CAST-IRON SKILLET STEAK
If you've never cooked steak at home before, it can be a little intimidating. That's why I came up with this simple steak recipe that's so easy, you could make it any day of the week. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 2 servings.
Number Of Ingredients 2
Steps:
- Remove steak from refrigerator and sprinkle with 2 teaspoons salt; let stand 45-60 minutes. , Preheat a cast-iron skillet over high heat until extremely hot, 4-5 minutes. Sprinkle remaining 1 teaspoon salt in bottom of skillet; pat beef dry with paper towels. Place steak in skillet and cook until easily moved, 1-2 minutes; flip, placing steak in a different section of the skillet. Cook 30 seconds and then begin moving steak, occasionally pressing slightly to ensure even contact with skillet., Continue turning and flipping until cooked to desired degree of doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-2 minutes.
Nutrition Facts : Calories 494 calories, Fat 36g fat (15g saturated fat), Cholesterol 134mg cholesterol, Sodium 2983mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 40g protein.
BACHELOR'S SKILLET
Simple, cheap and tasty meal. Just right for a bachelor. I created this while single and living in Virginia.
Provided by Boots Lane
Categories Meat
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- First, cut the keilbasa into 1/2 inch thick medalions.
- Heat a medium sized skillet to medium to medium high heat and melt enough butter to just cover the bottom.
- Add the keilbasa and garlic.
- Once the keilbasa starts to brown on one side, add enough beer to just cover the bottom.
- Turn the keilbasa and cook on the other side.
- Now it becomes a matter of personal taste and trial and error.
- I keep adding beer and garlic to taste, the thing you are really looking for is for the beer/butter/garic to caramalize.
- When done, transfer to a plate and sprinkle with the cheese.
- Drink the rest of the beer with your meal.
THE PERFECT NEW YORK STRIP STEAK
Reverse staging is the definitive way to cook thick steaks for a nice brown crust and a perfectly juicy interior. Slow-cook them in the oven to bring them up to temperature, then quickly sear the outsides by basting with hot butter, a French technique called "arroser."
Provided by Chris Pandel
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Roast the steaks at low heat: Preheat oven to 275 degrees F. Season steaks generously with salt on all sides. Place steaks on a wire rack fitted over a rimmed baking sheet; this will ensure even airflow all around the steaks as they cook. Cook for 25-35 minutes, checking after 20 minutes, until internal temperature reaches 125 degrees F. (Note: Once the temperature reaches 80 degrees F, it will climb quickly.) For an accurate temperature, place the thermometer through the side into the center of the steak. When steak reaches 125 degrees F, let rest 10 minutes.
- Sear the steaks: Heat skillet over high heat. Add the oil and heat until smoking; then add the steaks. Cook for 1 minute, undisturbed. Flip steaks, drain off the fat, then cook another 1 minute, undisturbed. Meanwhile, gently smash the garlic cloves with the heel of your hand until you hear a crack, leaving the peels attached.Add 2 tablespoons of butter, garlic cloves, thyme, and rosemary to the skillet. Tilt the pan and continually baste the steaks with the hot butter as it browns and gets foamy. Take the pan off the heat as you baste if the butter is browning too quickly or the herbs and garlic are starting to burn. Add remaining tablespoon of butter; once the first side is well-browned, flip the steaks and continue basting-a French technique called arroser-until the butter is no longer foamy. (Once the steaks have been flipped, Chef Pandel continues basting with his pan entirely off the heat; you may need to do the same, depending on the variables of stove temperature, pan, and the steaks themselves.) When it's no longer foamy, the butter has done its job and the steaks should be well seared with a nice crust. Check the temperature of the steaks: for medium-rare, the internal temperature should be 125 degrees F-130 degrees F. Remove steaks to the rack to rest, about 10 minutes. Serve right away.
BACHELOR STEAKS
Although my fiance' claimed he was a gourmet cook, he never tried steaks. So, he went online and found this recipe for Bachelors, put in simple terms. It was delicious. I will post it as it was posted, to give you a bit of a laugh.
Provided by Jayme Lockwood @MusicalMedic
Categories Beef
Number Of Ingredients 4
Steps:
- Five or so hours before dinner, assault both sides the sirloin with a fork with a wide-ranging, rapid-fire motion. We are looking for a tight pattern of 1/2" deep holes covering the whole target.
- Smash the garlic onto a paper plate with the garlic-smashing tool. Throw out the paper stuff, keep the mushy stuff that smells like pizza. (You are not a man if you don't taste it and learn the lesson not to.) Slather the mushy stuff onto the top of the sirloin. We are looking for full, thin coverage here. You'll probably only need 1/2 of a whole garlic for this.
- Put the meat on a plate, garlic side up. Pour equal amounts soy sauce and red wine on it and let it pool up on the top of the oversized meat. Put it in the refrigerator.
- Halfway to dinner time, scrape the garlic to the side of the plate (a putty knife works fine for this), pour the juices somewhere, flip the steak and re-apply both.
- At dinnertime, scrape off the garlic, pour the juices down the drain. Turn grill on high. Apply Steak. First: Searing. Give it about two minutes per side to sear the steak, sealing in the juices.
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