Steak Recipes Tips

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Sould you soak a beef tongue before cooking it?

Gourmet Meat: Tongue

Beef tongue is a variety meat, as well as an exceptional gourmet meat. When prepared correctly, it is sure to become a favorite with you.

Sweet and Sour Tongue

1 beef tongue
3 bay leaves
3 crushed coves of garlic
1/4 cup balsamic vinegar
1/4 cup sugar
1 3/4 cup of beef stock (homemade or canned)
1 cup dry red wine
2 cups tomato puree
1 strip of lemon zest
½ teaspoon of cinnamon
½ teaspoon of sugar
½ teaspoon of salt
½ cup of raisins
Pepper (optional)

1. Put the tongue in a large, heavy saucepan and cover it with cold water. Add the leaves and garlic to the water and then bring to a boil.
2. Reduce the heat and allow the tongue to simmer until it is tender (roughly three hours).
3. Remove the tongue and set aside.
4. Combine the sugar and vinegar in a heavy saucepan and bring it to a boil. Continue cooking until it is bubbling and thick.
5. Stir in the tomato puree, wine, lemon zest, cinnamon, stock, ginger, salt and pepper. Simmer 10-12 minutes.
6. Stir in the raisins and allow the sauce to simmer for an additional 10 minutes.
7. Preheat oven to 325 degrees F.
8. With a knife, loosen the skin on the back of the tongue and peel it toward the tip. Trim any fat. Cut the tongue into ½ inch slices.
9. Pour half of the sauce into an oven-proof shallow dish. Arrange the tongue in the sauce, overlapping the pieces if necessary. Pour the remaining sauce over the tongue.
10. Cover with aluminum foil and bake about one hour.

Source: The New Basics Cookbook

What is an easy lamb recipe?

Gourmet Meat: Lamb

Lamb is one gourmet meat that everyone should have a recipe for in their collection. Rack of Lamb is a tender delicacy which most anyone can prepare.

Rack of Lamb for Two

1 teaspoon of minced rosemary leaves
1 garlic clove
1 teaspoon of kosher salt
2 tablespoons of ground cornmeal
2 tablespoons of Dijon mustard
1 rack of lamb, cut in half

Pepper (optional)

1. Preheat the oven to 400 degrees F.
2. Combine the rosemary, garlic, pepper, cornmeal and salt in a bowl and mix the ingredients well.
3. Brush the fat side of the rack with mustard.
4. Coat the mustard with the cornmeal mixture.
5. Place the racks on a baking sheet and cook 30 minutes.
6. Slice the chops and serve.

Source: The New Basics Cookbook

What does a guinea hen taste like?

Guinea Hen, A Favorite Gourmet Meat

Guinea hen is a favorite gourmet meat. This tender and delicate meat falls between pheasant and chicken. The average guinea hen weighs between two and three pounds. Guinea hen tastes the best when it is cooked well-done.

Guinea Hen Roast

1 guinea hen that is well rinsed and dried
1 orange cut in half
1 teaspoon of dried thyme leaves
1 onion that is cut in half
½ teaspoon of paprika
5 sprigs of Italian parsley
5 slices of bacon
15 cloves of garlic
5 potatoes, cut into 6 pieces each
½ cup of Madeira
Salt and Pepper (optional)

1. Preheat the oven to 425 degrees.
2. Squeeze one of the orange halves inside and outside of the hen (this will refresh the hen)
3. Dry the cavity and then sprinkle thyme, paprika, salt and pepper inside.
4. Place the remaining orange half, parsley sprigs and the onions inside the cavity.
5. Truss the hen.
6. Sprinkle the outside of the hen with thyme, salt, pepper and paprika.
7. Place the hen in a shallow roasting pan, breast side up.
8. Lay your bacon slices over the top of the breast
9. Distribute the potatoes and garlic cloves around the hen. Sprinkle them with any remaining paprika or thyme.
10. Pour the Madeira into the pan.
11. Bake for 30 minutes, basting once.
12. After 30 minutes, you should remove the bacon from the chicken breast and reduce the oven's temperature to 350 degrees.
13. Bake for an hour, basting frequently. You will know your hen is done when the juices from the thickest part of the thigh run clear when pierced with a knife.
14. Remove your hen from the oven. Undo the ties and discard the cavity ingredients.
15. Put your hen on a warmed platter and surround it with the potatoes and garlic.

