Roast Pocket Steak Recipes

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ROAST POCKET STEAK



Roast Pocket Steak image

When I first moved out of home, years ago, someone told me how to make this. It's really yummy, and my hubby just loves it!

Provided by Sara 76

Categories     Roast Beef

Time 1h2m

Yield 4-6 serving(s)

Number Of Ingredients 3

500 g topside steak (pocket steak )
2 tablespoons butter
1 (35 g) packet French onion soup mix

Steps:

  • Spread butter onto a large piece of foil. Sprinkle soup mix over butter. Place the piece of meat in the middle, and wrap well in the foil, making sure you fold the edges over to seal.
  • Bake at 180C for 1 hour. Remove from the oven and leave to rest for 5 minutes before slicing.

Nutrition Facts : Calories 334, Fat 20.3, SaturatedFat 9.2, Cholesterol 102.2, Sodium 814.5, Carbohydrate 5.3, Fiber 0.6, Sugar 1.7, Protein 31.2

SLOW ROASTED POCKET BEEF



Slow Roasted Pocket Beef image

A delicious way to cook a pocket roast (which can sometimes be a little tough and flavourless). This makes a delicious jus. Next time we will double the wine and add 1/2 cup water to see if we can make more!

Provided by The Normans

Categories     Roast Beef

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
2 tablespoons chopped fresh thyme
2 garlic cloves, chopped
1 tablespoon tomato paste
1 kg beef pocket roast
8 slices prosciutto
1/2 cup red wine
1/2 cup beef stock

Steps:

  • Preheat oven to 130 degrees.
  • Mix oil, thyme, tomato paste and garlic and smother the beef.
  • Use the prosciutto to wrap the roast and tie with to secure.
  • Brown the roast on the stovetop in a baking pan. Add the wine and stock.
  • Cover with foil and bake for 4 hours making sure the liquid doesn't evaporate.

Nutrition Facts : Calories 731, Fat 55.8, SaturatedFat 20.8, Cholesterol 172.5, Sodium 278.7, Carbohydrate 2.3, Fiber 0.4, Sugar 0.7, Protein 46.7

SEAR-ROASTED RIB STEAK WITH GARLIC BUTTER



Sear-Roasted Rib Steak with Garlic Butter image

Here's the secret of those delicious bistro steaks: a little garlicky butter slathered on while searing. Serve the steak with Pommes Frites and wallow in your happiness.

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 7

3 garlic cloves
Kosher salt
8 tablespoons unsalted butter, softened
1 teaspoon dried thyme
Ample pinch of coarsely ground black pepper
2 tablespoons vegetable oil
2 large (16 to 20 ounces) or 4 small (8 to 10 ounces) bone-in rib steaks or boneless rib-eye steaks

Steps:

  • Chop the garlic finely. Sprinkle 1 tablespoon salt over the garlic and continue to chop it, occasionally smashing and smearing the garlic with the flat side of the knife, until the garlic becomes paste-like. (Alternatively, mash the garlic and salt together in a mortar and pestle.) Put the garlic paste, butter, thyme, and pepper in a small bowl. Fold the softened butter over and onto the garlic and thyme, mashing it down with the back of a spoon or spatula. Use a sheet of plastic wrap to help shape the butter into a log, wrap the log well with the plastic wrap, and refrigerate until ready to use. (The garlic butter can be made up to 3 days ahead; it can also be frozen, well wrapped, for a couple of months.)
  • Melt half of the garlic-butter mixture in a small pan over medium heat. (Rewrap and save the other half for future use; it's great stuff under the skin of a chicken before roasting or tossing into the broth of steamed mussels.)
  • Heat the oven to 425 degrees F.
  • In a large ovenproof saute pan, heat the vegetable oil over high heat until very hot. Season the steaks with a little salt and pepper. Add the steaks to the pan and brown them well on 1 side, about 5 minutes. Turn the steaks and brush them liberally with the garlic butter. Finish cooking the steaks in the oven, brushing them occasionally with more garlic butter, until done, about another 5 minutes. (The time will vary depending on how you like your steaks cooked and how thick they are.) Remove the steaks from the oven and allow them to rest for 5 minutes before serving. Serve smaller steaks whole or sliced thinly across the grain. Cut larger steaks into 2 servings or into thin slices. Spoon any remaining juices from the pan onto the meat as well.

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