Category: BBQ

Grilled Carne Asada

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Grilled Carne Asada : How to Prepare This Flavorful Dish at home for six people

Grilled Carne Asada is a flavorful, marinated beef dish that’s perfect for grilling. Here’s how to prepare a delicious Carne Asada for six people at home.

Ingredients:

  • 2 ½ to 3 pounds flank steak or skirt steak
  • 3/4 cup fresh lime juice (about 6-8 limes)
  • 1/4 cup fresh orange juice (about 1 orange)
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1 jalapeño, minced (optional for heat)
  • 1/2 cup fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 tablespoon soy sauce (optional for extra umami flavor)

Equipment:

  • Large resealable plastic bag or shallow dish
  • Grill (gas or charcoal)
  • Tongs
  • Cutting board and knife
  • Meat thermometer

Preparation:

  1. Prepare the Marinade:

    • In a large bowl, whisk together the lime juice, orange juice, olive oil, minced garlic, minced jalapeño (if using), cilantro, cumin, smoked paprika, chili powder, ground black pepper, salt, and soy sauce (if using).

  2. Marinate the Steak:

    • Place the flank or skirt steak in a large resealable plastic bag or shallow dish.
    • Pour the marinade over the steak, making sure it’s well-coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

  3. Prepare the Grill:

    • Preheat your grill to high heat (about 450°F to 500°F). If using charcoal, prepare a two-zone fire with hot coals on one side and a cooler side for indirect cooking.

  4. Grill the Steak:

    • Remove the steak from the marinade and let any excess drip off. Discard the remaining marinade.
    • Place the steak on the hot grill. Grill for about 3-5 minutes per side, depending on the thickness, until it reaches your desired level of doneness (135°F / 57°C for medium-rare).
    • Use tongs to flip the steak halfway through cooking.

  5. Rest the Steak:

    • Remove the steak from the grill and transfer it to a cutting board.
    • Tent the steak with aluminum foil and let it rest for about 10 minutes. This allows the juices to redistribute throughout the meat.

  6. Slice and Serve:

    • Slice the steak thinly against the grain to ensure tenderness.
    • Serve the Carne Asada with warm tortillas, guacamole, salsa, and your favorite toppings such as grilled onions, fresh cilantro, and lime wedges.

Tips:

  • Marinating Time: The longer the steak marinates, the more flavorful it will be. Overnight marination is ideal.
  • Grill Temperature: Ensure your grill is hot before placing the steak on it to achieve a good sear.

Enjoy your grilled Carne Asada with family and friends for a perfect outdoor meal!

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Garlic Herb Butter Strip Steak

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Garlic Herb Butter Strip Steak : How to Prepare at Home for Six People

Garlic Herb Butter Strip Steak offers a rich, scrumptious flavor that transforms an ordinary meal into a restaurant-quality feast. Follow this easy-to-follow guide to prepare this delightful dish for six people right in your home kitchen. With simple steps and fine ingredients, you’re set to impress everyone at your table with the luxurious taste of perfectly seasoned steak enhanced by aromatic garlic herb butter. Perfect for a special dinner or a cozy family meal, this recipe guarantees a memorable dining experience.

Ingredients:

  • 3 large New York strip steaks (each about 12-16 ounces, 1.5 inches thick)
  • Salt (preferably kosher salt)
  • Freshly ground black pepper
  • 6 tablespoons olive oil or vegetable oil
  • 8 tablespoons unsalted butter (1 stick)
  • 6 cloves garlic, minced
  • Fresh herbs (such as rosemary, thyme, and parsley), chopped
  • Zest of 1 lemon (optional)

Equipment:

  • Cast-iron skillet or heavy-bottomed frying pan
  • Tongs
  • Meat thermometer
  • Aluminum foil
  • Mixing bowl

Preparation:

  1. Prepare the Steaks:

    • Pat the steaks dry with paper towels.
    • Season both sides generously with salt and freshly ground black pepper.
    • Let the steaks sit at room temperature for about 30 minutes.

  2. Make the Garlic Herb Butter:

    • In a mixing bowl, combine the softened butter, minced garlic, chopped herbs, and lemon zest if using. Mix until well combined.
    • Form the butter into a log, wrap it in plastic wrap, and refrigerate until firm.

