Hungry for perfect steak recipes? I know you! You’re a true steak lover and you’re always on the look-out for another great recipe. The problem is those steak recipes you use at home just don’t hit the mark like the scrumptious meals you dine on at your favorite restaurant. How do they do it? What’s the secret? What sort of magic spells do restaurant chefs whisper when creating those perfect steak dishes?
The “secrets” are all pretty basic once you get to know them. And after working in the restaurant business for the past 20 years I’ve discovered that really great chefs follow some pretty straight forward guidelines:
Top chefs understand that the best steak recipes are useless without the best cuts of beef purchased from a really good meat supplier or butcher. Top chefs get to know their butcher.
When it comes to creating steak recipes chefs are careful not to kill a steak natural flavor with too much seasoning.
This is crucial…because while there are some really creative steak recipes out there the goal should always be to bring out the natural, juicy flavor of the meat, not hide it or disguise it with a too exotic recipe. (The recipes here follow this rule carefully, so make sure you follow the exact measurement of each ingredient.)
Check for doneness early and often. In a restaurant kitchen, the ovens and grills are very, very hot, and stay that way for most of the day ensuring a perfect cooking environment for the perfect steak. In-home kitchens and backyard grills the temperature may not be as precise.
Chefs also know the final critical decision in completing a recipe is using the right cooking method for the right cut of steak. Don’t substitute the cooking method or cut for any of the recipes on this site. If you ignore this rule you may be headed straight for trouble and the dog dish.
So now that you know the “secrets“ to perfect steak recipes it‘s time to fire up the grill, pre-heat the oven, and grab your plate. Whether you enjoy grilling, braising, broiling, or pan-frying you’ll find the best collection of perfect steak recipes, steak marinade recipes & other beef steak recipes all here. You will also learn the nuances of grilling, smoking meats, and how to create your own marinades.
And before you dive into cooking your next perfect steak check out my information for ordering restaurant-quality steaks, beef & great red wines online, and where to buy top-of-the-line grills, smokers, and grill equipment so that you too can cook a perfect steak every time…
Get organized before you start grilling. Have everything you need for grilling the meat, steak recipes, serving plates, charcoal or gas, tongs, marinade & seasonings…before you begin cooking. This will make grilling and eating a lot easier.
Turn the steaks with tongs and don’t stab! Stabbing punctures the seared crust and lets all the juice flow out. When backyard chefs do this they end up with dried out steaks and unhappy faces. Always use tongs to turn the meat.
Preheat the grill to the right temperature. One of the reasons why restaurant grilled steaks recipes taste so great is because of their very, very hot grills. If you’re using charcoal (my favorite) make sure the coals burn until they are covered with a thin layer of gray ash. The temperature for grill cooking should be 500 degrees. You can test this on outdoor grills by seeing if you can carefully hold your bare hand six inches above the grill for about 3 seconds. With gas grills just preheat to 500 degrees.
Gauge your fuel. Make sure you buy enough charcoal or gas beforehand. Charcoal should form a bed of glowing coals at least 3 inches higher around than the surface area of the meat. For gas grills make sure the tank is at least 1/2 full.
Keep the grilled oiled. Use a can of cooking spray and coat the grill before tossing on each new steak. That seared crust is meant for you to eat not spend hours trying to scrape off.
Baste at the right times. If you using oil-based, citrus, or yogurt-based marinades you can brush these on throughout the cooking time. For bastes and marinades that are sugar-based wait till the last 3 minutes of cooking time. The sugar in these sauces burn quite easily and can ruin a good grilled steak recipe in a hurry. Here are a few of my favorite steak marinades and barbecue sauces online.
Let the meat stand a few minutes before serving. Another restaurant trick of the trade. Letting the meat stand for a few minutes allows the juices that have settled in the center of the meat, from the grill’s intense heat, to return to the surface. Next time compare the taste of steak you let stand for a few minutes with the one you wolf down right away…you will be pleasantly surprised!
Keep your eyes on the grill! Grilling is a very high-heat cooking method which means food can and will burn without constant attention. Stand your ground and let someone else answer the front door. Perfect grilled steak recipes require some TLC.
Click here for BBQ tools Amazon.com has a nice collection of affordable backyard grilling tools for the weekend cook.
Absolutely Delicious Grilled Steak Recipes!
