Steak With Garlic Butter

Ingredients:

1-inch thick ribeye steak, 1-2 pounds
2 tablespoons Kosher salt
2 tablespoons freshly ground black pepper
4 tablespoons canola oil
3 tablespoons butter
2 sprigs thyme
2 bunches rosemary
2 cloves garlic, crushed

Preparation:

1. Preheat oven to 250°F.

2. Season the steak evenly with the salt and pepper on all sides.

3. Place the steak on a wire rack on top of a baking sheet. Bake for 35 minutes.

4. Heat the canola oil in a skillet or stainless steak pan over high heat until smoking. Sear the steak on one side for 30 seconds, then flip. Immediately, add the butter, thyme, rosemary, and garlic, swirling the pan to melt the butter quickly.

5. Place the herbs and garlic on top of the steak, and push the Steak towards the top of the pan. Tilt the pan towards you to pool the butter near the bottom. Using a spoon, continuously scoop the butter over the top of the steak for about 30-45 seconds. This helps not only flavor the steak but also helps cook the steak faster. If you prefer your steak medium or medium-well, cook your steak longer.

6. To test the doneness of your steak, lightly press the tip of your left index finger to the tip of your left thumb. The fleshy area below the thumb should feel like what rare steak feels like when pressing the surface of the steak. For medium rare steak, touch your middle finger to your thumb and press the area below your thumb. For medium, touch your fourth finger to your thumb. For well done, touch your pinky to your thumb.

7. Rest the steak for 10 minutes on a cutting board. Slice, then serve!

Slow Cooker Beef Pot Roast

Ingredients:

1 (5 pounds) bone-in beef pot roast
salt and pepper to taste
1 tablespoon all-purpose flour, or as needed
2 tablespoons vegetable oil
8 ounces sliced mushrooms
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 tablespoon tomato paste
2 1/2 cups chicken broth
3 medium carrots, cut into chunks
2 stalks celery, cut into chunks
1 sprig fresh rosemary
2 sprigs fresh thyme

Directions:

1.Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.

2.Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.

3.Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.

4.Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.

5.Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.

6.Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.

7.Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.

8.Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours until the meat is fork tender.

9.Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.

Beef Medallions with Caramelized Tomato Mushroom Pan Sauce

Ingredients:

2 pounds beef tenderloin, trimmed, cut into 8 (4-ounce) medallions
salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
8 sliced fresh mushrooms
1 tablespoon unsalted butter
1 tablespoon olive oil
1 pinch salt
1/2 cup tomato sauce
1/3 cup Marsala wine
1 cup chicken broth
2 teaspoons chopped fresh oregano
1 1/2 tablespoons chilled unsalted butter, cut into cubes

Directions:

1.Season beef medallions with salt and pepper to taste and set aside.

2.Heat vegetable oil in a skillet over high heat. Cook beef until browned, about 2 minutes per side. Remove beef to a warm plate.

3.Reduce heat to medium; cook and stir mushrooms, 1 tablespoon unsalted butter, olive oil, and a pinch of salt in the skillet until mushrooms are very well browned about 10 minutes.

4.Mix in tomato sauce; cook and stir until tomato sauce thickens about 5 minutes.

5.Pour in Marsala wine and increase heat to high. Cook, scraping browned bits from bottom of skillet. Once most of the wine has evaporated, stir in broth and bring to a boil; cook and stir until broth mixture has reduced by half, about 5 minutes.

6.Reduce heat to low and return beef to broth mixture; simmer until beef is cooked to medium-rare, about 2 to 3 minutes. Transfer beef to serving plates.

7.Remove skillet from heat. Cook and stir 1 1/2 tablespoons butter and oregano into the sauce until butter melts. Taste for seasoning and adjust if necessary.

8.Spoon sauce over beef and serve immediately.

Sherry Braised Beef Short Ribs

Ingredients:

4 slices bacon, cut into
1/2-inch pieces 3 1/2 pounds beef short ribs
salt and ground black pepper to taste
6 sprigs fresh thyme, leaves stripped
1 bay leaf
1 onion, diced
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup dry sherry
1-quart beef broth

Directions:

1.Preheat oven to 350 degrees F (175 degrees C).

