January 29th, 2010

Steak Gifts: Beef Bandages

By

Yes, it’s true. You now can dress your wounds with look-alike cuts of beef.

Got a boo-boo?

Put a Porterhouse on it. Naturally.

Click here to give these to the ones you love. Show how much you care with beef bandages.

*Insert catchy jingle here.*

Photo courtesy of McPhee.com.


January 28th, 2010

The Big Steak List

By

Okay, now this is awesome.

Our friends over at Science-of-Food.com have posted “The Big Steak List” which includes every which way for garnishing/cooking steaks imaginable. About 180 ways, actually.

It includes sauces, too. Oh, and a little introduction to further explain some of the terms used.

It’s a treasure trove to go back to when you’re in a rut, want a steak, but want something different.

Check it out!

The Big Steak List

Delectable steak photo courtesy of Ed Alcock at Travel.NYTimes.com.


January 26th, 2010

Steak Recipe: Steak Tips with Peppered Mushroom Sauce

By

Ooooo! Steak tips! Oooooo! Mushroom sauce! And what? Egg noodles?

I must have died and gone to heaven.

This is one of my absolute favorite meals. But I’ve never tried it with thyme or quite this way.

I can practically smell the onions, shallots and garlic cooking now. Can’t wait to try this one!

Little tip:  Wanna skip the cutting of the steak and ensure your beef is really, really tender? Try these already-sliced tenderloin tips.

Steak Tips with Peppered Mushroom Sauce

Adapted from Cooking Light January 2010

Yield: 4 servings

Ingredients

3 cups uncooked egg noodles

Cooking spray

1 pound top sirloin steak, cut into 3/4-inch pieces, fat trimmed

1 tablespoon butter

2 tablespoons finely chopped shallots

1 (10-ounce) package presliced baby bella mushrooms

1 teaspoon minced garlic

1 tablespoon Worcestershire Sauce

3 tablespoons all-purpose flour

1 1/2 cups fat-free, less-sodium beef broth

1/2 teaspoon black pepper

1/4 teaspoon salt

3 fresh thyme sprigs

1 teaspoon fresh thyme leaves (optional)

Preparation

1. Cook noodles according to package directions, omitting salt and fat; drain.

2. While noodles cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak; sauté 5 minutes, browning on all sides.

Remove from pan; cover.

3. Melt butter in pan over medium-high heat. Add shallots and mushrooms; sauté 4 minutes.

Add garlic; sauté 30 seconds. Stir in Worcestershire Sauce. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly.

Gradually add broth, stirring constantly with a whisk.

Add pepper, salt, and thyme sprigs.

Bring to a boil; cook 2 minutes or until thickened. Return beef to pan; cook 1 minute or until thoroughly heated.

Discard thyme sprigs. Garnish with thyme leaves, if desired.

Photo and recipe courtesy of ElizabethsEdibleExperience.Blogspot.com.


January 22nd, 2010

Slap Your Granny Steak

By

Okay, I hate the name. Slapping anyone’s granny sounds like a horrible idea to me. But that’s what it’s called so we’ll go with that.

This steak is apparently “so good you’ll wanna slap your granny.” You marinate your steaks in a yummy Worcestershire/soy concoction inside a bag until it’s good and infused with flavor. Then you grill them.

Hold onto your Hoverround chair, cuz this stuff is good!

Don’t those look brimming with flavor???

Here’s the skinny on this recipe from “Stay At Home Dad” over at Hubpages.com.  Enjoy! (And please, don’t really slap your granny. She’s a nice lady.)

Slap Your Grandma Good!

I am not an advocate of violence and I have never actually slapped my grandmother, but this steak recipe is so good I wanted to make sure the title would get your attention.

This recipe is a variation of the one my mom taught me. I have spent years perfecting it and my wife loves it. I have designated it my ‘go to recipe’ when I have done something to upset her. It is quick and easy and guaranteed to produce the best steak you’ve ever had!

