Steak Bobcat Country Style Food

COUNTRY STYLE STEAK

Steps:

• Preheat the oven to 300 degrees F.
• Cut the meat with the grain into 1/2-inch thick slices and season on both sides with salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Dredge in the flour again and set aside.
• Add enough of the vegetable oil or bacon fat to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
• Remove the last steaks from the pot and add the chicken broth and thyme and whisk until the liquid just comes to a boil. Return the steaks to the pot and make sure they are all submerged in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.

RIB EYE STEAKS WITH COWBOY BUTTER

Steps:

• For the cowboy butter: Well in advance, make the cowboy butter. Place the softened butter in the bowl of a mixer fitted with a paddle attachment. Whip the butter until it's fluffy. Add the parsley, red pepper flakes, black pepper, garlic, lemon zest and the juice of half the lemon. Mix it until it's totally combined, scraping the sides as needed. Add more parsley, more lemon juice, more pepper or salt if you'd like.
• Lay out a long piece of plastic wrap and scoop the butter mixture in a long strip down the middle of it. Carefully pull one side of the plastic wrap over the butter, squeezing it gently to form it into a log. Continue to roll the log of butter into a roll. When it's all rolled up, twist the ends (like a piece of candy) until they become very taut (this means the butter is pressing together inside the plastic to form a cohesive roll). Place the roll of butter into the fridge so it will harden, or into the freezer if you need to speed along the process.
• For the steaks: Preheat the oven to 475 degrees F. Sprinkle salt and pepper on both sides of the steaks.
• Melt the butter in a heavy ovenproof skillet over medium-high heat. When it's melted and golden brown, sear the steaks for about 45 seconds per side. Set in the oven to finish, about 3 minutes.
• Lay a thick slice of cowboy butter on top of each steak so it will begin to melt. Serve within 5 minutes.

COUNTRY STYLE STEAK

Steps:

• Heat oven to 300ºF.
• Cut the meat with the grain into 1/2-inch-thick slices and season on both sides with salt and pepper. Put the flour into a pie pan. Dredge the pieces of meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Dredge in the flour again and set aside.
• Add enough of the vegetable oil or bacon fat to just cover the bottom of a 4- to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, about 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
• Remove the last steaks from the pot and add the chicken broth and thyme and whisk until the liquid just comes to a boil. Return the steaks to the pot, making sure they are all submerged in the liquid. Cover the pot and place it in on the middle rack of the oven. Cook until the meat is tender and falling apart, 1 1/2 to 2 hours.

STEAK - BOBCAT COUNTRY STYLE

Steps:

• Place steak on deep plate or in pie pan.
• Sprinkle lightly with garlic powder, too much will kill your meat's flavor.
• Cover very generously with seasoning salt, you can't add to much of this.
• Add plenty of worsteschire sauce, making sure it gets through the seasonings to the steak.
• Flip steak over and repeat all 3 ingredients in order.
• Let marinate for 20 - 45 minutes, flipping over at half time.
• Heat your grill on the highest setting for 5 - 10 minutes.
• Add steak once grill is hot and pour 1/2 of the remaining marinade on the steak - be careful not to let the grill flame up.
• Cook for approximately 3 minutes and rotate the steak 180 degrees.
• Cook for another 3 minutes and turn the steak over, pour the remaining marinade on at this time, again watch out for flames.
• Cook for 3 minutes and rotate the steak 180 degrees.
• Your steak is done when you see the meat starting to separate from the bone, but cut into it to check for individual preference on color.
• These instructions are for a 2 - 2 1/2 lb. porterhouse steak, about 1 1/2 - 2 inches thick, cooked on a regular gas grill, preferably to a rare (warm red) state. If cooking for guests sharing the steak, you can always cook a little longer in the microwave for those that like the center pink or well done.
• Serve hot with your favorite red wine and good cheese, light salads & herb pasta or mashed potatoes and steamed veggies aren't a bad idea either.
• Best part is any leftovers make great cold steak salads, yummy toppings for nachos or breakfast fillings for tortillas.

BAKED COUNTRY-STYLE STEAK

Steps:

• Preheat oven 200 degrees.
• Flour and brown steaks in a small amount of oil in skillet.
• Place steaks in 8x12 casserole.
• Add mushroom soup, water, and onion to meat drippings in skillet in which meat was browned.
• Simmer together and add kitchen bouquet, Pour over steaks and bake covered for 2 hours.

CROCK POT MELT-IN-YOUR-MOUTH COUNTRY STYLE STEAK

Steps:

• Place cubed steaks in crock pot and set on "Low".
• Mix together cream of mushroom soup, dry onion soup and water in bowl and pour over top of cubed steaks.
• Cook for 8-10 hours. Steaks will be so tender, they may fall apart when you take them out.

SWISS STEAK - COOK'S COUNTRY

Steps:

• Preheat oven to 300 degrees F.
• Cut roast, crosswise, into 4 even pieces; turn each piece on it's side and carefully cut out the gristle so that you have created 2 new steaks.
• Pat each steak dry with paper towels and season generously with salt and pepper.
• Heat 1 tablespoon of the oil in a Dutch oven over medium high heat; brown half the steaks for about 3 minutes per side, remove, and brown the remainder.
• Add onions to now empty pot and cook until softened, 5 minutes.
• Add garlic, thyme, tomato paste, flour and cook until fragrant, about 1 minute.
• Stir in diced tomatoes and chicken broth; bring to a boil.
• Return steak and any accumulated juices; transfer to oven, cover, and cook until fork tender, about 2 hours.
• Transfer steaks to a platter and tent with foil to keep warm; skim fat from sauce.
• Stir in sun dried tomatoes and parsley; season with additional salt and pepper, if needed.
• Pour sauce over steaks and serve.

CROCK-POT COUNTRY STYLE STEAK

Steps:

• You have a choice with this recipe - I've done it both ways depending on my time. You can brown your steaks lightly on each side or put them in the crock-pot raw.
• Add soup, water and beef broth. Stir all together and make sure that steak is covered. Add salt and pepper.
• Cook on low for 4-5 hours.