Source: The New Basics Cookbook

Which wines go with gourmet meats?

Wine and Gourmet Meats

Many people do not know how to match wine with gourmet meats. To take the guess work out of it, here is a list that has been comprised for you.

Quail – Gamay, Riesling
Pheasant – Brunello di Montalcino
Grouse – Riesling, Pommard
Goose – Pinot Noir
Hare – Shiraz, Barbarseco
Partridge – Merlot, Pinot Noir
Venison – Cabernet Sauvignon, Barolo
Rabbit – Zinfandel

I placed a bulk order of steaks and other meats, how much room do I need in my freezer for them?

Freezer For Frozen Steaks

You should make sure you have enough available space in your freezer before you make a bulk purchase of online steaks. When ordering frozen steaks in bulk, you should allot at least one cubic foot for every 25 pounds of steak. These same numbers should also be used when purchasing poultry, lamb, beef, pork or variety meats in bulk.
Storage temperature should be minus 10, as all biological activity in meat stops at this temperature.

Why do you not see many sweetbreads offered on menus?

Gourmet Meat: Sweetbreads

Of all the gourmet meats, sweetbreads may be the one meat that no one has a recipe for. While sweetbreads are much loved in Europe, they are just starting to get noticed in the United States. If you would like to try your hand at sweetbreads, here is a recipe that is sure to please.

Sweetbreads and Toast

1 pound of sweetbreads
1 tablespoon of olive oil
1 tablespoon of butter
1 tablespoon of unbleached all-purpose flour
3/4 cup of dry white wine
3/4 cup of beef stock (homemade of canned)
1 cup of artichoke hearts (fresh, frozen or thawed)
1/4 cup heavy whipping cream
1 tablespoon of snipped fresh chives
4 slices of brioche, toasted
4 whole chives (for garnish)
Salt and pepper (optional)

1. Soak the sweetbreads in a bowl of cold water for one hour.
2. Bring a saucepan of water to a boil, add sweetbreads and simmer for five minutes.
3. Remove sweetbreads from boiling water and place in a bowl of ice water. Leave them in the cold water for three minutes.
4. Use a sharp knife to cut away the membranes. Pat dry and slice into ½ inch pieces.
5. Heat oil and butter in a large skillet. Add sweetbreads and saute until lightly browned.
6. Remove the sweetbreads from the skillet and keep warm.
7. Sprinkle flour into the skillet. Add stock, artichoke hearts and wine. Cook and stir for five minutes or until the sauce is thick.
8. Add salt, pepper, chives and cream. Cook an additional two minutes.
9. Place a slice of toasted brioche on each plate. Add your sweetbreads to the toast and top with the artichokes and sauce.
10. Garnish with chives.

Is liver good for your health?

A Gourmet Meat That Is Good For You

Many people simply love liver – be it beef, lamb or chicken. The upside of loving liver is that it is good for your health. For instance, calf liver is an excellent source of selenium, riboflavin, copper, folate, vitamin B12, vitamin A, vitamin C, zinc, niacin, protein, and phosphorus. With so many beneficial nutrients, no wonder if is a favorite meat!

Sauteed Calf's Liver with Caramelized Onions

10 ounces of thick bacon cut into one inch pieces
2 large onions, thinly sliced
2 pounds of calf's liver, cut into ½ slices
1 tablespoon of unsalted butter
3 tablespoons of balsamic vinegar
3 tablespoons of chicken stock (homemade or canned)
Salt and Pepper (optional)
1. Saute bacon until it is crispy. Remove and set aside
2. Add onions to the skillet and cook until the onions are golden. Remove them and set aside.
3. Raise the heat under to the skillet to medium-high. When the bacon grease is hot, reduce the heat and begin browning the liver. This takes about three minutes per side.
4. Add the butter to the skillet if the liver starts sticking. Sprinkle the liver with salt and pepper while browning.
5. When the liver is done, remove it and set it aside. Keep it warm.
6. Add stock and vinegar to the skillet. Bring to a bowl, scraping the bottom of the skillet with a spoon to pick up any meat bits.
7. Add onions and toss them inside the skillet for one minute.
8. Take the skillet off of the stove and allow the onions to rest for one minute.
9. Place the liver on a platter and top with the onions.
10. Sprinkle with bacon.

