When you cook steak, How do you make your version of it?

Answer 1

marinate veal in 1/4 cup chicken broth, 2 tbl olive oil, with sliced bell peppers, sliced chilis, and certain blends of italian and greek style spices (not telling which ones i use, because i use 2 specific blends for LOTS of dishes, but you can use Ms.Dash and it won't turn out too awful) for 30 minutes to 2 hours in oven at the VERY LOWEST setting (usually 150F), turning 1-3 times... use the stove top and a frying pan if you don't have a quality oven, set on the warm setting and cover)

remove from marinade pan and rough up the steaks with a fork (i use a special hard wire brush like a gille brush) but do it without peircing into the meat, (veal is very delicate) now add a rub made from greek/italian seasoning & chili powder. Apply by hand, finishing with a coat of olive oil rubbed on top of seasoning rub.

On a charcoal grill using mesquite flavored charcoal clumps and small peices of actual mesquite wood (make sure they're used conservatively and are very small if used in a grill and not a smoker) heat up the charcoal until they're COMPLETELY white, and place steaks on a CLEAN grill. Pam grilling spray works well, but use it conservatively, it does add a slight taste to the finished product. SERVE VEAL as rare-medium, medium-rare, or medium only... Do NOT overcook veal, as it is very tender, i also prefer milk-fed veal which is lighter in color.

sautee small sliced mushrooms in olive oil and chili powder (to taste; i use lots of chili powder), and add a 1/4 cup of crumbled feta (greek) cheese (or less depending on amount of mushrooms... you want more mushrooms in this topping than cheese) right before removing from heat. scramble it up like an egg, and add to the top of the finished steaks. (don't let the cheese cook too long, you don't want everything all melty, just warmed to 120F or so) surround steaks with a chilli & pepper sauce of your choice in the shape of a bullseye (make it VERY mild, as it will act as your steak sauce... I hate fast food, but taco bell mild sauce packets work very well with the rest of the seasonings in this dish... i use them at home to save 10 minutes of making the sauce) and serve with a vegetable side of your choice... I like grilled asparagus and chilis... also you can substitute the mushroom/feta topping with crumbled cauliflower and colby-jack melted cheese as a side dish (w/o a topping on the veal), if you're picky about mushrooms...

Answer 2

I put it on a metal plate, sprinkle pepper and garlic powder over it, bake it in a 400º oven - 10 minutes, turn it over and cook 10 minutes more - then turn on the broiler and broil it until the fat is crispy. The steaks come out medium rare. This is wonderful using a Rib-eye steak!! The steak comes out very tender.

Answer 3

Lots of pepper on it, and fry in a pan over the campfire, let steaks rest and saute mushrooms in same pan with a little butter, add some cream and reduce down a bit. Pour over steaks.

Answer 4

I'm not a big fan of steak, but I usually marinate it in worcestshire sauce and put seasoning salt on it as it cooks. I like mine medium.

Answer 5

Yes, it's normal for a steak to "bleed" as it is cooking. It will cook off, don't worry about it.

Answer 6

I don't take beef (and most other kinds of meat) anymore...

But this is how I used to do it;

Marinated with Worcestershire's Sauce, a little bit of shoyu and some black pepper, rosemary and thyme.
(left for marination for at least an hour)

Add some honey and glaze it on the fire/pan (with a little bit of oil that has been stir fried with a little bit of onions and garlic).

Give it a try... it somehow reminds me of beef teriyaki but tastes as good as any other kinds of steaks!

Answer 7

my husband spreads spicy mustard on one side and cooks it last, it has a really good flavor that seaps into the entire steak, and i love the crunchyness that it creates! mmmmm mmmmm

Answer 8

medium rare

Answer 9

med rare

Answer 10

smoked on the bbq pit.