How to Bake a Steak

When you cook a steak you probably pan fry or grill it, but did you know that it is possible to bake a steak? Actually, baked steak is a really easy dish to make and it always comes out well. If you learn some steak baking tips, you can be assured of a perfectly prepared dish, which your family will enjoy.

The first thing to do if you want to learn how to bake a steak is to choose the right cut of meat. A very small steak will cook too quickly so choose something weighing between twelve and sixteen ounces and between one and a quarter and one and a half inches thick.

\"steak Recipe\"

Marinating the Steak

How to Bake a Steak

Before you bake the steak, you will want to think about marinated steak recipes. Take the steak out of the refrigerator at least thirty minutes before you want to start cooking it. Combine some soy sauce, olive oil, and steak seasoning for a basic flank steak marinade or choose from any one of many other steak marinade recipes.

Marinate your steak for at least half an hour before you cook it so the flavor of the steak marinade recipe can soak into the meat. If you want to marinate your steak for longer than half an hour, and this is an option if you want your marinade to work as a tenderizer and if you are using a tough cut of meat, and then marinate it in the refrigerator rather than on the counter top, for food safety reasons.

Cooking the Steak

Heat up a skillet and the oven. You can either bake steak for about twelve minutes at 450 degrees F or about double that time at 325 degrees F. It is usually preferable to cook the meat for a longer time at a lower temperature, so choose the lower temperature unless you are in a rush. The meat will be juicer and more evenly cooked.

For a grilled taste, you will need to sear the marinated steaks in a skillet before baking them. Brown the meat in some butter in a skillet over a moderate heat for a couple of minutes per side. Searing the meat is not compulsory but a browned steak looks much nicer and searing it also helps to lock in the juices so this step is recommended.

Next, transfer the browned meat into the preheated oven and cook it until it is done how you like it. If your skillet is not ovenproof, you will need to use an ovenproof dish. Let the steak cook, then take the cooked meat out of the oven using an oven mitt and let it stand for five or ten minutes, so the juices can redistribute. This makes the steak extra juicy.

Serve your baked steak with a steak sauce, plus some French fries or mashed potatoes. Vegetables or salad also go nicely with a baked steak dish.

How to Bake a Steak

There are plenty of different marinated steak recipes to choose from if you want to make a baked steak recipe. Choose from a spicy marinade, a citrus marinade or even a delicious flank steak marinade to give your meat the best flavor and make it tender and delicious.

Easy Steak Marinades Help Make a Truly Mouthwatering Meal - EasySteakMarinades.net

Steak Marinades - Tenderize Steak Into Perfection

There is nothing quite like a steak that has been seasoned to perfection. Therefore a proper marinade is essential. When seasoned and marinated properly there is typically no need for a steak sauce. You want to enhance the natural flavor and bite of the meat without drowning it in a sauce.

Let's take all the guess work out of the equation; here are a few great steak marinade recipes that are topping the charts.

\"steak Recipe\"

Caribbean steak marinade

Steak Marinades - Tenderize Steak Into Perfection

Ingredients:

• ½ cup of rum
• ½ a teaspoon of crushed red pepper
• ¾ cup of pineapple juice
• 1/3 cup of soy sauce
• 2 cloves of grated garlic
• 3 tablespoons of brown sugar
• 1 ½ tablespoons of freshly grated ginger

Directions:

In a large bowl, add in pineapple juice, garlic soy sauce, rum, red pepper, and ginger, rinse your pre-selected steaks and pat to dry. Using a small amount of tenderizer then beat both sides of your steak until you have beaten every inch.

Place steaks into the bowl of marinade being sure entire steak is submerged and cover. Store covered in the refrigerator for at least 6 hours. Best if left to marinade over night.

Restaurant Style Steak Recipe

Ingredients

• 4 beef steaks of your choice
• ½ a teaspoon of black pepper
• 1 cup of light beer
• 1 teaspoon of seasoned salt
• 1 tablespoon of packed brown sugar
• 1 tablespoon of monosodium glutamate (MSG) or any unflavored meat tenderizer

Preparation

Begin by rinsing your steaks and patting them dry. Carefully lay them in a pan deep enough to hold all of the ingredients. (a cake pan should be perfect) pour beer over steaks, cover, and put into refrigerator.

