The perfect steak features a crisp outside and a mouth melting centre. It will be impeccably seasoned and large enough to fill half your plate. Dylan, a local butcher who provides the meat for several of the finest restaurants Sydney has to offer, saysit is possibleto make the perfect steak at home and save a bundle, as steakhouses and restaurants are typically pricy.

Before you cook the perfect steak, you must buy the perfect steak, so be sure to purchase the correct cut for your dinner. In fact, you have several options when buying steak. For example, you can purchase top loin, tenderloin or T-bone.

If you buy a high-quality cut of steak, then your meat should only be seasoned a little. However, if you buy a less expensive cut, then season more. Before you add spicing, dry your steak. Also, be sure to season both sides and don’t use more than a teaspoon of salt and pepper.

Allow your steak to warm up to room temperature. Then, cook your meat on the stove to seal in the juices and finish cooking it in your oven. Be sure to preheat your oven to 450 to 500 degrees Fahrenheit. After your oven is at the set temperature, pour a small amount of oil into an oven safe pan and heat the pan on your stove before adding the steak.

The pan will be ready for your steak when you see a small amount of smoke. Add the steak and allow it to cook for three minutes. However, if your steak sticks to the pan when you attempt to flip it, then give it a little more time. Leave the steak in your pan and bake it in the oven for several minutes. You can check to see if it’s done by using a meat thermometer.

You may also reverse the method by cooking it your oven first and achieve a steak that is nice and brown on the outside while remaining juicy on the inside. Therefore, with the right cut of steak and cooking method, you’ll have a delicious affordable dinner.

Ingredients :

• 2 1/2 quarts chicken stock
• 1 block (16 oz.) of tofu, cut into 1 1/2 inch long strips
• 5 shitake mushrooms, cut into thin slices
• 1/2 cup soy sauce
• 1/2 tsp. white pepper
• 1/2 cup white vinegar
• 1 1/2 cups bamboo shoot strips
• 2 tablespoons cornstarch dissolved in 4 tablespoons water
• 3 eggs. beaten
• 1/2 tsp. sesame oil

Instructions :

Combine first seven ingredients in a pot and bring to a boil.  Drizzle the cornstarch mixture into the soup, stirring to thicken.  Then drizzle beaten eggs into soup, stirring. Top with sesame oil.

Ingredients :

• 2 pounds turtle meat
• 2 tablespoons oil
• 2 tablespoons flour
• 1/2 cup minced green onion tops
• 2 tablespoons tomato paste
• 1 cup chopped onion
• 1 cup chopped celery
• 2 cloves minced garlic
• 2 quarts water
• 1/2 lemon, sliced thinly
• salt and pepper to taste
• dash of Worcestershire
• dash hot sauce
• 2 hard−boiled eggs, sliced
• parsley
• 1/2 cup sherry

Instructions :

Cut turtle meat into small pieces and lightly brown in hot oil in large pot. Remove from pot and add flour to pot. Brown. To this roux, add celery and onions. Saute until limp. Add tomato paste, green onions, and garlic. Cook for a few minutes, stirring frequently so as not to burn roux. Return meat to mixture, add 2 quarts of water, seasoning, and lemon slices. Simmer in covered pot until meat is very tender and broth is smooth, about 1 hour, stirring occasionally.  Just before serving remove lemon slices and add sherry, parsley and Worcestershire sauce. Place slices of hard boiled eggs sprinkled with paprika in soup plates before serving. Additional sherry and hot sauce may also be added at table.

Ingredients :

• 1 turkey carcass
• 6 qt. water
• 12 peppercorns
• 3 stalks celery, sliced
• 2 bay leaves
• 1 onion, cut into eighths
• Pinch of garlic powder
• 1 cup barley, uncooked or 6 oz. medium egg noodles, uncooked
• 2 (16 oz.) cans tomatoes, drained and chopped
• 1 cup chopped onion
• 1 cup chopped carrot
• 1 cup chopped celery
• 2 tsp. salt
• 1/4 tsp. pepper

Instructions :

Combine first 7 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hour. Remove carcass from broth, and pick meat from bones; set aside.

Measure 4 quarts broth, and return broth to Dutch oven; refrigerate remaining broth for other uses. Bring broth to a boil. Add barley or noodles. If barley is added, reduce heat to medium, and cook 45 minutes. If noodles are added, reduce heat to medium and cook for 8 minutes. Add turkey meat, tomatoes and remaining ingredients. Simmer 30 minutes. Remove and discard bay leaves.

