CAESAR T-BONE STEAK WITH STOUT PAN SAUCE
An anchovy and garlic rub adds big umami flavor and an almost dry-aged character to this juicy T-bone. Chopped Basket Ingredient: T-bone steaks
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F. Halve the potatoes and place on a baking sheet. Then smash 3 of the garlic cloves and toss them with the potatoes, thyme, oil, 3/4 teaspoon salt and 1/2 teaspoon pepper. Roast the potatoes until golden and tender, about 40 minutes.
- Preheat the grill to high heat.
- While potatoes roast, mash the remaining 2 garlic cloves with the anchovies and a large pinch of salt into a paste. Rub the paste all over the steaks, and then sprinkle each steak with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill the steaks, turning occasionally, until grill marks appear, about 8 minutes for medium-rare. Let the steaks rest while making the sauce.
- Heat 1 tablespoon of the butter in a medium saucepan over medium-high heat until hot. Stir in the shallots and cook until golden, about 3 minutes. Whisk in the beer, Worcestershire and hot sauce. Simmer until the liquid is reduced to half, about 4 minutes. Stir together the cornstarch and 2 teaspoons water and whisk into the simmering sauce until thickened, about 30 seconds. Remove the saucepan from the heat and whisk in the remaining 2 tablespoons butter, 1 tablespoon at a time. Season the sauce with 1/4 teaspoon salt and pepper to taste.
- Slice the steaks and serve with the sauce and potatoes.
PAN-SEARED STEAK WITH RED WINE SAUCE
You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you're happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, steaks and chops, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
- Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
- Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
- Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 35 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 16 grams, Sodium 594 milligrams, Sugar 3 grams, TransFat 2 grams
STEAK WITH STOUT PAN SAUCE
We found this recipe from the January 2011 Bon Appetit to be easy for a weeknight and full of flavor. We served with Recipe #155018 155018, which we highly recommend.
Provided by Dr. Jenny
Categories Steak
Time 19m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spread 1 tsp mustard over steaks; sprinkle with salt and ground black pepper. Heat 1 tsp oil in large nonstick skillet over medium-high heat. Cook meat about 4 minutes per side for medium rare. Transfer to plate; tent with foil. Wipe out skillet.
- Mash butter and flour in small bowl; set aside. Heat 1 tsp oil in same skillet over medium high heat. Add garlic; saute 15 to 20 seconds. Add broth; bring to boil. Whisk in stout, brown sugar, soy sauce, 3 tsp mustard, and butter mixture. Boil until reduced to 2/3 cup, 2 to 3 minutes.
- Thinly slice steaks; divide among plates. Drizzle sauce over and serve.
Nutrition Facts : Calories 473.9, Fat 31.8, SaturatedFat 12.8, Cholesterol 145.4, Sodium 550.1, Carbohydrate 6.3, Fiber 0.3, Sugar 3.5, Protein 36.5
STEAK WITH STOUT PAN SAUCE
Provided by Bon Appétit Test Kitchen
Categories Beer Quick & Easy Low Cal Father's Day Dinner Steak Soy Sauce Bon Appétit Sugar Conscious Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Spread 1 teaspoon mustard over steaks; sprinkle with salt and ground black pepper. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Cook meat about 4 minutes per side for medium-rare. Transfer to plate; tent with foil. Wipe out skillet.
- Mash butter and flour in small bowl; set aside. Heat 1 teaspoon oil in same skillet over medium-high heat. Add garlic; sauté 15 to 20 seconds. Add broth; bring to boil. Whisk in stout, brown sugar, soy sauce, 3 teaspoons mustard, and butter mixture. Boil until reduced to 2/3 cup, 2 to 3 minutes.
- Thinly slice steaks; divide among plates. Drizzle sauce over and serve.
More about "steak with stout pan sauce recipes"
EASY STEAK WITH PAN SAUCE RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (88)Estimated Reading Time 7 minsServings 4
- Let 1–1½ pounds steak sit at room temperature for as long as possible before cooking (even if it’s only for 10 minutes, that’s fine). Pat steak dry with paper towels. → Steak doesn't have to be expensive. These are our 4 fave budget cuts.
- Heat a medium dry skillet, preferably cast iron, over medium. Season steak while you wait for the skillet to get nice and hot. Sprinkle lots of salt and pepper on both sides of steak—A LOT. Use several generous pinches of salt and several cranks of pepper per side. Press salt and pepper into meat so it adheres. → Yeah, you need that much salt. Seriously.