The steaks should be left to marinate in the refrigerator for about an hour, unless you wish to leave them longer. They can even be left to marinade overnight. Once desired marinade time is complete, remove your pan of steaks from the refrigerator. Remove from beer and toss out the remaining beer from pan. In a small bowl, combine seasoned salt, MSG, brown sugar, and black pepper.

Place steaks back into marinade pan and rub dry ingredient mixture evenly over the entire steak on both front and back. Cover and allow to marinade for an additional ½ an hour in the refrigerator. Steaks should be grilled over a medium to medium high heat until desired doneness has been reached.

These two recipes are great for even the most novices of cooks. Once you have mastered the recipe of choice experiment by adding some of your own ingredients to make this a marinade of your own.

Steak Marinades - Tenderize Steak Into Perfection

A good steak marinade is the kings road to enhance the flavor of a good piece of meat. Barbara knows her way around in the kitchen and writes tips and recipes for http://www.steaks-guide.com

The Secret to Crispy Fried Chicken Batter

The chicken is one of the tastes that are most enhanced using a fry pan, weather pan frying or deep-frying, the chicken- if done correctly, chicken will always have the best results when cooked in oil.

Frying has the ability, if done correctly to turn the coating into a tasty addition yet, at the same time, enable the chicken to cook in its own juices and become tender and delicious.

\"steak Recipe\"

What you need to make certain when frying is that the oil is hot enough- if the chicken is put into boiling oil the heat of the oil turns the juices of the chicken into a powerful steam pushing out from the chicken, that steam is what in actual fact cooks the chicken (that is why fried chicken is so tasty) at the same time the oil is prevented from penetrating the chicken and only fries the batter into a crisp coat that adds spice and flavor.

The Secret to Crispy Fried Chicken Batter

The rules are almost the same for all pieces in the chicken:
The center parts (that have the longer, thicker muscles and slightly whiter meat) have less natural juices and dry out faster.

Chicken thighs, drumsticks have a slightly softer, browner meat and a succulent taste (wings are an exception to both groups, they have darker meat but are so thin they must be fried quickly to avoid drying out)

When frying a chicken it should really be sliced into the different parts (whole stuffed chickens are best in the oven, food generally doesn't fry uniformly when different sizes of pieces are cooked at once). The larger breast pieces are best fried when separated from the bones and skin, whereas the legs (drumsticks) and thighs are best when left with their bones (skin is optional as it is tasty to some, unappealing to others and has a high fat content that should be taken into account).

All chicken pieces are better when covered up before pan-fried or deep fried. Unlike beef that has the ability to close inside all juices when on a heat source (grill, pan, or cast Iron skillet) the chicken meat doesn't have the same ability, and it loses moisture and dries up. If there is a coating (batter or other) the oil remains on the outside while the chicken cooks in the steam formed from its own juices- so the fried chicken doesn't lose neither the moisture nor the flavor.

Two quick recipes for either type of chicken meat, and a SECRET revealed in each one:

The chicken thighs, drumsticks and wings should be covered in a softer batter and deep fried:
The secret for the batter is to dip the chicken parts into Yogurt! a simple sour yogurt (it adds moisture, while softening the meat and enriches the taste) leave it in the Yogurt for 30 minutes, then roll it in a mixture of seasoned bread crumbs and gently put into deep hot oil until golden, make sure you take out immediately when ready and soak off all excess fat (another tip is not to fry too many pieces at the same time, they need room to properly fry).

The chicken breast and back-the "Schnitzel Oriental":
The chicken breast should be cleaned from bones and skins and cut into slices 0.2 inch high (0.5 centimeter) than put dipped into scrambled egg (a small secret is to add milk and half a teaspoon of mustard into the egg batter for extra taste!) and dip into a seasoned mix of breadcrumbs. The secret to the breadcrumbs is to use Oriental seasoning-Turmeric, Cumin, Dried Garlic, Curry powder, Dharma Masala, and for the brave- Sambar Powder. Fry in a flat pan in boiling oil (the level of the oil should reach half the height of the chicken fillets) when Gold on the bottom flip over and when golden on both take out and soak excess oil onto a paper towel. These are just as good if frozen and reheated at a later date (even in a microwave) so you can make a large batch that will last a long time. Note that these spices make the "Schnitzel" a darker Golden shade so make sure they are ready before removing them from the oil.