2.Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned about 10 minutes. Transfer crisped bacon with a slotted spoon to a Dutch oven. Retain bacon drippings in the skillet.

3.Generously season short ribs with salt and pepper.

4.Heat bacon drippings in the same skillet over high heat. Cook short ribs in hot bacon fat until browned and caramelized on all sides, 3 to 5 minutes per side. Transfer ribs to the Dutch oven, reserving drippings in the skillet. Add thyme and bay leaf to the ribs mixture.

5.Reduce heat under the same skillet to medium. Cook and stir onion in the skillet until soft and golden, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.

6.Whisk flour into onion mixture and stir until the mixture becomes paste-like and light golden brown, 1 to 3 minutes.

7.Pour sherry into onion mixture; cook until thick and hot, about 2 minutes. Pour onion-sherry mixture into a Dutch oven; add beef broth and salt to taste. Bring ribs mixture to a simmer and cover the Dutch oven with a lid.

8.Transfer Dutch oven to the preheated oven and cook until short ribs are fork tender, about 2 hours. Remove ribs to a serving dish, reserving sauce in the pot.

9.Set Dutch oven high heat and boil sauce until reduced and slightly thickened, about 10 minutes. Spoon reduced sauce over ribs.

Manhattan Filet with Pan Sauce Bordelaise

Ingredients:

2 large New York strip steaks
salt and ground black pepper to taste
1 tablespoon vegetable oil
1/4 cup sliced shallots
1/2 cup red wine
2 (10.75 ounce) cans low-sodium chicken broth
1 tablespoon cold butter

Directions:

1.Cut all visible pieces of fat from the steak so that only center 'eye' portion of the steak remains. Set steaks aside. Cut all meat from the trimmed fat scraps, discard the fat, and finely chop the meat scraps until they resemble ground beef. Transfer chopped meat to a container and refrigerate.

2.Season steaks with black pepper and place on a wire rack set over a tray; refrigerate uncovered, 8 hours to overnight.

3.Bring steaks to room temperature and season with salt.

4.Heat vegetable oil in a large skillet over high heat. Cook steaks in hot oil until browned on one side, 4 to 5 minutes. Reduce heat to medium-high and turn steaks. Continue cooking until steaks start to firm and are reddish-pink and juicy in the center, 4 to 6 minutes more. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Transfer meat to a plate to rest, 5 to 10 minutes. Set skillet aside.

5.Place chopped beef scraps in a cold skillet and heat over medium-high heat. Cook and stir until meat is browned and caramelized. Add shallots and a pinch of salt; saute until shallots are golden brown and are softened, about 5 minutes more.

6.Pour red wine into the skillet and bring to a boil; cook and stir until wine is almost completely evaporated 2 to 4 minutes. Add chicken broth, bring to a simmer, reduce heat to low, and cook until reduced by about half, 60 to 90 minutes. Strain sauce into a bowl and skim fat that rises to the top.

7.Heat empty steak skillet over medium-high heat. Pour the strained sauce into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Season sauce with salt and pepper and continue cooking until reduced and thickened, 3 to 5 minutes.

8.Remove skillet from heat and whisk butter into sauce until melted and smooth. Place each steak on a plate and spoon sauce over the top.

Holiday Prime Rib of Beef

Ingredients:

4 pounds prime rib roast
1/4 cup unsalted butter, softened
1 tablespoon freshly ground black pepper
1 teaspoon herbes de Provence
kosher salt

Directions:

1.Place rib roast on a plate and bring to room temperature, about 4 hours.

2.Preheat an oven to 500 degrees F (260 degrees C).

3.Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.

4.Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.

NOTE:
Your cooking times will vary depending on the size of your prime rib roast. To calculate your cooking time, multiply the exact weight of the roast by 5. Round the resulting number to the nearest whole number. The rib is cooked at 500 degrees F for exactly that many minutes. For example, for a 6-pound roast: 6x5=30, so cooking time is 30 minutes. Turn the oven off and wait 2 hours before opening the oven door. Remove the prime rib and slice into the most perfectly medium-rare meat you've ever seen.

