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Valentine's Day Recipes: Two Beef Dishes from Bourbon Steak

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Valentine’s Day Recipes: Two Beef Dishes from Bourbon Steak

Spicy Thai Beef Salad
Serves 2
Steak and marinade:
2 0.6-pound choice skirt steaks
½ cup soy sauce
4 teaspoons honey 
1 clove garlic, smashed 
1-inch piece of ginger, peeled and grated
6 tablespoons grapeseed oil 1 lime, zested and juiced 

Toasted cashews:
½ cup cashews

Lime Vinaigrette: 
2 cups lime juice 
1 cup fish sauce 
1 cup honey 
1 cup grapeseed oil 
½ cup chopped cilantro 
2 teaspoons red jalapeño
2 teaspoons chopped ginger

Salad: 
1 head romaine lettuce, chopped
1 green papaya (available at Whole Foods), peeled and thinly sliced into long strips
1 cucumber, peeled and thinly sliced 
1  jalapeño, thinly sliced 
1 carrot, peeled and thinly sliced into long strips
1 red onion, thinly sliced into long strips
1 mango, peeled and thinly sliced 
1 bunch cilantro leaves, picked
1 bunch mint, roughly chopped
1 bunch Thai basil or regular basil, picked and torn by hand
1 cup bean sprouts 
1 bunch scallions, sliced 

Marinate steaks: Place steaks in a bowl. In a separate bowl, mix together marinade ingredients and pour over the steaks. Cover, and marinate in the fridge for 3 hours. 

When the meat has been marinating for one hour, make the dressing by mixing ingredients together in a bowl. Let sit for 2 hours. 

Toast the cashews: Preheat the oven to 300 degrees. Spread cashews on a sheet tray and toast in the oven for 18 minutes or until golden brown. Remove cashews from oven and let cool.

Assemble salad: In a large mixing bowl, add all the ingredients except for the herbs, scallions, bean sprouts, and cashews. 

Cook steaks: Remove steaks from fridge and pat dry. Lightly season with salt and pepper. 

Heat large pan over high heat. Add 3 tablespoons oil and sauté steaks, turning every 3 minutes for 10 to 12 minutes, until medium rare. (A meat thermometer should read 125 degrees when inserted in the middle of the steak.) Remove steak from pan and let rest about 6 minutes.

Pass vinaigrette through a fine mesh strainer. Dress salad ingredients (except reserved herbs and cashews) and season with salt and pepper.  

Slice steak, cutting across the grain. 

Split salad between two bowls. Place steak slices on top of salad. Garnish with picked herbs, toasted cashews, and bean sprouts. Serve. 

 

Grilled Prime Rib Cap with Stuffed Yorkshire Pudding 

Serves 2

This is a mixture of classic prime rib accompaniments served with a crispy on the outside, soft on the inside Yorkshire pudding. Once baked, the puddings are split open and filled with a shallot confit, Brie, and grated horseradish. 

Red Wine Butter: 
1 bottle red wine
1 pound butter, room temperature
4 shallots, sliced

Yorkshire Pudding: (makes 8  to 12 puddings)
8 eggs 
4 cups flour 
1¼ cups skim milk 
1¼ cups whole milk 
1 tablespoon salt 
2 cups beef fat or clarified butter (Whole Foods carries both), melted

Pudding filling (recipe for one pudding): 
1 shallot 
4 teaspoons Brie
2 teaspoons horseradish, grated (optional)

Steak: 
1 1-pound steak, about 2 inches thick
2 to 4 tablespoons olive oil
2 tablespoons butter
1 garlic clove, crushed
2 sprigs thyme
Salt to taste

Make the red wine butter: Mix wine and shallots in a saucepan. Cook down gently over low heat until the mixture reduces to a syrup, about 30 minutes it should coat the back of a spoon). Let cool to room temperature, then whisk until it forms a butter. Place in a container and leave at room temp if using right away. If making in advance, refrigerate.  

