Best 4 Great Steak Recipes
**Indulge in a Culinary Journey with Our Exquisite Steak Recipes**
Steak, a culinary masterpiece, has captivated taste buds for centuries. Its versatility and bold flavors make it a centerpiece of many cuisines worldwide. Prepare to embark on a delectable adventure as we present a collection of exceptional steak recipes that will tantalize your palate and leave you craving more. From classic techniques to innovative twists, our curated selection caters to every steak enthusiast, promising an unforgettable gastronomic experience. Whether you prefer the timeless charm of a grilled ribeye or the elegance of a pan-seared filet mignon, we have something for every discerning palate. Discover the secrets to achieving a perfect crust, tender interior, and mouthwatering flavors that will elevate your steak game to new heights. With our expert guidance, you'll be able to create restaurant-quality steaks in the comfort of your own kitchen. So, get ready to fire up the grill or heat your skillet because a world of steak perfection awaits you.
**Recipes:**
1. **Classic Grilled Ribeye Steak:** Experience the quintessential grilled steak with our classic ribeye recipe. This well-marbled cut is known for its intense flavor and juicy texture. Learn the art of grilling the perfect ribeye, ensuring a beautifully charred exterior and a tender, flavorful interior.
2. **Pan-Seared Filet Mignon:** Indulge in the luxuriousness of a pan-seared filet mignon. This tender cut is known for its delicate flavor and melt-in-your-mouth texture. Discover the secrets to achieving a perfect sear, creating a crispy crust that locks in the natural juices and enhances the steak's flavor.
3. **Grilled Flank Steak with Chimichurri Sauce:** Take your taste buds on a journey to Argentina with our grilled flank steak recipe. Marinated in a flavorful chimichurri sauce, this flank steak is grilled to perfection, resulting in a tender and juicy steak with a zesty kick.
4. **Seared Hanger Steak with Garlic Butter:** Discover the hidden gem of the steak world with our seared hanger steak recipe. This flavorful cut is often overlooked but offers a unique texture and rich flavor. Seared to perfection and finished with a luscious garlic butter, this hanger steak will become a new favorite.
5. **Beef Tenderloin with Red Wine Sauce:** Treat yourself to the epitome of steak indulgence with our beef tenderloin recipe. This premium cut is renowned for its tenderness and buttery texture. Paired with a rich red wine sauce, this dish is sure to impress even the most discerning steak connoisseurs.
GREAT STEAK SEASONING
Economical to make and it's great on steaks, fish, and chicken, too!
Provided by Anonymous
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 20
Number Of Ingredients 7
Steps:
- Grind black pepper, paprika, kosher salt, granulated garlic, dill seed, coriander seed, and red pepper flakes together with a mortar and pestle or in a spice grinder. Store in a sealed glass container.
Nutrition Facts : Calories 8 calories, Carbohydrate 1.7 g, Fat 0.3 g, Fiber 0.8 g, Protein 0.4 g, Sodium 288.9 mg, Sugar 0.1 g
SQUIRREL'S GREAT BEEF STEAK
My friends request this flavorful marinade every time they come over for a barbeque! This is enough to make one steak. Increase the recipe for a crowd!
Provided by Squirrel
Categories 100+ Everyday Cooking Recipes
Time 12h24m
Yield 1
Number Of Ingredients 10
Steps:
- In a medium bowl, mix soy sauce, Italian-style salad dressing, barbeque sauce, vegetable oil, garlic, steak seasoning, seasoning salt, salt and ground black pepper. Place steak in the mixture. Cover and marinate in the refrigerator 12 hours, or overnight. Turn the steak once during marination.
- Preheat an outdoor grill for medium to high heat and lightly oil grate.
- Cook steak on the prepared grill 5 to 7 minutes per side, or to desired doneness.
Nutrition Facts : Calories 1218.6 calories, Carbohydrate 34.6 g, Cholesterol 151.3 mg, Fat 97.3 g, Fiber 1 g, Protein 51.2 g, SaturatedFat 21.5 g, Sodium 5385.2 mg, Sugar 22.3 g
OUTBACK STEAK HOUSE HONEY MUSTARD SAUCE (GREAT FOR ALICE SPRINGS
Nearly perfect Copycat of their Honey mustard. The light corn syrup is what makes it. You also can't really make it bad, the first time I made it I put in 1/2 cup of mayo and it still turned out fine! Also if your like me you might not know what "prepared salad mustard" is; Well its just regular yellow mustard.
Provided by Bedandbreakfastguy
Categories Sauces
Time 2m
Yield 1 1/4 cups
Number Of Ingredients 4
Steps:
- Blend all together until completely smooth.
- *NOTE* The ingredients tend to seperate a little if left in the fridge, no problem though just give it a quick stir and its back. Also it tastes better if you make it ahead of time and let it chill for a bit in the fridge, I would say 30 minutes to an hour would be fine.
STEAK DIANE FROM A TREASURY OF GREAT RECIPES BY VINCENT PRICE
I have mentioned on this site that my Mother was a French Pastry chef at one of the few 5 star restaurants in the Chicago area in the 70's. I learned a lot from her. Especially my love for wonderful cookbooks, like Vincent and Mary Prices "A Treasury of Great Recipes". If you are a collector of fine cookbooks, this vintage book is a must have for the true connoisseur. This wonderful dish, Steak Diane is from the Famous Whitehall Club in Chicago. This dish is done table-side in the club, but not at my house! I have been making this recipe for years and years. It is always a home run and a sure fire way to impress even the fussiest.
Provided by kiwidutch
Categories Steak
Time 18m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat in small sauce pan 2 tablespoons of butter over medium-high heat.
- Add 4 tablespoons finely chopped Shallots and cook until lightly browned.
- Add 2 tablespoons Worcestershire and heat to bubbling, keeping the sauce hot.
- Heat 12 in skillet 6 tablespoons butter, when it begins to brown, add pounded steaks and cook for 3 minutes.
- Turn and cook 2 to 3 more minutes longer, or until done to taste.
- Transfer to a serving dish and sprinkle with salt and a generous amount of fresh ground pepper.
- Spread the shallot sauce over the steaks and sprinkle with fresh chopped parsley.
Nutrition Facts : Calories 770.7, Fat 61.9, SaturatedFat 29.7, Cholesterol 227.7, Sodium 206.6, Carbohydrate 3.4, Sugar 0.9, Protein 48.3
Tips:
- Choose the right steak. Look for steaks that are at least 1 inch thick and have a good amount of marbling.
- Season the steak liberally. Season the steak with salt, pepper, and any other desired spices or herbs.
- Bring the steak to room temperature before cooking. This will help the steak cook more evenly.
- Cook the steak over high heat. This will help to create a nice crust on the outside of the steak while keeping the inside juicy.
- Use a meat thermometer to ensure that the steak is cooked to your desired doneness. The internal temperature of the steak should be 125°F for rare, 135°F for medium-rare, 145°F for medium, 155°F for medium-well, and 165°F for well-done.
- Let the steak rest for a few minutes before serving. This will allow the juices to redistribute throughout the steak, resulting in a more tender and flavorful steak.
Conclusion:
By following these tips, you can cook a great steak that is sure to impress your friends and family. Remember to choose a good quality steak, season it liberally, bring it to room temperature before cooking, cook it over high heat, and let it rest for a few minutes before serving. With a little practice, you'll be able to cook a steak that is perfectly cooked to your liking.
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