I bought me a big ass steak, which equals three meals I did my basic asparagus + quartered red potatoes (tossed in random spices) + Worcestershire marinated steak. Give me suggestions on the next two meals this slab of meat should provide?
One thing it will include is a theoretical possibility. I want to make a super saturated mix of olive oil and salt and toss my remaining red potatoes in that to see what happens. I expect awesome. The steak I'm not sure about.. maybe hmmm....
Steak Diane:
1 Cook steak in a pan like usual until halfway done
2 stick in one or two table spoons of garlic (to taste, two will be quite garlicy for one steak, but you want more than you'd think)
3 stick in two heaped tablespoons of cream for cooking, I use this stuff http://foodservicegateway.com.au/wp-...r_Cooking2.jpg but anything like that will work. Again you want to put in more than you'd think.
4 add Worcestershire until it gives the right colour.
5 finish cooking on low heat mixing the sauce from time to time for about a half hour or so. At first it'll look bad but once the heat melts and mixes all the cream it's real nice. Serve with potatoes and whatever else vegies you like covered in the extra sauce.
Steak au Poivre
Sadly I didn't take a picture. I only have a crappy cameraphone anyway, and it demanded eating. GIS it for far more attractive versions with fancy vegetables and such.
Ingredients:
Trimmed 1-inch thick steak. Strip-sirloin, club, or filet mignon best.
Enough peppercorns, black. This depends on the size of the steak, I typically about 14g (1/2 oz) of peppercorns.
5 ml (2 teaspoons) salt
60ml butter (1/4 cup)
5ml Worcestershire sauce
15ml lemon juice
Steps:
Crush the peppercorns. Do not grind. Use the bottom of the pan or the flat of a knife.
Press the crushed peppercorns to evenly coat both sides of the steak. Work it into the steak with the heel of your hand or the flat side of a cleaver/large knife.
Sprinkle the bottom of a skillet (mine is about 25cm) evenly with the salt. Turn on high heat.
When the salt starts to brown, put the steaks in the pan and brown them uncovered over high heat. Reduce heat to medium, and cook to desired rareness.
In a separate pan, prepare the butter, Worcestershire sauce, and lemon juice. Heat it over low-medium heat until the butter is melted.
Serve the steaks, drizzle the sauce over them. Eat.
------------------------------------------
Gaelic steak
Steak
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 garlic clove, minced
1 shallot, minced
4 ounces mushrooms , chopped
1 teaspoon honey
½ teaspoon whole grain mustard
2 tablespoons Irish whiskey
¾ cup beef stock
¾ cup heavy whipping cream
salt
black pepper, freshly ground
In a large skillet over medium heat, heat butter and oil.
Add the steaks and cook 2 - 3 minutes on each side (for rare). Transfer to a warm plate and cover.
Add garlic, shallot and mushrooms to the pan and cook 2 - 3 minutes until soft, but not browned.
Stir in the honey and mustard and cook for 1 minute.
Add the whiskey and stock or broth and cook for 3 - 4 minutes or until reduced in half.
Whisk in cream and cook 2 - 3 minutes more or until thickened.
Season with salt and pepper.
I make my own mustard.
Grind mustard seed with mortar and pestle.
Add your preference of spices. If you want it yellow like store mustard, that means tumeric.
Stir in beer until it's a thick paste.
Let stand 5-15 minutes. Longer is stronger.
Add vinegar, stir in, let sit in refrigerator for 2 days to allow flavours to mellow.
I should not have read this thread an hour before lunch. Now I am looking at all my colleagues and trying to figure out where the best cuts would come from.
Steak a La-llante
Take a lot of Port, several large splashes balsamic vinager and some opaque (non-runny) honey. Add some salt (or a stock cube). Bring slowley to boil then simmer over a low heat until mix has lost 75% of its volume.
Boil some maris piper potatoes and then mash with a large knob of butter, some olive oil, some black pepper, some salt and a LOT of thyme (like, 3-4x more than you think you need).
Separately, cook the steak to taste (but if your taste is anything more cooked than medium-rare you are a collosal faggot) with a small pinch of salt added after the first turn.
Lightly steam some asparagus.
Put the steak on a a heated plate and build a lattice of asparagus on top(bonus points if its 3+ tiers high and gets progressively smaller due to intelligent stem picks). For bonus presentation points make a card "stencil" the shape of a cresecent moon loosely around the asparagas/steak ziggurat and fill with potato to a depth the same height as the tower.
Drizzle the glaze over EVERYTHING.
