Anyone have good recipes for cooking steaks?

Hi, I love steaks and I want to learn how to cook it good. It rip eye (beef) and I like it rare. Any good recipes? thank youAnyone have good recipes for cooking steaks?
Keep it simple, the flavor is in the beef. You like it rare, so that's a great first step and rib eyes is an excellent steak full of flavor. Here's what I do. Slice a clove of garlic in half, rub all over the steak (remember when you season to do both sides). Drizzle olive oil over both sides. Sprinkle with kosher salt and ground black pepper. Now grill it until it meets your desired level of doneness. Place steak on platter and top with a pat of butter. Let steak rest 5 minutes while butter melts. Eat and enjoy.





Good luck and good eating.Anyone have good recipes for cooking steaks?
www.allrecipes.com
Season with Tony Chachere's, wrap it in foil, and bake it (on a cookie sheet) at 350 (time varies according to thickness).
okay so there are a few ways i like





1 jus grill it with salt and pepper and goes good with noodles and any vegetables





2. grill it with garlicon a pan not a grill so it absopbs the garlic and throw it over spanish rice or rice pilaf and your golden
If you like it rare, why bother to cook it at all????????


Beef Carpaccio is the best!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Here's the basics to grilling steaks on the barbecue:





http://www.bbqu.net/season1/103_4.html#t鈥?/a>





Marinate the steak the night before in refrigerator with a strong brewed coffee from the morning left overs (cooled) in a Ziploc bag.


Then bring out and pat dry with paper hand towels and salt and pepper, onion and garlic powder then cook med rare.


Then serve with worcestershire sauce grilled mushrooms and grilled onions.
Soak for at least 2 hours in Italian dressing then grill
GARLIC BEEF STEAK





2 beef rib fillets


4 cloves garlic


1 chili pepper


1 scallion


1/2 T cooking wine


1/2 T cornstarch


1 tsp salt


1 T rice wine


1 tsp soy sauce


1 tsp sugar


1/2 T cornstarch mixed with 2 T water





Cut each rib fillet into three equal portions.


Prepare a marinade with 1/2 T cooking wine, 1/2 T and 1 tsp salt. Marinate steak for 20 minutes.





Mince garlic, shred chili pepper and scallion finely.





Heat oil in a wok, fry beef ribs until half cooked; remove and set aside; stir fry chili pepper and scallion, then garlic. Return ribs, add 1 T rice wine, 1 tsp soy sauce, 1 tsp sugar, 1/2 T cornstarch water.





Saute over high heat until ribs are done. Serve.
Wave the steak at the stove or other heat source, but from 20 paces and for a very short time. It should then be ready to eat.
Find a good fresh nice lookin' prime rib steak, marinade it in soy sauce for half an hour, in the fridge, then throw it in the oven till it's it ready how you like your steaks. Totally bachelor, but it's damn good. Oh yah, you got to flip it too.





Also, marinade your steak in bear, and cook the same way. I prefer oven cooked steak better than fried.





Oh and montreal steak spice is awsome to throw on.
Get the pan good and hot, till that vapour barely starts to rise, and slap the steak in. Let it cook till that side's sealed and flip it over. Perfect.





I've watched many top chef's cookiing.
My dad does the best steaks and he put them on the pit cooks the 5 to 6 min on each side then there u go.if u need any help with any kind of food contact me my parents a chefs and my email is garlandangel101@yahoo.com
Float it in Jack Daniels for half a day then coat it in some pepper.


Get your grill hot and coated with a little olive oil, Drop the steaks on for 3 to 5 min per side. pure on the jack after flipping
Bistecca di Manzo alla Boscaiola





4 ea 1/2 '; Thick Rib Eye Steaks


1/3 cup(s) Olive Oil


2 Cloves Finely Chopped Garlic


1 ea Sliced Yellow Onion


1/2 cup(s) White Wine Dry


2 cup(s) Canned Tomatoes Diced with Juice


1 oz Porcini Mushrooms


2 Tbsp Oregano


Salt (to taste)


Black Pepper (to taste)


Add white wine, tomatoes, porcini mushrooms, and oregano.





Bring sauce to a boil and adjust seasoning with salt and pepper.





Soak dried porcini mushrooms in lukewarm water for 20 minutes.





Remove from water, rinse and slightly chop, set aside.





In a large saute pan over medium high heat add olive oil and cook rib eye steaks 4 minutes on each side.





Add garlic and onions to saute pan and cook for 2 minutes
Best to prep an hour before you want to serve. Take a little olive oil, rub it into the meat. Then, take a little salt and pepper and rub that into the meat. Grill the steak over medium flame until your desired temperature. Serve with lemon wedges and sauteed spinach.
Balsamic-Marinated Sirloin and Asparagus


An elegant dinner from the grill.


