This inexpensive steak dinner is simple to prepare, whether you grill it, pan-sear it, or bake it in the oven!

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WHAT IS A DENVER STEAK

The Cattleman’s Beef Board held a competition in 2009 to find an affordable new cut of beef. What was the winning entry?

A boneless rectangular cut from the center of the chuck shoulder underblade. They named it Denver steak in honor of their home state of Colorado.

Unlike most chuck steaks, the serratis ventralis muscle in this cut has a lot of marbling, making it the fourth most tender cut of beef. 

Other names for it include underblade steak and boneless chuck short ribs, and it is known as zabuton in Japan, which means “pillowy soft.” 

While this cut is rarely found in supermarkets, any local butcher can easily produce it.

According to the USDA, a 6 oz serving has 309 calories, which is comparable to flank steak and less than many other steaks.

WHAT DOES THE DENVER STEAK LOOK LIKE?

Denver steaks aren’t filets, so they’re not thick, but they’re tender. They are so tender that they rank fourth among all steak cuts in terms of tenderness.

They are cut in a quadrilateral shape, and their level of marbleization allows customers to easily identify the “grain” on the surface. This is good because you need to cut the steak against the grain for the best texture and flavor.

HOW LONG TO COOK A DENVER STEAK

A 1-inch thick Denver steak will take 12-14 minutes to cook to medium-rare, depending on thickness and desired doneness.

As a result, rather than relying solely on cooking time, it is best to measure the internal temperature of the meat.

Simply insert the probe into the center of the steak and use the chart below to determine the temperature:

Denver steak, due to its marbling, can be cooked to medium or medium-well without drying out like some other cuts.

HOW TO COOK AND CUT A DENVER STEAK

A Denver steak is unlikely to be thicker than one inch. As a result, it’s best to flash grill it on high heat for no more than 45 seconds on each side.

Of course, this is to achieve a medium rare finish. It is not advised to fully cook these kinds of steaks.

Consider this: the Denver steak is the flat iron steak’s first cousin in terms of flavor and texture. Having said that, both steaks should be treated as muscular cuts of beef. Always cut against the grain.

COOKING A DENVER STEAK

It is unusual to find a Denver steak in a typical meat department.

This is why you should contact your local butcher about obtaining these cuts for your neighborhood store. When you get your hands on these incredible steaks, the possibilities are endless.

Marinating and seasoning

These steaks are thick and exceptionally tender. Consider marinating the steaks in a brine made up of the following ingredients to enhance their texture and flavor:

• the oil of olives
• rosemary
• garlic powder
• adobo, or to taste, a salt/pepper mixture
• Allow the steaks to marinate in the mixture (in a zip-lock bag) for 6 to 48 hours for maximum flavor.

Process

• Preheat your grill too high.
• The Denver steak should be flash-grilled for no more than one minute on each side. It is recommended to cook for 45 seconds on each side to achieve a medium-rare finish.
• The olive oil will help with the cooking process by keeping the meat from becoming overcooked and creating a crispy texture on the surface.

SERVING IDEAS

Denver steak frites are served with French fries at steakhouses! Baked potatoes, mashed potatoes, boiled potatoes, corn on the cob, sautéed mushrooms, or a green salad are all excellent sides.

Horseradish and homemade steak sauce are always winners with this steak in terms of condiments!

Frequently Asked Questions

Denver Steak Recipe [Perfect Cook]

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 servings

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Description

This Denver Steak is pan-seared with an oven finish for a delicious steak dinner that is both inexpensive and simple to prepare!

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Ingredients

• 1 1/2 pounds denver cut steak, at least 1 inch thick (see note)
• 2 tablespoons canola oil, see note
• 1 teaspoon coarse salt, or to taste
• 1 teaspoon black pepper, freshly ground, or to taste
• 4 cloves garlic
• fresh rosemary, optional

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Instructions

1. Remove the steaks from the refrigerator 30-60 minutes before cooking time for more uniform cooking.
2. Preheat the oven to 425°F and place the oven rack in the center.
3. Heat a large cast-iron skillet over high heat for 5 minutes, or until very hot. (Alternatively, place in a preheated oven for 15 minutes.) Use oven mitts!
4. To remove excess moisture that could interfere with searing, pat the steaks dry with paper towels. Then, rub 1 tablespoon of the oil on all sides before seasoning both sides with salt and pepper.
5. Swirl the remaining 1 tablespoon oil into the hot pan to coat. Place the steak in the pan with kitchen tongs, laying it away from you to avoid splatter.
6. For 2 minutes, sear the first side. Sear the other side of the steaks for 2 minutes. Optionally, sear the edges of the steaks by holding them vertically and pressing them against the pan until brown.
7. To the pan, add the garlic cloves and rosemary. Transfer the pan to the oven and spoon the juices over the meat.
8. Bake for 2-3 minutes before using an instant-read thermometer to check doneness: medium-rare is 130°F, and medium is 140°F (see recipe notes for other donenesses). If the steaks aren’t done yet, flip them and cook for a few minutes longer.
9. Transfer the steaks to a plate or a cutting board. Cover with aluminum foil and set aside for 5 minutes to allow the juices to return to the meat.
10. To serve, cut the steaks crosswise against the grain.

Notes

Meat: Denver steaks at least 1 inch (2.5cm) thick are juicier and less likely to be overcooked. The above instructions are for a 1-inch thick t-bone. Add 2-3 minutes of baking time for every 12 inch.

