Rib Eye Steak With Garlic Butter

Servings:

INGREDIENTS

russet potatoes

olive oil

Salt

Pepper

paprika

skirt steak

canola oil

shredded cheddar cheese

shredded Monterey Jack cheese

Sour cream

Salsa

minced green onions

PREPARATION

. Preheat the oven to 450˚F/230˚C.

. On a cutting board, thinly slice the potatoes.

. Place the potatoes in a large bowl and toss with olive oil, salt, pepper, and paprika.

. Lay the potatoes on a parchment paper-lined baking sheet and bake for 20 minutes.

. Preheat the oven to broil.

. Season the skirt steak with salt and pepper.

. Heat the canola oil in a skillet until smoking. Add the steak and cook on high heat for roughly 3 minutes per side, for a medium-rare steak.

. Remove the steak and rest for 10 minutes on a cutting board. Slice the steak into cubes.

. In a cast-iron skillet or baking sheet, arrange cooked potatoes into a heap. Top with cubed steak, cheddar, and Monterey Jack cheese. Broil for 5 minutes or until the cheese is melted.

. Serve immediately with sour cream, salsa, and green onions, or any topping of choice. Enjoy!

Makes: 6 rolls

INGREDIENTS

canola oil, divided

red bell pepper, sliced

yellow bell pepper, sliced

white onion, sliced into half moons

salt

pepper

garlic, minced

flank steak

Salt

Pepper

baby spinach

shredded mozzarella cheese

PREPARATION

. Preheat oven to 350°F/180˚C.

. Heat 1 tablespoon of the oil in a pan over medium-high heat. Combine the red bell peppers, yellow bell peppers, onions, salt, and pepper and cook until the peppers have softened. Add the garlic and cook until fragrant, but not burnt.

. Lay the flank steak on a cutting board and season with salt and pepper.

. Sprinkle the spinach on top of the steak, and then spoon the pepper and onion mixture on top, spreading it evenly across. Sprinkle with mozzarella.

. Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally.

. Use 6 toothpicks to secure the steak roll. Slice the steak roll into 6 equal rolls.

. Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for 1-2 minutes, then flip.

. Sear the second side for about 1 minute, then bake for 10-15 minutes, until medium-rare.

. Remove the toothpicks, then serve. Enjoy!

Makes: 24 bites

INGREDIENTS

cubed steak

salt, per steak

pepper, per steak

Batter:

egg

hot sauce

salt

pepper

baking soda

baking powder

buttermilk

flour

salt

Canola oil

Gravy:

flour

salt

milk

PREPARATION

Season steak with salt and pepper, and cut into 24 bite-size pieces.

In a large bowl, combine all batter ingredients and whisk to combine.

In a medium bowl, add flour and salt and mix to combine. Place the cubed steak into the flour, then batter, and then into the flour again.

Heat about an inch of oil to 350˚F/180˚C into a heavy, tall skillet or pan.

Lower the steak bites into the hot oil, being careful not to overcrowd the pan, and cook each side for 4 minutes or until golden brown.

Transfer the fried bites onto a rack and season with salt.

Discard the majority of oil in the pan, leaving a tablespoon for gravy. In the same skillet, add flour, milk, and salt, and mix until thick and creamy.

Dip the steak bites into the gravy and enjoy!

Servings:

INGREDIENTS

canola oil

shallot, finely chopped

garlic, chopped

mushrooms, quartered

salt

pepper

cream cheese, softened

egg yolks

chives, chopped

sirloin steak

salt

pepper

canola oil

grated Parmesan

PREPARATION

. Preheat oven to 400°F/200˚C.

. Heat oil in a pan over medium heat. Add shallots and garlic, cooking until translucent. Add mushrooms, salt, and pepper, cooking until mushrooms are golden brown. Remove from heat.

. In a medium bowl, combine mushrooms, cream cheese, egg yolks, and chives, stirring until incorporated. Set aside.

. On a cutting board, season both sides of the steak with salt and pepper.

. Cut about ¾ of the way through the steak, making the incisions 1-inch part.

. Pack a spoonful of the mushrooms mixture into each cut in the steak.

. Heat the oil in a pan over high heat. Sear the steak for about 30 seconds, then bake for 10-15 minutes, depending on how you like your steak cooked.

. Slice and serve. Enjoy!

Servings:

INGREDIENTS

New York strip steak (or other steak of good quality)

coarsely ground black pepper

kosher salt

vegetable oil

butter, divided

heavy cream

brandy or cognac

Dijon mustard

PREPARATION

. Liberally season steak with salt and coarsely ground black pepper, being sure to generously coat the entire surface of the meat. Using your hands, press the seasoning into the meat create an even coating.

. Heat vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat until just smoking. Add the steak to the pan and sear on one side for 4 minutes.

. Turn and sear the other side for another 4 minutes, for medium-rare. If steak has a fat-cap, be sure to sear it as well for 30 seconds to a minute. Once cooked to desired doneness, transfer steak to a cutting board to rest.

. Reduce heat to medium and add brandy. Allow brandy to cook down for about 1 minute while using a whisk to scrape off any browned bits leftover in the bottom of the pan.

. Once brandy has reduced by half, add cream and continue to whisk until combined.

. Add Dijon mustard and butter and continue to cook until mixture begins to reduce and thicken, about 5-7 minutes. The final pan sauce should have a rich consistency and coat the back of a spoon.

. Reduce heat to low and reserve.

. Once rested, slice steak into ½-inch pieces. Pour cream sauce over the top and serve.

. Enjoy!

Servings:

INGREDIENTS

flank steak or skirt steak

Marinade:

cumin

olive oil

oregano

garlic, sliced

black pepper

soy sauce

salt

package corn tortillas

shredded cheddar cheese

Sauce:

mayo

salt

chipotle peppers, finely chopped

garlic, finely minced

lime juice

cheddar cheese

guacamole

pico de gallo

cotija cheese or queso fresco

cilantro leaves (optional)