Something different...??

Question

I have some nice Delmonic steaks,I'm looking for some different,ideas,recipes, you know "kick it up a notch"I'm a fantastic cook,but I'm bored with the same ol' same ol'.........I'm open to suggestions,Thanx!!

Answer 1

Peppercorn Steaks:

Fast to fix, and a zesty taste make this a winner.

2 tablespoons whole black peppercorns, crushed
3 tablespoons butter
3 tablespoons minced garlic
1 tablespoon Worcestershire sauce
1/2 cup beef broth or red wine
1 teaspoon ground mustard
1/2 teaspoon sugar
2 teaspoons cornstarch
1 tablespoon water


Rub pepper over both sides of the steak.
Refrigerate for 15 minutes.
In ungreased skillet, on med-hi heat, brown steaks on each side.
Add butter and garlic; cook 4 minutes, turning steaks once.
Add worcestershire sauce, cook 6-7 minutes longer, turning once, until desired doneness.
Remove steaks; keep warm.
In skillet add broth, mustard and sugar.
Stir to loosen browned bits.
Mix cornstarch and water; add to pan.
Bring to a boil; cook and stir for 1 minute.
Serve with steaks.


A new twist to grilling steaks. Tart and a little bit sweet, but ever so good!

1/4 cup tequila
2 tablespoons sugar
1 tablespoon chopped fresh cilantro
1 teaspoon lime zest
2 cloves garlic, minced
1/2 teaspoon salt
2 tablespoons lime juice
1-2 jalapeno pepper, seeded and chopped
2 steaks, about 1 inch thick (You can use T-bone, rib-eyes, or any steaks you like)


In a glass baking dish combine all the ingredients except steaks, mix well.
Place steaks in mixture turning to coat both sides.
Cover and refrigerate at least 4 hours to marinate, turning steaks over occasionally.
Fire-up the grill, when ready, remove steaks from marinade, reserving marinade.
Grill steaks to desired doneness, turning once and brushing occasionally with marinade.

Answer 2

If you can get your hands on some Blackening seasoning (a New Orleans blend of spices), that should spice up your steaks. It's also really good on shark or other types of ocean fish. It's a rather versatile blend of spices. Not necessarily cheap, but versatile, so you are not stcuk with the spices for only one purpose.

Blackened Steak will definitely kick it up a notch - and no, it does not turn the steak black.

Answer 3

I had this yesterday the flavored butter uas great


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
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June 2006
Melissa Clark

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

Answer 4

Try serving it with stuffing fritters, and a gravy with mushroons over the steaks. Make your normal stuffing, shape into patties or balls- Brush with a little butter and grill under grill till slightly red. Serve besides steaks.

Answer 5

Rum Buttered steaks. Mix dark rum, about 1/4th cup with 4 T. butter and slliced green onions, Grill or broil steaks with this it's delicous!!

Answer 6

Cut the steaks lengthwise and stuff with wild rice ... stuffed steak is a nice alternative to routine grilling.

... and tell N2JESUS to keep her politics and religion to herself.

Answer 7

Just remember that what you eat today had a heartbeat yesterday. MEAT IS MURDER you will have dead rotting meat in your colon no matter how you "spice it up". Some poor helpless animal slaughtered on your plate when God gave us some many other things in the world to eat that we don't have to kill.

Answer 8

grill with Montreal steak spice.

Answer 9

marinate with liquid smoke, worcestershire sauce, soy sauce, garlic, lime juice, and then grill over hot flame.

Answer 10

Fiery Beef Satay Skewers
Prep: 20 minutes
Cook: 20 minutes
Servings: Serves 4
1-1/2 lbs. top round or sirloin steak
5-6 green onions, cut into 1-inch pieces
1/2 cup Dijon-style mustard
1/2 cup soy sauce
1/4 cup honey
2 Tbsp. fresh lime juice
4 tsp. minced garlic
1 Tbsp. ground red pepper

In large bowl, combine mustard, soy sauce, honey, lime juice, garlic and red pepper. Remove and reserve 1/2-cup of this marinade mixture for basting.
Trim fat from top round steak. Cut steak crosswise into 1/4-inch thick strips, approximately 1/2-inch to 1-inch wide. Add beef to marinade in bowl and toss to coat. Cover and refrigerate 1 to 3 hours.
Meanwhile, soak 16 bamboo skewers (6-inch) in water for 10 minutes. Remove beef from marinade and discard. Alternately thread beef (weaving back and forth) and green onion onto skewers.
Place skewers on grid over medium ash-covered coals. Grill, uncovered, 5-6 minutes for medium-rare to medium doneness, basting frequently with reserved 1/2-cup marinade and turning occasionally.


Hong Kong Steak
Prep: 10 minutes
Refrigerate: 4 hours
Cook: 10 minutes
Servings: Serves 6
6 sirloin strip steaks (6-8 ounce each) , trimmed
1 Tbsp. peppercorns, cracked
2 tsp. ginger, peeled and finely chopped
4 cloves garlic, finely chopped
1/4 cup light soy sauce
1-1/2 Tbsp. honey
1 tsp. sesame oil
3/4 cup red wine
1 Tbsp. cornstarch
1/4 cup beef stock
6 Tbsp. peanut oil
1/4 pound mushrooms (shiitake, oysters, button)
1/4 pound vegetables (bok choy, snow pea tops, baby spinach, baby carrots, julienne peppers, scallions)
2 Tbsp. peanut oil
1 tsp. sesame oil
2 cloves garlic, finely chopped
2 tsp. ginger, finely chopped
2 Tbsp. scallion tops

In mixing bowl, combine garlic, ginger, soy sauce, honey and sesame oil. Mix well and pour over steaks. Allow to marinate 4 hours in refrigerator and remove. Reserve marinade.
Press peppercorns into steaks. In a hot wok or skillet, add 2 Tbsp. peanut oil. Add 2 steaks at a time and sear on both sides for one minute. Remove steaks and wipe out wok. Reheat and repeat for remaining steaks.
Set steaks aside and keep warm.
Pour red wine into wok and reduce by three fourths. Add beef stock and reserved marinade. Reduce by half. Whisk in cornstarch and remove. Keep warm.
Heat second wok to very hot. Add peanut and sesame oils. Add garlic and ginger and cook for 3 seconds. Add mushrooms and vegetables. Toss quickly and stir for one minute.
Place steaks on six plates. Top with stir-fry vegetables and drizzle with sauce.
Serve with sesame rice and garnish with scallion tops.