Simple steak recipe?

Question

Can someone give me a very very simple steak recipe? I don't wanna have to buy lots of spices and seasoning for it. Any simple easy to make recipe to recommend?

Thanks in advance! :)

Answer 1

I have made this and it was very good
GRILLED RIB-EYE STEAKS WITH PARSLEY-GARLIC BUTTER

The garlicky herb butter is similar to the butter served with escargots in southwestern France. IMPROV: When preparing the butter, try a shallot instead of garlic, and thyme instead of parsley.

For the Parsley-Garlic Butter, mix together in small bowl, then cover and chill:
1/2 cup (1 stick) butter, softened
1 tablespoon finely chopped fresh parsley
1 tablespoon chopped fresh chives
1 garlic clove, pressed
2 teaspoons Cognac
Salt and pepper

Prepare barbecue (medium-high heat). Rub with generous amounts of salt and pepper:
3 1 1/2-inch-thick rib-eye steaks (about 1 pound each)

Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Cut each steak in half, top with spoonful of chilled butter, and serve.

Makes 6 servings.

Bon Appétit
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June 2006
Melissa Clark

Epicurious.com © CondéNet, Inc. All rights reserved.

Answer 2

This is called: Special Strip Steaks INGREDIENTS 2 (8 ounce) beef strip steaks 1 garlic clove, halved 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon butter 1/4 cup sherry or beef broth 1/4 teaspoon Worcestershire sauce 2 tablespoons chopped green onion DIRECTIONS: Rub steaks with garlic and sprinkle with salt and pepper; set aside. Melt butter in a large skillet. Add the sherry or broth, Worcestershire sauce and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the steaks and cook over medium heat for 3-7 minutes on each side or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F, medium, 160 degrees F, well-done, 170 degrees F).

Answer 3

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 4

Get really good steak and broil it for 7 minutes on a side. Steak has so much natural flavor, you don't really need much else - Salt and pepper maybe. If you really want to go crazy lightly sprinkle dehydrated onion.

Believe it or not, Adolph's Meat Tenderizer is pretty flavorful too.

Answer 5

Balsamic-Basted Steaks:

3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons coarse mustard
1 teaspoon salt
1/2 teaspoon freshly ground pepper
6 to 8 long, fresh rosemary sprigs, optional
Kitchen twine or string
4 (6-ounce) filet mignon steaks, 1 inch thick
4 small red onions, halved
4 plum tomatoes, halved
Cooking oil spray

Mix together the oil, vinegar, mustard, salt, and pepper in a large, shallow dish. If desired, wrap a rosemary sprig around edge of steak and tie ends securely with kitchen string. Repeat with other steaks. Place steaks in marinade and turn to coat. Cover with plastic wrap and refrigerate 30 minutes or overnight.

Lightly coat clean grids of grill with cooking oil spray. Heat the grill to medium-high heat. Lightly brush onion and tomato halves with oil. Place onions on grill, cut side down, and grill 10 minutes with the lid down. Turn and cook 5 minutes more; transfer to a plate and keep warm.

Place steaks on grill and cook, without turning, 4 minutes with the lid down. Turn steaks and place tomatoes, cut side down, on grill. Cook steak and tomatoes, with lid down, 4 minutes. Transfer steak to plates along with the onions and tomatoes.

Yield: Serves 4

Answer 6

I would try Steak au poivre. Press your steaks into peppercorns that you have roughly smashed with a rolling pin. Fry in a very hot pan. Its simple.

Answer 7

Sometimes I just marinate steak(s) in soy sauce and garlic, then broil.
Here are some recipes for you...

"Garlic-Mushroom Rib Eyes" - 4 servings

4 boneless rib eye steaks, 1" thick
1/4 tsp. pepper
1/8 tsp. salt
4 tbsp. butter; divided
4-8 garlic cloves; peeled and sliced
1 lb. sliced fresh mushrooms
3 tbsp. beef broth

Sprinkle steaks with pepper and salt. In a large skillet, melt 1 tbsp. of the butter. Cook steaks for 2 minutes on each side or until meat reaches desired doneness. Remove and keep warm.
In same skillet, cook garlic in 1 tbsp. of the butter for 2 minutes; remove garlic and set aside. Add mushrooms and remaining butter to skillet; saute for 5 minutes and stir in the broth. Bring to a boil; cook and stir over high heat until liquid is absorbed. Add reserved garlic; serve over steaks.


"Peppered Beef Tenderloin" - 10 to 12 servings

3 tbsp. coarsely ground pepper
2 tbsp. olive oil
1 tbsp. grated lemon peel
1 tsp. salt
2 garlic cloves; minced
1 whole beef tenderloin (3-4 lbs.)

Combine pepper, oil, lemon peel, salt and garlic; rub over tenderloin. Place on a greased rack in a foil-lined roasting pan.
Bake, uncovered, at 400* for 45-65 minutes or until beef reaches desired doneness. Cover and let stand for 10 minutes before slicing.


"Marinated Flank Steak" - 4 servings

1/4 cup soy sauce
2 tbsp. vegetable oil
2 tbsp. tomato paste
1 garlic clove; minced
3/4 tsp. dried oregano
3/4 tsp. pepper
1 lb. beef flank steak

In a large resealable plastic bag, combine the first 6 ingredients. Cut a 1/8"-deep diamond pattern into both sides of steak. Place in bag; seal and turn to coat. Refrigerate overnight.
Drain and discard marinade. Place steak on broiler pan. Broil 4" from heat 7-8 minutes on each side or until meat reaches desired doneness.

Answer 8

well, you can season your steak and let it stay for a week, then bake it.
put some BBQ sauce on it
cut up some carrots and onions and any other vegetables that you like, sprinkle it on and around the steak and let it bake some more.
then your done!!!! thats as simple as i can get

Answer 9

lawry's seasoning salt and fresh ground black pepper, fry in a pan with onions and mushrooms, excellent flavors to complement a steak

Answer 10

you can bake it by putting a dab of butter sliced onion, an jalapeno peppers wrap in foil and bake or fry the steak when done add cream of celery soup sliced onion and simmer