seared steak

Lightening things up without forfeiting any of the flavour in this seared steak poke bowl!

Seared Steak Poke Bowl

beef fillet steak

garlic

tsp minced ginger

tsp shichimi togarashi

soy sauce

tbsp sesame oil

vegetable oil

brown sugar

Chinese rice vinegar

pineapple pineapple

tbsp soft light brown sugar

100 g boiled brown and wild rice

g salad leaves

avocado (de-stoned, peeled and sliced)

radishes (thinly sliced)

cucumber

edamame beans

spring onions (scallions, finely chopped)

tsp mixed black and white sesame seeds

shichimi togarashi

Thai chillies (sliced

Take your steak out of the fridge and place in a bowl.

In a separate bowl, mix together all of the marinade ingredients. Pour half over the steak and reserve the rest to use as the salad dressing. Cover the steak and leave to marinade at room temperature for 1 hour (you can marinade for longer – up to overnight, but if you do, you’ll need to refrigerate it, then take the steak out of the fridge an hour before cooking it to allow it to come up to room temperature).

Heat up a griddle or frying pan on a high heat. Once very hot, place the steak in the pan and cook for 2-3 minutes on each side, so the steak is seared but still very pink in the middle. Remove from the pan and place on a board to rest for a few minutes.

Meanwhile, sprinkle the pineapple slices with the brown sugar on both sides and place on the hot griddle. Cook, turning once until browned and lightly caramelized on both sides (takes about 3-4 minutes altogether). Remove from the heat.

Divide the rice and salad leaves between two bowls. Nestle the caramelized pineapple pieces in the bowls and top with avocado slices, radish slices and cucumber strips that have been folded prettily to fit in the bowl. Spoon on the edamame beans.

Go back to your steak and slice into half-inch cubes. Place the steak on top of the two salad bowls.

Sprinkle over the spring onions, sesame seeds and a pinch of shichimi. Arrange the thai chillies on top if using, before serving the poke bowls with the reserved salad dressing.

This Seared New York Strip Steak with Red Wine Balsamic Reduction is favorite for any time of year!

Seared New York Strip Steak with Red Wine Balsamic Reduction

New York Strip Steaks (about 1 to 11/2 inch thick)

red wine

balsamic vinegar

dark brown sugar

olive oil (divided)

garlic (minced)

rosemary (chopped)

course sea salt

Preheat oven to 450 degrees fahrenheit.

In a small saucepan, combine wine, balsamic vinegar, and brown sugar. Stir to combine. Heat over medium high heat until boiling, then reduce to a simmer. Continue cooking until sauce is reduced by about half. It will become thicker and more like a syrup.

FOR BALSAMIC REDUCTION:

Drizzle olive oil (2 tablespoons between all four steaks) on and massage into each steak. Top with garlic, sea salt, and rosemary. Place steaks in a ziplock bag and allow to marinate for at least 30 minutes.

When you're ready to cook the steaks, heat a large skillet over high heat for about 4 -5 minutes. Add the remaining 2 tablespoons olive oil to the pan and add the steaks immediately.

Sear each side for 1 1/2 minutes. When each side has been seared, place pan in the oven for approximately 4-5 minutes. If you prefer your steak more rare, about 4 minutes is perfect. Remove from the oven and allow to rest for 5 minutes before slicing. Slice steak and top with Red Wine Balsamic Reduction.

TO PREPARE STEAKS:

This steak au poivre from Julia Child is a French classic made with steak encrusted with black, green, white peppercorns, and allspice and drizzled with a Cognac pan sauce.

Julia Child's Steak au Poivre

(1-pound) thick-cut, well-marbled strip steak*, about 1 inch (2 1/2 cm) thick

peppercorns

Salt

(1/2 oz) unsalted butter

shallots

Cognac ((or bourbon or red wine))

beef stock chicken stock

flat-leaf parsley ((optional))

Watercress ((optional))

Crush

Trim the steak of any excess fat. Cut the meat into 2 pieces. Crush the peppercorns using a spice grinder, mortar and pestle, or the bottom of a heavy skillet.

