32 ounces beef top round steak, cut in 4 steaks, about 1/2-inch thick
salt & freshly ground black pepper
3 cups all-purpose flour
1/4 cup seasoning salt or spice essence
1 1/2 cups buttermilk
vegetable oil (for frying)
1 pint oyster
2 tablespoons all-purpose flour
1 cup finely chopped onion
1/2 cup finely sliced green onion
1 teaspoon salt
1 teaspoon fresh ground black pepper
1/2 teaspoon seasoning salt or spice essence
2 1/2 cups milk

Directions

Using meat mallet, vigorously pound each steak until well tenderized and about 1/8″ thick.In a large bowl, combine 3 cups of flour with 3 tablespoon seasoning salt. In another large bowl, combine buttermilk with remaining 1 tablespoon seasoning salt.Coat steaks with flour. Shake off excess flour, dip steaks in buttermilk, and then coat again with flour. Place coated steaks on a rack over a sheet tray until ready to fry.

Preheat oven to 200 degrees.Heat 1/2″ of oil in large, deep-skillet or Dutch oven over medium-high heat until almost smoking. Fry the steaks in the hot oil until golden brown and cooked through, 1 to 2 minutes per side.When steak is done, transfer to paper-lined tray or plate to drain, and keep warm in the oven while you fry the oysters and make the gravy.

Coat oysters with the flour. Shake off excess flour, dip oysters in buttermilk and then coat again with flour. Fry oysters in hot oil until golden brown and cooked through, 2 to 3 minutes. Transfer the oysters to another paper-lined tray and place in the oven. Reserve pan with fond to make the gravy.

Add 2 tablespoons flour to skillet and cook, stirring, with the crumbly bits and oil 3 to 4 minutes. Add the onion, 1/4 cup green onions, salt, pepper and 1/2 teaspoon seasoning salt, and saute until vegetables are tender, about 4 to 5 minutes. Whisk in the milk, a little at a time, until thoroughly combined. Cook until gravy is smooth and thickened, about 5 to 10 minutes.

Spread a large serving spoonful of gravy on serving platter. Top with 4 steaks in spoke-like fashion. Place oysters atop each steak. Spoon additional gravy over oysters and in center of platter. Sprinkle with remaining green onions and serve.

1 lb of thinly cut steak
2 cups Mexican blend cheese, fancy shredded cheese
2 teaspoons complete seasoning (or use which ever kind of seasoning that you want)

Directions

Preheat oven to 350 degrees.Season the steaks.Put about 1 tablespoon of cheese on one end.Roll the steak up and place in baking pan.Continue with the last two steps until all steaks are in pan.Bake in oven for about 10 minutes.

* 1½ pounds beef tenderloin, cut in thin pieces
* 2 cups spaghetti, broken in pieces
* 4 tablespoons butter
* 1 onion, peeled, chopped fine
* Seasonings to taste

Instructions

1. Boil the spaghetti in salted water for about 18 minutes.
2. Drain off water.
3. In a frying pan put the butter.
4. When butter is foaming, fry quickly the tenderloin and onion for about 4 minutes.
5. Add the spaghetti and the seasonings.
6. Mix well together and serve.

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4 beef steak
1 cup beer
1 tablespoon packed brown sugar
1 teaspoon seasoning salt
1/2 teaspoon black pepper
1/2 teaspoon msg (sold under the label as Accent)

Directions

Place your favorite cut of steak in a shallow pan.Pour beer over steak and refrigerate 1 hour, turning occasionally.Meanwhile, combine brown sugar, seasoned salt, pepper and MSG, making a dry rub.Remove steaks from beer.Dry rub steaks all over; refrigerate 1/2 hour longer.Pre-heat grill or skillet to medium high.Spray cooking surface with non-stick spray.Cook until done to your likeness.

4 ounces unsalted butter, at room temperature
1 tablespoon red wine
2-3 ounces Roquefort cheese or maytag blue cheese
1 tablespoon lemon juice
salt and black pepper
4 aged New York strip steaks

Directions

While heating up the grill, mix the butter, wine and cheese, lemon juice salt and pepper in a glass or stainless bowl until well incorporated.with a spatula, scrape out mixture onto a sheet of wax paper. Mold the butter into a rough rectangle about 6 inches long; then using the wax paper, roll the mixture into a log, twisting the ends to seal. Place in the freezer.

Grille the steaks the way you like them. Put the steaks onto plates; remove the Roquefort butter from the freezer — it should be well-chilled — and slice into 1/2 inch thick medallions and place one or two on each steak. Let the steaks rest a few minutes and the butter melt a bit before serving.

