o.k. i have 2 center cut beef steaks,(with the bone)and i want to know whats the best way to season them,cook them,and for how long? im no chef,but i can cook.
my husband has been away on business,and will be home 2morrow nite,and i want to cook him a nice romantic dinner. whats a good side to make with it,also whats a good wine that brings out the flavor of the steak?....
ANY SUGGESTIONS????
AND THANK YOU IN ADVANCE.How to cook steak?
First of all, make sure that you sprinkle some meat tenderizer (this comes seasoned or non-seasoned). McCormick makes some really good ';GrillMates'; seasonings, I especially recommend the ';Kansas City'; Steak seasoning, but don't overdo it. Pound the steak down with a tenderizer if you have one, and if you don't, beat on it with something that's easy to clean afterward. Then throw them on the grill for about 20 minutes (depending on your preference (well done, medium etc.) That's the absolute best way to get good flavor in your steak. If you don't have a grill, try using the broiler pan in the regular oven and use high heat for a short time(450+).
For a side, I'd go with mashed redskin potatoes. These are easy because you leave the skins right on. Mash gently with butter, garlic, milk and a little sour cream.
Steaks are best with red wines. If you want to have a sweet dessert wine, go with a cherry (Michigan cherry wines are the best), these are very afordable and great with everything! If you prefer a more dry wine then I'd suggest a cabernet sauvignon, but if you go this route you should pick one that is at least $11.00 a bottle...if you skimp on dry wines, you will regret it.
Good luck! Just writing this makes me hungry!!How to cook steak?
I will try this recipe...........
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Cook your steaks on a very hot grill. Place the steaks on the grill at an angle and close lid. Allow to cook for 4 minutes then rotate steak 45 degrees (will make nice grill marks on meat). Flip steaks after 3 minutes and grill for another 4-5 minutes. Depending on the thickness of the steaks (average 1 inch) this should cook them to medium rare. Good sides to serve with steaks..... grilled or steamed asparagus, rosemary and garlic roasted redskin potatoes with parsley, spring greens salad with dried cranberries, goat cheese and raspberry vinegarette. Choose a deep red wine for this meal -- an Australian Merlot would be a good choice. Serve a light, fruity sorbet for dessert. Enjoy!!
I like to marinade them in Italian dressing overnight or at least for three to four hours.I season them well and put them in a plastic container with a lid.Then when I am ready to broil them I
preheat the broiler and brush melted butter on the steaks.Be sure to cover the broiler with aluminum foil first.Depending on how you like your steak as to how long to broil.
On the side I prepare sauteed mushrooms,onions and onion gravy also I like A1 Spicy sauce or tabasco.
Choose top-quality meat, season it boldly, and use a carefully tended red-hot fire.
Ingredients:
top-quality steaks trimmed for the grill, between 1 and 1 1/2 inches thick
kosher salt
fresh cracked black pepper
Steps:
1. Start with the highest-quality steaks you can find.
2. For best results, make sure the steaks are no thicker than 1 1/2 inches. Steaks that are best for grilling have thin streaks of fat running through them. This soft internal fat partially melts during cooking and keeps the steak from drying out.
3. Start a hot grill fire. If using a gas grill, turn the gas as hot as it will go. If using charcoal, let the charcoal heat up until it is coated with ash, then spread it out so you have an evenly hot bed of coals.
4. Season the steaks on both sides with kosher (uniodized) salt and fresh cracked black pepper. Let the seasoned raw steaks rest for a few minutes.
5. Place the steaks on the hot grill. The grill should be hot enough for you to hear a sizzle when the steaks touch the grill grate.
6. Cook for 3 to 5 minutes per side. To create attractive cross-hatched grill marks, give the steaks a quarter-turn halfway through cooking on each side.
7. For best results, move the steaks to other parts of the grill if flame-ups occur.
8. See Tips for testing for doneness. When done, allow the steaks to rest for a few minutes before cutting them. This helps them retain those great juices.
Testing for doneness will take some practice. For beginners, there's nothing wrong with using a small knife to make a little cut in the steak to peek inside. You can also use an instant-read food thermometer. Insert the thermometer sideways into the deepest part of the steak. Rare beef is about 115 to 120 degrees F, medium rare is 125 degrees F, and medium is 135 to 140 degrees F. These temperatures are lower than they would be for larger roasts because the effect of residual heat is greater.
Accomplished cooks test for doneness using a simple finger test. They press down on the meat during cooking to gauge how deeply the heat has penetrated. This is less complicated than it sounds. The meat will feel more firm as it cooks. You can begin to learn this by squeezing the meat when raw, and pressing it often during cooking.
Now the wine that brings the flavor of the steak, try my favorite: Arbor Mist. I love the fruity taste of the drink, and you can barely the alchohol. Hope you and your husband have a nice dinner and night!
OVEN COOKED SMOTHERED STEAK
2 lbs. round steak
1 c. flour
1 onion, sliced
1 c. cooking oil
1 can cream of mushroom soup
Seasoning salt, salt, and pepper to taste
Cut steak into serving pieces. Coat with flour, seasoning salt, and black pepper. Brown on both sides. Place in baking dish, pouring mushroom soup on top, then top with sliced onions. Drain excess oil from skillet in which steak was browned. Make roux with flour and seasoning salt; brown. Add water; do not boil. Pour over steak and cover with foil. Cook in 400 degree oven for 1 hour.
How to Cook Steak
Steak, though a grill favorite, can be cooked in several other ways. They can be pan-fried, braised, broiled, baked, etc. Selecting the proper method for cooking steak depends on its tenderness. There are dry heat methods and moist methods. Dry heat methods are generally applied for more tender steaks such as filet mignon and sirloin, while moist heat methods are more suited to tougher cuts of beef. The water helps in tenderizing the steak.