Sit back and admire your handiwork, which will have taken 10 mins or so effort max (except boiling the potatoes and simmering the glaze, which will take longer but can be done afk).
Any particular type of port or will any do? As in can I buy cheap for victory or should I buy one I would actually drink? I remember having a wine reduction sauce a while ago and it was fantastic.Originally Posted by Lallante
this is missing mustard and diced onions
I'm not a girl, and I don't know what a "Mendolorian" is.. I think it might be a self healing car that travels through time.
What kind of mustard? I was already assuming adding mushrooms and onions would be perfect.this is missing mustard and diced onions
pretty sure it's just a small table spoon of english mustard. You can't really taste it, but it adds a little something.What kind of mustard? I was already assuming adding mushrooms and onions would be perfect.this is missing mustard and diced onions
There's a fantastic restaurant in portugal that I'm friendly with the owners of, they make the best Steak Diane you've ever tasted. We think this is partially down to the onions being fresher and sweeter, but v0v who knows.
From memory, I think he fries off the onions, adds some brandy, mustard, cream, then mushrooms. To be honest, I've normally had a bottle of red by the time he's cooking at the table, so he could put a small tortoise in there and I probably wouldn't notice.
I'm not a girl, and I don't know what a "Mendolorian" is.. I think it might be a self healing car that travels through time.
Yeah I've made it with onions, mushrooms and tomatoes chopped up in it before. I just put down the bare minimum that you need. You can add whatever you like, that's the joy of cooking!pretty sure it's just a small table spoon of english mustard. You can't really taste it, but it adds a little something.What kind of mustard? I was already assuming adding mushrooms and onions would be perfect.this is missing mustard and diced onions
There's a fantastic restaurant in portugal that I'm friendly with the owners of, they make the best Steak Diane you've ever tasted. We think this is partially down to the onions being fresher and sweeter, but v0v who knows.
From memory, I think he fries off the onions, adds some brandy, mustard, cream, then mushrooms. To be honest, I've normally had a bottle of red by the time he's cooking at the table, so he could put a small tortoise in there and I probably wouldn't notice.
MOAR PICTURES YOU FAGGOTS
ingame: AntonioBanderas
Detecting epic potential, expecting epic fail.Ah yes, the fork: The poor man's trident
Soak steak in favorite dark beer for 3-4 hours.
Spice to taste.
Grill.
Eat straight up no sides.
best way tbh. My family gets crazy mad at me when I have steak because as far as I'm concerned, anything else that was on the plate (excluding sauce) doesn't exist. My girlfriend however, doesn't give a fuck. She's vegetarian, they're not.. wtf's up with this world?
Steak > *
I'm not a girl, and I don't know what a "Mendolorian" is.. I think it might be a self healing car that travels through time.
This is an idea thread silly.
pretty sure it's just a small table spoon of english mustard. You can't really taste it, but it adds a little something.What kind of mustard? I was already assuming adding mushrooms and onions would be perfect.this is missing mustard and diced onions
There's a fantastic restaurant in portugal that I'm friendly with the owners of, they make the best Steak Diane you've ever tasted. We think this is partially down to the onions being fresher and sweeter, but v0v who knows.
From memory, I think he fries off the onions, adds some brandy, mustard, cream, then mushrooms. To be honest, I've normally had a bottle of red by the time he's cooking at the table, so he could put a small tortoise in there and I probably wouldn't notice.
Used butter + some whole milk to make "cream" since I was out. It's the same stuff really. Cream from concentrate.
The mustard is home made. Also added some whisky and black pepper to the sauce.
It's great. Gaelic steak Diane.
Dear steak thread,
I recently bought a non-non-stick pan with the intention of experimenting with pan sauces, deglazing, etc. But I've run into a complication: All the how-to-steak stuff I've seen says get the pan surface-of-the-sun hot and get your sear on. This I have no problems with - I have produced some amazing sears.
The problem is the fond and juices and whatnot turn into a dry crust of charcoal from that level of heat, and then any pan sauce I make actually tastes like sucking on a chimney. I suppose I have to turn the heat down, but won't that destroy my sexy, sexy searage? Is there something else I can do to prevent the delicious bits from burning? More oil? Something else?
Sincerely,
Fond admirer.
Dear concerned poster,
Searing is meant to be brief. In regards to meat, or heck some vegetables it is meant to form a seal to prevent loss of juicy goodness. In regards to sauces the reasoning typically follows that the searing releases flavors from stuff in the sauce. If you indeed have excess moisture in the sauce that you need to get rid of reducing to a simmer this prevents burning. If you watch those spiffy cooking shows you'll notice that invariably the cook removes the pan from the burner very quickly. A basic reason for this is searing temperatures as you know burns shit.