Enjoy!
Michelle Blu

The Secret to Crispy Fried Chicken Batter

By Michelle Blu, writer and editor http://Friedpan.com
We are enthusiast cookers, passionate fryers, and experts in all about the equipment needed to perfect it. Fried Pan- All about fry pans: free tips, recipes and a fabulous online pan shop!

Come NOW enjoy our FREE frying tips and Fried food recipes (from Fried potatoes to Stir fry and anything in between) and visit our hand selected FABULOUS Online Pan Shop!

Grilling The Perfect Steak - Steak Marinades and Steak Toppings

Here's my two cents on grilling the perfect steak: USE THIS MARINADE. This is a recipe for steak marinade that also made me famous: It is one of my best steak marinades.

BEST STEAK MARINADE
1/2 cup canola oil
1/3 cup lemon juice, freshly squeezed
1/3 cup soy sauce
1/4 cup worcestershire sauce
3 TBS fresh garlic, minced
3 TBS dried basil
1-1/2 TBS parsley, dried
1 TBS fresh ground black pepper
1/2 tsp hot pepper sauce, optional

\" Recipe For Steak\"

Place the ingredients in a blender or food processor and blend on high for 30 seconds. Pour marinade over steak and refrigerate OVERNIGHT. Discard marinade the next day and grill the steaks. Perfection at it's finest.

Grilling The Perfect Steak - Steak Marinades and Steak Toppings

The best steak topping!

MUSHROOM SPREAD

3 TBS butter
1 lb fresh mushrooms, sliced
1 small onion, chopped
1-1/2 TBS flour
1 cup sour cream
1/2 tsp garlic powder
1/2 tsp fresh lemon juice
sea salt to taste
freshly ground pepper to taste
1/3 cup parmesan cheese

Melt the butter in a skillet and add the mushrooms and onion; fry until tender. Sprinkle with flour, reduce heat to low and cook for 5 minutes. Now add the garlic powder, lemon juice and then season with salt and pepper. Place in a baking dish and top with parmesan cheese. Put in the refrigerator overnight for best flavor. When ready to serve, preheat oven to 375 degrees. Bake for 15 minutes or until hot and bubbly. Serve with crusty French bread or garlic pita chips.

STEAK BUTTER

1-1/2 sticks unsalted butter, softened
4 garlic cloves

Combine in a food processor or blender. Season with kosher salt and freshly ground black pepper to taste. Place on a hot grilled steak before serving. (My mouth is watering right now)

Enjoy!

Grilling The Perfect Steak - Steak Marinades and Steak Toppings

Tips on Grilling The Perfect Steak at http://www.misshomemade.com/grillingtheperfectsteak.html

Raschell Celleste
http://www.misshomemade.com

How to Tenderize a Steak

Most people love steak but not everybody knows how to tenderize it properly, for the best results. Tenderizing a steak is very easy and it is worth doing, in order to ensure your steak is juicy, tender, and delicious.

If you are using a good cut like Filet Mignon, the steak will not need tenderizing. If you are using a cheaper cut like New York strip or sirloin steak, it probably will.

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A meat mallet has a spiked side and a flat side. With steak, you should first use the spiked side. This breaks down the tough fibers. The flat side gives the meat a good texture. If you do not have a meat mallet, you can use a fork and make tiny holes all over the steak. This obviously entails more work than using the mallet.

How to Tenderize a Steak

With some meats, you should never use the spiked side. If you are flattening a chicken breast, for example, you should only use the flat side because the spiked side will rip it apart.

Another way of tenderizing a steak is to score it. This means you should make crisscross diamond patterns, one inch apart, on both sides of the steak. Do not forget the sides, else the steak will curl up. Each of these methods is good but it depends on what type of steak you are using, how thick it is and how you are going to cook it.

The best way to know how to tenderize a steak to perfection if you are new to cooking steak is to find a good steak recipe and follow the instructions in it.

