Preheat oven to 450; heat a nonstick ovenproof skillet over medium.
Combine 2 tablespoons brown sugar, pepper, and salt in a bowl. Press sugar mixture onto both sides of steak, then sear meat on one side until browned, about 5 minutes. Flip steak and brown second side for 2 minutes. Transfer skillet to oven to finish cooking (about 8 minutes for medium rare). Remove steak, tent with foil, and let meat rest 5 minutes.
/2-inch slices. Divide steak slices among plates. Serve with
Preheat the broiler.
Season the steaks with salt and pepper.
Broil on a broiler plate or tray, 4 inches from the heat source, for 4 minutes on one side and 3 minutes on the other for a medium-rare finish.
Cool to room temperature and cut crosswise into 1/2-inch-thick slices, then cut into 1/2-inch cubes.
Arrange all of the ingredients in even rows crosswise in the following order: lettuce, tomatoes, steak, avocados, bacon, blue cheese, chopped egg.
Season lightly with salt and pepper.
Sprinkle with parsley.
Rub steak on both sides with a
eppers are tender.
Season steak with salt and pepper. In
Whisk shallot and lemon juice in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. Let stand 15 minutes to blend flavors.
Combine Arugula and sliced fennel in large bowl. Toss with enough dressing to coat salad. Add Alouette Crumbled Goat Cheese; toss gently and serve.
** You can also sprinkle a little of the Alouette Crumbled Goat Cheese onto the \"Strip Steaks\" during the last 2 to 3 minutes of cooking for a different presentation.
Trim excess fat from steak. Combine thyme and next 5 ingredients in a small bowl; crush with back of spoon. Pat mixture evenly on both sides of steak. Heat olive oil in a cast-iron or ovenproof heavy skillet over medium-high heat.
Add steak and cook 3 minutes on each side. Bake at 450\u00b0 for 20 to 25 minutes or until desired degree of doneness.
Remove from oven; cover with aluminum foil and let stand 10 minutes. Cut into thin slices and serve with buttered rice.
table and place each steak in the center of the
Trim excess fat from steak.
Combine thyme and the
Whisk soy sauce, Worcestershire, lemon juice, cilantro and ginger root to blend. Pour into a large Zip-lock bag.
Add steak, and turn to coat. Let stand 1 hour at room temperature, or refrigerate overnight.
When ready to cook, prepare barbecue.
Drain marinade into small sauce pan, and bring to boil. Set aside, and keep warm.
Grill steak about 3-5 minutes per side, depending on how rare or well done you like it. Let steak stand for 10 minutes.
Thinly slice across grain.
Drizzle sauce over top.
Pan-fry strip steaks.
Prepare stuffing.
Put layer of stuffing on cooked steaks.
Simmer about 10 minutes; add beef gravy.
When ready, put 1 slice cheese on top.
Simmer until cheese is softened, then serve.
Rub both sides of each steak with the oil and set
Trim excess fat from steak and discard.
Press peppercorns into both sides of steak with heel of hand.
Melt butter in pan large enough to hold steak.
When butter is sizzling, brown steak on one side, turn and brown second side.
Reduce heat and finish cooking steak.
(To test, make a small slash with a sharp knife to see if steak is as done as you want it to be.)
Season with salt to taste.
Obviously, makes one serving.
Brush steaks lightly with oil. Rub steaks generously on both sides with steak with rub.
Grill over medium-high heat 6 to 8 minutes per side or until desired doneness.
nto the mixture.
Trim steak of any visible fat and
Put 2 tablespoons of the butter and oil into a thick bottomed frying pan over medium high heat.
Season the steak with salt and pepper.
When the mixture foams add the steak.
Sear on the first side until carmelized -- about 7-8 minutes and flip.
Cook on the other side for about 8-10 minutes for medium rare.
Melt the remaining tablespoon of butter on top for a rich buttery flavour.
Remove from pan to a rack and let rest for a few minutes, then enjoy!
Heat the olive oil in a large skillet.
Add the garlic and cook for 1 minute.
Add the tomatoes and oregano and simmer for 20 minutes.
Check the seasonings.
Cook the steak in a separate skillet to desired doneness.
Serve the steak, topped with the sauce.
Garnish with the cheese.
In a medium saucepan, heat oil over medium-high heat.
Add onions, garlic and jalapeno, saute until soft, about 5 minutes.
Add Merlot to pan, (away from flame) Reduce wine by half over high heat.
Reduce heat to low and stir in soup mix and chocolate. Stir until smooth.
Keep warm on very low heat until ready to serve.
Preheat grill or broiler to high heat. Season steaks with taco seasoning Grill or broil to desired doneness.
Serve steaks with chocolate Merlot sauce.
Gently tenderize steaks with a meat mallet. With a sharp knife, lightly score the meat on one side diagonally. Place steaks in a casserole dish, scored side up, and pour bourbon over them. Rub the brown sugar evenly over each steak. Marinate in refrigerator for 1 to 3 hours.
Preheat grill to high heat, and lightly oil grate.
Place the steaks on the hot grill, with the sugar side down. Let cook until sugar has caramelized, 3 to 5 minutes, then flip steaks, and finish cooking to desired doneness.
ome sauce spooned over each steak.