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How do you like your steak cooked?

How do you like your steak cooked?

  • Total voters
    50
Muhammed said:
OK. Are you supposed to heat it up or not? Just let it sit for 30 minutes.

Have you ever tried it on a strip steak?
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No, do not heat it. I have never tried it on strip steak, but it will probably be very good.
 
Superfly said:
Your chimichurri looks a lot like a good pesto, but with parsley instead of basil.
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You know it does, darlin', come to think of it. I like pesto as well. I don't know that I've ever had it on meat. The interesting thing about chimichurri is that parsley somewhat cuts the power of the garlic. It's an interesting combination.
 
Risky Thicket said:
You know it does, darlin', come to think of it. I like pesto as well. I don't know that I've ever had it on meat. The interesting thing about chimichurri is that parsley somewhat cuts the power of the garlic. It's an interesting combination.
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No, I've never had pesto on meat. I use it a lot in place of meat. It's lighter to add to pasta, than meat or meat sauce.
 
Superfly said:
No, I've never had pesto on meat. I use it a lot in place of meat. It's lighter to add to pasta, than meat or meat sauce.
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Here's a little tip. If you really like pesto, but fancy a change, substitute dill for the basil. It's delicious. I toss some cooked but cooled chickpeas in it and serve them as a side. Yum!
 
Risky Thicket said:
If you try it let me know what you think.
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Tried it. Two thumbs up here!

Tried it on two strip steaks. I liked it , she woke up and wanted some too. She's pregnant and wanted more. So I made another one and we shared that one too. All is good.

I'm going to use that recipe again.
 
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Andalublue said:
Here's a little tip. If you really like pesto, but fancy a change, substitute dill for the basil. It's delicious. I toss some cooked but cooled chickpeas in it and serve them as a side. Yum!
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Wow - the dill wouldn't be too strong?
 
Risky Thicket said:
No, do not heat it. I have never tried it on strip steak, but it will probably be very good.
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I tried it again just now. It's even better with a working food processor. :)
 
Risky Thicket said:
I'm glad to hear you like it, man. I make it at least once a month. Good stuff.
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I like it and my spouse likes it too. So it is going to continue to be on the menu in the future. Thanks for posting it. :)
 
I cook all my meats the same way I make sun tea.
 
Risky Thicket said:
It is excellent in my opinion. Cook a good steak and make the following for maybe 2 people. Truthfully, I use the amount below for my steak alone, but it will probably work for two people.

Flat parsley - 2 ½ cups packed
Spanish onion - 2 tablespoons
Garlic - 6 cloves (I often use 8)
Extra Virgin Olive oil - ½ cup
Red Pepper flakes - to taste
Fine ground Kosher salt - to taste

Put the parsley, garlic, pepper flakes in a food processor and mince it fairly well. Pour that into a bowl and add olive oil and salt and stir it well. Let it sit for 30 minutes stir again and top your steak with it as soon as it is served. I have to be honest, I slather that stuff on. It's just an awesome taste with a good steak.

If you try it let me know what you think.
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That sounds delicious! There are also butters that you can make that you put on your steak as soon as it's done. Probably not as healthy as the olive oil in your recipe, but delicious and rich!

I've tried this recipe (Courtesy of Jamie Oliver - Food Network). Yummers! :)

Directions
Pre-heat the oven to 200C degrees/400 degrees F/ Gas Mark 6.

Remove some of the rosemary leaves from the stalks by running your thumb and forefinger down the length of the stalk. Sharpen the ends of the rosemary skewer to make them into little arrows, then pierce them through the beef to flavor it. Chop up the rosemary leaves and press onto the beef on both sides. Cover and allow to stand for 1/2 hour until room temperature. (Beef tastes better if cooked at room temperature.)

Make the butter by bashing the garlic, summer savory and a pinch of salt in a pestle and mortar, then combine with the softened butter, mixing to flavor all of it. Put into buttered paper, roll into a sausage shape, and chill.

Cook the potatoes in boiling, salted water for about 10 to 15 minutes. Drain, then toss in the colander to chuff up.

Drizzle some oil over the beef and pat onto both sides. Heat a frying pan suitable for the oven, and cook the beef for 1 minute on each side. Remove from the pan, add the potatoes with some rosemary and bashed garlic, salt and pepper, then put the beef back into the pan. Put the pan into the oven and roast the beef and potatoes for about 30 minutes.

To serve, slice the meat and place 2 slices of the butter on top. (Freeze the remaining butter.)
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Read more at: Herb Butter Served on Steaks Recipe : Jamie Oliver : Food Network
 
ChrisL said:
I like the blood. If people like au jus, it is made from the blood. I always smear my steak around in the blood! That is the ONLY way to eat steak IMO.
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I like mine without the blood. But as far as steak goes, I like my steak medium, maybe a bit med-rare.
 
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