Filter: Beef

Soul Mate New York Strip Steak with Black Garlic Compound Butter  

  1. Mix your softened butter, thyme, garlic, and shallot with a pinch of salt in a bowl. Turn out on a sheet of plastic and roll into a log, place in freezer to firm.  
  1. Remove the steaks from the refrigerator approximately 30 minutes prior to grilling to bring to room temperature.  
  1. Preheat the oven to 375°. 
  1. Heat a large cast iron pan (or heavy bottom sauté pan) over medium high heat until you start to see wisps of smoke. Add enough oil to coat the bottom of the pan.  
  1. Pat the steaks dry with a paper towel, and season both sides liberally with salt and pepper  
  1. Press the steaks onto the surface of the cast iron, ensuring full contact. Cook the steaks until seared a deep golden brown on the first side about 2-3 minutes. Flip the steak and place about a tablespoon of black garlic butter on each steak, and place into a hot oven. Cook until medium rare or until desire doneness.   
  1. Remove the steaks from the pan; if desired, top each with a ¼-inch thick round of the compound butter and loosely tent to rest for 5 minutes.  

Suggested Sides: Arugula and Parmesan Salad with Roasted Fingerling Potatoes  

Bahn Mi Salad

In a baking dish, combine ingredients for chicken marinade. Place steak in marinade. Cover and refrigerate for at least 30 minutes.

Meanwhile, chop vegetables for salad. In a medium bowl, combine hot water, vinegar, red bell pepper, and salt. Add sugar and stir to dissolve sugar. Place cucumbers and radishes in mixture to pickle. Toss and set aside.

Preheat a grill over medium heat. Grill steak for 5 minutes per side, then covr with foil and let rest for 5 minutes before slicing.

Place romain lettuce on dinner plates, topped with carrots, pickled cucumbers, and radishes, sliced steak, cilantro, and green onions.

Mix 2 tablespoons of pickling liquid with mayonnaise and olive oil. Whisk well and season with salt and pepper. Drizzle over salads.

Beef Involtini (Braciole)

To make the meat, if using flank steak, line a cutting board with plastic wrap. Place 1 piece of meat on plastic wrap and cover it with a second piece of plastic wrap. Pound out steak to 3/8” even thickness. Place on a rimmed sheet pan.

Season both sides of beef with salt and pepper. On one side, sprinkle with chile flakes (if using), garlic, parsley, pecorino, and lay slices of prosciutto atop cheese. Add eggs and mozzarella. Roll meat tightly into rolls. Secure meat with toothpicks. Repeat with remaining meat rolls. Set aside.

To make the sauce, in a pot over medium-high heat, add 4 tablespoons oil. When oil shimmers, add onions and garlic and cook until softened and beginning to brown, about 5 minutes. Move onions and garlic to pan perimeter. Add remaining 1 tablespoon oil in middle of pan, add oregano and basil and cook until fragrant, 20 seconds. Add tomato paste and cook with spices, until color deepens, 3 minutes.

Combine herb-tomato paste and onion-garlic mixture together. Add diced tomatoes, tomato sauce, chicken broth, and soy sauce and stir to combine. Season with salt and pepper. Bring mixture to a boil. Cover, reduce heat to low, and simmer, about 5 minutes.

Meanwhile, in a large frying pan over medium-high heat, add olive oil. When oil shimmers, add garlic and cook, about 1 minute. Add meat rolls and cook until browned on the first side. Turn to second side and cook until browned. Continue to turn until all sides are browned.

Transfer meat to tomato sauce, submerging meat into sauce. Partially cover and let simmer until internal temperature reaches 140°, about 45 minutes.

Transfer meat rolls to a plate, remove toothpicks. Add some sauce to a serving platter, place rolls of meat over sauce. Spoon out more sauce over involtini. Garnish with pecorino Romano cheese and parsley.

Wagyu Blue Cheese Bites

To make the sauce, in a medium saucepan over medium-high heat, bring cream to boil, whisking continuously then continue to boil. As cream boils, it will rise to top of saucepan. Remove from heat and stir quickly to prevent overflowing. When cream settles, return to heat and boil. Repeat this step as necessary. Cook until cream is thick and saucy, 25-30 minutes.

Remove pan from heat and add Gorgonzola, pecorino, salt, pepper, and tarragon. Whisk rapidly until cheeses melt, and then serve. It can also be kept in a ceramic creamer placed in a small saucepan of hot water to keep sauce warm.

Meanwhile, cut steaks into 1” squares and season steaks liberally with salt and pepper.

In a grill pan or frying pan over medium-high heat, add steaks and cook until browned on first side, 3-5 minutes. Turn over and cook until browned on each side, about 128° for medium-rare. Transfer steak cubes to a cutting board and let rest, 5-7 minutes. Using toothpicks, serve with warmed Gorgonzola sauce and garnish with chives.

Beef Meatballs with Orange Sauce

Preheat oven to 400° and line a rimmed baking sheet with aluminum foil. Spray with cooking oil.

In a bowl, combine panko, ginger juice, soy sauce, sesame oil, and eggs. Set aside for 10 minutes. Add garlic, red pepper flakes, half of green onions, beef, salt, and pepper and mix to combine.

