Steak dishes are usually ones we indulge in, whether it be for dietary, financial, or social reasons. So when you cook it you need to make sure you prepare it properly to make it count. The good news is we’re got you covered on savoury selections, the bad news is you need to choose which one to make. Or do you?
There’s a reason steak and potatoes is a mainstay in society, it just works. There are many ways to make it and remake it, but we like a strip loin with a nice ribbon of fat around the edge, covered with caramelized onions, and bite size potatoes on the side. This dish is a classic and always a favorite.
Rib-eye steaks are the superstar of all steaks. They’re tender, flavorful, and melt in your mouth. What could possibly go better with it than some herbed butter that melts equally as quickly. Paired with frites, and you have the perfect side that adds a little crunch while also doubling as a dip stick for any runoff.
When cooking stir fry we often think beef is the bad guy, it’s not as healthy as chicken, and if it’s not cooked properly it often turns out bland and tough. With this recipe the flank steak becomes the hero as it’s full of flavor and is cooked quickly so it retains that soft, succulent tenderness you expect from steak. Just remember when you cut it, as in life, go against the grain.
Steaks come in a variety of cuts, and we’ve only highlighted a few, but like any ingredient there are multiple approaches to it. Leave the multiple approaches to us, and we’ll let you receive the multiple compliments.