Oil: Any high-temperature oil will do, such as canola oil, sunflower oil, or refined olive oil (avoid extra virgin olive oil, which will smoke).

Doneness is defined as 120°F/49°C for rare, 130°F/54°C for medium-rare, 140°F/60°C for medium, 150°F/66°C for medium-well, and 160°F/71°C for well-done.

• Category: Beef
• Method: Steak
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 340kcal
• Sugar: 1g
• Sodium: 701mg
• Fat: 21g
• Carbohydrates: 1g
• Fiber: 1g
• Protein: 36g
• Cholesterol: 112mg

Keywords: Denver cut steak, denver steak recipe, steak recipe, denver steak, denver beef steak

inspired by: https://tipbuzz.com/denver-steak/

They are incredible! Crispy on the outside and incredibly tender on the inside.

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WHAT ARE FINGER STEAKS?

Finger steaks are fried strips of steak that have been breaded (or battered) and fried in oil until golden and crispy. They get their name from their finger-length shape.

Idahoans like to think of them as the Northwest’s answer to Southern fried chicken, and they can be found in restaurants and bars throughout Southern Idaho and neighboring states.

FINGER STEAKS ORIGINS

According to my friends at the Idaho Beef Council, the legend of the finger steak begins in the 1950s at Milo’s Tavern in Boise.

The owner is a U.S. citizen. Mylo Bybee, a forest service meat cutter and chef, created the iconic dish because he was committed to using every possible part of the cattle, including steak trimmings.

So he battered and deep-fried them, and the rest, as they say, is history! A few decades later, in 1972, B and D Foods began producing frozen finger steaks.

Since then, they have been selling to fast and fast-casual restaurants, and they produce approximately 600,000 pounds of finger steaks per year!

WHAT ARE STEAK FINGERS MADE OF?

• Steak fingers are made from the same meat as Chicken Fried Steak — cube steaks.

• Cube steaks are cut from the cow’s neck and shoulder area. This subprimal cut is also known as “beef chuck,” and it has a lot of movement. Because cube steaks are a naturally tough cut of meat, they are thinly sliced and then tenderized, making them ideal for frying!

• Steak fingers are also made with a crispy, crunchy flour batter. The batter also contains Saltine crackers, Kosher salt, and black pepper, in addition to flour. The Saltine crackers will add crunch and texture to the steak fingers.

• Steak Fingers are fried in oil to cook. You’ll need a flavorless oil with a high smoke point for this task, such as canola, peanut, or vegetable oil.

HOW TO MAKE STEAK FINGERS?

1. Cut the Cube Steaks – If you can’t find cube steaks pre-packaged as strips, you can make your own. Cut each steak into three strips and set aside until ready to use.

2. Prepare a Dredging Station – Prepare a dredging station with three rimmed trays or pie dishes. In the first tray, combine the flour, salt, and pepper. Combine milk and eggs in the second attempt. For the third tray, combine the flour, cracker crumbs, salt, and black pepper in a mixing bowl.

3. Heat the Oil – Place your oil in a large frying pan, Dutch oven, or cast-iron skillet over medium-high heat and allow it to heat up.

4. Batter the Steak Fingers – Dredge each piece of steak in the flour mixture first, then in the egg wash, and finally in the flour-cracker mixture.

5. Fry the Steak Fingers and Serve Hot – Now it’s time to get the skillet going. Before you start frying, prepare a rimmed baking sheet lined with paper towels. Place a cooling rack over the paper towels if you want your Steak Fingers to stay crispy on the bottom. Then, in batches, add the steak fingers to the oil, being careful not to overcrowd the skillet. Cook for 3 minutes on each side, then serve with Mashed Potatoes and Homemade Country Gravy.

HOW DO YOU KNOW WHEN THE OIL IS RIGHT FOR FRYING?

Consider purchasing an infrared or candy thermometer if you are new to frying. This will help to ensure that your oil is within the proper temperature range.

A flour test is another option. When you believe the oil is at the proper temperature, sprinkle a small amount of flour over it.

If it doesn’t do anything (or only barely sizzles), the oil isn’t hot enough. If the flour immediately darkens and smokes, the oil is too hot.

If the oil is the right temperature, the flour will simply bubble and sizzle, emitting no burning or smoky odor.

SERVING FINGER STEAKS RECIPE

Finger steaks are typically served in a parchment-lined basket with a side of French fries and a mandatory dip sauce, often Idaho fry sauce.

Personally, I enjoy mine with a chimichurri mayo dip as an accompaniment to a cold beer!

But, now that I’ve had finger steaks more than a few times, my mind has been racing with new ways to serve them. Here are a few examples:

• Toss them with a sauce, just like chicken wings. Buffalo sauce, BBQ sauce, Korean sauce, you name it!

• Make a sandwich, tacos, gyro, poutine, or top a salad with the finger steaks.

• Serve with various dipping sauces, such as garlic aioli, blue cheese, BBQ, ranch, sriracha, horseradish cream, marinara, mustard, and so on.

EXPERT TIPS FOR MAKING FINGERS

• Season with your favorite seasoning, such as Italian Seasoning Blend, house seasoning blend, or your favorite seasoning.

• Use a premade coating mix or homemade Bisquick to save time.

