Great steak recipe?

[VenalWinfrey]

Dear all, Another question, sorry! I want to cook steak for two people, as a special meal. I have never cooked it before, but love it. Can anyone recommend a really nice recipe for this? Also would appreciate it if anyone could tell me the best way to cook it so that it keeps its flavour. Thanks a lot.

[robber1]

This will be a laugh. I mean, I am no cook but I will give it a go! I like fillet steak. It wants to be thick (about an inch) but no bigger than the palm of your hand (no need to be greedy!)This will cost ya plenty. Put butter in a frying pan and get it hot, try not to burn butter. Fry two minutes each side so outside is sealed and almost over done. Inside should be medium to rare.Take out of pan and let it stand a few minutes.If you want it peppery, crush peppercorns and coat both sides of steak before frying. Fry as above. Take out steak and let it stand, meanwhile add some brandy to pan (turn off heat)and add cream whilst stirring, turn on heat to get hot again, pour over steak. Ok ladies, laugh, but its the best I can do. :o)

[brawburd]

robber1 completely right! Fillet is the best if you can afford it, you don't need to worry about keeping the flavour cos it is delicious whether rare or well-done, and it has a texture unlike any other steak. The less fuss the better. Other cuts take a wee bit more attention, e.g. sirloin can be tough (go to butcher's rather than buying in supermarket pack, and don't buy it too thin). Don't salt steak until it's sealed, then sprinkle some salt as it is cooking, if you salt it raw it's more likely to toughen. Marinating is excellent for (1) keeping steak tender and (2) colouring the steak right through (for those who don't really like to see any red bits). Easy marinade - olive oil and worcestershire sauce, a dash of whisky doesn't go amiss. If you press your finger on a coooked steak, the feeling will tell you how "done" it is - rare = soft and wobbly, medium = firm but springy, well done = very firm and unyielding. Any steak will continue to cook after you take it off the heat, so make allowances for that and undercook rather than overcook. Good luck!

[Gef]

Excellent answers so far but my favourite way to cook good fillet steak is: rub both sides with some crushed garlic (or garlic puree) and then lots of coarsely ground black pepper; fry in the hottest oil you dare and remove to a heated plate; add sliced onions and mushrooms to the pan and cook for a few minutes before adding, and reducing some red wine; finish with a bit of cream if you wish.

[VenalWinfrey]

Thank you for the suggestions - I will give it a go this weekend!

[woofgang]

here's a simple beef stroganoff recipe for two. Cut one small to medium onion per person into largish bits and wipe or peel about an equal amount of decent mushrooms. Cut these up if not button. Slice two small to medium fillet steaks into strips. Heat up some olive oil or oil and butter mixed in a frying pan and fry the onion until golden brown and tender. Tip the onion out into a bowl and fry the mushrooms. tip the mushrooms out, add a little extra oil if needed and fry the steak quite quickly. When the steak is done as you like it add 1 or 2 teaspoons of paprika and stir to cover the steak. turn the heat down really low and put the onion and mushroom back in plus any juices. Stir togethter until all warm again. Season with salt at this point if you use it. Stir in one pot of soured cream plus one tablespoonful of philadelphia type cheese. keep just warm, (you may need to turn off the heat) and cover the pan for about two minutes to allow the cream and cheese to melt and mix. DO not let the pan get hot or the sauce will split. Give the whole thing a good final stir and serve onto hot plates serve with a side salad if you wish and either crusty or garlic bread or on rice. Goes well with beaujolais

[Jamie Lewis]

Dont' whatever you do is overcook it! 'Break the horns off and wipe its arse' springs to mind. If it's still mooing all the better.