  3. Heat the Skillet:

    • Preheat your oven to 400°F (200°C).
    • Heat the cast-iron skillet over medium-high heat. Add the olive oil and heat until it shimmers.

  4. Sear the Steaks:

    • Place the steaks in the skillet and sear each side for about 3-4 minutes, or until a brown crust forms. Do not overcrowd the pan; cook in batches if necessary.
    • Once seared, remove the steaks from the skillet and transfer them to a baking sheet.

  5. Finish in the Oven:

    • Transfer the steaks to the preheated oven. Roast for about 5-7 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C). Adjust the time based on your preferred level of doneness.
    • Remove the steaks from the oven and place a slice of the garlic herb butter on top of each steak.
    • Tent the steaks with aluminum foil and let them rest for about 10 minutes. The butter will melt and infuse the steaks with flavor.

  6. Serve:

    • Slice the steaks against the grain and arrange them on a platter.
    • Drizzle any melted garlic herb butter from the resting plate over the sliced steak and garnish with additional fresh herbs.

Tips:

  • Butter Storage: Any leftover garlic herb butter can be stored in the refrigerator for up to a week or frozen for later use.
  • Resting: Allowing the steak to rest ensures that the juices redistribute, making for a more tender and flavorful bite.

Enjoy your Garlic Herb Butter Strip Steak with your favorite sides for a mouth-watering meal!

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Pepper Steak

CategoriesBBQ, RecipesPosted on

Homemade Pepper Steak: A Delightful Family Meal for Six People

Pepper steak is a delightful dish that brings the rich and savory flavors of a restaurant-quality meal straight to your dinner table. This recipe will help you prepare pepper steak for six people, blending the robust tastes of steak, bell peppers, and onions. Ideal for family gatherings or casual dinners, pepper steak is not only bursting with flavor but also boasts visual appeal, making every meal a complete sensory delight. Whether you’re a seasoned chef or a home cook, this pepper steak recipe ensures a memorable dining experience with every bite.

Ingredients:

  • 1.5 to 2 pounds of flank steak or sirloin, thinly sliced
  • 2 tablespoons of vegetable oil (for cooking)
  • 1 medium onion, sliced
  • 2 bell peppers (red and green), sliced
  • 2-3 cloves of garlic, minced
  • 1 tablespoon of fresh ginger, minced (optional)
  • 3 tablespoons of soy sauce
  • 1 tablespoon of cornstarch dissolved in 2 tablespoons of water (for thickening)
  • 1 teaspoon of black pepper (adjust to taste)
  • Salt to taste
  • Cooked rice (for serving)

Instructions:

  1. Marinate the Steak:

    • Combine the sliced steak, soy sauce, black pepper, and a bit of salt in a bowl. Let it marinate for at least 30 minutes to an hour. This not only infuses the steak with flavor but also tenderizes it, ensuring that each bite is juicy and delicious.

  2. Prepare the Vegetables:

    • While the steak marinates, prepare your veggies. Slice the onion and bell peppers into thin strips, and mince the garlic and ginger. This prep work ensures everything cooks evenly and quickly, keeping the vegetables crisp and vibrant.

  3. Cook the Steak:

    • Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat.
    • Add the marinated steak in a single layer (you may need to do this in batches) and cook for about 2-3 minutes until browned. Remove the cooked steak from the skillet and set aside.

  4. Stir-Fry the Vegetables:

    • In the same skillet, add the remaining tablespoon of oil, then add the sliced onion and stir-fry for about 2 minutes.
    • Add the bell peppers, garlic, and ginger (if using) and stir-fry for another 2-3 minutes until the vegetables are tender but still crisp.

  5. Combine and Thicken:

    • Return the cooked steak to the skillet with the vegetables.
    • Stir in the cornstarch mixture and cook for another minute until the sauce thickens slightly and everything is well combined. Adjust seasoning with salt and pepper if needed.

  6. Serve:

    • Serve the pepper steak over cooked rice, and enjoy your meal!

Tips:

  • You can also add other vegetables like broccoli or carrots to the mix.
  • For a bit of sweetness, consider adding a tablespoon of sugar to the marinade.
  • Adjust the level of spiciness by adding chili flakes if desired.

Enjoy your homemade pepper steak

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Peppercorn-Crusted Sirloin Steak

CategoriesBBQ, RecipesPosted on

Peppercorn-Crusted Sirloin Steak: How to Prepare at Home for Six People

Elevate your dinner with this delicious recipe for peppercorn-crusted sirloin steak. Follow these steps to create a mouth-watering meal for six people.

