Does anyone have any delicious recipes to cook a steak on the stove?

The classic stove top steak is steak au poivre, which is coated in peppercorns, seared in a skillet, and a shallot, butter, cream, and brandy sauce is made in the same skillet. The original and best recipe can be found at:





http://www.epicurious.com/recipes/food/v鈥?/a>Does anyone have any delicious recipes to cook a steak on the stove?
This is a recipe from Guy Fieri on Food Network


I have made it several times and it is delicious!





Java Crusted New York Steaks with Stout Glaze


Serves 4 - 30 minutes prep time





Ingredients:


1/4 cup medium grind Italian Roast coffee


1/4 cup black peppercorns, freshly cracked


2 Tbl. honey, plus 1 Tbl.


2 Tbl. kosher salt


2 Tbl. granulated garlic


2 tsp. cayenne pepper


2 tsp. paprika


4 (1 - 1 1/2 inches thick) New York strip steaks


2 tablespoons olive oil


16 ounces stout


2 tablespoons unsalted butter, room temperature





Directions:


Preheat oven to 425 degrees F.


Combine coffee, pepper, 2 Tbl. honey, salt, garlic, cayenne pepper and paprika in a small bowl. Press firmly onto steaks. Let steaks rest, covered, for 30 minutes at room temperature.


To cook, heat oil in a large saut茅 pan until almost smoking. Add steaks and sear 2 to 3 minutes on each side. Do not overcrowd the pan. Use 2 pans if needed.


Remove steaks to a baking dish and finish cooking in a 350 degree oven until desired doneness (5 - 6 min for medium rare). Remove to a cutting board or platter and let rest 10 minutes before slicing.


Meanwhile, bring stout to a simmer in a small saucepan and reduce by about 1/3. Remove from the heat and whisk in the butter and 1 Tbl. honey.


After steaks have rested, pour any juices from the cutting board into the sauce, and serve with steaks.Does anyone have any delicious recipes to cook a steak on the stove?
2 (6 ounce) beef steaks, such as New York or top sirloin steaks


2 tablespoons oil


salt and pepper





Brush both sides of the steaks with oil and season generously with salt and pepper.


Heat a large, heavy skillet over high heat. Add the steaks and sear on one side, about 5 minutes. Turn and sear on the second side for 3 to 4 minutes for rare, 5 to 8 minutes for med. Serve hot.





OR Steak with onion





4 tablespoons (1/2 stick) butter


2 tablespoons olive oil


2 large onions, sliced


1 boneless sirloin steak (about 2 pounds)


Salt and pepper


1/2 cup bourbon





In a large skillet, melt 2 tablespoons of the butter with 1 tablespoon of the olive oil over medium heat. Add the onions and cook, stirring occasionally, until golden, about 15 minutes. Transfer the onions to a bowl and set aside.





Generously season both sides of the steak with salt and pepper. Add the remaining 1 tablespoon of the oil to the skillet and fry the steak over medium heat, turning once, until browned, about 6 minutes per side for medium. Transfer the steak to a serving platter and cover to keep warm.





Add the bourbon to the skillet and, over medium heat, scrape up any bits that cling to the pan. Allow the liquor to simmer until reduced by half, about 1 minute. Add the onions and the remaining 2 tablespoons of butter and stir until the butter is melted. Reduce the heat and gently simmer until the onions are heated through, about 2 minutes. Season, to taste, with salt and pepper and stir in any juices that have run off from the steak.





To serve, cut the steak into 1/4-inch-thick slices and top with the onions.








Or Steak with Marsala sauce





2 pounds beef chuck steaks, well trimmed


salt and pepper to taste


2 cloves garlic, crushed


1/2 cup Marsala wine


1/2 cup chicken broth


3 tablespoons butter


1/4 teaspoon dried rosemary, crushed





Heat a large, heavy skillet over high heat for 2 minutes, or until very hot. Season steaks with salt and pepper to taste.


Place steaks in hot skillet and immediately turn down the heat to medium high. Cook for 4 minutes. Turn steaks and cook for an additional 4 to 6 minutes, depending on your tastes. Remove steaks from skillet to a platter and cover with aluminum foil to keep warm.


Remove skillet from heat. Quickly saute the garlic for 1 to 2 minutes in the skillet using residual heat. Return skillet to medium low heat and add Marsala and chicken broth. Bring to a boil and reduce for 3 minutes.


Remove pan from heat and whisk in butter and rosemary. Serve sauce over steaks.
Take the steaks out of the refrigerator and season both sides well with kosher salt





Heat oven to 375





Heat an oven proof skillet over high heat for 2 minutes. Add 1 tablespoon of canola, safflower, grapeseed or peanut oil and heat for 1 minute.





Add the steaks and set a timer for 4 minutes. Turn the steaks over and set a timer for 3 minutes.





Move the skillet with the steaks to the hot oven and roast 5 minutes for rare, 7 minutes for medium rare and 9 minutes for medium





Use a pot holder to remove the skillet from the oven. Remove the steaks to a clean plate and top with a pat of butter or some crumbled blue cheese. Tent loosely with foil for 4 minutes before slicing and serving. Pass the pepper mill at the table.
This is how to make a good steak.





Start with a decent piece of meat, A rib eye is pretty good.





Season the meat with salt and pepper. The very most you should put on it is a Montreal type steak seasoning. I like to stick mine back in the fridge for a bit.





Then remove from the fridge about 30 min before you cook it. YES, it is safe. This allows the meat to come to room temp so you don't shock the meat as much when you put it on the hot surface. Shocking the meat to much may make it tough.





From here you have a couple of options:





1. Heat a skillet up good and hot then add some fat. Oil, butter (is okay), or even bacon fat. Put the steak down and do not touch it. The meat is pretty cool. It will release from the pan when it has a nice golden brown color to it. Then flip. Brown it up on the second and side and reduce the heat if you want it cooked further.





2. Brown on both sides as stated above but then slide into the broiler if you skillet if oven safe use that, if not then put it in a broiler pan. And finish under the broiler.





3. Grill over a medium-ish hot indirect heat.





Remember a few more tips:





1. NEVER overcook a steak. Anything over medium is over cooking your steak and even medium is pushing the limits a bit. A weel done steak is a ruined steak and you may as well just toss your money in the trash.





2. Let the steak rest so that the stea will still be juicy from the first bite to the last bite.





3. Don't forget about carry over cooking, as the steak rests. Due to residual heat in the meatthe steak will cook a bit more as it rests.





I know that someone will say that you shouldn;t add salt before cooking bacuase it will dry it out. That is not true. I have always salted my steak and roasts before cooking and never had anything dry. Adding salt before cooking does Not dry it out but rather gives good flavor.
YES I DO! oh my gosh this recipe is so good!





1 tbsp olive oil


2 tbsp montreal steak spice


1 t-bone steak (or whatever you prefer)


add spice to each side and cook in a pan on medium heat until done the way you like it.


then when its done add a pinch of black pepper and sea salt (or regular) on one side.





a good side dish is home-made sweet potato fries in the oven with olive oil, a pinch of salt and a pinch of black pepper,. and for a veggie fiddle heads sauteed in a pan on med. heat with butter, and garlic.





enjoy (:
i just cook it on the stove and season it and make sure it is going to be tender by pounding it on both sides also i like it cooked in the oven also