Steakhouse Steak In A Pizza Oven Recipes

STEAKHOUSE PIZZA

Steakhouse Pizza image

Earlier this summer, I made a bunch of different pizzas for my new cookbook. In the spirit of impatience, I'm sharing one of them with you today.

Time 1h

Yield 12 servings

Number Of Ingredients 5

Ingredients

1 tsp. (scant) Active Dry Yeast
3/4 c. Warm Water
2 c. All-purpose Flour
3/4 tsp. Kosher Salt
3 tbsp. Olive Oil

Steps:

Sprinkle yeast over 3/4 cups warm (not lukewarm) water. Let stand for a few minutes.In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.Note: it's best to make the dough at least 24 hours in advance.

STEAKHOUSE PIZZA

Steakhouse Pizza image

One of my first jobs was in a restaurant. This steakhouse pizza recipe gives me a chance to celebrate two of my favorite foods. I love the addition of eggs baked onto the pizza for a steak and eggs dish. -Lisa Benoit, Cookeville, Tennessee

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 loaf (1 pound) frozen pizza dough, thawed
1 package (8 ounces) frozen spinach and artichoke cheese dip, thawed
3/4 cup grape tomatoes, halved
1 boneless beef top loin steak (1 pound), thinly sliced
1-1/2 teaspoons Montreal steak seasoning
1/3 cup torn fresh basil
3 tablespoons pine nuts
2 bacon strips, cooked and crumbled
1/3 cup prepared ranch salad dressing
1 tablespoon prepared horseradish

Steps:

Preheat oven to 400°. Press dough to fit a greased 14-in. pizza pan. Pinch edges to form a rim. Bake until edges are lightly browned, 10-12 minutes. Let cool 10 minutes., Spread with dip; top with tomatoes. Toss steak with steak seasoning; place over tomatoes. Bake on a lower oven rack until steak reaches desired doneness and crust is golden brown, 10-12 minutes. Let stand 10 minutes. Sprinkle with basil, pine nuts and bacon. Combine dressing and horseradish; serve with pizza.

Nutrition Facts : Calories 290 calories, Fat 12g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 434mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.

STEAKHOUSE STEAKS

Steakhouse Steaks image

Provided by Ina Garten

Time 37m

Yield 4 servings

Number Of Ingredients 5

Ingredients

4 (2-inch-thick) filets mignons, tied (10 ounces each)
2 tablespoons vegetable oil
2 tablespoons fine fleur de sel
2 tablespoons coarsely cracked black peppercorns
4 tablespoons (1/2 stick) unsalted butter, at room temperature

Steps:

Preheat the oven to 400 degrees.
Heat a large cast-iron skillet over high heat for 5 to 7 minutes.
Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the salt and pepper.
When the pan is extremely hot, add the steaks and sear evenly on all sides (top, bottom, and sides) for about 2 minutes per side. (Be sure the cooking area is well ventilated.) You'll probably need about 3 turns to sear the sides and about 10 minutes total.
Remove the pan from the heat and arrange all the filets flat in the pan. Top each with a tablespoon of butter, then place the pan in the oven. Cook the filets for 8 to 12 minutes to 120 degrees for rare and 125 degrees for medium-rare. Remove the steaks to a platter, cover tightly with aluminum foil, and allow to rest for 5 to 10 minutes.

STEAK PIZZAIOLA

Steak Pizzaiola image

Serve this tender, fall-off-the-bone meat with bread, polenta, or sauteed Swiss chard. You can also present it as a "sauce" by shredding the meat, mixing it with the leftover tomatoes from the pan, and tossing with pasta.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Yield Serves 6 to 8

Number Of Ingredients 10

Ingredients

2 1/2 pounds bone-in chuck steak, or 2 pounds if boneless
1 teaspoon coarse salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
3 to 4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1 tablespoon tomato paste
1 28-ounce can whole tomatoes, with juice

Steps:

Preheat the oven to 325 degrees Fahrenheit. Season the meat on both sides with salt and pepper. Heat a large ovenproof skillet over high heat and swirl in the olive oil. Brown the meat on both sides. Remove the meat from the skillet and take the pan off the heat.
Stir into the pan the garlic, oregano, thyme, red pepper flakes, tomato paste, and whole tomatoes. Mash up the tomatoes with the back of a spoon, return the meat to the pan, spoon the sauce over it, and cover tightly.
Braise in the oven for at least 2 hours, stirring occasionally. Uncover and cook for an additional 30 minutes, until the sauce has thickened up.

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