Ingredients:

  • 3 large sirloin steaks (each about 12-16 ounces, 1.5 inches thick)
  • 3 tablespoons whole black peppercorns, coarsely crushed
  • 2 teaspoons sea salt
  • 6 tablespoons olive oil or vegetable oil
  • 6 tablespoons unsalted butter
  • 4 cloves garlic, crushed
  • Fresh thyme or rosemary sprigs (optional)
  • 1 cup heavy cream
  • 1/2 cup beef broth
  • 2 tablespoons brandy or cognac (optional)

Equipment:

  • Cast-iron skillet or heavy-bottomed frying pan
  • Tongs
  • Meat thermometer
  • Aluminum foil
  • Rolling pin or mortar and pestle (to crush peppercorns)

Preparation:

  1. Prepare the Steaks:

    • Pat the steaks dry with paper towels.
    • Season both sides with sea salt.
    • Press the crushed peppercorns onto both sides of the steaks to form a crust. Let them sit at room temperature for 30 minutes.

  2. Heat the Skillet:

    • Preheat your oven to 400°F (200°C).
    • Heat a cast-iron skillet over medium-high heat. Add 3 tablespoons of olive oil and heat until it shimmers.

  3. Sear the Steaks:

    • Sear the steaks in batches to avoid overcrowding. Place the steaks in the skillet and sear each side for about 3-4 minutes, until a brown crust forms.
    • Remove the steaks from the skillet and transfer them to a baking sheet. Set aside.

  4. Make the Sauce:

    • Reduce the heat to medium. Add the remaining olive oil and butter to the skillet.
    • Add the crushed garlic and fresh herbs, if using. Sauté for about 1 minute.
    • If using brandy or cognac, add it now and carefully ignite with a long lighter for a flambé effect. Let the alcohol burn off.
    • Add the beef broth and heavy cream, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer and reduce for about 5 minutes.

  5. Finish in the Oven:

    • Transfer the seared steaks to the oven. Roast for about 5-7 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C). Adjust the cooking time based on your desired level of doneness.
    • Remove the steaks from the oven and let them rest on a cutting board, tented with aluminum foil, for about 10 minutes.

  6. Serve:

    • Slice the steaks against the grain.
    • Drizzle the peppercorn sauce over the sliced steaks and serve.

Tips:

  • Crushing Peppercorns: Use a rolling pin or a mortar and pestle to crush the peppercorns. They should be coarse, not finely ground.
  • Resting: Letting the steak rest is crucial for retaining juices and flavor.

Enjoy your peppercorn-crusted sirloin steak with your favorite side dishes and a glass of red wine

Peppercorn-Crusted Sirloin Steak
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Steak Diane

CategoriesBBQ, RecipesPosted on

Steak Diane: How to Prepare at Home for Six People

Steak Diane is a classic dish featuring tender steak with a rich, flavorful sauce. Here’s a step-by-step guide to prepare Steak Diane for six people at home.

Ingredients:

  • 6 beef tenderloin steaks (about 6-8 ounces each, 1-inch thick)
  • Salt and freshly ground black pepper
  • 6 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 1 small shallot, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup brandy or cognac
  • 1 cup beef stock
  • 1 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons lemon juice
  • 1 tablespoon chopped fresh parsley

Equipment:

  • Heavy-bottomed frying pan or skillet
  • Tongs
  • Measuring cups and spoons
  • Wooden spoon or spatula

Preparation:

  1. Season the Steaks:

  2. Heat the Pan:

    • Heat 3 tablespoons of butter and the olive oil in a large skillet over medium-high heat until the butter melts and begins to foam.

  3. Cook the Steaks:

    • Add the steaks to the skillet in batches to avoid overcrowding. Sear each side for about 3-4 minutes, or until a brown crust forms.
    • Transfer the seared steaks to a plate and cover with foil to keep warm.

  4. Prepare the Sauce:

    • Reduce the heat to medium and add the shallots and garlic to the skillet. Sauté for about 1-2 minutes, until softened.
    • Carefully add the brandy or cognac to deglaze the pan, scraping up any browned bits with a wooden spoon. If you want a dramatic flair, you can flambé the alcohol by igniting it with a long lighter (be cautious!).
    • Once the alcohol has mostly evaporated, add the beef stock, Dijon mustard, Worcestershire sauce, and lemon juice. Stir to combine.