Minute Steak Recipe with BBQ Butter Sauce

Ingredients:

2 (5 ounces) boneless sirloin steaks
salt and freshly ground black pepper to taste
1/2 cup beef broth
1 1/2 tablespoons barbecue sauce
1 dash hot pepper sauce
freshly ground black pepper
1 teaspoon cold butter, or more to taste
1 tablespoon vegetable oil

Directions:


1.Place each steak between two sheets of heavy plastic (or inside a resealable freezer bag) on a solid, level surface. Firmly pound each steak with the smooth side of a meat mallet to a thickness of 1/4-inch. Remove steaks from plastic.

2.Generously season each steak with salt and ground black pepper. Set aside.

3.Combine beef broth, barbecue sauce, hot sauce, and black pepper in a bowl. Add chilled butter to broth mixture but do not stir.

4.Heat oil in a large skillet over high heat until it just begins to smoke, about 1 minute. Place each steak in the pan; sear for 45 to 60 seconds on each side. Remove steaks from skillet and set them aside to rest.

5.Pour the broth mixture into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir occasionally until butter is melted and incorporated, about 2 minutes.

6.Spoon broth and butter mixture over steak and serve.

Beef Picadillo

Ingredients:

2 teaspoons olive oil
1 1/2 pounds ground beef (85% lean)
1 cup diced yellow onions
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper
2 teaspoons cumin
1/2 teaspoon ground cinnamon
2 bay leaves
1/4 teaspoon cayenne pepper
4 cloves garlic, minced
3 tablespoons red-wine vinegar
3 cups crushed tomatoes
1/4 cup water
1/4 cup currants or raisins
1/2 cup sliced pimiento-stuffed green olives, or to taste

Directions:

1.Heat oil in a large skillet over medium-high heat. Add ground beef and break up into small pieces with a spoon or spatula as it browns. Cook until meat completely loses its pink color, 8 to 10 minutes. Add diced onion and salt. Cook until onions turn translucent, about 5 minutes. Add pepper, cumin, cinnamon, bay leaves, and cayenne pepper. Cook 2 minutes. Add garlic and cook 1 minute.

2.Stir in red wine vinegar, crushed tomatoes, and water. Cook a few minutes while deglazing pan. Add currants; bring back to a simmer. Reduce heat to medium-low; cover and cook until meat is tender, 15 to 20 minutes.

3.Gently stir in sliced olives; cover and cook another 10 to 15 minutes.

Beef Goulash

Ingredients:

2 1/2 pounds boneless beef chuck roast, cut into 2-inch cubes
salt and ground black pepper to taste
2 tablespoons vegetable oil
2 onions, chopped
2 teaspoons olive oil
1/2 teaspoon salt
2 tablespoons Hungarian paprika
2 teaspoons caraway seeds, crushed
1 teaspoon freshly ground black pepper 1 teaspoon dried marjoram
1/2 teaspoon ground thyme
1/2 teaspoon cayenne pepper
4 cups chicken broth, divided
1/4 cup tomato paste
3 cloves garlic, crushed
2 tablespoons balsamic vinegar
1 teaspoon white sugar
1/2 teaspoon salt, or to taste
1 bay leaf

Directions:


1.Season beef with salt and black pepper. Heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch. Transfer to a large stockpot and reserve drippings in the skillet.

2.Return skillet to medium heat; stir onions into the reserved drippings, drizzle olive oil over onions, season with 1/2 teaspoon salt and cook until the onion has softened about 5 minutes. Transfer to the stockpot with beef.

3.Combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes. Add 1 cup chicken broth and stir; transfer to the beef and onion mixture.

4.Stir 3 cups chicken broth into beef mixture. Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil. Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.

