My Announcements and Achievements

Thursday, February 5, 2015

Steak and Mushrooms Marinade

Nothing better than a good Steak for Steak Lovers like us, Right? Yes and the secret to good tasting Juicy Delicious Steak is the Marinade, this is also good on Mushrooms and Chicken and other Meats as well. I have also included tips on Cooking a Good Steak Just how you like it.

This makes 2 cups Marinade for 2-4 steaks

What you Need:
 1 cup ketchup
 1/4 cup cider vinegar
 3 cloves garlic, crushed
 2 teaspoons onion powder
 1/2 cup pineapple juice
 1 teaspoon crushed red pepper
 1 tablespoon natural mesquite flavor liquid smoke(optional)
 1 teaspoon cumin
 2 teaspoons dried oregano
 Honey, to coat
 2 rib eye steaks(any good steak works)
 Sea salt and pepper

How to make it:
 Whisk together the ketchup, cider vinegar, garlic, onion powder, pineapple juice, crushed red pepper, liquid smoke, cumin and oregano in a shallow baking dish. Put a layer of honey on both sides of the steaks and place the steaks in the marinade, tossing to cover both sides. Leave for 2 to 4 hours, remove from marinade and pat dry. Season with salt and pepper and grill or Saute to desired doneness.

Cooking Steak how you like it

Heat the pan over a medium-high flame, and add a tablespoon of oil. Choose an oil with a high smoke point, such as grapeseed or olive oil. Place the steak into the oil-coated pan, ensuring the pieces of meat do not touch (if you are making more than one steak). When the meat hits the pan, you should hear a sizzling sound, which means the pan is hot and the perfect temperature to sear the steak.
For a one-inch steak, cook the steak for about five minutes, and turn it and sear the other side for about three minutes (for medium done).

Timing Variations
Steaks come in different varieties and different thickness. Both variables make a difference in cooking length and overall flavor. The average size of a steak is one inch, though there are thinner steaks, such as New York strips, or thicker steaks with bones, such as T-bones. Make adjustments to the cooking time based on the thickness of the steak. For example, when cooking a thinner steak (approximately one-half inch thick) on the stove, cook one side for three minutes. Then turn the steak and cook the other side for two minutes (for medium done). A thicker steak will take more time, approximately six to eight minutes on the first side and five on the second side. Add a few minutes if necessary, but you cannot reverse an over-cooked steak.

Place the spike point of the meat thermometer into the center or thickest part of the meat, being careful not to poke all the way through the steak. For rare steak (red in the center, with some pink) the internal temperature of the steak should be 140 degrees. For a medium steak (some pink in the middle, no red), the internal temperature should be 160 degrees. For a well done steak (no pink, all brown), the internal temperature should be 170 degrees.

No comments:

Post a Comment