Friday, June 9, 2023

Steak! Glorious Steak!

Bailey Woodean
Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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Sous Vide Steak with Chimichurri Sauce and Grilled Scallions

Sous Vide Steak with Chimichurri Sauce and Grilled Scallions

  • 4 strip steaks, 1″ thick
  • 2 tablespoons butter, divided
  • 1 tablespoon vegetable/canola oil
  • Grilled Scallions*
For the Chimichurri Sauce
  • 1 cup packed fresh parsley leaves
  • 1 cup packed fresh cilantro leaves
  • 3 cloves garlic
  • 1 small shallot
  • 1/2 cup extra virgin olive oil
  • 2 1/2 tablespoons red wine vinegar
  • 1 tablespoon lime juice
  • Kosher salt
  • Freshly ground black pepper
  1. Preheat immersion circulator in a large pot of water to the desired temperature**.  Season steaks generously with salt and pepper. Place in sous vide bags along with 1/2 tablespoon of butter.  Seal sous vide bags using vacuum sealer and place in the water bath for 1-2 hours.
  2. Remove steaks from water bath and sous vide bags and pat dry with paper towels.  Heat a heavy bottom skillet over high heat.  Once it’s very hot, add vegetable/canola oil and then gently lay steak, one at a time, in the skillet.   Sear steaks for 30-60 seconds per side, until golden brown.  Remove steak from pan, allow to rest for 5 minutes, and then slice.  Serve with grilled scallions and chimichurri sauce.
 For the Chimichurri Sauce
  1. Combine all ingredients in a food processor and puree until combined but still a bit chunky.  Season generously with Kosher salt and freshly ground black pepper.  Allow flavors to meld for at least 15 minutes before serving.

Creamy Mushroom Steak

  • 1 Pack of Angus N.Y Strip Steak Pack of 3 (about 2.5 lbs)
  • ½ stick Great Value Salted Butter ¼ cup
  • 1 tbsp. Garlic minced
  • 2 tsp Great Value Organic Garlic Powder
  • 2 cups Great Value Heavy Whipping Cream
  • 1 ½ tsp salt
  • 1 tbsp Sam’s Choice Black Pepper fresh ground
  • 1 tbsp Great Value Extra Virgin Olive oil
  • 8 oz Baby Bella Mushrooms Sliced
  • Garlic cloves and fresh rosemary stems to add flavor while sautéing the steak
  • Fresh ground black pepper and salt to marinate the meat other than the listed ingredients above. Amount is based on your preference for this part
  1. Marinate steak with fresh ground black pepper and salt.
  2. Heat cast-iron skillet on high heat and then add the butter, herbs, and steak to cook until the steaks are cooked halfway through.
  3. Set aside and cover with aluminum foil.
  4. In the same pan, add 1 tbsp of olive oil and sauté the fresh garlic for about 30 seconds. Then add in the mushrooms and continue sautéing them together until the mushrooms are tender.
  5. Add in the heavy whipping cream, ground black pepper, garlic powder, salt, and cook together until the sauce is almost thickened up. Taste for salt preferences at this point.
  6. Add in the steaks and cook everything together on medium-low heat until the steaks are well done.
  7. Remove from heat and top with fresh herbs if you prefer to use any. Serve with steak fries or baked potato wedges.
Steak! Glorious steak!

Balsamic and Rosemary-Marinated Florentine Steak

  • 1 cup balsamic vinegar
  • ½ cup plus 2 tablespoons extra-virgin olive oil
  • ¼ cup finely chopped rosemary
  • 3-pound porterhouse steak (about 4 inches thick)
  • 2 teaspoons kosher salt
  • 2 teaspoons coarsely ground pepper
  1. In a sturdy resealable plastic bag, combine the vinegar with 1/2 cup of the olive oil and the rosemary. Add the steak, seal the bag and refrigerate overnight, turning the bag several times.
  2. Preheat the oven to 425° and bring the steak to room temperature. Heat a grill pan. Remove the steak from the marinade and season with the salt and pepper. Rub the side with the remaining 2 tablespoons of olive oil. Grill over moderately high heat until nicely charred on the top and bottom, about 5 minutes per side. Transfer the steak to a rimmed baking sheet and roast for about 30 minutes, until an instant-read thermometer inserted into the tenderloin (the smaller section) registers 125°. Alternatively, build a fire on one side of a charcoal grill or light a gas grill. Grill the steak over moderate heat for 5 minutes on each side. Transfer the steak to the cool side of the grill, close the lid and cook for 30 minutes longer. Transfer the steak to a carving board and let rest for 10 minutes. Slice the steak across the grain and serve immediately.

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