Grilled steak recipes are most popular with outdoor cooking and restaurant dining. The hot searing of the grill creates a wonderfully tasty crust on the outside while sealing in succulent juices. Remember to buy the best cuts of grilling steak you can afford for the tastiest results. I always opt for a nice thick sirloin or porterhouse when firing up the grill for my grilled steak recipes, but just about any quality cut from the rib or loin sections will do just fine. T bone steaks are especially delicious for barbecuing. Cook any of these steak recipes on a quality outdoor grill or island-mounted kitchen grill while constantly checking the doneness. Click below for a few lip-smacking, grill favorites.
6 Step Recipe to Grill the Perfect Steak
Steak… There’s nothing better than a nicely grilled juicy steak.
But how come my steak recipe can’t duplicate that steak house, expensive, juicy, melt-in-your-mouth, perfectly grilled steak?
Well, I found out how to grill steak perfectly, a recipe that’s just like the ones the steak houses uses – and here’s how you can too.
- The choice of meat is important! Just because the supermarket has labeled the steak “good for grilling” doesn’t mean that it is. Lean meat does not do well. You want a piece that has marbling throughout. And these are good cuts: fillet (mignon), top loin (rib eye) – basically the same cuts that are the ones you love in the restaurant.
- Next, proper heating of the grill is vital. If you are using charcoal, spread 2/3 of the bricks on one side and 1/3 of the bricks on the other. That way you have a hotter side for searing the meat and a cooler side for cooking the meat.
If you are using a gas grill, you will lose some of the flavors, but you will want to turn the heat down for the cooking portion.
- Next, rub both sides of the meat with oil and cover with salt and pepper. Be generous with the salt and pepper because it will fall off during the grilling.
- Place your meat on the hot side for searing. Cook on each side for three minutes to get the nice grilled meat crust color you love. For a hand test, I’ve been told that you should be able to hold your hand over the heat for 3 seconds before you can’t take it!
- Place your meat on the cooler side for cooking to your taste. The hand test for the cooler side, I’ve been told, is 6-7 seconds. You will want to use a timer to cook the meat – or use the slice and peak test to see if the meat is done enough for you. Just don’t cut and peek too often or you’ll lose all the juice!
- When the steak is done, take it off the grill and let it sit for at least 5 minutes. Some people call it “resting”. It allows the juices to spread back out so that you’ll have a juicy steak with a nice crust.
Follow these steps and you’ll be enjoying perfectly grilled, juicy, melt-in-your-mouth steak that will impress and satisfy the most discriminating steak eater!
Grilled Peppered Top Sirloin Steak
2 lbs top sirloin steak
1 tablespoon ground black pepper
2 garlic cloves, minced
2 teaspoons horseradish
2 tablespoons olive oil
kosher salt, to taste
- In a small mixing bowl combine pepper, garlic, horseradish, olive oil, and salt.
- Place steaks in a shallow dish and rub both sides with mixture. Cover and let marinate in the refrigerator for at least 8 hours or up to 2 days.
- Remove steaks 30 minutes before cooking.
- Preheat grill.
- Grill 5-6 minutes on each side, turning only once.
- Remove from heat. Allow sitting 5-10 minutes before serving.
Grilled Garlic Butter Sirloin Steaks
4 top sirloin beef steaks
1/2 cup butter
4 large garlic cloves, minced
salt and freshly ground black pepper, to taste
1. Preheat grill for high heat.
2. Season steaks with salt and pepper.
3. In a medium saucepan melt butter over medium heat. Add in garlic. Set aside on low.
4. Grill steaks for 8 to 10 minutes, turning once. Brush tops of steaks with half of the garlic butter.
5. Remove from grill and again brush tops with the garlic butter.
Leftover Steak Recipes
I love Prime Steak, but sometimes even I can’t finish it all. There’s no reason why your leftover steak shouldn’t be another delicious and memorable meal the following day. I invite you to try these leftover steak recipes, created just for steak leftovers.
Steak with Chorizo and Eggs
1 tsp. milk
Pinch black pepper
2 tsp. butter
2 oz. chopped chorizo
2 green onion stalks
3 slices avocado
3-4 oz. leftover steak
2 eight-inch corn or flour tortillas
Combine the eggs, milk, salt, and pepper in a small mixing bowl and lightly whip with a fork. Melt the butter in a nonstick pan on medium-high heat and cook the chorizo for 2 minutes. Slice the onions, including stalks, into 1/2 pieces and sauté 1 minute with the chorizo.
