I was hungry for a steak so I was thrilled when I found a couple of
Tbones on sale. Froze one and ate the other.

I got potatoes and garlic ready for roasting and put one of my
favorite rubs on the steak.
http://i41.tinypic.com/n4hc8y.jpg

When the potatoes were about half way done I added the onion to the
pan and continued the roasting.
http://i40.tinypic.com/ioeuc5.jpg

Once the veggies were roasted I broiled the steak, heated up some
chili beans and was a happy little camper.
http://i41.tinypic.com/11hdrm1.jpg

The next night the leftover steak was turned into a steak salad.
http://i39.tinypic.com/j08jgl.jpg

I still have a little bit of the steak left. I think I'll do a quick
stir fry and have that over rice.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 03/20

koko > wrote in news:d87bs45q3rvm72kdo3kapb3t7bo8rnjpqh@
4ax.com:

>
> I was hungry for a steak so I was thrilled when I found a couple of
> Tbones on sale. Froze one and ate the other.
>
> I got potatoes and garlic ready for roasting and put one of my
> favorite rubs on the steak.
> http://i41.tinypic.com/n4hc8y.jpg


Nice set of pics..... as usual!!

What is the rub?

And I've never actually thought about broiling/grilling a steak before. The
last couple of t-bones we had, they were that thinck I had to sear both sides
in a frypan, and finish them off in the oven.


--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

On Sun, 22 Mar 2009 02:17:37 +0000 (UTC), PeterL >
wrote:

>koko >
>>
>> I was hungry for a steak so I was thrilled when I found a couple of
>> Tbones on sale. Froze one and ate the other.
>>
>> I got potatoes and garlic ready for roasting and put one of my
>> favorite rubs on the steak.
>> http://i41.tinypic.com/n4hc8y.jpg
>
>
>Nice set of pics..... as usual!!
Thank you Peter.
>
>What is the rub?
Recipe follows.
>
>And I've never actually thought about broiling/grilling a steak before. The
>last couple of t-bones we had, they were that thinck I had to sear both sides
>in a frypan, and finish them off in the oven.
If I don't throw them on the grill, putting them under the broiler is
my second choice, it still gets a good sear on the outside.


@@@@@ Now You're Cooking! Export Format

Cowboy Steak Rub

meats, spice blends/rubs

1 1/2 teaspoons ancho chile powder, or chilie powder of your choice
1 1/2 teaspoons espresso coffee finely ground
1/2 teaspoon brown sugar
1/4 teaspoon dry mustard
1/4 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 pound top sirloin steak; 1 1/4 inch thick

In a small bowl combine all the ingredients for the rub and coat the
steak well on both sides.

measurements X 10
chile powder 1/2 cup
coffee 1/2 cup
brown sugar, 2 T
dry mustard, 1 T
ground coriander 1 T
salt, 1T (I use a generous 1/2 T)
freshly ground black pepper 1 T

Notes: Ellie Krieger on food t.v.

** Exported from Now You're Cooking! v5.84 **

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 03/20

In article >,
koko > wrote:

> I was hungry for a steak so I was thrilled when I found a couple of
> Tbones on sale. Froze one and ate the other.
>
> I got potatoes and garlic ready for roasting and put one of my
> favorite rubs on the steak.
> http://i41.tinypic.com/n4hc8y.jpg
>
> When the potatoes were about half way done I added the onion to the
> pan and continued the roasting.
> http://i40.tinypic.com/ioeuc5.jpg
>
> Once the veggies were roasted I broiled the steak, heated up some
> chili beans and was a happy little camper.
> http://i41.tinypic.com/11hdrm1.jpg
>
> The next night the leftover steak was turned into a steak salad.
> http://i39.tinypic.com/j08jgl.jpg
>
> I still have a little bit of the steak left. I think I'll do a quick
> stir fry and have that over rice.
>
> koko

Yummy!

You really know how to expand the use of a steak. <g>
That'd only have lasted me for two meals, but I'm not currently eating
spuds at the moment and I know they are filling. <sigh>

That's one thing I've promised myself when I hit my goal weight.
A damned baked spud from Outback!!!

