Steak With Rosemary Celeriac Fries Kale Garlic Butter Recipes

STEAK WITH ROSEMARY CELERIAC FRIES, KALE & GARLIC BUTTER

Steps:

• Heat oven to 200C/180C fan /gas 6. Mix the butter in a bowl with the garlic, parsley and lemon zest. Scrape out onto a piece of cling film, roll into a sausage and keep in the fridge until needed.
• Toss the spiralized celeriac on a large baking tray in 1⁄2 tbsp oil, rosemary and some seasoning then spread out the celeriac, leaving enough room between the 'fries' so that they cook evenly. Roast in the oven for 20 mins until tender and crisped.
• Heat a large frying pan over a high heat while you season the steaks. Once searing hot add the remaining oil and the steaks. Cook for 2 mins on each side for medium rare, then set aside on a plate to rest.
• While the steak is resting, put the kale in a large microwaveable bowl with 50ml water. Cover then cook on high for 3-4 mins, or until wilted. Slice the butter into rounds. Serve on top of the steak and kale alongside the celeriac fries.

GRILLED STEAK WITH ROSEMARY AND GARLIC

Steps:

• In a small bowl, combine the rosemary leaves, garlic, crushed red pepper and enough olive oil to make a loose paste. Slather the steaks with the mixture and sprinkle them generously with salt. Let the steaks hang out outside the fridge to come to room temperature.
• Preheat the grill to medium-high. Use a wire grill brush to loosen any crud and soot. Wipe the grill down with an oiled side towel to pick up any bits of loosened crud.
• Put the steaks on a hot spot on the grill to get a great sear and really create BROWN FOOD! Once both sides of the steak are really nice and brown, move the steak to a cooler part of the grill to allow the steaks to cook to desired temperature. About 5 to 6 minutes on each side for medium-rare.
• Remove the steaks from the grill and let rest for 5 to 10 minutes.
• Cut the steak off the bone, slice across the grain and divide among 4 serving plates. Drizzle the steak with a little big fat finishing oil and a sprinkling of sea salt.

STEAK WITH ROSEMARY CELERIAC FRIES, KALE & GARLIC BUTTER

Steps:

• Heat oven to 200C/180C fan /gas 6. Mix the butter in a bowl with the garlic, parsley and lemon zest. Scrape out onto a piece of cling film, roll into a sausage and keep in the fridge until needed.
• Toss the spiralized celeriac on a large baking tray in 1⁄2 tbsp oil, rosemary and some seasoning then spread out the celeriac, leaving enough room between the 'fries' so that they cook evenly. Roast in the oven for 20 mins until tender and crisped.
• Heat a large frying pan over a high heat while you season the steaks. Once searing hot add the remaining oil and the steaks. Cook for 2 mins on each side for medium rare, then set aside on a plate to rest.
• While the steak is resting, put the kale in a large microwaveable bowl with 50ml water. Cover then cook on high for 3-4 mins, or until wilted. Slice the butter into rounds. Serve on top of the steak and kale alongside the celeriac fries.

GARLIC BUTTER STEAK RECIPE BY TASTY

Steps:

• Preheat oven to 200°F (95°C).
• Generously season all sides of the steak with salt and pepper.
• Transfer to a wire rack on top of a baking sheet, then bake for about 45 minutes to an hour until the internal temperature reads about 125°F (51° C) for medium-rare. Adjust the bake time based on if you like your steak more rare or more well-done (you monster).
• Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
• Sear the steak for 30 seconds on the first side, then flip.
• Add the butter, garlic, rosemary, and thyme and swirl around the pan.
• Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
• Baste for about 30 seconds, then flip and baste the other side for about 15 seconds.
• Turn the steak on its side and cook to render off any excess fat.
• Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.
• Slice the steak into ½ -inch (1 cm) strips, then fan out the slices and serve.
• Enjoy!

GARLIC AND ROSEMARY STEAK

Steps:

• Tenderize steak before marinating.
• Combine first 5 ingredients.
• Add steak and turn to coat.
• Season generously with pepper.
• Cover and refrigerate steak overnight, turning occasionally (I use a Tupperware made for marinating where you can turn it over easily).
• Bring steak to room temperature.
• Preheat the broiler for 5 minutes.
• Remove steak from marinade and pat dry.
• Transfer marinade to heavy small saucepan.
• Broil steak to desired degree of doneness-- about 10 minutes per side for rare (125°F).
• Transfer to platter and let it stand for 10 minutes.
• Bring marinade to a boil.
• Thinly slice steak across the grain.
• Pour marinade over steak slices and serve (and/or serve marinade alongside).
• Enjoy!