COOK-FROM-FROZEN STEAK WITH BURST CHERRY TOMATO SAUCE
If you've ever struggled to cook a thick-cut steak to an even medium-rare temperature, try starting it from frozen. Yes, it takes longer to cook, but it's foolproof, and you don't even need to let the meat defrost. The secret is to start by shallow-frying your frozen steak to get a deeply browned crust on the outside, then transfer it to a low oven to slowly defrost and cook into evenly pink, juicy perfection.
Provided by Anna Stockwell
Categories Steak Fry Tomato Garlic Rosemary Vinegar Butter Freeze/Chill
Yield 2 servings
Number Of Ingredients 10
Steps:
- Place steak on a flat plate or small rimmed baking sheet and freeze uncovered overnight. Once frozen, wrap tightly in plastic, transfer to a resealable plastic bag, and keep frozen for up to 3 months. (Freezing it uncovered before wrapping ensurs that no condensation forms on the steak, which could cause dangerous splattering during cooking.)
- Preheat oven to 275°F. Pour vegetable oil into a large skillet to a depth of 1/8". Heat over medium-high until shimmering. Carefully place frozen steak in skillet and cook until deeply browned on underside. Turn and continue to cook until second side is deeply browned, 5-6 minutes more. Transfer to a wire rack set in a rimmed baking sheet. Season both sides with 1 tsp. salt and 1/2 tsp. pepper. Transfer pan to oven and bake steak until an instant-read thermometer inserted into the center registers 120°F for medium-rare, 40-45 minutes. Let rest 10 minutes before slicing.
- While steak rests, wipe out skillet and cook tomatoes, garlic, and olive oil (adding tomatoes while pan is cold prevents splattering) over medium-high heat. Once sizzling, add rosemary and vinegar and season with remaining 1/2 tsp. salt and 1/4 tsp. pepper. Continue to cook, stirring occasionally and pressing tomatoes with the back of a spoon, until tomatoes have burst and a thick sauce has formed, 4-5 minutes. Remove from heat and stir in butter. Serve steak with sauce spooned over.
PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE
Juicy sweet cherry tomatoes burst open in warm olive oil, creating a luxuriously silky sauce that comes together in minutes.
Provided by Anna Stockwell
Categories Pasta Tomato Vegetarian Kid-Friendly Quick & Easy Basil Healthy Small Plates
Yield 4-6 servings
Number Of Ingredients 9
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
- Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
- Toss pasta with tomato sauce and basil. Top with Parmesan.
More about "cook from frozen steak with burst cherry tomato sauce recipes"
RECIPE SAVES WHEN YOU HAVEN’T THAWED MEAT FOR DINNER
From blog.cheapism.com
- Dump and Bake Taco Casserole. There is no shame in relying on dump and bake meals — who’s got the time these days? This recipe combines everything we love: turkey meatballs, cheese, and taco seasoning with the option of adding avocado chunks and sliced olives.
- Frozen Steak with Burst Cherry Tomato Sauce. Most chefs will say they cook steak only once it’s at room temperature. This recipe is a game changer and details how to turn a frozen, boneless rib-eye or strip steak into a melt-in-your-mouth meal.
- Baked Cod. Firm-flesh fish is great to cook from frozen, but just take note that olive oil (not butter) should be used as part of its marinating/seasoning mixture.
- Grilled Shrimp Tacos. Fresh shrimp is great, but if you can’t get them, frozen is just as good in this recipe. Because they’re easy to thaw, there’s no need to take them out the night before.
- Instant Pot Frozen Chicken. Winner, winner, chicken dinner — even if you’ve forgotten to thaw the chicken. You will need an Instant Pot, some spices, and at least an hour of cooking time (for a 4-pound bird) plus time to allow for the Instant Pot to have a natural release (upward of 15 minutes).
BURST CHERRY TOMATO SAUCE RECIPE - BBC FOOD
From bbc.co.uk
BURST CHERRY TOMATO SAUCE RECIPE - LANA'S COOKING
From lanascooking.com
COOK-FROM-FROZEN STEAK - PUNCHFORK
From punchfork.com
CURTIS STONE’S QUICK BURST CHERRY TOMATO SAUCE
From rachaelrayshow.com
COOK-FROM-FROZEN STEAK WITH BURST CHERRY TOMATO SAUCE RECIPE
From easyrecipesus.com
THE KEY TO GIVING YOUR FROZEN STEAKS A DELICIOUS, CRISPY CRUST
From yahoo.com
BURST CHERRY TOMATO PASTA WITH STEAK - SIMPLE AND …
From simpleandfraiche.com
BURST CHERRY TOMATO BOLOGNESE - JUST COOK BY …
From justcook.butcherbox.com
73 OF OUR BEST STEAK DINNER RECIPES | EPICURIOUS
From epicurious.com
COOK-FROM-FROZEN STEAK WITH BURST CHERRY TOMATO SAUCE
From tappecue.com
COOK FROM FROZEN STEAK WITH BURST CHERRY TOMATO SAUCE RECIPES
From tfrecipes.com
THE CASE FOR COOKING A STEAK FROM FROZEN - EPICURIOUS
From epicurious.com
BURST CHERRY TOMATO SAUCE RECIPE - BON APPéTIT
From bonappetit.com
20-MINUTE BURST CHERRY TOMATO PASTA - LAST INGREDIENT
From lastingredient.com
CHERRY TOMATO SAUCE - THE RECIPE CRITIC
From therecipecritic.com
QUICK ROASTED CHERRY TOMATO SAUCE - FORK KNIFE SWOON
From forkknifeswoon.com
BURST CHERRY TOMATO SAUCE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
40+ EASY AND TASTY EASTER PLANT-BASED DINNER RECIPES FOR EVERY …
From chefsbliss.com
COOK-FROM-FROZEN STEAK WITH BURST CHERRY TOMATO SAUCE
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love