My First Steak I ever had was at a Day of the Legislature luncheon It had savory Bleu cheese sauce and Sun dried tomatoes. Just Mouth watering! I am now addicted to Red Meet! But I don't allow myself to eat it everyday otherwise I get the worst heart burn. (Heart burn is caused when the body consumes to many acidic foods such as beef.) But I love good Beef. Grass Fed, and Hormone free. First my mom bought a quarter of a cow from a rancher in Lewiston. That is were I got the roasts, sirloin, and T-bone steaks. Then one day two happy sales boys came to our door advertising Yummy Meats!
http://www.yummymeats.com/ We got all kinds of high quality meat for a good price! We got New York steaks, Medallions, and my favorite Filet Mignon! Anyway I wanted to share some recipes of great ways to cook steaks!
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| New York Steak with Steamed Swiss Chard and Yams |
Ingredients
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| Favorite! Beautiful color! I grew this in my garden. |
- 1 New York Steak
- Salt/Pepper
- Swiss Chard
- Onions
- Yam
- Safflower or Canola Oil (because it can handle high heat)
Start by taking your pre-thawed (Microwave is great and quick way to thaw meat) Steak and coat both sides evenly with salt, pepper, and canola oil.Sear your steak in a hot Teflon pan on both sides for 3 min each side. ( I like mine medium rare cook yours depending on how you like it.) Then set you steak aside on a overturned plate then top with tinfoil. ( Must let your steaks rest otherwise the juices don't stay in, tinfoil is to keep it warm, overturned plate is so that the steak won't sit in its own juices.) Next Cube and peel 1/2 of a yam. And chop the Swiss Chard. Steam them in a steamer until soft. (Keep an eye on it don't want the Swiss chard to over cook, and yam should still hold its shape.) Next Saute onions in the Teflon pan that has the fat leftover from cooking the steak. Then caramelize the steamed veggies in with the onions. That's it!
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| T-bone steak (My first attempt at making steak so sorry it looks greasy but promise it tastes good!) |
Ingredients
- 1 T-bone Steak
- Salt/Pepper
- 1 Potato
- Red Bell Pepper
- Fresh Corn
- Frozen Peas
- 1 Carrot
- Onions
- Garlic
- Spike
- Safflower or Canola oil
Start by taking your pre-thawed (Microwave is great and quick way to
thaw meat) Steak and coat both sides evenly with salt, pepper, and
canola oil.Sear your steak in a hot Teflon pan on both sides for 3 min
each side. ( I like mine medium rare cook yours depending on how you
like it.) Then set you steak aside on a overturned plate then top with
tinfoil. ( Must let your steaks rest otherwise the juices don't stay in,
tinfoil is to keep it warm, overturned plate is so that the steak won't
sit in its own juices.) Now in the Teflon pan with the fat leftover from the steak saute your chopped onion, spike, and minced garlic. Next add 1 thinly sliced carrot and red potato, sliced red bell pepper, fresh corn, and frozen peas, add about 3 Tbs of water and put on a lid and let the veggies steam until soft. When done Eat! But I don't need to tell you that.
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| Stewed Medallions and Roasted veggies |
Ingredients
- 1 Medallion (medallions are usually tied up with butchers twine so they hold there shape)
- A mix of cracked spices that contains (salt, garlic, bell peppers, tomatoes, and a secret spice)
- Zucchini
- Green Bell Pepper
- Onion
- Celery
- 1 cup of Fresh beef stock (caned can be used but not suggested)
- Salt
- 1 Tbs of each roughly chopped fresh thyme, sage, oregano, tarragon, and basil
- Safflower or Canola oil
- Use a large electric skillet with a lid
So First this may not taste exactly the same because I used a spice that I don't know the name of but you can find something similar. Ok Start by coating all sides of the medallion with oil, salt, and the seasoning. Then sear the pieces till all sides have gotten a good color on them. Now for this next step make sure your pan is hot. Add you beef stock and chopped onions, celery, fresh herbs, and green bell pepper. Next put a lid on the lid and let it steam until the veggies are soft. The aroma is heavenly and the medallions should be very moist and tender.
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| Roast beef sandwich |
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Ingredients
- Red bell pepper
- Mayo
- Cucumber
- Left over Roast beef
- Parmesan
- Purple onion
- Garlic
- Your favorite cheese
- Your favorite Mushroom
- Sprouted wheat bread (Healthy, light like white bread, yet with that great wheat flavor)
- Butter (not frozen but not soft either)
- Use a Panini Press (Mines from a thrift store but it works right)
Start by slicing all veggies and cheese on a Mandoline, mince garlic (smash it with flat side of a chef knife then run it through the knife) Slice beef and mushrooms with a chef knife. Next spread mayo on the bread then set it aside. Plug in and heat up the press. Here is a trick take the wrapper of one end of the hard butter then run the butter over the grills surface so it melts and bubbles. Do this every time you put something new on the grill. First Caramelize the onions and garlic (always salt your onions). When done put on top of on side of bread. Next add mushrooms. When there done add on top of the onions. Next put on your beef and Parmesan. When the meat has nice char marks top on top of the mushrooms. Next add bell pepper on grill. While these are cooking add cucumbers on top of the beef then add the cheese slices. When bell peppers are soft put them on top of the cucumbers and cheese. Top with last piece of bread. So now that we have a tower you might be wondering how we are going to put this on the press. So this is the tricky part. Put the sandwich on the grill and make it centered. Push the lid of the grill straight down not to move the sandwich (use a hot pad so not to burn yourself). Slice your sandwich so that it is easier to eat. This is the ultimate lunch!
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Who said you can't cook in a small kitchen!
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| My Fanciest dish! Filet Mignon with saute mushrooms and balsamic vinegar reduction sauce. |
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| Balsamic Reduction Sauce |
Ingredients
- Shiitake, Bella's, or button mushrooms
- Balsamic vinegar
- 1 Tbs of Brown sugar
- Onions
- 1 Filet Mignon steak
- Safflower or Canola oil
- Salt/Pepper
- Teflon Pan
Start by adding 1/2 cup of balsamic vinegar and brown sugar in a pot, let simmer until it has a similar consistency of syrup and is reduced. Set aside and let cool ( This sauce thickens when cools also for your safety you need to know that the steam that comes of while cooking, don't inhale directly very potent smell.) Next coat the steak evenly with oil, salt, and pepper. Sear at a low heat so that it has time to cook through. When the steak is done let it rest on top of the overturned plate with the tinfoil. Next saute the onions and mushrooms in the Teflon pan that has the leftover juices from the meat. When done make your dish look elegant and enjoy with a tall glass of fresh squeezed grape juice (not wine) or just water. Hope you take delight in these recipes!
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