Ye Old Pub Grilled Steak Englishuk Recipes

YE OLD PUB GRILLED STEAK (ENGLISH/UK)

Steps:

• Mix soy sauce and honey. It's basically a one to one ratio, but you can adjust for sweet verses salty preferences.
• Warm the mixture on the stove until the honey is incorporated into the soy sauce. Keep warm until ready to brush on steaks.
• Salt and pepper the steaks. I use coarse ground black pepper and kosher salt.
• Place steaks on a HOT grill.
• For great looking grill marks:.
• Place the meet on the grill at a 45 degree angle for 1/2 the cooking time for the first side. Turn 90 degrees for the remaining cooking time for the first side. Turn the steak over, again at a 45 degree angle for the first half, then turn 90 degrees and finish cooking. You should end up with diamond shaped grill marks.
• When meat is almost ready to come off the grill, brush with the soy sauce/honey mixture. Let it cook/sear on one side, then turn over and do the same to the other. Repeat as necessary to get a noticable glaze on the meat.
• Remove from heat and brush again (this is important).
• Let meat stand for 15 min before serving (also important).

PUB-STYLE STEAK

Steps:

• In a large bowl, combine beer, Worcestershire sauce, and brown sugar.
• Add the steaks, turn over and cover with plastic wrap. Marinate for one hour on the counter OR place in the refrigerator for a few hours until ready to use. Turn steak occasionally.
• Remove steaks from the marinade, reserve the marinade. Pat steaks dry with paper towels, and season with salt and pepper.
• Heat one tablespoon of olive oil in a large skillet over medium heat until hot, about one minute.
• Place steaks in the hot skillet and cook for four to five minutes {depending on thickness}. Flip over and cook for an additional four to five minutes for medium-rare {125 degrees}.
• Remove steaks from skillet and place on a plate. Cover with aluminium foil and allow to rest.
• Add remaining tablespoon of olive oil to the skillet. Add the shallot and cook until softened, one to two minutes.
• Pour the reserved marinade into the skillet. Cook, stirring to removed cooked bits off the bottom of the skillet for six to eight minutes, until sauce is reduced by half.
• Add the butter, stirring occasionally until melted and sauce is shiny. Remove from heat.
• Spoon sauce over each steak and top with compound butter.

PUB STEAK

Steps:

• Rub steaks down with a pinch or two of salt. Let rest for 30 minutes to absorb salt.
• Meanwhile, preheat the oven to 385 degrees F (190 degrees C).
• Mince 1 clove of garlic and set aside. Cut tops off 2 remaining cloves and rub with olive oil. Wrap in foil.
• Roast garlic in the preheated oven until cloves are tender and browned, about 25 minutes. Remove from the oven and set aside.
• Whisk pale ale, stout, Worcestershire, hoisin, and brown sugar together in a bowl; set aside.
• Melt 2 tablespoons butter in a saucepan over medium-low heat. Reduce heat to low, add shallot, and cook until it starts to caramelize, 10 to 15 minutes. Add the reserved minced garlic and the roasted garlic; cook until fragrant, about 30 seconds.
• Add remaining 2 tablespoons butter and flour; stir it all up to make a roux and cook for 4 minutes. Increase heat to medium and slowly whisk in the beer mixture, letting it thicken each time before adding more. Once it is all incorporated, let gravy simmer and reduce for 10 minutes. Season with remaining salt and pepper.
• Melt clarified butter in a large skillet over medium heat. Add steaks and cook for 8 minutes, flipping halfway through. Crank heat up to medium-high and sear for a maximum of 1 minute per side. Remove steaks to a plate and tent with foil; let rest for 8 to 10 minutes.
• Plate steaks and ladle gravy over top. Serve immediately.

QUICK STEAK GRILL

Steps:

• Heat grill to high. Thickly slice the potato, then lay slices on a large non-stick baking tray and brush with oil. Grill for 10 mins until browned. Flip over the potatoes, add the mushrooms and tomatoes to the tray and brush with oil, then return verything to the grill for another 10 mins until cooked.
• Heat remaining oil in a frying pan. Season the steaks, then sear for 1 min on each side for rare, 1½ mins for medium or 2½ mins for well done. Remove and leave to rest. Add a splash of water to the pan, crumble in the stock cube, then boil to make a thin gravy, adding any steak juices from the plate. Serve the steaks with the veg, a handful of watercress and the gravy.

ENGLISH PUB-STYLE BEEF

Steps:

• In a large, lightly oiled skillet, stir-fry steak strips for about 2 minutes until no longer pink.
• Remove from pan.
• Combine remaining ingredients in skillet and cook over medium-high heat for 5 minutes, stirring occasionally.
• Stir in beef and heat through.
• Serve over mashed potatoes, cooked rice, noodles or warm tea biscuits.

GRILLED HANGER STEAK

Steps:

• Trim away fat and membrane from the surface of the steak about 2 hours before cooking time. If the hanger steak is whole, gently tease the meat away from the long center sinew and discard it in order to create 2 long, thin steak pieces. Place trimmed steaks in a non-reactive baking dish.
• Combine Worcestershire sauce, garlic powder, onion powder, and ground black pepper in a small bowl. Rub spice mix over all the surfaces of the steak.
• Cover steak with aluminum foil and allow to stand at room temperature for about 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Rub the steaks with olive oil and lightly sprinkle with sea salt.
• When the cooking grates are hot, place oiled steak onto the grate and cook steaks until firm and reddish-pink and juicy in the center, 2 to 3 minutes per side (medium-rare). An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove from the grill and tent with foil to allow residual heat to bring internal temperature up to 135 degrees F (57 degrees C).
• Slice about 1/4 inch thick, across the steaks, and serve warm.