Cast-Iron Salt Seared Steak

 

Cast-Iron Salt Seared Steak
Ingredients
  • 1-2 pounds skirt steak, cut into 1-2 sections
  • 1-2 tablespoons coarse kosher salt
  • Freshly cracked pepper
Instructions
  1. Sprinkle a sparse layer of salt over the surface of a large cast-iron skillet. Think scattering stars rather than unbroken layer of new-fallen snow. Heat the skillet over medium heat.
  2. Pat the steak dry with paper towels. Wait until the grill is hot before adding meat. The steak will smoke a little as it cooks, this is fine. Don’t touch the meat until it gets a good sear (2 to 3 minutes), then turn and sear on the other side for just a minute or so. Skirt steak can easily over cook, so adjust your time as necessary. Transfer steak to a wire-rack, let it rest for at least 5 minutes. Sprinkle liberally with cracked pepper. Slice into strips and serve with steak sauce.

Tenderloin Medallion with Mustard & Tarragon Sauce

 

Tenderloin Medallion with Mustard & Tarragon Sauce
Ingredients
  • 4 buffalo tenderloin medallions
  • 1 1/2 tablespoon cooking oil
  • 1/4 cup chopped shallots
  • 1 cup beef stock
  • 1/2 cup dry white wine
  • 1/4 cup brandy or more white wine
  • 1/2 cup whipping cream
  • 2 tablespoons butter
  • 2 garlic cloves, chopped
  • 3 5-ounce bags baby spinach
  • 2 tablespoons whole grain Dijon mustard
  • 1 tablespoon chopped fresh tarragon
Instructions
  1. Heat 1 tablespoon oil in heavy saucepan over medium-high heat. Add shallots; cover and cook until soft and brown, about 3 minutes. Add stock, wine and brandy. Boil until slightly reduced, about 6 minutes. Add cream and boil until reduced to 3/4 cup, about 6 more minutes. Set sauce aside.
  2. Melt butter in heavy large skillet over medium-high heat. Add garlic and sauté 1 minute. Add 1 bag of spinach and toss until slightly wilted, about 1 minute. Add remaining spinach and toss just until wilted, about 2 minutes. Season to taste with salt and pepper. Set aside.
  3. Heat remaining 1/2 tablespoon oil in another heavy large skillet over high heat. Sprinkle steaks with salt and pepper. Sauté to desired doneness, about 4 minutes per side for rare.
  4. Divide spinach among serving plates. Place 1 steak on each mound of spinach. Add sauce, mustard and tarragon to skillet where steaks were cooked; boil until slightly thickened, scraping the bottom of the pan, about 1 minute. Season sauce with salt and pepper. Spoon sauce over steaks and serve.

Medallions of Buffalo With Cabernet Reduction

 

Medallions of Buffalo With Cabernet Reduction
Ingredients
  • 1 lb. buffalo tenderloin
  • 2 teaspoons coarse salt
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder
  • 1/2 shallot
  • 1 sprig fresh rosemary
  • 3/4 cup broth, divided use
  • 1/2 cup cabernet sauvignon wine
  • 2 tablespoons unsalted butter
  • 1 pinch salt, if needed
  • 1 pinch pepper, if needed
Instructions
  1. Preheat oven to 500°F. Combine the salt, pepper, and garlic powder in a zip closure bag. Very lightly oil the tenderloin with cooking oil. Sprinkle the mixture liberally over all sides of the tenderloin and press into the meat.
  2. Heat 1 tablespoon oil in a heavy ovenproof skillet or roasting pan over medium high heat. Sear the tenderloin for a minute or so on all sides.
  3. Add ¼ cup of broth to the skillet (to prevent smoking in the oven and keep meat moist) and the sprig of rosemary. Transfer skillet to preheated oven and roast tenderloin for about 8 – 10 minutes.
  4. Remove skillet from oven; transfer tenderloin to a cutting board, cover with aluminum foil and allow meat to rest. You can prepare up to this point and hold the meat under the foil for at least 30 – 45 minutes.
  5. Do not wash skillet or discard the roasting juices and bits. With skillet still hot, add the chopped shallot and cook for a minute or so. Add ½ cup broth to the skillet, scraping all the caramelized juices and bits with a spoon. Add the Cabernet Sauvignon and bring to a boil to reduce the volume of the sauce by about half.
  6. If holding the final preparation, stop at this point, cover skillet, and turn heat off. Return skillet to medium high heat, add about 2 tablespoons unsalted butter to the sauce and allow it to melt, taste and if needed adjust with a pinch or salt or pepper. Remove the rosemary sprig.
  7. Return the medallions to the hot pan and gently warm them in the sauce for 30 seconds to 1 minute on each side for medium rare or a bit longer until desired temperature. Remove the medallions to warmed platter or serving plate, pour sauce over them, and serve.

