I want to eat this right now. This sirloin steak is browned and then put in a roasting pan with other goodies, then placed in the oven for a couple of hours.

What a perfect winter pick-me-up! This one will make your whole house smell amazing for hours. To me, this says, “Welcome home!” Even if you’ve been there all day.

Stewed Steak

Serves 4-6

3 pounds of sirloin, cross-rib or round steak (or similar cut)

1 cup flour

2 tsp ground thyme

2 tsp fresh ground nutmeg.

Season the steaks with salt and pepper. Mix together the flour, thyme and nutmeg. Dredge the steaks in the flour mixture, then brown them on both sides in a little canola oil in a heavy skillet over medium high heat. No need to cook them fully, just brown the surfaces well. Drain the excess oil from the skillet and deglaze the pan with a little beef stock before adding it to the steak in the roasting pan.

Place the browned steaks in a covered roasting pan and add:

5-6 cups of good beef stock (low sodium stock if you are using sore bought)

NOTE: You can substitute 1 cup of broth with a cup of red wine for an even richer gravy.

3 cloves minced garlic

4 tbsp Worchestershire Sauce

1 tsp ground black pepper

Cover and slow cook the steaks in the oven at 300 degrees F for 2-3 hours or until the meat is very tender and begins to fall apart. The flour that was used to brown the steaks helps to thicken the gravy as it cooks. I like to skim any surface fat off the gravy before serving. Serve with roasted garlic mashed potatoes and steamed vegetables.

Recipe and photo courtesy of RockRecipes.Blogspot.com.

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It can come in all shapes and sizes, cuts and thicknesses, sauced or unsauced.  The possibilities are mind boggling.

And tempting.

You’ve got filet mignon, soft and tender.  Rich, hearty ribeye.  Sirloin steaks – perfect for sandwiches.  T-bones when you really want that bone-in flavorful goodness.  And let’s not forget the Porterhouse – a man-size portion.

But to do these descriptions justice, you’ve got to see ‘em in action.

So, I’ve compiled 8 amazing steak images that will absolutely make you drool.  We’ve got thick steaks, strip steaks, steak tips and so much more.

I just wish I could transmit smell and taste through the Web!  Some day, folks . . . some day.

1.

http://steamykitchen.com/5984-bacon-blue-cheese-butter-on-grilled-steak.html

Ohhh, bacon bleu cheese butter. Where have you been all my life? Your rich, savory flavor is the perfect complement for this tender, tender steak.

2.

http://teandwheatenbread.blogspot.com/2009/09/steak-and-chips.html

A buttery Marsala sauce makes this steak and chips combination a mouth-watering temptation.

3.

http://www.eclecticcook.com/strip-steak-and-chimichurri-sauce/

Hello, chimichurri sauce! This gorgeous, vibrant green sauce gives a KC Strip just the right amount of tangy zip.

4.

http://pinkparsleycatering.blogspot.com/2009/09/rosemary-grilled-steaks-with-tomato-jam.html

The contrast of the rosemary-flavored beef and the sweet tomato jam is a feast for the eyes – as well as the taste buds!

5.

http://www.bellalimento.com/2009/08/12/pepper-encrusted-steaks/

This bold cut of beef is brimming with flavor – pepper-encrusted flavor. My favorite!

6.

http://creatimo.wordpress.com/2009/06/07/smoked-diamond-back-steak-with-cherry-cabernet-morel-sauce/

Simply fabulous. You can practically taste these smoky, tender steak slices in a cherry cabernet morel sauce.

7.

http://www.soyandpepper.com/2008/10/how-to-cook-steak.html

Any way you slice it, this is one tantalizing photo. Just look at that juicy steak goodness. And those cross-hatch marks – to die for!

8.

http://www.kansascitysteaks.com/Kansas-City-Strips.3.htm

Okay, this one is making me hungry. I can just smell that sizzling slice of heaven. And those onion rings? Fuhgeddaboudit!

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Fatima cooks steaks that are tough and overdone.

Emeril can help with that.

Here are his tips for steaks that are just right:

Emeril’s Tips for Cooking the Perfect Steak:

1) Steaks must be cooked so that the entire surface caramelizes to form a rich thick crust.

2) Grill Pan: Bone in Steaks should be grilled outdoors or on an indoor grill pan to achieve maximum contact between heat source and meat

3) Cast Iron Skillet: Boneless Rib Eye and Strip steaks are the best for pan searing

Emeril talks more about this in his episode about steak mistakes on “Emeril Green” — his show on Planet Green, a Discovery company. Hey, I’d take advice from him. The man knows his way around a kitchen, grill, smoker, wok, convection oven, fryer…

For more insight from Chef Emeril Lagasse on this subject, check out PlanetGreen.com.

Photo and tips courtesy of PlanetGreen.com.

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Anyway, this video purports to show you how to make a steak that rates as “most delicious.” We’ll let you be the judge of that.

This is the way they do it in Southern Brazil. Now that’s awesome — and a long way from where I live.

Check it out!

World’s Most Delicious Steak – Funny videos are here

Video courtesy of Metacafe.com.

