Category Archives: Steak

Best Steak Marinade in Existence Recipe –

What’s the secret? Soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic, and a few dried herbs. Now you know.

Source: Best Steak Marinade in Existence Recipe –


Steak Marinade


1 tablespoon olive oil
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar or 1 tablespoon white vinegar
1 teaspoon yellow mustard
1 tablespoon soy sauce

Mix all ingredients together and place steaks into freezer bag with marinade, preferably overnight.
The original recipe used balsamic vinegar.Seems I never had that on hand so I just used white and listed that in the recipe, but balsamic is definitely better.

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Source: (1) Jean Spin

bacon dripping skillet steak & eggs | Ally’s Kitchen

Probably close to a perfect food~the egg. And, what is better with an egg than a nice cut of beef! And, it’s a given that eggs aren’t just for breakfast. In this case, the bacon dripping skillet steak & eggs makes a mighty fancy dinner dish. Just add some nice hot crusty artisan bread, and, wow, you’re in a place of goodliness.What I love about this dish is that you can keep it warm on the stovetop without significantly affecting the yolk of the egg, IF you have the temperature on a very low simmer heat. It seem like the greens under and around the eggs insulate and act as a buffer to too much heat that would overcook the egg(s). Another thing I love about it is the array of flavors with the salty olives and other ingredients you find at the deli counter’s salad bar to punctuate big flavor.

Source: bacon dripping skillet steak & eggs | Ally’s Kitchen

Steakhouse Shepherd’s Pie


2 pounds Idaho potatoes, peeled and cut into chunks
1/2 tablespoons extra-virgin olive oil (EVOO)
4 slices good quality bacon or peppered bacon, chopped
2 pounds ground sirloin
1 onion, chopped
1/2 pound button mushrooms, quartered
Black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups beef stock
2 tablespoons Worcestershire sauce
1 egg yolk
3 tablespoons sour cream
1/2 pound blue cheese, crumbled (recommended: Maytag)
3 to 4 tablespoons chives
1 teaspoon paprika
Serves 4

Place potatoes in a pot, cover with cold water and bring up to a boil.
Season water with salt and boil potatoes until tender, 12-15 minutes.
Heads up: save a ladle of starchy cooking water just before draining.
Heat a skillet with high sides over medium-high heat.
Add EVOO, half a turn of the pan and the bacon.
Crisp bacon and remove to paper towel lined plate.
Add sirloin to the pan and caramelize the meat, 4-5 minutes.
Add in the mushrooms and onions and cook until tender, 6-7 minutes more then season with salt and pepper.
While meat cooks heat a small sauce pot over medium heat and melt butter, whisk the flour into butter, cook 2 minutes then whisk beef stock into flour, add Worcestershire and season sauce with salt and pepper, to taste.
Thicken 6-7 minutes.
Pour gravy over the meat put to the side. Turn on the broiler to preheat.
Temper egg yolk by beating it with the starchy potato cooking water.
Place drained potatoes back into the pot you cooked them in to dry them out a little.
Mash potatoes with egg yolk and sour cream then fold in crumbled blue cheese and chives.
Season the potatoes with salt and pepper and spread across the top of the meat in an even layer.
Garnish the potatoes with paprika and place under broiler to crisp and brown the potatoes, 2 to 3 minutes.
Sprinkle bacon on top.
Serve immediately right from the hot skillet.

Recipe courtesy of Rachael Ray.

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Source: (98) Sharon’s Shared Recipes