  5. Finish the Sauce:

    • Stir in the heavy cream and bring the sauce to a simmer. Let it cook for about 2-3 minutes, until it thickens slightly.
    • Add the remaining 3 tablespoons of butter and stir until melted and the sauce is smooth.

  6. Return the Steaks to the Pan:

    • Return the steaks to the skillet, along with any accumulated juices. Spoon the sauce over the steaks and let them cook for an additional 2-3 minutes, or until they reach your desired level of doneness (medium-rare is 130°F / 54°C).

  7. Serve:

    • Transfer the steaks to serving plates, spooning the sauce over each steak.
    • Garnish with chopped fresh parsley.

Tips:

  • Doneness: Use a meat thermometer to check the doneness of your steaks to ensure they are cooked to your preference.
  • Flambé: If you choose to flambé the brandy or cognac, ensure there are no flammable items nearby and exercise caution.

Enjoy your delicious Steak Diane with your favorite sides, such as mashed potatoes, steamed vegetables, or a fresh green salad

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New York Strip Steak with Chimichurri

CategoriesBBQ, RecipesPosted on

New York Strip Steak with Chimichurri is a flavorful and easy-to-make dish that will impress your guests. Here’s how to prepare it at home for six people

Ingredients:

For the Steaks:

  • 6 New York strip steaks (about 1 inch thick)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 3 tablespoons olive oil

For the Chimichurri Sauce:

  • 1 cup fresh parsley, finely chopped
  • 1/2 cup fresh cilantro, finely chopped
  • 1/4 cup fresh oregano, finely chopped (or 1 tablespoon dried oregano)
  • 4 cloves garlic, minced
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon red pepper flakes (optional, adjust to taste)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions:

1. Prepare the Chimichurri Sauce:

  1. Mix Ingredients: In a medium bowl, combine the parsley, cilantro, oregano, garlic, olive oil, red wine vinegar, lemon juice, red pepper flakes, salt, and black pepper. Mix well.
  2. Rest Sauce: Let the chimichurri sauce sit at room temperature for at least 30 minutes to allow the flavors to meld. You can also prepare it a few hours in advance and refrigerate it.

2. Prepare the Steaks:

  1. Season the Steaks: Pat the New York strip steaks dry with paper towels. Season generously with salt and freshly ground black pepper on both sides.
  2. Preheat Grill or Skillet: Preheat your grill to high heat (450-500°F). Alternatively, you can use a cast-iron skillet and preheat it over high heat until it’s very hot.
  3. Add Oil: Brush the steaks with olive oil to prevent sticking.

3. Cook the Steaks:

  1. Grill the Steaks: Place the steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, or adjust the time based on your desired level of doneness. Use a meat thermometer to check the temperature: 130°F for medium-rare, 140°F for medium.
  2. Rotate Steaks: To get nice grill marks, rotate the steaks 90 degrees halfway through grilling each side.

4. Rest the Steaks:

  1. Transfer and Rest: Transfer the steaks to a plate and cover loosely with foil. Let them rest for about 5-10 minutes to allow the juices to redistribute.

5. Serve:

  1. Plate the Steaks: Place the grilled New York strip steaks on plates.
  2. Top with Chimichurri: Spoon the chimichurri sauce over the top of each steak.
  3. Garnish and Serve: Serve with your favorite side dishes, such as grilled vegetables, roasted potatoes, or a fresh salad.

Tips:

  • Marinade: For extra flavor, you can marinate the steaks in olive oil, garlic, and herbs for a few hours before grilling.
  • Resting: Resting the steaks after grilling helps keep them juicy and flavorful.
  • Chimichurri: Adjust the red pepper flakes in the chimichurri sauce to your preferred spice level.

