Friday, September 05, 2003


Recipe: Pan-Grilled Garlic Steak


By no stretch of the imagination am I a great cook. I have a fairly limited repetoire, but I do have a small set of really tasty, foolproof dishes that work pretty well in most any circumstance. I’ve decided I ought to note them here and there, for the sake of the folks out there Googlecooking.

Obviously, when possible, charcoal grilling is the optimal method for preparing steaks. There are times, due to weather or convenience, or whatever, that you might wish to prepare your meat on the rangetop. This dish is not healthy, but it is tasty.

QuantityIngredientNotes
1 or morehalfway-decent beef steaksNew York Strip work great — anything reasonably tender should work
1/2 tablespoonbutter or olive oildo not use margarine
2 cloves (more or less)fresh garlicfinely minced
1/4 teaspoonsaltto taste
1/4 teaspoonpepperto taste
1/4 teaspoonmeat tenderizerif necessary


Rub the steaks with the salt, pepper, and tenderizer approximately 30-60 minutes before cooking. Mince the garlic cloves finely with a sharp knife or food processor. Melt the butter in a non-stick or iron skillet, add the minced garlic. Lightly toast the garlic in the butter over moderate heat, evenly coating the surface of the pan. Place the steaks in the pan over low heat. Turn the steaks frequently to evenly distribute the garlic flavor over the surface of the steaks. Sauté the steaks to desired doneness. If desired, quickly sauté chopped onions and/or mushrooms in the beef/garlic drippings over high heat — it’s good to leave a little crunch in them. Serve with fresh corn on the cob or potato. Approximate prep time: 45 minutes (or less — you can cheat on the tenderization time if your meat’s good enough), serves as many people as you have steaks.


:: Dave Walker 17:18 (EST/EDT) [+]

:: [/entertainment/foodanddrink/recipe]
:: tags:

:: Comments (4)

Comments:

ssp wrote:

Title: Tender?

Date:

Response:

Aren't you supposed to tenderise meat mechanically rather than chemically?

I don't think the dish sounds too unhealthy, btw.

Hmmm, steak.

Isn't entertainment/foodanddrink/recipe a bit too much structure?

ssp wrote:

Title: Tech question

Date:

Response:

P.S. When using Safari, my choice of the 'light' blog style (I think the ugliness of sans-serif fonts is worth the better contrast), doesn't 'stick'. When using Mozilla at my office it does.

Any hints?

d.w. wrote:

Title:

Date:

Response:

I’ve got a really nice meat mallet (is that what you call them? No idea…), but I figured some people didn’t. The last time I cooked this, I had really nice steaks that didn’t need much prep. /entertainment/foodanddrink/recipe is a pretty deep path, but lately I’ve been feeling likely to err on the side of more metadata, rather than less. I hope to post enough recipes to make a separate category worthwhile. I have some vegetarian friends who I am sure didn't really enjoy this post. :)
I don’t know what to tell you about the cookie issue, except to say that I’ve seen it happen myself. The stylesheet cookie is set in a bit of Javascript that I’m afraid is gibberish to me—it’s a canned script.

ssp wrote:

Title: Metadata

Date:

Response:

I guess the problem I see with your metadata is caused by the fact that it's stored in the file system (and thus evil, as we know...). This suggests that it is hierarchical, i.e. 'foddanddrink' is a sub-category of 'entertainment', where you probably just want to indicate it could be either, which you can't.

The real reason for my complaint was of course that the only URL to indicate the sheer significance of the topic at stake would be /ffg/steak.

The pun was unintentional. Honest.



"I'd love to go out with you, but the man on television told me to stay tuned."