Garlic Horseradish Crusted Steaks Recipes

GARLIC STEAK WITH HORSERADISH SAUCE BY BOBBY FLAY

Steps:

• Remove steaks from the refrigerator, and let sit, covered, at room temperature for 20 minutes before grilling.
• Meanwhile, combine oil and garlic in a small saucepan. Warm over low heat for 2 minutes. Remove from heat, and let sit for 15 minutes.
• Prepare grill.
• Whisk together sour cream, horseradish, chives, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Cover and refrigerate.
• Brush each steak on both sides with 1 teaspoon garlic oil, and season with remaining 1/2 teaspoon salt and 1/4 tea­spoon pepper. Place steaks on the grill, and cook over high heat for 4-5 minutes, brushing with the oil every minute or so until golden brown and slightly charred. Turn the steaks over, and continue grilling for 5-6 minutes or until internal temperature reaches at least 145° (medium-rare).
• Transfer steaks to a platter, tent with foil, and let rest for 5 minutes before slicing. Serve with horseradish sauce on the side.

HORSERADISH AND GARLIC PRIME RIB

Steps:

• Preheat the oven to 350 degrees F.
• Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Scatter the vegetables and halved garlic around the meat and drizzle them with a 2-count of oil. Put the pan in the oven and roast the beef for about 1 1/2 to 2 hours for medium-rare (or approximately 20 minutes per pound). Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F. for medium-rare. Remove the beef to a carving board and let it rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices to separate. Pour off and discard the fat. You will use the tasty beef juices for the mushrooms.
• Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam. add the mushrooms and thyme; and season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.

PRIME RIB WITH ROASTED GARLIC AND HORSERADISH CRUST

Steps:

• Preheat oven to 350°F. Toss garlic cloves and olive oil in small baking dish; cover. Bake until garlic begins to brown, about 35 minutes. Drain olive oil into processor. Cool 15 minutes. Peel garlic; place in processor. Add prepared horseradish and coarse salt. Puree until almost smooth.
• Place rack on large rimmed baking sheet. Sprinkle beef with salt and pepper. Spread thin layer of garlic mixture on underside of beef. Place beef, garlic mixture side down, onto rack. Spread beef with remaining garlic mixture. Cover and refrigerate at least 3 hours or up to 1 day.
• Position rack in bottom third of oven; preheat to 350°F. Uncover beef. Roast until thermometer inserted into top center registers 125°F for rare, about 1 hour 45 minutes. Transfer beef to platter; let stand 30 minutes. Scrape pan juices into small saucepan.
• Slice beef crosswise. Rewarm juices; drizzle over beef. Serve withbeet relish .

PEPPER-CRUSTED STEAK WITH HORSERADISH CREAM ON GRILLED GARLIC CROSTINI

Steps:

• Combine the garlic, hot red pepper flakes, peppercorns, rosemary, and olive oil in a Zip-loc bag. Add the beef, coating it with the marinade. Squeeze all the air out of the bag so the beef is enveloped by the marinade, and refrigerate for at least 6 hours, or overnight.
• Preheat the grill or broiler for 15 to 20 minutes. Sprinkle the steak with the salt and grill or broil to rare or medium rare, depending on your preference.
• The cooking time will depend on the thickness and temperature of the beef, so push at the steak with your finger, and if it still feels totally raw in the middle, give it a little longer.
• This is one of the things that cooks just need to intuit and learn to read the silent signs. Better under than overcooked, so check often, and if your finger defeats you, cut the steak with a knife and have a look. Let the steak rest for at least an hour, to get the juices back into the meat, then cut into short, very thin slices. (The best knife for slicing is a bread knife with wavy rather than pointed teeth, which cuts through beef amazingly well.) Serve on Grilled Garlic Crostini.
• Arrange a few shaved slices of beef on each piece of bread, top with a pungent dot of Horseradish Cream, scatter with minced Italian parsley, and dust on a little kosher salt.

HORSERADISH CRUSTED STEAK WITH PALE ALE DEMI-GLACE AND POTATO CRAB RISSOLE

Steps:

• Preheat oven to 400 degrees F.
• Rinse strip loin to remove residue and season with salt. Combine horseradish and black pepper in a small bowl to make a paste. Place loin in roasting pan and coat entirely with paste. Roast until the meat reaches an internal temperature of 140 to 142 degrees F as measured with an instant-read thermometer, about 30 to 40 minutes, then remove from oven and let rest to carryover cook to about 150 degrees for medium-rare, or cook for whatever length of time is needed (usually specified on your meat thermometer) for your desired level of doneness.
• For the sauce, heat grapeseed oil in a large saucepan over medium heat. When it begins to shimmer, add the beef trimmings and cook for about 10 minutes until you see that the fat is rendered from the meat. You should pour off all but 2 tablespoons fat or, if necessary, supplement with grapeseed oil if you do not have 2 tablespoons in the pan. Add garlic and onion and gently saute until the onion turns translucent. Pour beer into the pan and cook over medium heat until most of the alcohol has evaporated, then stir in the beef base (which has been diluted in water) and tomato paste. Return to a boil, lower the heat to medium-low and allow to reduce by half. Strain into a bowl and gradually whisk in cubed butter. Nest bowl in another bowl filled with hot water and cover to keep warm.
• For the vegetable medley, blanch carrots and haricots verts for 2 minutes in salted water and drain well. Heat the grapeseed oil over medium-high heat in a large saute pan. When it begins to shimmer, add shallot, peppers, carrots and green beans and season with salt and pepper. Saute until the shallot turns translucent and the peppers begin to soften. Remove to a bowl and cover until needed. Reserve the saute pan.
• For the rissole, boil the potatoes until soft, and drain well.
• For the onion rings, heat oil in the reserved saute pan over medium-high heat. Combine flour, cornstarch, baking powder and salt in a small bowl and pour the beer in a stream while whisking constantly. Dip the onion slices into the batter and fry until golden. Drain on paper towels and keep warm. Discard oil and reserve the saute pan.
• Return to the rissole. In the same pan saute pan, heat 1 tablespoon of the grapeseed oil over medium high heat in a large skillet, reserving the other tablespoon. When it begins to shimmer, saute the white onion until tender. Transfer the onion to the potatoes which have been boiled for the rissole, reserving the saute pan. Season potatoes, to taste, with salt and pepper, and mash together. Fold in the scallions and crab trying to avoid breaking up the crab. Allow to sit until cool enough to handle, then use 3-inch circle cutters as molds and form the potato/crab mixture into circles. In the same pan, heat additional grapeseed oil for the rissole over medium-high heat and sear the potato cakes leaving undisturbed for the first 2 to 3 minutes on each side to let the caramelization process begin and to prevent the cake from breaking apart. When you see the edges of the cake beginning to turn golden brown, flip and sear the other side. Then cook further until the cake is firm. Remove from heat and keep warm.
• Slice roast sirloin. Place a rissole circle on serving plate. Place sliced beef on top and spoon demi-glace over. Top with onion rings. Arrange some vegetable medley around.