|
|
Post by Kimby on Mar 1, 2011 9:49:13 GMT
I made a modified steak Diane, without the flames, in my cast iron skillet yesterday for Mr. Kimby's birthday. First time ever I didn't use the grill.
Marinated the angus ribeye steak in a mixture of sherry, steak sauce, dry mustard and chives for about 1 1/2 hour, dried it off with paper towel, reserving the marinade, seared it in oil about 3-4 minutes per side (it was about 1 1/4 inch thick), and removed it to a glass pan in the oven while cooking the marinade and sliced mushrooms - with a tiny bit of cornstarch & water to thicken it a bit -in the skillet. Returned the steak to the skillet to cook a bit longer in the sauce. It was done to perfection and had a nice tangy flavor.
To do the flame bit, you warm 1/4 cup brandy in a metal ladle, light it on fire and pour it over the steaks. When the flame burns out, it's time to eat.
|
|
|
|
Post by bixaorellana on Mar 6, 2011 15:29:23 GMT
Kimby ~~ that sounds fantastic. I hardly ever marinate steak, but will try this next time I have one.
|
|
|
|
Post by Deleted on Mar 7, 2011 5:40:40 GMT
Same with me -- steak has always been one of those items that my family has always eaten as is. But I have eaten marinated steak a few times elsewhere, and it does develop some interesting qualities.
|
|
|
|
Post by Kimby on Mar 11, 2011 18:01:48 GMT
My standard steak marinade for grilling used to be a made-from-scratch ginger teriaki marinade. Then we discovered the joy of steak with just seasoning and no marinade. A nice store-bought seasoning for steak is McCormick's Grill Mates Montreal Steak Seasoning. There is a Spicy version if you like crushed red pepper, but I prefer the regular blend. It also makes for wonderfully savory burgers.
|
|
|
|
Post by Deleted on Mar 11, 2011 20:45:32 GMT
I need to buy a new SEB grill since I have no way of grilling steaks outdoors.
|
|
|
|
Post by lagatta on Mar 12, 2011 0:07:31 GMT
I have several other things I have to use up - a saffron rice with Nordic Shrimp (Crevettes de Matane) - more shrimp than rice, just enough rice to hold it together - rapini blanched and sautéed with a tonne of garlic and double-smoked bacon from an Eastern European deli (they do their own) but this thread really really makes me want a steak or some "asado" (the ribs with the crosscut bones, eaten like a steak).
I remember the first time I attended a barbecue organized by an Argentine association. I was with friends from Argentina and Chile. But there was NO WAY I could eat even half my portion. Fortunately I could take the rest home. Both cat and self munched on it for some days afterwards.
|
|
|
|
Post by Kimby on Mar 22, 2011 20:37:54 GMT
I need to buy a new SEB grill since I have no way of grilling steaks outdoors K2, what's an SEB grill? Is it a pan with ridges used on the stove top? I just stocked the spice cabinet for the lake house. The only premixed seasoning I bought was the Montreal Steak Seasoning which now comes in a low salt version. More goodness less sodium per spoonful. |
|
|
|
Post by Deleted on Mar 22, 2011 21:06:03 GMT
A SEB grill is an electric grill with ridges. It sort of is in the same style as a waffle iron, but it is made for grilling meat.
|
|
|
|
Post by Kimby on Mar 22, 2011 21:23:39 GMT
Like a George Foreman grill here?
|
|
|
|
Post by Deleted on Mar 22, 2011 21:40:25 GMT
But those are vertical, aren't they?
|
|
|
|
Post by Kimby on Mar 22, 2011 21:56:34 GMT
(If that was a joke, K2, it went over my head.) Here's a GF grill, a smaller one.  Here's a bigger one.  |
|
|
|
Post by Deleted on Mar 24, 2011 6:29:59 GMT
That's pretty much the same thing.
|
|
|
|
Post by lagatta on Mar 24, 2011 11:26:10 GMT
Yes, several companies are making the same thing. Sure, it will never beat a real grill or bbq, but it is a handy gadget for one person.
|
|
|
|
Post by Deleted on Mar 24, 2011 13:13:24 GMT
(If that was a joke, K2, it went over my head.) Actually, it wasn't a joke, but thinking back, I believe I have seen commercials for some vertical model for roasting chickens or some such. You can actually get the George Foreman stuff in Europe (or you could) -- I have seen them presented on the shopping channels on TV. |
|
|
|
Post by foreverman on Mar 29, 2011 11:32:56 GMT
We have a Butchers just across the road from where we live and they always make sure we get the best cuts of meat when we want it. He always cuts the steaks while I wait and I have never had a bad one yet.