• Alternate ingredient: Feel free to use your favorite hot sauce or cayenne pepper to add some heat.

• Alternate cooking method: Cook these in a regular frying pan, on the grill, or in an air fryer. They’re delicious any way you make them.

• Different Dippers: While the campfire sauce is delicious, you can also use gravy, barbeque sauce, boom boom sauce, or ketchup.

• If you don’t have a food processor, you can crush the corn flakes and french fried onions with a rolling pin in a zipper bag.

FAQs on Finger Steaks Recipe

Easy Finger Steaks Recipe

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(2 votes, average: 5.00 out of 5)
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5 from 2 reviews

• Author: Jamasine J
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings

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Description

Finger Steaks are known as Idaho’s best kept secret, but I’m about to blow the lid off! Crispy, deep-fried steak fingers with a chimichurri mayonnaise for a South American twist. It’s past time that the rest of the world discovered these insanely delicious steak bites!

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Ingredients

FOR THE FINGER STEAKS:

• 1 pound sirloin (or cube) steak
• Salt and freshly ground pepper, to taste
• 2 cups Panko breadcrumbs
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• 4 large eggs
• Canola oil, for frying

FOR THE CHIMICHURRI MAYO:

• 1 cup fresh parsley
• 2 tablespoons fresh oregano
• 2 garlic cloves
• ½ teaspoon red pepper flakes, or to taste
• 1 tablespoon red wine vinegar
• 1 tablespoon lime juice
• Salt and freshly ground pepper, to taste
• 2 tablespoons olive oil
• ½ cup mayo

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Instructions

1. Cut the sirloin steak(s) into 12-inch wide, 3- to 4-inch long strips. Season with salt and pepper to taste. Reserve.
2. Combine the Panko breadcrumbs, paprika, garlic powder, and a pinch of salt and pepper in a mixing bowl. Combine thoroughly!
3. In a separate bowl, whisk together the eggs. Season with salt and pepper to taste.
4. Working with a wet and a dry hand, dip each steak strip into the eggs, allowing the excess to drip off, and roll in the seasoned breadcrumbs, pressing firmly to coat completely. On a plate, arrange the coated strips.
5. In a large Dutch oven, heat about 4 cups of oil. Once the oil is hot (between 350o and 375oF), work in batches and place 5 or 6 steak strips in the hot oil, frying until golden and turning once if necessary.
6. Transfer the finger steaks to a plate lined with paper towels or a cooling rack inserted in a baking sheet.
7. Continue until all of the finger steaks are cooked!
8. Serve right away with the dipping sauce.

Notes

Freezing: Finger steaks can be frozen for up to 3 months. Freeze the breaded strips on a cookie sheet, then transfer them to an airtight bag or container and freeze until ready to fry. When you’re ready to eat, you can fry them right from the freezer!

Reheating: Have any leftovers? Reheat in the air fryer (350oF for 4–6 minutes) or the oven (400oF for 10–15 minutes) until hot!

• Category: Beef
• Method: Steak
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 614kcal
• Sugar: 3g
• Sodium: 547mg
• Fat: 40g
• Saturated Fat: 8g
• Carbohydrates: 26g
• Fiber: 3g
• Protein: 36g
• Cholesterol: 267mg

Keywords: Steak recipe, finger steak, finger steak recipe, finger beef steak recipe, steak

inspired by: https://www.oliviascuisine.com/idaho-finger-steaks/

One of the best features of a sous vide machine is the ability to cook beef. It’s perfectly tender, juicy, and flavorful. You’ll never have to thaw a frozen steak again!

Sous vide steak is a handy recipe to have on hand. Have any new ones? Try our recipe for Sous Vide Bone-in Ribeye.

WHY THIS RECIPE WORKS?

• Cooking is mostly hands-off thanks to the sous vide. To get that beautiful crisp exterior, simply sear the picanha at the end.

• Picanha is full of flavor, and you’ll appreciate how affordable it is.

• It’s the ideal steak to prepare ahead of time. Add it to your sous vide, go do some errands or work, and it will be ready in six hours.

WHAT IS PICANHA?

Picanha, a popular cut of beef in Brazil, is an extremely flavorful cut of beef with a thick layer of fat on top called a fat cap.

While picanha is not a common cut in the grocery store, you can most likely find it at the butcher.

Picanha is a cut of beef from the top of the rump, also known as rump cover, rump cap, sirloin cap, or culotte steak. Because it is not a commonly used muscle, the picanha cut is quite tender.

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WHAT IS SOUS VIDE?

Sous vide is essentially a method of cooking that employs an immersion circulator.

This immersion circulator circulates water in a temperature-controlled water bath at a specific temperature to ensure that your food is perfectly cooked every time.

Because the temperature does not change and your meat (or dessert, vegetables, etc.) remains at the same temperature, the risk of overcooking is greatly reduced.

THE INGREDIENTS

You won’t believe how few ingredients are required for this sous vide picanha recipe!

• Picanha — You want a two to three-pound cut. Check to see if it still has a fat cap on it.
• Lime — To bring out the flavors of the picanha, we’re making a simple lime juice dipping sauce with lime.
• Salt and pepper — A tried-and-true combination for bringing out the flavors in anything.

CUT YOUR PICANHA INTO STEAKS

Picanha should be cut into 1.5/2 inch steaks. You want thicker steaks for sous vide cooking so you can sear them without overcooking the inside. Make sure to cut them perpendicular to the grain.

