STEAK!

[doojable]

Steak Italian Style

This is the way Grandma prepared it. Get everything ready ahead of time before you cook the steaks. Have lots of Italian bread on hand to dip with - you'll see when you eat it.... Measurements are to taste...

One large steak - whatever cut you prefer

Kosher salt

Heavy skillet with a large flat cooking surface

Lemon Dressing

Fresh Lemon juice

Olive oil

Garlic - crushed and chopped (I like a lot of this)

Mix and put dressing on a large platter

Tomato Salad

2-4 tomatoes - cut in chunks

Thinly sliced onion

Fresh basil

salt

Olive oil

Red wine Vinegar

Put all ingredients in a large bowl to let flavors meld

Cook steak:

Heat skillet over high heat with Kosher salt on the surface

Place steaks on and let cook till done to desired doneness (We like Rare and Med/well)

Take steak from the skillet to the platter with the Lemon Dressing. Cut the steak right there on the platter and serve by making sure all sides of the meat are coated with the dressing. The juices of the meat mix with the lemon dressing and then can be spooned onto the meat to serve.

Serve with the tomato salad, steak and bread.

HMMMMM MMMMMMMMM!

Edited January 1, 2007 by doojable

[coolchef]

i was wondering what we were going to have for dinner tonight

so i just took 2 rib eyes out of the freezer!

that should work with bbq steak too right?

thanks

[doojable]

That'll work Cool Chef - just don't put "stuff" on the meat before cooking - unless its more lemon and garlic.

Make lots of lemon dressing and tomato salad - and don't forget the Italian bread!

[Ca_dreaming]

Steaks-T-Bones or Porterhouse are the best for grilling outside. 1 inch steak- about 6-7 min. on each side. Med.rare is best for these cuts of meat. Yum-Yum!

[Nottawayfer]

My husband grills the best thin cut ribeyes on the grill by just putting garlic salt and pepper on them. They come out juicy and perfect. Because they are thin cut, you don't have to cook them that long, so they fall apart easy and and tender-juicy-licking good!!!

[RumRunner]

Steaks-T-Bones or Porterhouse are the best for grilling outside. 1 inch steak- about 6-7 min. on each side. Med.rare is best for these cuts of meat. Yum-Yum!

Blasphemy!!! Quality steak like porterhouse is only to be served rare; preferably with copious amounts of quality IPA beer and little, if anything, else. Well... maybe some good French bread to sop up the juice...

Edited January 18, 2007 by RumRunner

[GrouchoMarxJr]

Blasphemy!!! Quality steak like porterhouse is only to be served rare; preferably with copious amounts of quality IPA beer and little, if anything, else. Well... maybe some good French bread to sop up the juice...

Rumrunner never changes!...I recall when we went to a resteraunt together, about 30 years ago...Rumrunner told the waiter to give the steak 1 minute on each side and that he wanted it COLD on the inside!

and his coffee?...it's so strong that you have to sneak up on it to drink it.

[mommy1968]

Steaks-T-Bones or Porterhouse are the best for grilling outside. 1 inch steak- about 6-7 min. on each side. Med.rare is best for these cuts of meat. Yum-Yum!

Oh yes! That's how we do them. We sprinkle some Montreal steak seasoning on them and they come out perfect everytime and taste great with a salad and baked potato.

[washingtonweather]

Our favorite steak place get their meat fresh from Amarillo stock yards same day. The grill at 700 degrees, then spray Sweet Vermouth over the steak as it cools to let juices distribute. I try to imitate, but generally home grills never get up to 700.