Add the eggs and stir, cooking to the desired doneness. While the eggs are cooking, place the leftover steak on a baking pan and broil on high for 3-4 minutes.
Microwave the tortillas for 30 seconds. Fill with scrambled eggs, sliced avocados, and sliced steak.
Steak and Vegetable Soft Tacos
3 Tbsp. red onion, diced
3 Tbsp. green pepper, diced
2 tsp. jalapeños, finely diced
2 Roma tomatoes, diced
1 tsp. garlic, minced
1/2 tsp. Kosher salt
1/2 tsp. black pepper, fine grind
2 tsp. fresh lime juice
2 tsp. apple cider vinegar
1 TBS. extra virgin olive oil
5-6 oz. leftover steak
1 cup shredded lettuce
7-8 cilantro leaves
4 flour tortillas
Taco sauce to taste
Cut the red onion and pepper into ¼-inch dice and place in a mixing bowl. Cut the jalapeño in half and remove the stem and seeds.
Mince and add to the mixing bowl with diced tomatoes and minced garlic. Add the Kosher salt, black pepper, lime juice, vinegar, and 1 tsp.
olive oil to the mixing bowl and mix well. Allow marinating for 20 minutes. Cut the leftover meat into ¼-inch dice, then season with a pinch of salt and pepper.
Place 2 tsp. olive oil in a small sauté pan on high heat. Add the meat and sear 1-2 minutes. Place the warm steak in a clean bowl and reserve. Place the sauté pan back on the high heat with a little olive oil.
Cook the vegetables for 2-3 minutes to soften. Place in a clean bowl and reserve. Place some of the meat in the middle of a tortilla, then top with some of the vegetables and shredded lettuce.
Pull the cilantro leaves off the stem and place it on top. Finish with your favorite sauce. Fold the tortillas and serve.
Makes 4 tacos.
Steak and Vegetable Lettuce Wraps
4 Tbsp. red onion
5-6 medium white button mushrooms
2 tsp. butter
2 tsp. olive oil
2 tsp. jalapeños, finely diced
1 tsp. garlic, minced
5-6 oz. leftover steak
Pinch Kosher salt
Pinch black pepper, fine grind
1 1/2 tsp. Worcestershire sauce
4-5 iceberg lettuce cups
Sriracha hot chili sauce to taste
Cut the red onion and mushroom into 1/4-inch dice and place in a mixing bowl. Melt the butter and olive oil in a medium-sized sauté pan on high heat.
Add the onions and mushrooms and cook until slightly brown, about 4-5 minutes. Cut the jalapeño in half and remove the stem and seeds.
Mince and add to the sauté pan with the garlic and cook for 2 minutes. Cut the leftover meat into a 1/4″ dice. Add to the sauté pan with salt, pepper, and Worcestershire sauce and cook for 1 minute.
Pull from the heat and keep warm. Cut the core out of the iceberg lettuce, then cut the head in half and carefully pull the leaves apart, making small cups of lettuce.
Fill each cup with the meat and vegetable mixture then add as much sauce as you like.
Makes 4 lettuce cups.
Spicy Thai Beef Noodles With a Cilantro, Mint, and Ginger Sauce
3 3/4 oz. rice noodles
4-5 medium button mushrooms
1/8 small red onion
1/4 red pepper
1/4 green pepper
1/2 tsp. garlic, minced
4 oz. leftover steak
2 Tbsp. olive oil
Pinch Kosher salt
Pinch black pepper, fine grind
6 Roma tomatoes
4 Tbsp. spicy Thai sauce
2 tsp. fresh mint, chopped
1 Tbsp. butter, room temperature
Spicy Thai Sauce
1/2 tsp. fresh cilantro
1/2 tsp. fresh mint
1 tsp. pickled ginger
2 tsp. fresh lime juice
2 Tbsp. soy sauce
2 Tbsp. olive oil
2 Tbsp. sesame seed oil
¼ tsp. crushed red pepper flakes
1 tsp. balsamic vinegar
2 Tbsp. honey
1 tsp. Tabasco sauce
¼ tsp. cayenne pepper
Soak rice noodles in warm water for 10 minutes, then drain well and reserve. Cut mushrooms into quarters. Cut the red onion and peppers into 1/8″-wide julienne. Place the olive oil in a sauté pan set on medium-high heat. Add the vegetables and sauté for 3-4 minutes, then add the minced garlic and cook for another 1-2 minutes.
