Champions Pub Steak Tip Recipes

PUB-STYLE STEAK

Steps:

• In a large bowl, combine beer, Worcestershire sauce, and brown sugar.
• Add the steaks, turn over and cover with plastic wrap. Marinate for one hour on the counter OR place in the refrigerator for a few hours until ready to use. Turn steak occasionally.
• Remove steaks from the marinade, reserve the marinade. Pat steaks dry with paper towels, and season with salt and pepper.
• Heat one tablespoon of olive oil in a large skillet over medium heat until hot, about one minute.
• Place steaks in the hot skillet and cook for four to five minutes {depending on thickness}. Flip over and cook for an additional four to five minutes for medium-rare {125 degrees}.
• Remove steaks from skillet and place on a plate. Cover with aluminium foil and allow to rest.
• Add remaining tablespoon of olive oil to the skillet. Add the shallot and cook until softened, one to two minutes.
• Pour the reserved marinade into the skillet. Cook, stirring to removed cooked bits off the bottom of the skillet for six to eight minutes, until sauce is reduced by half.
• Add the butter, stirring occasionally until melted and sauce is shiny. Remove from heat.
• Spoon sauce over each steak and top with compound butter.

HONEY BOURBON PUB STYLE STEAK TIPS

Steps:

• Whisk the Dijon, honey, bourbon, soy sauce, Worcestershire, one tablespoon of oil and the garlic together in a bowl, combining thoroughly then add it to a large zip to bag.
• Trim the steak of any excess fat or grizzle, cut it into about 1″ cubes then drop it into the marinade, tossing to coat and refrigerate at least a couple of hours (up to 4 hours).
• Add the other tablespoon of vegetable oil to a heavy bottom skillet over medium-high heat.
• When the oil is hot, shake off the excess marinade and add the steak a few pieces at a time without crowding the pan (work in batches) then season them with salt.
• Sear a couple of minutes on each side and ends then transfer the pieces to a plate. Continue until all the steak tips are cooked seasoning each batch with salt.
• In the same skillet add the mushrooms and onions, season with salt and pepper and cook several minutes, turning occasionally until browned.
• Once the mushrooms and onions have finished cooking, add the steak back into the skillet along with the juices from the plate to warm them a bit then serve right away.

PUB STEAK

Steps:

• Rub steaks down with a pinch or two of salt. Let rest for 30 minutes to absorb salt.
• Meanwhile, preheat the oven to 385 degrees F (190 degrees C).
• Mince 1 clove of garlic and set aside. Cut tops off 2 remaining cloves and rub with olive oil. Wrap in foil.
• Roast garlic in the preheated oven until cloves are tender and browned, about 25 minutes. Remove from the oven and set aside.
• Whisk pale ale, stout, Worcestershire, hoisin, and brown sugar together in a bowl; set aside.
• Melt 2 tablespoons butter in a saucepan over medium-low heat. Reduce heat to low, add shallot, and cook until it starts to caramelize, 10 to 15 minutes. Add the reserved minced garlic and the roasted garlic; cook until fragrant, about 30 seconds.
• Add remaining 2 tablespoons butter and flour; stir it all up to make a roux and cook for 4 minutes. Increase heat to medium and slowly whisk in the beer mixture, letting it thicken each time before adding more. Once it is all incorporated, let gravy simmer and reduce for 10 minutes. Season with remaining salt and pepper.
• Melt clarified butter in a large skillet over medium heat. Add steaks and cook for 8 minutes, flipping halfway through. Crank heat up to medium-high and sear for a maximum of 1 minute per side. Remove steaks to a plate and tent with foil; let rest for 8 to 10 minutes.
• Plate steaks and ladle gravy over top. Serve immediately.

NEW BRIDGE STEAK TIPS

Steps:

• Mix all marinade ingredients and place in a large zip lock bag with steak tips. Place in refrigerator and marinate for 8 hours or overnight.
• Take meat out off the refrigerator at least an hour before cooking, to reach room temperature.
• Grill, broil or bake to desired doneness.

MARINATED STEAK TIPS

Steps:

• In a bowl large enough to hold the meat, combine the cola, BBQ sauce, Italian dressing, teriyaki sauce, olive oil, and salt and pepper. Add the meat, cover, and marinate overnight in the refrigerator.
• Grill to desired doneness.