Steak Archiduc Archduke Steak Recipes

ARTICHOKE BEEF STEAKS

Steps:

• Drain artichokes, reserving 1 tablespoon marinade. Coarsely chop artichokes and set aside. Sprinkle steaks with salt. , In a large skillet, cook steaks in butter over medium-high heat for 4 minutes on each side or until the meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove to a serving platter; keep warm. , In same skillet, saute onion and garlic in reserved marinade for 3 minutes. Add artichokes and pimientos; heat through. Serve with steaks.

BEEF STEAK MARINADE

Steps:

• Mix together mustard, garlic and onion powder. Then mix in remaining ingredients.
• Place beef in a ziplock bag with Marinade and marinade overnight (12 - 24 hours).
• Remove from the fridge 30 minutes before cooking to bring to room temperature - key for even cooking of steaks. Shake off excess marinade.
• Brush BBQ Grills with oil, then heat on high heat until is really hot - you should see wisps of smoke. Or heat a heavy based skillet on high until very hot, then add oil - it will heat almost instantly.
• Add steaks. For 2cm / 3/4" thick steaks, cook the first side for 2 minutes, then turn and cook the other side for 2 minutes (medium rare 52°C/125°F, chart below for other doneness temps). (Note 3)
• Remove from skillet onto a WARM plate, cover loosely with foil and set aside for 5 minutes.
• Serve! I couldn't resist garlic butter - see recipe in notes.

HOW TO COOK STEAK - LIKE A CHEF!

Steps:

• Bring to room temp: Take the steak out of the fridge 30 minutes prior to bring to room temperature.
• Dry steaks: Pat dry with paper towels.
• Heat skillet: Heat oil in a heavy based skillet over high heat until it is very hot - you should see smoke!
• Season: Sprinkle each side of the steak generously with salt and pepper, then immediately place in the skillet.
• Sear Side 1: Cook for 2 - 2.5 minutes until you get a great crust, then turn.
• Garlic Butter: Leave for 1 minute, then push steaks to one side and toss in butter, garlic and thyme. BE CAREFUL - the thyme will sputter!
• Baste: As soon as the butter is melted, continuously spoon the butter over the steak until it's cooked to your liking - 2 minutes in total for the 2nd side for medium rare (52C/125F, chart below for other doneness temps)
• Basting also renders fat on the side of the steak - use tongs to sear the edges at the end if you want it browned more.
• Rest: Transfer steak to a plate and cover loosely with foil, rest for 5 to 10 minutes.
• Serve steak with a bit of the butter from the skillet drizzled on top. Pictured in post with Crispy Smashed Potatoes.

STEAK ARCHIDUC (ARCHDUKE STEAK)

Steps:

• (If you are making Belgian fries with this http://www.recipezaar.com/288751 do everything including the first cooking of them before you start . it's all in the recipe above).
• The first part is to fry up the mushrooms for later , we need em fried to add to the sauce , finely slice the mushrooms , the finer you slice em the more taste they give and the better your dish looks , i would suggest 8 slices per inch . Add about 2 teaspoons worth of butter in a hot pan , let your butter bubble out , when it's all quiet in the pan add the mushrooms and a small pich of salt. Your mushrooms will loose their moisture very quickly , so keep stirring them with a wooden spoon . when they are brown, reduced in size , and the moisture is gone , slide em in a bowl for later use.
• Preheat your oven at the lowest setting 120-140°F (and put your plates in there).
• Cooking the steaks . First of all , make sure there is fat on your meat . you don't necessarily have to eat it later , it is necessary for the cooking process . Frying a steak is done in a heavy cast iron frying pan , so if you have one , now is a good time to bring it out. Start by sprinkling some salt and pepper on both sides of the steak . Put 2 teaspoons of butter in your hot (quite high temp , max if cooker is electric) pan , let it quiet down , add in the steak ( it should chirp while putting it in there if it makes no sound your pan isn't hot enough ) well done = 3 minutes per side , 2 for saignant , 1 for bleux . while cooking move the meat around a bit , the fat on the meat should melt and make sure your meat doesn't burn. Put your steaks on a plate in the preheated oven so they can settle (your oven temperature should be low enough so they don't cook any more).
• (now is the time to throw in the first batch of fries for the second cooking).
• The sauce : Don't clean your pan after cooking ! you need the juices and the gristle in there for your flavor . Add the crème fraîche to your pan , put in the mushrooms you cooked earlier , add a pinch of salt and pepper and _keep stirring_ the sauce (on a high flame) until it is thick and creamy (take your time). Now add the teaspoon of port ( this is essential for the taste , as always when using alcohol in cooking , there is no actual alcohol in your dish , since it will have evaporated by the time you eat) .-your fries should be ready, take the basket out and shake em- Take the steaks out of the oven , put them on individual plates . If there is some juice on the plate you used in the oven , add that to the sauce , stir it in , divide the sauce on top of both steaks. Divide the garden cress onto the 2 plates(if you can't find garden cress , use finely sliced radish). Add Fries to the rest of the plate.
• Have a nice meal !
• (garden cress is very different from watercress , don't get confused , on wikipedia there are pictures of both).

ROUND STEAK

Steps:

• Trim beef; cut into serving-size pieces. Place in a greased 13-in. x 9-in. baking dish. Sprinkle with pepper. Top with the onion, mushrooms and tomato sauce. Cover and bake at 325° for 1-3/4 to 2 hours or until meat is tender. Serve over noodles.

ARABIAN STEAK

Steps:

• 1. Heat olive oil in wok or large cast iron skillet.
• 2. Cook beef strips in batches to desired doneness. Remove from skillet and set aside.
• 3. Add garlic and onion to skillet and stirfry for 2 minutes or until crisp tender.
• 4. Add pepper strips to skillet and continue to stirfry until peppers are tender crisp.
• 5. Return browned steak strips to skillet. Squeeze juice of one/half lemon over skillet contents and stir to combine.
• 6. Add salt and pepper to taste and juice from other half of lemon if desired.
• 7. Serve over rice, pasta or toast points. I even enjoy it alone as a low carb option.