Season

Sprinkle salt to taste on the top and bottom of the steaks, then press each side of each steak into the cracked peppercorns, encrusting the steaks as lightly or heavily, as you prefer. Heat the oil and the butter in a large, heavy saute pan or skillet over high heat. When the pan is quite hot but not smoking, add the peppered steaks. Cook, without nudging or fussing with the steak, for about 1 1/2 to 2 minutes, until the undersides are well seared.

Sear

Turn the meat and cook until the steak is done to almost the desired doneness, about 1 1/2 minutes more for medium-rare, depending on the thickness of your steak.

Rest

Leave the steak to rest on a warm platter for at least 10 minutes.

Sear the steak

Deglaze

A few minutes before you intend to eat, return the pan with the drippings to medium heat. Add the shallots and saute briefly, stirring with a spoon to scrape the bottom of the skillet. 

Flambé

Lean away from the stove (averting your face) and carefully pour the Cognac into the pan, holding the measuring cup close to the stove to avoid splashing. If desired, tilt the edge of the pan slightly over the burner flame or use a match to ignite the alcohol. Immediately turn the heat down. The Cognac will flame for a few seconds as the alcohol burns off. When the flames die down, cook for a few moments more and then add the stock. Bring the liquid back to a boil and cook, stirring occasionally, until the sauce thickens, 2 to 5 minutes.

Incorporate

Taste the pan sauce and adjust the seasoning as desired. Add the soft butter, tilting the pan rather than stirring the sauce, until the butter melts and is incorporated with the pan juices.

Serve

Pour the poivre sauce over the steaks. Sprinkle liberally with chopped parsley, if desired, and garnish with sprigs of watercress.

Make the pan sauce

The sweet shrimp offset the smoky beef and I ended up with a zesty surf and turf.

Surf & Turf Tacos with Chimichurri “Aioli” & Crispy Onions

shrimp,

Kosher salt, (as needed)

black pepper, (as needed)

olive oil

unsalted butter

garlic, (minced)

flank steak

salt

black pepper

mayonnaise

red wine vinegar

shallot

lime juice

fresno pepper

cilantro

parsley

oregano

½ medium yellow onion, (thinly sliced)

buttermilk

all-purpose flour

flour tortillas

¼ cup thinly sliced radishes, (for garnish)

Season the shrimp on both sides with salt and pepper. Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the butter and allow to melt.

Add the garlic and stir for 10 seconds. Add the shrimp and sauté on until cooked through and lightly browned on both sides, about 4 minutes. Remove from heat and set aside.

For the garlic shrimp:

Season the beef with olive oil, salt and pepper on both sides. Heat a large cast iron skillet over medium-high heat. Sear the beef about 4 minutes each side for medium-rare.

Remove from the pan and let sit for 10 minutes before slicing.

For the steak:

In a medium bowl whisk together the mayonnaise, olive oil, red wine vinegar, shallot and lime juice until all ingredients are completely incorporated.

Add the cilantro, parsley and oregano and whisk to combine. Cover and refrigerate until ready to use.

For the chimichurri “aioli”:

In a medium bowl, add the buttermilk and the onions. Add the flour to another shallow bowl and season with salt and pepper. In a large saucepan, heat 2 inches of oil to 350°F (180ºC).

Add the onions to the flour and toss to coat. Shake the excess flour from the onions then add to the oil. Fry until golden brown, about 3 minutes. Remove to a paper-towel lined plate to drain.

For the crispy onions:

Chop the steak and shrimp into bite-sized pieces. Heat a medium sauté pan over medium heat. Add the tortillas one at a time to warm and lightly crisp them on both sides, about 30 seconds each side. Repeat with the remaining tortillas.

Top the tortillas with the steak and shrimp, radish, crispy onions and chimichurri aioli. Serve immediately.

For serving:

The beef is complemented by a simple horseradish mayonnaise, melted provolone cheese and a simple arugula salad on rustic, toasted ciabatta rolls.

