Broiled Steak With Shallot Butter Recipes

BROIL A PERFECT STEAK

Steps:

• ADDITIONAL ITEMS - Cast Iron Skillet, Spatula or Tongs.
• Bring your 1 to 2 inch steaks to room temperature and use a clean cloth to remove excess moisture.
• Move oven rack 6 inches from heating element.
• Pre-heat oven and skillet by setting the oven to broiler for 15 to 20 minutes.
• Rub steaks with olive oil, kosher salt and coarsely ground pepper. NOTE: Use any seasonings of your choice.
• Once the skillet is pre-heated, pull out the oven rack and carefully lay steaks on the skillet. NOTE: Pan is Extermely Hot and will spit and splatter.
• Close oven and sear the steaks for 3 minutes on one side, turn and sear the opposite side for 3 minutes. DO NOT USE A FORK TO TURN STEAKS!
• Once seared, set the oven to 500F and cook using this Time Chart. Turn steaks half way through the remaining cooking time.
• Rare (120-130F)1" 0-1 minute, 1 1/4" 2-3 minute, 1 3/4" 4-5 minute
• Medium (140-150F) 1" 2-3 minute, 1 1/4" 4-5 minute, 1 3/4" 6-7 minute
• Medium Well(150-160F) 1" 4-5 minute, 1 1/4" 6-7 minute, 1 3/4" 8-9 minute
• Remove steaks from the oven and let rest for 5 minutes.
• Serving on warm plates is recommended to maintain meat temperature.
• I can not stress this tip enough -- Keep the fork in the drawer until ready to eat. Never pierce the meat during cooking.

BROILED STEAKS

Steps:

• Pat the steaks dry on paper towels on both sides.
• Season generously with salt and pepper on both sides. Set aside for at least 30 minutes.
• Meanwhile, make the flavored butter. In a medium skillet, heat about 1/2 Tablespoon of the butter, then add the shallots and garlic, season with salt and cook for just a few minutes, until tender and starting to turn golden. Cool slightly. Add the cooked shallots and garlic, along with the lemon juice, lemon zest, parsley and thyme to the remaining butter. Season to taste with salt and pepper and mix to combine. She the butter into a log and wrap in parchment paper, plastic wrap or aluminum foil. Chill. Store in the refrigerator for up to a week and in the freezer for up to 3 months.
• Preheat the oven to broil, 500 degrees Fahrenheit. Set the oven rack to be right below the broiling unit or the one just below it.
• Spread out 2-3 cups of salt on the bottom of a large rimmed baking sheet. Set a rack on top of the layer of salt and place the steaks on top of the rack. The steaks should not be touching the salt.
• Broil for 2-4 minutes, flip the steak over and broil for another 2-4 minutes. If you are using steaks that are thinner than 2 inches, broil for 2 minutes, if you are using thicker steaks than 2 inches, broil for 4 minutes.
• Continue broiling for 2-4 minutes per side, flipping the steaks over, until the meat is 125 degrees on an instant read thermometer for a medium rare steak, 130 degrees for medium well, and 140 for well done.
• Let the steaks rest for at least 10-15 minutes before serving. Top the steaks with flavored butter.

STEAK WITH SHALLOTS

Steps:

• Sprinkle the steaks on both sides with salt and pepper.
• Heat a cast-iron skillet, large enough to hold the steaks in one layer, until it is fiery hot. Add the oil and quickly coat the bottom of the skillet. Add the steaks and cook until well browned, about 3 minutes. Turn the steaks and continue cooking on the second side about 3 minutes. If you want the steak medium rare, cook 4 to 5 minutes on each side. Transfer to a warm platter.
• Heat 1 tablespoon of the butter in a small skillet or saucepan and add the shallots. Cook, stirring often, until they are golden brown, about 2 to 3 minutes. Add the remaining 3 tablespoons of butter and cook until bubbling hot. Spoon the shallots over the meat and pour any remaining butter over all. Sprinkle with parsley and serve.

BROILED STEAK WITH SHALLOT BUTTER

Steps:

• Rub the steaks on both sides with oil.
• Heat the broiler until it is glowing.
• Broil the steaks until just cooked to the point that you prefer, turning 2-3 times.
• Melt the butter in a small frying pan, add the vinegar and Worcestershire sauce, the shallots, salt and pepper.
• Heat through, without cooking the shallots, mix in the parsley and keep on one side.
• Put the steaks onto a heated dish and pour some of the shallot butter over each, when it will mingle with the juices.
• Serve at once with your favourite side dishes.

GARLIC-RUBBED STEAK WITH CABERNET SHALLOT BUTTER RECIPE

Steps:

