Sholiz

Where's the Doc when you need him? :-D


How I like to cook steak ...


2" cut steak, big and thick. Cut up 1 full garlic clove, and cut little slits into the steak. Put the sliced cloves in the steak.

Oil the steak with some olive oil on each side, pepper, honey, and brown sugar each side and get it on the grill fast. 1 minute each side, on the hottest setting the grill can get. Sear them sides and get the brown sugar to crystalize with the honey.

Flip it over, do the same. Now turn the heat down and let it cook for about 6-8 minutes to a side. The cooking usually takes me 20 all together so, about 15 minutes later after each side is done it's usually nice and medium rare ... maybe a little on the rare side. Tastes wonderful, if you like garlic the cloves taste good otherwise try to dig them out LOL.

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muscleboy333

Cool, thanks! I'll have to try that recipe tonight, I love garlic Does the honey/brown sugar make it sweet?

Sholiz

Yeah, ever had prime rib where they glaze it? It's similar to that. Gives a 'crunchy' outside and adds a sugary-sweet flavor.

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The Doc

This recipe is for entertaining guests, I's not very good for you, but it will impress your company guaranteed. Actually it's not even a steak really but it's so damn good I just had to share it . You can replace the bad stuff wit low fat alternatives if you like:

Lobster Stuffed Tenderloin

1 (4 to 5-pound) beef tenderloin
1 cup vinaigrette salad dressing
1 (2-pound) lobster or 2 (1-pound) lobsters, cooked
6 tablespoons butter or margarine, divided
2 tablespoons minced shallots
3 tablespoons vermouth
1/4 teaspoon dried tarragon, crushed
1/2 cup heavy cream
salt and pepper to taste

Place beef tenderloin in a plastic bag set into a shallow dish. Pour
salad dressing over tenderloin. Close bag. Marinate in the refrigerator
for 8 to 24 hours, turning bag occasionally. Remove meat and tomalley
(green liver) from lobster. (If desired, reserve shells for use in
stock). Cut lobster into bite-size pieces. In a 10-inch skillet, melt 4
tablespoons of the butter. Add tomalley and cook over low heat for 5
minutes. Add shallots and cook 1 minute more. Stir remaining butter,
vermouth and tarragon into the tomalley mixture. Cook and stir over medium
heat until liquid is reduced to half. Stir in cream. Continue to cook and
stir until thick. Stir in lobster meat. Season with salt and pepper.
Set lobster mixture aside. Preheat oven to 500 . Drain tenderloin. To
butterfly the meat, make a lengthwise cut down the center of the meat,
cutting to within 1 inch of the other side and within 1 inch of ends.
Spread meat open slightly and spoon in lobster mixture. Fold in the thin
end portion. Bring sides of tenderloin together and tie with heavy string
at 1 1/2-inch intervals to secure. Place tenderloin on a rack in a shallow
roasting pan. Insert a meat thermometer. Roast, uncovered, for 5
minutes. Reduce oven temperature to 350 and roast about 30 minutes for
rare (140 ). Let stand 10 to 15 minutes before slicing. Remove string;

The Doc

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Thing

Now for those of you on a bulking diet here's a LOW fat recipe for you. Buffalo is pretty much avilable all over now, it's come WAY down in price as well. It's very low fat, in 100g it has a lower fat content than lean pork or lean beef. Pork has 9.66g of fat and beef has 9.28g / 100g, buffalo has 2.42/ 100g. I got this off the package. I ran out of local buffalo and M had a taste for native cuisine.
One thing to remember about buffalo is because it's so low in fat it will stay redder than you're used to. If you like well done, be very careful with buffalo meat or you'll turn it into shoe leather in a hurry.

I like to marinate mine overnight in Ken's steakhouse Northern Italian dressing. The oils in the dressing keeps the meat moist and the vinegar will tenderize it overnight, marinate about 12 hours for best results. Just use enough dressing to cover the meat.I also use a Brinkman Smokin' Pit that has a side firebox. If you do cook it on a grille rake the coals off to one side and you'll do much better, you can also add some wood for flavoring. I recommend apple, pear, mesquite or oak for added flavor.I didn't get to be 306 lbs because I didn't like to eat!! I've done the slices with garlic with good results as well as wrapping roasts in onions and cooking them. 10 minutes a side and it's dinnertime!
ROB
ROB

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DarkFalcon

Awesome! I was just explaining to my parents earlier tonight that Buffalo is one of the leanest and tastiest cut's of meat around. I'm going to try to find some and cook this up for them. Thanks

Master Of Puppets

Nice recipes. I like to eat steak and eggs together for dinner. Yum.

MOP

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The Booger

I like my steak pretty simple. Either marinate it in Italian dressing with garlic or some of this steak marinade that I bought at Krogers for 24 hours. Slap that baby on the grill while opening a can of baby potatoes. Take the potatoes and grill them alongside the steak. Sometimes I make some eggs to go along with the meal.

Not the most healthy meal but I love to eat. I just make a very healthy meal to even at things

GALTONATOR

i just grill it i think steaks to nice to mess with as long as its pink in the middle im a happy boy

NYCmitch25

i use seasonings, spices and "rubs" and brush the steak with a little olive oil then use the spices. steak always taste great without adding significant calories. ill give you a link once i get a chance.

NYCmitch25

as promised....
http://www.urbanaccents.com
http://www.urbanaccents.com/products...tegory.asp?c=2
http://www.urbanaccents.com/products...tegory.asp?c=1
http://www.famousfoods.com/emeril-essencespices.html
http://www.amazon.com/gp/browse.html...2?node=3601141

Hybrid

I use McCormick's Montreal Steak Seasoning. Good stuff!

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