Steak Recipes

[Newfie]

Hey Hex, I have a paste I use occasionally on a Prime Rib that needs a M&P to prepare. If you're interested, PM me and I'll send you the recipe.

[Kass]

My roomate has this kick ass flank steak recipe... I can't remember it exactly but its somethin like 1/2 cup soy sauce, 1/3 cup sugar, garlic cloves, 2 tbs seasame oil... probably something else too. I'll edit when I find out. But it's damn good.

[The Korean]

My roomate has this kick ass flank steak recipe... I can't remember it exactly but its somethin like 1/2 cup soy sauce, 1/3 cup sugar, garlic cloves, 2 tbs seasame oil... probably something else too. I'll edit when I find out. But it's damn good.

That sounds like a Korean recipe my mother makes. Something about, she gave me the recipe, but mine never comes out like hers.

As far as steaks go. I season with salt, pepper, and a little Tony C's. Then I cut about 3 small slits in the steak, and put a slice of garlic in each of them. Crank the pit up and let it get nice and hot, so hot your eyes brows feel like they are on fire when you lift the lid. Then I slap the steaks on the grill, close the grill. For my steak I wait about 2 minutes and flip it over for another min or two and mine is as done as I want it. The rest of my family likes there barely pink, but hey it's their loss. I only flip once or twice on each side, but before I do, I pour some melted butter on it.

I love steamed veggies, and a baked potato with mine, and and lets not forget a fresh baked loaf of bread, or french bread.

[Kenyth]

That sounds like a Korean recipe my mother makes. Something about, she gave me the recipe, but mine never comes out like hers.

As far as steaks go. I season with salt, pepper, and a little Tony C's. Then I cut about 3 small slits in the steak, and put a slice of garlic in each of them. Crank the pit up and let it get nice and hot, so hot your eyes brows feel like they are on fire when you lift the lid. Then I slap the steaks on the grill, close the grill. For my steak I wait about 2 minutes and flip it over for another min or two and mine is as done as I want it. The rest of my family likes there barely pink, but hey it's their loss. I only flip once or twice on each side, but before I do, I pour some melted butter on it.

I love steamed veggies, and a baked potato with mine, and and lets not forget a fresh baked loaf of bread, or french bread.

Bulgogi? A korean flank steak marinde recipe made with thin sliced flank steak. It's similar to Teriyaki.

[The Korean]

Bulgogi? A korean flank steak marinde recipe made with thin sliced flank steak. It's similar to Teriyaki.

Yep that's it, I just couldn't spell it where it looked right. So I assume you have had some? It's good isn't it.....

[Kenyth]

Yep that's it, I just couldn't spell it where it looked right. So I assume you have had some? It's good isn't it.....

Yes, very good! I was stationed in Korea for a year and I like Korean food in general. Very spicy stuff!

[nhcigarfan]

Hey Hex, I have a paste I use occasionally on a Prime Rib that needs a M&P to prepare. If you're interested, PM me and I'll send you the recipe.

Ooh I want it.

[hex1848]

yeah, post it in a seperate thread :-)

Once I get my hummus and pesto recipies down, I'll post them as well.

[Kenyth]

It depends on the quality and tenderness of the meat. For good steak, I season lightly.

When buying steak, look for a nice dark red color rather than bright red. Avoid packages with big pools of bright red fluid in the bottom. Look for a finely marbled steak, and avoid those with too much fat and gristle. Look at both sides of the steak ,if possible, for quality. If buying from the counter, ask the butcher to trim the fat for you if it isn't done already.

I first tenderize the meat and prepare it for a light marinade by poking lots of holes in it with a fork. You can also tell how tender the steak is this way. The fork should slide in and out relatively effortlessly. If it's not done already, I trim the steak, removing fat and gristle. Then, I put the steaks in a shallow dish, rub in Worcestershire sauce on both sides and sprinke with salt, pepper and garlic powder or All purpose seasoning. Goya Adobo all purpose seasoning works well for this. I let them sit for a few hours in the fridge, flipping them in the pan once or twice.

Prepare the grill by pre-heating it VERY hot. Around 700F is preferable.

While doing this make a preparation of garlic butter using fresh or jarred garlic and real dairy butter. Add a splash of Worcestershire if desired and a tablespoon or so of your favorite steak sauce to thicken the mixture.

Give the grill bars a quick brush to prevent sticking. Be careful as a grill this hot will singe you!

Put the steaks on the extremely hot grill to sear them. Once one side is well seared, flip the steak over onto a different area of the grill to sear the other side.

Once both sides are seared, turn down the grill to about 300F and brush the steak with garlic butter. Let it cook with a closed lid until it is one notch below your desired doneness. Flip it one last time and brush the other side with garlic butter as well. Cook until it is done.

If you like more garlic butter, you can brush it on periodically during the cooking. Keep a close eye on steak while it's cooking! A single flare up can ruin a rare or Med-rare steak in a minute or less!

Drenching a good steak in lots of spicy sauces or strong marinades ruins it IMHO. Also, don't use the powdered meat tenderizer. Save that stuff for round steak or chuck steak and the like.