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How to cook a steak?
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kitchensqueen
Chef


Joined: 01 May 2007
Posts: 186
Location: Chicago

PostPosted: Mon Jun 11, 2007 6:14 pm    Post subject: Reply with quote

Sear on both sides in a hot skillet, then add shallots, a little butter, red wine, worchestershire sauce and salt and pepper. Throw in some mushrooms if you want. Serve with home made fries for classic steak frites. You can't beat it!
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EC
Elite BakeSpacer


Joined: 08 Jun 2007
Posts: 9314
Location: Weird, New Jersey

PostPosted: Tue Jun 12, 2007 12:03 pm    Post subject: Reply with quote

What's your favorite cut?

kitchensqueen wrote:
Sear on both sides in a hot skillet, then add shallots, a little butter, red wine, worchestershire sauce and salt and pepper. Throw in some mushrooms if you want. Serve with home made fries for classic steak frites. You can't beat it!
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EC
Elite BakeSpacer


Joined: 08 Jun 2007
Posts: 9314
Location: Weird, New Jersey

PostPosted: Tue Jun 12, 2007 12:19 pm    Post subject: Reply with quote

Here's another steak recipe that i've been tweaking the past few years...

Great Grilled Skirt Steaks

I made skirt steaks for about 45 people during my Kentucky Derby party 5 weeks ago. I had about 13lbs of skirts (mind you there was plenty of other food, including about 3 gallons of awesome chicken fajitas my chef friend brought) and I marinated them for about 30 hours in the following (my normal disclaimer Ė these are estimated, in reality I just dumped it all in 2.5 gallon Ziplocs together. Iím going to base this on 5lbs):

4 cups olive oil
1 cup soy sauce
ĺ cup chili powder
Ĺ cup cumin
Ĺ cup garlic powder
Ĺ cup onion powder
ľ cup black pepper
1/8 cup dark brown sugar

Yes, itís a good amount of spices vs the amount of meat but I guarantee people will rave!

Mix all ingredients well and put in a big enough Ziploc to hold all the ingredients and the skirts.

Put in fridge at least 12 hours but 24 to 30 is optimal.

Heat grill to high heat. The good thing about skirt steaks is you canít mess them up unless you totally overcook them. Since their lengthy and thicker in the middle and taper off to thinner ends, each one will give you from rare to medium well.

Get as much of the marinade off as possible before putting on grill because the olive oil will flare up big time when they first go on. Seriously big time! You can actually rinse under water but I find wiping them off with a paper towel is enough.

Grill on very high heat about 2 minutes each side.

Remove from grill and cut into 6 to 8 inch strips.

Itís great plain but also you can serve with rolls to make sandwiches and if desired, you can also put grilled onions out to top it with.

It went so fast at my derby party that my wife never even got any so she requested it for Motherís Day dinner the following weekend!
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kitchensqueen
Chef


Joined: 01 May 2007
Posts: 186
Location: Chicago

PostPosted: Tue Jun 12, 2007 3:10 pm    Post subject: Reply with quote

ericmsdw2005 wrote:
What's your favorite cut?


Probably Chateaubriand (French-style off the tenderloin, not American-style thick sirloin cut) or a good old Porterhouse.
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Babette
Site Admin


Joined: 28 Sep 2006
Posts: 6258
Location: Los Angeles

PostPosted: Tue Jun 12, 2007 4:04 pm    Post subject: Reply with quote

OK.. now I'm hungry. I've been looking at photos of cupcakes all day that these steak recipes are making me hungry. Smile
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EC
Elite BakeSpacer


Joined: 08 Jun 2007
Posts: 9314
Location: Weird, New Jersey

PostPosted: Thu Jun 14, 2007 6:06 am    Post subject: Reply with quote

So did you end up making any of the suggestions then?

admin wrote:
OK.. now I'm hungry. I've been looking at photos of cupcakes all day that these steak recipes are making me hungry. Smile
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Babette
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Joined: 28 Sep 2006
Posts: 6258
Location: Los Angeles

PostPosted: Thu Jun 14, 2007 7:38 am    Post subject: Reply with quote

ericmsdw2005 wrote:
So did you end up making any of the suggestions then?

admin wrote:
OK.. now I'm hungry. I've been looking at photos of cupcakes all day that these steak recipes are making me hungry. Smile


No, not yet. I'm too busy to cook... HAHAHH
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EC
Elite BakeSpacer


Joined: 08 Jun 2007
Posts: 9314
Location: Weird, New Jersey

PostPosted: Thu Jun 14, 2007 11:02 am    Post subject: Reply with quote

That's my issue too. I only cook on weekends, when there's no time constraints. I try to make enough for at least one more dinner during the week and for lunches. If cooking needs to be done in a pinch, then Emalee steps in!

admin wrote:
ericmsdw2005 wrote:
So did you end up making any of the suggestions then?

admin wrote:
OK.. now I'm hungry. I've been looking at photos of cupcakes all day that these steak recipes are making me hungry. Smile


No, not yet. I'm too busy to cook... HAHAHH
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Cooks&Company
Commis Chef


Joined: 12 Jul 2007
Posts: 28
Location: Tampa, FL

PostPosted: Fri Aug 24, 2007 6:08 am    Post subject: Reply with quote

Steak is one of those beautiful meats that is often abused. Steak contains high concentrations of flavor and anything used should only accent the flavor. I'm very picky when it comes to steak, so picky I've only ever ate one I liked at a restaurant (Kelly's in Dunedion, Fl)

Fool proof

One 1 1/2" Bone In Ribeye (room temperature)

Preheat oven 500 degrees. Place large cast iron grill skillet in oven. Let skillet get to 500 degree (about 15 minutes). Take out of oven and place onto a high heat stove burner.
Rub steak witrh lemon oil, chopped garlic, black pepper, and sm pinch salt on both sides.
Place on skillet. OPEN WINDOWS. Flip after 4 minutes. Remove after 4 minutes. Let stand for 4 minutes. Medium Rare and perfection.
If you like, leave the skillet on but turn down to medium. Add a 1/2 cup red wine and 4 tblsp bleu cheese. Stir constantly for 1 minute remove and top over steak.
Let
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