Thread: i CanT COok :-/ (how to cook a good steak?)

A few shots from the last time I did Flank....

skirt steak is my favorite for everyday cooking... enough fat, much more tender than flank, and tastier imo. i use the same MO - let it sit for 90 mins or so, flop it on the pan 45 seconds/side or so, nice & bloody in the middle...

- chuck

if you want to switch it up here is a way to do "steak" as a full dish and make it tasty and different. The point of this dish is to get different meats you might have, beef cuts, chicken, pork sausage etc, and make one big dish as opposed to having to make chicken for one person and stake for the other etc...Ideal for left over frozen random meat you might have and not know what to do with.

Deniz-Meat Lover mix up

-1 steak (any cut, thinner cuts preffered)
-1 chicken breast
-1 pork chop
-1 Sapnish Chorizo
-1 Italian sausage
(and so forth, the more the better, you can do it only using a couple...however is good to have at least one kind of sausage)

-4 Garlic cloves
-Powder Papprika
-Beer
-Oil (vegetable is my preference for this)
-1 onion
-1 bell peppper
-3 Potatoes

-Crush garlic in mortir add a teaspoon of papprika, and pepper (black or cayenne to your liking).
-Mix it all up in the mortir while adding oil ti fill the mortir.
-Cut all meat in a size adequate for a bite, then pour the mortir contents over it. add a small ammount maybe quater of a beer or less to it and mix it all up by hand, is good to let it sit for at least an hour.

-Cut bell pepper and 1/2 onion (or more if you like it) in pieces small enough to be eaten with out cutting them. And dice potatoes. (i like to add a bit of seasoning to this, any little bit of any dry rub would work, garlic and onion powder with black pepper also. DONT OVER DO IT!)
-Add oil to a pan and start frying potatoes, when they are golden add the peppers and onions untill all is perfectly fried.
-At the same time in a separate pan add the meat with all the juices in a pan and cook on a medium fire while stirring for a good 15 min to make sure all meat is cooked properly.
-Mix the contents of both pans together and drain all the oil from it, serve in small bowls with french bread. And keep the ketchup handy

Mario Deniz

Originally Posted by carendt242

there are other cuts?



for the 4th, i had about six 8-week-dry-aged ribeye steaks. got to a friend's house, a grill i didn't know, cranked it up for about 20 minutes, threw the steaks on - FIRE!

$200 of meat went up in flames in two minutes. i couldn't reach them to save them - black charred crisps. fortunately, i still have my hair and he still has his house.

- chuck

Hahaha I can just picture the look on your face Chuck after numerous attempts at plunging your arm into the flames. What did you guys make instead of the ribeyes?

Skirt and flank steaks can be delicious also as long as they are not overcooked.

attempt #2 tonight...

seasoning with some KC masterpiece seasonings i got with BBQ sauce and some worchestershire.... will see how it comes out

I like to marinate skirt steak. I use Made in Napa Valley Soy Ginger, smother the skirt and seal it in a tupperware overnight in the fridge. Then I throw it on the grill.

I've got a NY strip that somehow materialized in my fridge that's getting the S&P, cast iron treatment tomorrow for lunch.