Have you noticed the new Steak Widget on this site? Just scroll down and you’ll see it on the left-hand sidebar. It looks like this:
You can use it on your site to keep up with all the tips, posts and recipes going on over here at Steak-Enthusiast.com. You know how we like to talk about steak in all its many facets. And seriously, you don’t want to miss anything!
Just press the “Get Widget” button there at the bottom of the actual widget on this page and you can upload it where you like!
Steak tips at your fingertips. Yeah, feel free to use that one. It’s on the house.
Sometimes you want to do something different. And sometimes you just want to pop that steak in the oven instead of firing up the grill.
This link shows you step-by-step how to do that and get great results.
It’s especially helpful if you live in a small apartment without access to an outdoor grill.
One thing, though, the post states that a Porterhouse is otherwise known as a T-bone. That is not true. They are different cuts (one has more filet side and one has more strip side). Different. Similar, but different.
Check out descriptions of cuts of beef here for everything you ever wanted to know about the different steak cuts.
But do check out this process and let me know how your broiled steak turns out!
It would never occur to me to pour a tangy tomato sauce over a steak. My mind doesn’t work that way.
But why doesn’t it? Why must I live in a tiny little box where steaks are one way and tomato sauce is reserved only for pasta?
This video shows us how to expand our mind – Sicilian style.
And THIS is the recipe to follow when you want to try this at home!
Recipe: Steak Sicilian-style
100 ml extra-virgin olive oil
4 × 150 g sirloin steaks
Sea salt and freshly ground black pepper
2 cloves garlic, sliced
1 stalk (40g) of celery, finely chopped
40 g split green olives, pitted and sliced
1/2 red capsicum, seeded and cut into 1-cm cubes
1 × 400g tin peeled tomatoes, diced
15 g capers in brine, drained
1/2 teaspoon dried oregano
Crusty bread and green salad, to serve
Preheat oven to 200 C.
To peel the tomatoes, bring a saucepan of water to boil. Score the base of the tomatoes with a cross and remove the eye, then place the tomatoes into the boiling water for approximately 30 seconds until the skin starts to come away from the flesh. Remove the tomatoes from the boiling water and place in a bowl of iced water to cool. Peel the skin, remove the seeds, roughly chop the flesh and set aside.
Heat the olive oil in a frying pan large enough to fit all the steaks over a high heat. Season the steaks with salt and pepper and fry for 30 seconds on each side. Remove from the pan and set aside.
Add in the garlic and fry for 30 seconds or until just colored. Add the celery, olives and capsicum to the pan and cook for 5 minutes until the capsicum and celery have softened. Add the tomatoes, oregano and capers, lower the heat and simmer for 5 minutes. Place the steaks into a casserole or ceramic baking dish, pour over the sauce and bake for 10 minutes. Taste and adjust the seasoning if necessary, then serve the steak and sauce with crusty bread and green salad.