is there anyone have steak recipe?can tou share it to me?

Answer 1

You don't really need a recipe for steak. Here's what I do. Cut a clove of garlic in half, rub the steak with the garlic. Season with kosher salt and ground black pepper. Drizzle a little olive oil over steak and gently pat down to make sure all of steak is covered. Remember, when you season, be sure to season both sides. Grill the steak over charcoal (my preference), gas or in a grill pan on the stove top. Cook until your desired level of doneness. Place steaks on a platter, put a pat of butter on each steak and let sit for 5 minutes while butter melts. Distribute to individual plates. Eat and enjoy.

Good luck and good eating.

Answer 2

Buffalo Ribeye Steak with Jalapeno Charon Sauce

Life doesn't get much better than standing in front of a hot grill flipping big thick steaks. Try topping your next buffalo steak with this southwestern twist on a classic hollandaise

Makes 2 servings

Ingredients:

2 buffalo ribeye steaks, 12 ounces each
1 tablespoon olive oil
2 egg yolks
1/4 lemon, juiced
1 pinch salt
1 pinch tarragon
1 pinch cayenne pepper
2 drops Tabasco
1/4 jalapeno pepper, ribs and seeds removed
1/4 pound butter, unsalted, melted in microwave
1/4 Roma tomato, seeded and coarsely chopped

Preparation:

Thaw your steaks in the refrigerator overnight. This will reduce the amount of liquid purge from your steaks. Prior to the cooking time, remove the steaks from the refrigerator and allow them to come up to room temperature. Rub your steaks with the olive oil right before cooking to help them retain moisture and avoid sticking to the grill. Gather the ingredients for the sauce. Send the "Grill Master" in your family out to cook the steaks and begin the sauce. Buffalo is a lean meat and should be enjoyed medium-rare. A 12 ounce steak will cook up medium-rare over a medium hot fire with about 8 minutes on each side.

Put the egg yolks, juice, seasonings and jalapeno into a blender. Cover and blend until the egg mixture gets frothy. Slowly pour very hot butter (but not boiling) into the egg mixture while blending at a medium speed. When all the butter has been added the mixture should be thick. Add the tomato and blend for 20 seconds. Make the sauce as close to serving as possible and keep it in a warm place (beside the stove or oven is good), but not too warm or the egg yolks will set up and turn the sauce lumpy.

Top your steak with 2-3 ounces of the sauce right before service. Excellent served with spicy black beans, dirty rice and a cold Margarita!!!

Answer 3

here is an easy one.

get a zip lock baggie,
put your steak in it,
then pour in a bit of italian salad dressing.
put it in the refridgerator for most of the day,
at suppertime, take it out and grill as usual.
great flavour.

Answer 4

It kinda depends on what cut of steak you have...if you can add more details, I would be happy to give you a recipe!!! :)