music-city-missy
Well-known member
can you look up the recipe for the pan grilled steaks and post it for me quickly - trying to talk my daugther through what to do and I can't remember it.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
If anybody is there and has the newest "Green" Issue of Bon Appetit
- Thread starter music-city-missy
- Start date
Hi MCM...Abbreviated version
2 2 inch steaks (3 lbs total)
1/2 cup soy sauce
1/4 ounce dried porcini mushrooms
1 Tbspn chopped fresh rosemary
2 tspn ground pepper
1 Tbspn Olive oil
executive summary:
Place steaks and soy sauce in ziploc; marinate at room temp 2 hours, turning occasionally
Process porcini to fine powder. Mix 1 1/2 Tbspn shroom powder rosemary and pepper in small bowl. (reserve extra powder)
Drain Steaks; pat dry. Sprinkle shroom-rosemary rub gernerously over both sides of steaks...pressing to adhere
Heat oil in large heavy skillet over med-high heat. Fry steaks until browned and cooked to desired doneness; about 8 min = rar; adjusting heat to med if browning to quickly
transter steaks to plate; tent with foil to keep warm, let rest 10 minutes.
Hope that helps! Enjoy!
Regards,
Barb
2 2 inch steaks (3 lbs total)
1/2 cup soy sauce
1/4 ounce dried porcini mushrooms
1 Tbspn chopped fresh rosemary
2 tspn ground pepper
1 Tbspn Olive oil
executive summary:
Place steaks and soy sauce in ziploc; marinate at room temp 2 hours, turning occasionally
Process porcini to fine powder. Mix 1 1/2 Tbspn shroom powder rosemary and pepper in small bowl. (reserve extra powder)
Drain Steaks; pat dry. Sprinkle shroom-rosemary rub gernerously over both sides of steaks...pressing to adhere
Heat oil in large heavy skillet over med-high heat. Fry steaks until browned and cooked to desired doneness; about 8 min = rar; adjusting heat to med if browning to quickly
transter steaks to plate; tent with foil to keep warm, let rest 10 minutes.
Hope that helps! Enjoy!
Regards,
Barb
is this it?
if so go to epicurious and do a search, i don`t know how to link you to the recipe.
Servings: Makes 4 servings.
subscribe to Bon Appétit
IngredientsIngredients
4 beef steaks, 1 inch thick
1/2 cup olive oil
2 tablespoons coarse kosher or sea salt PreparationDirections
Marinate the steaks in olive oil for at least 30 minutes. Drain off the oil — leaving a light film of oil on the steaks — and salt the steaks on both sides. Heat a well-seasoned cast-iron skillet over a high setting. When hot add the steaks and char on one side. Turn the heat down to medium and continue cooking for about 3 minutes for medium rare. Turn the steaks with tongs and turn up the heat to high. Be careful not to cut into the steaks while turning so that you don't lose any of the juices. Sear the second side of the steaks, then turn the heat to medium and cook for another 3 minutes to medium rare. Add 2 to 3 minutes per side for well-done steaks. Serve
if so go to epicurious and do a search, i don`t know how to link you to the recipe.
Servings: Makes 4 servings.
subscribe to Bon Appétit
IngredientsIngredients
4 beef steaks, 1 inch thick
1/2 cup olive oil
2 tablespoons coarse kosher or sea salt PreparationDirections
Marinate the steaks in olive oil for at least 30 minutes. Drain off the oil — leaving a light film of oil on the steaks — and salt the steaks on both sides. Heat a well-seasoned cast-iron skillet over a high setting. When hot add the steaks and char on one side. Turn the heat down to medium and continue cooking for about 3 minutes for medium rare. Turn the steaks with tongs and turn up the heat to high. Be careful not to cut into the steaks while turning so that you don't lose any of the juices. Sear the second side of the steaks, then turn the heat to medium and cook for another 3 minutes to medium rare. Add 2 to 3 minutes per side for well-done steaks. Serve
REC: pan-seared rib-eye steaks with porcini and rosemary rub hereya go McM smileys/smile.gif
pan-seared rib-eye steaks with porcini and rosemary rub
2 2" thick rib-eye steaks (about 3 lbs total)
1/2 cup soy sauce
1/4 oz dried porcini mushrooms
1 TBL finely chopped fresh rosemary
2 tsp coarsley ground black pepper
1 TBL olive oil
place steaks and soy sauce in large plastic bag. seal bag, releasing excess air and turn to coat. let steaks mrinate at room temp for 2 hours, turning occasionally.
process porcini in spice mill to fine powder. mix 1 1/2 TBL mushroom powder, rosemary and pepper in a small bow.
drain steaks and pad dry. sprinkle porcini/rosemary rub generously over both sides of steaks, pressing to adhere.
heat oli in heavy, large skillet (preferably cast iron) over medium high heat. fry steaks until browned and cooked to desired doneness, about 8 minutes per side for rare. adjust heat tomedium if browing too quickly.
transfer steaks to plate, tent with foil to keepwarm. let rest 10 min. cut into 1/2 inch thick slices and serve.
Bon Appetit
feb 2008
pan-seared rib-eye steaks with porcini and rosemary rub
2 2" thick rib-eye steaks (about 3 lbs total)
1/2 cup soy sauce
1/4 oz dried porcini mushrooms
1 TBL finely chopped fresh rosemary
2 tsp coarsley ground black pepper
1 TBL olive oil
place steaks and soy sauce in large plastic bag. seal bag, releasing excess air and turn to coat. let steaks mrinate at room temp for 2 hours, turning occasionally.
process porcini in spice mill to fine powder. mix 1 1/2 TBL mushroom powder, rosemary and pepper in a small bow.
drain steaks and pad dry. sprinkle porcini/rosemary rub generously over both sides of steaks, pressing to adhere.
heat oli in heavy, large skillet (preferably cast iron) over medium high heat. fry steaks until browned and cooked to desired doneness, about 8 minutes per side for rare. adjust heat tomedium if browing too quickly.
transfer steaks to plate, tent with foil to keepwarm. let rest 10 min. cut into 1/2 inch thick slices and serve.
Bon Appetit
feb 2008
music-city-missy
Well-known member
Thanks everyone - now she can have supper ready for ME for once!
music-city-missy
Well-known member
I have to tell you that these turned out great!!! Definitely a keeper.