Cindy Hamilton wrote:
>
> On Friday, May 8, 2015 at 5:23:16 PM UTC-4, Bryan-TGWWW wrote:
> > On Friday, May 8, 2015 at 12:57:33 PM UTC-5, Brooklyn1 wrote:
> > > Gary wrote:
> > > >
> > > >The other night I finally cooked one of steaks that
> > > >were gifted to me. Box of 4 12oz vacuum-sealed kansas city strip
> > > >steaks about 1" thick. I'm guessing that KC strip steaks are the same
> > > >as NY strip steaks???
> > > >
> > > >I let them warm up in some worchestershire sauce,
> > >
> > > Why did you soak those steaks in worchestershire sauce, did they smell
> > > funky?
> > >
> > > >then pressed into both sides:
> > > >-thyme
> > > >-terragon
> > > >-basil
> > > >-garlic powder
> > > >-fresh cracked pepper
> > > >-kosher salt
> > >
> > > You forgot the oregano, rosemary, and dillweed.
> > >
> > > >Pan seared each side then continued to cook briefly to medium-rare.
> > > >Threw in some onions halfway during the cooking. After steak was done,
> > > >I added some water to deglaze the pan and finish the onions.
> > > >
> > > >Served with a large baked potato, fresh corn, a little chunky
> > > >applesauce and the reduced onion deglazed mix over the steak and
> > > >potato.
> > > >
> > > >It was a good meal.
> > >
> > > What, no Heinz red?
> > >
> > > With all those added ingredients you would have done much better to
> > > use sale priced preground mystery meat for a meat loaf and served that
> > > pricey steak raw to your ferret, at least it would be appreciated. LOL
> >
> > Other than the "LOL," I agree with everything Sheldon wrote. What you did
> > befits the cheapest, crapiest cut of meat, not a strip.
>
> I don't know about that. If one eats steak frequently, it can be nice
> to change up the flavor a little bit.

Thank you, Cindy.

It's a very good mix of herbs and spice. Goes well with beef (and
lamb)

1) you use very little of each so as to not overwhelm the beef flavor.
Just a couple of pinches of the mix on each side.

2) This is not even my idea. Daughter used to date the head chef at a
popular restaurant here. He's the one that showed me this years ago.
Before that I used to cook steaks just with S&P. This is a good
variation.

I still have 3 of these KC strip steaks left.
Tomorrow, I'm cooking another one and will cut it into three 4oz
pieces just to experiment with the taste.

1) One piece with my mix
2) One piece the old way with just s&p
3) They included a spice pack of their "special mix." I'm going to try
some of that on the third piece. Hey, it's worth a try.

Steve's "steak bulgogi" sounds very good too. I looked up the recipe
of how to make that. Sounds perfect for a shish kebob thing maybe
with onion, green pepper and tomato. I'll probably try to pan fry that
mix too soon.

G.