Hey Des I have a question for you. I love a good steak from time to
time but I can never cook a good steak. I donít have a grill or a grill pan, so can you tell me how to cook a medium ribeye steak without the use of a grill or grill pan.DesP:
I thought someone like you who loves vampire stories and has so many vampire stories here on E would not what to go near any steaks or stakes. The BBQ steak is a bit of a fav of mine. I canít say Iím an expert at them but I might be able to assist and we can always count on the friends here at E to added there two bobs worth (two cents worth) for us.
So let me ask you what have you tried in the past when cooking a steak? What didnít work and what did?Xandi:
Well I did it in a screaming hot cast iron skillet on a stovetop. It got great stear (sear) marks but it didnít cook too a good medium and it was tough.DesP:
You grow everything tough in Texas tho doncha? Xandi:
I tried the second time to broil it on a sheet pan in my oven and turning it when its half way done to get the sear marks half way done and the problem with it was it over cooked.DesP:
Did you use tongs?Xandi:
Yes. And seasoned with my favorite seasoning. DesP:
The trick I am aware of in the Aussie Barbie style is the constant turning of the meat. Have the heat up quite high and turn the meat over every couple minutes or so. You can make the difference in the turning time a little longer but it is a good idea to keep you eyes on it and watch it. It is also a goods idea to cut it open a little if need be to see the color of the meat. You need to keep an eye on the color of the meat and depending on the way you want it, as in medium you make sure it doesnít go to brown and that there is a reddish tinge to it. You can season it as you are turning it as well. It takes a little trial and error but you should be able to get a constant and consistent browning, or searing by turning or flipping it over.Xandi:
Thatís sounds like a good idea I will have to try it. And maybe some of the readers here might have a few ideas on how to cook a medium steak.DesP:
Are you gonna let us in on the seasoning secret or is it like that other Southern Gentleman a secret that no one is ever allowed to know. (The Colonel from KFC)Xandi:
No secret here.DesP:
The name of it is..McCormick's Grill Mate Montreal Steak Seasoning. The ingredients are Coarse Salt, Black Pepper, Red Pepper, Garlic, Sunflower oil, and Paprika. I rub it into the meat on both sides, before searing.DesP:
Excellent. You got me wanting to go and have a steak now.
Now a couple of recipes for you mates here at E to try out if you would like.
Desí Egg Bread
This is a nice little breakfast in bed treat or a late night snackIngredients:
Thick sliced bread
Margarine or Butter
Splash of milkInstructions:
Break eggs into a bowl, and beat them till they have learned their lesson, or they are smooth and consistent.
Add cinnamon and milk to eggs.
Heat a frypan melting butter while you coat the bread.
Soak the bread into the egg mixture so that it covers it and with a flipper place it on the pan.
Do as many slices as you need of the bread or till the mixture is used up.
Flip the fried bread a few times and place on plate. Do the same with each slice till you have the three or four slices.
You can add salt and pepper if you want when they're done.
A cool Orange juice to wash it down and youíre done.
This is one of my favorite meals to prepare when I have a busy day ahead and don't really want to eat out for dinner. It is easy and quick and Oh So Tasty.
You need to use a slow cooker or crockpot or at least that is what we call it here in the south.
Xandi's Easy Beef Tips and RiceIngredients:
2 or 3 Pounds of good stew meat or a Beef Roast cut into cubes
1 envelope of Lipton Dry Mushroom Onion Soup Mix
2 cans of GOOD Cream of Mushroom Soup
2 Cups of Beef Stock
1 (8 oz package) of Sliced Mushroom any style you like (I use button Mushrooms)Instructions:
Mix everything together in the crockpot except the mushrooms and beef. Mix it well until it is smooth and creamy. Then add your meat and mushrooms, stir well. Put the lid on and turn it on to high for 4 hours, Medium for 6 hours, or Low for 8 hours.
When you are about ready to eat make yourself some white rice, like we discussed last week. Serve the beef tips over the rice. I normally serve this meal with a garden salad and a yummy vinaigrette. It is so easy and yummy. I hope you enjoy it.
This was our first contribution so as promised I made the cake this week and had my friends over to try it out, here is what they said:Woman Friend:
Good Cake but had slightly to much lime for me was almost bitter. Was good but possibly would like to try without the lime glaze. The cake is beautiful, the green color is outstanding very unique. Woman Friend:
The cake was very good. The lime taste did not overpower the cake. The cream cheese icing complimented the cake very well. Liked the texture and silkiness of the cake, and it was so very moist. Would love to have again. Man Friend:
Good very very good. Love it actually. I has a great citrus taste and the sweet icing is wonderful contrast. The cake is very moist and not bitter at all which sometimes happens with citrus sweets. But not this one no bitter after taste at all. Would have again for sure.Man Friend:
(this one is so typical) Good cake, like it would eat the whole thing if no one was looking....(needless to say I giggled)Xandi's Opinion:
The cake is beautiful to begin with and the ingredients were readily available. I thought the taste was excellent. I enjoyed the tart citrus with the sweet cream cheese icing. The lime is a definite taste that is prevalent. I garnished the cake with some lime and lemon zest and then a slice of lemon and lime on top, just for looks. I put pictures of the cake I made so you could see how it came out. I used 2 - 10 inch pans and it only had to bake for 23 minutes. I didn't have 3 smaller pans so I worked with what I had as did TheLovelyMaid. Thanks for the recipe and I assure you it was a hit.
Lovely's Luscious Key-Lime Cake