I need new ideas for steaks!!!!

[isaac]

Hello all! I am writing a new menu for the told me that I HAVE to have a ny steak. a rib eye, and filet mignon. However, I need some fresh and unique ideas on things to do with a steak. In the past, we have peppered them, served them with caramalized onions, served them with demi sauce. served them with bleu cheese.


any different ideas????????

[dano1]

When writing menus i grab a couple of brews, flip through some cookbooks and go from there. Usually a recipe or picture will spark an idea for a dish. Also consider clientele and what they will or won't eat of course .
As for HAVE to have meats, thats par. You probably serve prime rib so ribeye steak is great for cross utilization. Filet and NY are a given.

hth, danny

[Suzanne]

There's a restaurant in NYC called Dylan Prime, which offers patrons the opportunity to customize their steaks with different crusts and sauces. You might see if you can find out more about what they do.

But, hey, do you mean you don't know any other sauces or condiments? You're the CHEF, man.

[scott123]

Maybe this is a dumb question but when you say you "peppered" them, was it a steak au poivre with a cognac (or brandy) based sauce? Steak au poivre is my preferred way for preparing steak.

Cuban mojo marinated grilled steaks are fantastic.

Dry rubs can be pleasant.

It's kinda lowbrow but just plain beef gravy is good on steaks, as is bechamel.

With sauteed mushrooms?

A butter sauce?

With garlic butter?

I've never heard or seen it done before, but alfredo would probably make a wonderful sauce for steak.

[phatch]

The Chiinese do a peppered Steak with onions dish that I really like. They use steak cut in thin strips but should transfer to a whole steak too.

Marinate with a soy/rice wine and just a hint of garlic for a bit. Pepper heavily, Cook over high heat. Sear off onions, add some marinade, reduce a bit, serve all over steak.

Yummy.

Perhaps serve it with some rice and stir fried vegies. Needs no particular other Asian touches, IMHO.

Phil

[chrose]

I have always liked compound butters with my steaks. A little old hat perhaps but still good. Things like a rib steak mirebeau with anchovy butter, maitre d'hotel butter is actually nice with a steak,
roasted peppers, garlic etc. Wine, brandy etc.
Use your imagination, stuff 'em too!

[phatch]

We did garlic butter on steaks last year at Scout Camp and it was well received.

There are some fun savory preserves to use on steaks too. Garlic Jelly, Red Pepper Jelly, Onion Jams/Marmalades, perhaps a bit of each?

Phil

[kuan]

Simple and classic prepartions have always worked for me. Try steak frite, carpetbagger, bordelaise, rossini, etc. Maybe blackened even. My feeling is you can easily ruin a steak by trying too hard.

Kuan

[cape chef]

Charred onions with Bourbon/Ginger redux

Smoked tomato fondue and Feta with a tapinade crust

Nesteled with candied shallots and roast garlic

Come on chef! you can think of some things..

Your filets will need the most help because there the least flavorful,but rib eyes,ny steaks should just be salted and peppered and grilled till rare and enjoyed.

Think about your sides with these meats, make them stand out in a way to compliment your beef selections. A good peice of beef should be prepared with little fuss (but excellent quality and cooking vessels) I mean carne asada,tartare,capacchio rely on quality instead of overly thought out sauces.

[isaac]

I was simply just asking a question to get some ideas. Isnt this a place in which we all can ask questions and get ideas? When I posted that.... it was late at night... i had one to many glasses of red wines and I wasent thinking cleary.

It was a simple question.

[soussweets]

we all need a little motivation once in a while suzanne, i understand that steak seems a simple dish, but it's always nice to see what your piers are doing. i see no need to belittle folks for asking questions. as far as the steak, the sky is the limit. i have to agree with most that you can salt and pepper my meat and drag it over the grill and call it dinner, but something as delicious as steak can be accompanied by anything hearty and robust(think of what you would like with a good oaky cab.) i also agree with kuan that a blackened steak can really tempt the taste buds. i have recently run a simple ribeye special i call a cowboy steak. salt,pepper,and gentle amounts of cumin and chili powder grilled ,,,,top with carmalized slices of onion and sweet bell's marrinated in tabasco chipotle sauce(if you haven't tried it, its fantastic) good luck chef


oops,,,, new thread,,,,,, post reply whats the diff.

Edit: That's okay, soussweets; I moved your reply into the thread where it belongs. (No hard feelings. )

[Pete]

One of my favorite toppings for steak, recently has been to saute mushrooms, onions, garlic and anaheim peppers, then deglaze with a hefty amount of worchestershire sauce ( and I do mean a hefty amount!!!). Then finish off this with a good amount of cold butter swirled in (monteed). The butter helps to smooth the worchestershire sauce and make the sauce kind of creamy.

[culinarian247]

edited post. but still...............

Leave my mom alone!

[isaac]

You know, i thought this place was a place in which you could bounce ideas off of each other and get some other ideas of stuff. Did i ever say i was going to "copy" anyones ideas? no! why do you flip through a cook book? to get ideas that you can build on. the same principal applies here. you ask a question... get some ideas..... and build from there. the underlining reasoning for the question was to simply see what other people have done in the past with steak.

[Anneke]

I think we all need to take a deep breath.

There's no need to get so personal. We are a community of chefs and food enthusiasts. That means we are allowed, even encouraged to come here and seek inspiration. I've done it, we all have to some degree. It doesn't mean we plagiarise other people's ideas, it just means that we trust each other's good taste enough to ask for them. What's so wrong about that? Isaac is not the first chef to do so. You think Thomas Keller's ideas are 100% original? He started out exactly the same way.

On the other hand, maybe you could have avoided some of this controversy by sharing your own ideas first. So, getting back to topic, what have you decided on?