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I use a fork to tenderize the meat, and then pour warm melted real butter on them, use a little garlic salt and course ground black pepper. I then put them in a vacuum container and put a good vacuum on them to draw in the butter/garlic salt/pepper. I let it sit at room temperature for a couple of hours and then sear each side for about 30 seconds, then cook to taste.
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zOMG. i sauced my steak tonight!
no, it wasn't a1. i made a pan sauce. the classic steak au poivre.
a peppercorn crusted tenderloin with a cognac cream sauce.
i broke open a pack so ill be having tenderloin for 3 straight nights.www.hppmotorsports.com
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I was reading the Alton Brown recepie posted in this thread and thought maybe somebody had any answer. Can you us cast iron on an electric range? Coil by the way, not flat surface.Comment
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Yup. Of course it doesn't work as well as a gas range but it's what I'm forced to use at my apt.Originally posted by BradM View Postwww.hppmotorsports.com
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Might do that tomorrow.Originally posted by Cooter View PostI love bernaise sauce on my steak
www.hppmotorsports.com
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If its a good cut of meat...
salt, pepper, and butter (maybe a little garlic) are the only things that should touch the steak before it hitting some sort of broiler..
On the regular grocery store meats... a jaccard machine is a great investment and your buddies will wonder why your steaks are soo much more tender (lots of restaurants use them) than the ones they cook at home.. Add whatever you think tastes good...
Last edited by Stephen; 02-16-2011, 07:46 AM."PSH!!!"Comment
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I've been using this method for a while now. Works fantastic.Originally posted by momostallion View PostComment
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it's unhealthy at best, but it's fucking delicious!!!!!!!!Originally posted by momostallion View Post
I got my recipe off of FoodTV's website
get some GOOD white wine vinegar, some fresh tarragon, and a decent white wine...
we found a good pinot grigio vinegar, so we typically buy a decent bottle of pinot for the recipe
I was always of the mind that steak needed no sauce. Then I tasted the filet w/ bernaise @ mortons!
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This is what I do. Sometimes mix up the seasoning, but usually just salt.Originally posted by jluv View Post"Self-government won't work without self-discipline." - Paul HarveyComment
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I will definitely be salting my next steaks for an hour or so after reading this threadComment
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Originally posted by Cooter View Postit's unhealthy at best, but it's fucking delicious!!!!!!!!
I got my recipe off of FoodTV's website
get some GOOD white wine vinegar, some fresh tarragon, and a decent white wine...
we found a good pinot grigio vinegar, so we typically buy a decent bottle of pinot for the recipe
I was always of the mind that steak needed no sauce. Then I tasted the filet w/ bernaise @ mortons!
I don't think bernaise should be grouped into the A1 sauce type category so you are safe on that one.
Filet Oscar FTW!Comment
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no, I hear ya... I had just never tasted such awesomeness! LOLOriginally posted by AdamLX View PostComment
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Another +1 for Sprouts. I found some prime New York Strips on sale for $4.99/lb a while back. Let's just say we ate a lot of steak that week....
I usually buy choice and use the salt method if I can't find any reasonably priced prime cuts. We usually buy strips, ribeyes or sirloin. I think sirloin tastes the best IMO when done right.
Haven't had a good steak in a while though. My wife is pregnant and can't have anything other than well done steak so she'd rather not have steak at all. Funny thing is, she used to ONLY eat steak well done until I converted her.
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