Steak:

[dredge]

Originally Posted by quido [You must be logged in to view images. Log in or Register.]

to the people looking for recipes: do you really think this one guy has some lone secret that nobody else knows about, that you can't find on the internet in less than two minutes, that is a deal-breaker when it comes to cuisine? I know all the notes to Little Wing - does that mean I can play it like Jimi? No. Cooking successfully isn't knowing the right recipe - that much should be a given - it's a certain amount of attention, finesse, and an amount of knowledge and experience that simply can't be taught. I'm no expert but I know that much.

it's pretty much true, I had to write standardized recipes in the past, like for this restaurant, covert everything to metric and get translated into Mongolian, but for the most part the only recipes that have stayed with me through the years are baking recipes because baking pastries and stuff is chemistry, you shouldn't try to just wing it when it comes to baking ratios or stuff doesn't turn out and you wasted time and money. I'm not a pastry guy by the way, I let my fiance do all the baking, she's got way more patience with scales and measurements than I do.

If you want to learn how to cook I suggest trying to learn different basic techniques and what works best for each main ingredient, for example learn how to braise short ribs, and then you will know how to prepare tough cuts of meat and how to slow cook things etc... Learn how to grill a piece of salmon, chicken, steak etc.. Learn how to make a pot of soup and a stew, etc..

Learning what flavors complement each other comes with experience, simple is usually better. Some things just work, like fish usually pairs well with lemon, butter, white wine, maybe some fresh dill, etc... there is a reason no one puts pizza sauce on it, don't try to reinvent the wheel.

I don't walk around with recipes in my head, if I'm getting ready to make something and I'm not sure on all the ingredients I glance at a recipe online and get the "gist" of it, I rarely write down measurements, because experience will get me through most of the time.

With that said here are 2 recipes that look solid to me, I wouldn't use Madeira wine because I don't have any, I would use what I have available etc.. and I would adjust the recipe to use the red eye gravy.

http://www.myrecipes.com/recipe/mich...0400000118324/

http://homecooking.about.com/od/cond.../blsauce23.htm

I picked these two because they're from "southern living" magazine and happen to like them