Source: The New Basics Cookbook

Which spices work with veal?

Veal Is a Gourmet Meat That Is Enhanced By Many Different Spices

It is important that you match your spices properly with gourmet meats. Veal is a meat that is suited to a wide range of flavorings. Below is a list of spices that complement veal. Try different ones to see which will be your favorites. Veal is a meat that can be new and exciting each time you cook it.

Bay Leaf

The flavor of veal is also enhanced when lemon, orange, chives, Marsala wine or mustard is added to it.

Why do you not see rabbit on the dinner table these days?

Gourmet Meat: Rabbit

Many people simply do not have any gourmet meat recipes. Rabbit was a staple in a family's diet over a century ago, yet most of the recipes were not handed down. The following is a simple roasted rabbit recipe that you should try cooking at least once. This recipe hits the spot on a cool, autumn day.

Roasted Rabbit and Potatoes

8-10 potatoes
20 cloves of garlic
7 tablespoons of olive oil
5 ounces of very thick bacon cut into one inch pieces
2 rabbits that are well rinsed and dry – cut into 8-10 pieces
2 tablespoons of dried rosemary
2-3 teaspoons of black pepper
kosher salt (optional)

1. Preheat the oven to 400 degrees
2. Place potatoes and garlic cloves in a large roasting pan. Sprinkle with one tablespoon of oil and toss until each piece is well coated.
3. Bake for 30 minutes.
4. While your potatoes and garlic are cooking, combine two tablespoons of oil with your bacon in a large skillet. Place over low heat and cook until your bacon becomes limp.
5. Remove bacon and set aside.
6. Saute your rabbit pieces in the skillet. You want each side to be browned, but not cooked.
7. After 30 minutes, remove your roasting pan from the oven and reduce the oven temperature to 350 degrees.
8. Add your browned rabbit, pepper, salt, rosemary, and the pan drippings from the skillet to your roasting pan. Pour the remaining oil over the entire dish and toss until each piece is coated.
9. Bake for 20 minutes
10. Take the roasting pan out of the oven and add your bacon to the top. Return the pan to the oven for another 20 minutes.
11. When the dish is complete, you should place it on a warmed platter. Sprinkle with rosemary sprigs for a nice garnish.

Source: The New Basics Cookbook

Which wines go with salmon?

Gourmet Meat: Salmon

Salmon is a delectable gourmet meat. When serving salmon, it should be matched with the proper wine. Wines that complement salmon include: Sauvignon Blanc, Pouilly-Fuisse, Sparkling Blanc de Noirs, and Tokay d'Alsace.

Potato Fans With Salmon

1 tablespoon of unsalted butter that is room temperature
5 teaspoon of minced shallots
2 large salmon fillets (about 5 ounces)
1 large Yukon Gold potato, peeled and thinly sliced
Salt and Pepper (optional)

1. Preheat the oven to 350 degrees.
2. Spread the butter in an oven-proof skillet.
3. Arrange the sliced potatoes in the skillet so they overlap. You will want to make two arrangements. One for each fillet.
4. Sprinkle the placed potatoes with the shallots, salt and pepper
5. Sprinkle salt and pepper over your fillets, then place them skin sides up on top of the potatoes
6. Cook over medium heat for six minutes.
7. Place the skillet in the oven and bake for 10-13 minutes. You want your salmon to be cooked through and your potatoes to be golden.
8. Carefully lift the potatoes and salmons and place each on their own plate, potato sides up.

Source: The New Basics Cookbook

Are vacuum sealed meats discolored?

Vacuum Sealed Cooked Meats and Color

When ordering cooked meats, they will generally come vacuum sealed. This is done to seal in the meat and to keep oxygen out. When people first receive their vacuum-packed meat, they may think that the meat is discolored. However, what you are seeing is just an appearance issued. Most vacuum sealed meat will have some altered color, especially on the four sides of the vacuum packaging. This is simply an appearance issue and your cooked meats will not be affected.

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Guru Spotlight
Byron White