TB's Steak Recipe Thread

[GeneralElectric]

I made a delicious steak today and I thought I'd share the recipe. I was also wondering if my fellow TBers would like to share. Possibly I'll compile them and make a TB cook book one day.

Anyways you'll need the following ingredients:

NY Strip Steak
Peppercorns
Sea Salt
Red Wine (I like mine sweet. The brand I buy tastes a little like black currant)
Extra Virgin Olive Oil

For the steak, you'll want a thick cut. About an inch thick, and 2-3 inches wide and about 6 inches long. Its a big steak already, but you can get bigger if you'd like. I find this to be a big portion, especially when you have sides such as a baked potato and what not. You don't want any bones in this either. Some cuts have them, just cut them out before you cook. Ideally you should have some nice marbling and a large strip of fat on one of the edges.

Heat up a large pan on the stove with a little bit of olive oil on it. You'll want this on a high heat.

While the pan is heating take a paring knife and score the strip of fat. Scoring is when you make thin slices in the fat that go down into the meat. You don't wanna cut the fat off! Now take some peppercorns and mash them up with either a mortar and pestle (like I did) or use the course setting on a pepper grinder.

Take the ground peppercorns and push them onto the two faces of the steak. Add some sea salt as well. Just remember folks, a little goes a long way. You do this so they don't fall off whilst cooking.

Lay the steak on its fatty edge on the pan. Cook for about 2-3 minutes on high heat to render the fat onto the bottom of the pan. Next spin the steak to the other edge and cook that edge for about 2 minutes.
Make your life easier tip: Use tongs!

Place the steak on one side. Cook 3-4 minutes, and then flip. Cook for about 2 minutes. Add in red wine, you'll want enough to go about a 3rd of the way up the steak. For me this was about 2/3s of a cup of red wine. Cook for an additional minute.

Remove the steak and place it on the plate you'll be serving it on. Let it cool for about 2-3 minutes before you slice it.

While the steak is cooling, keep heating the redwine in the pan. You'll want to cook off most of the alcohol. When you're satisfied with it, it'll be a delicious mixture of booze, animal fat, and olive oil which you pour over your steak.

Serve right away.

Enjoy!






PS Next time I make this, I'll post pictures.

[GeneralElectric]

[T.O.Bass]

Steak + Fire

/thread

[Spector_Ray]

Originally Posted by T.O.Bass

Steak + Fire

/thread

+10000000000000000000

[GeneralElectric]

I see at least 4 spices on that steak.

[BetterBottomEnd]

Steak+Sea Salt+Fresh Ground Pepper+Fire=Heaven

Kosher Salt works too but a bigger granule is important.

[GeneralElectric]

Originally Posted by BetterBottomEnd

Steak+Sea Salt+Fresh Ground Pepper+Fire=Heaven

There we go.

Is TB really full of guys who don't like cooking? I thought bassists were fat.

[PatTheAnchor]

Salt
Pepper
Dash of Sugar on each side
Grated Garlic on both sides
Ribeye, sirloins, NY strip all work fine.

I just put everything on low, put the steak on, wait for a lot of smoke to show up. Then check if it is sheared, then if it has those burn marks, I change the degree or position of the steak on the grill, and repeat. Then I flip it. Repeat the shearing.

[Deacon_Blues]

A good steak requires a good sauce too, like bearnaise, green pepper, red wine or balsamico sauce.

The bearnaise is tricky and require a bit of work, but a good home-made bearnaise beats most of the other sauces easily. If you want to make a bearnaise for guests coming over for dinner, make the sauce a couple of times in advance so you learn the procedure. It's tricky to get the right balance between the vinegar and the spices, and I can't assure the amounts in the recipe below are the optimal ones as I hardly ever use any measures when I cook. They shouldn't be too far off, however...


Bearnaise sauce

1st step (the essence):
2dl water
2 tbsp vinegar (don't matter too much which type)
1/2 onion, finely chopped
5 black pepper corns, lightly crushed
1 tbsp dried tarragon (or a handful of fresh)
some fresh parsley

2nd step:
4 egg yolks
200-300 g butter in pieces
More tarragon
A tiny bit Cayenne pepper
Salt

Add all ingredients for the essence a saucepan. Boil until half of the liquid is left, then pour the liquid in a cup or something through a strainer, and use a spoon to get all liquid out.