You cut them with the grain so that when they are served, the final cut by the person eating the steak will be across the grain. This will ensure that the steak is tender when served.

STEP BY STEP INSTRUCTIONS

1. For rare to medium rare, heat a sous vide water bath to 131F degrees (recommended). Cook at 134-140°F for medium, and 145°F for medium well.

2. Olive oil and salt should be rubbed into the picanha.

3. Put everything in a bag and use a vacuum sealer to get rid of all the air. To remove the air, you can also use the water displacement method with a ziplock freezer bag (see below for water displacement method instructions).

4. In a water bath, cook for 6 hours.

5. Remove from the oven and immediately immerse in an ice bath for 5-10 minutes to stop the cooking.

6. Over high heat, heat a cast iron skillet, griddle, or grill until smoking.

7. Sear the picanha for about 1-2 minutes, fat side down (until fat is rendered and browned).

8. Cook for another 45-60 seconds on the other side to brown.

9. Remove from the pan, slice, and serve with the chimichurri sauce or lime juice mixture.

TIME AND TEMPERATURE FOR SOUS VIDE PICANHA

But now comes the difficult part: time and temperature. I worked hard to get myself in the mood to cook it.

I did a lot of research, polled all of my sous vide friends, and thought about all of the red meat cooks I’ve done.

I eventually settled on 131 degrees F for 6 hours for my picanha, and it was perfect.

Why the number 131? Normally, I like my steaks at 129 degrees Fahrenheit, but I really wanted the fat cap to render.

Not to mention that for long cooks like this, it’s best to go over the 130-degree mark to pasteurize the meat.

Why six hours? This is where I spent the most time deliberating. Many people believe that two hours is sufficient.

However, this is a very thick cut with a massive fat cap, and two of my favorite sous vide chefs, Cole Wagoner and Erika Turk of Food and Frenchies, recommend a 6-8 hour cook. And I wouldn’t cut it any shorter.

PACKAGING PICANHA FOR THE SOUS VIDE

Putting ingredients in an airtight bag or container is an important part of sous vide cooking. This can be accomplished through the use of either vacuum sealing or the water displacement method.

A vacuum sealer uses a vacuum to remove all of the air and seal the contents of a plastic bag. Keeping the bag airtight prevents it from floating, which can lead to uneven cooking and bacteria contamination.

WHAT IS THE WATER DISPLACEMENT METHOD?

The displacement method involves slowly immersing a ziplock bag in water and pushing the air out of the bag’s top (the bag should be slightly open at the top to allow air to escape).

Clip the bag to the side with a clip (I use binder clips) to keep it from floating and letting air and/or water inside.

HOW TO REHEAT PICANHA?

This picanha steak can be reheated in the microwave, but be careful not to overcook it. Microwave for 20 seconds at a time, stirring after each, until barely warmed.

You can also heat a water bath to 130 degrees Fahrenheit and place the steak (in a freezer bag) in it for 10-15 minutes, or until heated through.

I don’t like reheating meat in the microwave, so this is the best way to reheat it.

EXPERT TIPS

• Picanha steak can also be sliced into strips and skewered for grilling like traditional picanha.

• For the best results, I recommend cooking at 131F degrees.

• Serve with my Chimichurri Sauce if desired.

• To avoid overcooking while searing, use an ice bath to cool the beef after cooking and before searing.

• Sear the fat side first to render the fat.

• Cook the beef to a temperature of no less than 131°F. To meet food safety standards, beef should be cooked at 130F degrees for cook times longer than 2 hours.

Frequently Asked Questions

Well Marbled Sous Vide Picanha Recipe

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 10 minutes
• 6 hours:
• Cook Time: 10 minutes
• Total Time: 6 hours and 20 minutes
• Yield: 6 servings

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Description

This Sous Vide Picanha is tender and juicy, and it’s incredibly flavorful and simple to make. You’ll love how the sous vide allows you to cook your steak to the exact level of doneness, giving you perfect picanha every time.

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Ingredients

• 2–3 pounds picanha culotte, top sirloin cap, rump cover
• ▢1 tablespoon salt
• ▢1 tablespoon olive oil

Lime Juice Dipping Sauce

• ▢Juice of 2 whole limes▢
• ¼ teaspoon salt▢
• ¼ teaspoon black pepper

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Instructions

1. For rare to medium rare, heat a sous vide water bath to 131F degrees (recommended for best results). Cook at 134-140°F for medium, and 145°F for medium well.
2. Olive oil and salt should be rubbed into the picanha.
3. Put everything in a bag and use a vacuum sealer to get rid of all the air. To remove the air, you can also use the water displacement method with a ziplock freezer bag (see post above for explanation).
4. In a water bath, cook for 6 hours.
5. Remove from the oven and immediately immerse in an ice bath for 5-10 minutes to stop the cooking.
6. Over high heat, heat a cast iron skillet, griddle, or grill until smoking.
7. Sear the picanha for about 1-2 minutes, fat side down (until fat is rendered and browned).
8. Cook for another 45-60 seconds on the other side to brown.
9. Remove from the oven, slice, and serve with the chimichurri sauce or lime juice mixture.

Making Lime Juice Dipping Sauce

1. In a mixing bowl, combine the salt, pepper, and lime juice. Make adjustments to suit your taste.

Notes

Picanha steak can also be sliced into strips and skewered for grilling like traditional picanha.