Ribeye Steak Sandwich with Horseradish Mayo

horseradish

ribeye steaks, (about 1 pound each)

arugula

white wine vinegar

Ciabatta rolls, (halved lengthwise)

deli-sliced Provolone cheese

In a small bowl stir together the mayonnaise and horseradish. Cover and refrigerate until ready to serve.

Season the steaks with salt and pepper.

Heat a large cast iron skillet over medium-high heat, add the vegetable oil and heat through. Add the steak and cook until the bottom develops a golden-brown crust, about 5 minutes.

Flip the steak and continue to cook it until medium-rare, about an additional 4 minutes. The internal temperature of the steak should be 130ºF (54ºC).

Remove to a cutting board and let rest for about 15 minutes. Thinly slice the steak against the grain, discarding any large pieces of fat.

In a small bowl toss the arugula with the olive oil and white wine vinegar.

Return the pan to medium-low heat and heat through. Add the butter and allow to melt. Add the ciabatta rolls, cut side down and toast until golden brown, about 2 minutes.

Spread 1 tablespoon of the horseradish mayonnaise over the bottom of the rolls. Divide the sliced steak over the top followed by a slice of provolone cheese. Either use a kitchen torch to melt the cheese on the sandwich or heat the oven to broil on high and cook until the cheese has melted about 1 to 2 minutes.

Top with a handful of the arugula and close the sandwich. Cut in half and serve immediately.

https://content.jwplatform.com/videos/n6WNGmUQ.mp4

The beef is complemented by a simple horseradish mayonnaise, melted provolone cheese and a simple arugula salad on rustic, toasted ciabatta rolls in this ribeye steak sandwich.

A technique for mastering the perfect strip steak that only requires a skillet. The fast-flip method, where you flip the steak every 2 minutes, cooks a perfect steak every time.

New York Strip Steak

Diamond kosher salt

Black pepper

salt Flakes

Prep the steak. Trim down the fat on the side for more even contact with the skillet. Heavily season with kosher salt at least 45 minutes before cooking, or preferably 24 hours ahead of time. Then place in the refrigerator uncovered on a cooling rack until it&#39;s time to cook.

Remove the steak from the refrigerator and pat dry with a paper towel. Season with pepper.

Sear the steak. Place the cold steak in a cold skillet and turn the heat to high. Set your timer for 2 minutes. After 2 minutes, flip the steak and reduce the heat to medium-low.

Continue flipping every 2 minutes until the internal temperature reaches 130° F to 134° F for medium-rare, about 10 to 14 minutes total. Start testing the temperature after about 8 minutes with an instant-read probe meat thermometer by going through the side (not the top) to get an idea how much longer it will cook.

Sear the sides of the steak briefly toward the end of the cook.

Remove the steak from the skillet and rest for 5 minutes uncovered on a cutting board. Slice against the grain and sprinkle with a little finishing salt. Or leave whole. Enjoy!

I am so impressed with this method I can hardly even stand it. It’s just me and I can’t eat a whole steak in one sitting - I crossed my fingers and cut a 1”, 3/4 lb. NY strip steak in half cross-wise after I’d salted then refrigerated it uncovered for 20 hours. (Wrapped the other half and put it in the freezer.) Used a cast iron skillet, folllowed your directions, took it off at 135 degrees, let it rest and had the most perfect steak I’ve ever made, bar none. I still couldn’t quite finish - had the last few bites cold and that was the best leftover steak I’ve ever had, as well. 
Thanks!

This is perfection!  I didn’t salt the steaks until just before cooking them.  4 NY Strips cooked according to the 2 min directions with a thermometer and the steaks came out perfect.  $95 worth of steaks, thank you for this great method!

Came out perfectly. Was always told to cook fully on one side and flip it only once. This felt more comfortable, and I'm much happier with the results. Thank you for all the great tips!

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Top 6 seared steak recipes from across the web

The most viewed seared steak recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Seared Steak Poke Bowl

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Ribeye Steak Sandwich with Horserad...

New York Strip Steak

The most viewed seared steak recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine