THE 40 BEST WAYS TO COOK STEAK
This great collection of easy Steak Recipes will satisfy all of your carnivorous cravings!
Provided by GypsyPlate
Categories Main Courses
Time 30m
Number Of Ingredients 10
Steps:
- Choose a recipe that looks tasty. Try something you haven't had before, it's fun to experiment!
- Make a shopping list and buy the ingredients.
- Cook your new favorite Steak Recipe!
GREAT STEAK
This is my dad's specialty. This great thing about is it's so easy, a very flexible dish, and always make a perfect steak, even out of a very cheap cut!
Provided by Pinedog Pineapple P
Categories Steak
Time 23m
Yield 4 steaks, 4-8 serving(s)
Number Of Ingredients 2
Steps:
- Unwrap steak.
- Sprinkle first side of each steak with desired amount of seasoned salt.
- Rub salt into meat using fingertips.
- Flip all steaks over and rub in more seasoned salt.
- Put aluminum foil on broiler.
- Turn broiler on and wait one-minute for broiler to warm.
- Put steak directly on foil on broiler.
- Turn timer on for 9 minutes (for thick steaks, less for thin ones).
- When timer rings, flip each steak and set timer for another 9 minutes.
- They will be medium, cook for more or less if desired.
- Take out steaks and enjoy!
- Serve with mashed potatoes, corn on the cob, and bread (preferably sourdough or pumpernickel) if you want to make a meal.
- This recipe can also be done on the grill.
Nutrition Facts : Calories 606.5, Fat 41.2, SaturatedFat 16.6, Cholesterol 215.5, Sodium 138.3, Protein 54.8
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- Porterhouse Steak. For a perfectly tender and crusty steak, chefs (and brothers) Bryan and Michael Voltaggio salt their meat up to 12 hours before and let it sit, uncovered, in the refrigerator.
- Steakhouse-Style Rib Eyes. Jaw-dropping centerpiece dishes require two essentials: salt and time. Preseasoning is the simplest thing you can do to make a good piece of meat great.
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- Balsamic Marinated Flank Steak. A balsamic vinaigrette doubles as a marinade here, giving flank steak enormous flavor during a 24-hour soak. Grace Parisi suggests drizzling any extra vinaigrette over the grilled vegetables and the steak.
- Minute Steak Stacks with Herbed Anchovy Butter. This great recipe calls for pounded-thin top round steaks that are very quickly cooked, then served in a stack with ample amounts of anchovy-herb butter sandwiched in between the steaks.
- Grilled Texas Rib Eye. Most American cooks buy beautifully marbled rib eye steaks without the bone, but chef Tim Love opts for the heftier bone-in variety.
- Balsamic-and-Rosemary-Marinated Florentine Steak. Chef Nancy Silverton adores Antica Macelleria Cecchini, Dario Cecchini's famous butcher shop in the Tuscan town of Panzano, where she buys thick porterhouses to make this classic recipe.
- Skirt Steak with Paprika Butter. "I love skirt steak because it's just fatty enough, and it cooks quickly, which is great for dinner parties," says chef Vinny Dotolo.
- Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce. Food columnist Mark Bittman often uses skirt steak, a thin cut that cooks quickly. Don't grill it beyond medium rare, he advises, or it becomes quite tough.
- Peppered Beef Tenderloin with Roasted Garlic-Herb Butter. Our national appetite for grilled meat shows no sign of abating. In Big Bob Gibson's BBQ Book, pit master Chris Lilly shares his secrets for prizewinning meat—like the beef here, marinated in black pepper and brown sugar.
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