Steak Sinatra Recipe 45

FRANK'S STEAK

Frank's Steak image

Provided by Food Network

Time 6h20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 bottle rich, full-bodied red wine (recommended: Amarone)
2 tablespoons sugar
6 whole cloves
1 teaspoon fresh orange zest
1/2 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
2 (8 to 12-ounce) rib-eye steaks, about 1/2-inch thick
Salt and freshly ground black pepper

Steps:

Combine wine and sugar in a large pot and bring to boil; lower heat and simmer for 10 minutes. Stir in cloves, orange zest, nutmeg, and cinnamon and remove pan from heat to cool. Put steaks in a large baking dish and pour marinade over them. Marinate steaks in refrigerator for at least several hours and up to 3 days.
Take steaks out of the marinade, season with salt and pepper, and cook them in a very hot skillet, about 2 minutes each side for medium rare.

STEAK SINATRA RECIPE - (4/5)

Steak Sinatra Recipe - (4/5) image

Provided by á-46211

Number Of Ingredients 10

Ingredients

4 oz beef tenderloin, cut into 3 pieces
1 1/2 tablespoons oil
1 onion, cut into 12ths
1 green pepper, cut into 12ths
1 package whole button mushrooms
salt & pepper to taste
1 clove garlic, minced
2 artichoke hearts, cut in halve
1 tomato, cut in 8ths
1/4 cup burgundy wine

Steps:

1. Sear meat in oil on both sides. 2. Add onion, peppers, mushrooms, salt, pepper, and garlic. 3. Saute until crisp, but lightly cooked. 4. Add artichoke hearts, tomatoes, and burgundy wine. Cook 2-3 minutes more. 5. Drain off ¾ of liquid and serve immediately.

SICILIAN STYLE STEAK

Sicilian Style Steak image

Any good cut of steak breaded with a mixture of bread crumbs and Parmesan cheese. You can use tenderloin fillet or porterhouse too.

Provided by BOBBYR1

Categories Meat and Poultry Recipes Beef Steaks

Time 25m

Yield 2

Number Of Ingredients 6

Ingredients

1 cup Italian seasoned dry bread crumbs
1 cup grated Parmesan cheese
1 teaspoon seasoned salt
1 tablespoon garlic powder
½ cup olive oil
2 (16 ounce) t-bone steaks

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a broiler pan.
Stir the bread crumbs, Parmesan cheese, seasoned salt, and garlic powder together in a shallow dish such as a pie plate. Pour the olive oil into a separate shallow dish. Dip the t-bone steaks in the olive oil on both sides; allow excess to drip off. Press the steaks into the bread crumb mixture, and place onto the prepared broiler pan.
Bake on the middle rack in the preheated oven until the steaks have cooked to your desired degree of doneness, about 15 minutes for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.

Nutrition Facts : Calories 1383.1 calories, Carbohydrate 46.3 g, Cholesterol 294.3 mg, Fat 63.8 g, Fiber 3.4 g, Protein 147.1 g, SaturatedFat 24.5 g, Sodium 2467 mg, Sugar 4.8 g

CHASEN'S HOBO STEAK

Chasen's Hobo Steak image

I recently watched a documentary about the closing of the great Hollywood restaurant Chasen's. During the film they kept showing the captains making this steak tableside and it looked just wonderful. At the end of the film they showed the recipes. I know the recipe looks like it has a lot of fat and it does but keep in mind the pieces of fat and the salt crust are disgarded and the steak is just cooked in the butter, you are not eating all that fat salt and butter. I think this would make a great special occasion meal.

Provided by riffraff

Categories Steak

Time 50m

Yield 2-3 serving(s)

Number Of Ingredients 7

Ingredients

1 large new york steak, 3 inches thick
fresh ground black pepper
1 piece fat, 1/4 thick strip and 3 wide (or several small pieces fat)
1 cup salt
2 tablespoons water
1/4 lb unsalted butter
sourdough bread, 1/4 thick and toasted

Steps:

Season steak with pepper.
Wrap fat around sides of steak, covering them completely but leaving top and bottom exposed.
Tie fat to steak with string near top and bottom.
Fat must be securely anchored to steak.
Combine salt and water to make paste.
Mound about 3/4 of mixture over top of steak, covering meat completely.
Place steak under broiler and broil 8 to 10 minutes, depending on size of steak.
Carefully remove salt crust, keeping it in one piece.
Turn steak over and place salt crust on other side.
If necessary, patch crust with remaining salt mixture.
Broil steak another 8 to 10 minutes. Remove steak from broiler and discard crust and fat.
Slice meat, cutting slightly on diagonal.
Heat butter in chafing dish or large skillet until foaming and lightly browned.
Place a few slices of meat at a time in butter and cook to desired degree of doneness.
(Allow about 1 minute on each side for rare meat.)
Place each slice of meat on slice of toast and spoon some of the hot butter over.

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