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-   -   QUICK and EASY steak (http://www.discusscooking.com/forums/f48/quick-and-easy-steak-31392.html)

Zim 01-18-2007 06:39 PM

QUICK and EASY steak

I'm not much of a cook, in fact it's only in this past year that I've started learning how to. I've been doing my steaks pretty much the same way every time I make them which I'm getting awfully sick of. I tried searching Google for quick and easy steak recipes but I got so overwhelmed by all the different things!!!

Does anyone have any quick and easy steak recipes they could share with me?

kitchenelf 01-18-2007 06:44 PM

Well, steak is steak. If you want a marinade try equal portions of teriyaki sauce, white wine, and pineapple juice. This also works well for chicken wings.

I also have slathered some thick BBQ sauce on one right before grilling.

GB 01-18-2007 06:48 PM

Can you tell us how you have been making it so we can suggest alternative ways?

If it is a good piece of meat then you really don't need anything except for some salt.

Zim 01-18-2007 06:51 PM

Kitchenelf- Thanks for those suggestions.... I'll keep them in mind.

GB- I've only done steak two ways... With salt, peper, and this steak seasoning stuff, and the other way is using some steak rub. Both in a pan..

Really? Just salt?

GB 01-18-2007 06:57 PM

Yep just salt. Take your steak out of the fridge about a half hour before you are ready to cook it. Rub both sides with a few pinches of kosher salt. Cook to your desired temp (hopefully not more than med rare).

You are also try a variety of rubs. Here is my favorite:

2 parts fresh ground black pepper
2 parts lemon pepper
2 parts cayenne pepper
2 parts chili powder
2 parts dry mustard
2 parts light brown sugar
1 part tsp garlic powder
Pinch of cinnamon
Pinch of salt

Zim 01-18-2007 07:00 PM

Mmm, that rub sounds tasty. I think I'm going to try that! Thank you!!!

Zim 01-18-2007 07:05 PM

Errr... One question. What do you mean by two parts??

GB 01-18-2007 07:21 PM

Two parts can be any measurement you want. For instance, lets say you used a tablespoon as a measurement. 2 parts would be two tablespoons. You could use just about anything. If you were making a lot then the measurement could be something like a dixie cup. 2 parts would be two dixie cups worth.

college_cook 01-18-2007 07:25 PM

Denoting measurements by parts is a common way of measuring ingredients. For example, if a recipe called for 2 parts salt, and one part pepper, it means to use twice as much salt as pepper. Its just a way to get the proper proportions of ingredients, usually for things like dry rubs, marinades, and bar drinks.

Only so much of your dry rub will actually stick to the meat, so as long as you have the proper proportions in your rub mixture, your steak will have the right flavor.

If I could ask, what cuts of meat are you using? Also, could you elaborate on your cooking method? You said you're cooking in a pan, but are you simply pan-cooking to you desired doneness over low heat, or are you searing it first, and finishing in the oven?

Here is a favorite rub of mine by Bobby Flay. Note that it doesn't have to be done one ribeye steaks or on cuts of such a large size.

GB 01-18-2007 07:30 PM

By the way, my rub can be used on anything else too. It is great on chicken and very good on fish too. For chicken, I like to rub it on 24 hours in advance, but even minutes before cooking works. Same with the steak. Rub it on in advance so it has time to penetrate, but even if you don't it will still be great.

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