Best steak recipe?
I'm talking about a Ribeye.
Thanks for all of your answers, everyone!
- 6 years agoFavorite Answer
PAN SEARED STEAK
Prep Time: 4 minutes
Cook Time: 6 minutes
Total Time: 10 minuteS
Yield: 4 servings
1 bone-in or boneless rib eye steak or sirloin steak at least 1 ½ pounds, cut to at least 1 ½ inches thick
Pinch of salt
Freshly ground black pepper
2 teaspoons extra-virgin olive oil
3 tablespoons butter
2 peeled garlic cloves, left whole
Few sprigs fresh parsley, including stems
Optional: Wine and stock (chicken, beef, veal,etc.) and butter for deglazing the pan and making a delicious pan sauce
Optional: Roasted potato wedges (see note above)
1.Salt and pepper one side of the steak.
2.Heat your seasoned cast iron skillet to smoking hot. Add oil and swirl around to coat. Add steak seasoned-side down (place it in pan away from you so you don’t get splattered), and then salt and pepper the other side of the steak. At this point do not touch it for two minutes. Using tongs (never pierce the meat with a fork), flip the steak and add butter, garlic and parsley to the pan next to the steak. Allow the steak to cook for 2 more minutes.
3.Right after you flip the steak for the first time, with a spoon or small ladle, keep basting the melted butter over the steak. Baste continually for the full two minutes (tilt pan a little if you have to, to get the butter onto the spoon).
4.After two minutes on each side, keep flipping and basting the steak each time leaving the steak for 30 seconds before turning. Test the steak with the poke test (see note below) and remove at medium rare at about the five to six minute mark of total cooking time. Cook a minute or two longer for medium to well. A thicker steak (such as a sirloin) may take longer.
5.Turn off the heat and baste one more time. Leave the steak in the pan loosely covered with foil for 10 minutes and allow to rest before cutting. Baste one more time, and remove to a cutting board. Either cut the steak in half for each serving or for a nicer presentation, slice on the bias and serve slices.
6.Discard the pan drippings or if desired, deglaze the pan with a little wine, then and stock and simmer for a few minutes to reduce the drippings. Add a tablespoon or two of butter to thicken for a nice pan sauce .
Note: To test the meat for doneness, we use what is called the 'poke test'. Make a tight fist and feel the flesh just below your thumb into the palm of your hand. Firm is how well-done steak will feel. Loosen your grip a bit and feel the same spot. That will be medium-rare. Loosen your grip all the way and that is blood-rare. Now poke your finger into the thickest part of the meat and compare it to your palm for the perfect level of doneness that you desire.
- ExploringLifeLv 76 years ago
The best I've had is from Test Kitchen.
Season the meat for the flavors to get into the meat: salt, fresh ground black pepper, dust with flour to help it retain moisture. Slow bake at 325F until two-thirds done, then move to the oiled, med-hot frying pan. First, fry the edge heavy in fat, then do the two main sides, about 2 minutes per side. Some recipes fry then bake, but this results in a softer crust.
If you want to marinade, then basic salt liberally on both sides; this works to break down the muscle-tissues. Start with 30 minutes, then adjust for how much you like it. Rinse the salt off and pat it dry. Then cook as above.
- 6 years ago
Cumin Marinated Skirt Steak
2 skirt steaks
juice of 3 limes
1/3 vegetable oil
1/4 cup water
2 cloves garlic, minced
1 tablespoon cumin
1 tablespoon chili powder
1/2 tablespoon onion powder
1/2 tablespoon sea salt
2 teaspoons chipotle chili powder
2 teaspoons oregano
2 teaspoon Worcestershire sauce
1 teaspoon black pepper
10 cherry tomatoes, halved
1/4 cup fresh cilantro, chopped
1-2 green onions chopped
1 chili finely chopped
Trim skirt steaks of excess fat. Place into resealable plastic bag. Combine marinade ingredients and pour over skirt steaks. Work marinade around, making sure to coat every bit of meat, carefully release excess air from bag, seal and place into refrigerator. Allow to marinade for 2-4 hours.
