STEAK PREPARATION RECIPES

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STEAKHOUSE STEAKS RECIPE | INA GARTEN - FOOD NETWORK



Steakhouse Steaks Recipe | Ina Garten - Food Network image

Provided by Ina Garten

Categories     main-dish

Total Time 1 hours 50 minutes

Prep Time 40 minutes

Cook Time 1 hours 10 minutes

Yield 2 servings

Number Of Ingredients 11

2 (10-ounce) filet mignon
2 tablespoons vegetable oil
1 tablespoon fleur de sel
1 tablespoon coarsely cracked black peppercorns
2 tablespoons unsalted butter, at room temperature, optional
Roquefort Chive Sauce, recipe follows
1 1/2 cups heavy cream
2 ounces French Roquefort cheese, crumbled (4 ounces with rind)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh chives

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
  • Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
  • When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
  • Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
  • Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
  • Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
  • Yield: 4 servings

CAST-IRON STEAK RECIPE - NYT COOKING



Cast-Iron Steak Recipe - NYT Cooking image

This isn't steakhouse steak; it's your-house steak, ideal for home cooks who want fast weeknight meals. The rules are simple: buy boneless cuts (they cook evenly), thinner steaks (they cook through on top of the stove), dry them well (to maximize crust), then salt and sear them in an insanely hot, preferably cast-iron pan. The recipe here is a radical departure from the conventional wisdom on steak, which commands you to salt the meat beforehand, put it on the heat and then leave it alone. Instead, you should salt the pan (not the meat) and flip the steak early and often. This combination of meat, salt, heat and cast-iron produces super-crusty and juicy steak — no grilling, rubbing, or aging required.

Provided by Julia Moskin

Total Time 1 hours

Yield 4 to 6 servings, with leftovers

Number Of Ingredients 3

Coarse salt, such as kosher salt or Maldon sea salt
1 or 2 boneless beef steaks, 1 inch thick (about 2 pounds total), such as strip, rib-eye, flat iron, chuck-eye, hanger or skirt (preferably “outside” skirt)
Black pepper (optional)

Steps:

  • Remove packaging and pat meat dry with paper towels. Line a plate with paper towels, place meat on top and set aside to dry further and come to cool room temperature (30 to 60 minutes, depending on the weather). Turn occasionally; replace paper towels as needed.
  • Place a heavy skillet, preferably cast-iron, on the stove and sprinkle lightly but evenly with about 1/4 to 1/2 teaspoon salt. Turn heat to high under pan. Pat both sides of steak dry again.
  • When pan is smoking hot, 5 to 8 minutes, pat steak dry again and place in pan. (If using two steaks, cook in two batches.)
  • Let steak sizzle for 1 minute, then use tongs to flip it over, moving raw side of steak around in pan so both sides are salted. Press down gently to ensure even contact between steak and pan. Keep cooking over very high heat, flipping steak every 30 seconds. After it’s been turned a few times, sprinkle in two pinches salt. If using pepper, add it now.
  • When steak has contracted in size and developed a dark-brown crust, about 4 minutes total, check for doneness. To the touch, meat should feel softly springy but not squishy. If using an instant-read thermometer, insert into side of steak. For medium-rare meat, 120 to 125 degrees is ideal: Steak will continue cooking after being removed from heat.
  • Remove steak to a cutting board and tent lightly with foil. Let rest 5 minutes.
  • Serve in pieces or thickly slice on the diagonal, cutting away from your body and with the top edge of the knife leaning toward your body. If cooking skirt or hanger steak, make sure to slice across the grain of the meat.

Nutrition Facts : @context http//schema.org, Calories 88, UnsaturatedFatContent 3 grams, FatContent 5 grams, ProteinContent 12 grams, SaturatedFatContent 2 grams, SodiumContent 134 milligrams, TransFatContent 0 grams

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