Fillet steak and T-Bones are my favourites which I always do on the Barbie lightly covered with a Garlic/black pepper seasoning...........................yummy
|
|
|
|
Post by mickthecactus on Dec 29, 2023 21:18:06 GMT
Crikey, this is an old thread.
I rarely enjoy steak whether I’m eating out or, as tonight, I cooked it and ate in. It was ok but I can’t be any more enthusiastic than that. Whether it’s the cut or the cooking method, it lets me down nearly every time.
Discuss.
|
|
|
|
Post by mich64 on Dec 29, 2023 22:44:17 GMT
With the price per kilo it is a risky investment each time we buy steak but we finally can grill one pretty well. It is funny however that each time it tests our nerves. I do not think there is anything else that I cook that I do not trust myself with. We have never tried steak in the cast iron pan but my mother-in-law does so very well. She can take almost any cut and it comes out tender and flavorful.
|
|
|
|
Post by onlyMark on Dec 29, 2023 23:18:11 GMT
Mrs M and I have a "Jack Sprat" relationship. We differ to each end of the scale as to how lean meat should be. I will eat a cheap cut of meat but only if it's been cooked like a stewing meat, i.e. for a very long time. I do a winter stew in the slow cooker and it cooks over two days for six hours each day. For Mrs M she would use the stewing meat as for a stir fry. In Zambia we could buy extremely cheap fillet steak, can't remember for sure but something like five euros a kilo. It was superb.
She will eat any steak and cook it just for a few minutes each side no matter what it is. I avoid steaks like that and one of the worst meals I could have on my plate is a steak, usually chewy, and little or nothing else. I have though come across recently what 'velveting' is and will try that with a sir fry type meal to hopefully tenderise the meat somewhat -
|
|
|
|
Post by bixaorellana on Dec 30, 2023 1:03:23 GMT
Hmmm. I will absolutely be trying that!
|
|
|
|
Post by lugg on Dec 30, 2023 20:15:03 GMT
|
|
|
|
Post by lugg on Dec 30, 2023 20:21:55 GMT
Anyway tonight we are having steak sandwiches made with the left overs, with mushrooms and fried onions and blue cheese on ciabetta.
|
|
|
|
Post by kerouac2 on Dec 30, 2023 20:23:59 GMT
I have an entrecôte on hold (vacuum packed). I might even have it tomorrow.
|
|
|
|
Post by bixaorellana on Dec 30, 2023 22:57:17 GMT
What a feast, Lugg!
What is that on the lower right that looks like (uncooked?!) kidney? Also, what is that just above it? Looks like filet of something or other, but I'm guessing parsnip.
|
|
|
|
Post by mickthecactus on Dec 31, 2023 10:07:56 GMT
That looks good lugg!
|
|
|
|
Post by mickthecactus on Dec 31, 2023 10:10:34 GMT
Anyway tonight we are having steak sandwiches made with the left overs, with mushrooms and fried onions and blue cheese on ciabetta. That sounds good too! |
|
|
|
Post by lugg on Jan 1, 2024 19:35:03 GMT
What is that on the lower right that looks like (uncooked?!) kidney? Also, what is that just above it? Looks like filet of something or other, but I'm guessing parsnip. Uncooked kidney , lol , .... lower right is red cabbage with apple , above is parsnips and carrot ( with blue cheese, honey, dill and pine nuts ) |
|
|
|
Post by lugg on Jan 1, 2024 19:36:09 GMT
It was filthy Mick ...so good ; now for clean eating for the next couple of months.
|
|
|
|
Post by bixaorellana on Jan 1, 2024 19:50:49 GMT
Uncooked kidney , lol , .... lower right is red cabbage with apple , above is parsnips and carrot ( with blue cheese, honey, dill and pine nuts ) Thank you, Lugg! I figured you would not serve uncooked kidney (although we shouldn't knock it if we haven't tried it), but could not figure out what it was. I think you took the picture when the food was nice & hot & there was steam rising from the cabbage that confused my eye. I got the parsnips right! What amazingly delicious seasonings for that! |
|
|
|
Post by lugg on Jan 1, 2024 20:02:04 GMT
there was steam rising from the cabbage that confused my eye. Yep |
|
|
|
Post by bixaorellana on Jan 1, 2024 22:26:10 GMT
Hmmm. Mild sarcasm including a lifted eyebrow -- all in only one three-letter word!  |
|
