Recipes tagged with « Steak »
Steakhouse Bold Rub
A rugged beef rub rebuilt with altered quantities: coarse salt reduced, spices shifted. Onion and garlic powders swapped for smoked variants, with ground coriander added for a fresh twist. Each element plays a distinct role. The salt anchors flavor, smoked powders punch the nose, coriander brightens. Works best massaged into firm steaks like ribeye or sirloin, catching juices mid-rest. Store leftovers airtight, no fridge required for months if dry. Use tactile feel and aroma, not just clocks. Prevents burning sugar pitfalls. Spice balance stops overpowering one note.
Steak Frites Redux
Simple pan-seared ribeye, thick-cut fries stacked beneath, topped with herb-garlic compound butter. Cast iron essential. Steakhouse rub replaced by smoky paprika and garlic powder with a pinch of cayenne. Use duck fat for fries; adds depth. Cook steaks hot—listen for sizzle, watch for crust forming at edges. Resting steak vital: juices redistribute, no dry bites. Fries crisp, golden with slight crunch, creamy inside. Butter melts slowly over steak. Total cook time around 32 minutes, adjusted for thickness. Classic bistro dish with a subtle smoky kick, hearty satisfying textures.
Spiced Marinated T-Bones
Marinate T-bone steaks in a bold, herbaceous blend featuring scallions, garlic, and spicy serrano peppers. Infused with zesty lime juice, toasted cumin, and mustard seeds, these thick-cut steaks cook over high heat for a charred crust and juicy center. Serve with a rustic corn-infused mashed potatoes for balance. No dairy, gluten, nuts, or eggs come into play here.
Steak with Jalapeño Miso Butter
Ribeye steak pan-seared with a spicy-sweet butter made from jalapeño, green onions, miso, and maple syrup. The butter is rolled, chilled, and sliced atop resting steak. Visual cues: a well-browned crust on the meat, a melted swirl of butter that melts into folds and crevices. Balances heat from jalapeño with umami-rich miso and sweetness. Substitute tahini for miso if needed. Use ghee or clarified butter if lactose intolerant. Resting time crucial to redistribute juices and prevent dryness. Simple sear, no overcooking, quick prep with food processor—knows kitchen wins are in timing and temperature control.
Grilled NY Steaks with Brown Butter Cream
Two rib-eye steaks grilled over high heat. Brown butter sauce with crème fraîche and aged sherry vinegar replaces traditional balsamic and cream. Soy sauce swapped for Worcestershire for a savory boost. Grill marks and crust signal readiness over timing. Sauce cooks down until nutty aroma develops, whisked with acidity and richness. Resting meat under foil avoids drying and keeps juices locked. Slicing thin after resting reveals tender, juicy pink interior. Sensory cues guide doneness; sizzle, smell, touch. Practical tips on handling flare-ups and sauce texture tweaks included.
Sous Vide Flank Steak Twist
Flank steak cooked sous vide at 56°C for a tender medium rare. Grilled rainbow carrots replace usual orange ones. Creamy goat cheese herb spread swaps the fresh cheese for tang. Lemon zest added to boost brightness. Quick sear on hot grill after sous vide locks in crust with rosemary aromatics. Technique focuses on visual cues like crust color and carrot char to gauge doneness. Hose off grill post-finish to avoid flare ups. Aromatic rosemary adds pine notes during cooking. Alternative herb suggestions included. Avoid overcooking by respecting temps and timing. Practical solutions for bags and airtight seals. Framework flexible for home or pro kitchens.