Prepare the puddings: Preheat the oven to 425 degrees. Meanwhile, in a large bowl, crack 8 eggs and whisk thoroughly. Sift flour over the egg mixture slowly, so that no lumps form. Once flour is incorporated, add milk and salt and whisk until a smooth batter is formed. Set aside. 

Pour melted beef fat or clarified butter into the tins of a muffin pan or soufflé cups (2 to 4 ounces). Cook in a 425-degree oven for about 8 minutes. Remove, then carefully pour batter into muffin tins up to the halfway mark, and bake at 425 for 10 minutes. Reduce oven heat to 325 degrees and bake for an additional 10 minutes until golden brown. (Note: Once the puddings are baked, they can be held at room temperature and reheated as needed. To reheat, put in a 300-degree oven for approximately 5 minutes.) 

Prepare the pudding filling: Preheat oven to 350 degrees. Roast as many shallots as you have puddings, leaving the skins on, until soft, about 30 minutes. Let cool. Peel shallots, sprinkle with salt, and drizzle with olive oil. Cut open puddings and carefully place a shallot in the center of each. Add as much Brie as desired and bake in the 350-degree oven until the cheese has melted, approximately 8 minutes. Sprinkle with grated horseradish, if using. 

If red wine has been refrigerated, remove from fridge to return to room temperature. 

Cook the steak:

Season the meat on both sides with salt and pepper. Heat olive oil in a large sauté pan on high until the oil starts to smoke a little. Place the steak carefully in the pan, then turn it every 3 minutes for about 15 to 18 minutes. Before the last turn, drop butter in the pan, along with the crushed garlic clove and thyme sprigs. Baste the steak with foaming butter. 

When the steak is medium rare (the temperature of the meat thermometer should read 125 degrees), remove from pan. Rest the meat for about half the amount of the cooking time, about 7 to 9 minutes. 

When steaks are ready, brush with red wine butter, plate alongside pudding, and serve. 

 

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Omaha Steaks – Possibly The World’s Finest Steaks

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Omaha steaks

Omaha Steaks – Possibly The World’s Finest Steaks

Among the finest sources for steaks available, Omaha Steaks is renowned for providing high quality beef and gourmet products to customers across the country and around the world. Their name is well-known among cooks and grill masters thanks to their continued commitment to providing the best food available. And Omaha Steaks works to make sure that they deliver on that commitment.

Starting in 1917, Omaha Steaks built its reputation on supplying high quality Midwestern steaks to people and businesses looking for choice cuts of excellent beef. This family owned business started out in Omaha, Nebraska and has kept its headquarters there throughout its history and expansion. And this expansion has seen the business stretch into areas including food service, mail order, incentive marketing, telesales, retail and even online sales. And with each successive step, Omaha Steaks further cements its reputation as the place to turn to when looking for quality beef.

However, despite their name, beef is not the only thing on offer from Omaha Steaks. In fact, they also provide very good selections of poultry, veal, pork and lamb and have even moved into offerings of pastas, side dishes and desserts for their customers. And as Omaha Steaks continues to grow, they will undoubtedly expand into new areas of food offerings, giving their customers even more options when they look to Omaha Steaks. And with this wide selection, customers can put something on the menu for those people who want something tasty, but don’t want it to be as heavy as steak.

In order to serve their customers better, Omaha Steaks provides a few ways to shop. The most common method for purchasing Omaha Steaks’ products is through their mail order and online business. Their steaks are shipped to ensure delivery within seven days of going out, so they will still be fresh when they arrive. Omaha Steaks takes every precaution to ensure that their food is just as good when it arrives as the day it was packed. Which means that your purchases will be consistently excellent.

However, some areas have access to Omaha Steaks through their retail stores. This growing portion of the business is not as large as their mail order and online services, but it is expanding as the company moves into new markets. This not only allows people to have a more personal experience while they are choosing just the right steak, but also gives people the opportunity to take their selections home immediately and get them on the grill in no time. And, as you would expect, their retail stores provide the same level of quality and commitment to excellence as every other portion of their business.

