Steaks With Butter Sauce Food

STEAK WITH GINGER BUTTER SAUCE

Steps:

• Prick the sweet potatoes a few times with a fork. Microwave, turning halfway through, until almost tender, about 8 minutes. Let cool slightly, then cut into bite-size pieces.
• Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the shishito peppers and season with salt and pepper. Cook, turning occasionally, until browned and starting to soften, 2 to 4 minutes. Remove to a plate with tongs. Add the sweet potatoes to the skillet; season with salt and pepper. Cook, stirring occasionally, until browned and tender, 6 to 8 minutes. Return the peppers to the skillet to heat through, about 30 seconds.
• Meanwhile, mix the soy sauce, vinegar and 1 tablespoon water in a small bowl. Season the steaks all over with salt and pepper. Heat the remaining 1 tablespoon vegetable oil in a separate large skillet over medium-high heat. Add the steaks; cook until browned, 4 minutes per side for medium rare. Remove to a cutting board.
• Place the empty skillet over medium heat and add 1 tablespoon butter and the ginger. Cook until the ginger sizzles, about 30 seconds. Remove from the heat and add the soy sauce mixture. Whisk in the remaining 3 tablespoons butter, 1 tablespoon at a time, until smooth.
• Slice the steaks and divide among plates, along with the vegetables. Spoon the sauce over the meat. Top with sesame seeds.

GARLIC-BUTTER STEAK

Steps:

• Mix 1 tablespoon butter with parsley, garlic and soy sauce., Sprinkle steak with salt and pepper. In a large skillet, heat remaining butter over medium heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-7 minutes per side. Serve with garlic butter.

MINUTE STEAKS WITH BARBEQUE BUTTER SAUCE

Steps:

• Place each steak between two sheets of heavy plastic (or inside a resealable freezer bag) on a solid, level surface. Firmly pound each steak with the smooth side of a meat mallet to a thickness of 1/4-inch. Remove steaks from plastic.
• Generously season each steak with salt and ground black pepper. Set aside.
• Combine beef broth, barbeque sauce, hot sauce, and black pepper in a bowl. Add chilled butter to broth mixture but do not stir.
• Heat oil in a large skillet over high heat until it just begins to smoke, about 1 minute. Place each steak in the pan; sear for 45 to 60 seconds on each side. Remove steaks from skillet and set them aside to rest.
• Pour the broth mixture into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir occasionally until butter is melted and incorporated, about 2 minutes.
• Spoon broth and butter mixture over steak and serve.

STEAKS WITH BUTTER SAUCE

Steps:

• Rub each side of the steaks with 1/2 tsp cornstarch.
• Heat butter and garlic in wide, heavy pan.
• Cook for 1 minute.
• Saute steaks in pan until done to your liking.
• Remove to heated pan or plate.
• Add onion to pan, saute for 1 to 2 minutes.
• Add vinegar and broth, bring to a boil.
• Add butter, piece by piece, until sauce is smooth and well blended.
• Pour sauce over steaks, or serve on side.

GRILLED CRUSTED STEAK WITH LEMON BUTTER

Steps:

• Mix together butter, parsley, lemon juice and 1/4 teaspoon garlic powder.
• Place butter mixture in plastic wrap and roll into a log shape.
• Chill until firm.
• Combine black pepper, white pepper, red pepper flakes, coriander, sugar, salt and garlic powder.
• Rub spice mix into both sides of steaks.
• Shake off excess.
• Place steaks on a hot grill and cook for 2 minutes.
• Turn and cook for 2 additional minutes.
• Move steak to a cooler section of the grill and continue to cook until desired doneness.
• Serve each steak with a slice of the lemon butter.

STEAK WITH BUTTER AND GINGER SAUCE

Steps:

• Preheat a large, heavy skillet over medium-high heat until it begins to smoke. Add the steaks and cook until nicely browned, 1 to 2 minutes. Turn and brown the other side, another minute or two. Remove the skillet from the heat and transfer the steaks to a plate.
• When the skillet has cooled slightly, return it to the stove over medium heat. Add the butter and, when it melts, the ginger. About 30 seconds later, add the soy sauce and stir to blend. Return the steaks to the skillet, along with any of their accumulated juices. Cook the steaks for a total of about 4 minutes, turning three or four times. (If at any time the pan threatens to dry out entirely, add a couple of tablespoons of water.) At this point, the steaks will be medium-rare; cook for a little longer if you like and serve with the pan juices spooned over.
• Use garlic or shallots and a few leaves of tarragon instead of the ginger, and vinegar in place of the soy sauce for a French flair. Season the steak well with salt before you add it to the pan.
• Go Mediterranean: Substitute extra virgin olive oil for the butter, garlic for the ginger, and fresh lemon juice for the soy sauce. Be sure not to forget to salt the steaks.
• Give it a Thai accent: Substitute minced lemongrass for the ginger and nam pla for the soy sauce. You can substitute peanut oil for the butter or not.
• Add any minced herbs you like to the sauce, at about the same time you return the meat to the skillet.

T - BONE STEAKS WITH GARLIC BUTTER SAUCE

Steps:

• Pat steaks dry. Lightly coat the steaks with the vegetable oil and set aside for 30 minutes.
• In medium saucepan, whisk together the ketchup, Worcestershire sauce, paprika, mustard and vinegar; set aside.
• Preheat the broiler or grill. Place the steaks on the broiler pan or grill and cook until seared and well crusted on one side, about 5 minutes. Turn the steaks. Season with salt and pepper to taste and cook on second side for 3 minutes for rare or 4 more minutes for medium. Remove from heat and let sit for 5 minutes.
• For the sauce, place the ketchup mixture over very low heat and heat to just warm. Whisk in the butter pieces, one or two at a time. Whisk constantly; the butter should melt but not become separated. If butter melts to fast, remove from heat and continue whisking. Stir in the garlic and season to taste.
• Carve steaks into 1/2 inch thick slices and divide among 4 - 6 warm plates. Spoon 2 tbsps. of sauce over each portion. Serve immediately. Serves 6.

STEAKS WITH GARLIC CILANTRO BUTTER

Steps:

• Select steaks approx 1 inch thick. Allow steaks to come to room temperature so they cook quickly and evenly.
• Place slightly softened butter, garlic, cilantro, paprika and lemon juice in food processor, and pulse until well blended. Refrigerate resulting herb butter.
• Salt and pepper steaks.
• Grill steaks uncovered on hot bbq for 5 minutes on one side. Don't worry if it flames a bit.
• After 5 minutes, turn steaks, place lid on BBQ, close top vent half-way and cook about 8 minutes more. During this period, be sure to turn steaks every two minutes for even cooking. This should give you medium-rare to medium doneness.
• Remove steaks from grill.
• Place large dollops of herb butter on steaks, and allow steaks to rest 5 minutes on plate, covered, so juices get re-absorbed. This 5 minutes is a great time to use the BBQ to grill some veggies. I make grilled zucchini, yellow squash and portabella mushrooms. After grilling veggies, add some of the herb butter to them.
• For best flavor, use a charcoal grill with mesquite natural charcoal, but you can use a gas grill.