Scoop meat mixture into 1 tablespoon portions and place on prepared sheet pan. Roll each portion into round balls and bake meatballs until 160˚, about 10 minutes.

Meanwhile, to make the sauce, in a bowl, combine sugar, orange juice concentrate, rice wine vinegar, and cornstarch. Set aside. In a small saucepan over medium heat, add sesame oil and garlic and cook until fragrant, about 30 seconds. Add orange juice mixture, stirring constantly, and cook, over low heat, until slightly thickened. Add ginger, soy sauce, red chile flakes, and season to taste with salt and pepper. Sauce should be slightly thick. Serve with meatballs.

Caramelized Onion, Steak and Blue Cheese Pasta

In a large frying pan over medium-high heat, melt 4 tablespoons butter. Add onions and cook until beginning to brown, stirring often, about 15 minutes. Transfer to a plate.

Add remaining 2 tablespoons butter and blue cheese over medium-high heat and stir until cheese melts. Add cream and bring to a simmer, stirring occasionally. Reduce heat to low and cook, stirring, until sauce is thick and coats back of a spoon, about 3 minutes. Do not boil. Remove from heat and stir in caramelized onions, parmesan, and season with pepper.

Meanwhile, in a grill pan or frying pan over medium-high heat, add a drizzle of oil. Liberally season steaks with salt and pepper. When oil shimmers, add steak and cook on first side, 3-5 minutes. Turn over and cook on second sides until an instant-read thermometer reaches 128°, 3-5 minutes. Transfer to a cutting board and let rest 5-7 minutes. Slice into thin strips.

Meanwhile, bring a large pot of salted water to boil over high heat. Add pasta and cook until al dente according to the package directions. Return sauce to stove over medium heat and, using a slotted spoon, transfer pasta to sauce. Add steak and toss to combine. If needed, add pasta cooking water, 1 tablespoon at a time, until sauce is desired consistency.

Stuffed Burgers with Pickled Shallots

To make the pickled shallots, in a small saucepan over medium-high heat, add water, vinegar, sugar, and salt and bring to a boil. Stir until sugar has dissolved. Remove from heat. Add shallots, let cool. Transfer to a glass or plastic container and refrigerate, for at least 4 hours.

To make the burgers, in a bowl, combine beef, Worcestershire sauce, salt and pepper.

Divide beef into 4 portions. Split each portion in half and flatten to 1/2” thickness. Place a piece of cheese in center of patty. Top with remaining half portion, seal edges by pinching with fingers and press an indent into center of burger.

Preheat a grill pan or frying pan over medium-high heat. Season burgers with salt and pepper and add to pan. Cook on first side until meat has formed a crust, 5-7 minutes. Turn over and cook on second side until desired doneness, 128° for medium-rare, 5-7 minutes. Transfer to plate to rest.

Slather buns with desired condiments. Add arugula, burger, tomatoes, drained pickled shallots, and remaining top bun.

Wagyu Steak and Eggs

Remove steak from refrigerator 20 minutes before cooking. Liberally season steak with salt and pepper.

In a cast iron skillet over medium-high heat, add 1 tablespoon oil. When oil shimmers, add steak and cook on first side, 3-5 minutes. Turn over and cook until browned on second side, another 3-5 minutes for medium rare. Transfer to a cutting board and let rest, about 5 minutes.

Add 1 tablespoon butter and shallot and cook, stirring often, until tender and beginning to brown, about 5 minutes. Season with salt and pepper and transfer to a plate.

In another nonstick frying pan over medium-high heat, melt butter. Add egg, season with salt and pepper, and cook until no longer translucent around egg white edges, about 2 minutes. Turn over, reduce heat to low and cook second side until whites are no longer translucent, 1-2 minutes.

Meanwhile, toast bread to desired doneness. Spread with remaining 1 tablespoon butter.

Slice steak against grain and transfer to a serving plate. Add egg, shallots, toast, and serve.

Classic French Onion Soup

Preheat oven to 400°.

Brush bread slices with oil. Place bread on a rimmed baking sheet and bake until golden brown, turning once, 10-12 minutes. Set aside. Increase heat in oven to broil.

In a large saucepan over medium-high heat, add 1 1/2 tablespoons oil. Add onions and cook until browned, 20-25 minutes. Add sherry and cook until evaporated. Add broths, thyme, liberally season with salt and pepper, increase the heat to high, and bring to a boil. Discard thyme sprigs.

Meanwhile, divide bread between 4 soup bowls. Pour soup into each bowl. Divide cheese evenly between bowls. Place bowls on a rimmed baking sheet and broil until cheese is bubbly and browned in spots, about 3 minutes.

Thai Beef Salad With Cucumber and Mint

Preheat a grill pan over medium-high heat or a broiler on high heat. Generously season steak with salt and pepper. Slather with curry paste and oil. Grill or broil steak until medium-rare, flipping once, 3-4 minutes per side. Transfer steak to a cutting board and allow to rest for 5 minutes.

To prepare dressing, in a small bowl, whisk together chile sauce, fish sauce, lime zest and juice, and honey. Set aside.

To serve, slice steak into 1/8” thick strips 3” long. Place steak strips, lettuce, red onion, cucumber, carrot, mint, and cilantro in a large serving bowl and lightly season.