Beef Stroganoff

Ingredients:

1 tablespoon vegetable oil
2 pounds beef chuck roast, cut into 1/2-inch thick strips
salt and pepper to taste
1 tablespoon butter
1/2 medium onion, sliced or diced
8 ounces sliced mushrooms
2 cloves garlic, minced
1 1/2 tablespoons all-purpose flour
1/2 cup white wine
2 cups beef broth, divided
3/4 cup creme fraiche
1 tablespoon fresh chopped chives
salt and pepper to taste

Directions:

1.Season beef generously with salt and pepper.

2.Heat oil in a large skillet over high heat until nearly smoking. Stir in beef; cook, stirring constantly, for 6-7 minutes, until liquid evaporates and meat browns. Remove meat from the pan and set aside.

3.Stir butter, mushrooms and onions into the pan; cook and stir over medium heat until the vegetables are lightly browned. Add garlic and stir for 30 seconds. Stir in flour; cook for 1-2 minutes until incorporated.

4.Stir in wine and 1 cup of stock, scraping the bottom of the pan to release any browned bits. Bring to a simmer, cook for 3-4 minutes, until the sauce thickens.

5.Return beef to the pan. Stir in remaining cup of stock; bring to a simmer and cook on low heat for about 1 hour with the lid on, until the beef is tender and the sauce is thick. Stir every 20 minutes.

6.Stir in creme fraiche. Stir in chives. Season with salt and pepper to taste.

NOTE:
Serve over buttered noodles.

Grilled Steaks with Garlic Chive Butter and French-Style Potato Salad

INGREDIENTS:

1 1/2 lb. small red potatoes
4 tbsp. unsalted butter, room temperature
3 tbsp. minced chives, divided
1/2 small shallot, minced
1 small garlic clove, minced
kosher salt
Freshly ground black pepper
1 tsp. Dijon mustard
2 tbsp. red wine vinegar
1/4 c. extra-virgin olive oil
2 tbsp. Finely chopped fresh parsley
2 tbsp. finely chopped fresh basil
2 green onions, halved lengthwise, white and light green parts thinly sliced
2 10-oz. NY strip steaks halved

DIRECTIONS:

1.Bring a medium pot of water to a boil and add potatoes. Boil for 20 minutes or until tender, then drain. When cool enough to handle, cut into quarters.

2.In a small bowl, stir together butter, 1 tablespoon chives, shallot, and garlic, and season with salt and pepper. Cover and place in refrigerator until ready to use.

3.In a large bowl, whisk together Dijon mustard and red wine vinegar, then slowly whisk in olive oil and season with salt and pepper. Add potatoes, 2 tablespoons chives, parsley, basil, and green onions and stir gently to combine. Season with salt and pepper.

4.Heat lightly oiled grill pan over high heat, and season steaks with salt and pepper. Grill for 3 minutes per side for medium rare. Place a dollop of chive butter on each steak and let rest a few minutes, then serve with potato salad.

Beef Short Ribs Sauerbraten

Ingredients:

For the marinade:
3 lbs short ribs, seasoned with salt and pepper
1 tbsp vegetable oil
2/3 cup cider vinegar
2/3 cup red wine vinegar
1 1/2 cups water, plus 1 cup cold water at end to cool marinade down
2 bay leaves
9 whole cloves
12 juniper berries
1/2 teaspoon freshly ground black pepper
1 tablespoon salt
*Marinate at least 24 hours

Then stew with:
1 chopped large onion
1 chopped carrot
2 ribs celery, chopped
3 cloves garlic, minced
1 cup water
1 cup chicken or beef broth
2 tablespoons sugar, or to taste
1 tablespoon balsamic vinegar
1/2 cup crushed gingersnaps
salt and pepper to taste

Directions:

1.Season short ribs on both sides with salt and black pepper. Heat oil in a heavy-bottomed skillet over medium-high heat. Cook short ribs in batches, turning a few times until browned on all sides, about 10 minutes per batch. Remove short ribs to a large lidded plastic tub while you make the marinade.

2.Pour 1 1/2 cups water, cider vinegar, and red wine vinegar into the warm skillet and bring to a simmer. Cook and stir, scraping any browned bits off the bottom on the pan. Add juniper berries, cloves, and bay leaves, season with salt and black pepper. Remove from heat and pour in 1 cup cold water. Pour mixture over the ribs and place in an ice bath until chilled, 30 to 40 minutes. Cover and marinate in the refrigerator for 24 hours.

