Steak Recipe
Barry Said:
Is there any recipe where I can cook alcohol&pork free risotto, steak and spaghetti?We Answered:
Wine is used in the making of all Risottos I have ever made, all of the alcohol is cooked out during this process so that should not be a concern. If there is another reason for your no wine requirement try substituting stock for the wine and using a little acid, such as lemon or lime, to adjust the taste. Check out epicurious.com for reciepes, it my fave.Good Luck
Sidney Said:
What is a good porterhouse steak recipe?We Answered:
if it's a good steak, don't kill it with a marinade. you probably paid a good amount of money, why wate it. just lightly enhance the flavor.........Grilled Porterhouse Steaks
3 (1 1/2-inch-thick) porterhouse steaks (each about 2 to 2 1/4 pounds)
3 tablespoons mixed whole peppercorns
1 1/2 teaspoons coarse salt
Horseradish-Mustard Butter, sliced into 6 rounds, recipe follows
Prepare grill.
Let steaks stand at room temperature 30 minutes. With a mortar and pestle or bottom of a heavy skillet coarsely crush peppercorns and in a small bowl combine with salt. Pat steaks dry and rub seasoning onto both sides of steaks, pressing to adhere.
Grill steaks on an oiled rack set 5 to 6 inches over glowing coals 7 to 9 minutes on each side, or until an instant-read thermometer registers 130 degrees F. for medium-rare. (Alternatively, steaks may be broiled on rack of a broiler pan under a preheated broiler about 4 inches from heat.) Transfer steaks to a platter and let stand 10 minutes.
Serve steaks sliced with the horseradish-mustard butter.
Horseradish-Mustard Butter:
6 tablespoons unsalted butter, softened
3 tablespoons drained bottled horseradish
3 tablespoons Dijon mustard
1 1/2 tablespoons minced shallot
Kosher salt and freshly ground black pepper, to taste
In a bowl, blend together the butter, horseradish, mustard, and shallot with a fork. Season with salt and pepper. On a sheet of plastic wrap, form the butter into a log about 4 inches long. Chill the compound butter until firm, at least 30 minutes or freeze until ready to use.
**************************************…
toss these in the oven while you're working on the steak
Potatoes with Peppers and Onions
1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes
1 small red bell pepper, seeded and cut into thin strips
1 Italian mild green pepper, cubanelle, seeded and thinly sliced
1 medium yellow skinned onion, thinly sliced
4 large cloves garlic, cracked away from skin
1 teaspoon crushed red pepper flakes
1/4 cup tablespoons extra-virgin olive oil, divided
Coarse salt and pepper
Preheat oven to 500 degrees F.
Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left hole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.
Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!
Gina Said:
steak recipe?We Answered:
STUFFED ROUND STEAK1 1/2 lbs round steak, 1/4 inch thickness
1 1/2 cups Italian style breadcrumbs
2 tablespoons olive oil
1 tablespoon butter, melted
1/4 cup fresh parsley, minced
garlic powder (for sprinkling)
3 tablespoons Parmesan or Romano cheese, grated
1/2 teaspoon Hungarian paprika (optional)
1/3 cup chopped red or yellow onion
8 thin slices pancetta or bacon
Olive oil spray
Cut steak into 8 2X4 inch strips. Lightly season the strips with salt, pepper, and garlic powder.
Combine breadcrumbs, melted butter and olive oil, minced parsley, grated cheese and paprika. Spread this mixture on each steak slice.
Roll up slice with stuffing mixture inside. Wrap a slice of pancetta or bacon on the outside of each roll and fasten with a wooden toothpick or tie up with a piece of cotton string. Whichever you use, soak the toothpick or string in water for a minute or so before you use it to prevent scorching.
Spray the rolls with olive oil spray (or brush on plain olive oil). Sprinkle with garlic powder.
Broil the rolls slowly over hot coals until the pancetta or bacon has become crispy. If it begins to dry, spray lightly with olive oil again during the cooking, being careful of flare-ups. Turn frequently until done.
