Category Archives: Beef

How To Make Perfect Steaks, Restaurant Chef Secrets Revealed

April 9, 2012   Beef, Video   1 Comment

How To Make Perfect Steaks, Restaurant Chef Secrets Revealed

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Spiced Steak with Garlic Fries

July 16, 2011   Appetizers, Beef, Dinner Recipes, Lunch Recipes, Side Dishes, Soup, Salad, and Sides   No comments

Spiced Steak with Garlic Fries

Spiced Steak with Garlic Fries

Spiced Steak with Garlic Fries

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Steak Diane – Gordon Ramsay

July 15, 2011   Beef, Chef Recipes, Dinner Recipes, Gordon Ramsay Recipes, Video   No comments

Steak Diane – Gordon Ramsay

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Grilled Glazed Steak and Asparagus Recipe

July 15, 2011   Beef, Dinner Recipes   No comments

Grilled Glazed Steak and Asparagus Recipe

Grilled Glazed Steak and Asparagus

Grilled Glazed Steak and Asparagus

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Porterhouse Steak with Pan Seared Cherry Tomatoes

July 15, 2011   Beef, Dinner Recipes   No comments
Porterhouse Steak with Pan Seared Cherry Tomatoes

Porterhouse Steak with Pan Seared Cherry Tomatoes

 

Makes 4 servings
Active time:35 min
Start to finish:45 min
Delivering a lot of summer glamour for very little work, this gorgeous dish balances the baritone flavor and fat of the steak with the tomatoes’ coloratura acidity. Take care not to overcook the tomatoes—they should be in the hot pan just long enough to release some of their juices, which create a natural sauce for the steak.
  • 3 tablespoons olive oil, divided
  • 2 (1 1/2-inch-thick) porterhouse steaks (about 1 3/4 lb each)
  • 4 teaspoons kosher salt
  • 6 large garlic cloves, thinly sliced lengthwise
  • 4 (1/2-pint) containers mixed cherry tomatoes
  • 6 large thyme sprigs
  • 1 1/2 cups coarsely torn basil leaves
Preheat oven to 375°F with rack in middle.
Heat 1 Tbsp oil in a 12-inch heavy skillet (preferably cast-iron) over medium-high heat until it shimmers.
Meanwhile, pat steaks dry and sprinkle with kosher salt and 1 1/2 tsp pepper.
Sear steaks 1 at a time, turning once, until well browned, about 10 minutes total per steak. Transfer steaks to a shallow baking pan (do not clean skillet) and cook in oven until an instant-read thermometer inserted in center of steaks registers 120ºF for medium-rare, about 6 minutes. Transfer to a platter and let stand 15 minutes.
While steaks stand, pour off oil from skillet. Add remaining 2 Tbsp oil and heat over medium-high heat until it shimmers, then sauté garlic until golden, about 2 minutes. Transfer with a slotted spoon to a plate. Add tomatoes and thyme to hot oil (be careful; oil will spatter), then lightly season with salt and pepper and cook, covered, stirring occasionally, just until tomatoes begin to wilt, about 2 minutes. Stir in any meat juices from platter, then scatter basil over tomatoes and spoon over steaks.

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Beer Braised Beef and Onions

July 15, 2011   Beef, Dinner Recipes   No comments
Braised Beef and Onions

Braised Beef and Onions

Serves 6 to 8
  • Active time:40 min
  • Start to finish:4 3/4 hr
Long, slow cooking turns a supermarket chuck roast into something gloriously tender, flavorful, and aromatic. Leftovers are delicious shredded, heated in the sauce, and served over egg noodles. 
  • 3 lb onions
  • 1 (5-lb) boneless beef chuck roast, tied
  • 2 tablespoons vegetable oil, divided
  • 2 Turkish bay leaves or 1 California
  • 2 (12-oz) bottles pilsner-style beer such as Budweiser
  • 2 tablespoons red-wine vinegar
  • Halve onions lengthwise, then slice lengthwise 1/4 inch thick.
  • Pat beef dry and season all over with 2 1/2 tsp salt and 1 tsp pepper. Heat 1 Tbsp oil in a wide 5- to 6-qt heavy pot over medium-high heat until it shimmers. Brown beef on all sides, about 15 minutes, then transfer to a plate.
  • Cook onions with bay leaves and 1/2 tsp salt in remaining Tbsp oil in pot, scraping up brown bits from bottom and stirring occasionally, until onions are well browned, about 25 minutes.
  • Add beer and vinegar to onions and bring to a boil, stirring and scraping up brown bits. Add beef and meat juices from plate and return to a boil.
  • Meanwhile, preheat oven to 350°F with rack in middle. Cut a round of parchment paper the diameter of the inside of pot (near the top). Set parchment round aside.
  • Cover with parchment round and lid and braise in oven until meat is very tender when pierced in several places with a meat fork, about 3 1/2 hours.
  • Transfer beef to a cutting board and let stand, loosely covered, 20 minutes. Cut off string, then slice meat. Skim off fat from sauce and discard bay leaves. Reheat if necessary.
  • Serve braised beef with onions and sauce.
Cooks’ note: Beef improves in flavor if made at least 1 day ahead (up to 4 days) and chilled in sauce (covered once cool). Discard solidified fat. To reheat, remove meat from sauce and slice, then spoon gelled sauce over meat in a shallow baking dish. Cover tightly with foil and heat in a 325°F oven, about 45 minutes. Alternatively, you can reheat meat, unsliced, in sauce.

