i need different ways to cook a stake, i want to try something different?

Question

thank you

oop's i mean steak lol

Answer 1

This is what I reccomend for you to get. A1 makes these steak marinades now that are awesome. They have one that me and my family like called Chicago Steakhouse. It is great! It has a light tomato and bell pepper taste. They have other ones too. But I think that you would really like it that way! Yummy! :)

Answer 2

It depends on the type of stake. If it is a wooden stake, don't cook it over an open flame or you'll be left with nothing but ash, which can be a bit gritty. If it is a metal-type stake, any type of heat source can be used, just be careful because it wiil be very hot to the touch for a while afterwards, let it cool down. These stakes can be a little bit tough. As far as seasoning, try lemon or another citrus flavor for the wooden stakes to combat the balance the woody flavor. Metal stakes are harder to season; a marinade will not soak in well enough and seasoning won't stick unless maybe you wet the stake first.
Hope this helps!

Answer 3

Have you ever made Swiss steak? It's a great way to tenderize cheap cuts, such as round steak.
You start with cutting the steak into pieces about the size of a deck of cards. Then you pound the crap out of both sizes of each piece until they are nearly twice the size and very mushy. You dip each piece into flour seasoned with pepper and paprika. Some people add salt, but it makes the meat tougher. Add it later, after the meat is cooked. Cut an onion into slices, and a bell pepper. Add sliced mushrooms if you like them, but it isn't required. Brown the meat in hot oil in a dutch oven until golden. Stir and scrape the stuff from the bottom of the pan. Get a large can of peeled tomatoes and chop them up into one inch pieces. Pour them over the other ingredients in the dutch oven. Put on the lid and bake in the oven for about an hour and a half at 350F. Serve over potatoes or rice. Real tender and good, not for people who insist on *rare* meat every time.

Answer 4

Try marinating the steak in a sauce of your preference for one-two hours. Be sure you tenderize it first (if you don't have a tenderizer, a fork will work just fine). And rub some good seasoning into those suckers (after marinating). Bake in the oven at 300 degrees for 1-2 hrs. However done you prefer. Oh and rap them in aluminum foil separately and place in a baking dish. Add onions, peppers and mushrooms to foil if desired. This will cause the steak to cook in its own juice. It's fabulous!

Answer 5

Marinate steak for 3 hours in a ziploc bag with 1/2 c. olive oil, 1 T. minced garlic, fresh rosemary, cracked black pepper, and kosher salt.

Set out steak to room temperature before grilling for best results. Grill on very hot bbq until medium rare about 3-4 minutes on each side. Season to taste.

Good luck.

Answer 6

GRILLED RIB-EYE STEAKS WITH PARSLEY-GARLIC BUTTER

The garlicky herb butter is similar to the butter served with escargots in southwestern France. IMPROV: When preparing the butter, try a shallot instead of garlic, and thyme instead of parsley.

For the Parsley-Garlic Butter, mix together in small bowl, then cover and chill:
1/2 cup (1 stick) butter, softened
1 tablespoon finely chopped fresh parsley
1 tablespoon chopped fresh chives
1 garlic clove, pressed
2 teaspoons Cognac
Salt and pepper

Prepare barbecue (medium-high heat). Rub with generous amounts of salt and pepper:
3 1 1/2-inch-thick rib-eye steaks (about 1 pound each)

Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Cut each steak in half, top with spoonful of chilled butter, and serve.

Makes 6 servings.

Bon Appétit
Menus
June 2006
Melissa Clark

Epicurious.com © CondéNet, Inc. All rights reserved.

Answer 7

steak marinade:
1 tsp basil (chopped) fresh
1 tsp rosemary (stemed and chopped) fresh
1 tsp thyme, (stemed and chopped) fresh
1 tsp shallot (minced)
1 clove of garlic (minced)
1 cup olive oil
pinch salt and pepper

Mix all of these ingredients together in a bowl and let stand for 1/2 hour. Mix again. Then place steaks in the marinate for two hours in refrigerator. Drain excess oil and grill. When done put the steaks on a plate and brush some melted sweet cream butter on it. enjoy

Answer 8

I'm going to assume that you meant steak, yes?
What I do is marinate it over nite in BBQ sauce and beer (yes beer) and Montreal steak sauce. And then put it on the BBQ, yumm...delicious.
I also will put it on a skewer with green pepper and cherry tomatoes. Marinate the steak in Italian dressing, red pepper flakes, worchester sauce, lemon juice, Montreal steak sauce, and pepper. Cut them into cubes, along with the green pepper, and then pour the marinate onto the finished skewers (so the green pepper and tomato get the taste) and broil in the oven for about 5 min. Very very tasty!

Answer 9

mom parents last week made a rub that went over the steak after you cooked it. in a small sauce pan on med. heat, take weirstistier (sp) sauce and chop up onions. you can add some other spice to it as you desire. once it comes to a boil, reduce the heat to low and serve over the steak, it adds great flavor! also check out mccormics steak rubs in the seasoning isle at the grocery store.

Answer 10

Try an oven bag w/ potatoes and onion's seasoned. It's great, the best is chicken in a bag put steaks are great too. Potatoes are the best.

Or you can smother them with some cream of mushroom and milk seasoned with salt pepper and some seasoning salt...fabulous!!!

Answer 11

Get dry italian salad dressing. Rub the steak with olive oil on each side. Then rub the dry italian salad dressing on it, and put it on the grill or broil it. The dry salad dressing forms a "crust" on the meat and keeps the juices in. Yummy!