The tenderness of cooked steak is influenced by how much it is 鈥榙one鈥? Depending on the time for which the steak is cooked, it may be raw, very rare, rare, medium rare, medium, medium well-done and well-done. Rare steaks are exposed to the flame for a very short time. They still maintain their rawness and are very pink in color. Rarely done steaks maintain their original beefy flavors, but they are not very healthy as they still contain microorganisms. As the cooking time increases, the pinkness of steak gets converted to brownness and its juiciness also reduces. Well-done steaks are brown throughout and also tough to chew. For ordinary palates, medium rare steaks are the best bets.
The best way to cook a steak is definitely grilling it. Everything matters while grilling a steak 鈥?the tenderness of steak, the marinade, the quality of the coal and lighter fluid and even the concentration of the person cooking. Most steaks require about 8-10 minutes on the barbeque. The time will depend on the degree of doneness required.
Tender cuts can also be broiled. Broiling is done in the oven with no liquids used. It gives a different flavor from grilling as in an oven the heat surrounds the meat from all sides. Less tender cuts can also be broiled provided they are marinated earlier.
Thin and tender cuts of steak such as the sirloin, T-bone and rib-eye taste very well when they are pan-fried. Steaks are fried in an open pan placed over a flame. No oil is added. The steaks cook in their own fats.
If the cut of beef is bigger, then it is ideal for roasting. Roasting is also a dry heat cooking method that uses no liquid and no cover. Tender cuts roast better and they are to be sliced before serving.
Tough cuts of beef such as chuck, round, briskets and blade are usually braised. Braising is a moist-heat cooking method done with a little amount of liquid in an oven with a closed lid. It is a slow process as it slowly allows the meat to tenderize.
Another method for tough cuts is stewing. Beef is completely covered in water and cooked slowly over a medium flame. Stewing is not a very popular method for steaks; but if the cut is large enough and tough, then it better be put into the stew pot.
In all the methods of cooking steak, the degree of doneness is measured by using a meat thermometer. However, by practice, one can also judge the doneness by merely touching the steak externally.
Steak provides detailed information about steak, flank steak, grilling steak and more. Steak is affiliated with Disposable Chef Hats.
Tenderloin Steaks With Creamy Sauce
INGREDIENTS:
1 tablespoon olive oil
2 beef tenderloin steaks, 4 to 6 ounces each
salt
pepper
3 tablespoons bourbon or good quality brandy
2 small cloves garlic, minced
1 teaspoon assorted multicolored peppercorns, crushed
1/4 teaspoon dried leaf oregano
1/4 teaspoon dried leaf basil
1/8 teaspoon salt
2/3 cup whipping cream
1 1/2 tablespoons sour cream
hot cooked rice or baked potatoes
fresh chopped parsley, optional
PREPARATION:
Heat olive oil in a medium skillet over high heat until hot. Sprinkle tenderloin steaks with salt and pepper. Sear tenderloin steaks on both sides in skillet. Remove from skillet, and place on a rack in a broiler pan.
Broil 4 to 5 inches from heat (leave door just a bit ajar) 4 to 6 minutes on each side or until meat thermometer registers 140掳 for rare or 150掳 for medium rare (160掳 for medium).
Add bourbon to drippings in skillet; bring to a boil over medium heat, and deglaze pan, scraping browned bits that cling to bottom. Add minced garlic, peppercorns, basil, oregano, and salt; cook 1 minute. Add whipping cream; bring to a boil, and cook 6 to 7 minutes or until sauce is reduced by half. Remove from heat; Whisk in sour cream, and spoon sauce over steaks. Serve with rice or baked potatoes. Garnish with chopped fresh parsley, if desired.
Yield: 2 servings.
Season with a sprinkle of garlic, then throw them on a charcoal grill for about 20 minutes. Serve with tossed salad, baked potato, and fresh crusty bread. Don't know about wines--sorry.
My girl marinates meat in Kikkoman teriyaki sauce and thinly sliced garlic. She usually uses 5 lb tri tip and chucks it in the oven about an hour and 15 minutes, it's really, really good. If you're having a romantic dinner, you might not wanna smell like garlic tho, so you can throw some pineapple in there instead. That woud be good with some King's Hawaiian bread and some salad and steamed veggies. People generally have red wines with beef, but with a meal like this a tropical drink like a mai tai would be nice.
I like to add a little garlic salt, some pepper, a pinch of parsley and then I cook then until they are medium well(I little bit pink in the center)
You should let them sit for 15 minutes before cutting them to keep the juices in.
A great steak seasoning you can buy would be ';montreal steak seasoning'; made by McCormick. I recomend you try it sometime. It has alot of pepper in it though so some people won't like it.
Have fun!
The best way is on a grill but short of that - rub some fresh crushed garlic and olive oil on it then pan fry on just below high til it sears then turn over sear then turn down heat to above med until rare, medium rare, medium or killed(well) - your choice.
All is I know is make sure to marinate it for atleast 30 min ahead of time before cooking to ensure its tender and flavorful!
Cabernet Sauvignon is always good with red meat.
The best way to fix a steak is with a little seasoning salt and broil it in the oven BUT do not put the broiling pan as high in the oven as they normally say. I always put it at least one notch and sometimes even two notches lower than called for. I find if you broil it slowly it comes out better. You will have to watch it closely but the end results are worth it.
As for sides, I would suggest a nice simple tossed salad, baked potatoes (seeing you are going to have the oven going already. Remember to back them first before you broil the steaks), and what ever kind of vegetable he likes.
As to the wine, I have no idea. I don't drink because of health problems and so know nothing about alcohol.
