There are few foods that elicit the passion that a good steak can. There are even fewer foods that can have their apparent quality “raised” by proper preparation and spices. Add in the number of different cuts of meat, hundreds of cooking methods, and proper steak preparation can practically become a religion upon itself.
Every good cook has their own preparation style, my personal favorite is pretty simple but I’m not above shamelessly using someone else’s style. Celebrity Chef Alton Brown has two great styles, grilled “with out the grill“, and his more famous “Cast Iron Steak” recipe. Another popular cooking style was published in Cooks Illustrated Magazine.
But what really makes steak good is the seasonings, or in many cases, the lack of seasonings. Most cooks like to go with the basic, salt, pepper and “garlic if you really need it,” seasonings. Especially if the quality of meat is excellent in the first place. But if you want to mix it up a little, or have a cheaper cut of meat you’d like to fancy up a bit here are some great options.
*Note; cooking instructions have been left out for each recipe. Feel free to use one of the great ideas above. Just substitute the following ingredients.
Each recipe below assumes 1 1/2 to two pounds of meat. Comment below with your favorite steak seasoning recipe!
“Generous amounts” of Kosher Salt – use more then you think nesseccary. Salt should cover the meat to the edges.
Fresh Ground Pepper
1/2 cup balsamic vinegar
1/4 cup soy sauce
3 tablespoons minced garlic
2 tablespoons honey
2 tablespoons olive oil
2 teaspoons ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon liquid smoke flavoring
1 pinch cayenne pepper
6 cloves garlic
2 tablespoons extra virgin olive oil
2 tablespoons sea salt
1 teaspoon white pepper
(This is essentially the famous Mccormick’s famous steak seasoning)
2 tablespoons paprika
2 tablespoons crushed black pepper
2 tablespoons kosher salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon crushed coriander
1 tablespoon dill
1 tablespoon crushed red pepper flakes
1/4 cup soy sauce
1/4 cup real maple syrup
1 tablespoon beef bouillon concentrate
8 large eggs (I used 1/2 egg whites)
1/4 cup milk (I used 2%)
4 ounces prosciutto di Parma
1 tablespoon butter
1 tablespoon olive oil
2 ounces Parmesan, grated
6 ounces feta cheese, crumbled (I used reduced fat)
For the Onions
Remove the shoot and base of the onions. Peel off the onion skin and cut the onions from top to bottom. Cut the onion into 1/4-inch slices. Add the olive oil to a large sauté pan over medium heat, then add the onions and season with the salt.
Cook until the onions begin to wilt, about 30 minutes, stirring every 15 minutes to prevent sticking. Reduce the heat to low and continue to stir every few minutes as the onions reduce in size.
Continue cooking until the onions are dark brown. Turn off the heat and scrape up any bits that are stuck to the bottom of the pan. Allow the onions to cool.
For the Frittata
Preheat the oven to 350 degrees F.
In a small bowl, add the eggs and milk and mix to combine.
Chop the prosciutto into 1/2-inch pieces.
Add the butter to an oven-safe pan over medium heat. Once the butter has melted, add the olive oil and reduce the heat to medium-low.
Pour the egg mixture into the pan. When the eggs start to set, add the Parmesan and prosciutto. Stir gently and sprinkle with the feta cheese.
Bake in the preheated oven until the frittata is set and the feta cheese is melted, about 15 minutes.
Remove from the oven and using a rubber spatula, loosen the frittata from the sides of the pan. Slide it onto a cutting board and cut into wedges. Top with onions before serving.
Replace the onions with sour cream and salsa.
Replace the prosciutto with bacon or another salty ham
2 ounces golden syrup (Light corn syrup is the nearest US equivalent)
2 ounces butter
2 ounces flour
2 ounces caster sugar (Fine granulated sugar)
Half teaspoon brandy
Half teaspoon ground ginger
Preheat the oven to 450F and grease a baking sheet. Melt the butter, syrup and sugar over a gentle heat and then stir in the flour, ginger and brandy. Keep stirring for about five minutes. Drop small teaspoonsfuls onto the baking sheet, keeping them well apart. Bake for five minutes or until they are a pale golden brown. Using the greased handle of a large wooden spoon, roll the wafers round the handle while they are still hot – take care not to burn yourself! Allow to cool before eating.
Prep Time: 40 min
Cook Time: 40 min
Serves: 12 cupcakes
For the Cupcakes:
1 cup all-purpose flour
1 cup cake flour
1 3.9-ounce box instant vanilla pudding mix
1 teaspoon baking powder
1 tablespoon potato starch
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
4 large egg whites, at room temperature
1/4 cup maple syrup
1/2 cup half-and-half, at room temperature
1/2 cup chopped cooked bacon (5 strips)
For the Frosting:
1 8-ounce package cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
2 cups sifted confectioners’ sugar
1/4 cup maple syrup
2 teaspoons ground cinnamon
3 strips bacon, cooked and chopped (optional)
Preheat the oven to 325 degrees. Place paper liners in a 12-cup muffin tin. Prepare the cupcakes: Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk.
In a separate bowl, cream the butter and sugars with a mixer on low speed until combined, 6 to 8 minutes. Gradually mix in the vanilla and egg whites. Scrape down the sides of the bowl; continue mixing until light and fluffy. Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half, mixing after each addition and ending with flour. Mix until the ingredients are just combined; do not overmix. Fold in the bacon.
Pour the batter into the prepared muffin tin, filling each cup about three-quarters of the way. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool completely.
Meanwhile, prepare the frosting: Beat the cream cheese and butter with a mixer on medium speed until creamy. Add the confectioners’ sugar, maple syrup and cinnamon; beat until combined. Spread on the cooled cupcakes; top with chopped bacon, if desired.