- Pour 1 Tbsp. oil into skillet and swirl to coat. Using tongs, gently lay steak in skillet and cook until underside is deeply browned and a crust has formed, about 5 minutes. Once or twice, lift up steak and reposition over hotter areas of the skillet to encourage even cooking.
- Turn steak and cook until reverse side is equally browned and steak is medium-rare (an instant-read thermometer inserted into the thickest part will register 120°), another 5 minutes. If steak has a fat cap or is more than 1" thick, upend with tongs and sear sides until browned. Remove skillet from heat. Transfer steak to a cutting board to rest.
HOW TO MAKE A PAN SAUCE FROM STEAK DRIPPINGS | KITCHN
From thekitchn.com
HOW TO MAKE A PAN SAUCE, MEAT'S BEST FRIEND | BON APPéTIT
From bonappetit.com
MUSHROOM PAN SAUCE FOR STEAK - HOW TO MAKE A PAN …
From esquire.com
SKIRT STEAK WITH CALABRIAN CHILE CHIMICHURRI AND CRISPY PARMESAN ...
From foodnetwork.com
Author Jeff MauroSteps 8Difficulty Easy
STEAK AND STOUT PIE RECIPE | FOOD NETWORK
From foodnetwork.com
Author Mary BergSteps 10Difficulty Easy
SALISBURY STEAK - THE COOKIE ROOKIE®
From thecookierookie.com
40 SUPER STEAK RECIPES FOR DINNER | TASTE OF HOME
From tasteofhome.com
HOW TO COOK STEAK ON THE STOVETOP - ONCE UPON A CHEF
From onceuponachef.com
PAN-SEARED RANCH STEAK RECIPE - GIRL CARNIVORE
From girlcarnivore.com
31 INSANELY DELICIOUS BEEF RECIPES YOU SHOULD TRY - XOXOBELLA
From xoxobella.com
PAN-FRIED CUBE STEAKS WITH SIMPLE PAN SAUCE RECIPE
From allrecipes.com
PHILLY CHEESESTEAK RECIPE - BBC FOOD
From bbc.co.uk
COWBOY RUBBED RIB EYE STAK WITH CHOCOLATE STOUT PAN SAUCE
From food52.com
COFFEE AND CHIPOTLE-RUBBED STEAK KABOBS WITH STOUT MOLASSES …
From seriouseats.com
MCDONALD'S STEAK EGG AND CHEESE BAGEL - COPYKAT RECIPES
From copykat.com
BRAISED PORK STEAK WITH ONIONS AND STOUT - OVEN | CRAFT BEERING
From craftbeering.com
PAN SEARED GARLIC BUTTER STEAK & MUSHROOM CREAM SAUCE
From cafedelites.com
STEAK HOUSE BEEF RIBS WITH STOUT BARBECUE SAUCE
From canadianliving.com
15 STEAK IN A FRYING PAN RECIPE - SELECTED RECIPES
From selectedrecipe.com
BEST GROUND BEEF RECIPES - EASY DINNER IDEAS WITH GROUND BEEF
From countryliving.com
PAN SAUCE FOR STEAK - LAUGHING SPATULA
From laughingspatula.com
SALISBURY STEAK WITH STOUT BBQ GRAVY - THE CHUNKY CHEF
From thechunkychef.com
IRISH STEAK AND GUINNESS PIE | FOODTALK
From foodtalkdaily.com
TOP 10 WAYS TO COOK WITH STOUT | BBC GOOD FOOD
From bbcgoodfood.com
BEARNAISE STEAK SAUCE | BEST BEEF RECIPES
From bestbeefrecipes.com
PAN SEARED T-BONE STEAK WITH CHIMICHURRI SAUCE | UNL FOOD
From food.unl.edu
83 EASY STEAK DINNER RECIPES - HOW TO COOK STEAK - GOOD …
From goodhousekeeping.com
STEAK WITH STOUT PAN SAUCE RECIPE | KEEPRECIPES: YOUR …
From keeprecipes.com
FOOTAGE HOW TO STEAK AND FRIES WITH A PAN PEPPERCORN SAUCE
From youtube.com
THE 28 BEST EVER STEAK RECIPES - THE SPRUCE EATS
From thespruceeats.com
You'll also love
Related Search