By taking pride in their service and the quality of their products, Omaha Steaks has moved from a small business in Nebraska to a multinational company providing its customers with a wide selection of foods that have them coming back again and again. And by taking care to take care of their customers, Omaha Steaks is making sure that they are always worth coming back to.

Grilling Secrets for the Perfectly Grilled Steak

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Grilling Secrets for the Perfectly Grilled Steak

There is nothing quite like a good, juicy steak cooked on a grill. But, many people don’t know grilling secrets such as the best cuts to use, what size they should be, how long to cook the steaks, and marinades to use.

Choosing the correct cut of meat is very important when grilling. Some of the best steaks for grilling are the premium cuts such as:

- Filet Mignon
The filet mignon is a stylish cut taken from the heart of the beef tenderloin that has outstanding taste as well as texture.

- Top Sirloin
The top sirloin is a juicy cut taken from the centre of the sirloin – the tenderest part – and a great cut for grilling.

- T-Bone
The t-bone is a succulent cut that is a favourite of steak fans. It is both a strip sirloin (with the bone) and a tender filet mignon.

- New York Strip (sometimes known as Kansas City Strip)
The New York strip is such an excellent cut for grilling, many grilling experts refer to it as the “ultimate” steak for cooking out.

- Porterhouse
The Porterhouse is a very large steak that is actually a combination of two steaks: the New York strip on one side and a tender filet on the other.

- Rib Eye
Another classic cut, the rib eye has marbling throughout the meat – making it one of the juiciest cuts as well as very tender.

Thickness of the steak is very important. Each cut should be between 1 inch and 1 ½ inches thick. The strip steaks and top sirloin should be a little less expensive than the filet mignon, t-bone, porterhouse, and rib eye.

Many people like to marinate their steaks before cooking. You can purchase marinades in the grocery store (A1 brand offers several different types) or make your own. If you are not opposed to using alcohol, beer makes an excellent marinade. You can combine 1 12-ounce can of beer, ½ cup of chili sauce, ¼ up of salad oil, 2 teaspoons of soy sauce, 2 gloves of crushed garlic, and 1 teaspoon of Dijon mustard. Let that simmer for 30 minutes over a medium heat. Marinate your meat in the mixture overnight in the refrigerator to tenderize and allow the meat to absorb the flavour. You can also brush your meat with the marinade as you cook. Another great homemade marinade includes 1 ½ cup of steak sauce, 1 tablespoon of soy sauce, 1/3 cup of Italian salad dressing, 1/3 cup of honey, and ½ teaspoon of garlic powder.

Many people prefer to use a rub on their steaks rather than marinate them. A rub is a combination of spice and herbs that is rubbed on the meat about an hour before grilling. It adds a great flavour to the meat, but is quicker than marinade as it does not require the overnight soaking. An excellent recipe for a rub that will give your steaks a smoky flavour is 1 tablespoon of chili powder, onion powder, garlic powder, cumin, cracked black pepper, white pepper, and kosher salt plus 2 teaspoons of oregano, 1 teaspoon of coriander, and ½ teaspoon of cayenne pepper. If you use a rub, be sure to rub the mixture into the cut of meat, not just daub it across the top.

There are other options for cooking steaks other than marinades and rubs. Many times, filet mignons are served wrapped in bacon (held on by a skewer) or you can cut your steak and combine it on a skewer with vegetables like peppers, squash, and onion to make a shish kabob.

Coat your grill with non-stick kitchen spray before you begin to keep your steaks from sticking to the grill. Preheat your grill before placing your steaks on. Resist the temptation to put your steaks on before the grill is properly preheated. The proper temperature for grilling steaks should be around 550 degrees Fahrenheit. Trim any excess fat from the side of the cut to prevent flare-ups and curling when grilling.

You should only turn your steaks once on the grill to prevent drying them out. How long you will cook your steak depends on how well you want it cooked. You can use a grilling fork with a digital thermometer to see how well done your steak is. If you want your steak rare, the temperature should be no more than 150 degrees when done. If you want medium, the temperature should be no more than 160 degrees when done. Finally, if you want well done, you should have a temperature of at least 170 degrees.