With most sauces they thicken as they cool so don't be surprised that what looks runny is in fact not.
Regards,
A terrible poster.
Probably a little late, but I'll post for posterity.
Caveats; I normally execute this recipe in a smoker (1 1/2 hours per pound of meat @ 200F with a hint of cherry wood) with a specific cut, a chateaubriand, which in my estimation, is the most flavorful cut, but does require some trimming.
I would approach this on a stove with preferably an oven safe griddle or skillet (something with raised cooking bits), get a sear on then transfer to oven for finalizing to somewhere between medium-rare to medium. The smoker output has a nice brown-pink marbling consistently throughout. We are going for juicy.
Create a rub, which is why you need a cooking surface with raised contact points. You could try in a pan, but I'm afraid of burning the rub...
2 teaspoon whole black peppercorns
1 1/2 teaspoon cumin seeds
1 1/2 teaspoon chili powder
1 1/2 teaspoon brown sugar
1 1/2 teaspoon sea salt
1 teaspoon dried oregano
1/2 teaspoon granulated garlic
Adjust to size of meat. Crush together (I use mortar & pestle, food processor will do) the peppercorn and cumin, then mix with the rest. Rub liberally on both sides of meat. Brush meat lightly with olive oil and allow to stand for 30 mins. Then cook (see notes above).
Create a corn salad:
2 cups freshly cooked corn kernels (we are going for a nice snappy texture, it should pop in your mouth)
1/4 cup finely diced red bell pepper (same as above)
1/4 cup finely diced red onion
1 teaspoon minced jalapenos, with seeds
3 tablespoon vegetable oil
1 tablespoon dijon mustard
1 tablespoon white wine vinegar
1 tablespoon granulated sugar
1 tablespoon finely chopped fresh dill
1/4 teaspoon sea salt
Combine the corn, pepper, onion and jalapeno. Combine the oil, mustard, vinegar, sugar, salt and dill over a high heat in a sauce pan using a whisk (get it bubbling, but don't burn it). Pour it into the corn, toss it and let it rest until the meat is done.
Once the meat is done, slice and place over corn salad. Serve. This particular meat prep is awesome sliced in sandwiches for days as well. I get requests for this pretty much anytime I invite over anyone who has had it before. Really is not that much prep for yummy results. The recipe was passed to me by a friend of the family who works as a chef at Tamaya.
meh
Searing doesn't seal in juices, that's a myth. It does make the delicious Maillard reaction. Many non-stick pans can be damaged by excessive heating. One can sear steak (and other things) with a blowtorch. Works well for sous vide cooking. (P.S. beer cooler sous vide is fine, just takes more attention and less money.)Dear concerned poster,
Searing is meant to be brief. In regards to meat, or heck some vegetables it is meant to form a seal to prevent loss of juicy goodness. In regards to sauces the reasoning typically follows that the searing releases flavors from stuff in the sauce. If you indeed have excess moisture in the sauce that you need to get rid of reducing to a simmer this prevents burning. If you watch those spiffy cooking shows you'll notice that invariably the cook removes the pan from the burner very quickly. A basic reason for this is searing temperatures as you know burns shit.
With most sauces they thicken as they cool so don't be surprised that what looks runny is in fact not.
Regards,
A terrible poster.
Whatever the reasoning behind it, it is delicious.Searing doesn't seal in juices, that's a myth. It does make the delicious Maillard reaction. Many non-stick pans can be damaged by excessive heating. One can sear steak (and other things) with a blowtorch. Works well for sous vide cooking. (P.S. beer cooler sous vide is fine, just takes more attention and less money.)Dear concerned poster,
Searing is meant to be brief. In regards to meat, or heck some vegetables it is meant to form a seal to prevent loss of juicy goodness. In regards to sauces the reasoning typically follows that the searing releases flavors from stuff in the sauce. If you indeed have excess moisture in the sauce that you need to get rid of reducing to a simmer this prevents burning. If you watch those spiffy cooking shows you'll notice that invariably the cook removes the pan from the burner very quickly. A basic reason for this is searing temperatures as you know burns shit.
With most sauces they thicken as they cool so don't be surprised that what looks runny is in fact not.
Regards,
A terrible poster.
Posting Permissions
Reply With Quote
Bookmarks