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7 - Steak Etouffee ala Cast Iron ~ Foamheart

post #1 of 50
Thread Starter 

I have been planning to try this for years to see if it was what I remembered. It is and it's awesome! We all know what crawfish etouffee is, this is for those months when we are crawfish challenged. Actually, my Mom use to do this with fresh pork liver (the only way she could get me to eat it) and called it liver gravy.

 

This though is called 7 steak etouffee.

 

What is a seven steak? It is the tuffest stringiest no taste piece of beef on the steer. They look like this, and had always been inexpensive until I bought these to do this cook with.

 

 

Its a really complex recipe, made like an etouffee obviously....LOL.

 

Soooooo..... cut it up in portion sized chunks (these are normally cut very thin). Dust with flour, salt and pepper, and brown the pieces off and remove. Here it gets really hard so follow intently. Take one bunch of fresh green onions which can appear mysteriously on you back porch if you hint around enough. 

 

Step back for a kitchen helpful hint. All of your fresh herbs and green onions, if simply processed just right will last for months and months in the reefer. Seriously, Rachel Raye taught me. They are simply washed and wrapped in wettened paper towels. I usually then put the wrapped onions in a newpaper baggie. Weeks! Maybe a month if you keep the paper towels wet!

 

 

The same with fresh herbs, these happen to be parsley and cilantro

 

 

Just cut off the end what you need to use. I know these keep months!

 

OK, you guys probably all knew this, but it all just drops down in the crisper and lasts forever. Pretty dang handy!

 

Ok, back to the recipe!

 

First melt a stick of butter, we don't eat this everyday and without the butter and fresh green onions it ain't etouffee! Melt it in the skillet you browned the steak and I use this word in its losest form of the word.

 

Butter melted, add a large bunch of fresh green onions chopped up. It looks a lot but don't worry about it. Then add the browned steaks back on top the onions.

 

 

Put on the lid, set it on the lowest setting and go Christmas shopping for 3 hours. No liquids needed. no stiring required, just keep the lid on and walk away.

 

About two hours in, add a teaspoon of Lea & Perrins, a teaspoon of your favorite Cajun spice mix, 1/2 teaspoon of California garlic salt, a pinch of ground cayenne (don't rub your eyes or scratch the nether-regions after this till ya wash those hands!) Walk away!

 

 

And in another hour, taste, adjust, and have a big pot of rice cooked. And a large bottle of Tabasco Sauce!

It has all sweated down into the most unbelieveably delicious juices. OMG! The childhood memories are just flooding in and where's that bottle of tabasco. Its like that special sauce to top the bread pudding. This etouffee cries out for tabasco!

 

 

 

Hey I got a money shot too!

 

 

Seven steak etouffee, like nothing you've ever had before. Delicious!

 

Cut up seven steak, butter, green onions,spices, and a touch of water if you can't leave the skillet lid down....LOL 

post #2 of 50
Looks tasty,nice work!drool.gif
post #3 of 50
Wow Foam, very very nice my friend ! Looks sooo tasty, that had to bring a big biggrin.gif to your face when eating it ! icon14.gif
post #4 of 50
Dangit, Foam. Lord knows I love a good ettoufee almost as much as I love gumbo. And that looks good. Never heard of a steak ettoufee but I sure am willing to try it.
post #5 of 50
Wow. Awesome Foam. I havent had this before but drool.gif

Points
post #6 of 50
Another delicious looking meal. I am considering a trip to Louisiana just to eat dinner at your house haha.
post #7 of 50
Thread Starter 
Quote:
Originally Posted by b-one View Post

Looks tasty,nice work!drool.gif

 

Thank you, it used to be a cheap way to deliver a really taste meal for a large group cost effectively. Now I am not so sure..>LOL

post #8 of 50
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

Wow Foam, very very nice my friend ! Looks sooo tasty, that had to bring a big biggrin.gif to your face when eating it ! icon14.gif

 

Thank you sir. I have some left of a 10lb. box of pork liver in the freezer I bought just for boudin. I can't wait to thaw some out and see if it works on Liver gravy like I think it will...... Gwad I HATE liver too! Would that be irony or an oxymoron? <Chuckles>

post #9 of 50
Thread Starter 
Quote:
Originally Posted by hamrhead1971 View Post

Dangit, Foam. Lord knows I love a good ettoufee almost as much as I love gumbo. And that looks good. Never heard of a steak ettoufee but I sure am willing to try it.

 

Its not as good as a crawfish etouffee, but then again you don't have to peel tails either....LOL.

post #10 of 50
Quote:
Originally Posted by Foamheart View Post

Its not as good as a crawfish etouffee, but then again you don't have to peel tails either....LOL.
I know what you mean. Sitting there peeling leftover crawfish gets old pretty fast. If you are ever over west of Lafayette on I10, there a place right off the interstate in Rayne called the Frog City Cafe. Really good food and they make a fantastic frog leg ettoufee. That's where the wife wants to go every year on her birthday, great little place.
post #11 of 50

Oh My Foam! looks awesome, if you keep going on with these recipes your points will exceed your posts in no time!

 

Keep up the good work my friend.

 

:Looks-Great: 

post #12 of 50

I could be all over that,now I want some bread pudding after reading this.Thanks for sharing

Richie

 

:points:

post #13 of 50
I suppose the "bringer of herbs" gets a place at the table... I know I don't live close enough..... RATS !!! looks MY-T FINE to me.... I gotta move to LA...
post #14 of 50

That will keep you warm on a cold day. :Looks-Great:

 

Larry

post #15 of 50

Looks delish Kevin.....love me some Ettoufee, with shrimp being the way to go up here. Here ya on the beef prices.....seems like nothing is below 5-6 bucks a pound anymore.....Regards, Willie

post #16 of 50

Looks delicious.  This is the way my mom used to cook liver and it is delicious enough that I grew up thinking I loved liver and onions with mashed taters.  Found out later in life that what most call liver and onions isn't fit for anything but re-soling a pair of boots and has no gravy!

 

Thanks for the memories of a beautiful woman.

post #17 of 50

Nice cook Kevin! I like to use the 7 bone roasts like a chuck roast (here they are half the price of chuck). I cold smoke them then into the cream can for the final cook.

 

:points:

post #18 of 50
That looks great, and I have the same dinner plate set as you do!
post #19 of 50

Foam,, Looks great but never heard of  etouffee??,,,guess I live too far back in the woods,,,I like the 7 bone in roasts also,,,, I'd try some,,,

 

DS

post #20 of 50
Thread Starter 
Quote:
Originally Posted by hamrhead1971 View Post

Dangit, Foam. Lord knows I love a good ettoufee almost as much as I love gumbo. And that looks good. Never heard of a steak ettoufee but I sure am willing to try it.

 

I have done some stomping around in Rayne/Church Point. Matter a fact its where I attended my first Courir de Mardi Gras w/ a college buddy. from there to the Sabine, south of !-10 is some fine frog hunting! Just don't grab those red eyes by mistake!

 

Quote:
Originally Posted by c farmer View Post

Wow. Awesome Foam. I havent had this before but drool.gif

Points

 

This is down home Cajun food which requires no special cajun ingredients. Kind of like Boudin.

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