Steakfingersforraresteaklovers Recipes

STEAK FINGERS WITH GRAVY

Steps:

• Combine flour, seasoned salt, pepper, and cayenne in a dish. Whisk together milk and eggs in a separate dish. To bread the meat, first dredge in flour, then dip quickly in egg mixture, then put back into the flour to coat on both sides. Continue until all the meat is breaded. Heat canola oil with 2 tablespoons butter in a large skillet over medium to medium-high heat. Fry steak strips 4 or 5 at a time, turning midway through. When golden brown, remove from the pan to a paper towel-lined plate. Continue until all the meat is done. Cover loosely with foil to keep warm.To make the gravy, pour off all the grease from the pan. Add 1/4 cup of the grease back in, then sprinkle on 2 to 4 tablespoons of the flour mixture (or you can use fresh flour.) Whisk mixture till it becomes a paste (add more flour if you need to) and cook the paste over medium-low heat until it's deep golden brown. Pour in milk, whisking constantly. Allow the gravy to cook and thicken, whisking regularly and adding more milk if it seems too thick right off the bat. Season gravy with salt and pepper. Serve steak fingers with gravy and a salad. Yum!

STEAK FRITES

Steps:

• For the Steak:.
• Season steaks with salt and pepper on both sides. If you have time, let the salted steaks sit for 35 minutes in the fridge - they'll be a bit more juicy this way. If not, just season and cook.
• Heat the oil in a cast iron skillet over medium high heat until almost smoking.
• sear the steaks about 4 minutes per side, or until rare to medium rare.
• Remove, set aside and keep warm.
• At this point, you can simply deglaze the pan with your choice of water, wine, or even a combination of pepper, cream, brandy, and mustard and reduce to make a sauce for the steaks, but I prefer just a dab of butter.
• For the Frites:.
• Peel and cut the potatoes into about 1/4' matchsticks.
• Soak in cold water for at least 2 hours - overnight is fine.
• Drain the potatoes and transfer to large bowl. Toss with the cornstarch. Transfer to wire rack on rimmed baking sheet. If that's too much work, I sometimes just dry them on paper towels --
• Heat the peanut oil to 330 degrees F.
• Fry in a few batches for about 3 minutes - until it's partially cooked, but not yet browned.
• Remove each batch to drain on paper towel.
• Raise the temperature of the oil to about 375 degrees F.
• Fry potatoes again in batches for 1 or 2 minutes, or until golden and crispy - this will ensure that you have fries that will stay crispy, even if the butter gets to them.
• Serve immediately, go to confession*.
• *optional.

STEAK IN A BAG

Steps:

• Preheat oven to 350 degrees.
• Remove excess fat from steak.
• Sprinkle with seasoned salt and pepper.
• Spread oil and then butter on steak.
• Combine bread crumbs and cheese.
• Press this mixture onto steak, coating well.
• Place steak in bag and fold over ends securely.
• Place bag on a rimmed baking sheet.
• Bake in oven at 350 degrees for 30 to 40 minutes for medium-rare meat.
• Remove steak from bag and let stand for 5 minutes before slicing.
• Sprinkle steak with parsley before serving.

STEAK FINGERS FOR RARE STEAK LOVERS

Steps:

• Cut up Round Steak or Sirloin Steak into finger-sized pieces (about 1" or so in diameter, but no thinner or the meat will cook too fast), about 1/3 to 1/4 pound per person.
• (To make slicing easier, place the meat in the freezer for about 30 minutes before slicing.).
• Dip the Steak Fingers into the Soy Sauce, then dredge in the flour. (You can use a plastic bag for the flour-dipping part.).
• Repeat Step 3, then place all the meat on a plate or platter. (At this point, if I want the pieces to turn out especially rare, I put them back into the freezer for a bit before cooking.).
• When you get a plateful of breaded Steak Fingers prepared, quickly place them into a frying pan of heated vegetable oil one at a time. They should really sizzle as soon as you drop them into the oil. As soon as the entire plateful of meat is in the oil, begin turning the pieces. As soon as you have finished turning all the pieces, begin taking them out to drain on a paper towel covered plate. Sprinkle with cracked pepper and serve over hot rice with a salad.
• NOTE: The entire frying process should only take a few minutes. DO NOT LEAVE THE STOVE OR THEY WILL OVERCOOK. The meat may turn out tough if it is cooked well done.
• P.S. These steak fingers heat well the next day for lunch, just so long as they are not cooked well done to begin with.

STEAK FINGERS AND GRAVY

Steps:

• For the steak fingers: Combine the flour, seasoned salt, pepper and cayenne in a dish. Whisk together the milk and eggs in a separate dish.
• To bread the meat, first dredge in the flour mixture, then dip quickly in the egg mixture and then put back into the flour mixture to coat on both sides. Continue until all the meat is breaded.
• Heat the butter and vegetable oil in a large skillet over medium to medium-high heat. Fry the steak strips 4 or 5 at a time, turning midway through. When golden brown, remove from the skillet to a paper towel-lined plate. Continue with the remaining meat. Cover loosely with foil to keep warm.
• For the gravy: Pour off all the grease from the skillet, and then add 1/4 cup of the grease back in. Sprinkle on the flour. Whisk the mixture till it becomes a paste (add more flour if you need to) and cook the paste over medium-low heat until it's deep golden brown. Pour in about 3 cups of the milk, whisking constantly. Allow the gravy to cook and thicken, whisking regularly and adding more milk if it seems too thick right off the bat. Season the gravy with salt and pepper and pour into small dishes.
• Serve the steak fingers with the gravy. Yum!

MEATLOAF FOR STEAK LOVERS

Steps:

• Mix milk, egg, and Worcestershire sauce. Set aside. Then mix together salt, mustard, garlic powder, pepper, bread crumbs. Then mix milk, hamburger, and dry ingredients well with a fork. Add onions and mix. Spread in ungreased loaf pan. At this point you can sprinkle the top with more coarse ground pepper and celery salt, or cover with A1 or ketchup. Bake uncovered at 350 degrees until done, about 1 hour to 1 hour 15 minutes.