#steak recipe

[daily-deliciousness]

Pan seared buttery garlic ribeye steak

[brunchbinch]

Steak Frites

[allrecipee]

Sirloin Steak

[askwhatsforlunch]

Griddled Steak

On days when the weather doesn't allow you to light up the barbie, you can still make a deliciously juicy Griddled Steak. It may not have the smoky flavour wood and embers infuse grilled meat with, but it will be nicely charred on the outside, tender and juicy inside, and just as tasty! Happy Tuesday!

Ingredients (serves 2):

255 grams/9 ounces beautiful bavette or flank steak

1/2 tablespoon olive oil

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

a small bunch Garden Parsley

a spoonful Garden Herb Garlic Butter 

Heat a large griddle pan over a high flame.

Drizzle olive oil over the bavette, and rub generously all over.

When the griddle is very hot, add the bavette steak in the middle of heat, and cook, at least 5 minutes on one side. Flip on the other side and cook, another 5 minutes.

Season on both sides with fleur de sel and black pepper, and cook, 1 minute more on each side.

Remove from the heat, and allow to rest, 5 minutes.

Finely chop Garden Parsley.

Top hot Griddled Steak with Garden Herb Garlic Butter, and sprinkle with chopped Parsley. Serve immediately.

[lolawarner]

European - Swiss Steak Quick and Easy After being lightly floured and fried, pounded cube steaks are prepared with stewed tomatoes, brown gravy, mushrooms, and onions. Serve with a piece of dense, crusty bread over a bed of rice or egg noodles.

[goodeatsandepis]

Chimichurri Steak and Mashed Potatoes

[healthawareness888]

😋Free Grilled Steak with Garlic Butter Recipe: A Carnivore's Delight! 🥩🧈🔥✨

Ingredients:

2 boneless ribeye steaks (or your preferred cut) Salt and freshly ground black pepper, to taste 2 tablespoons olive oil 4 cloves garlic, minced 4 tablespoons unsalted butter Fresh parsley, chopped, for garnish Lemon wedges, for serving

Instructions:

Prepare the Steak! 🥩 Remove the steaks from the refrigerator about 30 minutes before cooking to bring them to room temperature. Season both sides generously with salt and freshly ground black pepper.

Preheat the Grill! 🔥 Preheat your grill to high heat. Brush the grill grates with a bit of oil to prevent sticking.

Grill the Steak! 🍽️ Drizzle the steaks with olive oil and place them on the hot grill. Cook for 4-5 minutes on each side for medium-rare, adjusting the time according to your desired level of doneness.

Rest the Steak! 🥢 Remove the steaks from the grill and let them rest on a cutting board for about 5 minutes. This allows the juices to redistribute, ensuring a juicy steak.

Make Garlic Butter! 🧈 In a small saucepan, melt the butter over low heat. Add the minced garlic and cook gently until fragrant and golden, about 2 minutes. Be careful not to burn the garlic.

Serve with Garlic Butter! 🍽️ Slice the rested steaks against the grain and transfer them to plates. Drizzle the sizzling garlic butter over the steaks, allowing it to melt and infuse the meat with flavor.

Garnish & Serve! 🌿 Garnish with chopped fresh parsley and serve the grilled steak with lemon wedges on the side for a burst of citrusy freshness.

Enjoy Your Carnivore's Delight! 😊 Dive into your perfectly grilled steak, savoring the rich, garlic-infused butter that enhances its natural flavors.

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[slowlycooking]

[digitallunatik]

Mean Mr. Mustard Steak The wonderful flavor of seared beef and the tanginess of mustard come together in this zesty steak recipe. 1/4 cup grill seasoning, 4 1-inch thick rib-eye steaks, 1 cup diced red onion divided, 1/2 cup grainy French mustard, 2 tablespoons unsalted butter

[chefkevinashton]

Wagyu Steak with Bordelaise Sauce

I had the chance to try a couple of spectacular Wagu Steaks from Warrendale Wagyu  so I thought I should try to make the whole plate something worthy of Wagyu. After some thought, I decided to serve the grilled Wagyu with bordelaise sauce which is a classic timeless red wine sauce. Its depth of flavour comes from the beef demi glace base, red wine, shallots, fresh thyme and then it is finished…

[daily-deliciousness]

Sirloin steak

[brunchbinch]

Rib-eye steak banh mi

[hetrosjistin]

Now I gotta share my steak recipe.

Pan sear, oven baked.

Get Tony Chachere's cajun spice blend, black pepper, and garlic salt. Let the stuff sit until room temperature, cut to serving size, then liberally powder with the Tony's and rub it in good on each side. Then some garlic salt, rub it in good, finally just a dash of black pepper on each side, rub it in good.

During this prepare the pan, olive or canola oil at your preference, with a half tablespoon of butter melted in. Sear on highest temp for 2.5 minutes to a side, melting a quarter tablespoon of butter over each side as you do, use a spoon of the oil in the pan over it during this process.

Once done, put it onto an oven sheet, pour the oil from the pan over the servings, then stick into the oven at 475 degrees. Exact time will vary to taste and oven type in my experience. I tend to 4 minutes for medium rare (hot pink center), then cool for a minute and eat. Goes really well with baked potatoes or oven fries.

i'll be real whenever i gotta cook a steak, whether for myself or for others, that godforsaken letterkenny bit blares in my ears loud as shit

[askwhatsforlunch]

Whisky Mushroom Steak

This beautiful Whisky Mushroom Steak makes a hearty Autumn meal, the kind of comforting lunch to enjoy with a nice glass of red and a cosy murder mystery perhaps... (I had mine with the denouement of Have His Carcase!)

Ingredients (serves 1):

1/2 tablespoon unsalted butter

1/2 tablespoon olive oil

1 (90 to 120-gram/3 to 4-ounce) flank steak

1/2 tablespoon unsalted butter

6 button mushrooms

1/2 teaspoon dried thyme

1 small garlic clove, minced

1/2 cup good whisky (but perhaps not your best one!)

1/4 teaspoon fleur de sel or sea salt flakes

1/4 teaspoon freshly cracked black pepper

2 heaped tablespoons crème fraîche or sour cream

In a medium, deep skillet, melt butter with olive oil over medium-high heat.

Add flank steak, and sear, browning about 2 minutes on each side. Remove from the skillet and transfer to a plate. Set aside.

Add butter to the skillet.

Cut button mushrooms into thick slices. Once the butter��is just foaming, stir in the mushrooms, and cook, shaking the pan often until they take a nice golden brown colour.

Stir in dried thyme and garlic. Cook, 1 minute.

Return flank steak to the skillet.

Pour half of the Whisky over the meat and mushrooms, and immediately and carefully ignite with a match. Flambé, until flames die down.

Season with fleur de sel and black pepper, and stir in crème fraîche. Cook a few minutes, until slightly reduced. Then, stir in remaining Whisky, reduce heat to medium-low, and cook, a couple of minutes more until sauce nicely coats the steak and mushrooms.

Serve Whisky Mushroom Steak hot, with Potato Mash, and a glass of robust red, like an Australian Shiraz or a French Ventoux.

Lord Peter (Edward Petherbridge), who likes the finest things, would enjoy this, I'm sure!