Using Easy Steak Marinades

Another way to tenderize steak is to use a steak marinade recipe. Combine your chosen steak marinade ingredients with the meat and leave it for a couple of hours. You can do this in addition to using the meat mallet or instead of it.

The acidic ingredients in the steak marinade help to break down the fibers in the meat, which is what makes it tender and succulent. Wine, pineapple, lime, lemon or papaya juice or any kind of vinegar will all have this effect on the steak.

You can get salt-based tenderizers from the grocery store, which works in a similar way, but homemade steak marinade recipes give the steak a great flavor so it is nice to make your own.

Careful with the Cooking Time

Remember that overcooked steak is dry and tough. No matter how much you used the meat mallet or whether you used the best steak marinade recipe in the world, overcooked steak is not something that you can rescue, so watch it carefully and do not overcook it!

It is easier to give an undercooked steak another few minutes in the pan or on the grill than do anything about overcooked meat. Always let your steak rest for five or ten minutes after cooking it. The juices will redistribute themselves and the steak will be extra juicy and tender.

How to Tenderize a Steak

There are lots of different marinated steak recipes that you can try. Steak is the perfect choice if you want to make a special dinner and using a meat mallet as well as easy steak marinades means that your steaks should come out flavorful, tender and juicy every time.

Easy Steak Marinades Help Make a Truly Mouthwatering Meal - EasySteakMarinades.net

How to Marinate Steaks - 6 Steps to Have the Perfect Steak

If you are grilling out, you will want to know how to marinate the steaks before you start. Whether you choose steak or chicken, these simple steps will help you have the perfect grilled meat of your choice. Here are some quick steps to help you get the perfect steaks.

1. Choose Your Meat - When grilling steaks, the best cuts are flank, sirloin and round. Tougher meats can be better for grilling than more expensive cuts.

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2.  Add Spices - Next, you will want to choose some spices to add to the meat. Many people prefer to just use salt and pepper. Just rub the salt and pepper all over the steak.

How to Marinate Steaks - 6 Steps to Have the Perfect Steak

3. Choose Your Marinade - Next you will need to choose a marinade for your steaks. Italian dressing and Worcestershire sauce can be great. KC Masterpiece and Lawry's also make some great marinades for steaks. Adding something acidic like lemon juice to your recipe will help make your steaks even more tender.

4. Add Your Marinade - Put your steaks in a freezer bag or container. If in a container, coat them with the marinade and flip them around a few times to make sure they are properly coated. If you put them in a freezer bag, just pour in the marinade, seal the bag, and shake it around to fully coat the steaks.

5. Refrigerate - Next you will need to refrigerate your steaks anywhere from 2 hours to 24 hours. The longer the better, just don't exceed 24 hours as the steaks will start to get mushy after that.

6. Grill - After you have properly marinated your steaks you can fire up the grill and get started!

How to Marinate Steaks - 6 Steps to Have the Perfect Steak

Learn more about marinating and find great marinade recipes to help you have the perfect meal!

Side Dishes For Steak Recipes

Cooking a steak means that you want to make something special for dinner because steak is not something you eat every night. If you are going to the trouble of making a delicious steak, you will want to make the best side dishes to go alongside it.

It is a good idea to have a look at some marinated steak recipes if you want your meat to have the best texture and flavor. A steak marinade can flavor your steak however you like, either adding a hint of flavor or giving it a lot of extra flavor. Steak marinade recipes can also tenderize the meat, if you are using a recipe containing some kind of acid like lemon juice, lime juice, wine or vinegar.

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Potato and Rice Side Dishes

Side Dishes For Steak Recipes

A lot of people like their meat with French fries but there are other options too. What about making some homemade creamy mashed potatoes? Finely chop a handful of fresh parsley and mash it into the potatoes.

This gives the potatoes an appetizing mint green color and makes them taste great too. Potato wedges are another nice idea and you can spice these up by rubbing some chili powder over them before baking or frying them, if you want to.

If you prefer rice, you can serve marinated steak recipes with plain boiled rice or you can add some finely chopped vegetables to the rice to brighten it up and give it some extra flavor. For very tasty rice, add a bouillon cube to the water when you boil the rice. Add some finely chopped broccoli, zucchini, mushroom, onion and bell pepper too, for color and crunch.

