Steaks As Big As Our Head 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.

AL ROKER'S STEAKS AS BIG AS YOUR HEAD

Steps:

• Up to one day ahead: Soften butter a bit but not quite to room temperature.
• Mix in the chopped rosemary, orange zest and pepper.
• Shape into a log on a sheet of waxed paper.
• Seal the ends and refrigerate.
• (best done at least an hour before serving).
• Place steaks in a large container with the first 4 ingredients.
• Turn to coat.
• Cover and marinate in the refrigerate for at least 2 hours, turning occasionally.
• Prepare grill to high heat.
• Do not wipe the garlic pices off the steaks.
• Grill steaks to desired doneness, adding some of the garlic and rosemary from the marinade as you grill.
• Allow steaks to rest, covered 5 minutes before serving.
• Slice compound butter into approximately 1 Tablespoon sized disks.
• Serve Steak topped with a disk of the butter.
• Call the cardiologist.

STEAKS AS BIG AS OUR HEAD

Steps:

• Rinse the steak under cold running water and pat dry with paper towels. With a sharp knife, make several small cuts in the meat, without cutting all the way through. Press a sliver of garlic into each cut. If you have any garlic left over, set it aside.
• In a shallow, non-reactive pan, mix together the olive oil, rosemary, salt, pepper, and any leftover slivers of garlic.
• Place the steak in the olive oil marinade and turn to coat. Let sit at room temperature for about 1/2 hour.
• Meanwhile, prepare a charcoal fire or preheat a gas grill for direct grilling over high heat. Remove the steaks from the pan, discard the marinade, and place the steaks on the grill. A thicker steak (such as the porterhouse) will take at least 10 minutes per side to reach medium-rare (145 degrees F on an instant-read thermometer) and a thinner steak (such as the T-bone) will take as little as 7 minutes per side.
• Remove the steak from the grill and place it on a cutting board. Cover the meat with a piece of aluminum foil to keep it warm, and allow the meat to rest for 5 minutes before slicing it against the grain.