Oh My It Is A Steak - What Joey K has to say! Blog at Allrecipes.com - 300763

What Joey K has to say!

Oh My It Is A Steak 
Apr. 9, 2013 6:35 pm 
Updated: Apr. 12, 2013 3:46 pm
So the summer like days has me hanging out side weeding watering and pruning and just in general enjoying the the beautiful day. It is with great shock that Bill and I realize that 6 PM is fast approaching and I have absolutely no idea what to do with the ground beef I defrosted. Steaks are on sale at the local shoprite and is faster to cook then ground beef, off to the store Bill goes and into the kitchen for me to prepare the couscous mint salad. I upped my blue ribbon salad with some cucumbers and Bill was very happy with the upgrade, me too ohhh so good.
  The steak is now home and I was not exactly sure how to cook it. 2 very pretty rib eyes just begging to be made into dinner delicious. Then it dawned on me (maybe because Bill was yelling into the kitchen more garlic.) I minced 6 cloves of garlic as fine as I could not making liquid, then I salted with a coarse salt and peppered  the meat on both sides. Then I coated one side of the meat with the minced garlic. Taking a half a stick of butter I placed it in a cast iron pan and placed it in the oven to preheat with the oven to 450. When the oven reached 450 the butter was melted and just browning I added the meat garlic side up and returned it to the oven, I cooked it about 15 minutes more then halfway through and then flipped the steaks and cooked 10 more minutes. I removed it from the oven and let it sit for 5 minutes and then served it garlic side up.  This  ended up juicy, tender and full of flavor as well as well done. Bill and I like med rare for tenderness and this was way more tender with so much more flavor.  
Apr. 10, 2013 4:09 am
I am sure I am not the first person to cook a steak that way it was however the first time for me but it won't be the last time that is for sure.
Apr. 10, 2013 6:21 am
That sounded like a wonderfull meal. Thanks for sharing.
Apr. 10, 2013 8:59 am
your welcome.
Apr. 10, 2013 12:26 pm
Reading this made me hungry,thanks for sharing.
Apr. 10, 2013 3:05 pm
I generally pan sear and finish in the hot oven. That way both sides are nice and brown and I can keep the inside rare. (Our preference) Sounds like a great meal whipped up fast.
Apr. 10, 2013 6:05 pm
>> "I minced 6 cloves of garlic as fine as I could" use a microplane. there is no need in using the oven. depending on the thickness you can figure out a time that is good for you. you can also do like a chef would do in using the push test (finger test, thumb test) to see if it is done to your liking. all this can be done in a pan on top of the stove. I happen to like my steak very rare (some may call it blue). med high 1.5 mins each side for a steak that is 1.5 inches. Like I said I like it rare. or use a instant read thermometer. steaks should be seasoned with salt and pepper, some like a pad of butter melted on top. To use a steak sauce on rib eye is a sin. I buy a rack of rib eye about $150 and cut it my self to the desired thickness. Bone in rib eye is better. Rib eye is the only steak I will eat, buy and order. the fat is sweeter than other parts of the cow and helps flavor the steak when cooking. the bone in also helps with flavor, and the dogs love it.
Apr. 10, 2013 6:34 pm
LOL, you know how you quickly read something and misread it? I thought it said streak instead of steak, thinking uh oh I'll bet Joey has a funny story about this one.
Apr. 11, 2013 5:21 am
BSM I will give that a try. Yes it was a very good meal and quick. King Sparta I used my Cuisinart stick for the garlic I love the chopper on that thing. We have always been pink to red inside with no red juice on the plate but with mom here and she won't eat a whole steak or a pink let alone red and I don't like cutting the steak before cooking I have been trying to adjust to it a little. The way this steak turned out worked for all of us and both mom and Bill were talking about it the next day. I love a rib eye and I agree any meat with the bone in is sweeter and juicier, but the rib eye for sure. Thank you for the tips I will keep them in mind. My dogs get ice cubes but no table scraps including bones. Magnolia streak is my middle name after all I am a product of the 70's and grew up with song that had words like the steak,& Ethel put your cloths on. Do you all remember that?
Apr. 11, 2013 6:21 am
actually it was Streak Not Steak, from Ray Stevens, and I watched it on his show here is the video released march of 1974 http://www.youtube.com/watch?v=XtzoUu7w-YM
Apr. 11, 2013 8:27 am
LOL typo KS. some times I forget to look before I post and for what ever reason sometimes I strike a key but it doesn't take. I could not think of his name but I hear all his songs in my head right now. Along came Jones, The Butt Sisters and so many more.
Apr. 12, 2013 3:46 pm
ray Stevens is still alive, I think he is 74 years old now.
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Joey Joan

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Clarkston, Michigan, USA
Living In
Hainesport, New Jersey, USA

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Oct. 2011

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About Me
I am married I work part time in a flower shop. have 1 grandchild and 1 son.I like to cook,sew,make soap and I love the ocean.
My favorite things to cook
I love making fried foods,it is not so healthy for you but the flavor and juciness of fried food can't be beat.
My favorite family cooking traditions
Hands down has to be the Thanksgiving meal.The whole thing from the turkey to the pumpkin pie.
My cooking triumphs
Gravy! I am now the Queen of gravy but that wasn't always so.Lumpy was the least of my problems.For years I would buy the gravy in a jar,not any more I got determined and I mastered the art of gravy.
My cooking tragedies
Well I had many many gravy tragedies but I have had more baking bloopers then gravy.I can't seem to manage a cake from scratch,you can either use it as a clay brick or as saw dust on the floor,so I leave cake baking to others.
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