Pawpaws Steak Grilling Baste And Marinade Recipes

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HOW TO COOK STEAK - LIKE A CHEF!



How to cook steak - like a chef! image

Recipe video above. Here's a cheffy way to cook steak that really makes the most of a good steak - or fancies up economical steaks! Basting with garlic-thyme infused butter as the steak is cooking adds flavour and luxury to the steak. You'll feel like a total pro cooking it and it'll rival the best steakhouse in town!

Provided by Nagi

Categories     Mains

Time 11m

Number Of Ingredients 6

1 - 2 boneless ribeye or scotch fillet (, 2.5 cm / 1" thick, approx 300g/10 oz each (Note 1))
1 tbsp vegetable oil
Salt and pepper
75g / 5 tbsp unsalted butter (, cut into 1.25cm / 1/2" cubes (Note 2))
6 sprigs fresh thyme or 3 sprigs rosemary
5 garlic cloves (, peeled and smashed to split (Note 3))

Steps:

  • Bring to room temp: Take the steak out of the fridge 30 minutes prior to bring to room temperature.
  • Dry steaks: Pat dry with paper towels.
  • Heat skillet: Heat oil in a heavy based skillet over high heat until it is very hot - you should see smoke!
  • Season: Sprinkle each side of the steak generously with salt and pepper, then immediately place in the skillet.
  • Sear Side 1: Cook for 2 - 2.5 minutes until you get a great crust, then turn.
  • Garlic Butter: Leave for 1 minute, then push steaks to one side and toss in butter, garlic and thyme. BE CAREFUL - the thyme will sputter!
  • Baste: As soon as the butter is melted, continuously spoon the butter over the steak until it's cooked to your liking - 2 minutes in total for the 2nd side for medium rare (52C/125F, chart below for other doneness temps)
  • Basting also renders fat on the side of the steak - use tongs to sear the edges at the end if you want it browned more.
  • Rest: Transfer steak to a plate and cover loosely with foil, rest for 5 to 10 minutes.
  • Serve steak with a bit of the butter from the skillet drizzled on top. Pictured in post with Crispy Smashed Potatoes.

Nutrition Facts : Calories 919 kcal, Carbohydrate 4 g, Protein 61 g, Fat 73 g, SaturatedFat 39 g, Cholesterol 247 mg, Sodium 161 mg, ServingSize 1 serving

THE BEST STEAK MARINADE



The Best Steak Marinade image

We use this marinade for rib steaks, but can be used for almost any cut of beef.

Provided by SweetCravings

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 5m

Yield 4

Number Of Ingredients 7

¼ cup olive oil
¼ cup balsamic vinegar
¼ cup Worcestershire sauce
¼ cup soy sauce
2 teaspoons Dijon mustard
2 teaspoons minced garlic
1 pinch salt and pepper to taste

Steps:

  • Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 7.8 g, Fat 13.5 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 1135.4 mg, Sugar 4.2 g

EASY 4-INGREDIENT STEAK MARINADE RECIPE



Easy 4-ingredient Steak Marinade Recipe image

Simple and flavor packed. Perfect for any steak.

Provided by Matt & Jessica @ Clover Meadows Beef

Number Of Ingredients 4

1/2 cup Italian dressing
1/4 cup fresh lime juice
1 tbsp honey
1 1/2 tsp ground cumin

Steps:

  • Combine all ingredients in a small bowl and mix until combined. Add steaks and marinade to a zip lock bag, tossing the steaks a few times to coat. Press the excess air out, seal the bag, and refrigerate for 15 minutes to 2 hours. Remove steaks from bag and discard marinade. Grill steaks.

GARLIC GRILLED STEAKS (BASTING SAUCE)



Garlic Grilled Steaks (Basting Sauce) image

Have you ever ran out of time to get your steaks marinated and all the recipes call for hours of marinating? This one takes just minutes to prepare and is then used for basting your choice of steaks while grilling and gives them a wonderful garlicky blended flavor. Recipe courtesy of TOH.

Provided by diner524

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

10 garlic cloves
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
4 New York strip steaks (1-1/4 inches thick and 8 ounces each) or 4 boneless rib eye steaks (1-1/4 inches thick and 8 ounces each)

Steps:

  • With a mortar and pestle, combine the garlic, salt and pepper. Add the oil, lemon juice and mix to form a paste.
  • Grill steaks, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°. Brush with garlic mixture during the last few minutes of grilling. Let stand for 3-5 minutes before serving.

GARLIC-BUTTER STEAK



Garlic-Butter Steak image

This quick-and-easy skillet entree is definitely restaurant-quality and sure to become a staple at your house, too! -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 7

2 tablespoons butter, softened, divided
1 teaspoon minced fresh parsley
1/2 teaspoon minced garlic
1/4 teaspoon reduced-sodium soy sauce
1 beef flat iron steak or boneless top sirloin steak (3/4 pound)
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Mix 1 tablespoon butter with parsley, garlic and soy sauce., Sprinkle steak with salt and pepper. In a large skillet, heat remaining butter over medium heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-7 minutes per side. Serve with garlic butter.

Nutrition Facts : Calories 316 calories, Fat 20g fat (10g saturated fat), Cholesterol 124mg cholesterol, Sodium 337mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein.

CARRABBA'S GRILL BASTE RECIPE - (3.8/5)



Carrabba's Grill Baste Recipe - (3.8/5) image

Provided by á-13856

Number Of Ingredients 10

2 tablespoons unsalted butter
1 small yellow onion, finely chopped
4 garlic cloves, chopped
1 tablespoon all purpose flour
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 1/2 tablespoons sugar
2 tablespoons fresh flat leaf parsley, finely chopped

Steps:

  • Melt the butter in a medium sauce pan over medium heat. Add the onion and cook until softened, about 2 minutes. Add the garlic and cook until the onion is translucent, about 2 minutes. Sprinkle in the flour, stir well, and cook without browning for 1 minute. Whisk in the olive oil, vinegar, lemon juice, mustard, and sugar. Bring to a boil and reduce the heat to a medium-low. Add the parsley and cook, whisking often, until lightly thickened, about 5 minutes. Let cool. The baste will separate. Whisk well before using. The grill baste can be made up to 1 week ahead, cooled, covered, and refrigerated. Bring to room temperature before using.

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