Saturday Steak Recipes
GRILLED TOMAHAWK STEAKS WITH RESTING BUTTER
Provided by Food Network
Categories main-dish
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Remove the steaks from the refrigerator, then sprinkle on both sides generously with salt and place on a wire rack over a sheet pan. Allow to come up to room temperature, about 2 hours.
- Preheat a grill for two-zone cooking with high heat on one side and no heat on the other side. (The overall grill temperature should be 325 degrees F on the grill grates.)
- Using a paper towel, wipe off any excess moisture and salt from the steaks.
- Start the steaks on the indirect heat side of the grill. (The target grill temperature should be around 250 degrees F.) Cover and grill the steaks, flipping once, until the internal temperature reads 125 degrees F (10 degrees away from finished target temp), about 45 minutes to an hour.
- Meanwhile, combine the butter, thyme, Worcestershire, a pinch of salt and some pepper in a small bowl. Spread one spoonful of the butter directly on your serving board underneath where each steak will be placed. Do this before you get your steaks on the grill so that when they come off, you can set each steak on a spoonful of the butter. Set aside the remaining butter for the top of the grilled steaks.
- Move the steaks to the direct-heat side of the grill and sear until the internal temperature reads 135 degrees F, 2 to 3 minutes per side. Place the steaks on the resting butter and use a fork to spread the remaining butter over the steaks. Let the steaks rest for 10 minutes before slicing.
SATURDAY STEAK
Very easy, do ahead kind of meal. you can bake a few vegetables while its' cooking.It's a great family meal, but for adults only you can add garlic or chillies.
Provided by mummamills
Categories Steak
Time P2DT10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put your rump steak in one layer, in a baking tray or casserole dish. Choose one that the meat "just" fits in, without overlapping.
- Sprinkle over salt and pepper, thinly sliced onion, sliced tomatoes, and tomato sauce. Sprinkle over plain flour, and cover the meat with cold water. The amount depends on the size of your pan, but the meat and flour should be covered.
- cover with lid or alfoil, I use a cookie tray :).
- Put in a very slow oven and leave for about 2 hours.The flour should have turned into the best gravy by then, if, after an hour, there are still bits of flour showing, give them a little whisk with a fork.
- When cooked, the meat will be good, but the gravy will be sensational!
- Serve with mashed potatoes and greens.
Nutrition Facts : Calories 580.8, Fat 30.6, SaturatedFat 12, Cholesterol 187.3, Sodium 295.4, Carbohydrate 18.7, Fiber 1.8, Sugar 3.7, Protein 54.4
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