For the best results, I recommend cooking at 131F degrees.

To avoid overcooking while searing, use an ice bath to cool the beef after cooking and before searing.

Sear the fat side first to render the fat.

Cook the beef to a temperature of no less than 131°F. To meet food safety standards, beef should be cooked at 130F degrees for cook times longer than 2 hours.

• Category: Beef
• Method: Sous Vide
• Cuisine: South American

Nutrition

• Serving Size: 6 servings
• Calories: 293kcal
• Sodium: 1382mg
• Fat: 20g
• Trans Fat: 1g
• Carbohydrates: 1g
• Fiber: 1g
• Protein: 29g
• Cholesterol: 104mg

Keywords: Sous vide picanha, picanha steak, sous vide recipe, sous vide picanha recipe

Other recipes to try:

Sous Vide Picanha With Horseradish Dijon Sauce

Sous Vide Picanha Steak With Roasted Tomato And Herb Compound Butter

Pan-Seared Picanha Steak Recipe

Sous Vide Porterhouse Steak is a no-fail recipe that is extremely simple to prepare. It’s extremely tender, juicy, and flavorful! You’ll never go back once you’ve tried it!

WHAT IS PORTERHOUSE STEAK?

Porterhouse steaks are among the most sought-after cuts of meat. It’s made up of two tender steaks, a filet mignon and a New York strip, joined together by a T-shaped bone (see the picture below).

Porterhouse steaks are considered to be among the highest quality steaks due to their tenderness and flavor, and as a result, they are more expensive than most steak cuts.

There is a small window of perfect doneness when grilling, pan-frying, or baking a porterhouse. If we don’t get there in time, the steak will be dry and chewy.

You’d want to cook an expensive cut like porterhouse to perfection. By using precise temperature control, the sous vide method ensures success and ensures that the steak is not overcooked or undercooked.

Furthermore, it evenly cooks the food from edge to edge. It’s a simple way to prepare porterhouse steak.

WHY PORTERHOUSE?

Porterhouse steaks resemble T-Bone steaks in appearance, but they are cut from the back end of the short loin, where the tenderloin and top loin meet.

That means you get two of the best steak cuts in one: a New York Strip steak and a tender filet mignon chunk. It combines the best of both worlds in a single beefy cut.

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HOW TO SOUS VIDE PORTERHOUSE STEAK?

1. Set the Sous Vide Immersion Circulators to 135°F (57°C) for medium-rare (for other doneness options, see this guide).

2. Season the steak with kosher salt and freshly ground black pepper on both sides.

3. Put it in a zip-top bag. Using the water displacement technique, seal the bag.

4. Cook the steak sous vide by immersing the bag in a warm water bath.

5. Remove the bag from the water and place it in an ice bath or the refrigerator when the timer goes off.

6. Allow it to cool for about 10 minutes.

7. Remove the steak from the bag and grill or sear for 1 minute per side to caramelize the outside. If necessary, add more olive oil, garlic, and seasoning.

8. Remove the meat from the bone and cut it into strips across the grain to serve.

PORTERHOUSE STEAK SEASONING

Because porterhouse is a tender cut with a lot of marbling, no marinade is required for this recipe. Simply rub it with olive oil and season with salt and black pepper to taste.

For the best results, season generously before sous vide cooking! You can also include your favorite seasonings, such as Montreal seasoning.

SOUS VIDE PORTERHOUSE STEAK TEMPERATURE:

Set the sous vide temperature to the doneness you desire. I like to cook my porterhouse steak to 135°F/57°C for a tender, juicy porterhouse steak.

If you want to experiment with different levels of doneness, use the chart below:

HOW LONG DO YOU SOUS VIDE PORTERHOUSE?

Porterhouse steak is a tender cut that does not require a long cooking time.

A 1 1/2-inch porterhouse takes about 1 hour to sous vide, and a 2 inch takes 1.5 to 2 hours. It’s fine to leave it in the warm bath for an additional 30-60 minutes.

TIPS FOR THE MOST TENDER AND JUICY PORTERHOUSE STEAK:

• Before sous vide cooking, season generously with salt and pepper. The seasoning will bring out the steak’s natural flavor. If necessary, season again before searing.

• To seal the steak, use ziptop bags. If you don’t have a vacuum sealer, a regular ziptop bag will suffice. Simply seal all but one corner of a ziptop bag with the seasoned porterhouse. Place it slowly in a bowl of cold water, making sure that everything below the zip-line is submerged. Then, seal the remainder of the bag.

• Allow it to cool before searing. It’s best to let the steak cool in the refrigerator or ice bath after sous vide cooking before searing. Then, wipe away any excess moisture, as it prevents proper searing.

Frequently Asked Questions

Foolproof Porterhouse Steak Sous Vide Recipe [2022] (So Juicy)

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour and 15 minutes
• Yield: 4 servings

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Description

Why go out to a steakhouse when you can make the best porterhouse at home? Sous Vide Porterhouse Steak is a no-fail recipe that is extremely simple to prepare. It’s extremely tender, juicy, and flavorful! You’ll never go back once you’ve tried it!

