STEAKHOUSE STEAKS
Provided by Ina Garten
Time 37m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees.
- Heat a large cast-iron skillet over high heat for 5 to 7 minutes.
- Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the salt and pepper.
- When the pan is extremely hot, add the steaks and sear evenly on all sides (top, bottom, and sides) for about 2 minutes per side. (Be sure the cooking area is well ventilated.) You'll probably need about 3 turns to sear the sides and about 10 minutes total.
- Remove the pan from the heat and arrange all the filets flat in the pan. Top each with a tablespoon of butter, then place the pan in the oven. Cook the filets for 8 to 12 minutes to 120 degrees for rare and 125 degrees for medium-rare. Remove the steaks to a platter, cover tightly with aluminum foil, and allow to rest for 5 to 10 minutes.
JAPANESE GRILLED HIBACHI STEAK
Traditional Japanese hibachi steak is cooked over a charcoal grill, not an iron griddle. Bring authentic hibachi grilling to your next backyard cookout!
Provided by Sarah | Curious Cuisiniere
Categories Dinner Recipes
Time 40m
Number Of Ingredients 8
Steps:
- In a small bowl, mix the garlic and ginger with the sugar, soy sauce, water, and oil, until the sugar has dissolved.
- Place the steak in a tight-fitting dish with high sides (or a zip-locked bag). Pour the marinade over the steak, turning to coat. Marinade for 30 min, while you preheat your charcoal grill.
- Preheat your charcoal grill to high heat (roughly 450F). (You should be able to hold your hand 4-5 inches from the grates for 2-4 seconds.)
- Once your grill grates are hot, remove the steaks from the marinade and grill for 2 minutes per side, turning once gently with tongs.
- When you think your steaks are done, test the internal temperature with an instant-read thermometer. You are looking for an internal temperature of 130F for medium rare or 140F for medium. (The internal temperature of your steak will rise around 5 degrees while the steaks rest, bringing them to the correct temperature for each doneness listed.)
- Remove the steaks from the grill and let rest for 5 minutes before slicing.
- Top with sesame seeds and sliced scallions, if desired for serving.
- Serve with white rice and grilled vegetables.
Nutrition Facts : Calories 284 calories, ServingSize 1/3 of recipe
STEAK ON A STICK
A quick and easy, very tasty version of the teriyaki steak-on-a-stick that you get from a Chinese restaurant. It's great as an appetizer or even as finger food at a football watching party! I also use it for just plain old regular steaks to grill! Either way, it's awesome! My uncle came up with the recipe and gave it to my mother, who passed it on to me! LOVE it!
Provided by Dominique Lynne
Categories 100+ Everyday Cooking Recipes
Time 8h20m
Yield 20
Number Of Ingredients 10
Steps:
- In a large resealable bag, combine the soy sauce, olive oil, water, molasses, mustard powder, ginger, garlic powder and onion powder. Seal and shake the bag to mix together. Add steak strips to the bag and seal. Refrigerate for at least 8 hours to marinate.
- Preheat the oven's broiler. Thread meat onto skewers and place on a broiling rack.
- Broil the steak for 3 to 4 minutes on each side. Arrange on a platter to serve.
Nutrition Facts : Calories 110.3 calories, Carbohydrate 2.2 g, Cholesterol 18.6 mg, Fat 6.6 g, Fiber 0.1 g, Protein 10.2 g, SaturatedFat 1.9 g, Sodium 386.3 mg, Sugar 1.3 g
RESTAURANT-STYLE GRILLED STEAK
Try our Restaurant-Style Grilled Steak. Thanks to our Restaurant-Style Grilled Steak, you can enjoy a delicious entrée minus the trip to the restaurant.
Provided by My Food and Family
Categories Home
Time 1h45m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Mix all ingredients except steaks until blended. Refrigerate 20 min.
- Spread into 6x1-1/2-inch rectangle on sheet of parchment. Roll into log, starting at one long side. Wrap in parchment. Freeze 1 hour or until firm.
- Heat greased grill to medium-high heat. Place steaks diagonally on grill grate. Grill 3 min. without moving steaks.
- Rotate steaks 90 degrees to make crosshatch grill marks; grill 2 to 3 min. or until beads of juices form on tops of steaks. (This indicates steaks are ready to be turned.)
- Turn steaks over with tongs. Grill 2 min.; rotate 90 degrees, then grill 1 to 2 min. or until medium doneness (150ºF).
