Ye Old Pub Grilled Steak Englishuk Recipes

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.

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).

Steps:

• About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
• Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
• Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

Steps:

• With a mortar and pestle, crush garlic cloves with salt and pepper. Stir in oil, lemon juice and Worcestershire sauce., Grill steaks, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Brush generously with garlic mixture during the last 4 minutes of cooking.