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Ingredients

• 1 ½ pound porterhouse steak about 1 ½ inch thick
• ▢1/2 teaspoon kosher salt or to taste
• ▢1/2 teaspoon black pepper or to taste
• ▢1 tablespoon olive oil divided
• ▢2 teaspoons minced garlic
• ▢fresh herbs such as thyme or rosemary, optional

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Instructions

1. Preheat the sous vide machine: Add water to the sous vide container or a large pot, set the Sous Vide Precision Cooker to (135°F/57°C) for medium-rare doneness. If you’d like to cook it less, see the guide in the post.
2. Season the steak by rubbing it all over with 1/2 tablespoon oil.
3. Season both sides liberally with salt and pepper.
4. Sous vide the steak: Combine the seasoned porterhouse steak and optional herbs in a zip-lock bag.
5. Seal the bag except for one corner and slowly place it in a container filled with cold water. Make certain that everything below the zip-line is submerged in water. Then, seal the remainder of the bag.
6. Place the bag in the sous vide container’s water bath. Ascertain that it is completely submerged.
7. Remove the bag from the water bath and place it in the fridge or an ice bath when the timer goes off. Allow it to cool for about 10 minutes.
8. Sear the steak: Remove the steak from the bag and pat dry with paper towels (Make sure the surface of the steak is completely dry before searing).
9. If necessary, season with additional salt and pepper.
10. Melt the butter in a cast-iron skillet over medium-high heat. Pour in the remaining olive oil. When the pan is very hot, add the minced garlic and the steak and sear for 1 minute per side.
11. Remove the meat from the bone and cut it into strips across the grain. Then serve with mashed potatoes and vegetables.

Notes

None

• Category: Beef
• Method: Sous Vide
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 463kcal
• Sugar: 1g
• Sodium: 724mg
• Fat: 34g
• Saturated Fat: 14g
• Carbohydrates: 1g
• Protein: 35g
• Cholesterol: 110mg

Keywords: Sous vide porterhouse steak, sous vide steak, sous vide, sous vide porterhouse recipe

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Simple Sous Vide Porterhouse Steak Recipe

Sous Vide Butter Basted Porterhouse

Porterhouse Steak & Tempura Mash Potatoes

With the addition of your favorite BBQ sauce and a simple side salad, this tender steak dinner is ready to serve!

WHAT IS FLANK STEAK?

Flank steak is a long and flat cut of beef that is lean and somewhat tough. It’s still quite flavorful, but it’s primarily due to a marinade that tenderizes the meat.

Flap steak melts in your mouth when prepared this way: marinated, cooked quickly at high heat, and thinly sliced.

WHAT’S THE DIFFERENCE BETWEEN FLANK STEAK AND SKIRT STEAK?

Flank steak and skirt steak are both long cuts of meat that are used interchangeably in many recipes.

So, what’s the distinction between the two?

Both cuts are tough because they come from the cow’s muscular regions, but skirt steak is the tougher of the two.

Skirt steak also has a more robust beef flavor than flank steak. They’re also from different parts of the cow: skirt steak comes from the plate, while flank steak comes from the (you guessed it) flank.

HOW TO CUT FLANK STEAK?

Flank steak is a chewy steak that is much easier to chew when cut across the grain.

Cutting steak “against the grain” means cutting through the meat’s long fibers – cut flank and skirt steaks across the width of the steak, not down the length of the steak (so you have lots of thin strips instead of just a few super long strips.)

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WHAT’S IN THE MARINADE?

• Soy sauce– This adds a lot of flavor as well as a touch of salt to balance out the sweetness of the marinade.

• Petroleum (Vegetable is what we use, but you could use olive oil)

• Dark Brown Sugar– Dark brown sugar adds a touch of sweetness and balances the saltiness of the soy sauce, but we prefer dark brown sugar for a deeper flavor.

• Worcestershire Sauce– Umami is a flavor that many people overlook. Yes, there are sweet, salty, bitter, and sour flavors, but did you know that umami is that earthy goodness? Worcestershire improves the flavor of a beef marinade.

• Dijon Mustard– A strong, but not bitter, mustard that adds flavor.

• Garlic– Garlic adds a stitch of bite to a beef dish by breaking up the muddled flavors.

• Chives– A milder onion flavor that adds a bit of freshness.

• Pepper– While the soy sauce eliminates the need for salt, we do require a little heat from the pepper.

• Balsamic Vinegar– As you’ll see in our cookbook, Raised in the Kitchen, acid is an important component in cooking. It cuts through the flavors, tenderizes the meat, and adds a sweet but tangy flavor to the dish.

HOW TO KEEP FLANK STEAK TENDER?

Flank steak is a fairly lean cut of meat with a lot of fibers running through it. It has a strong beefy flavor, but it can be tough.

• It should be thinly sliced and cut perpendicular to the grain. Look for the direction of the lines running through the meat and cut in the opposite direction. This will ensure that it is as tender as possible.

• Marinades can also aid in the tenderness of the meat.

• Allow it to rest! When it’s done, remove it from the grill and set it aside for 5 minutes to rest. This allows the juices to redistribute, making the meat more flavorful and tender.

AT WHAT TEMPERATURE IS FLANK STEAK DONE?

The temperature of a ‘done’ steak varies according to how you prefer your meat cooked. Aim for an internal temperature of about 145 degrees F for medium.

Because a well-done steak has an internal temperature of about h, I don’t recommend cooking it any longer.

This recipe greatly benefits the use of a meat thermometer.