Ingredients :

• 1 pound Italian sausage
• 1 cup chopped onion
• 2 cloves garlic, minced
• 5 cups beef broth
• 1/2 cup water
• 1/2 cup dry red wine (optional)
• 8 ounces fresh tortellini pasta
• 1 cup sliced carrots
• 2 cups stewed tomatoes
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 8 ounces tomato sauce
• 1 1/2 cups sliced zucchini
• 2 green bell peppers, seeded
• and cubed
• 3 tablespoons chopped fresh parsley

Instructions :

1. Remove casings from sausage. Brown sausage and cook until crumbly. Remove meat from pot. Reserve 1 tablespoon drippings.
2. Cook onion and garlic in the drippings until tender. Add broth, water, wine, carrots, tomatoes, basil, oregano, tomato sauce, and the cooked sausage. Bring to a boil; reduce heat and simmer uncovered 30 minutes.
3. Add zucchini, green peppers, parsley, and tortellini. Simmer another 25 minutes, covered, for fresh tortellini, or 45 minutes, covered, for frozen tortellini. Serve with fresh Parmesan cheese sprinkled over the top.

Ingredients :

• 4 sweet potatoes (about 1 pound each)
• 8 cups water
• 1/3 cup butter
• 1/2 cup tomato sauce
• 2 tablespoons half and half
• 2 teaspoons salt
• 1/8 teaspoon pepper
• dash thyme
• 1 cup cashews (split in half)

Instructions :

Preheat oven to 375F. Bake the sweet potatoes for 45 minutes or until they are soft. Cool the potatoes until they can be handled. Peel away the skin, then put the potatoes into a large bowl. Mash the potatoes for 15−20 seconds, but you don’t need to mash them until they are  entirely smooth.
Spoon the mashed sweet potato into a large saucepan over medium/high heat, add the remaining ingredients and stir to combine. When the soup begins to boil, reduce the heat and simmer for 50−60 minutes. Cashews should be soft. Serve piping hot.

Ingredients :

• 1 1/2 lb. unpeeled, medium−size shrimp
• Vegetable cooking spray
• 1 tsp. olive oil
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup diced sweet red pepper
• 3 cloves garlic, minced
• 1/2 cup all−purpose flour
• 2 (10 1/2 oz.) cans chicken broth
• 1 1/2 cup water
• 3 cup peeled, diced red potatoes
• 1 cup diced carrot
• 1/2 tsp. white pepper
• 1/2 tsp. dried thyme
• 2 bay leaves
• 2 (12 oz.) cans evaporated milk
• 1 (16 oz.) can cream−style corn
• 1 tsp. hot sauce
• 1 lb. fresh crab meat, drained and flaked

Instructions :

Peel and de−vein shrimp; set aside. Coat a Dutch oven with cooking spray; add oil, and place over medium−high heat until hot. Add onion and next 3 ingredients; cook until tender. Add flour and cook, stirring constantly, for 1 minute. Gradually stir in chicken broth, water and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, stirring often, 20 minutes or until potatoes are tender.

Stir in milk, corn and hot sauce; return to a boil. Add reserved shrimp and crab meat; cook 5 minutes or until shrimp turn pink, stirring constantly. Remove and discard bay leaves.

Ingredients :

• 3 tablespoons butter
• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 1 teaspoon garlic powder
• 2 cups diced potatoes
• 2 carrots, diced
• 2 cups chicken broth
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried dill weed
• 2 (16 ounce) cans salmon
• 1 (12 fluid ounce) can
• evaporated milk
• 1 (15 ounce) can creamed corn
• 1/2 pound Cheddar cheese, shredded

Instructions :

1. Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
2. Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.

Ingredients :

• 1 pound bacon, chopped
• 2 stalks celery, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 8 potatoes, peeled and cubed
• 4 cups chicken stock, or
•    enough to cover potatoes
• 3 tablespoons butter
• 1/4 cup all−purpose flour
• 1 cup heavy cream
• 1 teaspoon dried tarragon
• 3 teaspoons chopped fresh cilantro
• salt and pepper to taste

Instructions :

1. In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
2. In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
3. In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

Ingredients :

• 2 tablespoons shortening
• 2 green onions, diced
• 1 stalk celery, diced
• 1 green bell pepper, diced
• 1 jalapeño pepper (optional)
• 1 tablespoon chopped fine parsley
• 1 quart cut−up okra
• 1/2 can tomato paste
• 1 tomato paste can of water
• 1 (18 oz.) can stewed tomatoes, chopped
• 1 lb. crabmeat
• 1 lb. shrimp
• 1 cup diced cooked ham
• 1 cup diced, cooked chicken
• 1 jar oysters (optional)

Instructions :

In a 10−inch frying pan melt the shortening. Add the onions, celery and peppers. Cook for 3 minutes. Add parsley and cook for 2 minutes. Add okra, reduce heat and cook for 15 minutes.

Pour all frying pan ingredients into a Dutch oven and add tomato paste and water, stirring frequently. Add 4 cups water and the tomatoes and cook for 30 minutes.

Add all the meats and cook for 20 to 25 minutes more, stirring frequently. Serve over hot, cooked rice.