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Indiana Peggy is looking for: (5 recommendations)
I do not have a grill and do not often eat steak, although I like it. A friend, a great guy on the grill, has upgraded to a Super Duper Fancy Deluxe Grill. I want to bring over some good steaks for him to make for all of us for dinner. What do I buy?

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Last updated: Mar. 15, 2013 5:01 pm
Posted: Jan. 30, 2013 11:34 am
 
Commented by: Brandy
Jan. 30, 2013 11:37 am
Ribeye's.
Comments:
Elle
Jan. 30, 2013 11:39 am
Love ribeyes! Or KC Strip steaks.
 
Connie-O
Jan. 30, 2013 1:19 pm
Ribeye!!!! All the way.
 
Commented by: Mike Harvey, daPITA
Jan. 30, 2013 11:39 am
My favorite steak to grill is a rib steak. I like it to be cut no less than one inch so I can control how done it gets. I have found prime rib to be too fatty (flare ups) and sirloin to be not fatty enough. (Gets dry.)
 
Commented by: Don
Jan. 30, 2013 11:41 am
Hi, not sure US names but Uk is Fillet-very expensive is best re quality and tender - melt on fork. For me. at reasonable cost is ribeye and/or sirloin. still meltable if cooked right. cheers.
Comments:
linda2d
Jan. 30, 2013 11:45 am
I was also going to suggest a tenderloin (fillet) because of your super duper fancy deluxe comment. Even on sale you'll usually drop a pretty penny though.
 
Don
Don
Jan. 30, 2013 11:47 am
Malagueña Style Peppered Steaks 2 heaped tbsp Mixed (red/white/black/green) Peppercorns - crushed 4 x 8 oz Fillet/Sirloin/Ribeye Steaks 1tbsp Extra Virgin Olive Oil 6 Spring Onions - trimmed 45g/1½ oz Butter 120ml/¼ pint Beef Stock 3tbsp Brandy Salt Garnish: Spring Onion - curled Put the crushed peppercorns on a large plate and firmly press both sides of all the steaks on to them, ensuring all are well covered; Place steaks on large plate, cover with cling film and chill in fridge for some 2 hours or so; Cut 1in/2½cm pieces from the green ends of the spring onions and slice into strips; Place the strips in a bowl of water and chill until curled; Thinly slice the remaining onions; Heat oil and ½oz butter in a large frying pan until butter begins to foam; Add steaks and cook on both sides on a medium heat to desired state (about 1 to 2 minutes each side for rarish - 2 minutes plus for medium/rare and so on etc); Remove steaks from pan, transfer to a warm plate and set aside; Add non-curled spring onion to pan and cook for 1 minute; Pour in stock and brandy, increase heat to high, bring to boil and boil rapidly for 2 minutes until liquid slightly reduced; Turn off heat, whisk in remaining butter and season with salt if required; Arrange steaks on serving plates, pour sauce over each one and garnish with the curled spring onion; Malagueña Style Peppered Steaks 2 heaped tbsp Mixed (red/white/black/green) Peppercorns - crushed 4 x 8 oz Fillet/Sirloin/Ribeye Steaks 1tbsp Extra Virgin Olive Oil 6 Spring Onions - trimmed 45g/1½ oz Butter 120ml/¼ pint Beef Stock 3tbsp Brandy Salt Garnish: Spring Onion - curled Put the crushed peppercorns on a large plate and firmly press both sides of all the steaks on to them, ensuring all are well covered; Place steaks on large plate, cover with cling film and chill in fridge for some 2 hours or so; Cut 1in/2½cm pieces from the green ends of the spring onions and slice into strips; Place the strips in a bowl of water and chill until curled; Thinly slice the remaining onions; Heat oil and ½oz butter in a large frying pan until butter begins to foam; Add steaks and cook on both sides on a medium heat to desired state (about 1 to 2 minutes each side for rarish - 2 minutes plus for medium/rare and so on etc); Remove steaks from pan, transfer to a warm plate and set aside; Add non-curled spring onion to pan and cook for 1 minute; Pour in stock and brandy, increase heat to high, bring to boil and boil rapidly for 2 minutes until liquid slightly reduced; Turn off heat, whisk in remaining butter and season with salt if required; Arrange steaks on serving plates, pour sauce over each one and garnish with the curled spring onion;
http://allrecipes.com/personalrecipe/63501258/malaguena-style-peppered-steaks/detail.aspx
 
