Peter Luger Steaks Cooking Instructions Recipes
COPYCAT PETER LUGER STEAK SAUCE
The best homemade steak sauce is my Copycat Peter Luger Steak Sauce! Sweet and spicy, rich and decadent, it complements even the best piece of meat and even chicken!
Provided by Jessica Formicola
Categories Condiment
Time 5m
Number Of Ingredients 9
Steps:
- Combine ketchup, Worcestershire sauce dark brown sugar, hot sauce, Dijon mustard, cider vinegar, prepared horseradish and anchovy paste in a small bowl.
- Mix well, taste and then add fine sea salt and pepper to taste.
- Allow to rest for 1 hour, or up to 1 week.
- Serve with steak or chicken. It also tastes great on sandwiches!
- If you've tried this recipe, come back and let us know how you liked it!
Nutrition Facts : Calories 73 kcal, Carbohydrate 16 g, Protein 1 g, Cholesterol 1 mg, Sodium 528 mg, Sugar 13 g, ServingSize 1 serving
PETER LUGER-STYLE STEAK SAUCE
We love this cross between steak and cocktail sauce so much, we had to create our own version. The ketchup base has a well-balanced combination of molasses, Worcestershire, vinegar, and horseradish that makes it perfect for surf or turf!
Provided by Rhoda Boone
Categories Sauce Condiment Molasses Horseradish Tomato Vinegar
Yield Makes about 1 1/2 cups
Number Of Ingredients 10
Steps:
- Whisk ketchup, Worcestershire, vinegar, molasses, horseradish, sugar, garlic powder, salt, pepper, and hot sauce in a medium bowl.
- Do Ahead
- Sauce can be made 5 days ahead. Store in an airtight container and chill.
STEAKHOUSE TOMATO SALAD
Steps:
- Slice the onion in half, then thinly slice the halves (either direction is fine, just different looks).
- Core the tomatoes and cut them into 1-inch pieces.
- In a large bowl, toss the onions and tomatoes with the vinaigrette. Serve at toom temperature.
Nutrition Facts : Calories 38 kcal, Carbohydrate 5 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 25 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
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- 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.)
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