Press each side of the steaks into the seasoning to cover
For sauce, heat 2 tbsp oil
For SAUCE:
Combine all ingredients
nto both sides of the steaks, ensuring they adhere well. Cover
e garlic.
Place the steaks in a large resealable plastic
For Steaks- Mix all steak ingredients together and make into patties (I usually get around 5).
Bake at 350F for about 20 minutes (you can also fry in skillet as you would cheeseburgers).
For Gravy- Mix together in skillet and add steaks!
Enjoy!
Combine marinade ingredients in a small bowl and mix well, (OR in a blender, cover and whirl until smooth).
Brush both sides of steaks with marinade mixture.
Reserve left-over marinade.
(If you have time, let the steaks sit for 20-30 minutes to soak in a little flavor.).
Grill or broil 4 minutes, turn over and brush with remaining sauce mixture.
Cook 4 minutes longer (for medium-rare), or to desired doneness.
for steaks and mushrooms mix oil vinegar
ragrant, about 5 minutes. simmer for another 5 minutes. Increase heat
Pierce beef with fork.
Combine all spice ingredients in a container. Generousley sprinkle with McCormick's Montreal Steak Seasoning.
Add meat and marinate steak or lamb chops for at least one hour.
Grill or Broil them.
Grill - Grill on both sides until desired doneness.
Broil - Place meat in a baking dish. Broil 6 inches from oven element for appr. 8 minutes on each side (or until desired doneness). Pour remaining marinade over beef when turning.
Mix all seasoning in a zip lock bag. Wash and pat dry your meat of choice, place meat on a working tray or pan, you will need to be able to cover this. Poke holes in the meat on both sides, drizzle olive oil on meat and with a pastry brush spread it all over to coat. Next sprinkle the seasoning mix on the meat, making sure that the
entire meat is covered. Do this on both sides. Cover with wrap and place in the refrigerator for at least 1 hour. Cook meat on the grill for best results, but I have used this in the oven and it was really good.
Place the steaks in a shallow pan, pour the beer over and marinate for 1 hour in the refrigerator.
Remove the steaks from the beer.
Combine the dry ingredients and rub over the steaks.
Let rest for 30 minutes in the refrigerator -- better if you let sit overnight or for several hours!
Preheat the grill to medium-high heat.
Grill the steaks to the desired degree of doneness. I usually use my George Foreman Grill. Eat and enjoy!
Prepare your grill and add steaks when almost every bit of coal is white.
Flip steaks once after a couple minutes while the steaks are still soft to the touch. Remove steaks from grill when there is a little resistance when you push the middle of the steak. You should be able to press one quarter of an inch for a medium rare steak.
Take the steaks out of the fridge, and
Preheat grill to medium-high heat.
Mix brown sugar and seasonings.
Brush steaks with oil. Sprinkle seasoning mixture evenly over both sides of steaks; press gently into steaks to secure.
Grill 6 to 8 minutes on each side or until cooked through.
Grill assorted vegetables along with the steak. Then, add a crisp mixed green salad for a balanced meal.
These steaks are great with the new Cracked Pepper A.1. sauce.
For the steak: If using a
In a 9 x 9 x 2-inch flameproof casserole, bring all ingredients except the salmon steaks slowly to a boil.
Reduce heat; cover and simmer for 5 minutes.
Remove veggies with a slotted spoon.
Add salmon steaks to casserole; simmer gently for 5 to 6 minutes until fish flakes easily when tested with a fork. Remove salmon with a slotted spatula.
Serve immediately or cool to room temperature and refrigerate, covered.
Strain and reserve cooking liquid for recipes that call for fish stock or court bouillon.
May be frozen.
Heat an outdoor grill, stovetop grill pan, or broiler.
Mix Spice Rub ingredients; rub on both sides of steak.
Grill or broil 5 minutes on each side for medium-rare. Remove to plates; let rest 5 minutes before serving.
Mix together seasoning ingredients and rub into each side of steak.
Grill steaks on a large frying pan over medium-high heat; press down on steak with spatula or tongs to sear the edges.
Prepare the smoker with wood chips.
Place steaks on rack, and season with salt & pepper.
Smoke until the thickest part of the salmon is warm and slightly opaque (for a medium fillet), 14 to 18 minutes after closing the smoker lid, a few minutes longer for a fully cooked fillet/steak.
Use the smoked salmon in related recipes: Smoked Salmon Gone to Heaven or Fettuccine with Smoked Salmon, Peas and Leeks.