BUTCHER'S STEAK
Provided by Robert Irvine : Food Network
Categories main-dish
Time 9h40m
Yield 6 servings
Number Of Ingredients 30
Steps:
- For the parsnip puree: In a small pot, combine the parsnips and milk and bring to a boil. Reduce the heat to a simmer and cook the parsnips until tender, about 15 minutes. Drain the parsnips, saving the milk.
- Put the parsnips in a food processor with the honey and puree. Add some milk to adjust the consistency (you'll need 1 to 2 cups of the liquid). Season with salt and pepper.
- For the roasted tomatoes: Preheat the oven to 450 degrees F.
- Cut the ends off of each tomato and then cut each tomato into 3 slices. In a bowl, toss the tomato slices with the oil, salt and pepper. Arrange the tomato slices on a baking sheet and roast until tender and the edges are brown, 10 to 15 minutes.
- For the asparagus: Add 1 gallon of water and 2 tablespoons kosher salt to a large pot and bring to a rolling boil. Set up an ice bath for shocking the asparagus after blanching.
- Blanch the Asparagus in batches in the boiling water for 45 seconds to a minute, and then transfer to the ice bath. Dry off the asparagus with a towel and set aside.
- For the steak: Heat a skillet over high heat until it begins to smoke. Depending on the size of the skillet (and how many batches you'll cook), add 1 to 1 1/2 tablespoons grapeseed oil.
- Salt and pepper the steaks and sear on each side (the teres major is a triangle shape) for 3 to 4 minutes. Once all of the steaks are cooked, put them all into a pan and add the butter. Allow the steaks to rest for 10 minutes, basting with the butter occasionally.
- To finish the asparagus, heat a saute pan over high heat, add the grapeseed oil and saute the asparagus for 2 to 3 minutes. Season with salt and pepper.
- For plating: Divide the parsnip puree among 6 plates and drag it from one side of the plate to the other. Shingle 3 slices of tomato across the parsnip puree. Slice each steak into 5 slices and shingle over the top of the tomatoes. Pour 2 to 3 ounces of the Demi-Glace over and around each plate. Lean 5 pieces of asparagus up on the side of each steak.
- Preheat the oven to 450 degrees F.
- Pour the oil into a metal roasting pan and put it in the preheated oven for 3 to 5 minutes to heat up the pan and condition it with the oil. Spread the bones out on the roasting pan and cook until browned, 30 to 45 minutes, turning the bones occasionally so they brown evenly.
- Transfer the bones to a large-enough stockpot to accommodate the bones, 6 quarts ice water and more. Use tongs to transfer the bones so you do not pour any fat into the stockpot. Add the ice water to the stockpot and bring to a simmer. Allow the stock to cook for 4 hours at a slow simmer. Skim the surface of the stock occasionally to remove any fat or impurities.
- While the stock is simmering, discard all but about 1/4 cup of the fat from the roasting pan. Bring the pan back up to temperature over high heat on the stovetop. Add the onions and carrots and cook until golden brown and caramelized. Add the celery and cook for another 10 minutes. Stir in the tomato paste, thyme and bay leaf and cook, stirring regularly, until the tomato paste gets a brick red color, about 15 minutes. Add 1 cup of the red wine and stir it into the mirepoix (vegetable) mixture.
- Add the mirepoix mixture to the stock after the 4-hour simmering time. Bring the stock back up to a simmer and continue to cook it for another 2 hours.
- In a separate pot, bring the remaining 7 cups red wine to a boil and cook until reduced by half, 15 to 20 minutes.
- When the stock has simmered for 6 hours, strain it through a chinois and combine the strained stock with the reduced red wine. Bring the stock to a boil, lower the heat to a hard simmer and reduce the stock until it has a consistency that coats the back of spoon and is about 2 quarts (8 cups) in volume, up to 1 hour. Season with salt and pepper and then strain the sauce though a chinois again.
BUTCHER'S STEAK WITH LEAFY GREENS SALSA VERDE
Butcher's steak is the name of a specific cut of steak, also known as hanger steak (and, occasionally, bistro steak). It's a cut that hangs off the cow's diaphragm, resulting in a steak that has the beefy flavor of a short rib, the fat marbling of a rib-eye and the tenderness of filet mignon. There is only one per animal, making it somewhat exclusive but not especially expensive. It is also a term used for the secret-ish cuts typically available only to butchers and restaurants; but a good butcher will gladly help you unlock those secrets. Other lesser-known, surprisingly affordable cuts that work well here include boneless short ribs, Denver steaks and center-cut top sirloin. These cuts are great with little more than salt and pepper, so you can truly assess their flavor. But a tangy, garlicky salsa verde made from dark leafy greens doesn't hurt. Serve with a squeeze of lemon and a bowl of salty potato chips for a truly faux-bistro experience.
Provided by Alison Roman
Categories dinner, weekday, weeknight, steaks and chops, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Season steak well with salt and pepper and set aside.