Cut the leftover steak into thin strips and add to the vegetable mixture. Season with salt and pepper. Cook for 1-2 minutes. Cut the tomatoes into ¼” julienne and add to the beef with the Thai sauce and minced mint. Place the butter in another sauté pan set on medium-high heat.
Add the rice noodles, season with a pinch of salt and pepper, and cook for 1-2 minutes. Place the noodles in the center of a plate and top with the cooked meat and vegetables.
Remove the stems from mint and cilantro, then mince and place in a mixing bowl. Drain any liquid from the pickled ginger, then mince and add to the mixture. Add the remaining ingredients in the mixing bowl and blend with a hand blender for 10-15 seconds. Place in a bowl and serve on the side.
Russell’s Philly Cheese Steak Sandwich
1/4 green pepper
1/8 medium yellow onion
2 Tbsp. olive oil
4-5 oz. leftover steak
1/3 cup shredded Provolone cheese
1 small French baguette (6-7 inches long)
Slice pepper into a 1/4″-wide x 3″-long julienne. Cut a section of yellow onion into 1/4″ x 3″ julienne pieces. Place 1 Tbsp. of oil in a sauté pan set on high heat.
Once hot, cook the pepper and onions until just soft, about 1 1/2 minutes. Remove from the pan and reverse. Place the sauté pan back on the stove, set on high heat, and add 1 Tbsp. of oil. Slice the cold leftover steak very thin, then sear very quickly in the pan on each side for 30 seconds.
Stack the steak in the pan, then top with the shredded cheese. Cover the pan for about 45 seconds to melt the cheese. Slice the baguette in half horizontally and heat in the microwave for 45 seconds. Place on a plate then stacks the meat with the melted cheese on top of the bottom piece of baguette. Add peppers and onions on top.
Makes 1 sandwich.
Smoked Steak Quesadilla
4 oz. Mesquite wood chips
3 cups of water
4-5 oz. leftover steak
2 eight-inch flour tortillas
1/2 cup shredded Cheddar cheese
/2 cup shredded Jack cheese
1/4 red bell pepper
1/4 yellow bell pepper
1/4 yellow onion
2 Tbsp. butter
Guacamole to taste
Sour cream to taste
Salsa to taste
Place the mesquite chips and water in a mixing bowl and allow to soak for 2 hours. Drain the wood chips then place them flat in the bottom of a stockpot under a steaming insert.
Set the pan on medium heat, cover, and cook for 5 minutes to get the smoke started. Place the leftover steak inside the pan, cover, and allow to smoke for 15-20 minutes. Remove the meat and while still warm, cut into very thin strips. Place the tortillas on a cutting board and sprinkle with 1 oz. of each cheese.
Place the steak on top of the cheese. Cut the peppers and the onion into 1/8-inch x 2-inch long julienne pieces (approx.12 pepper pieces and 8 onion pieces total), then scatter on top of the meat. Fold the tortilla in half.
In a large sauté pan melt the butter on medium heat. Set the first tortilla in the pan and cook until lightly toasted, about 1-1/2 minutes.
Heat until cheese is melted, flipping once to lightly brown both sides. Set the cooked quesadilla on a cutting board and cut into 4 to 5 pie-shaped pieces. Repeat the cooking process with the second tortilla.
Serve with your favorite guacamole, sour cream, and salsa.
Steak Caesar with Pita Croutons
Half of a 9-inch pita bread
1 tsp. olive oil
1/2 tsp. Cajun seasoning
1-2 heads romaine lettuce
4 oz. Caesar dressing
6-7 oz. leftover steak
2 oz. Reggiano Parmesan cheese
Place the pita bread on a cutting board and cut in half. Spread the oil on top, then sprinkle with Cajun seasoning.
Cut into 1/4-inch wide x 1 1/2-inch long julienne pieces, place on a cookie sheet, and bake at 350º for 4-5 minutes or until crisp.
Cut the ends off the romaine and remove any brown leaves, then cut into 1 1/2-inch piece. Wash the romaine in ice-cold water, drain well then spin dry in a salad spinner.
