Recipe for Boneless Beef Loin Steak?

Answer 1

Steak Au Poivre

1½" thick slices of beef tenderlion
crushed black peppercorns and rosemary
1 tspn of butter to coat skillet
2 tblspn of cognac
½ cup of heavy cream

Coat steaks in peppercorn and rosemary

Coat skillet with butter

Medium low heat, cook steaks 4 mins each side

Remove steaks and add cognac to pan. light with lighter or match and stand back. When the flames go away, scrape bottom of skillet to get all the bits of carmelized beef off the bottom of the skillet.

Add heavy cream and stir together while it simmers on low heat.

When mixture turns an even orange-ish color, pour over steaks and serve..

ENJOY!! :-)

Answer 2

Ingredients:
2 boneless beef top loin (strip) or ribeye steaks, 3/4" thick
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper


Directions:

Heat nonstick 10-inch skillet over medium-high heat until very hot. Sprinkle steaks with salt and pepper. Place steaks in skillet; cook 7-10 minutes for medium-rare or until desired doneness, turning steaks over once.

This recipe for Strip Steaks serves/makes 2

Answer 3

Perfect Boneless Beef Roasts
This easy cooking method allows you to cook PERFECT tender boneless beef roasts (from rare to med. well) of almost any size, as long as the roast is at least 3-inches thick. Serve with or without gravy - your choice! I've used this method for 30+ years, and find it's a lifesaver when having company and I want perfection, but no worry! For Sunday dinners - cook the roast before church, turn the oven off, and dinner is ready when you return home. Great for party and wedding meat trays. Cooking time is calculated for a 4 pound roast, but will vary with the size of your roast. Resting time in oven is not included in cooking time.
4 lbs boneless beef roast, at least 3 inches thick,such as tenderloin,sirloin tip,or eye of round,rib-eye roast (boneless standing rib roast)
lots salt or pepper or seasoning or herbs, of your choice
onions (optional)
mushrooms (optional)
balsamic vinegar (optional)
beef broth (optional)
cornstarch (optional)
4 pound beef roast

1. IMPORTANT: For this method to be successful, it is imperative that you know the EXACT weight of your roast!
2. Preheat oven to 500 degrees.
3. Cut all visible fat from the outside of the meat.
4. Rub the entire outside of the roast with salt, pepper, or seasonings of your choice, such as thyme, garlic powder, etc.
5. Place roast in roasting pan and bake according to the following Chart: RARE- 3 minutes per pound, MEDIUM-RARE-RARE- 3 1/4 minutes per pound, MEDIUM RARE- 3 1/2 minutes per pound, MEDIUM WELL- 4 minutes per pound.
6. WELL DONE- not recommended with this method.
7. Set a buzzer for the cooking time calculated from Chart above.
8. When cook time is completed, TURN THE OVEN OFF.
9. DO NOT OPEN THE OVEN DOOR FOR AT LEAST 1-1/2 HOURS.
10. You can wait as long as 2-3 hours.
11. After removing roast from oven, let it rest 5 minutes before slicing.
12. To retain juices, slice rare- medium rare roasts on a platter where juices can collect.
13. Pour juices into roasting pan, scraping loose any pan drippings, and pour au jus over the roast.
14. OPTIONAL ONIONS AND MUSHROOMS: Slice mushrooms and onions.
15. In frying pan coated with non-stick cooking spray, saute mushrooms and onions until limp.
16. Add 2-3 tbs balsamic vinegar and set aside.
17. IF YOU PREFER GRAVY: For each cup of au jus (liquid), make a slurry by stirring 1-1/2 to 2 tsp of cornstarch into 1 tbs water.
18. Bring au jus to a boil (adding 1 cup beef broth, cooked mushrooms and onions w/vinegar if using optional ingredients); stirring constantly, gradually add the slurry to the boiling au jus.
19. Return just to boil to thicken.
20. Remove from heat and serve.

Answer 4

I would suggest you visit WWW.FOODDOWNUNDER.COM as they have heaps of recipes. Hope this helps!

Answer 5

no recipe needed- grill it