Spicy BBQ Buffalo Steaks

Spicy BBQ Buffalo Steaks
Ingredients
  • Buffalo steaks- NY strip, rib eye or sirloin
  • 2/3 cup (packed) dark brown sugar
  • 1/3 cup coarse salt
  • 1/4 cup chili powder
  • 1/4 cup coarsely ground black pepper
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cloves
  • 9 garlic cloves, pressed
  • 3/4 cup olive or grapeseed oil
Instructions
  1. Mix first 7 ingredients in medium bowl. Using fork, mash in garlic. Using 3 tablespoons spice mixture for each steak, rub spices onto both sides of steaks. Whisk oil into remaining spice mixture; set oil rub aside. Place steaks into shallow dish. Cover; chill steaks and oil rub at least 4 hours and up to 24 hours.
  2. Prepare BBQ (medium-high heat). Brush steaks with some of the oil rub. Grill steaks to desired doneness, brushing occasionally with oil rub. Use a meat thermometer to gauge when done.

Coffee-Rubbed Steak

Coffee-Rubbed Steak
Ingredients
  • 2 boneless rib-eye or NY strip steaks (or any other steak type)
  • 1/4 cup chili powder
  • 1/4 cup finely ground esspresso
  • 2 tablespoons paprika
  • 2 tablespoons dark brown sugar
  • 1 tablespoon dry mustard
  • 1 tablespoon kosher salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon ground coriander
  • 1 tablespoon dried oregano
  • 2 teaspoons ground ginger
  • Canola or olive oil
  • salt and coarsely ground black pepper
Instructions
  1. Combine all spices in a bowl. This rub is very flexible and can accommodate many alterations.
  2. Preheat oven to 425 degrees F. Preheat an oven safe fry pan over high burner heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down for 2 minutes. Flip the steak over, cook for 2 more minutes and then transfer pan to oven and cook in the oven to medium-rare doneness, about 5-8 minutes, but use a meat thermometer! Remove and let rest outside of the pan for 5 minutes, then slice and serve.

Steak with Herb Butter

Flat Iron Steak with Herb Butter
Ingredients
  • 4 8 oz. flat iron steaks
  • 8 tbsp. butter, softened
  • 3 tbsp. chopped flat leaf parsley
  • 1 shallot, finely choppeds
  • 4 tbsp. cooking oil
  • Salt and freshly ground pepper
Instructions
  1. Rub steaks generously with salt and pepper. Set aside for at least 30 minutes at room temperature. Combine the butter, parsley, chives, and shallot with a fork in a medium bowl. Season lightly with salt and pepper, cover with plastic wrap and set aside.
  2. Heat 2 tbsp. oil in a 12″ cast-iron skillet over medium-high heat. Add 2 steaks and cook, flipping once, until seared and medium rare, about 8 minutes. Transfer steaks to a plate and let rest for 5 minutes. Repeat with the remaining oil and steaks. To serve, smear each steak with 2 tbsp. of the herb butter.

Steak With Wine Merinade

Flat Iron With Wine Merinade
Ingredients
  • 2 1 lb Flat Iron steaks
  • 2 tablespoons olive oil
  • 2 cloves garlic mashed
  • 1 teaspoon chopped Italian parsley
  • 1 teaspoon chopped rosemary
  • 1/4 cup red wine
  • 1/2 teaspoon dry mustard
  • Generous amount of ground pepper
  • Pinch of salt
Instructions
  1. Mix all ingredients thoroughly and marinate steak for one hour. Grill over hot coals 4 minutes per side. This steak is best cooked rare to medium rare.

Steak with Red Wine Sauce

Flat Iron Steak with Red Wine Sauce
Ingredients
  • 4 8 oz. flat iron steaks
  • 3 tbsp. extra-virgin olive oil
  • 6 tbsp. butter
  • 1 onion, thinly sliced
  • 1 tbsp. minced garlic
  • 1 tsp. dried oregano
  • 1/4 cup tomato paste
  • 2 1/2 cups dry red wine
  • Salt and freshly ground black pepper
Instructions
  1. Prepare the grill or barbecue (medium high heat). Sprinkle the steaks with salt and pepper, then drizzle with 3 tablespoons of olive oil. Grill about 5 minutes per side for medium rare. Transfer the steaks to a cutting board. Tent with foil and let stands 10 minutes.
  2. Meanwhile, melt 2 tablespoons butter in a heavy large sauce pan over medium-high heat. Add the onions and saut�© until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saut�© until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2 inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
  3. Thinly slice the steaks across the grain. Drizzle the sauce and a little olive oil over the steaks and serve.

Cuban-Style Steak

Cuban-Style Flat Iron Steak
Ingredients
  • 2 8 oz. flat iron steaks
  • 3 limes, juice and zest
  • 2 oranges, juice and zest
  • 2/3 cup extra-virgin olive oil
  • 6 cloves minced garlic
  • 1/4 cup diced onion
  • 2 tsp. dried oregano
  • 2 tsp. ground cumin
  • 1 tsp. salt
  • Freshly ground black pepper
  • 1 tbsp. cooking oil
Instructions
  1. Whisk together lime juice and zest, orange juice and zest, olive oil, garlic, onion, oregano, cumin, salt, and pepper in a bowl. Reserve 1/2 cup marinade to drizzle over grilled steaks.
  2. Place steaks in marinade, cover and refrigerate for at least 1 hour, up to overnight.
  3. Preheat grill or grill pan to medium high heat. If you can only keep your hand over the heat for 2 to 3 seconds, it’s hot enough. Brush grill lightly with cooking oil. Place steaks on grill and grill 4 to 5 minutes per side for medium rare.
  4. Remove steaks from the grill, drizzle with reserved marinade, cover loosely with foil and allow to rest 10 minutes.