Ah yes the typical dried steak.
Here is how I get mine nice n moist...
Wash steak. Season in salt and pepper. Add about 2 tblspoons of olive oil to frying pan. Throw in the steak. Pour about 1 tblspoon of lemon juice (adds flavor and moisture) to steak....throw in some minced garlic and a little oregano.
About halfway done...(eye the steak when its getting brown)...turn on the faucet and take about a palmful of water and sprinkle over the steak...this helps keep the steak moist towards the end of its cooking course which is when it usually starts drying up.How to cook steak..successfully?
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Individual Beef Wellingtons
1 pound fresh mushrooms, sliced
1/2 cup chopped onion
1/2 cup dry sherry
1/4 cup butter
1/4 cup chopped parsley
6 (8 ounce) fillets beef tenderloin
1 (17.5 ounce) package frozen puff pastry, thawed
In a large skillet over medium heat, combine the mushrooms, onion, sherry, butter or margarine and parsley and saute until all the liquid is absorbed and the mixture resembles a paste. Cover the top of each steak with the mixture.
Partially thaw the puff pastry sheets and roll out pieces thin enough to cover the top, sides and bottom of each steak. Place the steaks on a baking sheet, cover with plastic wrap and store in the refrigerator until serving time.
Preheat oven to 425 degrees F (220 degrees C).
Bake steaks uncovered in the preheated oven for 25 minutes. (Note: They will be rare but will continue cooking while dish is sitting.)
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Whiskey-Marinated Steak
2/3 cup water
1/2 cup whiskey
1/2 cup pineapple juice
1/2 cup brown sugar
1/2 cup diced onion
1/3 cup teriyaki sauce
1/3 cup soy sauce
1/4 cup liquid smoke
1 teaspoon minced garlic
4 (8 ounce) rib-eye steaks
Whisk together the water, whiskey, pineapple juice, brown sugar, diced onion, teriyaki sauce, soy sauce, liquid smoke, and minced garlic in a bowl.
Lie the steaks in the bottom of a baking dish. Pour the marinade over the steaks; refrigerate overnight.
Preheat an outdoor grill for high heat, and lightly oil grate.
Grill steaks to desired doneness, 3 to 5 minutes per side for medium-rare. Allow steaks to rest for 5 to 10 minutes before serving.
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Men Love This Steak
2 (8 ounce) beef rib-eye steaks, cut 3/4 inch thick
1 teaspoon steak seasoning
3 thick slices bacon
2 teaspoons butter
1/4 teaspoon Worcestershire sauce
3/4 teaspoon Dijon mustard
1/2 cup thinly sliced red bell pepper
8 ounces small mushrooms, quartered
2 tablespoons crumbled blue cheese
Prepare an outdoor grill using charcoal briquettes stacked 2 to 3 deep. Season the steaks on both sides with steak seasoning.
While the charcoal heats up, fry the bacon in a skillet over medium-high heat until crisp. Remove from the skillet and drain on paper towels. Leave grease in the pan.
When the charcoal is covered with gray ashes, put the steaks on the grill. Cook for 12 minutes, turning once, or to your desired degree of doneness.
While the steaks are cooking, stir the butter, Worcestershire sauce and mustard into the bacon grease. Cook and stir over medium-high heat until butter has melted. Add the red bell pepper and mushrooms; cook and stir until tender.
To serve, place steaks onto plates. Top with bacon, then blue cheese and then the vegetables. Serve immediately.
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I see and hear many people refer to meat being done to 'medium well' and there really is no such thing.
When your steak reaches the stage where the meat is an all gray color it is well done. Cooking it any further only takes it to what I call 'Boot leather done'. Achieving this level means all the juice has been cooked out of the meat and nothing will help make it juicy.
To have a juicy well done steak fried in a pan or grilled get an instant read thermometer. When the temp of the steak reaches 140潞 - 145潞 F take it out of the pan, place on a plate and cover with a lid or foil for about 10 minutes. The temp will continue to rise until the steak reaches the 150潞 - 155潞 F which is the temp many refer to as 'Medium Well'. The meat should still have some juice since the resting time allowed the remaining juices to redistribute through the steak.
touch the cooked meat, when it does not bounce back easily, then it is well done. so try to touch whne meat is raw. most chefs just do this on an everyday basis that they just know when it is medium well. you just need to practice.
to prevent the steak from drying out, you can:
- lower the heat
- dont over freeze/ store the meat
- dont over marinade it
- the best steaks dont really need heavy marinade, they just need salt and pepper, then pan fry them. after cooking, remove the meat. then wash the things that sticks on the pan with white wine or water - this has a lot of flavor, and you can do a sauce out of this. just add beef stock and reduce it until it's sauce like consistency.
First of all, don't put salt on the steak before you place it onto the pan - this will automatically draw out the moisture and make the steak dry. There is also somethign to be said for letting the meat rest at the end of cooking time, so that the juices can move back into the centre.
When you cook it, watch the top for when it appears bloody, then turn it once. After it sears on that side, take it out and let it rest for at least 10 minutes---the juices will return to the meat. Don't pierce the meat before or during cooking or resting! Also, salt should be added only just before eating.
If you cook it medium well it is likely to be dried out. Try cooking it medium rare and see if you like it.
the right way... more oil
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