Beef
The Best Steak You’ll Ever Eat
The Best Steak You’ll Ever Eat
I know that’s a big title to live up to – but it really is the best steak I’ve ever eaten. I’ve tried this method on a few different cuts of meat and it works every time – you just have to adjust the cooking time to suit how you like your steak and of course, the thickness.
This recipe makes basically two servings; of course, that depends on your appetite so adjust accordingly! I have been using “tenderloin tails” that I get at a local shop. They are around 4 ounces each and I usually make 3 of them for the two of us and I eat one and Eric eats 2 or sometimes I eat part of one of his 🙂
2 – 3 pieces of steak – recipe is assuming they are around 1 1/2″ to 2″ thick
Worcestershire sauce
“Steak Seasoning” – recipe below
Olive oil
About a half hour before you are going to cook your steak:
- dry your steak with paper towels
- place steaks in a shallow dish or bowl that you can cover (I use a medium rectangular Pyrex storage container with a lid)
- drizzle around a half tablespoon or so (depending on the size of your steaks) of Worcestershire sauce over the steaks and rub in in lightly
- sprinkle around a half teaspoon or so (again depending on size) of the “Steak Seasoning” and rub that in well
- flip the steaks over and repeat
- cover the steaks and let sit at room temperature for 20 – 30 minutes
Cooking the steaks:
- preheat oven to 400º
- place a light layer of olive oil in your (oven safe) fry pan
- get the pan heated up to medium-high
- use tongs (not a fork) to place the steaks in the pan
- rub them around for a second in the pan to distribute the olive oil and IMMEDIATELY flip them over
- cook them for around 2 – 3 minutes (keep an eye on them but DON’T flip them) yet
- once a good crust forms on the bottom of each steak flip them over
- then IMMEDIATELY put the pan with the steaks into the oven
- cook them for about 3 minutes for medium rare
- take the pan out of the oven and let it rest for 5 minutes before cutting it
Remember this recipes is for the smaller tenderloin tails – a larger cut of steak will take longer, and it depends on how rare to well done you like your steak.
A really easy way to test your steak is the “press” test. When you press on the steak with your finger you can feel the firmness of it. Use this method with your own hand to see what it should feel like:
- Hold your hand open and face up – Feel the palm of your hand, just below your thumb. It’s a little soft and fleshy. This is what raw steak should feel like when you touch it.
- Now bring your thumb to your pointer finger, and touch that same part of your palm again. Did you notice how it’s slightly firmer? A rare steak should feel like this when you touch it.
- Touch your thumb to your middle finger. Notice how that section of your palm tenses up a little more? This is what a medium-rare steak feels like.
- Move your thumb to your ring finger. Now the palm may feel slightly flexed. This level of firmness means your steak is cooked medium.
- Now touch your thumb to your pinky. That section of your palm will be fairly firm. This is what a well-done steak feels like.
Steak Seasoning
This recipe makes enough for making this recipe several times. I keep it in a small mason jar on my spice shelf. All herbs in this recipe are dried herbs.
2 teaspoons black pepper
2 teaspoons dried onion flakes
1 – 1/2 teaspoon garlic powder
1 teaspoon red pepper flakes
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon coriander
1 teaspoon salt
I like to put all of this in my mortar and pestle and crush it up a bit as I’m mixing, but the is not completely necessary. Mix it up well and store in a tightly covered container.
Slow Cooker Beef Stew
Slow Cooker Beef Stew
1 lb. lean stew beef
1/4 cup whole wheat flour (plus some more for coating)
3 Tablespoons olive oil
1/2 cup chopped onion
1 Tablespoon chopped garlic
3 Tablespoons tomato paste
4 cups low sodium beef broth
3 bay leaves
1/2 teaspoon ground allspice
1/2 teaspoon thyme
1/4 teaspoon black pepper
2 cups (approximately) chopped carrots (I use baby carrots and cut them in half)
2 cups (approximately) chopped potatoes
1 cup frozen peas
Spray your slow cooker with non-stick cooking spray. Place about 3-4 Tablespoons of whole wheat flour into a zip lock bag; add in a few shakes of black pepper and garlic powder, shake it up. Put all of the stew beef cubes into the bag and shake to coat well. Heat 2 Tablespoons of the oil in a large skillet over medium heat. Add the beef cubes a few at a time to the pan and lightly brown on all sides. When they are brown, remove them and add them to the slow cooker. Once you browned all of the beef add the onion to the same skillet and cook for 2 – 3 minutes (just to very lightly soften them), add garlic and cook for about another 1 minute. Transfer the onion and garlic to the slow cooker with the beef and add in the carrots and potatoes. Add the remaining 1 Tablespoon oil to the skillet (still on medium heat). Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and using a wire whisk get it completely incorporated into the paste/oil mixture; cooking for a couple of minutes. Add the beef broth a little at a time, making sure to get each addition completely incorporated before adding more. Once you’ve added all of the broth, add in the bay leaves, thyme, allspice, and pepper; bring to a simmer, whisking all the time, until it is smooth and thickens slightly, about 4 minutes. Pour into the slow cooker and mix everything well. Cover and cook on low for 7 – 8 hours. Just before you are ready to serve; stir in the frozen peas, replace the cover for about 15 minutes.
