Mystery Steak Recipes

SIMPLE TRI-TIP STEAK RECIPE

Steps:

• Preheat oven to 200F.
• Season the steaks on both sides and place on a foil-lined baking sheet.
• Bake until the internal temperature reaches about 110F.
• Meanwhile, preheat a cast iron pan over medium-high heat as the steaks are approaching 110F internal temperature. Use a BBQ or an oven-safe meat thermometer. There is no other good way here.
• Remove the steaks from the oven and immediately place on the hot pan. Sear on both sides until nicely browned and the desired target temperature is achieved. Remember, the temperature will keep rising after you remove the steaks from the pan so you have to account for that. Here is a quick reference sheet I use:Rare - Remove from the pan at 120°F, 125°F Final Cooked TempMedium Rare - Remove from the pan at 130°F, 135°F Final Cooked TempMedium - Remove from the pan at 140°F, 145°F Final Cooked TempMedium Well - Remove from the pan at 150°F, 155°F Final Cooked TempWell Done - Remove from the pan at 160°F, 165°F Final Cooked TempKeep a close eye on the steaks if you used brown sugar as they will brown faster and you may have to flip them a few times to prevent burning.
• Remove the steaks from the pan and place on a serving platter. Cover with foil and let rest for 5-10 minutes before serving.
• I recommend serving tri-tip steaks with homemade red wine sauce and your favorite side dish.

THE MYSTERY CHEF'S SWISS STEAK

Steps:

• Coat the steak with as much flour as will adhere.
• Heat the olive oil in a large skillet over high heat and brown the steak on both sides.
• Place the steak in a large baking dish or pan with a lid.
• (Some cooks prefer to wrap the steak and remaining ingredients in aluminum foil.) Add the cup of water to the skillet you browned the steak in and dissolve all the brown bits in the skillet.
• Add this liquid to the baking dish with the steak, along with the other ingredients.
• Cover and cook on top of the stove over low heat for 2 hours, or bake in a 325ºF oven for 2 hours.

STEAK WITH CAPER SAUCE

Steps:

• Season the steak generously on bothl sides with salt and pepper.
• Heat 1 tablespoon of olive oil in a heavy-bottomed skillet over medium-high heat until shimmering, and set your steak in the pan.
• Cook about 4-5 minutes on each side for medium, or until a meat thermometer inserted into the thickest part of the steak registers 135 degrees F.
• When you have only a minute or two left of your cooking time, add 1 tablespoon of butter to the pan to finish your steak.
• Remove the steak from the pan and let it rest.
• Using the same pan, turn the heat down to medium, then add the remaining 1 tablespoon olive oil.
• Add the shallots and cook, stirring occasionally, for 2 minutes.
• Add the garlic and cook, stirring frequently, for another minute.
• Stir in the white wine, brandy, capers, and caper brine. Bring to a simmer, stirring to scrape up the browned bits on the bottom of the pan.
• Turn the heat down to medium-low, add the remaining 2 tablespoons butter, and cook for another 2-3 minutes until the butter is melted and the sauce thickens.
• Slice the steak and transfer to a platter.
• Pour the sauce over the steak and finish by snipping a few chives over the top. Smaklig måltid!