3.Melt butter in a large, in a heavy pot or Dutch oven over medium heat. Cook and stir onion, celery, and carrot in the melted butter until the vegetables are softened, about 10 minutes. Add garlic and cook for 1 minute. Place marinated short ribs over the top of the onion mixture. So remaining marinade from the plastic tub and stir in 1 cup water, chicken broth, and sugar.

4.Bring to a simmer over medium-high heat. Reduce heat and simmer on low, covered, until meat is fork-tender, 3 to 4 hours. Remove meat to a platter. Discard juniper berries, cloves, and bay leaves. Sprinkle cooked onion mixture over the top of the meat, reserving excess cooking liquid in the pan.

5.Place pot with remaining cooking liquid over medium-high heat. Grind gingersnaps in a food processor until fine and to the liquid in the pan. Stir in balsamic vinegar and boil until reduced and thickened, skimming fat, about 20 minutes. Season with salt to taste. Strain gravy through a fine mesh sieve, spoon over the beef and serve.

Garlic Steak with Garlic

Ingredients:

8 cloves garlic, minced
1 tablespoon olive oil
1 pinch salt and ground black pepper
2 (12 ounce) New York strip steaks
12 cloves garlic, peeled
1 cup olive oil for frying
1 pinch salt and ground black pepper to taste
1 1/2 tablespoons balsamic vinegar

Directions:

1.Whisk minced garlic, olive oil, salt, and black pepper in a bowl, then pour into a resealable plastic bag. Add the steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.

2.Combine 12 garlic cloves and 1 cup olive oil in a small saucepan over low heat. Cook, stirring occasionally, until garlic is golden and tender, about 30 minutes. Set aside.

3.Preheat an outdoor grill for high heat, and lightly oil the grate. Remove steaks from bag, wiping off excess marinade with paper towels. Generously season steaks with salt and black pepper.

4.Cook the steaks on the prepared grill until they start to firm and are reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove steaks to a plate and let rest for 5 minutes.

5.Drizzle balsamic vinegar over steaks, then spoon a few cloves of oil-roasted garlic on top.

Tip:
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Boeuf Bourguignon

What You'll Need:

6-ounce piece of pancetta
1 tablespoon olive oil
3 pounds chuck roast
1 sliced large onion
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons flour
3 cups of a rich and fruity red wine
2 to 3 cups beef stock, homemade or packaged (not canned)
1 tablespoon tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
1 bay leaf
1/2 pound baby carrots
1 package frozen pearl onions
3 tablespoons unsalted butter
1 pound fresh mushrooms, quartered
Chopped parsley

How to Make It:

1.Preheat oven to 450 F.

2.Cut the chuck roast into 2-inch cubes, and pat them very dry with paper towels.

3.Cut the pancetta into batons 1-1/2-inches long by 1/4-inch thick. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. When the oil shimmers,  add the pancetta, and brown until crisp. Remove the pancetta batons with a slotted spoon, and drain them on a plate lined with paper towels.

4.Brown the beef in batches -- this helps to brown the meat evenly -- and transfer them to the plate with the pancetta.

5.Add the sliced onion to the pot, and sauté, until light golden brown. Put the beef and pancetta back into the pot, and sprinkle them with salt and pepper. Toss to combine.

6.Sprinkle the flour over the beef, and put the pot into the oven for 4 minutes. Toss the beef again, and return the pot to the oven for another 4 minutes. (This step allows the flour to toast and removes its floury taste.)

7.Take the pot out of the oven, and reduce the temperature to 325°. Pour the wine and beef stock into the pot, stirring up browned bits. Stir in the tomato paste, garlic, thyme, and bay leaf, then add the baby carrots. Cover the pot, and return it to the oven for 2-1/2 to 3 hours, until you can easily pierce the beef with a fork.