- Transfer steaks to cutting board; top each steak evenly with 1/4-inch-thick slice of butter mixture. Cover loosely with foil; let stand 5 min. Meanwhile, return remaining butter mixture to freezer until ready to use as desired.
- Cut steaks across the grain into thin slices to serve.
Nutrition Facts : Calories 260, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 120 mg, Carbohydrate 0.5919 g, Fiber 0 g, Sugar 0 g, Protein 24 g
STEAKHOUSE-STYLE GRILLED STEAK
There's steak. And then there's the kind of tender, juicy, delicious grilled steak you can only get at your favorite steakhouse-or, in this case, at home!
Provided by My Food and Family
Categories Beef
Time 21m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat grill to medium-high heat. Mix brown sugar and seasonings.
- Brush steaks with oil. Sprinkle seasoning mixture evenly over both sides of steaks; press gently into steaks to secure.
- Grill 6 to 8 minutes on each side or until cooked through.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 80 mg, Sodium 60 mg, Carbohydrate 4 g, Fiber 0 g, Sugar 1 g, Protein 27 g
WORLD'S BEST GRILLED STEAK
Tender juicy steaks on the grill are one of life's pleasures. This is the best marinade we have ever come across. It is the perfect blend of flavors and it leaves the meat tender without being overpowering. Note: I'm not sure of the origins of this recipe, I don't see a duplicate. Will post a picture.
Provided by Chef Dee
Categories < 15 Mins
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Blend all ingredients, pour over steaks.
- Marinate 3 hours, turning frequently.
- Grill to your liking.
GRILLED STEAK
Steps:
- In a dish put steak, garlic, thyme, and olive oil. Turn the steak in the ingredients a few times and allow to marinate in the refrigerator for 1 hour. Heat a grill or skillet with grill ridges to high heat.
- Before grilling, remove garlic, and thyme from steak. Season well with salt and pepper, and grill to desired doneness.
- Serve steak with Gorgonzola cream sauce, spinach, and Matchstick fries.
- In a small saucepan, melt the butter. Add the onions, and thyme, then whisk in the flour. Cook the flour for 1 minute. Add heavy cream and sherry, and continue to whisk. Bring the mixture to a simmer to allow flour to cook out. After cream simmers for about 2 minutes, add the cheese to melt. Season with salt and pepper.
- Heat a skillet to almost smoking. Add the olive oil, garlic, and spinach. Saute quickly, turning the spinach over in the pan, season with the salt and pepper. When spinach is just wilted in the pan it is ready. Remove from the heat and serve.
- Fill a deep pot halfway full with oil. Heat the oil to 350 degrees F. Carefully add the potatoes to the hot oil and fry for 1 minute. Drain and reserve.
- When you are ready to serve the potatoes, make sure your oil is at 350 degrees F, and fry until crisp, and golden. Drain the fries on a paper towel and season with salt, to taste.
STEAKHOUSE-STYLE GRILLED STEAK
This is another great recipe that I found in Kraft Food & Family magazine. It's so easy to make and tastes like you treated yourself to a night out at your local steakhouse.
Provided by Crafty Lady 13
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat grill to medium-high heat.
- Mix brown sugar and seasonings.
- Brush steaks with oil. Sprinkle seasoning mixture evenly over both sides of steaks; press gently into steaks to secure.
- Grill 6 to 8 minutes on each side or until cooked through.
- Grill assorted vegetables along with the steak. Then, add a crisp mixed green salad for a balanced meal.
- These steaks are great with the new Cracked Pepper A.1. sauce.
Nutrition Facts : Calories 470.4, Fat 34.4, SaturatedFat 12.9, Cholesterol 144.8, Sodium 87.8, Carbohydrate 4.7, Fiber 0.5, Sugar 2.4, Protein 33.9
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- In an 8-cup measure, whisk together balsamic vinegar, soy sauce, garlic, honey, olive oil, pepper, Worcestershire, onion, salt (if desired), and cayenne.
- Place steaks in a shallow glass dish and cover with the marinade. Turn to coat both sides well. Cover and marinate in refrigerator for up to two days.
- Preheat grill to medium-high heat. Lightly coat the grill grate with canola cooking spray or oil. Add steaks and grill 5-7 minutes per side, depending on the thickness of the steak and the desired doneness. Throw away any leftover marinade (because it has raw meat juices in it).