Nice series as always Koko, thanks!
I love doing steak salads.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
koko > wrote:
> I still have a little bit of the steak left. I think I'll do a quick
> stir fry and have that over rice.
>
> koko
> --

I'll take that off your hands, Girlie. Fax it over and I'll slice it
thin and toss it in the fry pan right after I take the eggs out of the
skillet. Just to warm the meat. The toast should be just about ready.
Yeah, that's the ticket.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - pot pie
"What you say about someone else says more
about you than it does about the other person."

In article >,
koko > wrote:
> Once the veggies were roasted I broiled the steak, heated up some
> chili beans and was a happy little camper.
> http://i41.tinypic.com/11hdrm1.jpg

> koko
> --

Clearly you loved your meal. I would not have thought about having
beans with that unless they were green beans. Hmmm. Food for thought.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - pot pie
"What you say about someone else says more
about you than it does about the other person."

koko said...

> I was hungry for a steak so I was thrilled when I found a couple of
> Tbones on sale. Froze one and ate the other.

> I still have a little bit of the steak left. I think I'll do a quick
> stir fry and have that over rice.
>
> koko


koko,

I was going to recommend making a "Leftover Philly Cheesesteak" but looking
for a youtube video to show the technique, it became sadly obvious that
most Philadelphians don't know how to cook a cheesesteak right. Even Pat's
and Geno's (the "across-the-street from each other battling for cheesesteak
supremacy BUMS!!!" can't do it right! They BOTH SUCK anyway!!! They roll
out cold, stale sloppy products, imho. Their only saving grace? You can get
one served in under 5 seconds! BLECHHH! Tourist SLOP-STOPS!!!!!!

The worst video I saw was pan fried Steakums with ketchup on wonderbread.

I'm so disgusted and disappointed, I lost my breakfast appetite.

</rant>

Sorry, I really tried my Boy Scout best. ((

Best,

Andy

"koko" > wrote in message
...
>
> I was hungry for a steak so I was thrilled when I found a couple of
> Tbones on sale. Froze one and ate the other.
>
> I got potatoes and garlic ready for roasting and put one of my
> favorite rubs on the steak.
> http://i41.tinypic.com/n4hc8y.jpg
>
>
WTF is all that shit on that poor T-bone?

On Mar 21, 9:17*pm, PeterL > wrote:
> koko > wrote in news:d87bs45q3rvm72kdo3kapb3t7bo8rnjpqh@
> 4ax.com:
>
>
>
> > I was hungry for a steak so I was thrilled when I found a couple of
> > Tbones on sale. Froze one and ate the other.
>
> > I got potatoes and garlic ready for roasting and put one of my
> > favorite rubs on the steak.
> >http://i41.tinypic.com/n4hc8y.jpg
>
> Nice set of pics..... as usual!!
>
> What is the rub?
>
> And I've never actually thought about broiling/grilling a steak before. The
> last couple of t-bones we had, they were that thinck I had to sear both sides
> in a frypan, and finish them off in the oven.
>

No steak on the barbie?


> --
> Peter Lucas
> Brisbane
> Australia
>
--Bryan

Andy said...

> koko,
>
> I was going to recommend making a "Leftover Philly Cheesesteak" but
> looking for a youtube video to show the technique, it became sadly
> obvious that most Philadelphians don't know how to cook a cheesesteak
> right. Even Pat's and Geno's (the "across-the-street from each other
> battling for cheesesteak supremacy BUMS!!!" can't do it right! They BOTH
> SUCK anyway!!! They roll out cold, stale sloppy products, imho. Their
> only saving grace? You can get one served in under 5 seconds! BLECHHH!
> Tourist SLOP-STOPS!!!!!!
>
> The worst video I saw was pan fried Steakums with ketchup on
> wonderbread.
>
> I'm so disgusted and disappointed, I lost my breakfast appetite.
>
> </rant>
>
> Sorry, I really tried my Boy Scout best. ((
>
> Best,
>
> Andy


koko,

I've been told to elaborate!

