Al Rokers Steaks As Big As Your Head Recipes

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STEAKS AS BIG AS OUR HEAD



Steaks As Big As our Head image

Provided by Food Network

Categories     main-dish

Time 1h3m

Yield 4 servings

Number Of Ingredients 5

2 porterhouse steaks, each about 1 pound or 4 T-bone steaks, each about 12 ounces and 1-inch thick, or other cut of your choice
4 cloves garlic, peeled and cut into slivers
1 cup extra-virgin olive oil
2 tablespoons chopped fresh rosemary leaves, or 1 tablespoon dried rosemary
Coarse salt and freshly ground pepper

Steps:

  • Rinse the steak under cold running water and pat dry with paper towels. With a sharp knife, make several small cuts in the meat, without cutting all the way through. Press a sliver of garlic into each cut. If you have any garlic left over, set it aside.
  • In a shallow, non-reactive pan, mix together the olive oil, rosemary, salt, pepper, and any leftover slivers of garlic.
  • Place the steak in the olive oil marinade and turn to coat. Let sit at room temperature for about 1/2 hour.
  • Meanwhile, prepare a charcoal fire or preheat a gas grill for direct grilling over high heat. Remove the steaks from the pan, discard the marinade, and place the steaks on the grill. A thicker steak (such as the porterhouse) will take at least 10 minutes per side to reach medium-rare (145 degrees F on an instant-read thermometer) and a thinner steak (such as the T-bone) will take as little as 7 minutes per side.
  • Remove the steak from the grill and place it on a cutting board. Cover the meat with a piece of aluminum foil to keep it warm, and allow the meat to rest for 5 minutes before slicing it against the grain.

AL ROKER'S STEAKS AS BIG AS YOUR HEAD



Al Roker's Steaks As Big As Your Head image

I think this was from before he lost all that weight! This is the most flavorful and delicious steak meal that I've ever had. The compound butter doesn't HAVE to be formed but it makes for a nice presentation. There will be left over compound butter. (great slathered on nice crusty warm bread) Courtesy of Al Roker. (prep/cooking times do not account for marinating and resting of meat)

Provided by CHRISSYG

Categories     Meat

Time P25DT15m

Yield 4 serving(s)

Number Of Ingredients 9

4 large rib eye steaks (aka Delmonico's)
3 tablespoons chopped fresh rosemary
1/4 cup olive oil
6 garlic cloves, sliced thinly
salt and pepper
1/4 lb salted butter (1 stick)
1 tablespoon chopped fresh rosemary
1 tablespoon orange zest
1/2 teaspoon fresh cracked black pepper

Steps:

  • Up to one day ahead: Soften butter a bit but not quite to room temperature.
  • Mix in the chopped rosemary, orange zest and pepper.
  • Shape into a log on a sheet of waxed paper.
  • Seal the ends and refrigerate.
  • (best done at least an hour before serving).
  • Place steaks in a large container with the first 4 ingredients.
  • Turn to coat.
  • Cover and marinate in the refrigerate for at least 2 hours, turning occasionally.
  • Prepare grill to high heat.
  • Do not wipe the garlic pices off the steaks.
  • Grill steaks to desired doneness, adding some of the garlic and rosemary from the marinade as you grill.
  • Allow steaks to rest, covered 5 minutes before serving.
  • Slice compound butter into approximately 1 Tablespoon sized disks.
  • Serve Steak topped with a disk of the butter.
  • Call the cardiologist.

Nutrition Facts : Calories 333.9, Fat 36.6, SaturatedFat 16.5, Cholesterol 61, Sodium 165.1, Carbohydrate 2.4, Fiber 0.6, Sugar 0.1, Protein 0.6

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