PUB STEAK
I'd always heard Brits don't know their way around a steak. A pub steak will silence the haters.
Provided by Brian Genest
Time 1h30m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 580.9 calories, Carbohydrate 20.1 g, Cholesterol 154.8 mg, Fat 35.6 g, Fiber 0.3 g, Protein 36.7 g, SaturatedFat 17 g, Sodium 906.7 mg, Sugar 8.6 g
PUB-STYLE STEAK & ALE PIE RECIPE - (3.5/5)
Provided by LRay
Number Of Ingredients 20
Steps:
- Don't substitute bone-in short ribs; their yield is too variable. Instead, use a 4-pound chuck-eye roast, well trimmed of fat. Use a good-quality beef broth for this recipe; the test kitchen's favorite is "Better Than Bouillon Roasted Beef Base." If you don't have a deep-dish pie plate, use an 8x8-inch baking dish and roll the pie dough into a 10-inch square. We prefer pale and brown ales for this recipe. FILLING: Combine water and baking soda in large bowl. Add beef, salt, and pepper and toss to combine. Adjust oven rack to lower-middle position and heat oven to 350°F. Cook bacon in large Dutch oven over high heat, stirring occasionally, until partially rendered but not browned, about 3 minutes. Add mushrooms and 1/4 cup broth and stir to coat. Cover and cook, stirring occasionally, until mushrooms are reduced to about half their original volume, about 5 minutes. Add onion, garlic, and thyme and cook, uncovered, stirring occasionally, until onion is softened and fond begins to form on bottom of pot, 3 to 5 minutes. Sprinkle flour over mushroom mixture and stir until all flour is moistened. Cook, stirring occasionally, until fond is deep brown, 2 to 4 minutes. Stir in beer and remaining 1 1/4 cups broth, scraping up any browned bits. Stir in beef and bring to simmer, pressing as much beef as possible below surface of liquid. Cover pot tightly with aluminum foil, then lid; transfer to oven. Cook for 1 hour. Remove lid and discard foil. Stir filling, cover, return to oven, and continue to cook until beef is tender and liquid is thick enough to coat beef, 15 to 30 minutes longer. Transfer filling to deep-dish pie plate. Once cool, filling can be covered with plastic wrap and refrigerated for up to 2 days if needed. Increase oven temperature to 400°F. CRUST: While filling is cooking, measure out 2 tablespoons beaten egg and set aside. Whisk remaining egg and sour cream together in bowl. Process flour and salt in food processor until combined, about 3 seconds. Add butter and pulse until only pea-size pieces remain, about 10 pulses. Add half of sour cream mixture and pulse until combined, about 5 pulses. Add remaining sour cream mixture and pulse until dough begins to form, about 10 pulses. Transfer mixture to lightly floured counter and knead briefly until dough comes together. Form into 4-inch disk, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days. Roll dough into 11-inch round on lightly floured counter. Using knife or 1-inch round biscuit cutter, cut round from center of dough. Drape dough over filling, it's okay if filling is hot. Trim overhang to 1/2-inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers or press with tines of fork to seal. Brush crust with reserved egg. Place pie on rimmed baking sheet. Bake until filling is bubbling and crust is deep golden brown and crisp, 25 to 30 minutes. If filling has been refrigerated, increase baking time by 15 minutes and cover with foil for last 15 minutes to prevent over browning. Let cool for 10 minutes before serving.
YE OLD PUB GRILLED STEAK (ENGLISH/UK)
Years ago, I worked my way through college as a cook in a family owned Pub/Steak house in Savannah GA. This is a recipe for the searing sauce we would brush on the steaks just before taking them off the grill. The salty/sweet combination really enhances the flavors of the beef without being overpowering. I prefer ribeyes or T-bones, but this is good on any grilled beef.
Provided by Pokey in San Antonio
Categories Steak
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 5
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).
