Beef steak. Beef eye of round steaks are simmered in a red wine sauce until tender enough to cut with a fork. This is said to be one of former President Ford's favorite recipes. Filet mignon is the name of the steak cut from the beef tenderloin, a long, cylindrical muscle that runs along the spine.
It is a flavorful, marbled piece of beef that yields a very tender result when cooked hot and fast.
You can buy both bone-in and boneless ribeye steak.
Favored by butchers and restaurants, hanger steak gets its name from how it's positioned in the cow: hanging between the rib and the loin, supporting the diaphragm.
You can have Beef steak using 12 ingredients and 2 steps. Here is how you cook it.
Ingredients of Beef steak
- Prepare 750 gm of beef (I used tenderloin).
- You need 1 tbsp of Garlic fresh finely chopped.
- You need 1 tbsp of Fresh Parsley.
- It's 1,5 tbsp of Mustard paste.
- You need 5 tbsp of Lp sauce/worcestersh.
- Prepare 1 tbsp of Oregano.
- Prepare 1 tsp of Rosemerry.
- You need 1 tsp of Thyme.
- You need 1 tbsp of Chicken powder (optional).
- Prepare 1 tsp of Black pepper crushed.
- It's 1 tsp of Salt to taste.
- You need 1/2 cup of Oil approx.
With an intense beef flavor, this member of the flat steak family, which also includes flank and skirt, fares best with an acidic marinade, made with wine, vinegar, or citrus juice. Take it out of the pan afterwards. The onion needs to be soft and the garlic should be light brown before you pour the remaining beef marinade. Add water and let the mixture boil.
Beef steak instructions
- Start with mixing all the ingredients in a big bowl followed by adding oil and whisking for proper mixing. (You can also add crushed red chilli if your preference is more towards spicy food)...
- Marinate beef for at least 4 to 6 hours then grill it.. Serve with your favorite sideline. I served it with grill potatoes, carrots and tomato..
Put the pan-fried beef into the pan. The beef needs to be tenderized. A cow is broken down into what are called primal cuts, the main areas of the animal which include the loin, rib, round, flank, chuck, sirloin, brisket and more. These primal cuts are then broken down into sub-primal cuts, including specific steaks and chops: flank steak, flat iron steak, filet mignon, rib eye. If you have had a good, aged steak, you know it is more tender and flavorful than what you typically buy in the store.