Steamboatsteaks Recipes
STEAMBOAT STEAKS
Because these steaks steam in aluminum pouches, you can buy less expensive cuts. Grill using a low fire and give the steaks plenty of time to tenderize and make their own succulent sauce. From Camping Life magazine.
Provided by GeeWhiz
Categories Steak
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Lay out four squares of foil large enough to wrap the steaks.
- Spray a spot on the foil and place a slice of onion on each.
- Top with a steak, add salt and pepper, and sprinkle with diced pepper.
- Spoon vinegrette over steaks, seal foil and place over low-medium grill.
- Grill for 45 minutes, turning every 10 minutes, then test for doneness.
- If steaks aren't yet tender give them another 10 to 15 minutes.
- Serve with foil-baked potatoes and coleslaw.
Nutrition Facts : Calories 13.6, Fat 0.1, Sodium 1, Carbohydrate 3.2, Fiber 0.8, Sugar 1.9, Protein 0.4
THE PERFECT NEW YORK STRIP STEAK
Reverse staging is the definitive way to cook thick steaks for a nice brown crust and a perfectly juicy interior. Slow-cook them in the oven to bring them up to temperature, then quickly sear the outsides by basting with hot butter, a French technique called "arroser."
Provided by Chris Pandel
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Roast the steaks at low heat: Preheat oven to 275 degrees F. Season steaks generously with salt on all sides. Place steaks on a wire rack fitted over a rimmed baking sheet; this will ensure even airflow all around the steaks as they cook. Cook for 25-35 minutes, checking after 20 minutes, until internal temperature reaches 125 degrees F. (Note: Once the temperature reaches 80 degrees F, it will climb quickly.) For an accurate temperature, place the thermometer through the side into the center of the steak. When steak reaches 125 degrees F, let rest 10 minutes.
- Sear the steaks: Heat skillet over high heat. Add the oil and heat until smoking; then add the steaks. Cook for 1 minute, undisturbed. Flip steaks, drain off the fat, then cook another 1 minute, undisturbed. Meanwhile, gently smash the garlic cloves with the heel of your hand until you hear a crack, leaving the peels attached.Add 2 tablespoons of butter, garlic cloves, thyme, and rosemary to the skillet. Tilt the pan and continually baste the steaks with the hot butter as it browns and gets foamy. Take the pan off the heat as you baste if the butter is browning too quickly or the herbs and garlic are starting to burn. Add remaining tablespoon of butter; once the first side is well-browned, flip the steaks and continue basting-a French technique called arroser-until the butter is no longer foamy. (Once the steaks have been flipped, Chef Pandel continues basting with his pan entirely off the heat; you may need to do the same, depending on the variables of stove temperature, pan, and the steaks themselves.) When it's no longer foamy, the butter has done its job and the steaks should be well seared with a nice crust. Check the temperature of the steaks: for medium-rare, the internal temperature should be 125 degrees F-130 degrees F. Remove steaks to the rack to rest, about 10 minutes. Serve right away.
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