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Quick Taco Salad

July 14, 2011   Beef, Dinner Recipes   1 Comment
quick taco salad

Quick Taco Salad

 

Makes 4 servings

  • 12 ounces ground round
  • 2 cups chopped yellow, red, or green bell pepper
  • 2 cups bottled salsa
  • 1/4 cup chopped fresh cilantro
  • 4 cups coarsely chopped romaine lettuce
  • 2 cups chopped plum tomato
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1 cup crumbled baked tortilla chips (about 12 chips)
  • 1/4 cup chopped green onions

Cook beef and bell pepper in a large nonstick skillet over medium-high heat until beef is browned; stir to crumble. Add salsa; bring to a boil. Stir in cilantro; keep warm.

Place 1 cup lettuce on each of 4 plates; top with 1 cup meat mixture. Sprinkle each serving with 1/2 cup tomato, 1/4 cup cheese, 1/4 cup chips, and 1 tablespoon onions.

**Substitute chicken breast and reduced-fat cheese for a lighter meal!

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Sirloin Burgers with Cabernet Onions and Wisconsin Cheddar

July 14, 2011   Beef, Dinner Recipes, Lunch Recipes   No comments
sirloin burger with cabernet onions and wisconsin cheddar

Sirloin Burger with Cabernet Onions and Wisconsin Cheddar

Serves 4

Sirloin meat is lean and is best served rare or medium-rare.

  • 2 tablespoons olive oil, divided
  • 3 cups sliced onions (about 2)
  • 3/4 cup Cabernet Sauvignon or other dry red wine
  • 1 pound ground sirloin
  • 2 tablespoons chopped shallots
  • 1/4 teaspoon coarse kosher salt
  • 1/4 teaspoon dried thyme
  • 4 organic hamburger buns or ciabatta rolls
  • 6 ounces sliced Wisconsin white cheddar cheese
  • Dijon mustard
  • 1 small head of escarole, leaves separated

Heat 1 tablespoon oil in heavy medium skillet over medium- high heat. Add onions, sprinkle with salt, and sauté until tender and golden brown, stirring often, about 10 minutes. Reduce heat to medium and continue to sauté until very tender and well browned, about 15 minutes longer. Add wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes.

DO AHEAD: Can be made 3 days ahead. Cool, cover, and chill.

Preheat broiler. Gently mix meat and next 3 ingredients in large bowl. Shape into four 1/2-inch-thick patties. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Sprinkle burgers with salt and pepper; add to skillet. Cook until well browned, about 2 minutes per side for medium-rare.

Open buns and arrange, cut side up, on rimmed baking sheet. Place cheese slices on bun tops. Broil until cheese melts and bottom halves are lightly toasted, about 1 minute. Spread bottom halves with mustard. Top each with a few escarole leaves, then burger. Spoon onions atop burgers, dividing equally. Cover with bun tops; press lightly.

Perfectly paired with Cabernet Sauvignon for enjoying with your dinner.
Photo by Kana Okada and Craig Cutler

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Korean Style Grilled Flank Steak

July 14, 2011   Beef, Dinner Recipes   No comments

Korean-Style Grilled Flank Steak

Korean-Style Grilled Flank Steak

Korean-Style Grilled Flank Steak

Serves 4
  • Active time:25 min
  • Start to finish:45 min
Serving flank steak (a favorite for the grill) Korean style is always a hit—guests make lettuce-leaf bundles with rice and thin slices of the meat and do the garnishing on their own.
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar (not seasoned)
  • 1 tablespoon grated peeled ginger
  • 1 garlic clove, minced
  • 2 teaspoons Sriracha (Southeast Asian chile sauce)
  • 2 teaspoons sugar
  • 1 1/2 teaspoons Asian sesame oil
  • 1 to 1 1/4 lb flank steak
  • 2 scallions, finely chopped
  • 2 tablespoons toasted sesame seeds

  • Accompaniments:

    white rice; soft leaf lettuce
  • Stir together soy sauce, vinegar, ginger, garlic, Sriracha, sugar, and sesame oil.
  • Prepare a gas grill for direct-heat cooking over medium-high heat.
  • Oil grill rack, then grill steak, covered, turning over once, 6 to 8 minutes for medium-rare.
  • Transfer steak to a cutting board and drizzle with 2 tablespoons sauce, then let stand, uncovered, 5 minutes. Thinly slice steak across the grain. Serve with remaining sauce, scallions, and sesame seeds.

Recipe by Gina Marie Miraglia Eriquez

Photo by Romulo Yanes

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Broiled Steak with Horseradish Cream

July 14, 2011   Beef, Dinner Recipes   No comments

Broiled Steak with Horseradish Cream

Serves 4
  • Active time:10 min
  • Start to finish:20 min
A simple horseradish cream turns broiled steak into a classic.
  • 1 (1-inch-thick) sirloin steak (1 1/2 to 2 lb)
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1/2 cup sour cream
  • 2 tablespoons drained bottled horseradish
  • Preheat broiler. Oil rack of a broiler pan.
  • Pat steak dry and sprinkle all over with 1/2 teaspoon salt and 1/2 teaspoon pepper.
  • Broil steak on rack of broiler pan 3 inches from heat 4 to 5 minutes per side for medium-rare. Transfer to a cutting board and let stand, loosely covered with foil, 5 minutes.
  • Stir together sour cream, horseradish, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl and serve with steak.

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