what are the ingridients and the procedure on making a beef steak?

Answer 1

First and foremost, you need fresh, good quality beef. This is very important.

Method:
1. Put some butter on a non-stick pan.
2. Put steak onto the pan.
3. Season with salt, pepper, and minced garlic and herbs (if you like).
4. Depending on how you would like your steak done, leave it according to the time required.
5. Turn over and season in the same way.
Note: Only turn over once. Turning over more than once would spoil the texture of the steak.

If you would like gravy to go with it, here is a simple but nice one:

1. Cut onions into slices
2. Cut mushrooms (any type) into slices
3. Saute in pan.
4. Pour in either cream or Campbell Soup (any of the creamy ones work, although I normally go for Mushroom Soup)
5. Mix all ingredients well, and ensure that they are heated up.
6. Scoop over the steak.
7. Serve with potatoes or rice.
8. Enjoy your meal.

Answer 2

The answer depends on the type of beef steak being used. Some cuts like round steak usually don't do well on the grill because they become tough. They're best when tenderized and/or marinated, then cooked slowly in liquid to allow the meat to become tender. Slow cookers are great for these steaks.

Other cuts such as New York strip can be grilled over medium heat with or without being marinated first. Some cooks prefer to sear the meat over high heat first, then reduce the heat until the desired doneness. Personally, I find that it often toughens the meat and doesn't seal in the juices at all.

I've found that salting the meat before cooking isn't a good idea. The salt draws out the natural juices and leaves the meat stringy or dry. Most marinades contain enough flavor to make the steak tasty without drying it out during cooking.

The length of time that you grill a steak or cook the tougher cuts in liquid will vary, depending on the thickness of the meat and the temperature at which it's cooked. The most accurate way to judge internal temperature is with small meat "thermometers" or picks that can be bought in many kitchen supply stores. Anything else short of cutting the steak to the center to tell the color is iffy at best.

Hope this helps!

Answer 3

Heat grill pan lightly brushed with oil. Salt & pepper steak on both sides. Place in grill pan, cook for 5 minutes, turn, cook 5 min or til done to your liking. Put on plate, serve.

Answer 4

Rub with oil and coarse salt.

For a 1.5" steak, BBQ on preheated grill (on high) for 3-4 minutes on each side.

Add fresh ground pepper with 1 minute remaining.

Answer 5

Eggs and flour are fine. Pound out the roundsteak, dip in egg, then seasoned flour then egg then flour again. Fry in a skillet. You can make really good gravy with the pan drippings too. It is called Chicken Fried Steak.

Answer 6

Balsamic Marinated Steak & Asparagus

4 beef round (sirloin) tip side steaks, cut 1-inch thick (about 8-ounces each)
1 pound fresh asparagus
1/2 teaspoon salt
1/8 teaspoon ground black pepper
Marinade:
2/3 cup prepared balsamic vinaigrette
2 tablespoons Dijon-style mustard
Combine marinade ingredients in small bowl. Remove and reserve 2 tablespoons. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
Place asparagus in shallow microwave-safe dish; add 1/2 cup water. Cover and microwave on HIGH 3 to 6 minutes or until crisp-tender. Drain asparagus. Add reserved 2 tablespoons marinade to asparagus; turn to coat. Set aside.
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 12 to 14 minutes for medium rare doneness, turning once. (Do not overcook.)
During last 3 minutes of grilling, arrange asparagus on grid around steaks; grill 2 to 3 minutes, turning once. Season steaks and asparagus with salt and pepper.
Makes 4 servings.


Bob's Salt Steak

7 plain brown sheets of butcherpaper
2 cups coarse salt, divided use
3 pounds sirloin steak
1/2 pound butter, melted
1 onion, sliced
8 tablespoons prepared mustard
Preheat barbecue grill.
On full sheets of butcher paper spread 1 cup salt roughly 1/2-inch wider than the sirloin steak. Place the sirloin steak on the salt and spread 1 cup salt on top. Tightly wrap the butcherpaper around the steak and tie with cord. Soak the package for 20 minutes in very cold water.
Once steak has finished soaking unwrap steak, discarding salt, and place on a very hot grill for 20 minutes each side, turning only once.
Slice into thin strips and place in a pan with 1/2 pound melted butter. Simmer gently or heat in a chafing dish.
Serve on hamburger buns with sliced onion and prepared mustard.
Makes 6 servings.

Answer 7

first, you need a beef steak

Answer 8

A cow
An abbatoir
A butcher
A plate
A knife and fork
A cooker
Some seasoning
A good set of teeth

Answer 9

Season it up and slap it on the grill.