Steak Dinner?

Question

Friday is our anniversary. I want to make Chris a salad, steak, sour dough rolls, and potatoes. I don't know what kind of steak to make him, or how to make it. I think I will prolly get T-bones, or a New York Strip. Maybe one of each, so he has a choice. How do I cook steak, and how long do I keep it on for rare, med-rare, med, and med. well? Should I marinate it, or put lemon on it, salt and pepper....he likes just about everything, besides mushrooms.

Answer 1

A good rib eye with salt, pepper and Worcestershire sauce cooked to an internal temperature of about 158 degrees F.

Answer 2

Peppered Steak With 5 Star Gourmet Steak Sauce
Recipe #14897
This is so nice your mouth will still be watering after you finish it. Do not buy shop made pepper steak; the homemade pepper steak is so much better. A must try.
SAUCE
1/2 diced tomatoes
salt
pepper
1 tablespoon dry sherry
2/3 cup tomato sauce
1/3 cup water
2 teaspoons paprika
oil
PEPPERED STEAK
1 large rump steak, cut in half
4 tablespoons crushed peppercorns
1 egg
fresh parsley
2 servings Change size or US/metric
Change to: servings US Metric
20 minutes 10 mins prep



1. SAUCE-----------------.
2. Place the oil in the bottom of a saucepan.
3. Cook the diced tomatos in saucepan on low heat.
4. Continually stir them.
5. Add pepper and salt early on in the cooking of the tomatoes.
6. When the tomatoes are nearly cooked add the dry sherry.
7. Now leave the tomatoes for 1 min so that all the sherry is absorbed in the tomatoes.
8. Add the tomato sauce and stir in and then add the paprika.
9. Add the water slowly so that the thickness is what you desire.
10. Serve on top of steak or as part of a fancy dish.
11. PEPPERED STEAK--------------.
12. Beat the egg so that the yolk is blended in with the white.
13. Dip the steak piece by piece into the egg.
14. Then cover the steak with the peppercorns.
15. Place the steak onto high heat for 30 seconds each side and then reduce heat and cook until it is how you like it.
16. Once cooked place on a plate.
17. Generously pour the sauce over the steak and garnish with a bit of fresh parsley.
18. Serve and enjoy.

Yummy for a special guy!
http://www.recipezaar.com/14897

Answer 3

If you want to really go all the way, ask your butcher for a chateaubriand cut. He or she will explain how to handle this cut if you ask. As for preparation, salt the meat and pepper it liberally with freshly ground black (or white) pepper. Saute it in butter (only good quality unsalted French butter) over high heat. The pan is ready for you to put the steak in only after the butter has foamed up and then subsided (but be careful not to burn the butter). You want to sear the outside quickly to seal in the juices. Try cooking the meat only about 4 minutes per side. It's medium rare when it feels like the ball of your thumb in a semi-tense position. When the meat is done, remove it and deglaze your pan with about a half cup of red wine. Let this reduce slightly, then add a little beef broth and a touch of tomato paste. Whisk these together to create a variant of an old-school pan sauce called "Espagnole." Take the pan off the heat after it has reduced a little more, then swirl in a couple of tablespoons of soft butter. Spoon over the meat and watch your partner have a food-gasm right there on the spot. This will work for just about any cut of meat, but I really recommend a filet such as the one described or a new york cut or a filet mignon, or even a hangar steak would be great.

Answer 4

no marinade no lemon, don't want to screw around with a good steak. season the steak with salt and pepper and season it well. sear it in hot clarified butter, once all sides are seared throw some whole butter and reduce the heat. lye it down on the pan and throw a piece of thyme and a crushed clove of garlic into the pan. start to baste the meat, do not put in oven!! keep basting until it is cooked. to test if it is cooked press on the meat it should be firm. when cooked put on plate with a little of the butter from the pan. happy cooking. from a chef

Answer 5

Definitely marinate it over night. Make sure you use a can of beer to tenderize. From there just make a marinade you like the taste of. Sweet, Salty, spicy, whatever you like. The acidic stuff like beer and lemon juice will tenderize it.

Do this with a filet mignon and you won't need a knife.

Other than that presentation is the next thing to worry about.

The presentation of you not the food that is. Just remember less is more ;)

Answer 6

Can't go wrong if you cook it medium 3minutes on one side and 4 on the other, highest heat. Use olive oil with you cook it, and marinate it with steak seasoning and liquid smoke. You can get those in the grocery store. I would go with the New York strip, but the T-Bone has more flavor, because it has more fat on it.

Answer 7

it depends on his mood. of course he is happy. BUT if he is excited, marinate it with lemon to give it some zest and put some peppah and mix the lemon with some soyey sausey and med-rare. or would he be like my grandpa and just get right after they cut the cow?

Answer 8

a nice rib eye steak w a dry seasoned rub grilled to medium or medium rare... mmmmmmm w garlic mash potatoes a nice salad n rolls sounds great have fun and hope he enjoys.

Answer 9

Depends on the person. Medium rare porterhouse is the $hit

Answer 10

nice idea......um.....as far as how to cook....that's personal....how does he like his steak......if you were cooking for me it would have to be well done......so find out first then make that nice dinner for him...

congratulations girl