8.While the beef braises, melt 1 tablespoon of butter in a sauté pan, and add the frozen pearl onions. Cover, and simmer over low heat for 7 minutes. Remove the cover, and simmer until the liquid evaporates, about 5 minutes. You want the onions to be golden yet hold their shape.

9.Divide the mushrooms in two. Melt 2 tablespoons butter over medium heat, and a saute pan and add 1/2 of the mushrooms.  Sauté them until browned. Transfer the mushrooms to a plate, and brown the rest of the mushrooms.

10.Set a large sieve over a large saucepan. Pour the contents of the pot through the sieve, then return the beef to the pot. Distribute the mushrooms and pearl onions over the meats.

11.Simmer the sauce in the large saucepan for 2 minutes, skimming off any fat that rises to the surface. Increase the heat, and let the sauce come to a slow boil for 5 minutes. The sauce should thicken and coat a spoon. (You can cook the sauce a little longer to get the desired consistency.)

12.Pour the sauce over the beef, and baste the meats, keeping the heat low, for 3 minutes. You can serve the boeuf Bourguignon now, or let it cool, refrigerate, then slowly re-warm the next day.

Prime Rib with Garlic Herb Butter

What You'll Need:

1 boneless or bone-in beef rib roast, trimmed and tied
Kosher salt and freshly ground black pepper, to taste

How to Make It:

1.The night before you are going to cook the prime rib, unwrap the roast and let it sit uncovered in the refrigerator. This will dry out the surface, which makes it easier to get a nice brown color on the roast.

2.Three hours before you want to begin cooking, take the roast out of the fridge and place it on a cutting board at room temperature.

3.Half an hour before you start roasting, pre-heat your oven to 450°F and season the roast generously with Kosher salt and freshly ground black pepper.

4.When you're ready to cook, set the roast in a roasting pan with a rack, fat-side-up for a boneless prime rib. Or for a bone-in prime rib, skip the roasting rack and just set the roast bone-side-down in the roasting pan. Insert a meat thermometer or a digital probe thermometer into the deepest part of the meat, being careful not to hit bone. If you're using a digital probe thermometer, set it to alert you when the meat hits 120°F (see note below).

5.Roast for 20 minutes, then lower the heat to 325°F and roast until the meat's internal temperature reaches 120°F, which will be another hour to three and a half hours, depending on the size of your roast.

6.When the prime rib hits 120°F, take it out of the oven and transfer it to a cutting board and cover it with foil. Leave the thermometer in! You're going to want to rest the meat for 30 to 45 minutes, during which time the temperature will continue rising to around 130°F, which is perfect medium-rare, and then drop back down to 120°. When it hits 120° it's fully rested and ready to slice and serve. Here's a simple Au Jus Recipe you can make while the meat is resting. Or try this creamy Horseradish Sauce.

Note: For medium-rare prime rib, we want to take the roast out of the oven at 120°F, and it will continue cooking until it reaches 130°F. If you prefer a medium prime rib, take it out at 130°F with a target temperature of around 140°. Either way, you'll still want to rest the meat until it comes back down to 120° before carving it.

This prime rib roast is cooked using a very traditional method of roasting it at a high temperature for a few minutes and then reducing the heat and finishing the cooking at a lower temperature.

This technique produces a perfectly medium-rare prime rib with a gorgeous brown crust on the outside. It will work equally well for either a bone-in or boneless prime rib of beef of between 4 and 18 pounds. For a bone-in prime rib, figure two servings per rib, while a boneless roast will yield two servings per pound.

Basil-Oregano T-Bone Steaks

What You'll Need:

2 T-Bone steaks, about 2 inches/5 cm thick
For wet rub:
1/4 cup/60 mL olive oil
1/3 cup/80 mL fresh chopped oregano leaves
4-5 fresh basil leaves, chopped
1 tablespoon/15 mL cider vinegar
1/2 to 1 tablespoon/7.5 to 15 mL sea salt, depending on size and flavor preference
1 teaspoon/5 mL onion powder
1/2 teaspoon/2.5 mL garlic powder
1/2 teaspoon/2.5 mL black pepper

How to Make It:

1.Preheat grill to a medium high heat.

