FILET OF BEEF STEAKS WITH HORSERADISH SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 33m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Season meat with salt and pepper. Heat a large nonstick skillet with oven safe handle over high heat. If you have a rubber handled pan, wrap the handle twice with tin foil for baking.
- Sear meat in the very hot nonstick skillet to caramelize the beef, 3 minutes on each side. Transfer to oven and cook 8 to 15 minutes longer for medium rare to well done meat.
- In a medium saucepan over medium heat melt 2 tablespoons butter. Combine melted butter with flour and cook a minute longer. Whisk in milk. Thicken milk to gravy consistency, then stir in horseradish, chives and salt and pepper. Transfer sauce to a serving dish.
- Remove meat from oven and transfer to a platter. Return pan to stovetop over moderate heat and deglaze pan with 1/2 cup Madeira or dry sherry. Add remaining tablespoon butter to the pan and pour the drippings over steaks.
STEAKHOUSE STEAKS
Steps:
- Preheat the oven to 400 degrees F.
- Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
- Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
- When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
- Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
- Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
- Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
- Yield: 4 servings
ROCK'S T-BONE STEAKS
This seasoning makes any steak awesome. This is the best. It doesn't overpower the steak. I can't eat a steak out anymore because I always compare it to this seasoning.
Provided by Rocky
Categories Meat and Poultry Recipes Beef Steaks
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for high heat, and lightly oil the grate. Stir the salt, paprika, black pepper, onion powder, garlic powder, cayenne pepper, coriander, and turmeric together in a small bowl; set aside.
- Rub the steaks on all sides with the seasoning mixture. Cook on the preheated grill to your desired degree of doneness, 3 to 3 1/2 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
Nutrition Facts : Calories 928.7 calories, Carbohydrate 2.5 g, Cholesterol 258.5 mg, Fat 43.9 g, Fiber 1.1 g, Protein 123 g, SaturatedFat 15.9 g, Sodium 2667 mg, Sugar 0.4 g
RANDY'S RIB EYE STEAK
Ribeye is my favorite!!! This technique sounds strange to most folks, but the results are amazing! It seals in the juices & flavor. Use REAL natural wood charcoal when doing this...avoid the briquettes. IF you pre-season your steak, do it just before you throw it on. A good steak doesn't need to be highly seasoned or marinaded. Choose a steak with some nice marbling...marbling means flavor & tenderness!
Provided by Ackman
Categories Steak
Time 23m
Yield 1 per person, 1 serving(s)
Number Of Ingredients 2
Steps:
- DO NOT USE CHARCOAL STARTER FLUID OF ANY KIND -- (starter fluid will get into the flavor of the meat & ruin it -- YUK!) -- USE NEWSPAPER, STICKS &/or CHIPS ONLY!
- When the coals are red hot, spread them out as flat as possible.
- If seasoning your steak, do it ever so lightly.
- Put your steak DIRECTLY ONTO THE HOT COALS
- 3-4 minutes each side for rare -- 4-6 for med.rare -- 6-8 for med.
- Anything past medium is a waste of good meat -- unless you're feeding your dog.
- PLEASE NOTE: I check for doneness by "touch", so the times might be a bit off -- please use your best judgement.
Nutrition Facts :
RANDY'S BOOTZ STEAKS
From the Kansas City Steak Company Cookbook. Cooking time does not include the 2 hour marinating time.
Provided by AmandaInOz
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Marinate steaks in wine and spices for two hours.
- Grill on a hot bbq grill for 7 minutes on each side.
- Mix raspberry preserves with barbecue sauce.
- Add tabasco and pour over steaks.
Nutrition Facts : Calories 267.9, Fat 1.3, SaturatedFat 0.2, Sodium 4024, Carbohydrate 41, Fiber 2.3, Sugar 22.6, Protein 1.8
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