Well Done Steaksthe Right Way Recipes

HOW TO COOK STEAK PERFECTLY EVERY TIME

How to Cook Steak Perfectly Every Time image

Learn how to cook steak perfectly every single time with this easy to follow recipe! Sear your beef in a skillet and finish it in the oven for delicious, steakhouse results.

Provided by Rachel Farnsworth

Time 45m

Number Of Ingredients 7

Ingredients

2 beef steaks (at least 1-inch thick)
2 teaspoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
2 tablespoons softened butter
1-2 cloves garlic (minced)

Steps:

Remove steaks from refrigerator and any packaging and let sit at room temperature for at least 30 minutes.
Rub each side with the olive oil to coat. Combine the salt, pepper, and white pepper in a small bowl. Rub both sides of each steak with the rub mixture.
Preheat oven to 375 degrees. Preheat a heavy, oven-safe skillet over high heat until it is smoking hot. Sear steaks in the hot pan for 2-3 minutes per side. If the steak has a side of fat, turn the steak onto its side and render the fat by searing it for 2-3 minutes as well.
Slide the skillet with the seared steaks in it into the oven to finish cooking. Remove the steaks from the oven 5 degrees before the desired level of doneness is achieved, or 130 degrees F for medium rare.
While the steaks are cooking, use a fork to combine the butter with garlic in a small bowl.
When the steaks are removed from the oven immediately top with 1 tablespoon of the butter mixture and allow the steaks to rest 10 minutes before cutting into them. The temperature of the steak will continue to rise as it rests by about 5 degrees.

Nutrition Facts : Calories 475 kcal, Carbohydrate 1 g, Protein 50 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 174 mg, Sodium 1387 mg, ServingSize 1 serving

WELL DONE STEAKS...THE RIGHT WAY!

Well Done Steaks...the Right Way! image

I, unlike many foodies, don't like my food to bleed, or even be pink. If you are like me, here's a great way to get a steak well done and still keep it from shoe-leather consistency!

Provided by lazy gourmet

Categories Steak

Time 21m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

2 steaks, I prefer t-bones
salt
pepper
olive oil

Steps:

Preheat oven to 450.
If you have a large cast iron skillet, now is the time to use it. Set it on the burner on high and heat it up for about 5 minutes. Get it scary hot.
Season your steaks - salt, pepper, oil -- or pretty much anything you like on your steak. If you are using filet mignon or an extremely thick steak, butterfly it before cooking.
Toss your steaks in the skillet, get your oven fan on and turn your smoke detector off, do not touch those steaks for 3 minutes.
Flip carefully, and no more touching for 3 minutes more.
Move pan to the oven (make sure your pan is oven safe) -- if you have a digital meat thermometer, use it and let meat get to 165 or so. If you don't, I'd say 10 minutes in oven.
You are supposed to let a steak rest for 5 minutes or so after taking it out of the oven. I don't -- and it's never hurt me!

Nutrition Facts :

GUACAMOLE - THE RIGHT WAY!

Guacamole - the Right Way! image

Born in So. CA with avocado trees in our back yard, learning to make GREAT guacamole is not optional. Although purists may gasp at the inclusion of mayo & sour cream, it KILLS me to see TV chefs use lemon instead of lime. DO try this fabulous guac (pronounced like "WALK") recipe using big, ripe Haas, and watch it literally DISSAPEAR!

Provided by Pellerin

Categories Spreads

Time 15m

Yield 6-7 cups, 18 serving(s)

Number Of Ingredients 16

Ingredients

4 -6 Hass avocadoes, very large and ripe, peeled, coarsely chopped (count depends on size)
3/4 cup sweet onion, diced (use Walla-Walla, Vidalia, or red)
2/3 bunch cilantro leaf, chopped (apx. 1 cup)
1/2 cup mayonnaise (Best Foods aka Hellmans)
2/3 cup sour cream
2 teaspoons fresh lime juice (not a lemon, Yuck! Use juice of about 1/2 of a medium lime, go easy)
3 -4 dashes hot sauce (I use a Chipotle-based smoky one)
2 roma tomatoes, chopped (seeds and juice removed first)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon cumin
1/4 teaspoon red chili pepper flakes
1/8 teaspoon chili powder
1/4 teaspoon garlic granules
1/4 teaspoon onion powder
1/2 teaspoon sweet Hungarian paprika

Steps:

Grind spices together with mortar & pestle. Add to rest of ingredients, partially mashing the avocado - leaving at least ½ in good-sized chunks. Cover tightly with plastic wrap and chill overnight. Taste for seasonings, then sprinkle with a bit more paprika, some more fresh cilantro leaves and diced red onion on top, and serve with tortilla chips.

Nutrition Facts : Calories 113.3, Fat 10, SaturatedFat 2.3, Cholesterol 5.5, Sodium 152.5, Carbohydrate 6.5, Fiber 2.9, Sugar 1.1, Protein 1.3

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