HOW SHOULD FLANK COOKED?

1. Grilling is the best way to cook flank steak because it caramelizes the flavor on the outside and adds a nice sear while still allowing you to control the internal temperature.

2. To reduce the amount of time you spend grilling your flank steak. Begin on high heat to sear both sides, then reduce to medium and cook for 9-12 minutes total.

3. Because this is a lean cut, cook it rare, medium-rare, or medium. I’d never cook a flank steak to medium rare.

HOW TO SLICE FLANK STEAK?

Make a point of cutting your flank steak against the grain. There are small lines in the meat that are actually muscle fibers, and you’ll want to cut perpendicular to these (i.e. if the fibers run horizontally, make your cuts vertically).

By shortening the fibers, you will ensure that the meat is tender and not chewy or tough.

SERVING SUGGESTIONS

What should you serve with your tender flank steaks? I’ve got some ideas if you need them. Here are a few of my favorite side dishes and serving suggestions:

• “Oh My” Steak Sauce: This steak sauce has received over 800 5-star ratings! It goes well with any steak, but it really brings out the flavor of this flank steak!

• Chimichurri: We love our flank steak with some garlic-y chimichurri, our favorite arroz con gandules, and sweet fried plantains!

• Tacos: Cut up your flank steak and turn it into tacos! I like to dice up some tomatoes, avocado, lettuce, and other ingredients and let everyone build their own taco in a tortilla.

• Who doesn’t enjoy a little Mac n’ Cheese with.

Their barbecue? It is worth noting that it only takes 15 minutes to prepare.

• Mashed Potatoes: While steak is traditionally served with garlic mashed potatoes, it also pairs well with easy air fryer baked potatoes!

• Corn: Steak and corn on the cob are a delicious combination! Air Fryer Corn on the Cob is a quick and tasty option, but if you’ve already got the grill out, why not make some Grilled Corn?

• Salad: If you want to keep things simple, serve something like this Greek Salad or a quick bowl of coleslaw.

TIPS FOR SUCCESS

That’s all there is to it! Grilled flank steak that is ready in minutes after being marinated.

If you still have questions about how to make the best flank steak on the grill, here are a few more pointers:

• For Rare Steak: If you prefer your meat rare, 5-7 minutes on each side is sufficient.

• Allow the Meat to Marinate for 2-24 Hours: The longer you leave the marinade on the steak, the more flavorful your dinner will be! So, if you have time, start the marinating process the night before.

• Marinating Thick Cuts of Meat: If the meat is thick, cut X’s in the top to help the marinade penetrate the meat completely.

• Preheat the Grill Before Cooking: Before placing the meat on the grill, make sure it is preheated. The meat should have a nice sear on it.

• Prepare to adjust the grilling time: If the meat is thin, it will only take 5 to 6 minutes per side. If the meat is thicker, the cooking time will be 8 to 10 minutes per side. Check for completion. If you like your meat pink, cook it for a shorter period of time.

• For the Juiciest Meat: Allow the meat to rest for 5 minutes before cutting to ensure that it stays moist and does not dry out. Also, ensure that the meat has some fat marbling – this results in a delicious grilled piece of steak with juicy results!

HOW TO STORE AND REHEAT LEFTOVERS?

Any leftover flank steak can be stored in an airtight container for 4-5 days.

You can reheat it in the microwave, but I prefer a pan for more crispy, tender meat. Cook the sliced flank steak in a pan/skillet with a little olive oil until heated through.

Frequently Asked Questions

Flavorful Grilled Flank Steak Recipe [2022] (The Best!)

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(2 votes, average: 4.50 out of 5)
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4.5 from 2 reviews

• Author: Jamasine J
• Prep Time: 5 minutes
• 5 minutes:
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 servings

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Description

The best garlic grilled flank steak recipe ever for juicy flank steak or skirt steak with a crunchy grill crust. Perfect grilled flank steak recipe for steak salad, steak tacos, fajitas, and more!

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Ingredients

• 1 ½ lb flank steak
• 1 tsp sea salt
• 1 tsp pepper, freshly cracked
• ½ cup olive oil
• 1 tsp italian herb mix
• ¼ cup diced garlic
• 2 oz lemon juice
• 1 tbsp garlic powder
• zest of 1 lemon

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Instructions

1. Trim any excess fat or silver skin from the flank steak and lay it out flat.
2. Season the steak liberally with salt and pepper.
3. In a large mixing bowl or (preferably) a large plastic bag, combine the olive oil, herbs, lemon zest and juice, and diced garlic.
4. Place the steak in the bag and marinate for 40 minutes to two hours.
5. Start the grill or the charcoals, aiming for high heat (about 400 degrees).
6. Remove the steak from the bag and season with garlic powder.
7. Cook the steak on a hot grill for 4-5 minutes, flipping every 4-5 minutes.
8. Before adding the steak, brush the grill grates with olive oil.
9. The steak will cook for about 10 minutes for medium rare (this will vary depending on your grill, how hot it is outside, if it is windy, etc., so be sure to check your steak and how quickly it is cooking).
10. Cook the steak directly over the heat, flipping twice, for 10 minutes as listed above – and then move slightly away from the heat (to a higher rack, or spot where the flames aren’t directly underneath) to continue cooking to your preferred doneness without becoming too charred.
11. When the steak is done to your liking, remove it from the grill.
12. Place a small piece of foil over the steak to “tent” it and let it rest for 10 minutes to finish the carryover cooking.
13. When the steak has rested for at least 10 minutes (don’t rush – if you cut it right off the grill, the steak’s juices will all run out), slice it width-wise (so you have lots of thin strips instead of just a few long strips) against the grain – this is important to keep the steak from being too chewy or tough.
14. Serve right away and enjoy!