Prep time: 5 minutes

Marinate time: 1-3 hours (depending on the cut of beef)

Cook time: 10-15 minutes (depending on the cut of beef and thickness)

The Marinade

1/2 cup Worcestershire sauce (I think Lea & Perrin’s is best)

1/3 cup soy sauce ( I use Kikkoman’s)

1/2 cup A-1 steak sauce

3 Tbls. McCormick Grill Mates Montreal Steak seasoning

*A little fresh minced garlic is optional- but also very good!

I should say that I NEVER measure anything when I put this together. The measurements here are merely suggestions. My only advice is to go a little lighter on the soy than the Worcestershire. I use the soy to take a little of the ‘sweetness’ out of the Worcestershire.

Marinating in the Bag

The Steak

If you don’t have a favorite steak, I highly recommend the Ribeye. It isn’t the most expensive cut, but you cannot beat the flavor. This recipe is for two ribeye steaks- adjust accordingly if you are cooking more.

How to put it all Together

In a large zip lock bag combine all the ingredients and slosh around a bit to mix thoroughly. Add the steaks and zip the bag closed. Slosh around a bit more and be sure to coat each steak completely and refrigerate. For ribeyes, it is best not to marinate for more than two hours. I have marinated for 30 minutes if I am in a hurry, but a 1-2 hours is best.

You may need to experiment a little with the marinade times on other steaks. The following times are what I use when I splurge for more expensive cuts:

1-3 hours are best for strips

1-2 hours for Porterhouse and T-bones

30 minutes or less for Filets

I normally turn the bag over 2 or 3 times while they marinate, but it isn’t necessary. About 20 minutes before you put them on the grill, remove the steaks from the refrigerator and allow them to warm to room temperature.

Time to Light the Grill

I use a Weber charcoal grill when I cook steaks. After you light the grill and allow the coals to begin to ash on each corner, push all the coals to the outside edge of the grill. I have found the best results when I cook the steaks over the center of the grill, not directly above the coals. I have heard this referred to as ‘indirect’ cooking. If you use a gas grill, preheat on highest setting, then reduce to low heat. You may need to adjust your cook times on a gas grill.

*I never cook steaks without baked potatoes. I recommend using large russets and I have a great way to prepare them while the steaks are cooking. I’ll let you in on my secret at the bottom of this post…

Grill set up

Cooking Tips and Times

After many years of trial and error, I broke down and bought a meat thermometer. It was the best $10 I ever spent.

For best flavor, do not remove any fat prior to cooking. Place steaks in the middle of the grill. We prefer our ribeyes cooked medium rare. For steaks cut ¾ inches thick, do not cook more than 5 minutes per side. I try to only turn my steaks once during cooking. ALWAYS use tongs to handle steaks. To insure juiciness, never pierce the steaks while cooking. Keep the lid on the grill as much as possible. After approximately 8 minutes, I use a meat thermometer to check the temperature. Steaks will heat up to an additional 10 degrees after you remove them from the grill, so for medium rare remove the meat from the grill when the temperature at the thickest section reaches 135F. If you do not have a meat thermometer, DO NOT cook more than 10 minutes. You can always put them back on if they are not cooked enough.

On the grill

Suggested Temperatures for Doneness

145F for medium rare

160F for medium

170F for well done

Serve with your favorite sides and enjoy!

Baked Potato Secret

For two large baked potatoes:

Pierce each potato through with a knife in 2-3 places

Microwave two potatoes for 5 minutes on each side (10 minutes total)

Wrap with aluminum foil and place directly on the coals about 10 minutes before the steaks go on

Turn the potatoes once about the same time you turn the steaks

There is no set amount of time to leave the potatoes on the coals, but a minimum of 20 minutes is what I recommend. Top with your favorite toppings and enjoy!

Recipe and photo courtesy of Hubpages.com.


January 21st, 2010

More Thoughts on Steak Doneness

By

We’ve all ordered a steak the way we want it and then found out the chef had a different idea of what “medium rare” means.

