I need a very tasty recipe for good Steak, with its sause! please...!?

Question

Please give advise with all Details! I am beginner... :)

Answer 1

If you need help with your grilling technique, many grilling recipes for steak recommend grilling over a direct-medium fire on a covered grill. Allow the steaks to stand at room temperature for 20-30 minutes before grilling, and allow them to rest for 5 minutes after to keep them juicy.

For grilling times, you might want to try the cookout calculator at charcoalbob.com. Enter the details such as your type of grill (gas or charcoal), the cut and thickness of the steaks and the doneness you want for each steak. It will give you instructions for how to grill the steaks so that they all come off the grill at the same time, cooked the way you want them.

It also has grilling tips.

Answer 2

Roast New York Strip with Pan Sauce Gravy

Request from your grocer 1/2 of a New York Strip loin, specify the loin end, as the chuck end, (next to the Rib roast), has a grisly seam. Have him tie it with tight strings one inch apart.

To learn more about steak cuts, visit How to buy steaks?

Elevate the roast on a sliced onion and a couple of carrots in the bottom of a roast pan. Place the roast fat side down and sprinkle with freshly ground pepper. I do not use any salt at this point because it all ends up in the gravy.

Start the roast in a preheated 400 degree oven and immediately turn the oven down to 325 degrees. Don't even look in the oven for 45 min, then turn the oven down to 200 for 20 minutes. At the end of this time the roast will be medium rare.

Remove it from the oven and set it on a plate and stick it back in the oven, it will take nearly 30 min. to reach medium doneness at 200 degrees, and another 30 to become medium well. If medium or medium well was intended from the outset then increase the cookig time at 325 degrees by 10 minutes for each doneness.(55 minutes for medium, 65 minutes for medium well).

Quickly boil the roast pan until the onion and carrot begin to fry. When the veggies start to fry all the water in the juices have evaporated and the temperature is 300 degrees or more.

Carefully pour the fat from the pan into a glass bowl or an old coffee can. Put the pan back on the fire and add one pint of good red wine, (drinkable), one large clove of garlic smashed, (no need to peel it), reduce this red wine until its almost gone.

When the wine is dangerously close to smoking add one pint of beef stock. It does not need to be strong stock and can even be made from bouillon cubes or even leftover soup. I would also add a small amount of tomato paste, 2 teaspoons or even some scrapes of fresh tomatoes and a small sprig of fresh thyme or 1 teaspoon of dry.

Bring all this to a rolling boil and thicken with 1 1/2 tablespoons of cornstarch which has been dissolved in about two ounces of the same wine. Simmer this for about 4 minutes to completely cook the starch.

Now is the time for a little salt. Not too much there's more at the table. Cut off the strings and most of the surface fat. Sliced thin or thick

Answer 3

I love these very general questions. Need Recipe Good Steak?

If the steak is good you will not need sauce. Sauce is used to mask or enhance a lesser quality steak. Since you did not mention what cut the steak is I am thinking that you bought the middle range and went with flank steak, sirloin tip or top round.

I am going to point you to the food network as well and say that you should try this: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_37028,00.html

I do not think you need the above recipe for the Steak au Poivre, because I highly doubt that you would buy a filet of beef when you do not even know how to cook. That would be crazy spending so much money for a good cut to cook well done.

Answer 4

I recommend you start w/ a rib eye steak. It's got lots of marbling which makes it very juicy & tender so it's hard to mess up.

Rinse the steak & pat dry. Let the steak come to room temperature & season each side w/ a pinch of salt. You can pan sear or grill it.

Instead of making a sauce, serve it w/ sauteed mushrooms. Mushrooms are juicy & are a flavorful side dish.

Michael's Best Button Mushrooms
Recipe courtesy Michael Chiarello

6 tablespoons extra-virgin olive oil
1 1/2 pounds whole small button mushrooms, wiped clean
3 tablespoons butter
Gray sea salt
1 tablespoon minced garlic
1 1/2 teaspoons fresh thyme leaves, chopped
2 tablespoons lemon juice
1/2 cup white wine
1 tablespoon chopped parsley leaves

In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.

Add the butter. Cook and toss for 5 minutes, until beautifully browned.

Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid.

Toss in the parsley and serve immediately.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24882,00.html

These videos about steak basics are helpful: http://allrecipes.com/HowTo/Steak-Grilling-Basics-Video/Detail.aspx
http://www.kraftfoods.com/main.aspx?s=cookingschool&m=cookingschool/video_display&vid=66

This link covers the basics too: http://bbq.about.com/cs/steaks/a/aa062699a.htm

Answer 5

Pepper Steak Recipe

ingredients for Pepper Steak

* 1 pound tender, round steak, sliced½ inch thick
* 3 green peppers
* ½ tablespoon corn syrup
* 1-½ cups meat stock
* 1 tablespoon Argo or Kingsford's Cornstarch
* ¼ teaspoon salt
* 3 tablespoons corn oil

Instructions

1. Cube the meat.
2. Wash the peppers, remove the seeds and cores, and dice.
3. Heat the corn oil in a medium-sized frying pan, add the corn syrup and brown the meat and peppers in it, cooking about seven minutes.
4. Stir in the cornstarch and seasonings and gradually the stock.
5. (Water may be substituted.) Boil three minutes and serve on rice.

Answer 6

personally, if it's a good steak I like it best with just a little salt, cooked on a BBQ, and then small amount of butter spread over it just after it's taken off the grill and still hot. Why cover up the flavor of a good piece of meat? If you don't have a BBQ, then I'd broil it - a few (5 maybe I don't do it this way, so I'm guessing) minutes each side - depends on how well you like it cooked. It's sort of a personal choice - some people like lots of pepper, some people like A-1 sauce, ... experiment.

Answer 7

Mmmm. here's a great pan fried N.Y. steak recipe from my cook book.

Whiskey Glazed New York Steaks
David Herzog

4 New York steaks, 10 to 12 oz. each (1 inch thick)
1 tsp. salt
2 tsp. freshly ground pepper
3 Tbs. vegetable oil
¾ tsp. all-purpose flour
¼ c. whiskey
3 Tbs. water
¼ tsp. sugar

Season steaks with salt and pepper on both sides. Heat oil in a 12” Dutch oven or cast iron frying pan over high heat until hot. (15 to 18 bottom coals) Cook 4 minutes, turn over steaks.

Reduce heat to medium high; cook 3 to 4 minutes more for medium-rare. (12 to 15 coals) Remove Dutch oven from heat;
place steaks on warmed Dutch oven lid flipped upside down.

Pour all but 1 Tbs. of the drippings from Dutch oven and
stir in the flour. Cook over medium heat (10 to 12 coals) for 30 to 60 seconds, stirring consistently. Whisk in whiskey, water and sugar. Bring to a boil, scraping the bottom of the Dutch oven to loosen the brown bits and stir into sauce. Spoon sauce over steaks.

Serves 4

This technique of scraping the bottom of the pan or pot
where liquid is used to loosen the brown bits is called “deglazing”. This is a great way to make great sauces and gravies.

Answer 8

I like steak Au Poivre.http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32817,00.html. This is a great and easy recipe for it.