STEAK FLORENTINE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Rub the garlic cloves over the meat and the bone of the steaks. Sprinkle the steaks with salt and pepper. Place in the refrigerator and allow seasoning to permeate the meat, for about 1 hour. Remove from the refrigerator at least 20 minutes before grilling, allowing the meat to come to room temperature.
- Place a grill pan over high heat or prepare the barbecue (medium-high heat). Grill the steaks until cooked to desired doneness, turning once, about 5 minutes per side for rare, 7 minutes per side for medium-rare. The key to getting those great grill marks is to place the steak down and not move them. After you flip them, do not shift the steaks.
- Allow the steaks to rest for at least 10 minutes before slicing, otherwise all the juices will be run all over your cutting board. Run your knife along the bone and carve the meat off the bone. Slice the meat into 1-inch slices. Transfer the slices to a platter. Squeeze the lemon over the steaks. Drizzle with the oil and serve immediately with Grilled Vegetables.
- Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
- Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.
STEAK DRY RUB
This dry rub is perfect for grilled steaks and will add amazing flavor to any cut of meat. Extra rub can be stored at room temperature for later use.
Provided by richlids
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 6
Number Of Ingredients 8
Steps:
- Mix kosher salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar, and cumin together in a sealable container. Seal container and shake to mix.
Nutrition Facts : Calories 49 calories, Carbohydrate 10.7 g, Fat 0.9 g, Fiber 3 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 2886.5 mg, Sugar 4.1 g
GRILLED DELMONICO STEAKS
Marinated steaks so tender you can cut with a fork! Friends and family always come running when they know I'm grilling.
Provided by MACAW06
Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes
Time 3h30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning, and steak sauce in the container of a food processor or blender. Process until well blended.
- Prick steaks on both sides with a fork, and place in a shallow container with a lid. Pour marinade over steaks, cover, and refrigerate at least 3 hours, or overnight.
- Preheat an outdoor grill for medium heat, or light charcoal, and wait until coals are completely white. Soaked wood chips may be added to the coals when ready for a smoky flavor, if you like.
- Remove steaks from marinade, and discard the marinade. Lightly oil the grilling surface, and place steaks on the grill. Cover, and grill steaks for about 10 minutes on each side, or to your desired degree of doneness.
Nutrition Facts : Calories 675.6 calories, Carbohydrate 14.8 g, Cholesterol 100.5 mg, Fat 53.6 g, Fiber 1.6 g, Protein 33.7 g, SaturatedFat 14.4 g, Sodium 7322.3 mg, Sugar 3.1 g
HOMEMADE STEAK SEASONING
Here's the perfect seasoning for your favorite cut. -Sarah Farmer, Culinary Director, Taste of Home
Provided by Taste of Home
Time 5h
Yield about 1/3 cup
Number Of Ingredients 7
Steps:
- In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 1 year.
Nutrition Facts : Calories 3 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 360mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
JERK SEASONED STEAK
Bring the Caribbean to your back yard! Use my Jamaican Jerk Seasoning Recipe #156341 mixture or store bought prepared jerk seasoning. Kicked up steak!
Provided by Rita1652
Categories Steak
Time 11m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Rinse steaks and pat dry. Let steak sit at room temperature for 20 minutes. Sprinkle lightly all over olive oil.
- Spread jerk seasoning over both sides of steak.
- Lay steaks on grill 4 to 6 inches above heat; close lid on gas barbecue. Cook until done to your liking, 4-6 minutes for medium-rare, turning once with a wide spatula or tongs halfway through cooking.
- Transfer to a board or platter and let rest about 5-10 minutes before serving. To allow the juices to redistribute.
Nutrition Facts : Calories 386.1, Fat 27.6, SaturatedFat 11, Cholesterol 114, Sodium 90.2, Protein 32.4
RUNDERLAPJES (SEASONED STEAK)
Make and share this Runderlapjes (Seasoned Steak) recipe from Food.com.
Provided by Darkhunter
Categories Steak
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Scrore meat lightly on both sides. Rub with salt and pepper.
- Melt butter on high in shallow saucepan fitted with lid and brown meat on both sides. Reduce heat.
- Add sliced onions and cook until transparent. Add beef stock, scraping up particles on bottom. Add vinegar and remaining spices.
- Lower heat to simmer and cook for 2 hours, turning 30 minutes.
- Remove steak to platter and keep warm. Strain juices and thicken for gravy.
- Serve with mashed potatoes.
Nutrition Facts : Calories 534.4, Fat 32.2, SaturatedFat 17.8, Cholesterol 190.3, Sodium 674.2, Carbohydrate 5.6, Fiber 0.8, Sugar 2.4, Protein 53.8
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- Black Pepper. If you are looking for a greater zing in your beef steak, black pepper is your go-to ingredient. The primary purpose of seasoning the steak with pepper rather than adding it while eating is to get a more delicious taste.
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- Onion. Onions can also be used to season your steak to tenderize the meat and improve its flavor. Using onion for seasoning the beef can make the steak more flavorful, complementing the natural taste of meat.
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- Rosemary. If you love a good beef steak but do not like the greasy texture, rosemary is a perfect spice to season your steak with. Rosemary has a powerful, woody, minty taste that blends in perfectly with a beef steak.
- Thyme. When it comes to seasoning with herbs, thyme tops the list. Thyme has a minty, lemonish taste that goes perfectly with beef. You can use both dried or fresh thyme to season your steak to perfection.
- Parsley. Parsley is another beloved choice to season a steak for many beef-steak lovers. Seasoning your steak with parsley before grilling can add a much-needed freshness and earthiness that leaves a pleasant taste in your mouth.
- Chile Pepper Powder. While smoky or sweeter steaks are a common choice for steak lovers, many food enthusiasts love spicy steaks. If you are one of these people, then Chile Pepper may be an apt choice for you.
- Tarragon. Tarragon is another favorite when it comes to unique seasoning for your beef steak. French Tarragon, the most common choice, has a subtle taste that goes well with the meat of all kinds, including beef.
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