Steak Cake Recipes

HOW TO COOK STEAK - LIKE A CHEF!

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.

OVEN-ROASTED CAULIFLOWER STEAK

Steps:

• Preheat your oven to 425 degrees F. Line a large rimmed baking sheet with nonstick foil or high-heat-resistant parchment paper and spray it with olive oil.
• Wash the cauliflower heads, then remove the outer leaves and trim the very bottom of the core, but keep the core intact. Slice each head into 3/4-inch-thick slices. The outer slices will fall apart - you can simply roast them as florets together with the steaks. Plan on getting three steaks out of each cauliflower head.
• Arrange the "steaks" in a single layer on the baking sheet. Scatter the florets around them. Spray their tops with olive oil and sprinkle them with half the seasonings.
• Bake the cauliflower pieces for 15 minutes. Remove from the oven, carefully turn, spray with more oil and sprinkle with the remaining spices, and bake until browned and fork-tender, 10-15 more minutes.

STEAK CAKE

Steps:

• Bake a boxed cake in a 9-by-13-inch pan and let cool. Remove from the pan, then trim off the domed top with a long-serrated knife and slice the cake crosswise into three rectangles (to make three "steaks"). Frost the tops and sides with chocolate frosting, then coat in ground chocolate graham crackers. Flip each cake onto a cutting board; frost the bottom and coat with more crumbs. Use black decorating gel to pipe grill marks. Freeze the cakes for at least 1 hour, then thinly slice. Sprinkle with coarse sugar.

STEAK CAKE

Steps:

• Bake cake in 9" by 13" rectangular pan, cool and freeze for several hours.
• Google images of t-bone steak, observe details, now remove frozen cake and use a sharp knife to cut the outline of the cake into a steak shape
• Split cake lengthwise and apply the raspberry jelly as if making a sandwich. Put the top layer of cake on top of the jellied layer.
• Apply a thin coating of vanilla frosting to top and sides of the steak cake. Roll out the white fondant, saving a small piece of the fondant to make the T-bone into. Once the fondant is rolled out to 1/8 of an inch carefully lift it and set it on top of the cake, making sure the sides are covered. press onto the cake gently and form a rim around the cake so that it looks like fat around the edge. push down into the T-bone crevice without breaking the fondant. Let fondant dry for 15 minutes.
• Next, mix burgundy and brown food gel coloring and stipple lightly onto top of the fondant. Let first layer dry before applying more layers, 2 or 3. I did not use alcohol mixed with gel and it worked out great and made a shiny appearance like real steak on the grill would look. The cooked fat on the sides was done with yellow gel food coloring and then I brushed on straight brown food color gel with a dry paint brush, mixing the two colors.
• Add the t-bone shaped fondant and push down into the crevice and flatten out the top so it looks like cut bone. Finish it by taking a metal skewer and wiping brown gel food coloring with finger onto the skewer, placing it gently at an angle to look like cake was on a grill, repeat for each grill mark. Plating it on a cake board covered in foil with fondant beans and real mashed potatoes completes the look.

STEAK SANDWICH RECIPE

Steps:

• To prepare herb butter spread, combine butter together with crushed garlic and diced dill, mix until you get the same consistency. Set aside.
• Slice the steak into thin strips.Tip: To make slicing a bit easier, freeze steak for a few minutes before slicing it.
• Preheat an oiled skillet to high heat. Add beef to the skillet and season it generously with salt. Cook until the beef is just golden, remove from the skillet. Set aside.
• Slice onion into half rings. Using the same skillet, sauté onions until they get golden brown. remove the from heat and set aside.
• Slice baguette lengthwise, spread herb butter over both sides of the bread. Follow by slices of steak, onion and topping it off with cheese slices.
• Keep the sandwich open and broil for about 2 minutes or until cheese is bubbly and melted.
• Serve right away, while it's still warm.

STEAK AND CAKE

Steps:

• Cook's Note: You can use only claw meat or only lump crab meat for the crab cakes, if desired.
• For the steak: Toss the steak together with the olive oil, Worcestershire, thyme, garlic and shallots and let marinate for at least 1 hour, or preferably refrigerated overnight.
• For the crab cake: Pour the milk over the stale bread and press it down. Let sit for 1 hour. Meanwhile, heat a little bit of oil in a saute pan. Add the mushrooms and cook for 5 minutes, stirring constantly, and then add the shallots and cook for 1 minute. Stir in the red peppers and green onions and then add the cream. Cook until the mixture is thick and the cream has fully reduced. Turn off the heat, mix in the cream cheese and let cool.
• Remove the bread from the milk, squeeze out the excess, and then stir into the cream mixture. Place the crabmeat in a bowl and pour the cream mixture over, using your hands to mix well. Add 1/2 cup of the breadcrumbs, some salt and black pepper and mix to incorporate. Make 6 balls of crab mixture and shape into patties. Coat the patties with the remaining panko.
• Preheat the grill to high heat.
• For the bearnaise sauce: Heat the red wine vinegar, white wine, tarragon and shallots in a small saucepan until reduced by three-quarters. Remove from the heat and let cool.
• Heat about 2 cups of water in a large pot. Heat the clarified butter in a saucepan until warm (not boiling hot, just warm). Pour the wine reduction into a stainless steel bowl along with the salt and egg yolks and whisk well until a little frothy. Fit the bowl over, but without touching, the boiling water to create a double boiler. Continue whisking briskly until the eggs become thick, being very careful not to overcook the eggs. The ideal time to stop whisking the eggs is when the egg mixture is very thick and slightly hot to the touch. Remove from the heat and slowly whisk in the warm clarified butter. Stir in the chopped tarragon and smoked paprika.
• For cooking and assembling: Heat the vegetable oil in a nonstick pan. Cook the crab cakes until crispy and golden brown on all both sides.
• Meanwhile, grill the steak to desired doneness. Slice the steak and place on top of the crab cakes and serve with the bearnaise sauce and some steak sauce.
• This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.