Here’s a guide from “bis” at www.Everything2.com on what the doneness labels mean . . .

So, you’ve gone through life ordering your steakmedium“, because you didn’t know what “rare” or “medium well” meant, have you? Well, you need not do this anymore, for here is your guide to the doneness of steak:

  • rare: 140°F (60°C), center of the steak is very red and cool
  • medium rare: 150°F (65°C), center of the steak is red and warm
  • medium: 160°F (71°C), center of the steak is pink and hot
  • medium well: 165°F (74°C), center of the steak is pinkish and hot
  • well done: 170+°F (77+°C), steak is thoroughly cooked

Of course, you might still order medium (*cough*wuss!*cough*) after all of that, but hey, at least now you’re educated, eh?

You can check out Everything2.com for even more ideas on steak doneness. May the fork be with you!

Photo courtesy of NoSaladAsAMeal.com.


January 19th, 2010

Steak Night Date Night

By

This weekend, the hubby and I got to go out and feel what it’s like to be people for just a little while again. You know, instead of slaves to a 7- and 5-year-old. (Whom we adore, but must escape from sometimes to realize that.)

We dropped the kids at my parents’ house and they never even looked back. The prospect of the rapt attention of Grandpa was just too overwhelming for them. And with a wink from Nana, we were off.

We briefly discussed heading for the U.S./Mexico border but decided by the time we got there we’d miss ‘em again.

So we settled for a steakhouse.

Now, we usually like to cook our own steaks at home. But it was time to get out of the house so we decided we’d let someone else try to live up to our standards.

Good luck.

The ambiance was nice, and there was live piano music — something that doesn’t happen at my house unless I want to play with my feet while I cook dinner.

The wine was flowing and we got to talk about how we’re going to achieve all the goals we’ve set for ourselves and our family. Not an easy feat. But with a plan, we’re on our way.

When the food came, it was, I’ll admit, delightful. But it was missing the one ingredient I always use at home — Teriyaki sauce.

I know it’s weird, but that’s the way I like it.

How do you like yours? Can a steakhouse ever deliver what YOU’RE looking for?

Photo courtesy of parkcitiesprime.com.


January 15th, 2010

Ribeye Love

By

So, I found a song that rocks called “Ribeye Love” by Black NASA.

It’s got an awesome beat and melody, but I can’t figure out why exactly it’s called “Ribeye Love.”  
Can you help me?

I’m gonna download this one and listen to it while I’m on the treadmill. And I will think of steak the entire time.

Mmmmm, I love me some ribeye.


January 14th, 2010

How Do You Thaw a Steak?

By

It’s an age-old question.

Well, it’s as old as refrigeration. And that’s old.

What is the best way to thaw a steak?

There are many schools of thought.

Some, like AlmostLuver over at Help.com, says “Put the package in really warm water…keep it wrapped, though. Also, you can thaw it in the microwave…most microwaves have a defrost setting. :) Good luck!!”

Others, like Sully, say, “The best way to thaw a steak (or any meat) is to put it in the fridge the day before. It will never get warm enough this way for bacteria to start becoming active. They are already in the meat. You want them dormant until cooking. Thats the healthiest way. The worst way is the microwave. If you are needing it thawed quickly, then put it in warm water. Warm means 145 Fahrenheit. As soon as it is thawed, cook it or refrigerate it. Never re-freeze meat! It will sour much quicker if you do.”

I, personally, like to go by the guidelines given by the Kansas City Steak Company.  They say this. . .

Thawing Instructions

Do thaw your meats in the refrigerator, because it enhances the flavor by preserving the natural tenderness. It will take at least 24 hours for steaks and at least 3 days for roasts to thaw depending on the thickness.

Don’t use a microwave or soak your meats in water to hasten thawing. Microwaving and soaking affect the rich flavor and tenderness that make these steaks and roasts so special.

