how to make a good stake dinner for one?

ok so im a vegitarian and dont know much about cooking stake, or making a nice stake dinner, and I want to suprise my boyfriend by making him a nice steak meal… but I dont know how I should cook it and what I should make to go with it… it cvan be kind of picky when it comes to vegitables.

Answer #1


Answer #2

well, when I make my steak, I usually make it in this spice called creole(if he likes spicy/salty he will like it) and melted butter. theres many ways to make your steak, but I cook it completely through(rare I think),and you can have mashed potatoes,and a bread choice, and green beans or salad

Answer #3

Well it’s very easy to do. It’s best if you cook the steak on a grill though and you should marinate the steak for a day before cooking for best results. But it almost foolproof. So here is your marinade:

in a 1 gallon zip lock bag combine the following ingredients:

1 cup italian dressing 1 tablespoon of A1 sauce 1 tablespoon of soy sauce 1/4 cup of red wine vinegar

Add your steak to the bag, remove as much air from the bag as possible before closing the bag then shake it up. place in refrigerator overnight shaking it up every now & then.

Here is how you cook it: Turn your gas grill on high ( or charcoal if thats what you have) and preheat. Put steak on grill. Turn steak over after 4 minutes, cook for another 5 minutes and your done. And your boyfriend will love it! enjoy

Answer #4

You can cook Mapo tofu, which is the essiest kind of Sichuan food and the spicy taste makes it very popular. The feel of the particular dish is often described by cooks using seven specific Chinese adjectives: numbing, spicy hot, hot temperature, fresh, tender and soft, aromatic, and flaky. These seven characteristics are considered to be the most defining of authentic Mapo doufu. The authentic form of the dish is increasingly easy to find outside China today, but usually only in Sichuanese restaurants that do not adapt the dish for non-Sichuanese tastes.It is said that Ma Po bean curd introduced to Japan after the bags were made of fast food,

How to cook Mapo Tofu?

Mapo TofuIngredients:

1 block silken tofu (19 oz box) 1/4 lb ground pork 3 tablespoons Sichuan spicy bean paste 2 tablespoons chili powder 2 tablespoons cooking oil 3 tablespoons chili oil 1 tablespoon Sichuan peppercorns (roasted and ground to powder) 1 tablespoon light soy sauce 1 teaspoon fermented black beans (rinsed and pounded) 2 stalks of leeks or scallions (chopped into 1 or 2-inch length) 2 gloves garlic (chopped) 1/2 cup water Salt to taste


Step 1. Cut the tofu into small pieces, drain the water from the tofu and set aside. Step 2. Heat up a wok and pour in the cooking oil and chili oil. Add the chopped garlic, ground pork, spicy bean paste and stir-fry until the pork is half-done. Mapo Tofu Step 3. add in chili powder, soy sauce, fermented black beans and stir-fry until aromatic. Mapo Tofu Step 4. Add in the tofu and water; stir gently to blend the tofu (don’t break them) well with the sauce. Lower the heat and simmer for about 3-5 mins or until the sauce thickens.

Step 5. Add in the roasted Sichuan peppercorn powder and chopped scallions. Gently stir and blend well. Dish out and serve hot. Mapo Tofu

Cook’s notes 1.To tone down the numbing spiciness of this dish, use less roasted sichuan peppercorn powder, chili powder, and chili oil. Adjust them to fit your palate. 2.The Ma Po Tofu served at Chinese restaurants in the US has been adapted to appeal to local taste–the level of numbing spiciness is largely toned down.

you also can make vegetable and fruit salad, and some other tasty food.

you can know more about the Chinese cuisine on

Answer #5

Dont go over the top with extra ingredients… Go to the butcher and get a nice steak. The more you spend the easier I find it is to cook you have less chance of completely stuffing up a better steak. Then when cooking use the four finger rule.. Touch your thumb to the tip of each finger. The pinky is “medium/well done” through to the pointer which is somewhere near medium rare.Feel the base of your thumb the softness of that area is pretty close to how soft a steak will be at each level. I personally find that a steak has to be pink in the middle to be good. I much rather undercooked then over cooked but everyone is different on this. I dont know many people who will eat a rare steak.. Be safeish and go for the finger next to the pinky. A nice mushroom or pepper steak is good but I hate it when the gravy is all over the steak.

Hope this helps

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