More On Steak Recipes

The Laguiole Carving Set giveaway, brought to Livefire by Beringer Vineyards, is still in process.  We’re giving away 9, yes 9, sets to readers that enter, or that post on Facebook or Twitter.

To continue the celebration of steak, Beringer also has given me a few recipes by Jamie and Bobby Deen.  To be honest, I’m not usually big on posting others’ recipes all that much, but then I read these, and they’re really great, so I had to share them! Enjoy!

Recipes are from Beringer Vineyards and the Deen Brothers, and all photos are used with permission and copyrighted by Chia & Hon Photography.

The Deen Brothers Fast and Fresh Caprese Steak

Servings: 4
Prep Time: 20 min

Cook Time: 8 min

Difficulty: Easy

steak1.jpg

Tip: This is dinner on the table in 8 minutes! 8 minutes, y’all! Perfect for the busy steak lover.

2 garlic cloves
1 teaspoon Kosher salt
3 tablespoons olive oil
1 tablespoon herbs de Provence
3/4 teaspoon pepper
2 pounds hanger steak (about 4 steaks)
1 (12-ounce) container grape or pear tomatoes in assorted colors, halved
1/4 cup fresh chopped basil
8 ounces fresh mozzarella, cut into 1/4-inch thick slices

Mince the garlic and sprinkle with 1/2 teaspoon salt. With the tip of a small knife, mash the garlic to a paste. Combine the mashed garlic, 1 tablespoon olive oil, the herbs, and 1/2 teaspoon pepper until a paste forms. Pat the steaks dry, then rub all over with the garlic paste. Place the steaks in a large food storage bag. Refrigerate, turning the bag occasionally, at least 1 hour or up to 4 hours. Let the steaks stand at room temperature 20 minutes.

Meanwhile, combine the tomatoes, basil, the remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until blended; set the salad aside.

Spray a grill rack with nonstick spray and preheat the grill to medium-high. Add the steaks and cook, without turning, 4 minutes. Turn the steaks and top with the mozzarella slices. Cook, covered, until the cheese just begins to melt, about 4 minutes longer for medium-rare. Transfer to platter. Let stand 5 minutes.

Cut the steaks diagonally across the grain into 1/4-inch-thick slices. Divide the steak slices among 4 plates. Spoon 1/2 cup tomato salad over top and serve at once.

The Deen Brothers Big Apple Steak

Servings: 4
Prep Time: 20 min

Cook Time: 8 min

Difficulty: Easy

steak2.jpg

Tip: Substitute any steak in place of the more expensive porter house…the flavor will remain the same.

1 Granny smith apple, peeled, cored and chopped
1/2 stick (1/4 cup) softened butter
1/4 cup apple butter
1 teaspoon chopped fresh thyme
1 teaspoon grated peeled fresh ginger
1 teaspoon cider vinegar
2 (1-inch-thick) porterhouse steaks
1 teaspoon salt
3/4 teaspoon pepper

Combine the chopped apple, softened butter, apple butter, thyme, ginger, and vinegar in a food processor. Pulse until smooth. Mound the apple mixture into a small bowl.

Spray a grill rack with nonstick spray and preheat the grill to medium-high. Sprinkle the steaks with the salt and pepper. Add the steaks to the grill and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer the steaks to a platter. Let rest 5 minutes before slicing. Serve with the apple butter mixture.

The Deen Brothers Spiced Mocha Steak Rub

Servings: 4
Prep Time: 5 min

Cook Time: 10 min

Difficulty: Easy

Deen Brothers Spiced Mocha Steak Rub.jpg

Tip: You can substitute decaf or if coffee is not your cup of tea, eliminate it all together.

2 teaspoons packed brown sugar
1 teaspoon chipotle chili powder
1 teaspoon instant espresso powder
1 teaspoon canola oil
3/4 teaspoon salt
1/2 teaspoon unsweetened cocoa powder
1 (2-pound) boneless sirloin steak, about 1-inch thick

Combine the brown sugar, chipotle chili powder, espresso powder, oil, salt, and cocoa powder in a small bowl until blended. Rub the spice mixture on both sides of the steak.

Spray a grill rack with nonstick spray and preheat the grill to medium-high. Add the steak to the grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steak to a cutting board. Let rest 5 minutes before slicing.

The Deen Brothers Blackberry Head of State Steak

Servings: 4
Prep Time: 10 min

Cook Time: 10 min

Difficulty: Easy

steak4.jpg

Tip: If you don’t have fresh blackberries or want to save some money, use blackberry preserves. Save the leftover butter mixture for pancakes the next morning.

4 tablespoons softened butter
2 teaspoons grated lemon zest
1 teaspoon chopped fresh tarragon
1/4 cup blackberries
1/2 teaspoon sugar
4 (8-ounce) beef tenderloin steaks about 11/2 inches thick
3/4 teaspoon salt
1/2 teaspoon pepper

Combine the butter, lemon zest, and tarragon in a medium bowl until creamy. Finely crush the berries and sugar with a fork in a small bowl. Add the berry mixture to the butter mixture, stirring to blend well. Mound the butter mixture into small bowl; set aside.

Spray a grill rack with nonstick spray and preheat the grill to medium-high. Sprinkle the steaks with salt and pepper. Place the steaks on the grill rack and grill, about 5 minutes per side for rare or until desired doneness. Transfer the steaks to a platter. Let rest 5 minutes. Serve with the butter mixture.

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About Curt McAdams

I guess I'm a bit of a foodie, learning to cook from my mom, then getting obsessed with outdoor cooking, competition barbecue, bread baking and just about all things food. Lately, I've been trying to upgrade my photography skills a bit, though I still have a long way to go.

One comment

  1. Everything looks delicious, I cant make up my mind which one to try first :) But that steak run sure had my attention. if you wont mind I’d love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it’s all set, Thanks!

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