What is your recipe for the perfect steak?

Answer 1

Sprinkle the steak on both sides with Montreal steak seasoning. It's very popular. Just look in the spices. (They have Montreal chicken too, so make sure you pick up the steak one.) Put it in a zip-lock bag with worcestershire sauce to marinate overnight in the fridge. (I used to use sandwich bags with 1 steak per bag to use less worcestershire.) Take the bag(s) out of the fridge and drain all the worcestershire out. You want to get the steak surface dry so it doesn't stew when you cook it. Press paper towels on the steak to get off all the loose moisture. Sprinkle a little bit extra Montreal steak seasoning because a lot of it gets washed off in the marinade. But not too much because the steak is already very flavorful from the marinade.

The easiest way to cook it is to use the broiler in your oven. Just put the steak on a foil-covered baking sheet and put it in the oven. The broiler should be turned on, and the rack should be at the highest position. I'm not sure about the time because it depends on the steak. Just keep checking it. Remember that the steak is still going to cook a few minutes after you take it out of the oven. So if you like your steak medium for instance, it's ok to take it out when it's medium-rare. There will still be heat working its way to the middle as the steak sits for a few minutes out of the oven.

Answer 2

The secret is no matter what marinade you use is to put the steak in a hot pan and don't move it for a while no matter how tempted to look. Then do the same on the other side and put it in the oven to cook to how you like it. Then remove fromn pan and let sit for a few minutes. And honestly, simple is better. While the steaks are resting pour in some wine and scrape the brown stuff off. Reduce this until it is like a sauce. Take off and then stir in some chilled butter chunks. This simple technique is always a hit.

Answer 3

The secret to a juicy steak is something people have been arguing about since the early days of backyard grills and every one has thier own method. Here's what I suggest. Have your steaks at room temperture. Get your grill good and hot. The ideal temperature is one that will cook the steak to the desired doneness in the shortest amount of time without burning the surface.
Guinness Ribeye

1 ribeye steak (12 ounce)
4 ounces Guinness Stout Beer at room temperature
2 garlic cloves
1 ounce soy sauce
1 tablespoon Vidalia onion
1 teaspoon shallots
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/4 teaspoon fresh tarragon
1/4 teaspoon parsley
1/8 teaspoon black pepper
1/8 teaspoon salt
Finely chop garlic, shallot and onion and place in a small bowl. Finely chop parsley and tarragon and add to the bowl. Add the Worcestershire sauce, Dijon mustard, Guinness beer, soy sauce and seasonings then mix well to combine.
Let stand for 30 minutes to blend flavors. Place the ribeye in the marinade and make sure it is well coated. Cover the bowl and place in the refrigerator for 30 minutes or overnight. Preheat the grill and then cook the ribeye over medium high heat. About 7 minutes per side for medium rare. Place the remaining marinade in a small saucepan and reduce it for one or two minutes until slightly thickened. Add more beer to the marinade at this stage if desired. Pour over the ribeye and serve.

Answer 4

this doesn't sound good, but its awesome
Coffee Pepper-Crusted New York Steaks Recipe


Submitted by: rec.food.recipes macleodkat

Ready in: < 30 minutes
Difficulty: 2 (1=easiest :: hardest=5)
Serves/Makes: 4


Categories:
--New York Strip Steak Recipes


Ingredients:
2 tablespoons whole coffee beans
2 tablespoons whole black peppercorns
4 New York strip steaks, (approx 3/4 pound/1-inch thick each)
Vegetable oil
Kosher salt


Directions:

Coarsely grind beans and peppercorns in a food processor or coffee grinder.

Press evenly on steaks. Lightly brush cooking grate with oil. Grill steaks directly over high heat, turning once, for 8 to 10 minutes, or until cooked.

Remove steaks. Season with salt. Allow to rest 2 to 3 minutes before serving.

This recipe for Coffee Pepper-Crusted New York Steaks serves/makes 4

Answer 5

I would check out allrecipes.com you can find recipes for EVERYTHING and if the recipe is originally for 5 people you can scale it to how ever many servings you want to. You'll definitely find a great selection of steak recipes there!

