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Steak Dinner!!! No Idea what I'm doing!!!!

I'm making a steak dinner for the lady...and I have no idea what I'm going to do. Not sure what cut, side ideas, etc. I have a George Foreman, a cast iron skillet, and an oven. HELP!!!!!! thank you!!!

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  1. I think a rib eye is a great steak. High in fat, but that will make it harder to wreck, and very flavorful. Probably would do fine in the George Forman. If you use the cast iron skillet, which would be my first choice from what you listed, you could get a nice sauce from the pan after the steaks are done by using some liquid (red wine, balsamic vin., or beef stock) to sizzle the stuff from pan bottom into the liquid. When the liquid gets a bit thicker, add some butter for a nice sauce. You can season with garlic, herbs, S & P. Steam some brocolli and nice salad!

      1. re: stolenchange

        agree with the above recipe...it's what i do and makes the best home-cooked steak you'll ever have...ditto on the ribeye, i prefer it to any other cut...for a lovely side, i'd do asparagus tips or green beans quickly sauteed in olive oil, garlic, garlic salt, lemon pepper, a splash of lemon juice and and some crushed red pepper. i'm not big on starches, but i'm sure someone else can suggest a killer potato dish..

        good luck w/ the dinner and i hope it goes well. :o)

      2. For a side, blue cheese stuffed potatoes:

        2 large baking potatoes, scrubbed
        4 oz. of good blue cheese ( I use St. Agur, which is very creamy and smooth -- if using a stronger blue cheese such as Roquefort, I would use a little less)
        Mayo
        2 pieces of bacon, crumbled
        chopped green onion
        Freshly ground pepper

        Prick potatoes and bake at 350F until you can pierce easily with a knife, maybe about an hour. Cool enough to handle, then slice a thin piece off the top. Using a spoon, carefully scoop out the insides. Mash in a bowl with the cheese and a tbsp of mayo per potato. Add a few grinds of pepper. You can add some salt, but I find the cheese salts the dish enough. Add green onions and bacon bits, and stir in. Rebake in oven until tops are browned, and enjoy!

        You can also make these a day ahead and bake when ready.

        4 Replies
        1. re: sweeterpea

          Never ever ever make steak in a Foreman grill. It'll turn gray and nasty.

          1. re: ariellasdaddy

            I'd have to agree. I like my Foreman, but steak is not something I would use it for.

            The Alton Brown recipe listed above seems a safe bet ... the man really knows his stuff.

            1. re: ariellasdaddy

              Yes, step away from the GF grill. Put that steak in a cast iron pan where it will be much better suited.

              DT

            2. re: sweeterpea

              I use mayo in mashed potatoes all the time, never tried it in a twice baked! Great idea sweeterpea! I love twiced bakes, they are great side to make ahead.

            3. We love flat iron steaks--I'd suggest cast iron skillet, medium to high heat. Dry rub on the steak if you like a crusty exterior, but it will smoke up your kitchen. Just salt and pepper is fine too, flat iron steaks are very flavorful. Drizzle a little oil on your hot pan.

              Sear the steak till it looks nice and brown then flip (use tongs, not a fork). Usually 3-4 minutes does the trick. Same on teh other side (we like medium to medium rare.) Let it rest, slice thinly.

              With this, I'd probably do roasted potatoes or smashed/mashed potatoes and a good salad--wilted spinach or baby greens with a vinaigrette and some blue cheese. Or use the Foreman grill to roast some veggies--peppers, fennel, zucchini and onion, or asparagus (although it's out of season, the stuff out there now will be OK roasted)

              I would definitely suggest a dry run for yourself first--practice your technique and see if you like the steak and the method is viable for you.

              2 Replies
              1. re: coney with everything

                When dealing with steak two things are paramount. First have your pan screaming hot to sear in the juices and form a nice crust on the steak(which in turn will leave nice carmelization on the bottom of the pan. Also key for deglazing to make a nice sauce after the steak is done. Second be sure to leave the steak rest inverted on a plate for a good 5-7 minutes to allow the juices to redistribute. And don't forget to use the juices from the rested meat in your sauce.

                1. re: EricShawnSmith

                  FYI searing in the juices is a myth. Searing adds flavor and better presentation. It actually causes slightly more moisture loss. Alton Brown did the proof of that on one of his shows. But searing a steak is super important for flavor.

              2. Whatever cooking method you use for steaks indoors, don't forget to pull the battery out of your smoke alarm. :-)

                2 Replies
                1. re: Suzy Q

                  Excellent tip. :) At our old apartment, one of the steps for preparing the steak was to move a chair underneath the smoke detector with a dish towel for clearing the air.

                  1. re: Suzy Q

                    A shower cap also works to keep the smoke detector from going off.

                    I concur with the recommendation to use Alton Brown's recipe. Simple, classic, foolproof. The main thing is that the outside of the steak must be absolutely dry when it hits the pan. If it isn't, you'll never get that great crust on the outside. Pat the meat dry with paper towels and then let it sit on a rack over a plate for half an hour or so before you apply the heat.