Friday, June 9, 2023

Steak night!

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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Vampire steak

  • 4 teaspoons minced garlic
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Spanish smoked paprika
  • 2 teaspoons chopped fresh tarragon
  • 1 (1 1/2-pound) flank steak, trimmed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray
Steak night
  1. Combine the first 4 ingredients. Score a diamond pattern on both sides of steak; rub juice mixture evenly over both sides. Cover; refrigerate 1 hour.
  2. Preheat the grill to high heat.
  3. Sprinkle both sides of steak evenly with salt and pepper. Place steak on a grill rack coated with cooking spray; grill 6 minutes on each side or until the desired degree of doneness. Remove steak from grill; let stand for 5 minutes. Cut steak across the grain into slices.

Steak with Chimichurri sauce recipes

Steak with Chimichurri Sauce Recipe


For Chimichurri Sauce:

  • 1/2 cup extra virgin olive oil
  • 1/2 cup red wine vinegar
  • 1/2 cup finely chopped cilantro
  • 1/3 cup finely chopped parsley
  • 1/4 cup finely chopped onion
  • 5 garlic cloves, peeled and minced
  • 1 TB fresh or dried oregano
  • 1 1/2 tsp kosher salt (not fine table salt)
  • 1/4 tsp crushed red pepper

For Steaks:

  • 4 ribeye or New York steaks, at least 1″ thick
  • kosher salt and freshly ground black pepper
  • garlic powder
  1. Make Chimichurri Sauce ahead: In a bowl, combine all ingredients and toss well. Let sit at least 10 minutes for flavors to meld. If making ahead of time, cover tightly and chill until ready to use. Can be made 1-2 days ahead.

Make the Steaks:

  1. Use paper towels to thoroughly dry chilled steaks well. Sprinkle evenly with kosher salt, black pepper, and garlic powder on all sides. Oil grill well; using high heat, get the grill smoking hot. Once very hot, place steaks on the grill for 3 minutes on the first side, without moving them around. Brush tops of steaks with oil, turn them over, and grill for another 2 minutes. Once the exteriors are browned with nice grill lines, do the “press test” by tapping the centers of steaks with finger or utensil. They should have some give, but spring right back; not too soft and not too firm. If they’re feeling a bit too soft, give it another minute of cook time. {For medium-rare the centers should feel similar to the fleshy area by your thumb when you make a loose fist.}
  2. Place steaks on a cutting board and let them sit for 5 minutes before cutting. Do not slice or poke into them until the 5 minutes are up. This allows the juices to be retained, as well as gives the steaks a bit more “cook time” as the rest.
  3. Serve steaks sliced, with chimichurri sauce generously drizzled throughout.

Chef John’s Salisbury Steak

  • For the Steaks:1 pound 85% lean ground beef
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dry mustard
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon soy sauce
  • 1 large egg, beaten
  • 1 pinch cayenne pepper, or to taste
  • 1/2 cup, plain bread crumbs for the
  • Gravy:2 tablespoons salted butter
  • 12 large white button mushrooms, sliced
  • 1 cup diced onion1
  • 1 pinch salt
  • 2 tablespoons all-purpose flour
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 3 cups high-quality, low-sodium beef broth
  • salt to taste
  • 2 tablespoons salted butter
steak night
  1. Combine beef, black pepper, dry mustard, ketchup, Worcestershire, soy sauce, egg, cayenne, and bread crumbs in a mixing bowl. Use a fork or your hands to stir the ingredients until very evenly distributed.
  2. Cover with plastic wrap and refrigerate for 2 hours, or up to overnight.
  3. While the meat is resting, melt 2 tablespoons butter in a large nonstick pan over high heat; add mushrooms, onions, and a pinch of salt. Saute, stirring occasionally, until very nicely browned, 5 to 8 minutes. Reduce heat to medium and add flour. Cook and stir for 3 minutes.
  4. Stir in ketchup, Worcestershire sauce, and beef broth; increase heat to high. Bring to a simmer; reduce heat to medium and cook, stirring occasionally, until the gravy thickens slightly and reduces about 10 minutes. Taste and adjust salt as needed. Transfer to a glass measuring cup, scraping the pan clean with a spatula, and reserve.
  5. Remove meat from the refrigerator and divide it into 4 equal portions. Moisten hands and form into oval patties, about 1/2 inch thick. Season both sides of the patties lightly with salt.
  6. Melt 2 tablespoons butter in the previously used nonstick pan over medium-high heat. Add the patties and cook until browned, 2 to 3 minutes per side. Pour in gravy and bring to a simmer; reduce heat to medium and continue to cook until gravy is piping hot, and the meat is just cooked through and springs back lightly when touched, about 5 minutes.

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