Answer 6

This is my favorite way to cook steak.

Sprinkle both sides of steaks with garlic powder and black pepper. Sprinkle generously with Adolph's meat tenderizer (unseasoned only, please!) and either 'stab' both sides repeatedly with tines of fork or pound with meat mallet/tenderizer to pierce meat and force seasonings and Adolph's tenderizer into steak. Brush generous amount of Kitchen Bouquet browning sauce on both sides of steaks. Cover and let marinate for at least two hours. Remove steaks from marinade and grill over medium hot coals until desired level of doneness is reached.

Horrifying, I know, but it turns out tender and tasty every single time. I only buy chuck steaks for home cooking and this technique of manhandling/abusing my steaks has never failed to bring friends and family running to see if there's 'more'.

~Morg~

Answer 7

2 cups butter melted
4 cloves garlic mashed
pinch of rosemary
pinch of parsley
salt
pepper
put steak on grill, baste with the garlic butter, I like mine med. rare. keep basteing until it's done to your preferred doneness. Works with any type of steak. I like mine done with ribeye.

Answer 8

Grilled Steaks with Martini Twist
Ingredients
4 boneless beef top loin steaks, cut 1-inch thick (1-3/4 to 2 pounds total)
1/4 cup finely chopped green onions
1/4 cup gin
1 tablespoon olive oil
1 teaspoon finely shredded lemon peel
1 teaspoon tricolored peppercorns, crushed
2 tablespoons sliced pimento-stuffed green olives
Lemon peel strips

Directions
1. Trim fat from steaks. Place steaks in a plastic bag set in a shallow dish. For marinade, in a small bowl stir together the green onions, gin, olive oil, and lemon peel. Pour over steaks; seal bag. Marinate in the refrigerator for 30 minutes, turning bag once. Drain steaks, discarding marinade. Press the crushed peppercorns onto both sides of the steaks.

2. Preheat gas grill. Reduce heat to medium. Place steaks on the grill rack directly over heat. Cover and grill until steaks are desired doneness, turning once halfway through grilling. (Allow 14 to 18 minutes for medium rare and 18 to 22 minutes for medium.) Season to taste with salt. Garnish the steaks with sliced onions and lemon peel strips. Makes 4 servings.

To cook on a charcoal grill, prepare steaks as above. Grill directly over medium coals, allowing 14 to 18 minutes for medium rare and 18 to 22 minutes for medium, and turning once halfway through grilling.

Devil Steak
3 lbs round steaks, 1/2
2 tablespoons dry mustard
1/2 teaspoon salt or 1/4 teaspoon pepper
2 tablespoons cooking oil
1 (10 ounce) can mushroom stems and pieces
1 tablespoon Worcestershire sauce
1/2 cup dry red wine

Not the one? See other Devil's Steak Recipes
< 15 mins Main Dish
United States Main Dish
Very Low Carbs Main Dish
Beef Main Dish
Cut meat into small pieces.
Trim all fat and membranes from pieces.
Pound each piece until 1/4-inch or less.
Mix mustard and spices and dredge meat on both sides in mixture.
Have large frying pan medium hot with oil.
Fry a few pices at a time 1 to 1/12 minutes on each side, until golden brown.
Keep warm.
Drain mushrooms, reserving liquid, set aside.
Add mushroom liquid and Worcestershire sauce to pan.
Simmer and scrape off pan drippings.
Add mushrooms and wine to liquid, heat, you may thicken the liquid with flour or cornstarch if desired, and serve over meat.
NOTE:Meat may be pounded ahead of time if desired.
Refrigerate in single layers or dry slightly before dredging as this will make it brown more quickly.

Answer 9

simplicity is best. Kosher salt, freshly ground black pepper and a HOT grill where you can grill the sucker to med rare and enjoy it as it is.

Answer 10

make sure it is a ribeye. fry or grill med rare, when you touck the middle it will not be to soft or hard.