i want a good tasty receipe for beef steak?

Answer 1

Tell Brandley to put a shirt on!

Grilled marinated steak is the only way to fly my friend. A simple marinade of one cup of olive oil, two tea spoons of garlic salt, two table spoons of balsamic vinegar and some fresh cracked pepper works. Put all the ingredients in a zip type bag. Shake it up. Add your steak and refrigerate for up to 24 hours.

Take out of the fridge and let warm at room temperature for 15 minutes. Grill on medium high to the doneness you like. Remove from grill and let it rest on a cutting board for 10 minutes to let the juice settle back to the center of the steak. Serve with you favorite potato, veggie and a salad.

Unlike Skidoo below. I don't use fresh chopped garlic in a liquid marinade because it doesn't do a damn thing to flavor the beef. If you only have 30 minutes to marinade and use fresh garlic it won't do ANYTHING.

Answer 2

Venison or Beef steak marinade:

5 min 5 min prep
2-3 steaks

1 cup water
1 tablespoon steak sauce (HP or A1)
1 teaspoon Worcestershire sauce
3 tablespoons soya sauce
1 tablespoon oil
1 teaspoon vinegar (white or cider)
1/2 teaspoon oregano
1 pinch dry mustard
1 teaspoon onion powder
1-2 clove minces garlic
1 teaspoon fresh ground black pepper
1 dash chili peppers (optional)
3-5 fresh basil leaves, if i have them (optional)

1. Mix all together and pour over your steaks.
2. Marinate covered in the fridge for minimum of 4 hours or overnight.
3. Broil or cook on the grill.
4. I use this all the time for venison steaks and chops and sometimes for beef but we dont eat that as often.

Answer 3

Jimmy is a bad man to suggest abusing your good steak with garlic powder. Mash up fresh garlic instead!!

Answer 4

GARLIC BEEF STEAK

2 beef rib fillets
4 cloves garlic
1 chili pepper
1 scallion
1/2 T cooking wine
1/2 T cornstarch
1 tsp salt
1 T rice wine
1 tsp soy sauce
1 tsp sugar
1/2 T cornstarch mixed with 2 T water

Cut each rib fillet into three equal portions.
Prepare a marinade with 1/2 T cooking wine, 1/2 T and 1 tsp salt. Marinate steak for 20 minutes.

Mince garlic, shred chili pepper and scallion finely.

Heat oil in a wok, fry beef ribs until half cooked; remove and set aside; stir fry chili pepper and scallion, then garlic. Return ribs, add 1 T rice wine, 1 tsp soy sauce, 1 tsp sugar, 1/2 T cornstarch water.

Saute over high heat until ribs are done. Serve.

********************************************************************

BEEF STEAK WITH VEGETABLE GRAVY

1 beef round steak 3/4" thick
3 tbsp. flour
2 tsp. salt
1/4 tsp. pepper
3 tbsp. fat
1 (12 oz.) can beer
1 1/2 c. coarsely ground or grated carrots
1 med. onion, chopped
1 tbsp. currant jelly
1/4 c. water
1 tbsp. flour

Cut steak into 6 serving size pieces. Combine next three ingredients, dredge and pound both sides of meat. Brown meat in fat in large frying pan. Pour off drippings. Add beer, cover tightly, and cook slowly, 1 - 1 1/4 hours. Add carrots and onion and cook slowly, covered 30 minutes or until beef is tender. Remove steak to hot platter. Stir jelly into cooking liquid. Combine water and flour to blend and stir into cooking liquid. Cook, stirring constantly until thickened; cook slowly 3-4 minutes. Serve over rice or washed potatoes.

******************************************************************
INDIVIDUAL BEEF WELLINGTON STEAKS

Preparation time: 30 minutes. Baking time: 25 to 30 minutes. Oven temperature: 450 degrees.
Serves: 4.


4 beef tenderloin steaks, 4 - 6 oz. each, fat trimmed
2 tbsp. butter
Salt & pepper to taste
1/4 lb. fresh mushrooms, chopped
1 pkg. (8 oz.) frozen puff pastry, thawed
4 slices (about 3 oz.) liver pate, plain or with truffles or green
peppercorns (opt.)

EGG GLAZE:

1 egg
2 tbsp. milk

1. Spread both sides of steaks with 1 teaspoon butter each. Sprinkle with salt and pepper. Place on cookie sheet. Bake at 450 degrees for 10 minutes. Chill 10 minutes.
2. In a skillet, melt remaining butter. Add mushrooms. Saute over medium heat until cooked and dry. Turn out onto plate. Cool.

3. Roll out 4 pastry shells to 8 inch diameter. Place 1/4 of the mushrooms in the center of each. Spread to cover a 2 to 3 inch area. Top each with 1 slice pate, if used. Place 1 steak on top of each.

4. Bring pastry up over steak. Wrap completely. Brush with water. Seal. Place, seam-side down on baking sheet.

5. Roll out remaining pastry rounds to 1/4 inch thickness. Cut into shapes.

6. To make glaze, in a small bowl, beat together egg and milk. Brush over pastry-wrapped steaks.

7. Cut 3 air vents in each. Decorate with pastry cut-outs. Bake at 450 degrees for 15 minutes or until golden.

Answer 5

You can find some good recipes and links to more on this site.

Answer 6

Check out Korean style Ski-YAKI. OHHHH MAN ITS oiiishi!!!!!!!!!

Answer 7

well.. i don know..