Place the romaine in a mixing bowl with some of the pita croutons and the Caesar dressing and toss well.
Arrange the salad on two large plates. Trim any fat from the steak then cut into 1/4-wide strips. Season with salt and pepper, then place the meat on a metal pan and broil on high in the oven for 1 minute.
Arrange the meat on top of the salad. Thinly shave or grate the parmesan cheese to garnish the top of the salad.
Rosemary Peppered Beef with Spaetzle
3 Tbsp. milk
Pinch Kosher salt
Pinch coarse grind black pepper
1/2 cup flour
1 Tbsp. shallots, diced to 1/4
3-4 medium button mushrooms
1 1/2 Tbsp. olive oil
4 oz. leftover steak
Pinch fresh rosemary, minced
Cracked Peppercorn Sauce
1 Tbsp. butter
1 oz. blue cheese crumbles
1 package McCormick Grill Mates® Peppercorn & Garlic Marinade
1/4 cup water
1/4 cup vegetable or olive oil
2 Tbsp. white or red wine vinegar
In a mixing bowl, combine the egg, milk, salt, black pepper, and nutmeg and blend well with a rubber spatula.
Fold the flour into the eggs to form a wet dough.
Fill a small saucepan with the water and a pinch of salt and bring to a boil.
Place a colander or pan with holes over the boiling water and press the spaetzle dough through the holes with the back of a spoon.
Continue to boil for 4-5 minutes until the spaetzle is cooked. Place the cooked spaetzle in ice water. Drain and reserve.
Cut the mushrooms into 1/4″ slices. Place the olive oil in a sauté pan set on medium-high, then sauté the mushrooms for 2-3 minutes.
Add the diced shallots and cook for 2 minutes. Slice the leftover steak into 1/4″ pieces and add to the sauté pan.
Season lightly with salt, pepper, and minced rosemary and cook 1-2 minutes.
Prepare the McCormick Peppercorn & Garlic Marinade according to the package and add 3 Tbsp. of the marinade to the meat.
In a separate sauté pan, brown the butter then add half the spaetzle and cook to reheat. Place the spaetzle in a bowl and top with the peppered beef.
Sprinkle with the blue cheese crumbles.
Tuna Steak Recipes
How to Cook Tuna Steaks?
Tuna steaks are comprised of a firm, meaty flesh that has distinct flakiness to it. The firmness of the flesh enables the tuna steaks to withstand more aggressive cooking methods like roasting, broiling, sautéing, and especially grilling. The fact that tuna steaks cook very quickly is important seeing as tuna tends to become dry when cooked past medium-rare. Tuna also has relatively high-fat content which results in a strong rich flavor in the steaks as well.
Mainly sold as steaks, tuna tends to dry out rather fast, and should therefore be cooked briefly over high heat. For great tasting tuna steaks, marinate before you simmer them in a sauce. Tuna easily take on flavors from marinades. Good choices for marinade ingredients include combined soy sauce, garlic, sugar, lemon juice, fresh herbs, and some olive oil.
Tuna steaks come from the loins cut of tuna fish which tend to have low or moderate quantities of fat, seeing as the fattier cuts of tuna are normally reserved for sushi. There are various types of tuna species used for steaks which include the highly prized bluefin tuna, skipjack, yellowfin tuna, and the albacore. The Bonito is more of a cross between tuna and mackerel which is also highly sought after.
Tuna steaks can be cooked using various preparation methods. You may grill, sear, barbecue, or pan-fry your tuna steaks for up to two minutes on each side. Alternatively, you could wrap the tuna steaks in some oiled foil and bake for 10-15 minutes, or even braise for 10-15 minutes. You may want to use thick tuna steaks of at least 1 inch thick as these will prove harder to overcook. Watch your tuna steaks carefully even after removing them from heat as they tend to cook thereafter. Most people prefer their tuna to be cooked between medium-rare and medium-well. A little practice goes a long way.
Tuscan-Style Grilled Tuna Steak Recipe
4 tuna steaks (I used 8-ounce steaks)
3 cloves of garlic (crushed)
1 zested lemon
3 sprigs of fresh rosemary
2 tablespoons of parsley
2 tablespoons of extra-virgin olive oil
Coarse salt & black pepper (to taste)
To begin on this grilled tuna steak recipe, rinse the tuna steaks and pat them dry. Place the zest on the cutting board and pile the parsley and rosemary leaves atop the zest. Pile the garlic, salt, and black pepper atop the herbs. Chop the herbs, garlic, and spices finely.
