a great steak recepe?

I like to use a Porterhouse or sirloin cut. Get choice or prime grade. It should be about 1 1/2 inches thick. You're going to need a grill--gas is fine. Get the grill hot. Rub a little oil into both sides of the meat, sprinkle it with lemon pepper and salt or Montreal seasoning for beef and salt and rub them all around the meat. Put the steak on the grill for 3 minutes, rotate the meat and grill another 3 minutes, turn the steak, grill another 3 minutes, rotate the meat and grill another 3 minutes. It should come out medium rare. Along side, you can grill some sliced onions, peppers, zucchini, tomatoes and mushrooms in a grilling basket. I'll come over and help.

First you need to find a good aged cut of meat. Go to a real butcher block to find it. Supermarket steaks work in a pinch, but are only average at best, and they aren't normally aged very much. Once you have you good cut of meat, Ribeye, T-Bone or Filet (Ribeye and T-bone will have the most flavor, due to more fat) anything more than salt and pepper will take away from the flavor of the meat. Prior to grilling, add rub it with some extra virgin olive oil or butter, and then salt and pepper it. Use extra salt and pepper because some of the seasoning will come off when grilling. Use a flame, not pan. Every grill is different, but I suggest getting your fire hot, and searing both sides of the steak...2-3 minutes per side (this will lock in the juices and prevent a dry-tough steak), then moving the steak off of the high eat, to get it to the degree of "doneness" that you want. Beef lovers like 'em rare...this is the juicyest and most red...but if it is aged, it won't be bloody. After searing, maybe only 2-3 more minutes off the heat will achieve a rare steak. Medium for 5-6 more minutes, and well done 10 minutes longer after searing.

There is trial and error here, because every grill is different, and the times will vary depending on how thick the steak is cut. I would say you need 60,000 BTU's on a gas grill to achieve the searing you need. Then turn off the middle burners to get it off the direct heat. On a wood grill or charcoal grill, build your fire, and just move it off the fire once you have seared it.

Don't put montreal steak seasoning on a good cut of meat...it'll ruin it.

Peppered Steak With 5 Star Gourmet Steak Sauce Recipe

This is so nice your mouth will still be watering after you finish it. Do not buy shop made pepper steak; the homemade pepper steak is so much better. A must try.

SAUCE

1/2 diced tomatoes

salt

pepper

1 tablespoon dry sherry

2/3 cup tomato sauce

1/3 cup water

2 teaspoons paprika

oil

PEPPERED STEAK

1 large rump steak, cut in half

4 tablespoons crushed peppercorns

1 egg

fresh parsley

SAUCE-----------------.

Place the oil in the bottom of a saucepan.

Cook the diced tomatos in saucepan on low heat.

Continually stir them.

Add pepper and salt early on in the cooking of the tomatoes.

When the tomatoes are nearly cooked add the dry sherry.

Now leave the tomatoes for 1 min so that all the sherry is absorbed in the tomatoes.

Add the tomato sauce and stir in and then add the paprika.

Add the water slowly so that the thickness is what you desire.

Serve on top of steak or as part of a fancy dish.

PEPPERED STEAK--------------.

Beat the egg so that the yolk is blended in with the white.

Dip the steak piece by piece into the egg.

Then cover the steak with the peppercorns.

Place the steak onto high heat for 30 seconds each side and then reduce heat and cook until it is how you like it.

Once cooked place on a plate.

Generously pour the sauce over the steak and garnish with a bit of fresh parsley.

Serve and enjoy.

GRILLED RIB-EYE STEAKS WITH PARSLEY-GARLIC BUTTER

The garlicky herb butter is similar to the butter served with escargots in southwestern France. IMPROV: When preparing the butter, try a shallot instead of garlic, and thyme instead of parsley.

For the Parsley-Garlic Butter, mix together in small bowl, then cover and chill:

1/2 cup (1 stick) butter, softened

1 tablespoon finely chopped fresh parsley

1 tablespoon chopped fresh chives

1 garlic clove, pressed

2 teaspoons Cognac

Salt and pepper

Prepare barbecue (medium-high heat). Rub with generous amounts of salt and pepper:

3 1 1/2-inch-thick rib-eye steaks (about 1 pound each)

Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Cut each steak in half, top with spoonful of chilled butter, and serve.

Makes 6 servings.

Bon Appétit

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June 2006

Melissa Clark

Epicurious.com © CondéNet, Inc. All rights reserved.

so many ways to enjoy a great tasty steak

the best way to have a great steak is buy a good cut of meat for the way you want to cook it.

rib eyes for the grill b/c of the marbling of fat that keeps the steak juicy

make a dry rub of salt, pepper, cumin, garlic

let it sear on the grill, don't move it too quickly so it will produce a nice sear

then flip

Fillet Mignon

Kosher salt pepper

grill until Medium Rare

ingriedients

paprika, lemon pepper, season salt, black pepper, complete seasoning & steak (of course)

mix it all in a bowl or bag. don't add more of one thing, just keep the amounts of season even. clean pork chops and place in bag to mix together, then place in simmering oiled pan. braze or "brown" the steaks and check the them by cutting into it and checking for redness, if not red then dispose of the oil properly. place the pan into the oven and cook for desire time.

**if you like medium-well, rare, or medium-rare you dont have to do the last step**

Your choice beef steaks

soya sauce

olive oil

ketchup

minced garlic

oregano

pepper

Mix, Marinate, grill.

Yum Yum.

marinating is important, makes the steak more tender, can use lemon, wine, or salad dressing types..very few herbs don't taste good on steak..experiment till happy...steak always comes out good on the grill.

let the meat soak at least 12 hours, 24 is best but even over night is ok.

Wet rub

1 cup of clover honey

¼ cup of Worcestershire

¼ cup of soy sauce

3 tbls of liquid smoke

½ cup of apple cider vinegar

1 tbls of adobo

1 tbls of lemon pepper

1 tbls of onion powder

1 tbls of garlic powder

1 tbls of chili powder

1 tbls of steak seasoning from mccormick

1 tsp of Dijon mustard

we prefer our steaks grilled but they'll turn out good no matter how you cook them after soaking in this rub