Posts Tagged ‘steak’

Steak Diane

Sunday, October 18th, 2009

Usually when we make steaks, it’s the Alton Brown method. (Man I’m talking about him a lot lately, sorry about that!) We don’t have a grill, though, which makes his pan-roasted steaks a great idea for apartment-dwellers like ourselves.

This time I felt like doing something a little bit different, and a recipe for Steak Diane from Cooking Light is what caught my eye. This recipe is also pan-roasted, but has you create a steak sauce out of the pan drippings. The sauce was tasty, and David really enjoyed it, but I’d be just as happy with A1. The creating your own sauce is a nice touch for entertaining, I suppose.

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Cooking Light’s Steak Diane

  • 1/2  teaspoon  salt, divided
  • 1/4  teaspoon  black pepper
  • 6  (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
  • 1  teaspoon  butter
  • 1/2  cup  finely chopped shallots
  • 1/3  cup  water
  • 2  tablespoons  Worcestershire sauce
  • 1 1/2  tablespoons  fresh lemon juice
  • 1 1/2  tablespoons  dry sherry
  • 2  tablespoons  chopped fresh parsley

Directions

Heat a large, heavy skillet over medium-high heat. Sprinkle 1/4 teaspoon salt and black pepper evenly over steaks. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; cover and keep warm.

Melt butter in pan over medium heat. Add shallots, and cook 2 minutes or until tender, stirring occasionally. Add water and remaining ingredients, stirring with a whisk. Reduce heat, and simmer 1 minute. Stir in the remaining 1/4 teaspoon salt. Spoon sauce over steaks, and sprinkle with parsley.

French Bistro Steaks with Provencal Butter

Monday, June 8th, 2009

I’ve had my eye on this recipe since I first got the Barefoot Contessa: Back to Basics cookbook for Christmas. I think I even pointed it out to David while I was skimming through it around the Christmas tree at Grandma’s house.

Looking for something to make on a lazy Saturday, I flipped through Back to Basics and noticed this recipe right away. I was surprised I’d never gotten around to making it, because really, it was one of the first recipes I earmarked in this book.

When it came time, though, I ended up skipping the whole steak part. We had some good quality New York Strip steaks on hand, so I didn’t feel justified going out and buying the hanger steaks that the original recipe calls for. Plus, we don’t have a grill at our apartment (yet, anyway). So basically, I borrowed Ina Garten’s recipe for Provencal Butter to melt over the steaks, and stuck with our usual method for cooking steaks: Alton Brown’s, shown in this post.

Even so, I have to say that I was impressed. Dave and I were both unsure about the butter on steak thing. I know it’s traditional, I know it’s common, and I know people like it, but it just never sounded that great to me. I’ve been converted. This herb butter brought such great flavor to the steak. When you sliced into the meat, the butter just melted down into every piece. It was really fantastic.

I also got to use my herbes de Provence from The Spice House!

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Barefoot Contessa’s French Bistro Steaks with Provencal Butter
Adapted from The Barefoot Contessa: Back to Basics cookbook

For the butter:

  • 1 large garlic clove, minced
  • 1 teaspoon capers, drained
  • 2 tablespoons minced chives
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon lemon zest
  • 1/2 teaspoon freshly ground black pepper
  • 6 tablespoons (3/4 stick) salted butter, at room temperature
  • 1/2 teaspoon herbes de Provence

For the steaks:

  • 4 teaspoons herbes de Provence
  • kosher salt and coarsely cracked black pepper
  • 4 tablespoons extra virgin olive oil
  • 4 hanger steaks, 8 to 10 ounces each

For the butter, put the garlic, capers, chives, thyme, zest, and pepper in the small bowl of a food processor and pulse to combine. Add the butter and process until completely mixed. Transfer butter mixture to a piece of parchment and roll it into a log, twisting the ends (like an old-timey piece of candy). Store in the refrigerator.

Heat a gas or charcoal grill.

Drizzle the steaks with olive oil and sprinkle each one with herbes de Provence and salt and pepper. Let sit at room temperature for 10-15 minutes to take the chill off of the meat.

When the grill is hot, grill the steaks for 4 to 5 minutes on each side (for medium rare). Place the steaks on a platter, cover with aluminum foil, and allow to rest for 10-15 minutes. Slice the meat crosswise diagonally and serve hot with one or two pats of the prepared butter on top.

Note: I’m sure this was not the last time that I’ll make an herb butter like this. We used the leftover butter on baked potatoes, crackers, and slices of bread–it was very versatile. I can imagine 100 different flavor combinations, too!


