I Got's me ah' Steak n' sum Prawns.....
Sep 11, 2023 17:02:47 #
Tell me how YOU would prep and cook this and these!! Creative, straightforward... or??
~ Spices/sauces used, type of cookware - Grilled/not grilled ....
...an' What would your SIDE dish be??
....I'm waitn' !! ..... Whooohoo!!
Sep 11, 2023 17:21:14 #
These, straightforward - Salt & Pepper on the steak on the grill; prawns skewered on the grill.
(If I want to taste steak sauce, I can put it on a cracker.....)
Sides: basically any veggie(s), preferably roasted asparagus with olive oil (maybe add Parmesan) and small whole potatoes.
(If I want to taste steak sauce, I can put it on a cracker.....)
Sides: basically any veggie(s), preferably roasted asparagus with olive oil (maybe add Parmesan) and small whole potatoes.
Sep 11, 2023 17:34:19 #
Longshadow wrote:
These, straightforward - Salt & Pepper on the steak on the grill; prawns skewered on the grill.
(If I want to taste steak sauce, I can put it on a cracker.....)
Sides: basically any veggie(s), preferably roasted asparagus with olive oil (maybe add Parmesan) and small whole potatoes.
(If I want to taste steak sauce, I can put it on a cracker.....)
Sides: basically any veggie(s), preferably roasted asparagus with olive oil (maybe add Parmesan) and small whole potatoes.
"If I want to taste steak sauce, I can put it on a cracker....." I'm SO with you on that!
Thank you, Longshadow!!
Sep 11, 2023 18:34:00 #
yorkiebyte wrote:
Tell me how YOU would prep and cook this and these!! Creative, straightforward... or??
~ Spices/sauces used, type of cookware - Grilled/not grilled ....
...an' What would your SIDE dish be??
....I'm waitn' !! ..... Whooohoo!!
Tell me how YOU would prep and cook this and these!! Creative, straightforward... or??
~ Spices/sauces used, type of cookware - Grilled/not grilled ....
...an' What would your SIDE dish be??
....I'm waitn' !! ..... Whooohoo!!
On the grill outside would be best, but if you don't want to, or don't have a grill, here's an indoor method. While this is shown for tenderloin, any good cut of beef will be great.
http://www.rocketpower.org/cookbook/recipes/Seared-Beef-Tenderloin-Filets.htm
SERVE WITH: Béarnaise Sauce or Garlic & Herb Steak Butter (both recipes in this cookbook).
....I really like the Garlic & Herb Steak Butter.
SERVE WITH: Boursin Creamed Spinach & Double Baked Potatoes (both recipes in this cookbook).
Sep 11, 2023 18:36:15 #
I'm with Longshadow on this. I would Sous vied the the steak with salt and pepper only and finish it on the grill while the prawns are cooking.
Sep 11, 2023 18:37:35 #
Curmudgeon wrote:
I'm with Longshadow on this. I would Sous vied the the steak with salt and pepper only and finish it on the grill while the prawns are cooking.
it would take several hours to sous vide the steak.
Sep 11, 2023 19:04:07 #
BebuLamar wrote:
it would take several hours to sous vide the steak.
It's only 4 o'clock here. I could put the steak on now and still eat by 7:30. That would give me time to sit back with my feet up, sipping on a nice Sauvignon Blanc while trying to decide whether to open the Mouton Rothschild Cabernet '59 or '61.
Sep 12, 2023 05:21:01 #
Longshadow wrote:
These, straightforward - Salt & Pepper on the steak on the grill; prawns skewered on the grill.
(If I want to taste steak sauce, I can put it on a cracker.....)
Sides: basically any veggie(s), preferably roasted asparagus with olive oil (maybe add Parmesan) and small whole potatoes.
(If I want to taste steak sauce, I can put it on a cracker.....)
Sides: basically any veggie(s), preferably roasted asparagus with olive oil (maybe add Parmesan) and small whole potatoes.
Sep 12, 2023 07:17:34 #
As far as the shrimp, well, you can sauté them in butter, and that's that.
Now, as far as the steak, I would use some pepper, but not salt at the start... Then, in a pan, (cast iron is the best,) I would use a little olive oil and LOTS of butter and pan fry the steaks, and baste them as they fry. Medium rare, just a little on the rare side of medium rare. Eat them about 5 to 10 minutes after they come out of the pan.
No steak sauce, worcestershire sauce, BBQ sauce, or ugh, ketchup! Just a plain STEAK taste!!!!!
You can also sauté some onions and mushrooms in the pan, and add them to the steak.
Rich
Now, as far as the steak, I would use some pepper, but not salt at the start... Then, in a pan, (cast iron is the best,) I would use a little olive oil and LOTS of butter and pan fry the steaks, and baste them as they fry. Medium rare, just a little on the rare side of medium rare. Eat them about 5 to 10 minutes after they come out of the pan.
No steak sauce, worcestershire sauce, BBQ sauce, or ugh, ketchup! Just a plain STEAK taste!!!!!
You can also sauté some onions and mushrooms in the pan, and add them to the steak.
Rich
Sep 12, 2023 08:27:13 #
Rich2236 wrote:
...
No steak sauce, worcestershire sauce, BBQ sauce, or ugh, ketchup! Just a plain STEAK taste!!!!!
You can also sauté some onions and mushrooms in the pan, and add them to the steak.
Rich
No steak sauce, worcestershire sauce, BBQ sauce, or ugh, ketchup! Just a plain STEAK taste!!!!!
You can also sauté some onions and mushrooms in the pan, and add them to the steak.
Rich
Sep 12, 2023 08:30:59 #
yorkiebyte wrote:
"If I want to taste steak sauce, I can put it on a cracker....." I'm SO with you on that!
Thank you, Longshadow!!
Thank you, Longshadow!!
I second that!
Sep 12, 2023 15:32:43 #
Longshadow wrote:
These, straightforward - Salt & Pepper on the steak on the grill; prawns skewered on the grill.
(If I want to taste steak sauce, I can put it on a cracker.....)
Sides: basically any veggie(s), preferably roasted asparagus with olive oil (maybe add Parmesan) and small whole potatoes.
(If I want to taste steak sauce, I can put it on a cracker.....)
Sides: basically any veggie(s), preferably roasted asparagus with olive oil (maybe add Parmesan) and small whole potatoes.
Occasionally, I grill ribeye steaks--at $30 a copy--for my lovely wife and myself. She likes A-1 sauce on hers. I love the woman dearly so I say nothing. It could be worse, she could be using ketchup.
Sep 12, 2023 15:51:15 #
Effate
Loc: El Dorado Hills, Ca.
That cut of meat I would get my gasser nice and hot, let my cast iron pan rest on one side of the grill, reverse sear (cross hatch) the steak then finish it in the cast iron to desired center temperature while butter basting and perhaps slice it and drizzle the butter baste and some blue cheese or straight up grill on my green egg.
Sep 12, 2023 15:56:01 #
Effate
Loc: El Dorado Hills, Ca.
nervous2 wrote:
Occasionally, I grill ribeye steaks--at $30 a copy--for my lovely wife and myself. She likes A-1 sauce on hers. I love the woman dearly so I say nothing. It could be worse, she could be using ketchup.
No, my wife is even worse as she would want it medium well and A-1.
Sep 12, 2023 16:13:55 #
nervous2 wrote:
Occasionally, I grill ribeye steaks--at $30 a copy--for my lovely wife and myself. She likes A-1 sauce on hers. I love the woman dearly so I say nothing. It could be worse, she could be using ketchup.
If you want to reply, then register here. Registration is free and your account is created instantly, so you can post right away.