Now that sounds like good advice.

Another good resource is this fabulous article over at ehow.com.  It even has cool vintage photos of an old, old freezer. Awesomeness.

What do you think?

Photo courtesy of ehow.com.


January 13th, 2010

Steak Recipe: Red Quinoa, Black Kale and Ribeye

By

That is one gorgeous cut of beef!

Ribeye is my favorite and it’s blogger Melody’s fave too!

Here’s her post over at BouchonFor2.com with an amazing ribeye recipe.

Thyme-Infused Red Quinoa with Lemon-Mustard Black Kale with Ribeye

Ingredients

2 cups red quinoa

2 cups vegetable or chicken stock

2 bunches of kale, aprox 1.5 lbs.

1 fennel bulb, white parts only, diced

3-4 garlic cloves, minced

1 lemon, zested and juiced

1/4 cup grainy mustard

1 bunch thyme

Olive Oil, S&P

Preparation

Quinoa: Place in a fine sieve and rinse under cold water until water runs clear. Initial red and foamy water is normal.

Thyme: Tie the sprigs together with twine or spend 10 minutes picking them out like I did.

Stock: Bring to a boil.

Kale: Strip the leaves from the stalk by grabbing the stalk by the bottom and pulling the leaves towards the tip. Chop the leaves into bite-sized pieces.

Directions

In a large pot, sweat the fennel on medium heat with the garlic in some olive oil. When the fennel is tender, add the quinoa and continue to cook for 2 minutes.

Add the hot stock, 2 tsp. of salt, and thyme bundle, cover with a lid, and cook on low heat for 15-20 minutes.

The quinoa is done when all the liquid is absorbed and little white curls are released. When ready, remove the thyme, fluff through with a fork, cover, and keep warm.

In a deep skillet, heat up some olive oil over medium-high heat. Add the kale in by handfuls and welt it down for about 3 minutes. Season with salt and pepper. (Unlike other leafy greens, kale does not release much liquid.)

When the kale is tender, stir in the mustard and lemon zest + juice.

Toss the kale into the warm quinoa.

Serve with beef below.

Serves 4 as main dish.

Ribeye is my favorite cut for steak. A pristine piece is distinctly flavorful, tender yet toothsome, and releases the proper amount of fatty juices with each bite.

To cook the proper steak is to not fear, over- think, or complicate it.

Rub the slab down with some oil and sprinkle generously with sea salt.

Sear both sides quickly in a hot skillet, transfer to a baking pan, and a finish it in hot oven (400 °F) for several minutes.

A rare steak will feel soft and remain slightly indented after a poke, while a medium rare steak will spring back gently.

Use a meat thermometer if you are not confident to test its doneness by touch initially. For a medium rare steak, remove it at 125-130 °F.

Remember that the residual heat will continue to cook it during the resting time.

Cover the meat gently with foil and allow it to rest until the moisture re-absorbs (8-10 minutes).

Slice it thinly against the grain.

Refrain from drooling.

Lay it over the Quinoa and garnish with a sprig of basil.

Serve with a ripe, freshly sliced tomato.

No sauce, no jus, maybe just a dollop of tangy horseradish mustard.

Large, crunchy flakes of Black Lava Salt can’t hurt though!

Recipe and photos courtesy of BouchonFor2.com.


January 8th, 2010

2010: A Year Full of Steak

By

It’s a new year, so you need a new wall calendar, right?

Believe it or not, there exists the PERFECT wall calendar for fans of meat — just like you and me.

Just look at what you get to stare at for the entire month of February . . .

Yes, ladies and gents, it’s steak. Raw steak.

I prefer to stare at beautifully COOKED steak myself, but I guess beggars can’t be choosers.

Get one for yourself. Go on, you deserve it! Click here.

Photo courtesy of CafePress.com.


January 7th, 2010

Steak Recipe: Beef Tenderloin

By

Doesn’t that look absolutely mouth-wateringly delicious?

