The Perfect Steak Chef Als Recipes

THE PERFECT STEAK, SAYS CHEF FABIO

The Perfect Steak, Says Chef Fabio image

A less expensive cut can taste pricey - if you know what to look for, Chef Fabio says. . Tips: 1. The right cooking technique will improve any piece of meat -- leaner meats are best for roasting or grilling, fattier meat are good for braising and broiling. 2. Marbling determines how juicy your steak will be. 3. Always let the steak reach room temperature before cooking. Searing 101: sear at a high heat immediately to crisp the outside of the steak. Turn the heat lower once the second side has seared to maintain the melt-in-your mouth pink on the inside. Using a fresh herb brush to brush oil on to the steak will infuse the steak with amazing fresh flavors.

Provided by Annacia

Categories Steak

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

20 ounces bone-in rib eye
fresh cracked pepper (to taste but don't be too shy)
6 tablespoons extra virgin olive oil, divided
3 garlic cloves
1 sprig rosemary
1 sprig thyme
salt
1 tablespoon butter

Steps:

Rub both sides of steak with 1 Tbsp of the oil.
Season the steak with pepper on both sides.
Heat grill (indoor type - or a large skillet will also work) with medium high heat until very hot.
Add 2 Tbsp to the grill or pan and place the steak in the pan, allow it to cook on one side for 2-3 min without moving or poking the meat.
While the steak is cooking, chop the garlic and put it in the remaining EVOO.
Take the sprigs of rosemary and thyme, wrap the ends with aluminum foil to keep them together and use them as a brush to brush the garlic oil on the steak while it is cooking.
Flip the steak over, brush with garlic oil, then salt the cooked side.
After 2-3 min flip the steak over again, and salt that side as well, brushing all sides with the herb brush of garlic oil.
Lower the heat.
Add the butter to the top of the steak, and let it melt as the steak cooks to your preference. Cooking time will depend on how well done you wish your steak to be.
When the steak is cooked, remove from pan to a board or plate and allow the steak to rest for approximately 5 minute
Slice and serve.
MANGIA!

THE PERFECT STEAK

The Perfect Steak image

Provided by Chuck Hughes

Time 12m

Yield 1 serving

Number Of Ingredients 3

Ingredients

1 (2-inch) New-York strip loin
Salt and pepper
2 tablespoons canola oil

Steps:

Everyone has to try Chuck Hughes' fool proof technique for cooking a mouthwatering, perfect, medium-rare steak.
Preheat the oven to 350 degrees F.
Sprinkle the steak with salt and pepper on each side. In a blazing hot cast-iron pan on medium-high, heat the oil. Sear the steak for 3 minutes on each side. Remove the steak from the stovetop and put it in the oven for 5 minutes.

THE PERFECT STEAK (CHEF AL'S)

The Perfect Steak (Chef Al's) image

From Chef Al (of Rosas Farms http://www.alrosas.com/) soon to be released book PERFECTED MEAT, via the Sara Snow newsletter. This recipe makes my mouth water. Preparation time includes making the marinade, marinating the steaks, and allowing them to reach room temperature; Cooking time is for Medium Rare and omits wait time after removing from grill.

Provided by RachelT

Categories Steak

Time 16m

Yield 4 Steaks, 4-8 serving(s)

Number Of Ingredients 9

Ingredients

4 great big rosas farms all grass-fed organic rib eye steaks (at least 1-inch thick)
1/2 cup mascovado sugar
1/4 cup kosher salt
20 garlic cloves, finely chopped
1/4 cup crushed red pepper flakes (original recipe calls for "7 Spice, but says crushed red peppers can subsitute)
1/4 cup freshly ground peppercorn, mixture
3/4 cup organic olive oil
olive oil, and
balsamic vinegar, for drizzle (top quality, of course)

Steps:

In a small bowl, combine the sugar, salt, garlic, 7 spice (or crushed red pepper if using), peppercorns and olive oil. Stir well to form a thick, fairly dry paste.
Rub the paste over the entire steak, coating evenly and refrigerate, wrapped in plastic, for 6 hours (Sous vide/under vacuum for 3 hours).
Preheat grill or pan.
Remove steak from the refrigerator let stand at room temperature for 60-90 minutes then brush off (Do not rinse) excess marinade (Sugar will burn).
Cook on the hottest part of the grill for 2 minutes ¼ turn for grill mark and another 2 minutes flip over and repeat the process.
Total cook time total is 8 minutes. Remove from heat and LET STEAK REST 7-10 minutes for a perfect medium rare. Slice against the grain (or serve it as is).
Drizzle with organic balsamic vinegar (Of the highest quality) serve immediately.
For Pan frying, fry in a mixture of ½ organic olive oil ½ organic butter in a hot pan for 4 minutes on medium high heat flip over and fry for 4 additional minutes allow to rest. This steak is always a favorite at Rosas Farms.

Nutrition Facts : Calories 484.6, Fat 40.7, SaturatedFat 5.6, Sodium 7078.8, Carbohydrate 31.6, Fiber 1, Sugar 26.1, Protein 1.2

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