BOBBY FLAY'S NEW YORK STRIP STEAK WITH HORSERADISH-MINT GLAZE
This simple yet exquisite preparation for steak was developed by Bobby Flay, the restaurateur and Food Network star, in 2003. It's the sort of steak dinner you can easily prepare on a weeknight, but also guest-worthy. Start with the best steaks you can afford without mortgaging the house, then season with a combination of ground black pepper, ancho chile powder, and salt. Sear in a blazingly hot pan slicked with a little canola oil, then slide them into the oven for about 10 minutes. Remove and brush them with a flavorful glaze of Dijon mustard, horseradish, honey and fresh mint, then return to the oven to finish. Bliss.
Provided by Matt Lee And Ted Lee
Categories easy, quick, weekday, main course
Time 20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- To make the glaze, whisk together mustard, honey, horseradish and mint in a small bowl. Season with salt and pepper, and set aside.
- Heat oven to 425 degrees. In a small bowl, combine black pepper, red pepper flakes and salt. Rub one side of each steak with the mixture.
- Place a medium ovenproof sauté pan over high heat, and heat oil until smoking. Place steaks in pan, rub-side down, and sear for 35 to 40 seconds. Salt the non-rub side while the steaks are searing. Turn steaks over, and place pan in oven until steaks are medium rare, 8 to 10 minutes, brushing with glaze during last 2 minutes. Remove steaks from oven, and brush again with glaze. Allow to rest for 5 minutes before serving.
Nutrition Facts : @context http, Calories 831, UnsaturatedFat 34 grams, Carbohydrate 25 grams, Fat 59 grams, Fiber 3 grams, Protein 51 grams, SaturatedFat 19 grams, Sodium 831 milligrams, Sugar 18 grams, TransFat 0 grams
GRILLED RIB-EYE STEAK WITH BROWN BUTTER AND BLUE CHEESE
Steps:
- Remove the steaks from the refrigerator 30 minutes before grilling and let sit on a kitchen counter, loosely covered.
- Heat the grill to high. Set a cast-iron skillet large enough to hold both steaks on one side of the grill. Brush the steaks with canola oil and season very liberally with salt and pepper. Grill until well charred on the first side, 2 to 3 minutes; flip and grill until well charred on the second side, another 2 to 3 minutes. (The steaks should still be raw at the center at this point.) Transfer to a cutting board.
- Slice the steaks across the grain about 1 1/2-inches thick; don't separate the slices. Keeping the steak slices together, transfer the steaks to the skillet and top with the butter. Cover the grill and cook the steaks for 5 minutes for medium rare. Transfer the skillet to a trivet.
- Arrange the steak slices on a platter so that the interior of the slices is facing up. Top each slice with some blue cheese. Pour the hot brown butter from the skillet over the steak. Serve immediately.
BOBBY FLAY'S PERFECT PORTERHOUSE STEAK RECIPE - (3.9/5)
Provided by ruthg
Number Of Ingredients 4
Steps:
- Let steak sit at room temperature 30 minutes before cooking, which will help it cook quickly and more evenly. Heat broiler. Heat a large skillet, preferably cast iron, over medium-high heat, then heat oil in pan until smoking. Season steak very generously with salt and pepper and cook until a deep brown crust forms on underside (do not turn), about 4 minutes. Transfer steak to a cutting board, turning it browned side up. Cut meat from bone in 2 pieces (strip steak and filet mignon). Slice both pieces straight down perpendicular to the bone 1" thick. Replace sliced steak around the bone (it should look like a whole sliced steak) and return to skillet, browned side up. Top with butter and broil until butter is melted and steak is medium-rare, 4 to 6 minutes. Serve steak with buttery pan juices spooned over.
PERFECTLY GRILLED STEAK
Get Bobby Flay's secret to Perfectly Grilled Steak using any cut and seasoning with just salt and pepper with his recipe from Food Network Magazine.
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 3
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.
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PERFECT PORTERHOUSE STEAK RECIPE | BON APPéTIT
2014-02-18 Step 2. Heat broiler. Heat a large skillet, preferably cast iron, over medium-high heat, then heat oil in pan until smoking. Season steak very generously with salt …
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3.9/5 (604)Estimated Reading Time 4 minsServings 4
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- Let steak sit at room temperature 30 minutes before cooking, which will help it cook quickly and more evenly.
- Heat broiler. Heat a large skillet, preferably cast iron, over medium-high heat, then heat oil in pan until smoking. Season steak very generously with salt and pepper and cook until a deep brown crust forms on underside (do not turn), about 4 minutes. Transfer steak to a cutting board, turning it browned side up.
- Cut meat from bone in 2 pieces (strip steak and filet mignon). Slice both pieces straight down perpendicular to the bone 1” thick. Replace sliced steak around the bone (it should look like a whole sliced steak) and return to skillet, browned side up. Top with butter and broil until butter is melted and steak is medium-rare, 4–6 minutes. Serve steak with buttery pan juices spooned over.
BOBBY'S FLAY'S CAST-IRON STEAK WITH BROWN BUTTER & BLUE ...
