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I need to make a good and impressing recipe for cube steak in very little time. I’m open to any technique of cooking except broiling (it’s already broiling hot in my house) and it would be nice if I didn’t have to bake it. I want to make it not taste like cube steak. I want it to taste more tender. But I don’t have more than 3 hours for marinating. Please give me a good recipe with not too many extra ingredients and make it as thourough as possible.

I used to live with a Puerto Rican girl who used to make cube steaks with onions, oil and vinegar. Put the onions, ringed not diced in the pan with the oil and vinegar, put in the steaks on top of the onions and let cook/simmer. Season with salt and pepper…try it, they were great…

Not just what tastes good…but I want a REALLY tender steak. This is chuck tender steak, by the way. Thanks!

I like to use this recipe when I grill steak and its so easy and taste wonderful. This is great for any kind of steaks that your going to be grilling. Found it on bakespace.com

Steak Marinade

Great for marinating london broil. Just pop everything into a ziplock bag.

1/4 C. Terriaki
1/4 C. soy sauce
2 T. red wine vinegar
2 T. olive oil
1/2 thinly sliced onion
2 cloves garlic- smashed
1/2 t. dill weed
1/2 t. pepper

Looking for a real good eating Beef Steak for your next BBQ? Then, check out the infamous Porterhouse Steak. It’s actually two steaks in one -a New York Strip and a Tenderloin, also known as a Fillet Mignon. Similar to the T-Bone Steak but with a difference, as explained by the BBQ Pit Boys.

One of the BBQ Pit Boys demonstrates what to look for when purchasing a quality Porterhouse steak, what makes a Porterhouse different from a T-Bone, how to properly sear it, and then barbecue it over an open flame on the grill!

You can print out this BBQ Pit Boys recipe at http://www.BBQPitBoys.com

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I have a couple of rump steak peices. I always end up either burning it or end up too rare. How long do you cook them for if you want well done steak and how do you know when to turn them over. I am using a frypan, thank you.

Cook them on medium heat. Don’t overturn the steaks because they end up too tough to eat. Wait until the blood starts coming to the surface of the steak before you turn it over and cook the other side.

I like to cook flank steak on my grill pan in the kitchen and it comes out nice and tender and works great for steak salad or sandwiches. Our grocery store just recently raised the price of this steak by 1.50 per pound. Is there another cut of beef that will is less expensive but can still turn out tender on a grill pan?

try a skirt steak…marinate it well to make it tender

I just realized i left a Delmonaco steak marinating in my fridge for at least 9 days in a sealed container. It was never left out and consistantly kept cold at 40 degrees. The marinade also has no alcohol or wine in it so it cant ferment. Is my steak safe to cook and eat? If so how much longer would it be safe for? Any reliable information on this will earn a best answer thank you Hopefully i can enjoy my steak dinner tomorrow night..

If you want to enjoy a delicious and healthy steak dinner tomorrow night, throw that one out and go buy a fresh one. When in doubt, don’t…not worth taking the chance to find out the answer to your question.

I’ve heard that steak should be left out of the fridge, at room temp, to warm up a bit before cooking. It definitely works because I first pan fry the steak, and there is much less burning and smoke when the steak isn’t cold.

So I’m wondering, how long should it be left out for? An hour, two hours, or more? The steak I get is in individual vacuum sealed packages, so that might allow it to be left out longer. Let me know.

I would say a good 20 minutes… here’s a trick… if you want your meat medium to well, let it come to room Temperature. If you want your meat rare, leave it in the fridge until you are ready to cook it.

I am a great cook but, I always come up short in the steak department. As a kid I never had it and my mother never cooks it. I am trying to feed a family of four and would love to know what affordable great steak can I buy and how to cook it at home? Please help cause Im hungry.

The best cuts of meat are definitely the loin areas. These are your porterhouses and your filet mignons. These steaks are by far the most tasty and are by far the most expensive. If you really want the true steak experience, buy about three or four porterhouse steaks and slow cook them on the grill about 10 minutes at a very low heat (120-150 degrees). Do not char the outsides and keep the insides pink. You steak will come out delicious.
If you want a first time, cheaper steak experience, try buying a bone-in T-bone or NY strip. though still cut from the same area, it is a smaller steak and will cost you less. No matter what you choose, do not, i reapeat, do not overcook your steak. You will end up with a chewy, charred piece of meat. You might as well have purchased carne asada or beef jerky if you overcook it. Keep it rare and make some baked potatos and a nice bottle of merlot to compliment the taste.
Have fun.

I went to Ruth’s Criss Steakhouse and they butterflied my steak. How is this done and what kind of steak should I use and what kind of knife.

I usually use a small paring knife – they’re more flexible, so you can maneuver them much more easily. Start with a steak that is about 1 to 1 1/2 inches thick. Make a small slit down the center of the steak, probably 2/3 of the way deep. Then, slit open the inside of each side, so that it looks like two envelopes, with the open ends facing each other. That’ll be perfect!