How to cook steak at home ?

How to cook steak at home ?


any recipes ?


just don't want to eat at Steak house that often . How to cook steak at home ?
This is a delicious one





Country Fried Steak and Milk Gravy





4 (4 ounce) cube steaks


1/2 teaspoon salt, divided


1 3/4 teaspoons ground black pepper, divided


1 cup all-purpose flour


2 eggs, lightly beaten


1/4 cup lard


1 cup milk





Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again.


Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.


Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery. Serves 4


///\\\How to cook steak at home ?
Get you a ribeye 1 1/2 '; thick. Doesn't matter what the quality is. Buy a cheap cut if you can't afford an expensive one. Tenderize it first with this:





http://www.americangrassfedbeef.com/jaccard-meat-tenderizer.asp





Next, sprinkle some unsalted meat tenderizer on both sides, then rub it in really good. Next get you a ziploc bag and some Ken's Northern Italian Dressing. Put the steak in the bag and pour some dressing into the bag until both sides are covered well. Let it sit in the bag for 48 hours, turning the bag over once. 1 hour before its time to eat, take the bag out of the fridge and let it sit at room temperature. On a charcoal grill, let the coals get really hot (Spread the coals out evenly) then cook the steak 8 minutes on each side. Make sure not to cook the steak directly over the flame. Best steak you'll ever eat. Enjoy!
I once had a steak that was great. It was from a steakhouse in Kentucky.





they cooked their steaks with a bit of garlic butter on them. it was so good.





I put mine on the George Foreman sprinkle with salt, pepper, chili powder, garlic and onion and put a pat of butter on top of each one. Since the foreman drains off the grease anyway, the butter seasons and then is gone before the steak is done.





If you have a George foreman, cook them for 10 minutes, check them, then cook and check every 5 minutes till desired doneness.





don't over cook them, they will be tough.





don't undercook them, they will be too raw to eat.





ribeye and Tbone are the best steaks to have at home. New York strip is good too.





to check for doneness, cut a small slit in one of them. If it is not pink, or just mildly pink, it is done. REMEMBER the meat will continue to cook for about 10 min once it is removed from the heat.





serve with baked potatoes, and a vegetable, and if possible, some home made bread of some kind. even if it is biscuits.
Pan-fried steak is hard for beginners so I would suggest broiling. Not much you need to do then except turn it once. There are any number of marinades you can use or none at all. One that gives great flavor but burns off the alcohol is Jack Daniels. Otherwise don't salt it first, that can toughen meat. You can add pepper or other spices. And don't use a fork to turn it with, use tongs. The fork with pierce it and release the juice which is what makes it moist.





Then just go by a guide for the thickness but it's usually about 6-7 minutes per side for medium.
marinate your 3/4 inch thick steak for at least 1/2 an hour with


freshly ground black pepper


couple of crush garlic


a table spoon of dark soy sauce


a table spoon of oyster sauce


a table spoon of vegetable oil


then broil it for 4 minutes each side.





as for vege, boil baby potatoes 'till tender, add chopped parsley and a knob of butter. you can also use some carrots. easy..
';quit it'; gave a recipe for Country Fried Steak and Milk Gravy; the recipe says whisk in 1 cup of milk to pan drippings and the 1 cup of milk should be warm, not cold. It will be better if the milk is warmed first, before whisking into the pan for gravy.


You can buy frozen NY Strip steaks (they are thin) at Wal-mart; sometimes they are tender and sometimes tough. But they usually make good Philly Cheese sandwiches.





.
*USE A GREAT PIECE OF MEAT


*GET YOUR PAN REALLY HOT.


*COOK THE STEAK ON ONE SIDE TILL IT BROWNS BEAUTIFULLY ON THE DOWN SIDE.


*THEN TURN IT AND DO THE SAME ON THAT SIDE.


*LET THE MEAT REST WHILE YOU PUT SOME ONION,MUSHROOM, GARLIC IN THE SAME PAN - WHEN THE ONION AND MUSHROOM HAS COOKED - ADD SOME RED WINE AND LET THE PAN DE GLAZE. THIS IS WHEN ALL THE YUMMY JUICES FROM THE STEAK COME UP FROM THE BOTTOM OF THE PAN. THE SAUCE HAS TO REDUCE - IN DOING SO YOU WILL BURN OFF THE ALCOHOL. ALL DONE!


SERVE WITH YUMBO MASHED POTATOES.
Start with a USDA CHOICE grade steak. Ribeye, Top Sirloin, Strip, Cowboy Cut Rib Steak, TBone, Porterhouse, any good steak. Have your butcher cut to at least 1 inch thickness. Use the broiler. Turn only once...just 5-6 mins on each side. Remove from broiler. Let stand (DO NOT PUNCTURE STEAK WITH FORK) to let juices redistribute. 5 mins will do fine. Dash with salt and pepper. YUM!
Use a steak seasoning. Or even just salt and pepper.





Get a pan nice and hot and grill flipping once until it's the temp you like. Or you can broil it and it is nice that way as well.