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The guys over at CafePress.com have such a funny selection of steak-inspired clothing.

You didn’t know there was such a thing, did ya? See? We learn something new every day!

Happy, happy weekend!! May it be filled with steak . . .

Photo courtesy of CafePress.com.

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I don’t live in the middle of a bustling city. I live in the ‘burbs. So the unique circumstances that occur when living in an apartment building with 200 neighbors is somewhat of an enigma to me.

The ‘burbs have other issues, believe me. But trying to cook what is sometimes a smoky meal must not be easy when you have upstairs and downstairs neighbors to think about.

Here, our bud Jen over at TinyUrbanKitchen.com gives us some keen insight into cooking a fantastically seared steak in your tiny urban kitchen — or, heck, even your tiny SUBurban kitchen!

Enjoy…

Oven to Pan Seared Prime Ribeye Steaks

Ingredients

2-ribeye steaks (1 1/2 to 1 3/4 inches thick)

Kosher salt and ground black pepper

1 T vegetable oil

Step 1: Preheat oven to 275 degrees and adjust oven rack to middle position. Dry the steaks with a paper towel and cut the 16-oz steaks in half to make 2 8-oz steaks (still same thickness!). Generously sprinkle the steaks on both sides with sea salt and pepper. (Ideally the steaks would be at or close to room temperature)

Step 2: If the steaks are not even thicknesses, try to press down on the thicker steaks to bring all the steaks to a uniform thickness, if possible.

Step 3: Put the steaks on a wired rack set in a rimmed baking sheet. Since I did not have a wired rack, I just cleaned one of my oven racks, placed the steaks directly on top, and put a rimme

Step 4: Bake the steaks at 275 degrees until they reach an internal temperature of 90-95 degrees (rare or medium rare) or 100-105 degrees (medium). It took my steaks about 14 minutes to reach 90 degrees (it started at around 50 degrees).

This slow baking at a low temperature allows enzymes in the meat (cathepsins) to break down connective fibers, making the meat super tender. It’s sort of like dry aging at turbo speeds in the oven. This enzyme only works at temperatures below 140 degrees, which is why hot broiling the steaks for a short amount of time does not cause this tenderizing effect. In our case, we have slowly baked and “aged” the steak in the oven under low heat for 15 minutes (or longer, if you like medium steaks!)

You can use an instant read thermometer. I used this cool thermometer which beeps at you when your desired temperature is reached. You stick the probe in the meat and then the unit sits outside. I picked up this Taylor one at Target for only $20 (the one at Williams-Sonoma was $50!). It worked like a charm.d cookie sheet right below the rack with the steaks to collect any drippings.

When you take the steaks out, they will look a little scary, but don’t worry! We will sear them and then they will be beautiful!

Step 5: Heat your cast-iron grill pan (or aluminum grill pan) to high heat with vegetable oil until the oil is smoking. Quickly put the steaks onto the grill. Cook for 1.5 – 2 minutes on one side (lifting the steak halfway to re-distribute the fat), and then flip and cook another 2 – 2.5 min on the other side. Warning, this is where there will be smoke. Open windows and vent as necessary!

Step 6: Let steaks rest on rack while you do the next step.

Step 7: Pick up two steaks, put them side by side with tongs, and sear all sides of the steak to lock in the juices!

Step 8: Let the steaks rest for 10 minutes loosely tented with foil (important! don’t eat them right away!)

Step 9: Serve!

Photo and recipe courtesy of TinyUrbanKitchen.com.

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So, if the world’s most elite athletes are eating steak to aid in their training, I – as a mother of two scrappy young boys – must also consume steak due to my strenuous daily activity. I’ve got to keep in tip-top shape.

So goes my train of thought.

It’s valid. It’s airtight reasoning, okay? Don’t step on my mojo.

Apolo Ohno wouldn’t.

This cool article gives us a glimpse into the Olympic Villagers’ world and what they eat to keep their bodies running at high capacity. Of course you know that steak is on the menu, but check out what else they offer.

USA! USA!

Photo courtesy of GrahamWatanabe.com.

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How ’bout steak? How ’bout beer? How ’bout both?

These guys in this video are awesome. They’ll show you step-by-step how to put together Bud Light Golden Wheat Beer Steak.

So get out your crockpot and get crackin’!

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If you think grilling a steak is as simple as slapping a piece of meat you bought at the supermarket on a grill and flipping it a few times, you’re missing out on what could be THE GREATEST STEAK OF YOUR LIFE.

Here are some grilling tips from an honest-to-goodness chef that’ll make your next steak meal your finest work ever.