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- Oil the Steak. Once you have your steak, lightly coat it with oil. Choose an oil with a high smoke point, as oil breaks down at high temperatures. Oils like avocado oil can take a much higher temperature than most.
- Season the Steak. Now it's time to season the steak. Typically, this includes coarsely ground black pepper and a coarse sea or Kosher salt. The oil is going to hold the seasonings in place and if you choose to make a sauce in the pan later, this will provide the extra flavor.
- Preheat the Grill. The actual cooking can be done with a side burner and grill, or a stove top and an oven. You need the burner to heat the skillet and start the steak cooking and the grill or oven to complete the process.
- Preheat the Cast Iron Skillet. To make this whole process work, you need a smoking hot cast iron (or heavy-duty) skillet. And smoking hot means just that—hot until it is smoking.
- Place the Steak in the Hot Skillet. Place the steak in the center of the hot skillet. It is important that most of the steak is in contact with the metal as possible, so never use a steak bigger than your pan.
- Turn the Steak Over. After 2 minutes, turn over the steak, placing it exactly where it was, making sure it is well seated in the pan. There should be a rich deep brown (not black) color on the cooked surface.
- Top Steak With Butter and Move to the Grill (or Oven) The steak has been cooking for 4 minutes; if you want it very rare it's time to take it off the heat.
- Testing the Temperature. Testing for doneness is both an art and a science. If using a thermometer, you should be able to closely gauge the doneness of the steak.
- Rest, Plate, and Serve. When the steak is ready to be removed from the skillet, place it on a plate and gently cover with a piece of aluminum foil. Let rest for 5 minutes.
- Optional: Steak Sauce. The steak is out of the pan, and the drippings in that pan are so good you'd lick it clean if it wasn't 500 F. But don't discard the drippings—turn them into a delicious sauce.
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- Remove the steak from the refrigerator and let it reach room temperature — around 30 minutes. Trim excess fat to avoid flare-ups, and vertically slash the thin piece of fat around the outside of the steak to keep it from curling. Liberally apply sea salt and black pepper(or your favorite steak house seasoning blend) . Flip the steak and repeat the process.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
- Place the steak at the hottest part of the grate, directly above the coals, and let it sear for two to three minutes, then flip the steak and sear the other side for two to three minutes. (During the searing process, resist the urge to move the steak around with the tongs, as this will prevent optimal grill marks. Close the lid to prevent flare-ups.)
- After the steak is properly seared, if it’s not finished, move it to the warm side of the grate (not directly over the coals), close the lid and continue to cook the steak until it’s at your desired temperature for doneness. You don’t need to flip the steak during this indirect grilling stage.
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- Place steak into large ziplic baggie. Pour half of marinade on one side, turn bag over and pour rest of marinade over other side. Close tightly pressing out excess air. Turn over several times to coat each side well and evenly.
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- Italian salsa verde. Whether you use three types of herbs like Mario Batali or keep it simple and just use parsley, this punchy caper-based sauce is a no-brainer for grilled steak and meat of any kind.
- Chimichurri. Salsa verde’s South American cousin, this tangy herb sauce is what you find on the table all over Argentina.
- Gremolata. If you want the bright herbs without salsa verde’s tangy flavors, make gremolata, which is more like a garnish than a sauce.
- Shallot dressing. Think of this warm shallot vinaigrette as a grown-up take on steak with onion rings.
- Compound butter. If you believe in piling decadence over decadence, top your steak with flavored butter, like one blended with Cognac and parsley, or something more pungent, like anchovies and Parmesan.
- Aioli. Provençal-style garlicky mayonnaise is an eye-opening choice with steak. You can make a cheater version with store-bought mayo, lemon and garlic or pound it out Luddite-style with a mortar and pestle and blend it with a whisk.
- Poblano sauce. When grilled or roasted, poblanos have a fruity, smoky flavor that’s terrific with steak. To make an extra-rich sauce, blend poblanos into aioli or puree the peppers with corn for a Southwestern-inspired accompaniment.
- Mole. With smoky dried red chiles, sweet spices and chocolate, a riff on Mexican-style mole is an inspiring choice to brush over grilled steak.
- Smoky almond sauce. Mole too complicated? Make this ancho chile-almond sauce, which is less sweet but just as delicious.
- Green Sriracha. You know the red stuff in the rooster bottle, but Sriracha is actually a category of Southeast Asian hot sauce. Make Susan Feniger’s maximalist version with green chiles along with coconut, lemongrass and kaffir lime leaves.
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