Don
Don
Jan. 30, 2013 11:50 am
Hi, oops sorry for double post but forget al poncey stuff and just oil/season steaks and grill and serve simply with simple salad -- lettuce/ rocket/tomatoe/cucumber with this salsa and masses of chips (fries). cheers.
 
Don
Don
Jan. 30, 2013 11:52 am
SALSA VERDE Ingredients 60ml/4tbsp White Wine Vinegar; 1 clove Garlic - finely chopped; 21g/¾oz flatleaf Parsley - finely chopped 15 Basil leaves - finely chopped; 2tbsp Spring Onion or sweet White Onion - grated; 3tbsp Capers - drained and rinsed; 1tsp Dijon Mustard 120ml/8tbsp Extra Virgin Olive Oil; Salt & freshly ground Black Pepper Preparation In a bowl, combine the wine vinegar, garlic, onion, capers, mustard, parsley and basil; Gradually add the oil, pouring in slowly, whisking continuously to avoid oil/vinegar separation; Season with salt and pepper - to taste; Set aside at room temperature to marinate for 1 to 2 hours. Note: You can make 1 day in advance and keep at room temperature.
http://allrecipes.com/personalrecipe/63503520/salsa-verde/detail.aspx
 
Recommended Recipe:
Photo of: Rib Eye Steaks with a Soy and Ginger Marinade

Rib Eye Steaks with a Soy and Ginger Marinade

Submitted by: William Anatooskin 
Marinade ingredients also include maple syrup, beer, garlic, dry mustard, and sesame oil. Meat should be marinated for at least an hour. Overnight is better. 
Recommended by: Nurse Ellen so not a
Jan. 30, 2013 11:42 am
Definitely Rib Eyes!
Comments:
gderr the dysfunctional
Jan. 30, 2013 11:49 am
porterhouse, rib eye, filet.
 
Recommended Recipe:
Photo of: Savory Garlic Marinated Steaks

Savory Garlic Marinated Steaks

Submitted by: Angie Gorkoff 
Home Town: Winnipeg, Manitoba, Canada
Living In: Tucson, Arizona, USA
This beautiful marinade adds an exquisite flavor to these already tender steaks. The final result will be so tender and juicy, it will melt in your mouth. 
Recommended by: gderr the dysfunctional
Jan. 30, 2013 11:53 am
this works wonders on a porterhouse, which is plenty tender to begin with.
Comments:
nanny129
Jan. 30, 2013 12:17 pm
ribeye--yum
 
ConkyJoe
Jan. 30, 2013 12:34 pm
The cut of beef to make the best steaks is covered . . . but look for marbling as you want more of the little flecks of fat within the muscle which will give more flavor. You may also see different quality designations shown on the package . . . prime (best quality), choice, and select which are largely determined by marbling. You may not find prime in your grocery store and it can be quite expensive at a meat market. With a sharp eye, you can often find ‘choice’ steaks with very good marbling w/o paying substantially more by buying ‘prime’.
 
nanny129
Jan. 30, 2013 12:47 pm
that's what i said cj-lol- ribeye hahaha
 
Indiana Peggy
Jan. 30, 2013 1:08 pm
Thanks for all the great advice. Will make notes to take shopping. Yum, it will be a feast! Good food, good friends!
 
Cheryl's Cooking Now!
Jan. 30, 2013 1:38 pm
Seems like you've got your answer. How are you IP? Enjoy the even'g and the meal!
 
Indiana Peggy
Jan. 30, 2013 2:02 pm
Hi Luv2cook. Don't know if you'll be back to see this. All is well in Indiana...winter is returning, thanks to that jet stream. Hope things are good where you are.
 
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