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.)
This marinade will produce the most tender and not to mention the best tasting steak and it's enough for up to four steaks about 1-1/2-inches thick --- just remember to bring the steaks to almost room temperature before grilling this will relax the meat fibers and make for a more tender juicy steak --- the amounts may be doubled but keep the garlic at the same amount, for best results it is recommended to not substitute any ingredients, do not add any salt to the marinade and do not salt the meat until ready to grill --- this marinade may be used for any cut of steaks.
This is a recipe for Chicken Fried Steak, one of the staple foods of Texas. Like with fried chicken, folks in each family or restaurant tend to have their own little "secrets" to preparing Chicken Fried Steak, so you can play with the recipe a bit. But if it don't include the cream gravy, it ain't been prepared right and it ain't a "secret" worth keeping.
Tender juicy steaks on the grill are one of life's pleasures. This is the best marinade we have ever come across. It is the perfect blend of flavors and it leaves the meat tender without being overpowering.
Note: I'm not sure of the origins of this recipe, I don't see a duplicate. Will post a picture.
If you like bleu cheese...you should love this easy meal. Prep time is the length of time to let the meat marinade as well as to create the final sauce. (This is a copykat with a few adjustments but for the life of me I don't know where I got it)!
I saw this recipe on the Food Network and tried to write it down as closely as I can recall. Very simple to make and quick.
I therefore did some experimenting and came up with, I am sure, the same method for cooking the Rib-Eye Steaks.
These are the best steaks that I have made and I have made many others.
Tender, succulent and so tasty.
This is true southern cuisine, the flavors in this recipe are a little more complex than the basic chicken fried steak. Not being a real Texan I don't like mine with gravy, but it would be blasphemy not to post the gravy recipe as well. This recipe also works well for venison (first soak meat in milk to remove the gamey taste). Makes excellent sandwiches the next day (serve leftovers on texas toast). Storing this recipe on Zaar cause I couldn't find it last time I had a craving!
This is how I sauté mushrooms and onions to serve with grilled steak. I've been doing it this way for years and never really thought of it as a recipe until today when my husband mentioned that it was the best he'd ever had. If you have leftovers, make an omelet with them with smoked swiss cheese and serve with hot, steaming bowls of tomato soup with basil. Just trust me on that.
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.
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.