to your liking.
Immediately transfer the steak to the warmed platter/skillet, and turn
several times in the butter/chive mixture. Pour the bourbon over, and light
with a match (or with your superb flambeeing technique). When the flames
dies down, turn the steak a few times in the juices and enjoy. I'd suggest
garlic mashed potatoes to go with it, but anything that can sop up the
superb butter/meat juice/chive/bourbon mixture would be fine. A baguette?

Janet Puistonen wrote on 19 Mar 2007 in rec.food.cooking


Take a nice New York strip steak (or two), and liberally grind fresh
pepper all over it. Press the pepper in, and let it sit at room
temperature for about half an hour.


I scratch the pepper in with a fork I also do that with onion powder. I
don't think it matters what spices you use...as long as you like
them...Scoring the steak with a knife and inserting cracked peppercorns and
letting the meat sit in the fridge overnight adds a nice flavour.

In article q3wLh.8281$el3.5010@trndny01, says...

Take a nice New York strip steak (or two), and liberally grind fresh pepper
all over it. Press the pepper in, and let it sit at room temperature for
about half an hour.

Put a couple tablespoons of butter on a metal platter or skillet in which
you can flambee food, cut a couple tablespoons of chives onto it. Place
over a very low burner or in a warm oven to melt the butter. Keep warm.

Pour out about 1/8th cup of bourbon, and set aside with a packet of matches
(or forget the matches if you have a gas cooktop and that tipping the
skillet into the flame technique down pat). It is not necessary to warm the
bourbon if you have a warm platter and work quickly.

Sprinkle a cast iron skillet with kosher salt, and heat at about 6 on a
10-point scale. When good and hot, cook the steak to your liking.
Immediately transfer the steak to the warmed platter/skillet, and turn
several times in the butter/chive mixture. Pour the bourbon over, and light
with a match (or with your superb flambeeing technique). When the flames
dies down, turn the steak a few times in the juices and enjoy. I'd suggest
garlic mashed potatoes to go with it, but anything that can sop up the
superb butter/meat juice/chive/bourbon mixture would be fine. A baguette?





Sounds great! Here's my favorite.

Heat oven to 500 degrees. Rub one or more thick ribeye (best) or NY
strip (2nd best) steaks with S&P. Heat a dry cast iron skillet until
smoking. Pat the steaks dry with a paper towel and rub with a thin layer
of peanut oil. Put in pan (you really want a good range hood for this!)
and cook til nicely crusted on bottom. Flip steaks and put pan in oven.
Cook to desired doneness (rare or medium rare please!). Remove to
platter and cover with foil for 5 min. Serve with best balsamic vinegar
or lemon juice (as I learned in Florence).

--
Peter Aitken

"www.youvgotit.com" wrote in message
oups.com...
I am a beef lover and, of cause, love beef steaks very much. I have
tried to find a good recipe and did it myslef but never sucessed. Can
any one help me please? Thanks!!


There are too many variables to answer your question with any authority.

Help us help you.

Where have you been purchasing the beef?
Do you know the grade of beef you are purchasing?
How have you been cooking it?
What cut of beef are you buying? Grill, Pan fry, broil, boil, Braise?
How have you been seasoning it?
What have you been using you season it?

Finally Where have you had the best steak you have ever eaten, Was it a
restaurant? What was the menu item called?


Dimitri

jay said...

On Mon, 19 Mar 2007 07:09:56 -0400, Stan Horwitz wrote:

Put some Heinz ketchup on the side for dipping

Ketchup??

jay


jay,

It's common knowledge that Stan is Heinz Ketchup's #1 fan.

Andy

In article .com,
"www.youvgotit.com" wrote:

I am a beef lover and, of cause, love beef steaks very much. I have
tried to find a good recipe and did it myslef but never sucessed. Can
any one help me please? Thanks!!

Though we've cut our beef consumption considerably, we like doing
well-marbled rib eye steaks (at least an inch or more thick) outside on
a very hot grill (we grill outside year round). I use a 'wet' rub of
crushed garlic, pepper and a small amount of light olive oil.

Steve Wertz wrote:

I'm trying to figure out if this is a joke or not. A 2" steak in
10 minutes in a pan on a layer of salt? I'd think the center
would still be completely raw. Salt doesn't maintain or transfer
heat that well.

Did it soo many times... the one thing that matters, here, is the time the
meat has been kept at low temp. In italian the verb is "frollare", but I
can't find a single trasnaltion for it, sigh.
Keepeing the meat for long in low temp (around 1°C) renders it different,
you can cook it less than usual and it's not totally uncooked, it's just
rare.
Find a butcher which keeps his steaks at 1°C a pair of weeks before selling
it, and try.

BTW - this is for a rare cooking and if you want to exceed it, nobody
prevents you from.
--
Vilco
Think pink, drink rose'