From preparation to ingredients and the way it's cooked,what goes into your steak dinner???

Answer 1

Rib eye
marinate for about 2 hours in pineapple juice, soy sauce, and Dr Pepper.
pan fry for about 7 minutes turning over around 3 1/2 minutes.
steak fries baked in oven till golden
asparagus cooked in butter
Love it.

Answer 2

Steak (a good cut of t-bone or ribeye, not the cheap stuff), very little if any salt, a little pepper (white or black, freshly ground), and a nice mesquite wood or charcoal fire. Anything else is just covering up the taste. Seared and cooked medium-rare.

Answer 3

1.Use cold tap water to rinse off steak.
2. Put small amount of olive oil on both sides of steaks.
3. Use Essence Of Emeril Steak Rub to season and let marinate for about 30 minutes.
4.Heat a large skillet with butter.
5.Fry steaks on med/high fire for about 3 minutes on each side or until done.
6.Take steaks out of skillet and let "rest"

Answer 4

This is not too difficult. Nice 3/4 inch ribeye steak. Salt and pepper both sides. Heat bbq grill to Med/High. Grill 4 minutes each side. It must be medium rare!! Let meat "stand" for a couple of minutes to let juices redistribute. Serve. Salt and pepper if desired.

Oh yeah...you can add a salad and glass of wine if you want!

Answer 5

Simplicity is the name of the game.

So, I like buttered peas and corn muffins with my steak

I like New York strips cut to 1.25" thickness. The meat should be aged a while and a dry rub applied the night before. Grill it to rare, allow it to cool 3 minutes and Enjoy!

Answer 6

Sizzling Steak with Peach Steak Sauce
Start to Finish: 30 minutes
Ingredients
1 recipe Peach Steak Sauce (see Recipe Center)
4 slices thick-sliced bacon, cut crosswise into thirds
4 6-ounce beef boneless flat iron, ribeye, or Delmonico steaks, cut 3/4- to 1-inch thick
Salt and ground black pepper
Nonstick cooking spray
2 fresh peaches, pitted and cut into eighths
4 1-inch slices French or Italian bread, toasted

Directions
1. Prepare Peach Steak Sauce; set aside. In a large skillet cook bacon until crisp and brown. Remove from skillet. Drain on paper towels. Reserve 1 tablespoon drippings in skillet; set aside.


2. Lightly season steaks with salt and pepper. Lightly coat a heavy 12-inch skillet with nonstick cooking spray. Preheat skillet over medium-high heat until very hot. Add meat. Reduce heat to medium and cook, uncovered, for 8 to 15 minutes for medium rare (145 degree F) to medium (160 degree F) doneness, turning occasionally. (If meat browns too quickly, reduce heat to medium low.) Use 1/2 cup of the Peach Steak Sauce to brush on steaks during the last 5 minutes of cooking.

3. Meanwhile, in the large skillet heat the reserved 1 tablespoon of bacon drippings. Add peaches and cook over medium-high heat for about 3 minutes or until peaches are browned and heated through, stirring and turning peaches occasionally.

4. To serve, place a toast slice on each plate. Top with a steak, peach slices, and bacon. Pass remaining Peach Steak Sauce. Makes 4 servings.

Answer 7

If you marinade the steak,make some rice and broccoli with cheese.Its good.

Answer 8

For my filet mignon, I go to the restaurant, order it, the nice chef cooks it, and voila, my waitress brings it to me. It's always super-easy for me and requires no clean up on my part!