i need a simple but good recipe for a nice good steak?

Answer 1

Marinade the steak in beer for 2 or 3 hours then slap it on the grill.

Answer 2

STEAK DIANE

The type of steak utilized varies but fillet mignon, a.k.a. tenderloin, and strip steak are the two most common. Stick with a tender piece of meat no more than a half inch in thickness. Pound the meat with a mallet down to a half inch if need be.

2 (8 – 12 oz.) tenderloin or strip steaks
Olive or vegetable oil as needed
Salt and pepper to taste
1 large shallot, minced
2 oz. cognac or brandy
Half cup veal or beef stock
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons cold butter
Chopped chives as needed


Brush the steaks on both sides with some oil and season with salt and pepper. Heat a heavy bottomed 12-inch skillet over high heat and add enough oil to cover the bottom. When the oil just starts to smoke add the steaks and sear until the first side is browned. About 2 minutes. Flip and sear the other side. Remove the steaks and cover with foil or place in a 200 degree oven to keep warm. Add more oil to the pan if necessary and sauté the shallot. Remove the pan from the heat and add the cognac. Either tilt the pan so the flame ignites the alcohol or use a match. When the flames subside add the stock and mustard, bring to a boil, and then simmer until reduced by at least half. Whisk in the Worcestershire and then the butter. Taste and season with additional salt and pepper if need be. Add the steaks back to the skillet and cook briefly on each side to heat up and become coated with the sauce. Sprinkle with the chives and serve.

Chef Mark

Answer 3

When I cook steaks, I use chuck-eye steaks. It's part of the rib-eye. It tastes just as good, tender, and less expensive. Here's what I do:

a dash or two of liquid smoke
a dash or two of worchestershire sauce
sprinkle of black pepper and seasoned salt

Heat a little olive oil on bottom of skillet. Put seasoned steaks in and cook to taste. It is simple yet delicious with a grilled taste!

Answer 4

The best steak I ever had was a porccini rubbed del monico. It was rubbed down with dried and ground up porccini mushrooms and balsamic vinigar and marinated for 48 hours. Then seared on both sides but still nice and pink in the middle. OMG! Yummy.

Answer 5

McCormick's makes a wonderful grilled steak seasoning - I use that and grill my steak on a foreman grill perfecto-mundo! Nice hot tender and juicy!

With it a use a bag of mixed salad and some olive garden dressing a loaf of pre-made garlic bread and some fresh breen beans abd mash potatoes (homemade of course)

Answer 6

A good cut of steak is a porterhouse, delmonico, N.Y strip, or sirloin. The rest are tough and cheap. Put a dry rub on it or just salt pepper garlic powder. should taste good.

Answer 7

A little salt and pepper, through it on a grill. Cook to your preferance. Short and sweet, simple is best.

Answer 8

I like Porterhouse grilled to medium (little pink inside). When done, drizzle a little olive oil, salt and pepper, and thats it.

Answer 9

The secret is quality meat. After that all you need is a little salt and pepper and it's excellent.

Answer 10

marinate in mesquite sauce(is in a plastic ketchup like bottle at most grocery stores) (sounds hard to find, but it isn't) then grill.