Nutrition Facts : Calories 1074.9, Fat 75.5, SaturatedFat 29.5, Cholesterol 205.6, Sodium 1935.1, Carbohydrate 24.8, Fiber 0.3, Sugar 23.6, Protein 71.6
PUB STYLE PEPPERED STILTON STEAKS WITH CHARRED ONIONS AND CHIPS
Thick rump or Sirloin steaks, encrusted with cracked black peppercorns, pan-fried to collect all the juices, served with a Stilton cheese & toasted walnut topping, with charred fried onions on the side............phew........AND chips (French fries)!!! Interested?! This is a dish I have eaten countless times in numerous local Pubs in the North of England - it has to be my favourite way to eat steak! You don't need anything else, apart from a mixed side salad maybe AND a pint of "real" ale to wash it down with! I have recreated this dish at home - and once you have peeled and sliced you onions and sorted out your Stilton cheese and chips, it's a doddle! I often use "oven" chips, or my Dad's Recipe #193370 which are great with this meal. Try to choose locally produced beef for your steak, and preferably organic. Just for interest, Sirloin steak was named, so the legend says, by King Henry VIII, who having enjoyed it so much, "knighted" the loin of beef on the spot, so loin of beef became SIRloin!!
Provided by French Tart
Categories One Dish Meal
Time 1h
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Crumble the Stilton cheese into a mixing bowl and add the softened butter and the toasted walnut pieces, mash together well. Cover & set to one side - in a cool place.
- Press the cracked peppercorns into both sides of the steaks, ensuring they adhere well. Cover and leave to come to room temperature for about 30 minutes.
- Take 1 ounce of butter from the 2 ounces of butter, and heat it up over a very high heat in a sturdy frying pan/skillet. Add the onion rings and stir well - allow them to char at the edges before turning down the heat and cooking over a slow heat for about 10 minutes more. Set to one side.
- 5 minutes before you want to start cooking your steaks, start to fry your chips/French fries - unless you are oven baking them, in which case you need them to be in the oven at least 45 minutes before you want to serve the steaks.
- Heat up the remaining 1 ounce of butter in a large sturdy frying pan/skillet and as soon as the butter starts to smoke but NOT burn, add you steaks.
- (Here is a rough cooking chart for you: For steaks about 1" thick, Rare is 3 minutes each side; Medium is 5 minutes each side and Well Done is 7 minutes each side - depending in the thickness of your steaks!).
- As soon as you have cooked your first side, turn the steak over and crumble half of the Stilton and walnut mixture over the top of each steak, continue to cook until the steaks are cooked to your liking.
- At the same time that you crumbled the Stilton mixture over the top, add the pre-fried onions and scatter them around in the frying pan to finish cooking them.
- Serve the Stilton and Pepper Steaks immediately with the charred onions and Chips/French Fries.
More about "pub steak recipes"
PUB-STYLE STEAK - COOKING WITH CURLS
From cookingwithcurls.com
5/5 (1)Total Time 20 minsCategory Main CourseCalories 826 per serving
JUICY AND QUICK PUB STEAK WITH PICKLING SPICE AND BLACK …
From more.ctv.ca
Cuisine AmericanCategory DinnerServings 4-6Total Time 15 mins
- In a spice mill or mortar and pestle, add pickling spice, salt, and black peppercorns. Pulse or grind to a medium-fine powder, then rub onto flank steak.
- Heat olive oil in a frying pan over medium-high heat. Add steak and cook on both sides for about three minutes each. In a small bowl, whisk together brown sugar with white vinegar, then add to the pan in the last minute of cooking the steak. Flip steak to coat. Transfer steak to a cutting board to rest for five to seven minutes.