- Cut 4 of the scallions into 2-inch pieces; set aside. Finely chop remaining scallions and add to a medium bowl with kale, garlic and olive oil; season with salt and pepper. The mixture won't exactly be saucy yet, but as it sits the kale will soften and loosen up.
- Heat canola oil in a large skillet over medium-high heat. Add steak and cook, without moving it, until deeply golden brown on one side, 3 to 5 minutes.
- Flip steak and continue to cook until equally browned on that side, another 3 to 4 minutes. Transfer salsa verde to a large plate, and place steak on top. Add remaining scallions to the pan, letting them sizzle in the leftover fat. Season with salt and pepper and cook until they're wilted and lightly charred, 2 or 3 minutes.
- Let steak sit 5 to 10 minutes to allow it to rest and juices to mingle with the salsa verde.
- Slice the steak and return to plate with salsa verde. Top with seared scallions. Squeeze lemon or lime over everything and sprinkle with flaky salt. Serve with potato chips, if you like.
Nutrition Facts : @context http, Calories 471, UnsaturatedFat 26 grams, Carbohydrate 5 grams, Fat 35 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 8 grams, Sodium 579 milligrams, Sugar 1 gram, TransFat 1 gram
BUTCHER'S STEAK (HANGER STEAK)
Butcher (or hanger) steak is great pan cooked, broiled, or grilled. It takes to marinades wonderfully, and really can be substituted for any cut of steak. Just be sure to take the time to trim it well.
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Remove all silver skin and extra fat from the steak. Carefully cut out the connective tissue that connects the 2 halves of the steak, separating the whole into 2 long pieces. Cut lobe of meat from one half (it's a piece that is slightly separated from the larger half). Then cut each of the 2 larger halves into 2 steaks each. Sprinkle with salt and pepper.
- Heat skillet over high heat. Add clarified butter when pan is hot, then place the steaks in the pan. Reduce heat to medium. Cook until browned on all sides, firm, and reddish-pink on the inside. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C), a total of about 12 minutes. (This cut of meat has a sort of triangular shape, so about 4 minutes per side.) Transfer to a warm plate and tent with foil to let steaks rest and allow temperature to rise to 130 degrees F.
- Pour stock into skillet set over medium heat. Stir with a wooden spoon scraping up the browned bits from the bottom. When brownings dissolve and liquid begins to reduce after 2 or 3 minutes, reduce heat to low. Add accumulated juices from the meat, balsamic vinegar, and butter chunks. Cook and stir until butter melts. If liquid has reduced too much, add a splash of broth. Taste to check if sauce needs a bit of salt.
- To serve, slice steaks and spoon pan sauce over them.
Nutrition Facts : Calories 344.1 calories, Carbohydrate 0.6 g, Cholesterol 95.8 mg, Fat 25.3 g, Protein 27 g, SaturatedFat 12.5 g, Sodium 348.6 mg, Sugar 0.5 g
BUTCHERS' STEAK MARINADE
A great blend of flavors. I like to take it camping by freezing the steaks and marinade together in freezer zip bags. The day you want to prepare the steaks, put the freezer bag(s) on top of everything else in the cooler to thaw. I have used this marinade with flank, T-bone, rib, and New York cut steaks.
Provided by Northwest Lynnie
Categories Steak
Time 15m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Mix all marinade ingredients together in a large bowl (ingredients will fizz-up).
- Marinate steak for 24 hours before grilling.
Nutrition Facts : Calories 253, Fat 0.3, SaturatedFat 0.1, Sodium 3709.1, Carbohydrate 58.2, Fiber 1.3, Sugar 49.6, Protein 7.8
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UNFAMILIAR FAVORITE BUTCHER'S CUTS - THE SPRUCE EATS
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- Top Sirloin Cap. The top sirloin cap is situated between the loin and the round (the rear of the cow) and is made up of three muscles: The cap, the center and the “mouse” (a fist-sized knob of muscle that's usually trimmed and cut for stir-fry or ground sirloin).
- Beef Shank. Beef shank is probably one of the most under-appreciated parts of the cow. It's located in the lower part of the leg (the shin), and because the cow works this muscle the most, the shank's tough meat needs to be braised (long, moist heat) to be edible.
- Vacio Steak. The vacio steak is a wildly popular cut in Argentina. This beef cut hangs beneath the loin and is cushioned by the cow’s belly, so it's protected by layers of fat, which gives the meat-rich beefy flavor.
- Hanger Steak. Lore has it that butchers secreted away this cut—the “butcher’s choice”—from customers to keep for themselves, and there's little wonder, as hanger is one of the best steaks for grilling.
- Lamb Shoulder. Butchers include lamb shoulder in this guide of unfamiliar and under-used cuts because it is both versatile and inexpensive. The cut is located between the neck and foreshanks, and its meat is encased in thin layers of fat and connective tissue that soften when the shoulder is braised or slow-roasted.
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