After grilling your steak, allow it to set for five minutes before serving to let the juices settle. Serve with a baked potato, salad or other side dish and enjoy!

author:Mike Sullivan

Cube Steak Recipes

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Cube Steak Recipes

Are you searching for some new and exciting cube steak recipes? Well, first let’s look at why cube steak is so popular. Cube steak or minute steak, as some people may call it, comes from the butcher tenderizing round steak before packaging. This is done by using a butcher’s tenderizer. It does not take long to cook this time of steak hence came the name minute steak.

There are many different cube steak recipes from countries all over the world. Since the steak has been tenderized already you do not have to worry about pounding, marinating, or anything else to make your meat tender before preparing. It can be used to fry, grill, in a crock pot or broiled. Just remember not to overcook the meat. This can cause it to become tough and rubbery.

Here are a couple of cube steak recipes you must try for a new treat. The Island Cube Steak recipe will give you an exciting new way to prepare cube steak and will have your taste-buds asking for more. The ingredients you need are 1 ½ pounds of cube steak, ¼ cup vegetable oil, water chestnuts (usually one can drained, but you can also use fresh), 1 green pepper sliced, 1 small onion cut into slices, 1 pound of fresh sliced mushrooms, salt, and around 8 ounces of beef gravy.

You can purchase the gravy already prepared or make your own. Cut the cube steak into small strips and heat the vegetable oil over medium high heat. After the oil is warm add the steak, onion, green pepper, mushrooms, and salt. Cook totally until the meat is brown stirring consistently. When the meat is browned, drain and add the water chestnuts and your brown gravy. Cover the skillet and simmer for 1 ½ to 2 hours, stirring every once in a while. You can serve this delectable meal over the show mien noodles.

Everyone seems to love steak fingers and you will be able to find many variations of cube steak recipes for steak fingers. With steak fingers you can prepare all types of different sauces that your company is sure to enjoy. This recipe would be great for when the guys are over watching the “big game”. What you will need to prepare this meal is cube steak cut into strips, 2 cups of flour, salt, pepper, 2 tablespoons of seasoning salt (one that has paprika), 2 eggs, and ½ cup of milk.

Mix together the flour, salt, pepper and seasoning salt and pour onto a plate, blend the 2 eggs and ½ milk together in a bowl large enough for dipping the steak fingers. Now, dip the steak strips into the egg mixture and then roll in the flour mixture. Fry in a skillet on medium until golden brown. Serve with your favourite dipping sauce.
author:Hans Dekker

Barbecue Tips From the Spanish Chef

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Barbecue Tips From the Spanish Chef

alt="Barbecue"

How to Barbecue the perfect steak

Barbecue the perfect steak every time. Ever have a hard time knowing whether a steak is cooked properly? Instead of poking it with a fork or cutting it open (both of which let the juices run out), learn how to tell by touching the outside. For an example of how a steak feels at the different stages of cooking, look no further than your own hand. Touch your pointer finger to your thumb and then feel the fleshy part of your hand underneath your thumb. That is how a steak that is medium rare will feel. Your middle finger touched to your thumb shows you medium. Your ring finger to your thumb is medium well. And lastly your pinky finger to your thumb is well done.

Prepare the Barbecue grill properly. For a better Barbecue, brush your hot grill with a thin layer of oil prior to cooking or line your grill with a layer of aluminum foil covered with cooking spray. This will ensure that the meat does not stick and need to be torn away from the grill.

Never use a fork when grilling or Barbecue cooking. When you poke meat with a fork you allow the natural juices to flow out. As a result your meat ends up dry and tough. Instead use tongs or grilling tools to turn and flip the meat while keeping the juices locked in.

Place food in the right place on the grill. The Barbecue gives off heat in a very different way than your stove or oven. To ensure your food is properly cooked and not burnt, be sure to grill meats and vegetables approximately 4” from the heat source. With chicken, which is more likely to burn, 6”-8” away is best

Choose perfect cuts of red meat for the Barbecue. Red meat such as beef, pork and lamb should have a moist, red surface with no signs of drying or surface film. The fat should be a creamy white color and should not be dry. Look for even, well-cut meat that is free from sinew and excess fat. To store your meat, it is best to loosely wrap it on a plate and put it in the coldest part of your refrigerator so the air can circulate around it. Red meat should be either cooked or frozen within 2-3 days or purchase.