Cover the tuna steaks with olive oil – barely enough to coat them on each side. Next, rub the garlic and herb mixture on the steaks, while ensuring that you coat both sides of each piece.
Allow them to stand for about ten minutes.
Grill the tuna steaks for six minutes on each side. I prefer to have my tuna pink in the middle so I grill for four minutes instead. Be sure to cook your tuna steaks evenly.
If you are using an indoor electric grill, set it to high. Medium-high heat will do for an outdoor gas grill. If you are using charcoal, place your steaks at least six inches away from the heat such that they do not burn before they are cooked.
Serve while hot. These steaks go well with stuffed Portobellos and mixed green salad dressed in oil and vinegar.
Cooking time (duration): 30 Minutes; Number of servings (yield): 4 People.
Tuna Steak Marinade
Preparing tuna can be an intimidating task if you are not familiar with how to make a great tasting meal with a tuna steak. However, with an easy to follow the recipe as your guide, you can make a great tasting and impressive meal. An important part of making a fantastic tuna dish has using a great tasting tuna steak marinade. By combining the ingredients in a marinade together and letting the protein (tuna fish) soak in it for a while (usually 30 minutes to a few hours), it is possible to impose great flavors into the meat. Once you make a successful tuna steak dish, I am confident it will quickly become one of your favorite meals to make for yourself, friends, and family.
¼ cup of orange juice
¼ cup of soy sauce
2 Tsp of olive oil
1 Tsp of lemon juice
2 Tsp of chopped fresh parsley
1 clove minced garlic
½ teaspoon of ground black pepper
4 oz tuna steaks
Mix together the soy sauce, orange juice, lemon juice, olive oil, garlic, parsley, pepper, and oregano in a large non-aluminum baking dish. Put the tuna steaks in the marinade and then turn them in order to coat them.
Refrigerate them for 30 minutes or more but not for more than six hours. Flip once about halfway through the marinating time. Remove from the fridge. Take them out of the marinade, cover, and allow to sit for about 30 minutes to let them warm up a bit.
Preheat the grill to up to high heat.
Oil the grill grate lightly. Cook the tuna steaks for five to six minutes and then turn and baste them with the marinade.
Cook for five minutes more or to the doneness that you desire but do not overcook them. Because tuna does not contain much fat, it can dry out. Most people (chefs and diners alike) prefer their tuna steaks cooked to medium/medium-rare. I would not take them further than medium-well. After that, discard any marinade that remains.
This simple but tasty marinade and the proper cooking time/temperature will guarantee that you pull off a successfully delicious and impressive meal with tuna steak as the star.
Sesame Seared Tuna Steak Recipe
4 tuna steaks (I used 6-ounce steaks)
1/4 cup of soy sauce
2 tablespoons of mirin (Japanese wine)
1 tablespoon of olive oil
1 tablespoon of honey
2 tablespoons of sesame oil
1 tablespoon of rice wine vinegar
3/4 cup of sesame seeds
Wasabi paste (to taste)
In order to begin on this seared tuna steak recipe, first mix the soy sauce, honey, mirin, and sesame oil in a small bowl. Divide this mixture into 2 equal parts – into one part, mix in the rice vinegar, and then set this aside for use later as your dipping sauce. Depending on your own personal preference, you may add a little more honey or use less sesame oil.
On a dish, spread out the sesame seeds. Cover the tuna steaks with the soy sauce concoction and thereafter press them into the sesame seeds such that the steaks are well coated.
In a large skillet, you should next heat the olive oil until it is very hot over high heat. Place the steaks into the pan and sear them for about thirty seconds per side. I normally cut the steaks such that they are about one half or three-quarter inches thick before I sear them.
I don’t want them too thick because they may end up burning before they cook; and this way, they turn out pink and not red in the middle – just the way I like them.
Serve your steaks with the dipping sauce and some wasabi paste.
Cooking time (duration): 15 Minutes; Number of servings (yield): 4 People.
Tuna Nicoise Salad
Salad Nicoise is a famous recipe from the French. It can be a great salad to share at a summer get together and can grab a lot of attention because of its unique taste. This salad tastes great and easy to make.