Start sautéing medium diced Spanish onions on a grill or flat stove pan in
vegetable oil over medium-high heat.

Take leftover steak and food process into a medium "dice" consistency.

When the onions are well wilted add 3x volume of meat to them, mixing to heat
up the steak bits.

Gather it all into a narrow column/pile (to fit a 9" Italian hoagie roll).
Amoroso is Philly's preferred roll.

Add favorite slices of cheese (or drip nuked cheez-whiz) to cover the mound
to melt a few seconds.

Drop the hoagie roll, split-side down (don't slice into two pieces!) closing
up/gathering the mound of goodness inside the roll and then...

This part takes a little practice...

With a long wide metal spatula (oil, if dry), with one hand holding the
cheesesteak in place, with an adept swipe underneath everything, pick up and
turn the cheesesteak upright (into a typical "hot dog stance") keeping the
spatula over the meat to keep everything in place, plate, serve and enjoy.

Optional: sautéd mushrooms, bell peppers, etc.

Depending on quantities on hand, divide into two or more colums for more
cheesesteaks.

Best,

Andy

P.S. A great cheesesteak doesn't need ketchup (no offense Stan!). You can
also apply dijon mustard it if you don't favor ketchup (Stan, there are just
some people in this world... <VBG>). --A

On Sun, 22 Mar 2009 01:28:03 -0600, Omelet >
wrote:

>In article >,
> koko > wrote:
>
>> I was hungry for a steak so I was thrilled when I found a couple of
>> Tbones on sale. Froze one and ate the other.
snippage
>
>Nice series as always Koko, thanks!

Thank_you_

>I love doing steak salads.

They are great summer food.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 03/20

On Sun, 22 Mar 2009 06:55:51 -0500, Melba's Jammin'
> wrote:

>In article >,
> koko > wrote:
>> I still have a little bit of the steak left. I think I'll do a quick
>> stir fry and have that over rice.
>>
>> koko
>> --
>
>I'll take that off your hands, Girlie. Fax it over and I'll slice it
>thin and toss it in the fry pan right after I take the eggs out of the
>skillet. Just to warm the meat. The toast should be just about ready.
>Yeah, that's the ticket.

I should have. I'm not going to admit what I finally did with it but
it sure in the heck was tasty.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 03/20

On Sun, 22 Mar 2009 08:49:16 -0500, Andy > wrote:

>koko said...
>
>> I was hungry for a steak so I was thrilled when I found a couple of
>> Tbones on sale. Froze one and ate the other.
>
>> I still have a little bit of the steak left. I think I'll do a quick
>> stir fry and have that over rice.
>>
>> koko
>
>
>koko,
>
>I was going to recommend making a "Leftover Philly Cheesesteak" but looking
>for a youtube video to show the technique, it became sadly obvious that
>most Philadelphians don't know how to cook a cheesesteak right.

snippage

>
>I'm so disgusted and disappointed, I lost my breakfast appetite.
>
></rant>
>
>Sorry, I really tried my Boy Scout best. ((
>
>Best,
>
>Andy

I appreciate the effort Andy. I'm sure you could earn an effort badge
by doing this.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 03/20

On Sun, 22 Mar 2009 11:07:14 -0500, Andy > wrote:

>Andy said...
>
>> koko,
>>
>> I was going to recommend making a "Leftover Philly Cheesesteak" but
>> looking for a youtube video to show the technique, it became sadly
>> obvious that most Philadelphians don't know how to cook a cheesesteak
>> right. Even Pat's and Geno's (the "across-the-street from each other
>> battling for cheesesteak supremacy BUMS!!!" can't do it right! They BOTH
>> SUCK anyway!!! They roll out cold, stale sloppy products, imho. Their
>> only saving grace? You can get one served in under 5 seconds! BLECHHH!
>> Tourist SLOP-STOPS!!!!!!
>>
>> The worst video I saw was pan fried Steakums with ketchup on
>> wonderbread.
>>
>> I'm so disgusted and disappointed, I lost my breakfast appetite.
>>
>> </rant>
>>
>> Sorry, I really tried my Boy Scout best. ((
>>
>> Best,
>>
>> Andy
>
>
>koko,
>
>I've been told to elaborate!
>
>Start sautéing medium diced Spanish onions on a grill or flat stove pan in
>vegetable oil over medium-high heat.

snippage of how to make a Philly Cheesesteak.