Preheat grill for medium heat. Remove steaks from bag and place onto grill grates. Cook for 3-5 minutes per side depending on thickness and desired doneness. Once steaks are cooked, remove from heat and place onto cutting board and lightly cover with aluminum foil. While steaks are resting, prepare garnish. Slice steaks, garnish and serve.
- 6 years ago
Here's a very simple recipe. Onions, garlic, salt, black pepper and soysauce. Marinate it for a little bit. Deep fry it or bake it. When you bake put olive oil on top. All those recipes are good to make good meal. That's pretty much all you need for seasoning unless you want to be all fancy smancy.
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- Katherine WLv 76 years ago
Bring it to room temperature. Salt and pepper on each side (fresh-cracked pepper is best). Put it on a cast-iron skillet if you can, and if not, any skillet you can put in the oven will do. Put your stove on the highest temperature, then put the steak on for five minutes to sear it. Flip it over and put it under the broiler in your oven for about 10 minutes. You can press it to see how well done it is: rare feels softer and well-done is harder.
Leave it for 10 minutes on the counter to reabsorb the juices before slicing into it and serving it.
- JimLv 76 years ago
Salt, pepper, and throw it on a hot grill.
- Anonymous6 years ago
here's the best;This recipe has been in my family for years. It's easy to cook, but tastes like it took hours to make! I usually make enough extra sauce to pour over mashed potatoes. YUM!"see pic,salibury steak; 1 (10.5 ounce) can condensed French onion soup
1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon all-purpose flour
1/4 cup ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon mustard powder
In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.
or PANFRIED PEPPER RIB EYE STEAKS
2 large potatoes (about 1 1/4 lb.)
3 tbsp. grated Parmesan cheese
1 med. sized onion
2 beef rib eye steaks, each 1 inch thick
1 tsp. coarsely ground black pepper
1/4 c. balsamic or red wine vinegar
About 30 minutes before serving, preheat boiler if manufacturer directs. Slice unpeeled potatoes crosswise into 1/4 inch slices.
On ungreased jelly roll pan, arrange potatoes in a single layer, overlapping slightly if necessary. Drizzle potatoes with 2 tablespoons olive or salad oil and sprinkle with 1/2 teaspoon salt. Place jelly roll pan with potatoes in broiler about 4 inches from source of heat. Broil potatoes 10 minutes turning them once. Sprinkle potatoes with Parmesan cheese. Broil 3 to 4 minutes longer until cheese melts and potatoes brown.
While potatoes are broiling, dice onion. In 12 inch skillet over medium heat in 1 tablespoon hot olive or salad oil, cook onion until tender with slotted spoon, remove onion to bowl.
Sprinkle steaks with pepper and 1/2 teaspoon salt. In same skillet over medium high heat, in 1 tablespoon hot olive or salad oil, cook steaks until browned on both sides, about 8 minutes for rare or until of desired doneness. Place steaks on warm platter. Keep warm.
Reduce heat to medium, spoon off fat. Add vinegar and cook onion. Cook 1 minute, stirring to loosen brown bits on bottom of skillet. Spoon onion mixture over steaks. Arrange Parmesan potatoes around steaks. To serve cut each steak in half.
RIB EYE STEAK
6 rib eye steaks
3 tbsp. soy sauce
1 tbsp. minced garlic
1 tsp. ground cumin
1/8 tsp. pepper
1/2 c. butter
1 lb. fresh mushrooms, sliced
2 tbsp. white wine
Season steaks in soy sauce, garlic, cumin and pepper. Set aside. Saute mushrooms in 1/4 cup butter. Add wine and sprinkle with seasonings. Saute seasoned steaks in 1/4 cup butter (or grill) to desired doneness. Top with mushroom sauce!