#steak recipe

[daily-deliciousness]

Cajun garlic butter steak bites

[brunchbinch]

Steak Frites

[allrecipee]

Sirloin Steak

[lolawarner]

European - Swiss Steak Quick and Easy After being lightly floured and fried, pounded cube steaks are prepared with stewed tomatoes, brown gravy, mushrooms, and onions. Serve with a piece of dense, crusty bread over a bed of rice or egg noodles.

[askwhatsforlunch]

Whisky Mushroom Steak

This beautiful Whisky Mushroom Steak makes a hearty Autumn meal, the kind of comforting lunch to enjoy with a nice glass of red and a cosy murder mystery perhaps... (I had mine with the denouement of Have His Carcase!)

Ingredients (serves 1):

1/2 tablespoon unsalted butter

1/2 tablespoon olive oil

1 (90 to 120-gram/3 to 4-ounce) flank steak

1/2 tablespoon unsalted butter

6 button mushrooms

1/2 teaspoon dried thyme

1 small garlic clove, minced

1/2 cup good whisky (but perhaps not your best one!)

1/4 teaspoon fleur de sel or sea salt flakes

1/4 teaspoon freshly cracked black pepper

2 heaped tablespoons crème fraîche or sour cream

In a medium, deep skillet, melt butter with olive oil over medium-high heat.

Add flank steak, and sear, browning about 2 minutes on each side. Remove from the skillet and transfer to a plate. Set aside.

Add butter to the skillet.

Cut button mushrooms into thick slices. Once the butter is just foaming, stir in the mushrooms, and cook, shaking the pan often until they take a nice golden brown colour.

Stir in dried thyme and garlic. Cook, 1 minute.

Return flank steak to the skillet.

Pour half of the Whisky over the meat and mushrooms, and immediately and carefully ignite with a match. Flambé, until flames die down.

Season with fleur de sel and black pepper, and stir in crème fraîche. Cook a few minutes, until slightly reduced. Then, stir in remaining Whisky, reduce heat to medium-low, and cook, a couple of minutes more until sauce nicely coats the steak and mushrooms.

Serve Whisky Mushroom Steak hot, with Potato Mash, and a glass of robust red, like an Australian Shiraz or a French Ventoux.

Lord Peter (Edward Petherbridge), who likes the finest things, would enjoy this, I'm sure!

[goodeatsandepis]

Chimichurri Steak and Mashed Potatoes

[healthawareness888]

😋Free Grilled Steak with Garlic Butter Recipe: A Carnivore's Delight! 🥩🧈🔥✨

Ingredients:

2 boneless ribeye steaks (or your preferred cut) Salt and freshly ground black pepper, to taste 2 tablespoons olive oil 4 cloves garlic, minced 4 tablespoons unsalted butter Fresh parsley, chopped, for garnish Lemon wedges, for serving

Instructions:

Prepare the Steak! 🥩 Remove the steaks from the refrigerator about 30 minutes before cooking to bring them to room temperature. Season both sides generously with salt and freshly ground black pepper.

Preheat the Grill! 🔥 Preheat your grill to high heat. Brush the grill grates with a bit of oil to prevent sticking.

Grill the Steak! 🍽️ Drizzle the steaks with olive oil and place them on the hot grill. Cook for 4-5 minutes on each side for medium-rare, adjusting the time according to your desired level of doneness.

Rest the Steak! 🥢 Remove the steaks from the grill and let them rest on a cutting board for about 5 minutes. This allows the juices to redistribute, ensuring a juicy steak.

Make Garlic Butter! 🧈 In a small saucepan, melt the butter over low heat. Add the minced garlic and cook gently until fragrant and golden, about 2 minutes. Be careful not to burn the garlic.

Serve with Garlic Butter! 🍽️ Slice the rested steaks against the grain and transfer them to plates. Drizzle the sizzling garlic butter over the steaks, allowing it to melt and infuse the meat with flavor.

Garnish & Serve! 🌿 Garnish with chopped fresh parsley and serve the grilled steak with lemon wedges on the side for a burst of citrusy freshness.

Enjoy Your Carnivore's Delight! 😊 Dive into your perfectly grilled steak, savoring the rich, garlic-infused butter that enhances its natural flavors.

