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Question

I was wanting to surprise my fiancee with a nice steak today, after he gets off work. Any ideas what i should put on it and different ways to cook it. He is a bit picky with noticeable seasonings, but if they blend in well he loves it.

Answer 1

I love the garlic mashed potatoes suggested, but as far as the steak, I like to taste the steak...so only salt and pepper for me.

Answer 2

use chick salt , or salt and vinegar salt http://www.aussiefoodshop.com/australian... have it and it is reaaaallly good to enhance the flavour cheers

Answer 3

Black pepper, kosher salt and garlic powder with a little chile powder is my favorite way to season a steak.  Be sure to let the steak rest at room temperature for 30 minutes prior to cooking to get the best results.  If the steak is a thick cut, at least 1 1/2 inches, I would pan sear the steak for 2 minutes on each side in a oven proof safe.  preheat the oven to 475 degrees before starting the steak and then after you sear the steak, but the pan in the oven for 5 - 8 minutes and you will have a fantastic steak.  Depending on how you like to eat your steak, medium-rare, medium will determine how long to cook the steak.

Remove pan from oven, let steak rest on a serving platter for 10 minutes before cutting into it, tent with foil.  You can now take the pan back to the stove, add some butter and saute some mushrooms, those brown bits from cooking the steak will make for some great mushrooms to serve with your steak.  If you have any red wine, add a little and simmer for a few minutes while the wine cooks down.

This is exactly what I am having for dinner tonight - way funny!  I am also serving baked pepper fries, nothing like steak and potatoes.  Recipe for potatoes:

http://www.cooking-is-easy-and-fun.com/B...

Answer 4

FRIED STEAK WITH HERBS  

2 slices fillet steak

3 tbsp oil

mixed herbs

garlic salt

This method is for 1 piece of steak. It must be repeated with the second piece of steak. Do not add extra oil.

Take the steak and cut thin scores in it. Do this on both sides. Heat pan over medium heat and add 2 tbsp of oil. In a skillet, fry steak until brown.

Mix the herbs with the rest of the oil. Add 1/4 of the oil mixture. Turn over steak; it should sizzle.

Add herbs to the other side and the same amount of oil. Mix on this side.

One side of the steak herb mix takes 30-40 seconds. Flip after this time and do other side.

Repeat steps 1-8 with next piece of steak.

NOTE: Oil in herb mixture can be omitted from the recipe. Just sprinkle over herbs and rub in.



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GARLIC MASHED POTATOES  

2 lb. peeled and diced potatoes

1/2 to 1 head garlic cloves, peeled and mashed

6 tbsp. butter

1/2 to 3/4 cup heavy cream, half&amp;half or milk

Cover potatoes with water sufficient to cover in a heavy-bottomed pan. Cover and bring to a boil. Reduce heat slightly and simmer until potatoes are fork-tender.

Drain potatoes and set aside. Return empty pan to heat and add butter, leaving until butter melts. In a separate pan, bring cream or milk to boil (do not allow to curdle; remove from heat immediately when it starts to boil).

Mash the potatoes, beating in the butter and half&amp;half, cream or milk, mashed garlic, and salt and pepper, until potatoes are smooth and fluffy.

NOTE: For milder garlic flavor, parboil garlic along with potatoes, then mash with potatoes.



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BEST CAESAR SALAD EVER!  

1 large fresh head romaine

4-5 tsp. lemon juice or juice of 1-2 lemons

1 tsp. dry mustard

2 tsp. Worcestershire sauce

sprinkle of lemon pepper

1/4 c. red wine vinegar

1 beaten egg

generous sprinkle of Parmesan cheese

handful of bacon bits

couple handfuls of croutons

mix with creamy Caesar dressing

Answer 5

Honey and Soy Marinade.

3 tbsp soy sauce

2 cloves garlic, crushed

½ tsp white pepper

3 tbsp honey

3 tbsp water  

Combine all the ingredients and stir until the honey has dissolved. Use as a marinade for chicken, beef and seafood. It can also be used for basting when barbecuing.

Answer 6

why not try a steak marinade  that way there are no noticable seasonings on the  meat

there are many to choose from in the condiment isle !

Answer 7

A nice thick boneless sirloin steak needs nothing more than salt &amp; pepper. Season both sides and allow it to come to room temperature. Cook two minutes on each side. That&#039;s a medium rare doneness - allow to sit on a platter for 5 minutes for the juices to be re-absorbed into the meat. (If it&#039;s under-cooked, you can always heat it in the oven but you can&#039;t un-cook an overdone steak)

A green salad, baked potato and French bread or yeast rolls complete the meal. For dessert? Chocolate cake.