You might like to serve pasta or noodles instead of potatoes or rice. If you are not using a steak marinade, you might like to make a steak sauce, which will be good ladled over the pasta or noodles as well as the steak. Ideas include mushroom sauce, blue cheese sauce, port wine sauce or a classic pepper sauce.

Vegetable Side Dishes

Whether you are serving a ribeye steak marinade recipe, a flank steak marinade recipe or something else, the vegetable side dishes should not overpower the flavor of the steak, so try to keep things simple for the best results.

Perhaps a corn on the cob or some steamed broccoli florets would go well with your steak. You can stir fry some mixed vegetables with a little soy sauce for flavor. This is especially good if you are marinating your steak in soy sauce and other Asian ingredients because the flavors will complement one another.

You might prefer to serve a salad instead of vegetables, in which case keep it simple again. If you are serving a sauce with your steak, you will not want a sauce with the salad but serve some lemon juice over it or a simple oil and balsamic vinegar dressing to bring out the flavors without clashing with the steak sauce. There are lots of different side dish ideas for steak recipes. Steak, French fries and a salad are a classic combination but you can choose anything you like.

Side Dishes For Steak Recipes

When you make marinated steak recipes for special occasions, it is nice to match the side dish flavors to the steak. Depending on the steak marinade you use, you might want to serve plain rice and vegetables or perhaps some flavored potato wedges and a vibrantly flavored salad.

Easy Steak Marinades Help Make a Truly Mouthwatering Meal - EasySteakMarinades.net.

Seared Sesame Encrusted Ahi Tuna Steak Recipe

Tuna is truly an amazing food with a number of benefits that contribute to a healthy lifestyle. Tuna is rich in Omega-3 polyunsaturated fatty acids and has been known to reduce the risk of heart disease. It is also low in fat and cholesterol making it a great alternative to beef. Not only is tuna a powerhouse of nutrition, it is also one of the most delicious sources of lean protein that you will ever sink your teeth into.

Tuna is also easy to cook. Its a hardy fish and holds together well on the grill, in the oven, or on the stove top. The following recipe is one of my favorites and is fairly easy to prepare.

\"steak Recipe\"

I made this particular dish the other day and it was absolutely wonderful. My wife, who normally does not eat big portions, cleaned off her plate and wanted more, so that is a very good sign.

Seared Sesame Encrusted Ahi Tuna Steak Recipe

The thickness of the tuna steak you use really depends on how rare you like your tuna. Because you are only searing the outside of your tuna steak, it will not be in the pan for very long. So the thicker the steak, the more rare the center will be.

I personally do not like my tuna too rare, so I usually make this recipe with thinner cuts of tuna. This is just a preference, not a requirement. Many people, including chefs say the only way to eat tuna is rare. I guess you will have to be the judge.

Let us move on to the recipe shall we?

Seared Sesame Encrusted Ahi Tuna with a Cilantro, Garlic and Lime sauce..

I should mention one thing before we begin this recipe . I do not follow exact measurements in recipes. I measure everything by eye, so the following measurements are only to be used as a guide. So don't get too mad at me!

This is optional, but I like to toast the sesame seeds in a dry pan first before I put them on the tuna. The seeds become nutty and aromatic when you toast them. This is highly recommended if you have the time and is quite easy to do. Simply heat a dry pan over medium heat, then add the seeds shaking the pan occasionally. You may have to do this in batches, depending on how many seeds you are toasting. You do not want to overcrowd the pan. Keep an eye on the seeds and make sure they do not burn. Toast them until they darken a bit and start to become fragrant. Remove and let them cool before adding them to the tuna.

INGREDIENTS:

1/4 Cup Black Sesame Seeds
1/4 Cup White Sesame Seeds
1 Tablespoon of Sesame Oil
2 - 6 ounce Ahi (Yellow Fin) Tuna Steaks
Salt and Pepper to Taste

MARINADE/ DIPPING SAUCE

1/ 2 Cup of Low Sodium Soy Sauce (Who needs the extra sodium, right?)
1 Lime (Juice and Zest - If you want more lime flavor, add another)
1- 2 Cloves of Garlic Minced
2 Tablespoons of Honey
1 Tablespoon of Sesame Oil
2 Tablespoons of Freshly Chopped Cilantro Leaves

1) Prepare the marinade. Add all marinade ingredients to a small bowl and mix well. Reserve half of this marinade in a separate container to use as a dipping sauce.