Health Programs: Click Here

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[slowlycooking]

[chefkevinashton]

Wagyu Steak with Bordelaise Sauce

I had the chance to try a couple of spectacular Wagu Steaks from Warrendale Wagyu  so I thought I should try to make the whole plate something worthy of Wagyu. After some thought, I decided to serve the grilled Wagyu with bordelaise sauce which is a classic timeless red wine sauce. Its depth of flavour comes from the beef demi glace base, red wine, shallots, fresh thyme and then it is finished…

[daily-deliciousness]

Pan seared buttery garlic ribeye steak

[brunchbinch]

Rib-eye steak banh mi

[abramsbooks]

RECIPE: Lemongrass-Ginger Coconut Grilled Steak (from For The Table by Anna Stockwell)

Serves 6 to 8, recipe easily halved to serve 2 to 4 or doubled to serve 12 to 14

Gluten free & dairy free

3 pounds (1.4 kg) skirt steak, cut into 6-inch (15-cm) pieces

3 teaspoons kosher salt

1 cup (240 ml) coconut milk

1 stalk lemongrass, smashed and coarsely chopped

1 (3-inch/7.5-cm) piece ginger, peeled and finely chopped (3 tablespoons)

2 cloves garlic, crushed and coarsely chopped

1 teaspoon brown sugar

1 tablespoon fish sauce

Flaky sea salt, for serving

Season the steak on all sides with the salt and place in a baking dish.

In the jar of a blender or food processor, pulse the coconut milk, lemongrass, ginger, garlic, sugar, and fish sauce until as smooth as possible—it will never get totally smooth with all that tough lemongrass fiber, but that’s alright. Pour over the steak, turn to coat, and let sit at least 30 minutes and up to 1 hour. (You can make the marinade mixture up to 1 day in advance, just store it in the fridge and give it a good stir before pouring over your steak since the coconut fat may have separated and solidified.)

Prepare a grill for high-heat grilling. Grill the steak pieces, turning once halfway through, until deeply charred, 3 to 4 minutes per side. Let sit 10 minutes before slicing against the grain. Cutting the skirt steak against the grain is very important to make your eating experience pleasant, but the shape of a skirt steak is made to trick you. You might think you should cut it into strips crosswise, but think again: Turn your section of skirt steak so that the stripes of the grain go side to side in front of you instead of up and down, and then slice it into strips through those stripes, which will mean you’re cutting it lengthwise. You can also turn it on the diagonal and cut sort of lengthwise on a bias, as long as you’re cutting against the grain.

Assemble the sliced steak on a serving platter and drizzle lightly with Crispy Garlic and Chili Oil, if using, or just sprinkle it with flaky sea salt. You could also sprinkle it with some chile flakes if you want to add spice but didn’t get around to making the Crispy Garlic and Chili Oil.

Hosting a dinner party is a special kind of occasion. You welcome old and new friends into your home and gather around the table. You put out platters of food prepared just for that table of people, passing them around until everyone’s had their fill. This sense of sharing and togetherness feeds more than just bellies. It is what helps us stay connected, form new relationships, and build lasting bonds with our chosen families. During socially distanced times, the perfect dinner party might have felt like a lost art, but in For the Table, up-and-coming food writer Anna Stockwell provides all the tools needed for bringing back the ritual of hosting memorable yet modern dinner parties.

Stockwell has written a cookbook for a new way of entertaining that’s simpler, better, healthier, and more fun. Organized by season and full of helpful hosting advice, Stockwell provides accessible and modern menus; each is built around two large platters to pass around the table and includes suggestions for no-recipe side dishes. Dinner parties don't have to be formal or fussy, or even a lot of work, to be celebratory and gratifying. This book teaches you how to plan and prepare great-tasting and impressive-looking menus that are easy to pull off, as well as offers expert advice on toasts, prep-ahead strategies, and tips on handling guest lists and dietary restrictions. With its mix of innovative food presentation and old-fashioned, homestyle technique, For the Table is a testament to the art of the dinner party and looks forward to the festive dinner gatherings of the future.

For more information, click here.

[jasperdearman]

click here to purchase! ✨

[floydfamilyhomestead]

Delicious Cast Iron Ribeye

Grill Times and Temperature for SteakHow to cook your steak in Cast Iron I love to cook with cast iron, and one of the things I absolutely love cooking with it is steaks! To me, nothing beats a great steak with a great sear on both sides, add in some shallots, garlic cloves, some thyme, and searing it in some homemade butter … Delicious! OK, I am making myself hungry and my mouth is…

[jacobsjottings]

Meat and Poultry - Strip Steak with Red Wine Cream Sauce A special meal for that special someone or to impress your guests is served with tender New York strip steaks and a creamy mushroom and red wine sauce.