* 1/3 Cup Lemon Juice
* 1/3 Cup Soy Sauce
* 2 Tablespoons Catsup
* 1/8 teaspoon Minced Garlic
* Dash of Pepper
* 1-1/2 Pounds Round Steak

Directions

1. Blend first 5 Ingredients in a 13 x 9 x 2 Pan. Place Round Steak in Marinade, turning to Coat. Cover & Refrigerate 6 Hours or Overnight;
2. turning occasionally. Drain & Broil 5 tp 7 minutes, on each side or until Desired Doneness, Basting Occasionally with Remaining Sauce. Makes 6 Servings

1 (2 lb) flank steak, 1-inch thick
4 crusty French roll, sliced in half and toasted

BROILING MARINADE

* 2 tablespoons extra virgin olive oil
* 1 lemon, juice of
* 3 garlic clove, minced
* 1/2 teaspoon oregano, crushed
* 1/2 teaspoon fresh coarse ground black pepper

FETA MARINADE

* 1 red onion, sliced into thin rings
* 1 red pepper, sliced into thin strips
* 1 green pepper, sliced into thin strips
* 1/2 lb feta cheese, crumbled
* 1/4 cup olive oil
* 3 tablespoons red wine vinegar
* 1/2 lemon, juice of
* 1/2 teaspoon dried oregano, crushed
* fresh cracked pepper, to taste
* salt, to taste
* Italian pepperoncini peppers (optional)

Directions

In a plastic or glass container large enough to hold the steak, mix together the ingredients for the BROILING MARINADE; Place the steak in the dish and turn to coat both sides; Cover and refrigerate overnight, turning once.

The next day, preheat the broiler until very hot; Place the steak on a broiling pan and broil 3 inches from the heat for 2 to 3 minutes per side, or until rare to medium-rare; Let sit 10 minutes before cutting.

Meanwhile, mix together the ingredients listed for the FETA MARINADE.

Slice the steak against the grain (on the bias) into thin strips; Place them into the bowl with the FETA MARINADE, mixing to coat; Let sit at room temperature 3 hours, stirring occasionally.

Stuff the rolls with the marinated meat and vegetables; If desired, garnish with tart, mildly hot Italian pepperoncini peppers.

4 (8-10 ounce) New York strip steaks, cut 1-inch thick
2 cups good-quality canned beef broth
2 ounces unsalted butter
1 lb fresh shiitake mushroom, cut 1/4-inch slices
salt & freshly ground black pepper
1/3 cup port wine
1 (8 ounce) package fresh enoki mushrooms
12 large scallion, cut up
extra-virgin olive oil, for brushing
chopped fresh chives, for garnish

Directions

About an hour before you serve set out the steaks at room temperature and build a fire in an outdoor charcoal grill or preheat a gas grill.Meanwhile, put the broth in a wide skillet, bring to a boil, and continue boiling until reduced to 1 cup, about 10 to 15 minutes; set aside.

In a heavy skillet, heat 2 tablespoons of the butter over high heat until bubbling slightly.Add the shiitakes and sauté, stirring frequently, until they are lightly browned, 3 to 5 minutes.Season lightly with salt and pepper.

Remove from heat and transfer the mushrooms to a bowl.Return the skillet to low heat, carefully pour in the Port, and, with a long kitchen match, carefully ignite.Let the flames die out on their own, then raise the heat.

While stirring and scraping with a wooden spoon to deglaze any pan deposits, cook until the Port has reduced to 2 tablespoons, about 1 to 2 minutes.Stir in the reduced beef broth and continue cooking until the liquid has thickened slightly but is still fairly light, 2 to 3 minutes more.

Stir the shiitake mushrooms and their juices back into the skillet and taste, adjusting the seasonings if necessary.Stir in the remaining 2 tablespoons of butter, one small piece at a time.Then stir in the mushrooms.Set the sauce aside, covering it to keep it warm.

When the grill is hot, lightly brush the scallions with a little olive oil.Grill them until browned and tender but still crunchy, about 2 minutes.Set the onions aside and keep them warm.Season the steaks on both sides with salt and pepper, and then brush them with olive oil.Grill them until medium-rare, 3 to 4 minutes per side.

Remove from the heat and let rest for a couple of minutes in a warm place.If necessary, reheat the sauce briefly.Place a grilled scallion on the side of each of 4 warmed dinner plates.Spoon most of the mushroom sauce in the middle of the plates, reserving a few tablespoons.

Place a steak on top of the sauce, spoon the remaining sauce onto the center of the steak, garnish with chives, and serve immediately.

* 1 pound ground beef
* 1/4 cup bread crumbs
* 1/8 to 1/4 teaspoon ground black pepper
* 1/2 teaspoon seasoned salt
* 1/2 teaspoon onion powder
* 1/2 teaspoon garlic powder
* 1 teaspoon Worcestershire sauce
* 1 tablespoon vegetable oil
* 1 large onion, thinly sliced
* 2 tablespoons all-purpose flour
* 1 cup beef broth
* 1/2 teaspoon seasoned salt

Directions

1. mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce
2. Form into 8 balls, and flatten into patties
3. Heat the oil in a large skillet over medium heat
4. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side
5. Remove the beef patties to a plate, and keep warm.
6. Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir
7. Gradually mix in the beef broth
8. Season with seasoned salt
9. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens
10. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.

* 1 1/2 pounds boneless beef sirloin steak
* 8 strips bacon, cooked and drained
* 1 (10 ounce) package frozen chopped spinach, thawed and well drained.
* 1/4 cup Parmesan cheese, grated
* 1/2 teaspoon salt
* 1/8 teaspoon cayenne pepper

Directions

1. Make diagonal slits at 1-inch intervals to within 1/2 inch of bottom of steak.
2. Repeat cuts in opposite direction.
3. Pound steak to 1/2 inch thickness.
4. Place bacon down center of meat.
5. In bowl, combine spinach, Parmesan, salt and cayenne.
6. Spoon over meat.
7. Roll up meat and secure with wooden toothpicks.
8. Cut into 6 slices.
9. Grill or broil to desired doneness.

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