ENGLISH PUB STEAK RECIPE - HOME CHEF
From homechef.com
Total Time 40 minsCalories 650 per serving
PUB STEAK - COOPER'S FOOD & DRINK
From cooperstacoma.com
THE 28 BEST EVER STEAK RECIPES - THE SPRUCE EATS
From thespruceeats.com
STEAK SANDWICH | RECIPETIN EATS
From recipetineats.com
CUTS OF STEAK, RANKED WORST TO BEST - MASHED
From mashed.com
HONEY BOURBON PUB STYLE STEAK TIPS RECIPE ~ A GOUDA …
From agoudalife.com
20 BEST SIDE DISHES FOR STEAK | ALLRECIPES
From allrecipes.com
65 WEEKNIGHT STEAK DINNERS - EASY STEAK RECIPES - DELISH
From delish.com
MAIN - STEAK PIE PUB FOOD - BIGOVEN.COM
From bigoven.com
THE PUB® | TYSON FOODSERVICE
From tysonfoodservice.com
PUB FOOD RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
THE BEST PUB FOOD IN EVERY STATE - TASTE OF HOME
From tasteofhome.com
25 BEST SIDE DISHES FOR STEAK - INSANELY GOOD
From insanelygoodrecipes.com
THE PUB STEAK BURGER® FULLY COOKED BURGERS, TYSON FOODSERVICE
From youtube.com
PUB FOOD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
17 BEST STEAK RESTAURANTS IN MELBOURNE FOR YOUR NEXT LADS' DINNER
From bosshunting.com.au
THE BEST PUBS IN MELBOURNE FOR EVERY DAY OF THE WEEK
From bosshunting.com.au
THE QUEEN PUB STEAK AND GRILL IN ANACAPRI - RESTAURANT REVIEWS, …
From thefork.com.au
THE 10 BEST PUB GRUB RESTAURANTS IN SYDNEY (NSW) - THEFORK
From thefork.com.au
STEAK AND ONION PIE (BRITISH PUB STYLE) - REAL FOOD WITH SARAH
From realfoodwithsarah.com
WHERE TO FIND THE BEST STEAK SPECIALS IN SYDNEY - GOOD FOOD
From goodfood.com.au
ENGLISH PUB STEAK SANDWICHES | MRFOOD.COM
From mrfood.com
PRODUCTS | DANCO FOODS
From dancofoods.com
THE PUB® CHOPPED BEEF STEAK, FULLY COOKED, 4.0 OZ, 12.5 …
From tysonfoodservice.com
HEALTHIEST PUB FOOD CHOICES - SMH.COM.AU
From smh.com.au
40 BEST PUBS IN MELBOURNE | MAN OF MANY
From manofmany.com
LONDON PUB ORIGINAL STEAK AND CHOP SAUCE, 10 OZ
From supermarketitaly.com
PUB FOOD STEAK POT PIE - SAVORY DISHES | MARIE CALLENDER'S
From mariecallendersmeals.com
7 GREAT RESTAURANTS FOR STEAK IN CALGARY - AVENUE CALGARY
From avenuecalgary.com
YOUR GUIDE TO THE DIFFERENT CUTS OF STEAK | TASTING TABLE
From tastingtable.com
GOOD STEAKHOUSE APPETIZERS: 7 DELICIOUS MUST-TRY STARTERS
From bestamericansteakhouses.com
35 STEAK DINNER IDEAS FOR A FANCY WEEKNIGHT MEAL - RECIPES.NET
From recipes.net
BEST STEAK RESTAURANTS IN CLEETHORPES, SUMMER 2022 - RESTAURANT …
From restaurantguru.com
PORTLAND PUB & STEAK HOUSE - OPENING HOURS - 87 LANSDOWNE …
From yellowpages.ca
BRITISH STEAK AND ALE PIE - CULINARY GINGER
From culinaryginger.com
WHAT IS PUB GRUB? (WITH PICTURES) - DELIGHTED COOKING
From delightedcooking.com
THE BEST ENGLISH PUB FOOD - MSN.COM
From msn.com
12 OF MELBOURNE'S BEST STEAK NIGHTS AT PUBS ON ALL POINTS ... - GOOD …
From goodfood.com.au
THE 10 BEST STEAKHOUSES IN TORONTO, UPDATED JULY 2022
From tripadvisor.ca
EASY STEAK PIE . . . FRIDAY PUB GRUB | THE ENGLISH KITCHEN
From theenglishkitchen.co
You'll also love