Garnish with fresh parsley sprigs. Serve on buttered and grilled rolls.
4 Servings (2 each).
Philip Said:
I need a really good steak recipe?We Answered:
The best steak I have ever eaten, is Paula Deen's recipe. I don't even like steak, but this is outstanding. Even if you don't select this as best answer, please consider trying this recipe. It's just the basics, and if you want mushrooms, blue cheese or onions on the side, saute the mushrooms and onions, and make a delicious blue cheese sauce. Here goes:Perfect Char-Grilled Filet Mignon
Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Dinner for Two
Perfect Char-Grilled Filet Mignon
1 (8-ounce) bottle zesty Italian salad dressing
2 beef tenderloin fillets, 1 1/2 -2 inches thick
2 slices bacon
2 tablespoons steak sauce (recommended: Lea and Perrins Steak Sauce)
2 teaspoons water
Pour the salad dressing into a shallow pan, place the steaks in the pan and let them marinate for 3 to 4 hours. Prepare a fire in a charcoal grill. Wrap a strip of bacon around each steak, securing it with a toothpick or kitchen twine. Grill the steaks over hot coals for about 8 minutes per side (5 minutes per side for rare). Baste with a mixture of steak sauce and water. For perfect steaks, turn them only once.
Gorgonzola Sauce:
Recipe by Ina Garten. Make sure that you use a large pot and stir frequently at the beginning so that the cream does not boil over.
Ingredients
4 cups heavy cream
3-4 ounces crumbly gorgonzola (not creamy)
3 tablespoons freshly grated parmesan cheese
3/4 teaspoon kosher salt
3/4 teaspoon fresh ground black pepper
3 tablespoons minced fresh parsley
Directions
Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley.
Whisk rapidly until the cheeses melt and serve warm.
If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
You will love this sauce.
Jerry Said:
Steak Recipe?We Answered:
First use this link for the marinade:http://recipes.epicurean.com/recipe/2320…
Secondly: When you cook the staek and this is the key....... Heat the oven to 400 degrees. Heat up a metal pan with some oil until good and hot. Dry the steaks with paper towel and remove all of the big spice bits. Now heres the thing, put the steaks in the pan and let them cook. Don't me tempted to look! After a few minutes turn them and do the same until brown. Them put the whole thing in the oven..... about 4 minutes for medium rare. This sears in the juices. Also when you take them out tent a bit of foil over them and let them sit a minute. This allows the juices so get sucked back in.
Jack Said:
Anyone have a tuna steak recipe so that I can cook and freeze it?We Answered:
i don't recommend cooking it before you freeze it. why not freeze it first then defrost it when you need it? that' what i do, i buy packs of four and freeze what i dont use and defrost as necessary. as for a recipe, if you cook it in lemonjuice and a dash of mild chilli powder on each side the flavours are massive. just serve on some chunky sweet potato chips or oven wedges and salad with homemade vinegarette!!hope this helps
pbx
Heidi Said:
what's a delicious yet classic steak recipe?We Answered:
Flank steak is an inexpensive and very easily prepared cut of steak. Whisk together soy sauce, dijon mustard, a little Worcester sauce, salt and pepper and marinate the steak for a few hours. Grill over medium heat until preferred doneness. Let rest 3-5 minutes, then slice against the grain. This preparation goes well with horseradish mashed potatoes or twice baked potatoes, caesar salad, and any veggie or rice pilaf/couscous-Twice baked potatoes: Bake potatoes until tender: about 1 hour at 350. Scoop out flesh leaving about 1/4 inch in skin. Mash the flesh and add sour cream, ranch, cheese, whatever you want. Heap the mashed potato back in the skin, top with cheese, etc. and bake until hot and melted.
-Baked sweet potato fries: Peel and slice sweet potatoes into 1/4 inch fries. Toss with olive oil, then a package of ranch dressing mix. Bake, turning occasionally, until golden and crispy.