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Prep: 15 minutes


Refrigerate: 15 minutes to 2 hours


Cook: 20 minutes


Servings: Serves 4


1 boneless beef top sirloin steak, cut 1-inch thick (about 1-1/4 lbs.)


1 lb. fresh asparagus, trimmed


1/4 cup balsamic vinegar


2 Tbsp. olive oil


1 Tbsp. chopped fresh basil


1-1/2 tsp. Dijon-style mustard


1 clove garlic, crushed


1/2 tsp. sugar


1/2 tsp. salt


1/8 tsp. pepper














In a small bowl, combine vinegar, oil, basil, mustard, garlic and sugar to make marinade. Place steak and 1/3-cup of the marinade in a sealable plastic bag. Close bag securely, turn to coat steak and marinate in refrigerator 15 minutes to 2 hours, turning occasionally. Cover and refrigerate remaining marinade.


Meanwhile, bring 1-inch of water to a boil in a large skillet. Add the asparagus and reduce heat to medium-low. Cover and cook 2-3 minutes or until asparagus is just crisp-tender. Drain asparagus and combine with the reserved marinade tossing to coat.


Remove the steak from the marinade and discard used marinade. Grill over medium heat or medium coals. Grill uncovered for 16-20 minutes for medium rare (145掳F) to medium (160掳F) doneness, turning once.


During the last 3 minutes of grilling, arrange asparagus on grill around the steak. Grill 3 minutes, turning once.


Season steak and asparagus with the salt and pepper. Carve steak crosswise into slices and serve with the asparagus.











Cucumber Ranch Steaks


Refreshing cucumber makes this steak irresistible.


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Prep: 10 minutes


Cook: 10 minutes


Servings: Serves 4


4 beef shoulder center steaks (Ranch Steak), cut 3/4 inch thick (about 5 oz. each)


1/2 cup finely chopped, seeded cucumber


1/4 cup prepared ranch dressing


1 Tbsp. garlic-pepper seasoning


1 small tomato, seeded, diced (optional)














Combine cucumber and dressing in small bowl. Set aside.


Press garlic-pepper seasoning evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered 9 to 11 minutes for medium rare to medium doneness, turning once.


Serve steaks with cucumber sauce. Garnish with tomato, if desired.











Fandango Sirloin Steak


A recipe from Chef Peter Rosenberg of DELICATEXAS. So good it'll make you dance the Fandango.


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Prep: 10 minutes


Refrigerate: overnight


Cook: 10 minutes


Servings: Serves 4


1 boneless top sirloin steak,(1 to 1-1/2 lbs.) cut 1-inch thick


1 Tbsp. garlic powder


1/2 Tbsp. granulated sugar


1 tsp. white pepper


1 Tbsp. salt


1 Tbsp. chili powder


1/2 Tbsp. coriander seed


1/4 tsp. cayenne pepper


-- olive oil














Cut sirloin steak into four equal portions.


Combine seasonings and lightly press mixture into both side of steaks.


Brush meat generously with olive oil.


Cover and refrigerate overnight.


Grill steaks for 7 minutes (3-1/2 each side) on high heat for medium-rare (150掳F).
The only thing I use is a good Marinade. A-1 Steak Sauce company makes a great marinade called ';Chicago Steakhouse';. It calls itself a 30 minute marinade but I usually let it go for atleast 4 hours. You can find it at any local grocer. As far as cooking the meat; I usually flip the steak four times at two minutes each. This will allow the steak to preserve its juicy center without cooking one side for too long. DO NOT CUT INTO THE STEAK TO CHECK FOR DONENESS. This method is good for rare to medium rare with a gas grill set to medium heat (about 360 degrees). After that, throw the steak(s) onto a large plate and cover with aluminum foil. This allows the juices to flow evenly throughout the meat. Let it sit like this for 5 minutes and then enjoy.
Yum, COOK IT ANYWAY YOU LIKE AND SEND ME ONE =)





I so feel like having a steak, MmMMm
Hi, I offer you as an alternative recipe of asian steak. Cut a half kilo of sirloin into 3 slices, mince 7 shallots and 3 garlics, black pepper powder, 4 tomatoes, galangal, bayleafs, sweet soysauce, salt, palm sugar, 3 teaspoon of vegetable oil. Mix together. Keep chilled for 30 minutes. Sauten without water, let it boil. Pour hot water covering the meat. Let it be cooked in low heat until 3/4 dried. Slice into your desired size. Pour the remaining gravy as sauce. Have a try.
Marinade all day in Dale's Seasoning Sauce, turning a couple of times if you are home. (you get Dale's by steak sauces or marinades)


Cook on the grill to your desired doneness.


Put back into the pan you marinaded them in to serve them. The sauce keeps them moist.





Dale's is SO good and you don't need to add anything else at all.
Marinate in your favorite zesty Italian dressing for at least four hours at room temperature. Grill and enjoy!
Does not compute: rare not equal cook it good.