Put the liquid back into the (now colder) saucepan. The liquid should also be colder (30-50°C is fine), otherwise the sauce will fail. Stir in the egg yolks in the sauce. Put the pan back to the stove and heat up slowly while stirring. The mix can't boil, but you will notice the mix gets thick before it reaches the boiling point. At that point, take the pan away from the stove and stir in the butter, one piece at a time. Then mix vigorously for a short while. Now, taste the sauce and add salt, tarragon and cayenne pepper to taste.

Now the sauce is ready, but can heat it up again a bit while stirring if it got too cold from mixing in the butter. Just don't heat it too much, there is always a risk for failure if it starts to boil.

Serve with a good steak and french fries or potato wedges. The sauce fits perfectly with asparagus too.

[Phalex]

Ok, I'll give her a go.......

1st, you need a charcoal grill. Get it good and hot.

Rub the outside of a nice Porterhouse, or NY strip with adobo and cracked pepper.

Apply to grill. Do not cover. As fat drips onto coals you will get flames relax, this is natural. After 2 minutes of sitting on the grill engulfed in flames, flip the steak and let it grill for 2 more minutes.

Plate the steak with a baked potato and all the fixins, pop open a nice malty beer, (Porter or similar) and have at it!

I like my steak bloody and red inside, but I like the fat on the outside to be charred and crispy. The only way I've found to achieve this is to let her burn baby burn!

[bmc]

You just can't beat the smell and taste of burnt flesh.

There's a great steak spice available in Canada called "Hy's Steak Spice". Apply liberally and bbq.

Another neat recipe that a friend from Guatamala gave me was for flank steak. Flank is the cheapest cut and also the toughest cut of meat.

What he did was marinate it oil, lime, worchester, pepper, whatever you had in cupboard. Cook it, and then cut it in 1/4 strips along the grain of the meat. Such thin strips made it really easy to cut and eat. The marinate gave it a flavour boost that made it real yummy.

Anybody here bbq ostrich? Easy to find here in the grocery stores. They farm them in France. If you've never tried it, its red meat with no marble. Tastes like a really good steak.

The quality of beef over here leaves mcuh to be desired. Either from France or UK. You can buy Argentina beef which is much better and more expensive. but worth it.

Nothing, absolutely nothing, has ever come remotely close to Alberta beef. God, I wish I knew that when I lived there. I would have eaten so much more of it than I did.

[Asa Samuel]

Put steak on fire, flip steak, eat steak.

[Bard2dbone]

The best steakhouse in Fort Worth has a somewhat nonstandard approach. They do all the stuff you'd expect...but they also use brown sugar on the steak.

You'll need: Rib eye, Brown sugar, coarse ground black pepper, and kosher salt. Appropriate side items.

Place on hot grill. Sear.
Turn ninety degrees to make crosshatched sear marks.
Flip. Sear other side
Rotate 1/4 turn again to make matching crosshatching.
Plate and rest.
Plate the sides and serve.

[dave64o]

Originally Posted by Deacon_Blues

A good steak requires a good sauce too, like bearnaise, green pepper, red wine or balsamico sauce.
.
.
.

While I agree any of those things would would taste GREAT, I'd still say a good steak doesn't need them. I'm much more likely to marinade, rub, spice, sauce, or even simply salt an pepper a lesser cut of meat more often than I would a choice cut. When we buy filet mignon I'm a happy carnivore simply grilling it medium-rare. MMMMMMMMMMM!!!!!

[Deacon_Blues]

Originally Posted by dave64o

While I agree any of those things would would taste GREAT, I'd still say a good steak doesn't need them. I'm much more likely to marinade, rub, spice, sauce, or even simply salt an pepper a lesser cut of meat more often than I would a choice cut. When we buy filet mignon I'm a happy carnivore simply grilling it medium-rare. MMMMMMMMMMM!!!!!

I require a sauce with mine, or at least some garlic or herb butter - that's the minimum for me, regardless how juicy the steak is as such.

By the way, I forgot the onions in my recipe above so I added it. You don't get it right without it, but you can change it out for the same amount of shallots if you prefer that. I don't see it making such a big difference.