Delicious!!
Pastacos – 169
Sunday night we were getting ready to watch yet another Patriots game (which they won – 😀 ) and I need a meal that is worthy of eating during a football game (which means it needs to have a big fun factor and go nicely with Bud Light). I wanted to make tacos, but I was out of taco shells. Game time was approaching and we were all hungry, so I needed something that would come together quick. What I decided on is a combination of pasta and tacos…hence the name PAStacos. It’s quick, easy, and delicious!
Pastacos
1 lb. ground turkey or ground beef
1 teaspoon olive oil
1 Tablespoon chili powder
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes
3/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano
3/4 teaspoon paprika
1 – 1/2 teaspoons ground cumin
1 teaspoon black pepper
2 Tablespoons minced jalapeno peppers
1 can fat-free refried beans
2 – 15 oz. cans no salt added diced tomatoes
1 – 8 oz. can no salt added tomato sauce
1 – 12 oz. box Rotini, cooked and drained (no salt added)
low-fat cheddar and/or jack cheese for topping
Brown turkey in olive oil over medium-high heat in a large skillet. Season with chili powder, garlic, powder, onion powder, red pepper flakes, cayenne, oregano, paprika, cumin and black pepper. When the turkey is nicely browned and cooked through add jalapeno peppers, beans, tomatoes and sauce. Mix well and cook for 4-5 minutes. Add turkey mixture to cooked and drained pasta and toss well. Serve with shredded low-fat cheddar or jack cheese.
Healthy Tacos – 195 to go!
Healthy Tacos
1 lb. ground beef or ground turkey
1 recipe “Taco Seasoning” (see below)
1 can fat free re-fried beans
2 bags Success Brown Rice, cooked and drained
2 cans diced, no salt added tomatoes
2 Tablespoons minced jalapeno peppers
Brown ground beef or turkey add taco seasoning; mix well. Addre-fried beans and mix well, then add tomatoes and jalapenos. Cook, stirring constantly, over medium heat 2 – 3 minutes. Add the brown rice and mix well. Continue stirring over a low heat for a minute or so.
Serve in taco shells with low-free plain yogurt, low-free cheddar and/or Jack cheese, shredded lettuce, and salsa (look for a low-salt, low-sugar variety or make your own…recipe coming soon!).
Taco Seasoning
1 Tablespoon chili powder
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes
3/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano
3/4 teaspoon paprika
1 1/2 teaspoons ground cumin
1/4 teaspoon black pepperMix all ingredients in a small bowl.
Chili – 197 left!
This recipe has so many great options and variations. Sometimes I use turkey or ground beef or meatless grounds, sometimes I add mushroom, sometimes creamed corn. I can make it at dinner time or I can make it early in the day and throw it in the crock pot. It all works!
Chili
1 lb ground turkey, ground beef or 1 12 oz package of Quorn Meatless Ground
1 green pepper, chopped (or any combination of approximately 2 peppers – colors of your choice)
1 red pepper, chopped
1/2 cup onion, chopped
(*optional* 1 – 8 oz. package mushrooms, sliced)
1 Tablespoon garlic, minced
3/4 teaspoon ground cumin
1 teaspoon paprika
3/4 teaspoon oregano
3/4 teaspoon basil
1/8 teaspoon black pepper
4 Tablespoons chili powder
1 teaspoon cayenne pepper
1 can diced tomatoes
1 – 12 oz. can tomato sauce
(*optional* 1 – 12 oz. can creamed corn)
1 cup low sodium, fat-free chicken broth
2 -15 oz cans beans (great northern beans go great with ground turkey, red kidney beans are my favorite with ground beef or the meatless grounds) rinsed and drained
In large dutch oven, saute the ground meat until lightly browned. Add the peppers, onion, mushrooms (if using mushrooms); continue sauteing for 3 -4 more minutes. Add the garlic and spices; mix well. Add the tomatoes, tomato sauce and broth; mix well. Cover and simmer, stirring occasionally for 30 – 60 minutes (even longer, if desired, the longer it simmers the spicier the flavor). Add the beans and simmer for another 15 – 20 minutes.
**NOTE** Recently I’ve been making this as a crock pot meal, it allows it to simmer for a longer time and turns out great. I follow the same directions except – while I’m sauteing the meat, veggies, and spices – I add the canned tomatoes, tomato sauce, creamed corn (if using) and beans to the crock pot. Once the meat, veggies, and spices are done in the saute pan, simply dump all of that into the crock pot with the tomato mixture and add the cup of chicken broth. You can cook it for as long as you have time. If I make this in the morning, I’ll set it to low for 7 or 8 hours – if I forget (which I usually do) and don’t start it until after lunch, I’ll set it to high for 3 – 4 hours.