Cinco De Mayo Fajitas & Guacamole

Tuesday, May 5th, 2009

In honor of cinco de mayo, David and I had steak fajitas for dinner. Fajitas have long been one of David’s very favorite foods, especially when we were eating out. These days, I think he prefers the ones we make at home. As we do so often, we borrowed this fajita recipe from Alton Brown. We’ve used this recipe many times without fail.

fajitas

Alton Brown’s Skirt Steak Recipe (Steak Fajitas)
Adapted from the Good Eats Episode “Raising The Steaks

  • 1/2 cup olive oil
  • 1/3 cup soy sauce
  • 4 scallions, washed and cut in 1/2
  • 2 large cloves garlic
  • 1/4 cup lime juice
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ground cumin
  • 3 tablespoons dark brown sugar or Mexican brown sugar
  • 2 pounds inside skirt steak, cut into 3 equal pieces
  • 1 medium onion, sliced
  • 2 green peppers, sliced

1. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.

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2. Heat a large cast-iron skillet over medium high heat. Add about a tablespoon of vegetable oil to the bottom of the pan. Remove steak from bag and pat dry with paper towels. Cook the steak pieces for about 3-4 minutes per side, until cooked to desired doneness. Remove from the pan to a cutting board and tent loosely with foil while the meat is allowed to rest for at least 10 minutes.

3. While meat is resting, add sliced onions and green peppers to the skillet and cook until tender.

4. When steak has rested for at least 10 minutes, slice thinly across the grain of the meat.  Serve with grilled peppers and onions, tortillas, beans, cheese, sour cream–whatever you like.

Note: We also had chips and guacamole. You will not be surprised to learn that we often use Alton Brown’s recipe for guacamole. I know you will not be surprised to hear that. We’ve made it many times, and it always turns out delicious–and much better than anything you’ll find pre-made at your grocery store. Definitely worth the extra trouble. I’ve included the recipe below, because if you want to make guacamole 100% from scratch, this is an excellent place to start.

Alton Brown’s Guacamole

  • 3 Haas avocados, halved, seeded and peeled
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1/2 medium onion, diced
  • 2 Roma tomatoes, seeded and diced
  • 1 tablespoon chopped cilantro
  • 1 clove garlic, minced

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

That being said…

I also want to mention our favorite substitute for “from scratch” guacamole, because it’s another excellent alternative to the pre-made tubs at your grocery store: Frontera Grill Guacamole Mix. This blend of tomatillos, tomatoes, chiles, garlic, and spices comes in a jar, and it couldn’t be easier to turn it into tasty guacamole—just mash 3 avocados with the contents of the jar. It’s a nice work-around if you find yourself in a hurry to make fresh guacamole. We’ve bought three packs of the mix at Costco, but you can also buy individual jars at your grocery store.

guacamolemix

New York Strip Steaks with Blue Cheese Butter Crust

Sunday, February 22nd, 2009

We don’t make steaks very often around here, though I’m not entirely sure why. I don’t think it’s the cost, because we’re happy to spend too much money for a fancy cheese or a quality wine. I don’t mind though, because when we do make steak, it’s usually a treat, and this Valentine’s Day was no exception. The meal we threw together was pretty spectacular, actually. I teased you with it in my Valentine’s Day post…here’s our recipe for fabulous New York Strip Steaks with a Blue Cheese Butter Crust.

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New York Strip Steaks with a Blue Cheese Butter Crust
Adapted from Alton Brown’s recipe for Pan Seared Steaks

For the crumb topping:

  • 3 tablespoons salted butter
  • 2 ounces blue cheese (Something good quality and creamy, like a maytag or gorgonzola–not the dry crumbles sold for salad)
  • 1 clove garlic, minced
  • freshly cracked black pepper
  • 1/2 cup panko Japanese style bread crumbs

For the steaks:

  • 4 new york strip steaks, 1 1/2-inch thick
  • Canola oil to coat
  • Kosher salt and ground black pepper

Directions

Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.

To prepare the crumb topping, combine butter, garlic, and blue cheese in a small microwave safe bowl and microwave on high at 15 second intervals until the cheese and butter are melted completely. Season with fresh cracked black pepper to taste. Stir in bread crumbs and set aside.

When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.

Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak, top with bread crumbs and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)

Remove steak from pan, cover loosely with foil, and rest for 2 minutes before serving.

Note: This tasted amazing, though the bread crumbs didn’t get as crispy as I would have liked. The flavor was spot-on, though, and elevated a good steak to something great. Next time, we plan to incorporate a minute under the broiler to crisp up the topping a little bit. Otherwise, I wouldn’t do anything differently.

As an added bit of cuteness, David and I went to Wildfire the night we got engaged, and this steak was a surprisingly good recreation of the filet medallions with blue cheese crust that I had for dinner that night. A nice touch for Valentine’s dinner, I think.