Steak Recipe
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Written by Aki    Tuesday, 12 February 2013 17:00

Steaks

steak

Now let's talk about a Great Rib eye, Porterhouse, T-Bone, Fillet Mignon, New york Strip or any cut of steak that you enjoy.

Today we have limited time to cook our lunch or dinner for our family so I have adopted a few little tricks that makes cooking fast and great tasting. (I can cook a complete 3 course meal with 2 appetizers for an entire family in 30 min).

The best way to cook a steak is:

  1. First Season the steak with AKI'S UNIVERSAL GREEK SEASONING.
  2. Place a skillet with a lid, ( If you don't have a lid use aluminum foil wrapped around a paper dish).on the stove with the dial on high or 450
  3. Pour a table spoon of olive oil or coconut oil in the skillet.
  4. Place the steak about ¾''or 1''thick on the skillet and cover.

Let the steak cook for 3-4 minutes or until brown on one side and flip.
At this time the oil will start turning dark from the heat.
Now take a ½ a cup of water or better yet red wine pour it in the pan and cover again.
(When the steak is cooked in a skillet with a lid is steamed in its own juices on a high heat and it becomes tender and juicy). Keep the skillet bed drenched in water or wine at all times while cooking (barely enough, just to keep the flat surface of the skillet covered.
Now depends your preference on how you like your steak (rare to well done).
For RARE 3-4 min on each side and it's done.
MED RARE When you flip the steak on the 2nd side and you see little blood spots surface on it then it is done.
MEDIUM. Right after you see those bloody/juicy spots flip it on its first side again and immediately pull it of and serve it.
Medium Well. right after you see the bloody/juicy spots, flip it on the first side for 1 minute and serve.
WELL DONE. Any stage above the medium well (2-3 minutes or more, depends on preference).

Now if you like onions, celery, mushrooms, peppers, broccoli in combination or individually you can slice them and put them in the skillet at the beginning, together with oil and then add the steak.

Or

Sometimes what I like to do is cook my steak with the veggies and save the juice. At the same time I have cooked, pasta or rice and then when I remove the steak from the skillet I shear the pasta or the rice in the steak's juice and veggies, mix and serve.

Any kind of steak can be cooked the above way. If you do not like skillet and you prefer a grill or charcoal you can still use our AKIS BEEF and LAMB GREEK SEASONING.

THE MAIN SECRET OF COOKING ANY KIND OF STEAK OR MEAT IS:

  • A) TO FLIP IT AS LESS TIMES AS POSSIBLE AND KEEP IT COVERD IF YOU CAN.
  • B) SEASON IT AHEAD OF TIME (PREFERABLY THE DAY BEFORE OR WHEN YOU BUY IT, SEASON IT BEFORE YOU FREEZE IT).
  • IF YOU ROASTED OR BARBEQUE IT BRUSH OUR AKI'S MARINADE SAUCE ON IT.

IF your budget is limited and you cannot afford premium meats then:

  • Buy the meat you can afford and the day before (preferably couple days before) slice it in the portions you desire to serve it and soak it in whole milk.
  • Milk's acidity has the tendency to tenderize any kind of meat and also filters toxins and if it's a wild game meat then it will take away most of their peculiar smell. ( IT IS THE BEST SOAKER FOR ALL WILD GAME, SUCH AS VENISON, DOVES, DUCKS,RABITS, QUAIL,BEAR ETC.)
Last Updated on Monday, 19 January 2015 22:03