Make tastier hamburgers for the Barbecue. Homemade hamburgers are easy to make and taste far better than the store bought variety. Make them with medium ground beef, an egg and breads crumbs or crushed crackers. Season with your favorite seasonings or add barbecue sauce for a smoky flavor. For juicier burgers, add one-eighth cup of ice water to your beef or turkey before forming patties

Choose perfect poultry for your Barbecue. When choosing poultry, the skin should be a light creamy color and it should be moist. It should also be unbroken with no dark patches. Fresh poultry should be stored loosely covered on a plate in the refrigerator for up to 2 days.

Cooking poultry on the Barbecue. Despite what you may have heard, poultry does not need to be washed before cooking. Wipe it with a damp cloth if needed. If it has been frozen, wipe it with absorbent paper to remove any excess moisture. Always be sure that poultry is cooked through. To test for readiness, pierce the flesh at the thickest part with a fork. If the juices run clear then it is cooked.

Cooking fish. To minimize moisture loss when grilling, baking or sautéing fish, it’s important to use a relatively high heat and cook the fish for a short time. When you cook fish longer than necessary, the juices and flavors are lost, leaving the fish dry and chewy. Plus, overcooked fish is prone to falling apart.

The different fat contents in ground beef. In most cases, regular ground beef is a better buy than medium or lean. And some foods – such as hamburgers – are more tender and tasty when made with regular ground beef because of the extra fat content. Any excess fat can easily be drained off. So, unless medium ground beef is on sale or not more than 7 percent more expensive than regular ground beef, it’s not a good buy.

Roast red peppers on the Barbecue. Wash and place whole red peppers on the barbecue grill. Grill them on HIGH to char the skin all around. This takes 15-20 minutes. You’ll know they’re done when their skin is black and lifting away from the flesh in places. Then cool them in a paper bag to loosen the blackened skin. Simply peel them and remove the seeds. Roasted red peppers make an excellent topping for pizzas, hamburgers and quesadillas or are delicious all on their own!

Make the fluffiest baked potatoes. Start by choosing a potato with a high starch content. Russets and Idahos are both good choices. Before placing your potatoes in the oven, pierce them several times with a knife in order to let the steam escape during baking. Never wrap your potatoes, as it will cause them to steam rather than to bake. When serving your baked potatoes, cut a slit in the top and squeeze the sides of the potato before adding toppings. They are a marvelous addition to any Barbecue

Soften up the skin on baked potatoes. Do you like to eat the skin along with your baked potatoes? Make it soft and delicious by rubbing the outside of your potatoes with some vegetable oil before placing them into a hot oven. Add a little butter and sour cream – even some shredded cheese if you like – and you have a perfect side dish!

Roasting vegetables. There are lots of vegetables that can be roasted – carrots, potatoes, onions, peppers and squashes. For the best results, coat the vegetables evenly in oil and add seasonings before putting them in a non-stick roasting pan. A great way to ensure they don’t stick (and to make cleanup easy) is to line your pan with parchment paper. Ensure that the vegetables are evenly distributed and not overlapping one another.

Use marinades to add flavour to your Barbecue food. A good marinade will add lots of extra flavor and juices to meats and vegetables. But be careful not to marinade longer than the recipe calls for. Some foods, seafood in particular, break down when marinated in acidic ingredients such as vinegar, wine or citrus fruit juices. The result can be a mushy mess that no one wants to eat!

Always marinate foods in a glass or ceramic dish. Most marinades contain an acidic ingredient such as lemon juice, vinegar or wine that can react with metal and cause off-flavors in your food. To save on cleanup, try marinating your fish or meat in a large plastic bag with a zip closure. Set the bag on a plate or in a shallow bowl and refrigerate, turning the bowl occasionally to distribute the marinade.

Bill & Sheila’s Barbecue