1. Choose the right cut of meat — Some cuts of meat are better for grilling than others. I, personally, prefer to grill strip steaks over other cuts because you get a nice combination of fat and meat for a great flavor. Filet mignon, on the other hand, I prefer to pan sear because it is so lean and I can add fat and flavors in the pan.  Experiment!  Ultimately, no one can tell you what you like, you have to find it for yourself.  Here are the pros and cons of each cut:

2. Choose the right quality of meat — Nothing ruins a good steak dinner like a bad steak. A lot of places sell poor quality meat, so make sure you choose a reputable supplier so you know you are getting your money’s worth.  I always find premium quality steaks online.  By law, all meats are inspected for wholesomeness so no one is selling you meat that will kill you, but grading is a voluntary system.  Meats are graded on several categories, including the marbling of fat and the amount of connective tissue.  Sure, it may be fit to eat but do you want to eat it?  Prime is the highest quality, followed by choice and select.  Choice meats are very high quality steaks and the most common steak used in the restaurant industry. Here are a few pointers to track down the perfect quality & cut of steak:

• Get to know your butcher, call and ask when they receive orders
• Special order cuts you know you want
• Ask them to cut meat just for you (you’d be surprised what they will do for you)
• Order just the grade that you want
• Ask how long they keep their steaks if they don’t sell them

3. Season early — You should salt your meat even before you start your coals. If you throw salt on right before you put it on the grill you end up leaving salt all over the grill, not on your steak. So season your steaks about fifteen minutes before you put them on the grill. That gives the salt a chance to dissolve and evenly flavor your meat.  Sea salt is all the rage now and chefs like to fancy up a plate by using specialty salts like Hawaiian Pink Salt or Fleur de Sel. Sometimes a little good salt is all that a steak needs.

4. Take ‘em out early — Let your steaks sit on the counter for at least twenty minutes. I know it doesn’t seem sanitary, but since steaks are whole muscles and you are cooking the outside well above safe levels, you won’t need to worry so much about food-borne illness. The problem with throwing your steaks on the grill right out of the refrigerator is that it will take them a lot longer to cook. Steaks at room temperature take seasoning better and will cook faster. Unfortunately, meat takes time to cook and if you are in too much of a hurry to cook it you are probably in too much of a hurry to really enjoy it.  Take your time and learn to enjoy cooking your steak almost as much as eating it.

5. Use charcoal — Gas grills work great for cooking food but can sometimes impart a gas flavor to your meat. I like to use natural hardwood charcoal started in a chimney. Don’t use lighter fluid; it defeats the purpose of using hardwood charcoal.  You want to smell the steak roasting over the coals – that is the best part! Some people swear by mesquite soaked in apple juice others say you cook your steak too fast to get any benefit.  Wood chips can add flavor if you are smoking your meat but that usually takes a lot more time than it takes to grill a steak.  My recommendation is that if you are curious, play around see if you can taste and enjoy the difference.

6. Hot coals — Set your coals up so that you have zones of cooking. Always start off on a hot spot. You want good color and flavor from the high heat. When you flip it, don’t put it down on the same spot as before — it will be cooler. Find another hot spot to continue getting good color and flavor.

7. Don’t touch it! — This is one of the biggest mistakes a home cook makes. Everyone wants to keep checking the food to see if it is done. Leave it alone. Know how thick your steak is and roughly how long it takes to cook. Flip it once and give it a quarter turn once on each side. The more you touch it the better chance you have of screwing it up. Check out this grilling chart as a guide on how to cook steaks:

Grilling Chart courtesy of www.kansascitysteaks.com

8. Make it pretty — Use the hot grill to create “cross-hatch” grill marks. Set your steak down at a 45-degree angle from your grill lines. About a quarter of the way through cooking, give it a quarter turn. Half-way through cooking, flip it once. Give it a final quarter turn for the last bit of cooking. When finished you should have a steak that looks like it belongs on a commercial. This might not be the most important thing in your day, but if you’re on a first date or trying to impress then try this!

9. Leave it alone — There’s nothing worse than taking a beautiful steak and covering it with other flavors. Sauces, rubs and butters are fine but if I’m going to eat a steak I like to taste steak. If you are using a lesser cut of meat or poorer quality, marinades are a great tool. But we are talking steak here and all it needs is a little salt, pepper and some heat to cook over.  So refer to rule #2 and source and buy only good quality meat.

10. Make all your condiments early — One trap many people fall into when they grill meat is trying to cook the rest of the meal at the same time. Your kitchen is inside; your grill (if you are following tip #5) should be outside. Don’t try to run between the two. You will only end up ruining your steak or your side dish — or both. Plan your meal to get your extras done early so you can focus solely on your grilling. I mean, it deserves it, doesn’t it? I like a simple compound butter made of softened, unsalted butter, garlic, a little red wine and some cracked pepper. Mix it all together, (in a mixer, if you can, so it is smooth), roll it in plastic wrap and put it in the fridge up to two weeks before you cook your steak. One pat on top of each steak can be a nice treat.

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Are you sure, you say? Where are you getting your information?

Well . . .

Here, I talked about past and present presidents chowing down on steak at important get-togethers.

And here, I talked about President Lincoln’s inaugural ball menu which included, what else? Steak and lots and lots of beef choices.

So, kids, wanna grow up to be big and strong like our president? Then it stands to reason that all Americans should enjoy their favorite steak today in honor of our nation’s presidents — and those who will one day hold that office.

And, yes, a leftover slice of filet from your Valentine’s Day dinner counts. Do it for your country!

Happy President’s Day!

Photo courtesy Seth Perlman/AP.

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