Garlic Steak With Horseradish Sauce By Bobby Flay Recipes

Steps:

• To make the glaze, whisk together mustard, honey, horseradish and mint in a small bowl. Season with salt and pepper, and set aside.
• Heat oven to 425 degrees. In a small bowl, combine black pepper, red pepper flakes and salt. Rub one side of each steak with the mixture.
• Place a medium ovenproof sauté pan over high heat, and heat oil until smoking. Place steaks in pan, rub-side down, and sear for 35 to 40 seconds. Salt the non-rub side while the steaks are searing. Turn steaks over, and place pan in oven until steaks are medium rare, 8 to 10 minutes, brushing with glaze during last 2 minutes. Remove steaks from oven, and brush again with glaze. Allow to rest for 5 minutes before serving.

Steps:

• Mix all together and blend with a hand blender until smooth.
• Serve with your favorite steak.

Steps:

• For the prime rib: Rub the prime rib with the spice rub, put in the refrigerate on a rack set over a baking sheet (uncovered) and let marinate for at least 4 hours and up to 8 hours.
• For the red wine steak sauce: Heat the oil in a medium saucepan over medium heat. Add the garlic and shallots and cook until soft, about 2 minutes. Add the tomatoes, increase the heat to high and cook until softened, about 5 minutes. Add the wine, ketchup, 1/2 cup water, raisins, molasses, brown sugar, horseradish, Dijon mustard, Worcestershire, cayenne, allspice and salt and pepper to taste and cook for 10 minutes longer. Add a splash of red wine vinegar, and taste for salt and pepper. Transfer to a blender and blend until smooth. Let cool to room temperature.
• Prepare your grill using a kamada-style grill, kettle grill, bullet smoker or gas grill method for smoking. Remove the prime rib from the refrigerator 30 minutes before cooking and let sit at room temperature. Sprinkle well with salt and put the prime rib, fat-side up, on the grill grate. Maintaining a temperature of about 250 degrees F (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see manufacturer's instructions), cook until an instant-read thermometer inserted in the center reads 130 degrees F, between 3 1/2 to 4 hours. During the last hour of cooking (at about 110 degrees F), begin brushing with some of the red wine steak sauce and stop adding chips to the smoker. Remove the prime rib from the grill, brush with more of the red wine steak sauce and let rest, loosely covered with foil, for 20 minutes before slicing.
• Combine all ingredients in a small bowl.

Steps:

• Whisk together the oils, garlic and rosemary in a large baking dish. Add the steaks and turn to coat in the marinade. Cover and refrigerate for at least 1 hour and up to 12 hours. Remove the steaks from the refrigerator 30 minutes before grilling and let sit at room temperature.
• Heat a grill to high heat for direct grilling. Add the soaked wood chips to the charcoal or put the wood chips in a smoker box and add to a gas grill. Close the lid and let heat for 5 minutes. Remove the steaks from the marinade and pat dry. Sprinkle both sides liberally with the salt and pepper. Grill until charred on both sides and cooked to medium-rare doneness, 5 to 6 minutes per side. Remove from the grill, drizzle with a little of the Balsamic-Rosemary Steak Sauce and let rest 5 minutes before slicing.
• While steaks are grilling, brush the Treviso with canola oil and season with salt and pepper. Grill until slightly charred on all sides and just beginning to wilt. Transfer to a platter, fan out the leaves, drizzle with a little balsamic, extra-virgin olive oil and crumble over the gorgonzola. Top with slices of the steak and drizzle with more steak sauce. Garnish with parsley leaves.
• Combine the balsamic vinegar, garlic and rosemary in a small saucepan and cook over high heat until reduced by half, about 10 minutes. Remove the rosemary and let cool to room temperature.
• Place the peppers, honey, horseradish, molasses, red wine vinegar, Worcestershire sauce and some of the cooled balsamic mixture in a blender. Blend until smooth. Season with the salt and pepper. Taste, and add more of the balsamic reduction as desired.
• Yield: 3 cups.

Steps:

• Whisk minced garlic, olive oil, salt, and black pepper in a bowl, then pour into a resealable plastic bag. Add the steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
• Combine 12 garlic cloves and 1 cup olive oil in a small saucepan over low heat. Cook, stirring occasionally, until garlic is golden and tender, about 30 minutes. Set aside.
• Preheat an outdoor grill for high heat, and lightly oil the grate. Remove steaks from bag, wiping off excess marinade with paper towels. Generously season steaks with salt and black pepper.
• Cook the steaks on the prepared grill until they start to firm and are reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove steaks to a plate and let rest for 5 minutes.
• Drizzle balsamic vinegar over steaks, then spoon a few cloves of oil-roasted garlic on top.

Steps:

• Using a sharp knife, score the surface of the steak with shallow diagonal cuts at 1-in.
• intervals, making diamond shapes.
• Repeat on other side.
• In a large resealable plastic bag, combine the next five ingredients.
• Add steak.
• Seal bag and turn to coat; refrigerate for 8 hours or overnight.
• Combine the sauce ingredients in a small bowl; cover and refrigerate.
• Drain and discard marinade.
• Grill steak, covered, over medium-hot heat for 7-9 minutes on each side or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees, medium 160, well-done 170).
• Thinly slice steak across the grain; serve with sauce.

Steps:

• With a mortar and pestle, crush garlic cloves with salt and pepper. Stir in oil, lemon juice and Worcestershire sauce., Grill steaks, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Brush generously with garlic mixture during the last 4 minutes of cooking.

Steps:

• Prepare a heavy baking dish that is as close to the size of the beef tenderloin as possible by making an aluminum foil "basket" for it to sit inches It is VERY important to use heavy duty aluminum foil. Place 2 or 3 pieces of foil in the dish and put the beef tenderloin on top of it, leaving enough hanging over the edges of the dish to really wrap up the meat.
• Season the tenderloin well with salt and pepper, and then "mash" the garlic over the entire tenderloin. Sprinkle the butter pieces evenly over the beef. Drizzle with Worcestershire and lime juice let marinate in the refrigerator for at least 3 hours, turning halfway through marination time. Bring the tenderloin back to room temperature before roasting.
• Adjust the oven rack to the highest position and preheat the broiler.
• Place the pan right underneath the broiler and broil for about 8 minutes. (It will look like the flames are burning or touching the meat, but that is fine).
• Carefully pull the pan out and turn the meat over. Broil for another 5 minutes or until cooked to desired doneness. (When the meat is done under the flame it will look like it is burned, but it's not).
• Wrap it up very tightly in the foil and let it sit and continue to cook inside the foil on the kitchen counter for about another 1 1/2 hours.
• Whisk together the sour cream and horseradish and season with salt and pepper. Remove the string binding the roast, slice the meat and serve with the horseradish sauce on the side.

Steps:

• Combine all ingredients and mix well.