2019-09-23 Preparation 1. Remove the steak from the refrigerator 30 minutes before cooking. Preheat the broiler. 2. Season the steak very generously on all sides with …
From today.com
3.5/5 (98)Category EntréesAuthor Bobby Flay
From today.com
3.5/5 (98)Category EntréesAuthor Bobby Flay
- 3. Heat the oil in a large (preferably cast-iron) skillet over medium-high heat until it begins to shimmer. Add the steak and cook until a deep brown crust forms on the bottom, about 4 minutes. Remove the skillet from the heat and transfer the steak to a cutting board, browned-side up.
- 4. Using a sharp knife, cut the meat off the bone in two whole pieces (ribeye and fillet). Slice both pieces 1-inch thick across the grain. Reassemble the sliced steak around the bone (it should look like a whole sliced steak) and return it to the skillet, browned-side up.
COOK STEAK IN OVEN BOBBY FLAY - HOW TO COOK THE PERFECT STEAK
COOK STEAK IN OVEN BOBBY FLAY How to cook the perfect steak If you're cooking to impress and only a tender, juicy steak will cut it, don't be fooled into spending a fortune. Beyond the much-loved fillet, sirloin, rib-eye and rump, there's a world of underrated, good-value steaks …
From howtocooktheperfectsteak.blogspot.com
From howtocooktheperfectsteak.blogspot.com
KATIE SHARES BOBBY’S STRANGE STEAK HOW-TO | FN DISH ...
Next get a cast-iron skillet smoking hot and sear the meat on one side for three minutes. “Now, here’s where it gets weird,” warns Katie. At this point most cooks would flip the steak over ...
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BOBBY FLAY FLATIRON STEAK RECIPE
BOBBY FLAY MAKES EASY STEAKHOUSE RECIPES FROM HIS NEW COOKBOOK
2019-09-23 Bobby's Flay's Cast-Iron Steak with Brown Butter & Blue Cheese Bobby Flay I love cooking steak because you really only need a few really good ingredients and it will taste incredible.
From today.com
From today.com
BOBBY FLAY'S RULES FOR COOKING PORTERHOUSE STEAK | BON APPéTIT
From bonappetit.com
- Start with a room-temperature, dry-aged porterhouse. Salt it aggressively on both sides. With a steak this thick, a little salt sprinkled on the outside won’t do it—make it rain.
- Get a skillet really hot over medium-high heat (see Rule No. 1). Add a dash of a neutral oil to get things going. Place steak in pan. Don't touch it. After about 4 minutes, when it’s got a beautiful brown crust, move it to a cutting board, crust side up.
- Cut the steak off the bone in two pieces—the strip on one side, the filet on the other. Cut straight down into thick slices perpendicular to the bone.
- Here’s the cool part: Place the bone back in the hot pan, and reassemble the sliced meat alongside it, crust side up. Top the steak with a few fat pats of butter.
- Heat broiler and place the pan underneath. Broil till sizzling and gorgeous and a perfect medium-rare, 4–6 minutes. (Since the steak is already sliced, you can peek to check doneness.)
PAN SEARED CAST IRON RIBEYE STEAK - HELL’S KITCHEN RECIPES
2019-07-27 Pan Seared Cast Iron Ribeye Steak. Hell’s Kitchen Pan Seared Cast Iron Ribeye Steak recipe by Gordon Ramsay. Pan seared cast iron ribeye steak is so tender, mouth watering, well-marbled and in my opinion ribeye is the king of all steak cuts. It’s become one of my favorite cuts of beef. Seared in oil and basted in butter.
From hellskitchenrecipes.com
4.1/5 (122)Estimated Reading Time 7 minsServings 1Total Time 25 mins
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BOBBY FLAY AT-HOME STEAK - YOUTUBE
Bobby Flay gives some tips on how to cook a Bobby Flay Steak-inspired steak in your own kitchen! Learn more: http://spr.ly/600510RSc
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BOBBY FLAY CAST IRON STEAK RECIPES
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PORTERHOUSE STEAK RECIPES BOBBY FLAY
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BOBBY FLAY STEAK IN OVEN RECIPES
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BOBBY FLAY'S SPICY SALISBURY STEAK, MASHIES + BACON GRAVY ...
2021-10-06 When ready to cook the Salisbury steaks, heat the remaining 2 tablespoons oil in a large cast-iron skillet over high heat until shimmering. Add the patties and cook until golden brown on both sides, about 4 minutes per side. Carefully transfer the patties to the gravy and cook, spooning the gravy over them occasionally, until the meat is cooked through and tender, about 30 minutes.
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BOBBY FLAY SKILLET STEAK RECIPES
Steps: Remove the steaks from the refrigerator 30 minutes before grilling and let sit on a kitchen counter, loosely covered. Heat the grill to high. Set a cast-iron skillet large enough to hold both steaks on one side of the grill. Brush the steaks with canola oil and season very liberally with salt and pepper.
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2021-04-19 Adapted from Bobby Flay. 1 12 cup olive oil juice of 2 limes 1 12 cup finely chopped fresh parsley 8 cloves garlic. Grill 2-4 minutes on each side until medium-rare or desired degree of doneness. Combine the parsley mint oregano canola oil vinegar red pepper flakes and garlic in a food processor and process until smooth.
From solerany.com
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BOBBY FLAY'S SECRET TO A JUICY STEAK - YOUTUBE
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