2.For charcoal make a two layer fire, so you have a hot side and a medium side.

3.Combine wet rub ingredients and slather onto both sides of steak.

4.Let steaks sit for a few minutes.

5.Place steaks on a hot grill and cook for about 2 minutes per side, as long as there are good grill marks.

6.Reduce heat or move to the medium side of the grill.

7.Continue grilling for 10-12 minutes or until the steaks reach the desired doneness.

8.Once cooked, remove from heat and let steaks rest for at least 5 minutes.

9.Serve with your favorite sides. I recommend grilled vegetables.

NOTE-These delectable T-Bone steaks are rubbed with a basil-oregano mixture and placed onto the grill. The secret is a hot sear to give the steaks a rich brown color and the perfect crust before finishing them off at a lower temperature. This is important since these are very thick cut steaks.

Smoked Brisket With Chipotle Rub

What You'll Need:

1 beef brisket, about 8-10 pounds/3.6-4.5 kg
For Rub:
2 dried chipotle peppers (use 3 to heat it up a little)
3 tablespoons/45 mL black pepper
2 tablespoons/30 mL dried oregano
1 tablespoon/15 mL dried cilantro leaves
1 bay leaf
1 teaspoon/5 mL cumin
1 teaspoon/5 mL onion powder
1 teaspoon/5 mL ground dry orange peel (optional)
2 teaspoons/10mL sea salt

How to Make It:

1. Preheat smoker and add wood chips of your choice. Clean and dry the brisket.

2. Place rub ingredients into a coffee grinder or spice mill. Grind until mixture is fine and even. Apply rub onto brisket. Place brisket in the smoker for 8-10 hours. Keep the smoker temperature at about 220 degrees F/105 degrees C. To increase tenderness, take the brisket out of the smoker, wrap in aluminum foil and place in oven at 180-200 degrees for the last two hours.

3.Typically after 8-10 hours a piece of meat will have absorbed as much smoke as it can and additional smoking may impart a bitter flavor.

4.Take brisket off of heat and allow to sit for 20 minutes before slicing. Serve with your favorite sides.

NOTE-This brisket recipe calls for a delicious rub made of chipotle peppers. Just make sure that the peppers are finely ground before using. Serve either with traditional barbecue sides like cole slaw, potato salad, and bbq beans, or with Spanish rice, refried beans, and warmed tortillas.  Definitely a versatile main course.

Red Wine–Braised Short Ribs with Carrots

Ingredients:

Short Ribs:
5 lb. English-style bone-in beef short ribs, cut between the bones (about 10)
Kosher salt, freshly ground pepper
1/4 cup olive oil
4 oz. pancetta (Italian bacon), chopped
1 medium onion, finely chopped
4 sprigs thyme
1 lb. young carrots, unpeeled, halved if large
1 750 ml. bottle full-bodied red wine (such as a Rhône variety)
1 28-oz. can chopped tomatoes

Gremolata And Assembly:
1 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh chives
2 garlic cloves, finely chopped
1 tsp finely grated orange zest
Kosher salt, freshly ground pepper

Preparation:

Short Ribs:

1.Season short ribs with salt and pepper. Heat oil in a large heavy pot over medium-high heat. Working in batches, cook short ribs until browned on all sides, 8–10 minutes per batch; transfer to a plate. Pour off fat from pot.

2.Add pancetta to same pot and cook, stirring occasionally, until fat is rendered and pancetta begins to brown, 5–7 minutes. Add onion, thyme, and carrots. Cook, stirring occasionally until onion is softened, about 5 minutes. Add wine and tomatoes and bring to a boil. Return short ribs to pot, pressing down to submerge. Cover pot, reduce heat and simmer until short ribs are very tender and meat is almost falling off the bone, 3 1/2–4 hours.

3.Transfer short ribs and carrots to a large baking dish or platter and cover with foil to keep warm; discard thyme and any bones in the pot. Strain cooking liquid through a fine-mesh sieve into a medium bowl; return to pot. Bring to a boil, reduce heat to medium, and simmer until thickened and reduced by half, 15–20 minutes; season with salt and pepper. Return short ribs to pot and turn to coat.

