Steak Cake Recipes

Steps:

• Bake a boxed cake in a 9-by-13-inch pan and let cool. Remove from the pan, then trim off the domed top with a long-serrated knife and slice the cake crosswise into three rectangles (to make three "steaks"). Frost the tops and sides with chocolate frosting, then coat in ground chocolate graham crackers. Flip each cake onto a cutting board; frost the bottom and coat with more crumbs. Use black decorating gel to pipe grill marks. Freeze the cakes for at least 1 hour, then thinly slice. Sprinkle with coarse sugar.

Steps:

• Bake cake in 9" by 13" rectangular pan, cool and freeze for several hours.
• Google images of t-bone steak, observe details, now remove frozen cake and use a sharp knife to cut the outline of the cake into a steak shape
• Split cake lengthwise and apply the raspberry jelly as if making a sandwich. Put the top layer of cake on top of the jellied layer.
• Apply a thin coating of vanilla frosting to top and sides of the steak cake. Roll out the white fondant, saving a small piece of the fondant to make the T-bone into. Once the fondant is rolled out to 1/8 of an inch carefully lift it and set it on top of the cake, making sure the sides are covered. press onto the cake gently and form a rim around the cake so that it looks like fat around the edge. push down into the T-bone crevice without breaking the fondant. Let fondant dry for 15 minutes.
• Next, mix burgundy and brown food gel coloring and stipple lightly onto top of the fondant. Let first layer dry before applying more layers, 2 or 3. I did not use alcohol mixed with gel and it worked out great and made a shiny appearance like real steak on the grill would look. The cooked fat on the sides was done with yellow gel food coloring and then I brushed on straight brown food color gel with a dry paint brush, mixing the two colors.
• Add the t-bone shaped fondant and push down into the crevice and flatten out the top so it looks like cut bone. Finish it by taking a metal skewer and wiping brown gel food coloring with finger onto the skewer, placing it gently at an angle to look like cake was on a grill, repeat for each grill mark. Plating it on a cake board covered in foil with fondant beans and real mashed potatoes completes the look.

Steps:

• Freeze the flank steak until the meat is slightly frozen and firm enough to thinly slice with ease, 45 minutes to 1 hour.
• Finely grate 2 cloves of the garlic into a large bowl. Peel the ginger and cut it in half. Finely grate one of the ginger halves into the same bowl; reserve the remaining ginger. Whisk in 3 tablespoons of the soy sauce, 2 tablespoons of the Shaoxing wine, 1 1/2 teaspoons of the sugar and several large grinds of pepper to combine. Set aside.
• Thinly slice the flank steak against the grain on a very slight bias into 1/4-inch-thick strips. Cut any extra-long pieces in half; the strips should be no longer than 3 to 4 inches. Add to the bowl with the marinade and stir to combine. Cover with plastic wrap or a lid and refrigerate for at least 1 hour and up to overnight.
• About 30 minutes before finishing the dish, use tongs to transfer the steak to a large baking sheet lined with several layers of paper towels and arrange in a single layer. Lay additional paper towels on top to help absorb any excess marinade. Set aside to take the chill off the meat.
• Whisk together the beef broth, sesame oil, remaining 1/4 cup soy sauce, remaining 2 tablespoons Shaoxing wine, remaining 1 1/2 teaspoons sugar and a couple large grinds of pepper in a medium bowl; set aside.
• Finely mince the remaining 2 cloves garlic and add to a small bowl. Finely mince the remaining ginger and add to the same bowl. Set aside.
• Heat 1 tablespoon of the canola oil in a large skillet over high heat. When the oil starts to shimmer, add a third of the steak strips in a single layer and cook until well-browned on the first side, about 1 minute. Flip and cook until browned on the second side, about 1 more minute. Transfer to a large plate. Cook the remaining steak in 2 additional batches, adding 1 1/2 teaspoons of canola oil per batch. Transfer to the plate.
• Lower the heat to medium high. Add the onion and a splash of water to the empty skillet and cook, scraping up any browned bits and stirring constantly, for 2 minutes. Add the red and green bell peppers and cook, stirring frequently and adding another splash of water if the skillet starts to get too brown on the bottom, until the vegetables are crisp-tender, 5 to 7 minutes. Add the garlic and ginger and cook, stirring constantly, until softened, about 1 minute.
• Return the steak to the skillet and stir to combine. Whisk the cornstarch into the sauce, then pour it into the skillet. Cook, stirring constantly, until the sauce is thick and glossy, about 2 minutes. Transfer the pepper steak to a large serving platter and top with sliced scallions and toasted sesame seeds. Serve immediately with a side of steamed rice.

Steps:

• Cook's Note: You can use only claw meat or only lump crab meat for the crab cakes, if desired.
• For the steak: Toss the steak together with the olive oil, Worcestershire, thyme, garlic and shallots and let marinate for at least 1 hour, or preferably refrigerated overnight.
• For the crab cake: Pour the milk over the stale bread and press it down. Let sit for 1 hour. Meanwhile, heat a little bit of oil in a saute pan. Add the mushrooms and cook for 5 minutes, stirring constantly, and then add the shallots and cook for 1 minute. Stir in the red peppers and green onions and then add the cream. Cook until the mixture is thick and the cream has fully reduced. Turn off the heat, mix in the cream cheese and let cool.
• Remove the bread from the milk, squeeze out the excess, and then stir into the cream mixture. Place the crabmeat in a bowl and pour the cream mixture over, using your hands to mix well. Add 1/2 cup of the breadcrumbs, some salt and black pepper and mix to incorporate. Make 6 balls of crab mixture and shape into patties. Coat the patties with the remaining panko.
• Preheat the grill to high heat.
• For the bearnaise sauce: Heat the red wine vinegar, white wine, tarragon and shallots in a small saucepan until reduced by three-quarters. Remove from the heat and let cool.
• Heat about 2 cups of water in a large pot. Heat the clarified butter in a saucepan until warm (not boiling hot, just warm). Pour the wine reduction into a stainless steel bowl along with the salt and egg yolks and whisk well until a little frothy. Fit the bowl over, but without touching, the boiling water to create a double boiler. Continue whisking briskly until the eggs become thick, being very careful not to overcook the eggs. The ideal time to stop whisking the eggs is when the egg mixture is very thick and slightly hot to the touch. Remove from the heat and slowly whisk in the warm clarified butter. Stir in the chopped tarragon and smoked paprika.
• For cooking and assembling: Heat the vegetable oil in a nonstick pan. Cook the crab cakes until crispy and golden brown on all both sides.
• Meanwhile, grill the steak to desired doneness. Slice the steak and place on top of the crab cakes and serve with the bearnaise sauce and some steak sauce.
• This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.