Thanks Andy, I saved that for future reference.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 03/20

koko said...

> On Sun, 22 Mar 2009 11:07:14 -0500, Andy > wrote:
>
>>Andy said...
>>
>>> koko,
>>>
>>> I was going to recommend making a "Leftover Philly Cheesesteak" but
>>> looking for a youtube video to show the technique, it became sadly
>>> obvious that most Philadelphians don't know how to cook a cheesesteak
>>> right. Even Pat's and Geno's (the "across-the-street from each other
>>> battling for cheesesteak supremacy BUMS!!!" can't do it right! They BOTH
>>> SUCK anyway!!! They roll out cold, stale sloppy products, imho. Their
>>> only saving grace? You can get one served in under 5 seconds! BLECHHH!
>>> Tourist SLOP-STOPS!!!!!!
>>>
>>> The worst video I saw was pan fried Steakums with ketchup on
>>> wonderbread.
>>>
>>> I'm so disgusted and disappointed, I lost my breakfast appetite.
>>>
>>> </rant>
>>>
>>> Sorry, I really tried my Boy Scout best. ((
>>>
>>> Best,
>>>
>>> Andy
>>
>>
>>koko,
>>
>>I've been told to elaborate!
>>
>>Start sautéing medium diced Spanish onions on a grill or flat stove pan in
>>vegetable oil over medium-high heat.
>
> snippage of how to make a Philly Cheesesteak.
>
> Thanks Andy, I saved that for future reference.
>
> koko


koko,

I could make us two or three.

Count with me: "One 1,000 calories, two 1,000 calories, three 1,000
calories..."

<VBG>

Best,

Andy

In article >,
koko > wrote:

> On Sun, 22 Mar 2009 06:55:51 -0500, Melba's Jammin'
> > wrote:
>
> >In article >,
> > koko > wrote:
> >> I still have a little bit of the steak left. I think I'll do a quick
> >> stir fry and have that over rice.
> >>
> >> koko
> >> --
> >
> >I'll take that off your hands, Girlie. Fax it over and I'll slice it
> >thin and toss it in the fry pan right after I take the eggs out of the
> >skillet. Just to warm the meat. The toast should be just about ready.
> >Yeah, that's the ticket.
>
> I should have. I'm not going to admit what I finally did with it but
> it sure in the heck was tasty.
>
> koko

That's not allowed Koko. <g>
Now give!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Andy wrote:

> Start sautéing medium diced Spanish onions on a grill or flat stove pan in
> vegetable oil over medium-high heat.
>
> Take leftover steak and food process into a medium "dice" consistency.
>
> When the onions are well wilted add 3x volume of meat to them, mixing to
> heat up the steak bits.
>
> Gather it all into a narrow column/pile (to fit a 9" Italian hoagie roll).
> Amoroso is Philly's preferred roll.
>
> Add favorite slices of cheese (or drip nuked cheez-whiz) to cover the
> mound to melt a few seconds.
>
> Drop the hoagie roll, split-side down (don't slice into two pieces!)
> closing up/gathering the mound of goodness inside the roll and then...
>
> This part takes a little practice...
>
> With a long wide metal spatula (oil, if dry), with one hand holding the
> cheesesteak in place, with an adept swipe underneath everything, pick up
> and turn the cheesesteak upright (into a typical "hot dog stance") keeping
> the spatula over the meat to keep everything in place, plate, serve and
> enjoy.
>
> Optional: sautéd mushrooms, bell peppers, etc.
>
> Depending on quantities on hand, divide into two or more colums for more
> cheesesteaks.