Enjoy your delicious and perfectly cooked New York Strip Steak with Chimichurri

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Filet Mignon with Red Wine Sauce

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Filet Mignon with Red Wine Sauce is an elegant and flavorful dish perfect for a special meal. Here’s how to prepare it at home for six people

Ingredients:

For the Steaks:

  • 6 filet mignon steaks (6-8 oz each)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 6 cloves garlic, smashed
  • 6 sprigs fresh thyme or rosemary

For the Red Wine Sauce:

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups red wine (choose a good quality wine you would drink)
  • 1 cup beef broth
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons unsalted butter, cold
  • Salt and freshly ground black pepper, to taste

Instructions:

1. Prepare the Steaks:

  1. Season the Steaks: Pat the filet mignon steaks dry with paper towels. Season generously with salt and freshly ground black pepper on both sides.
  2. Heat the Skillet: Preheat your oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet.
  3. Sear the Steaks: Add the steaks to the skillet and sear for about 2-3 minutes on each side until a golden-brown crust forms.
  4. Add Butter and Herbs: Reduce the heat to medium. Add the butter, smashed garlic, and thyme or rosemary to the skillet. Baste the steaks with the melted butter for 1-2 minutes.
  5. Transfer to Oven: Transfer the skillet to the preheated oven and cook the steaks for about 5-7 minutes for medium-rare, or until they reach your desired level of doneness. Use a meat thermometer to check the temperature: 135°F (57°C) for medium-rare.
  6. Rest the Steaks: Transfer the steaks to a plate and cover loosely with foil. Let them rest for about 5 minutes.

2. Prepare the Red Wine Sauce:

  1. Sauté Onions and Garlic: In the same skillet (discard excess fat), add 1 tablespoon of olive oil and heat over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute.
  2. Deglaze with Wine: Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Let it simmer and reduce by half, about 10 minutes.
  3. Add Beef Broth and Vinegar: Add the beef broth and balsamic vinegar. Continue to simmer until the sauce is reduced by half again, about 10 minutes.
  4. Finish the Sauce: Remove from heat and whisk in the cold butter until the sauce is smooth and glossy. Season with salt and freshly ground black pepper to taste.

3. Serve:

  1. Plate the Steaks: Place the filet mignon steaks on plates and spoon the red wine sauce over the top.
  2. Garnish: Garnish with additional fresh herbs if desired.

Tips:

  • Wine: Use a quality red wine that you enjoy drinking. Cabernet Sauvignon or Merlot works well.
  • Temperature: Use a meat thermometer for perfect doneness. Medium-rare is 135°F, medium is 145°F.
  • Resting: Resting the steaks allows the juices to redistribute, resulting in a more flavorful and juicy steak.

Enjoy your elegant and delicious Filet Mignon with Red Wine Sauce

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Grilled T-Bone Steak

CategoriesBBQ, RecipesPosted on

How to prepare grilled T-bone steak at home for a group of six

Grilled T-Bone Steak is a classic favorite that offers a blend of tenderloin and strip steak on either side of its distinctive T-shaped bone, making it a perfect choice for a hearty meal. Ideal for serving to a group of six, this recipe will guide you through the steps to prepare succulent, perfectly grilled T-bone steaks right at home. With a few simple ingredients and a bit of grilling know-how, you can turn your backyard into the best steakhouse in town.

Ingredients:

  • 6 T-bone steaks (about 1 inch thick)
  • 1/4 cup olive oil
  • 6 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Lemon wedges, for serving

Instructions:

1. Marinate the Steaks:

  1. Prepare the Marinade: In a small bowl, combine the olive oil, minced garlic, chopped rosemary, and thyme. This aromatic mixture will infuse the steaks with flavors that complement the natural richness of the meat.
  2. Season Steaks: First, pat the T-bone steaks dry with paper towels. This helps the seasonings stick better and ensures a perfect sear. Generously season each steak with salt and freshly ground black pepper on both sides to enhance the taste.
  3. Apply Marinade: Rub the olive oil and herb mixture all over the steaks. Ensure each steak is well-coated. For best results, cover the steaks and let them marinate at room temperature for at least 30 minutes, or if time allows, refrigerate them for up to 4 hours to deepen the flavors.

2. Preheat the Grill:

  1. Prepare Grill: Preheat your grill to high heat (450-500°F). Clean and oil the grates to prevent sticking.

3. Grill the Steaks:

  1. Grill Steaks: Place the steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, or adjust the time based on your desired level of doneness. Use a meat thermometer to check the temperature: 130°F for medium-rare, 140°F for medium.
  2. Rotate Steaks: To get nice grill marks, rotate the steaks 90 degrees halfway through grilling each side.

4. Rest the Steaks:

  1. Transfer and Rest: Transfer the steaks to a plate and cover loosely with foil. Let them rest for about 5-10 minutes to allow the juices to redistribute.

