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Found 2 results

  1. Recipe

    Instructions to make: Sirloin Steak with Bourbon Marinade Serving size: 2 people. Ingredients: - 1 Sirloin Steak (probably 2 pounds) - DX's Marinade Instructions: 1) Make the marinade as per DeathscytheX's marinade recipe. 2) Rinse off your steak, stab it with a fork about 10 or so times on both sides and place it in the marinade, then cover with plastic wrap and refrigerate it for about 6 hours or more. I pan seared this steak on the stove. Normally I would have grilled it, but it was too damn cold outside (its winter atm) and I thought the steak might burst into flame because of the alcohol content. X'D 3) To pan sear it, pour some of the marinade in the pan and get the temperature up really high. 4) Place your steak in the pan and let it cook for about 5 minutes. 5) Flip your steak and cook it for another 5 minutes. 6) Flip it again and its already done at this point, but I wanted to make sure it was well done (which it probably was at this point already), so I turned the stove off and covered it for another 2 minutes. 7) Take the top off and the bottom side will be more done looking than the top. Here is what it looks like on both sides. 8) While the steak was cooking, I threw a potato in the microwave on the baked potato setting a couple times for a side dish. Here is the completed steak with baked potato: I think I'd recommend only 1/4 a cup of bourbon for the recipe, even tho DX's recipe calls for 1/2 a cup. I swear there was enough alcohol left in the marinade after cooking that I got buzz after eating this. X'D It has a good strong flavor and no real need for a bbq sauce. But I'll grill this next time as the house smelled like a bar for a couple days after i cooked this inside. X'D
  2. Recipe

    Instructions to make: A marinade that can tenderize beef chuck steaks and other cuts. Amount: Enough for 2+ steaks. Ingredients: - 1 cup corn oil (or vegetable oil) - 1 tablespoon rice vinegar - 2 tablespoons dijon mustard - 3 tablespoon worcester sauce - 1 teaspoon pepper - 1/4 videlia onion sliced - 1 tablespoon garlic powder - 2 teaspoon salt - 2 tablespoons brown sugar Instructions: 1) Mix all the ingredients together in a bowl. 2) Rinse off two beef chuck steaks (or other cuts) and pat lighty with paper towels to take off some of the excess water. 3) Put your steaks in a bowl or in large ziplock bags and pour the marinade over the steaks. Flip the steaks a bit to make sure they are fully covered. Then either seal your ziplock bags or cover your bowl and refrigerate your steaks for at least 5 hours. 4) Cook your steak. I cooked mine at a high temperature on the grill for about 8 minutes or so. If you grill yours, be careful if you pour the leftover marinade on them, the marinade has a tendency to flare up some strong flames. (The woman's plate, she likes hers well, well done.) The steaks turned out quite tender for a beef chuck. There was still a little bit of chew to it, but not nearly as tough without marinade. If anything, let those steaks marinade over night or for 12 hours.