It is a convenient salad dish to have in your repertoire that can be used for entertaining or just a private get together.
Here’s how you can make my Tuna Nicoise Salad:
½ C. extra-virgin olive oil
½ C. dry white wine
2 ½ Tbsps. Dijon mustard
One Tbsp. roughly chopped thyme leaves
One Tbsp. plus 1 tsp. milled fennel Two large shallots, roughly chopped
10 One-inch-thick of tuna steaks (eight oz. each)
Kosher salt and also freshly milled pepper
Using a medium-sized mixing bowl, gently whip olive oil with wine, thyme, mustard, shallots, and fennel.
Take tuna steaks and place them on to a large flat oven tray and pour olive oil marinade over each steak.
Turn tuna steaks over gently to coat them on the other side as well. Allow them to stand and marinate for about 30 minutes.
Meanwhile preheat your grill or grill pan to medium-high heat. Sprinkle the pepper and salt onto the steaks and cook them on the grill over fairly high heat for about 4 to 5 minutes on each side until cooked through to your preference.
Take the steaks off the grill and thinly slice them up and serve them onto plates or serve them on a platter.
Serve the steaks with a delicious green bean tomato salad and enjoy it.
Traditional: A Nicoise salad is not a complete Nicoise salad without the accompaniment of the original and traditional ingredients added to it.
Toss in some olives, boiled eggs, anchovies, and some steamed potatoes drizzled with some fresh herbs and olive oil.
Cooking time (duration): 30; Number of servings (yield): 12,
Steakhouse Steak Recipes
I guess if you are interested in Steakhouse steak Recipes the first thing you would be interested in is Steak. Steak is the most popular cut of beef and certainly the most popular to throw on the barbecue. How can you have a steakhouse recipe dinner without the steak, right?
First you have to decide what kind of steak you want, how to cook it and what to top it with and what else is going to fill out your Steak house Recipe dinner.
There happens to be 20+ different cuts from the 7-Bone Steak to the Under Blade steak. What is your fave?
Then you have to decide how you are going to cook it. There are a variety of ways but probably the most popular are grilled or skillet cooked. Whichever is the preference for your Steakhouse steak Recipes I think that most chefs agree that simple seasoning is best. A little Vegetable Oil on both sides and season on both sides with sea salt and cracked black pepper. Get your skillet hot and sear both sides of the Steak for 2-3 minutes. Put a pad of butter on the steak and stick the skillet in a 400-degree oven until they are ready. If you decided to grill them you might want to try a slice of goat cheese on the steak instead of butter. Yum!
You have to decide how you want it cooked. Rare? Medium? Well done? This may take a bit of practice but the two main ways to tell are by touch. If it is soft and mushy it is rare, a little firm medium and firm to the touch means well done. The fat around the steak is also a clue because as it cooks more it becomes harder. You can also use an instant-read thermometer. 120 degrees is rare, 125 medium. Remember to test from the side so you get a temperature from the middle of the steak.
Remove the steak from heat and let rest at room temperature for about 5-10 minutes under foil.
Once ready you then have a choice as to what you will top them with or enjoy just as they are.
Here are two toppings that are great, one from bobby Flay and one from Ina Garten.
The Bobby Flay Roasted Red Pepper and Ancho Salsa obviously goes on the grilled steak. This is his own Steakhouse recipe!
Roasted Red Pepper and Ancho Salsa
2 ancho chiles
3 cloves garlic, coarsely chopped
2 tablespoons pine nuts
2 teaspoons honey
2 grilled red bell peppers, cut into 1/4-inch thick strips
3 tablespoons red wine vinegar
3 tablespoons chopped fresh cilantro leaves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Place the ancho chiles in a medium bowl, cover with boiling water and let sit at room temperature for 1 hour.
Remove the chiles from the soaking liquid, stem and coarsely chop, and combine in a blender with the garlic, pine nuts, honey and 1/4 cup of the soaking liquid. Blend until smooth.
Pour the mixture into a medium bowl and stir in the bell pepper strips, vinegar, cilantro, salt, and pepper. Cover and let sit at room temperature for at least 30 minutes and up to 4 hours before serving.
Ina Garten Roquefort Chive Sauce
1 1/2 cups heavy cream
2 ounces French Roquefort cheese, crumbled (4 ounces with rind)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh chives
Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
The combinations for great Steak Recipe is unlimited.