5. Serve:

  1. Plate the Steaks: Serve the grilled T-bone steaks hot with lemon wedges on the side for squeezing over the top.
  2. Optional Sides: Pair with grilled vegetables, baked potatoes, or a fresh salad.

Tips:

  • Grill Marks: Ensure your grill is hot enough to create nice sear marks on the steaks.
  • Resting: Resting the steaks after grilling helps keep them juicy and flavorful.
  • Seasoning: For added flavor, you can add a pat of herb butter on top of each steak while they rest.

Enjoy crafting this delicious Grilled T-Bone Steak meal, sure to impress your guests and satisfy even the heartiest of appetites!

Grilled T-Bone Steak
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Beef Steak Recipe

CategoriesBBQ, RecipesPosted on

Here are 20 delicious beef steak recipes for you to explore

  1. Classic Ribeye Steak: Perfectly seared ribeye with a garlic butter sauce.
  2. Grilled T-Bone Steak: Juicy T-bone steak grilled to perfection and seasoned with a simple herb rub.
  3. Filet Mignon with Red Wine Sauce: Tender filet mignon served with a rich red wine reduction.
  4. New York Strip Steak with Chimichurri: Grilled New York strip steak topped with a fresh and zesty chimichurri sauce.
  5. Pan-Seared Porterhouse Steak: A hearty porterhouse steak seared in a cast-iron skillet and finished in the oven.
  6. Steak Diane: Classic steak Diane with a creamy mushroom and brandy sauce.
  7. Peppercorn-Crusted Sirloin Steak: Sirloin steak crusted with crushed peppercorns and served with a cognac cream sauce.
  8. Steak au Poivre: Pan-seared steak with a peppery crust and a creamy pan sauce.
  9. Balsamic Glazed Flank Steak: Marinated flank steak with a sweet and tangy balsamic glaze.
  10. Grilled Skirt Steak with Chimichurri: Skirt steak marinated in garlic and lime, grilled, and served with chimichurri.
  11. Asian Marinated Hanger Steak: Hanger steak marinated in soy, ginger, and garlic, then grilled to perfection.
  12. Steak Frites: Classic French bistro dish with seared steak and crispy fries.
  13. Coffee-Rubbed Steak: Ribeye steak rubbed with a coffee spice blend and grilled.
  14. Garlic Herb Butter Strip Steak: New York strip steak topped with a flavorful garlic herb butter.
  15. Carne Asada: Grilled skirt steak marinated in citrus juices, garlic, and cilantro.
  16. Steak and Mushroom Sauce: Pan-seared steak with a savory mushroom and shallot sauce.
  17. Korean BBQ Steak: Steak marinated in a Korean BBQ sauce and grilled.
  18. Cajun Ribeye Steak: Ribeye steak rubbed with Cajun spices and grilled.
  19. Gorgonzola Crusted Steak: Steak topped with a creamy gorgonzola crust.
  20. Teriyaki Steak: Steak marinated in a sweet and savory teriyaki sauce and grilled.

Recipe Example: Classic Ribeye Steak for Four People

Ingredients:

  • 4 ribeye steaks (about 1 inch thick)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, smashed
  • 4 sprigs fresh rosemary or thyme

Instructions:

  1. Season the Steaks:

    • Pat the ribeye steaks dry with paper towels.
    • Season generously with salt and freshly ground black pepper on both sides.

  2. Heat the Skillet:

    • Heat a cast-iron skillet over high heat until very hot.
    • Add the olive oil and swirl to coat the skillet.

  3. Sear the Steaks:

    • Place the steaks in the hot skillet and sear for about 2-3 minutes on each side until a golden-brown crust forms.
    • Reduce the heat to medium-high and add the butter, garlic, and rosemary or thyme to the skillet.

  4. Baste the Steaks:

    • Tilt the skillet slightly and spoon the melted butter over the steaks continuously for about 1-2 minutes.
    • Continue cooking the steaks to your desired level of doneness (about 3-4 minutes more for medium-rare).

  5. Rest the Steaks:

    • Transfer the steaks to a plate and let them rest for about 5 minutes before serving.
    • Serve with the garlic butter drizzled over the top.

Enjoy your perfectly cooked Classic Ribeye Steak

US Beef Steak Recipe
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