• Cook Tip: The quality of the steak matters in this dish. Chef Foshee uses naturally raised Niman Ranch beef, which is worth seeking for.
• Steak Rub garlic marinade (see recipe) over steaks and refrigerate at least 2 hours or overnight. Meanwhile, prepare cabernet shallot butter (see recipe) and set aside. Remove steaks from marinade and pat dry. Preheat a wood or charcoal grill. Season the steaks with salt and pepper and grill to desired doneness. Top each steak with a dollop of cabernet shallot butter. Serve with truffled mashed potatoes and seasonal vegetables, such as roasted carrots, wilted spinach, or sauteed mushrooms. Garlic Marinade: Combine garlic, 1 tbsp. of thyme, parsley, bay leaves, chili flakes, and half the olive oil in the bowl of a food processor or blender. Puree until smooth. Add remaining olive oil and season well with salt and freshly ground black pepper. Marinade will keep well refrigerated for up to two weeks. Cabernet Shallot Butter: Combine shallots and wine in a small saucepan and reduce over medium heat until syrupy. Remove from heat and cool to room temperature. In a small bowl, beat together softened butter, wine mixture, 1 tbsp. of thyme, salt and freshly ground black pepper. Set aside until ready to serve. The butter mixture will keep, refrigerated, for up to two weeks. Bring to room temperature before serving.
• Rub garlic marinade (see recipe) over steaks and refrigerate at least 2 hours or overnight. Meanwhile, prepare cabernet shallot butter (see recipe) and set aside. Remove steaks from marinade and pat dry. Preheat a wood or charcoal grill. Season the steaks with salt and pepper and grill to desired doneness. Top each steak with a dollop of cabernet shallot butter. Serve with truffled mashed potatoes and seasonal vegetables, such as roasted carrots, wilted spinach, or sauteed mushrooms. Garlic Marinade: Combine garlic, 1 tbsp. of thyme, parsley, bay leaves, chili flakes, and half the olive oil in the bowl of a food processor or blender. Puree until smooth. Add remaining olive oil and season well with salt and freshly ground black pepper. Marinade will keep well refrigerated for up to two weeks. Cabernet Shallot Butter: Combine shallots and wine in a small saucepan and reduce over medium heat until syrupy. Remove from heat and cool to room temperature. In a small bowl, beat together softened butter, wine mixture, 1 tbsp. of thyme, salt and freshly ground black pepper. Set aside until ready to serve. The butter mixture will keep, refrigerated, for up to two weeks. Bring to room temperature before serving.

CHAR-GRILLED RIB EYE WITH ROASTED SHALLOT AND HERB BUTTER

Steps:

• Take your steaks out of the fridge 30 minutes before you want to start grilling, so they can come to room temperature. Prepare the charcoal grill to medium-high heat on one side of your grill, and medium-low heat on the other. You will need just a few briquettes on the cooler side of the grill to maintain the low heat. (If using a gas grill, heat one side of the grill to medium-high heat and the other to low.)
• When the grill is hot and ready to go, brush the grill grates with some olive oil. Season the steaks generously with salt and pepper. Place the steaks on the hot side of the grill for 3 to 4 minutes, then flip and grill for another 4 minutes. Once the steaks have a nice caramelized crust, move them to the cooler part of the grill, and continue cooking for 6 to 7 minutes for medium rare, or 8 to 9 minutes for medium. Remove the steaks from grill, and tent loosely with foil to keep warm. Let the steaks rest for 5 minutes, so the juices can redistribute throughout the meat. Spread steaks with the roasted shallot and herb butter.
• GINA: Roasting the shallot gives it a deep, sweet flavor, and the lemon zest lightens the whole thing up. This butter would also be an excellent topping for fish or chicken.
• Preheat the oven to 350 degrees F. Place the shallot on a square of foil, drizzle lightly with olive oil, and season with salt and pepper. Fold up the foil into a little packet, and place in the oven for 1 hour. Let cool completely. Pulse the roasted shallot and remaining ingredients in a food processor until combined but still coarse. Scrape the butter onto a piece of plastic wrap, spread it across lengthwise, and roll into a log. Twist the ends to seal. Place in the fridge to firm up for at least 35 minutes before serving.

SKIRT STEAK WITH SHALLOT-THYME BUTTER

Steps:

• Prepare a gas or charcoal grill; the fire should be so hot you can hold your hand over it for only a couple of seconds.
• Meanwhile, cream the butter with a fork, adding thyme, chives, shallot, 1/2 teaspoon each salt and pepper and the vinegar or juice.
• Grill the steak, 2 minutes a side for rare, about a minute longer per side for medium-rare. As it cooks, season with salt and pepper.
• Spread each steak with about a tablespoon of the flavored butter, and serve. Remaining butter can be wrapped and refrigerated or frozen.

SIRLOIN STEAK WITH GARLIC BUTTER

Steps:

• Preheat an outdoor grill for high heat.
• In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
• Sprinkle both sides of each steak with salt and pepper.
• Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.

GARLIC-BUTTER STEAK

Steps:

• Mix 1 tablespoon butter with parsley, garlic and soy sauce., Sprinkle steak with salt and pepper. In a large skillet, heat remaining butter over medium heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-7 minutes per side. Serve with garlic butter.

SHALLOT BUTTER

Steps:

• In a small saucepan set over medium heat or cooler area of a grill, combine butter, shallots, and oregano; melt. Stir in the wine and lime juice. Set butter aside until ready to use.

PAN-FRIED STEAKS WITH SHALLOT-GORGONZOLA BUTTER

Steps:

• Using fork, mix 4 tablespoons butter, Gorgonzola cheese, shallots and chives in small bowl until well blended. Season with salt and pepper. Divide mixture into 8 equal pieces; form into balls. Cover and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)
• Melt 1 tablespoon butter in each of 2 heavy large skillets over high heat. Sprinkle steaks with salt and pepper. Add 2 steaks to each skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Top each with 2 balls of shallot-Gorgonzola butter and serve.

SHALLOT AND GARLIC BUTTER

Steps:

• In a small saucepan of boiling water boil the garlic cloves for 6 minutes, drain them, and peel them. In a small heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it fry the shallot for 3 to 5 minutes, or until it is golden. Transfer the fried shallot to paper towels to drain. In a small bowl mash the garlic to a paste, add the fried shallot, the butter, and salt and pepper to taste, and cream the mixture. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop. Serve the butter with meat, poultry, seafood, or vegetables.