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    You are in: Home / Cookbooks / Sensational Steaks
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    118 recipes in

    Sensational Steaks

    Forget those pricey steakhouses! You can have tender, juicy, savory steaks right in your very own kitchen with these fabulous recipes! And what's better than a relaxing meal at home? (Provided you don't set off the smoke alarms, causing the fire department to pay you a siren-filled visit while neighbors gather on their lawns to gossip.)
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    2 Reviews |  By ChefRed

    From Food Network episode--Bachelor Busters--recipe courtesy of Rachael Ray.

    Recipe #180200

    This just came in today's newspaper. I can't wait to try them this weekend!

    Recipe #130077

    This recipe is from Cooking Light magazine. It is also good on chicken breasts, shrimp, or pork tenderloin. I make the rub and cover the steaks with it before I stick them in the freezer for a make-ahead meal. When they are thawed they are ready to go straight to the grill.

    Recipe #154673

    Very assertively-flavored steak recipe that I learned about 12 years ago when I was learning to cook to impress my now-husband. Adapted from Betty Crocker's New International Cookbook. This Spanish-influenced recipe can tend to be somewhat on the salty side, so be careful to use unsalted butter to saute the steaks, and a good-quality, not-overly-salty blue cheese in the sauce. Serve simply, with a lightly-dressed salad, good crusty bread, and a nice red wine.

    Recipe #69443

    From Backyard Living Magazine. The credit goes to Tammy Thomas, from Mustang, OK. It's easy and delicious.

    Recipe #243856

    Got this from Redbook Magazine. You can also prepare your steaks on the grill, like we prefer.

    Recipe #221183

    Thick rump or Sirloin steaks, encrusted with cracked black peppercorns, pan-fried to collect all the juices, served with a Stilton cheese & toasted walnut topping, with charred fried onions on the side............phew........AND chips (French fries)!!! Interested?! This is a dish I have eaten countless times in numerous local Pubs in the North of England - it has to be my favourite way to eat steak! You don't need anything else, apart from a mixed side salad maybe AND a pint of "real" ale to wash it down with! I have recreated this dish at home - and once you have peeled and sliced you onions and sorted out your Stilton cheese and chips, it's a doddle! I often use "oven" chips, or my Dad's Recipe #193370 which are great with this meal. Try to choose locally produced beef for your steak, and preferably organic. Just for interest, Sirloin steak was named, so the legend says, by King Henry VIII, who having enjoyed it so much, "knighted" the loin of beef on the spot, so loin of beef became SIRloin!!

    Recipe #216644

    This is so easy and so elegant! Serve it for a romantic or special dinner. Sure to impress!

    Recipe #143224

    This is another great recipe that I found in Kraft Food & Family magazine. It's so easy to make and tastes like you treated yourself to a night out at your local steakhouse.

    Recipe #247808

    I think this is my husband's most requested steak supper. And it's ok with me, because it is so easy to do, and tastes super!

    Recipe #33245

    Cube steak works the best for this recipe. Chaz loves this - perfect comfort food with mashed potatoes and biscuits. Yay carbs!

    Recipe #192610

    Stilton is a very lovely English blue-veined cheese and, in my opinion, it's worth hunting for it to make this recipe. However, bleu cheese or almost any other blue-veined cheese may be used as a substitute. I would caution against using Gorgonzola cheese because its very strong flavour may be overpowering.

    Recipe #24920

    This is a wonderful recipe--the flavors and aromas are very enticing. If you like garlic you will love this!!

    Recipe #126068

    65 Reviews |  By yooper

    From the famed Lobel Brothers Butchershop in New York. Not really a recipe, but a guide to grilling or broiling a perfect steak!

    Recipe #43779

    This is one of my favorite recipes. It takes a little longer to cook than some recipes, but is very worth it. The gravy you'll make is wonderful served over mashed potatoes.

    Recipe #75733

    I went with my parents to dinner at a German Club Restaurant called the Maennerchor, in Columbus, Ohio. I was in my teens and everything on the menu looked totally strange to me at that age. I found a steak on the menu, don't remember what they called it, and decided to order that, despite the fact that I didn't like steak. Well am I glad I ordered this steak because I loved it and this is the only way I eat steak to this day. This is my copy of this restaurants dish.

    Recipe #229367

    38 Reviews |  By ~Nimz~

    This is an excellent marinade for any steak. The flavor is just wonderful. Our T-bones came out perfect. Very tender with a wonderful flavor. The original recipe is from TOH with some changes to suit our taste. Prep time does not include the time it takes to marinate the steaks.

    Recipe #213659

    9 Reviews |  By ellie_

    Simple marinade for flank steak or other meat. It is great served with sauted onions and mushrooms, baked potatoes, and a green salad. (Bon Appetit, May 1984)

    Recipe #37624

    24 Reviews |  By Rita~

    Tender and nicely seasoned.

    Recipe #73238

    I picked up a kosher ribeye steak at Trader Joe's last week and pan-seared it using the technique that's become my hands-down favorite: Alton Brown's pan searing method. It turned out so perfectly-- tender and pink on the inside with a brown, spice-laden crust on the outside. The simple smoked paprika spice rub gave it a sweet, barbecued flavor. This is such an easy way to cook up a smoky, juicy ribeye steak without firing up the grill.

    Recipe #204629

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