[mrpackerguy]

Lazy Man's Crockpot Steak - I made this this weekend - and while it's more "Swiss-steaky-like", it's very good:

1-2# round steak
1 can cream mushroom soup
1 package dry onion soup mix
large package mushrooms

Put steak in bottom of crockpot at 10am
mix remaining ingredients and spoon on top of steak
Cook on low
Eat at 6pm.

[standupright]

Originally Posted by Deacon_Blues

A good steak requires a good sauce too, like bearnaise, green pepper, red wine or balsamico sauce.

The bearnaise is tricky and require a bit of work, but a good home-made bearnaise beats most of the other sauces easily. If you want to make a bearnaise for guests coming over for dinner, make the sauce a couple of times in advance so you learn the procedure. It's tricky to get the right balance between the vinegar and the spices, and I can't assure the amounts in the recipe below are the optimal ones as I hardly ever use any measures when I cook. They shouldn't be too far off, however...


Bearnaise sauce



1st step (the essence):
2dl water
2 tbsp vinegar (don't matter too much which type)
1/2 onion, finely chopped
5 black pepper corns, lightly crushed
1 tbsp dried tarragon (or a handful of fresh)
some fresh parsley

2nd step:
4 egg yolks
200-300 g butter in pieces
More tarragon
A tiny bit Cayenne pepper
Salt

Add all ingredients for the essence a saucepan. Boil until half of the liquid is left, then pour the liquid in a cup or something through a strainer, and use a spoon to get all liquid out.

Put the liquid back into the (now colder) saucepan. The liquid should also be colder (30-50°C is fine), otherwise the sauce will fail. Stir in the egg yolks in the sauce. Put the pan back to the stove and heat up slowly while stirring. The mix can't boil, but you will notice the mix gets thick before it reaches the boiling point. At that point, take the pan away from the stove and stir in the butter, one piece at a time. Then mix vigorously for a short while. Now, taste the sauce and add salt, tarragon and cayenne pepper to taste.

Now the sauce is ready, but can heat it up again a bit while stirring if it got too cold from mixing in the butter. Just don't heat it too much, there is always a risk for failure if it starts to boil.

Serve with a good steak and french fries or potato wedges. The sauce fits perfectly with asparagus too.

i love a good bearnaise, and no offense, but that has to be the most backwards way of making bearnaise i've ever seen. the traditional method for making the daughter sauce of hollandaise (bearnaise) is to make the hollandaise first, then add the tarragon reduction. also, shallots work much better here than onion.

[Eric Perry]

Originally Posted by GeneralElectric

...Is TB really full of guys who don't like cooking? I thought bassists were fat.

I love to cook, and am certainly not a thin kid. Not a huge steak fan though. This past Saturday I made pork chops that were overnight marinated in a fresh blended olive oil, wild mushrooms, parsley, peppercorns, and sea salt marinade with wild mushroom gravy (whole buncha different wild 'shrooms, red wine, drippings from the chops, the marinade, heavy cream, fresh chicken stock, and salt/pepper), roasted garlic mashed red taters, and asparagus with a fresh lemon béchamel sauce.

Originally Posted by Bard2dbone

...but they also use brown sugar on the steak..

One of the beauties of sugar and grilling is it caramalizes and assists with crisping (burning) up the outside of the steak.

[standupright]

i love talking steak.

to the OP, try using an oil that has a higher smoke point, like grapeseed or safflower oil. olive oil + high heat equals very bitter oil due to the fack that it breaks down very quickly with high heat. save the olive oil for lower temp saute'ing or for dressings.

[derelicte]

This is how I like to cook my steak:

In a cast-iron pan (over high heat):
I cook it Medium-rare. (if people like it cooked more, i usually finish it in the oven after a medium well searing).

Porterhouse 1 1/2" cut
Sea salt, Fresh ground pepper
Score on both sides, throw in 3 Tbsp salted butter
Slice up onion rings and sweat them on top of the steak.
Upon serving, I like to drizzle a little Worchestershire sauce to flavor.
Served usually with the BEST HOMEMADE MASHED POTATOES
and/or mix of freshly fried potato/sweet potato fries.