I do it somewhat differently:

1. I slice the meat thinly rather than putting it into the food processor.

2. I butter the inside of the hoagie roll and put it on the griddle until
it's lightly toasted before enfolding the meat.

3. I chop the cheese into the meat with the spatula to get it more fully
incorporated. (I use either provolone, colby, or pepper jack cheese.)

Bob

Bob Terwilliger said...

> Andy wrote:
>
>> Start sautéing medium diced Spanish onions on a grill or flat stove pan
>> in vegetable oil over medium-high heat.
>>
>> Take leftover steak and food process into a medium "dice" consistency.
>>
>> When the onions are well wilted add 3x volume of meat to them, mixing
>> to heat up the steak bits.
>>
>> Gather it all into a narrow column/pile (to fit a 9" Italian hoagie
>> roll). Amoroso is Philly's preferred roll.
>>
>> Add favorite slices of cheese (or drip nuked cheez-whiz) to cover the
>> mound to melt a few seconds.
>>
>> Drop the hoagie roll, split-side down (don't slice into two pieces!)
>> closing up/gathering the mound of goodness inside the roll and then...
>>
>> This part takes a little practice...
>>
>> With a long wide metal spatula (oil, if dry), with one hand holding the
>> cheesesteak in place, with an adept swipe underneath everything, pick
>> up and turn the cheesesteak upright (into a typical "hot dog stance")
>> keeping the spatula over the meat to keep everything in place, plate,
>> serve and enjoy.
>>
>> Optional: sautéd mushrooms, bell peppers, etc.
>>
>> Depending on quantities on hand, divide into two or more colums for
>> more cheesesteaks.
>
>
> I do it somewhat differently:
>
> 1. I slice the meat thinly rather than putting it into the food
> processor.
>
> 2. I butter the inside of the hoagie roll and put it on the griddle
> until it's lightly toasted before enfolding the meat.
>
> 3. I chop the cheese into the meat with the spatula to get it more fully
> incorporated. (I use either provolone, colby, or pepper jack cheese.)
>
> Bob


Bob,

Fresh sliced (chilled) rib-eye is another cheesesteak animal!

But NEVER, EVER toast a cheesesteak roll! They probably do that sh*t in New
Jersey and elsewhere, but it's NOT allowed, officially, in PA!

I'll out-do any out-of-state cheesesteak on the planet!

Andy
For Hire!

In article >,
koko > wrote:

> On Sun, 22 Mar 2009 06:55:51 -0500, Melba's Jammin'
> > wrote:
>
> >I'll take that off your hands, Girlie. Fax it over and I'll slice it
> >thin and toss it in the fry pan right after I take the eggs out of the
> >skillet. Just to warm the meat. The toast should be just about ready.
> >Yeah, that's the ticket.
>
> I should have. I'm not going to admit what I finally did with it but
> it sure in the heck was tasty.
>
> koko
> --

You stood at the sink and gnawed? <gasp> I've done that. "-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - pot pie
"What you say about someone else says more
about you than it does about the other person."

On Mar 22, 9:43*pm, Melba's Jammin' >
wrote:
> In article >,
>
> *koko > wrote:
> > On Sun, 22 Mar 2009 06:55:51 -0500, Melba's Jammin'
> > > wrote:
>
> > >I'll take that off your hands, Girlie. *Fax it over and I'll slice it
> > >thin and toss it in the fry pan right after I take the eggs out of the
> > >skillet. *Just to warm the meat. *The toast should be just about ready. *
> > >Yeah, that's the ticket.

I leave them whole and put them in the toaster oven so as not to
introduce hickory smoke into my special egg pan.
>
> > I should have. I'm not going to admit what I finally did with it but
> > it sure in the heck was tasty.
>
> > koko
> > --
>
> You stood at the sink and gnawed? *<gasp> *I've done that. *"-) *

How uncivilized. Why don't you gnaw at the table?
> --
> -Barb

--Bryan