This beef tenderloin with black peppercorn and mushroom sauce is a specialty at Lavendou in Dallas. Oh yum!

But — here’s the great thing — we have the recipe right here so you (and I) can make this at home!

You’ll need beef tenderloin for this recipe, and I like to use tenderloin tips — you can get them from my favorite place here.

Lavendou Recipe?Tournedos Felix Faure?Beef Tenderloin with Black Peppercorn and Mushroom Sauce

Recipe to Serve 4

The Ingredients

4- 8 oz Beef Tenderloin

2 Teaspoons of Salt

4 Teaspoons of coarse Black Peppercorns

2 Cups of  Diced  Mushroom

1 Tablespoon of Olive Oil

¼  Cup Butter

½ Cup of Cognac

½ Cup of Veal Stock

¾ Cup of Heavy cream

The Method Season both sides of each tenderloin with salt and pat them in the black peppercorns. Heat oil and butter in a large heavy skillet over high heat, and then sauté the tenderloins, 2 at the time, for 3-4 minutes on each side. Transfer the tenderloins to a heatproof dish and keep them warm in a 175 degree F oven.?In the skillet, add the mushroom, sauté for 2 minutes, until cooked. Add the tenderloin to the skillet and carefully add the cognac and flame it. Add the veal stock, then a minute after, the cream, bring to a boil for 2-3 minutes until the sauce thickens. ?Serve the tenderloin coated with the sauce with some Pommes Frites!

Photo and recipe courtesy of SavorDallas.com.


January 6th, 2010

Happy New Year! Happy New Steak!

By

So, 2010 is here. How did you celebrate the turning of a new year — and a new decade?

For lots of people, a steak is the go-to thing for any kind of celebration.

I’m that kinda gal. Birthdays, anniversaries, business successes. I celebrate them all with a big, juicy steak.

In this article from D Magazine, readers discuss WHY the celebratory steak phenomenon is so prevalent.

My answer?

Steak is just good. Period.

How’s that for complicated?

See what you think! 

Photo courtesy of Sidedish.DMagazine.com.


January 1st, 2010

Steak Recipe: Herb-Crusted Filet Mignon

By

Happy New Year, everyone!!!

And to welcome 2010, it only seems appropriate to cook some fantabulous steaks, right?

If you’re going to do it, why not just go for it and spring for the most tender cut — the amazing filet mignon?

Here, Derrick Riches gives us his incredible recipe for herb-crusted filets. Enjoy!

primeFilet_lores09_lrg

Herb-Crusted Filet Mignon

What can be better than filet mignon? It’s delicious and tender. This recipe calls for dried herbs though you can substitute with fresh herbs instead. If you are going to do so, double the amount that the recipe requires.

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:

4 filet mignon, about 1 1/2 inches thick

4 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon rosemary

1 teaspoon thyme

1 teaspoon marjoram

1/4 teaspoon salt

1/4 teaspoon black pepper

Preparation:

Heat olive oil and garlic in a covered microwave safe bowl for 50-60 seconds. Remove and allow to cool. Add herbs and stir. Place filet mignon into a shallow glass dish. Pour herb mixture over and turn steaks to coat. Cover and let marinate for 1-4 hours in refrigerator. Preheat grill for high heat. Remove steaks, remove excess oil, and season with salt and pepper. Place on grill and cook for 5-6 minutes per side. Remove from heat and serve.

Recipe courtesy of About.com.

Photo courtesy of KansasCitySteaks.com.


You are currently browsing the Steak-Enthusiast.com weblog archives for January, 2010.

Subscribe

Subscribe in a reader
(or) Subscribe via Email


About Me

Hi! My name is Dena P., and I love steak. In fact, I’ve been on a quest for the perfect steak for a few years now.

I love experimenting with food and I like to get my family, friends and neighbors involved. They add a lot to my cooking experience by helping me perfect techniques and sharing recipes.

Read More About Me »

Steak Widget