2) Get a glass baking dish or other non-reactive container to marinade the tuna in. You want the tuna steaks to fit snuggly in the dish so that they are surrounded nicely with the marinade. Pour the marinade into the dish and put the tuna steaks in and kind of swirl the marinade around so that you coat the fish well. Cover with some plastic wrap and refrigerate. Another option is to pour the marinade in a large zip lock bag, add the tuna, and then squeeze out the air. Marinade for 30 minutes to an hour, turning the tuna about half way through.

3) Remove tuna from fridge and let stand at room temperature for about 20 minutes or so.

4) Remove tuna from marinade, shaking off any excess marinade and dry on paper towels.

5) Heat a saute pan over medium heat and add 1 tablespoon of sesame oil. The oil should be hot but not smoking.

6) While the pan is heating, arrange your sesame seeds on a flat dish. Roll the tuna around in the seeds pressing down as you roll ensuring the seeds are packed into the tuna nicely.

7) Add the tuna to the hot saute pan and shake it a bit to make sure the tuna does not stick. Sear for 30 to 40 seconds on both sides.

8) Remove and serve with the reserved dipping sauce.

For side dishes with this recipe I usually keep things pretty bland as I don't want anything to compete with the flavors in the tuna. So I usually prepare a side of steamed green beans with a bit of butter, salt and pepper or other vegetable along with some lightly seasoned jasmine or basmati rice.

There you have it. I do hope you enjoy this Seared Sesame Encrusted Ahi Tuna recipe. I am not a big wine drinker, but for those of you who like a glass or two with dinner, I heard a nice Pinot Grigio goes quite well with Tuna. Buon Appetito!

Seared Sesame Encrusted Ahi Tuna Steak Recipe

Ralph Serpe is a passionate home cook and founder of http://www.chefability.com. Chefability.com offers great recipes and cooking tips for aspiring chefs and home cooks. Visit us today for more healthy seafood recipes.

Baked Steak and Potatoes in Tomato Sauce Recipe

This is a dish that my mother prepared for many years. It was my favorite meal, so she always made it for me on my birthday. It makes cheaper cuts of round steak come out very tender. I now cook this dish for my own family, but I still make sure I have it on my birthday in memory of my mom.

Mom's Baked Steak and Potatoes in Tomato Sauce

\" Recipe For Steak\"

1 1/2 to 2 pounds round steak, cut into serving sized pieces
4 large potatoes, peeled and quartered
3 cups tomato sauce
1 cup all-purpose flour
1 teaspoon salt, divided
1 teaspoon black pepper, divided
1 teaspoon oregano
1 tablespoon sugar
3 tablespoons vegetable oil

Baked Steak and Potatoes in Tomato Sauce Recipe

1. Preheat oven to 325 degrees F. In a medium bowl combine flour, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Dredge both sides of steak pieces through flour mixture. Discard leftover flour.
2. Heat the vegetable oil in a large skillet over medium heat. Brown each side of the steak pieces in hot oil until lightly browned. Place steak in a 9x9 or 9x13 glass baking dish.
3. Place cut potato pieces in baking dish with the steak pieces.
4. In another medium bowl combine tomato sauce, 1/2 teaspoon salt, 1/2 teaspoon black pepper, oregano and sugar. Mix together well. Pour sauce evenly over steak and potato pieces in baking dish.
5. Cover dish tightly with aluminum foil. Place in preheated oven and bake covered for 45 minutes. Remove foil and continue to bake for another 30 minutes, or until potatoes show some signs of browning and steak is cooked through.
6. Serve with plenty of the tomato sauce over the steak and potatoes. Serves 5 or 6.

This dish makes a great Sunday dinner meal when served with green beans and hot rolls.

Baked Steak and Potatoes in Tomato Sauce Recipe

K. Hupp enjoys cooking and gardening. Visit KitchenAid Mixer Attachments to find a great deal on the KitchenAid Pasta Maker