DO AHEAD: Short ribs can be cooked 2 days ahead. Cover and chill.

GREMOLATA AND ASSEMBLY
Combine parsley, chives, garlic, and orange zest in a medium bowl; season with salt and pepper.
Place short ribs, carrots, and sauce on a large serving platter; serve with gremolata.

Savory Chicken Fried Steak

Ingredients:

1½ cup Whole Milk
2 Large Eggs
2 cup All-purpose Flour
2 tsp Seasoned Salt
Kosher Salt & Freshly Ground Black Pepper
¾ tsp Paprika
¼ tsp Cayenne Pepper
3 lb Cube Steak*
½ cup Canola Oil
1 Tbsp Butter
Gravy:
⅓ cup All-purpose Flour
4 cup Milk
½ tsp Seasoned Salt
Freshly Ground Black Pepper
Mashed Potatoes, for serving

Directions:

1.Begin by creating an assembly line for the frying process. Mix the milk with the eggs; the flour with the seasoned salt, 1 ½ teaspoons of black pepper, paprika, and cayenne pepper; place the meat in the third bowl.

2.Salt and pepper each piece of meat on both sides. Continue by coating with the flour and finally, dunk the meat in the milk and egg mixture. Return it to the flour and then set aside for frying.

3.Heat your oil to frying temperature over medium heat. Add the butter and a few sprinkles of flour. Cook at least three pieces of the chicken fried steak at a time. Cook each for about two minutes or until the edges become golden brown. Once finished, set on a plate with paper towels to pick up the excess grease.

4.Once all the meat is fried, pour the grease into a heatproof bowl. Do not clean the skillet. Return to the stove and heat up one cup of the oil that was removed over medium-low heat. When the grease is hot, sprinkle flour evenly over the grease. Use a whisk to mix until it creates a golden brown paste**. Continue cooking until the roux is deep golden brown.

5.Pour in the milk while whisking. Add the seasoned salt and black pepper. Continue whisking and cooking for about five to 10 minutes or until the gravy is smooth and thick.

6.Serve with the chicken fried steak and a side of mashed potatoes.

One-Skillet Steak and Spring Veg with Spicy Mustard

Ingredients:

1 pound boneless New York strip steak, patted dry
Kosher salt, freshly ground pepper
5 garlic cloves, 1 grated, 4 thinly sliced
⅓ cup Dijon mustard
1 tablespoon sherry vinegar or red wine vinegar
1 teaspoon honey
1–2 pinches cayenne pepper
⅓ cup plus 3 tablespoons olive oil
1 bunch scallions, thinly sliced, divided
1 10-ounce bag frozen peas
1 bunch asparagus, trimmed, cut into 1-inch pieces

Preparation:

1.Season steak all over with salt and pepper. Whisk grated garlic, mustard, vinegar, honey, cayenne, ⅓ cup oil, and 1 Tbsp. water in a medium bowl to combine; season spicy mustard with salt and pepper.

2.Heat a dry medium skillet, preferably cast iron, over medium-high. Rub steak all over with 1 Tbsp. oil and cook, turning every 2 minutes or so and making sure to get color on the fat cap, until medium-rare (an instant-read thermometer inserted into the center will register 120°), about 10 minutes. Transfer steak to a plate to rest. Pour off oil from skillet, leaving crispy bits behind.

3.Heat remaining 2 Tbsp. oil in the same skillet over low. Add sliced garlic and all but about 2 Tbsp. scallions (save hose for serving) and cook, stirring often, until translucent and softened about 3 minutes. Add peas and a splash of water and cook, stirring and mashing to break up slightly, until peas are tender about 5 minutes. Add asparagus; season with salt and pepper. Cook, stirring often, until asparagus is just tender, about 5 minutes. Remove from heat.

4.Slice steak and shingle over vegetables in skillet. Drizzle some mustard sauce over steak and top with reserved scallions. Serve with remaining mustard sauce alongside.