Notes

None

• Category: Beef
• Method: Steak
• Cuisine: American

Nutrition

• Serving Size: 6 servings
• Calories: 398kcal
• Sugar: 1g
• Sodium: 456mg
• Fat: 27g
• Saturated Fat: 6g
• Unsaturated Fat: 19g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 32g
• Cholesterol: 90mg

Keywords: Steak recipe, flank steak recipe, grilled flank steak, how to cook flank steak, flank steak

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Steakhouse-Style Grilled Marinated Flank Steak Recipe

Grilled Flank Steak with Tomato Salad

Grilled Flank Steak With Worcestershire Butter

This Grilled New York Strip Steak recipe highlights the meat’s robust natural flavors with simple ingredients and a quick, easy preparation!

For a classic, crowd-pleasing dinner, pair your grilled steak with a baked potato and Caesar salad.

This method is not only simple, quick, and delicious, but it is also kid-approved. You stick with it when you’ve discovered the best way to cook New York Strip!

HOW TO GET PERFECT CROSSHATCH GRILL MARKS

First, make certain that the grill has been thoroughly cleaned. Grill the steaks on the diagonal, at about a 45-degree angle.

Grill for 4 minutes, pressing the steak gently with a spatula every now and then.

Rotate the steaks a quarter turn (90 degrees) so that the angle of the steaks on the grill is approximately 45 degrees in the opposite direction.

You want to make diamond patterns with the grill marks.

Flip the steaks and grill them at a 45-degree angle to the grill bars, then turn them another quarter turn (90 degrees) after a few minutes so that the grill marks form the same diamond crosshatch pattern on the other side.

WHAT IS STRIP STEAK?

A strip steak is cut from the cow’s short loin. Because this muscle doesn’t do much work, the strip steak is a tender cut of meat.

It’s not as tender as the nearby tenderloin, but it’s still a good choice for a nice, typically boneless steak that cooks evenly and quickly with a great beef flavor and nice chew.

Strip steaks are also known as Kansas-city steaks, New York strip steaks, top loins, and hotel-style steaks.

Whatever you call them, they’re delicious and tender, and they’re a popular restaurant steak. Strip steaks are best when they are well-marbled, with nice, white fat running through the muscle.

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NEW YORK STRIP STEAK

I adapted similar principles for home cooking, so you can cook your own perfect New York strip steak at home.

When the process is this straightforward, you must ensure that your ingredients are of high quality. Make sure the steak is at least 1.5 inches thick and bright red.

Season with kosher salt or sea salt, to taste. If possible, use freshly cracked black pepper.

You’ll be happier with the results if you focus on meat, fire, and simple seasoning rather than an expensive steak from a restaurant.

IS NEW YORK STRIP A GOOD STEAK?

Absolutely! A good New York Strip isn’t cheap, but it’s well worth it.

The New York Strip steak, also known as ambassador steak, strip loin steak, Kansas City strip, club steak, or the Omaha Strip, gets its name from its association with New York City’s great steakhouses.

In fact, one of the signature dishes at Delmonico’s Restaurant in New York, which opened in 1827, was a strip steak. Butchers and diners alike enjoy this cut for a variety of reasons:

• Flavor intensity: The New York strip has a bold, beefy flavor that appeals to steak lovers.

• Medium texture: While not as tender as filet mignon, people enjoy strip steak for its great bite and solid chew.

• Marbling: This cut has rich marbling throughout, resulting in a juicy, flavorful steak.

HOW TO COOK NEW YORK STRIP STEAK?

For New York strip steaks, you can always use the Reverse Sear method but that takes a lot of time and effort.

The best things in life are sometimes the simplest, allowing the flavor of the beef to shine through.

I believe that salt, pepper, a little butter, and a screaming hot grill are the best ways to cook a NY strip steak.

• SEASON THE STEAK: Remove the steaks from the fridge 30 minutes before grilling, season both sides with kosher or coarse salt, and allow them to come to room temperature.

• PREHEAT YOUR GRILL: Preheat your grill to High heat, aiming for 900 degrees F on the grates.

• PREP THE BUTTER: In a small bowl, combine all of the ingredients for the compound butter, and spoon butter directly on the serving platter beneath where the steak will be placed.

• GRILL THE STRIP STEAKS: Place the steaks on a diagonal on the grill grates. Cook 2-3 minutes for medium rare, then rotate 45 degrees (for those beautiful criss-cross grill marks) and cook another 2-3 minutes. Repeat with the other side of the steaks. Grill for a longer or shorter period of time depending on your preferred level of doneness.

• REMOVE AND REST: Remove the steaks from the grill and place them on a buttered serving platter. Allow 8-10 minutes for them to rest.

• SLICE AND SERVE: Just before serving, slice the steaks and sprinkle with black pepper.

STORAGE

Uncooked steak can be stored in the refrigerator for up to three days. Grilled strip steak can be stored in the fridge in an airtight container for up to four days.

You can also keep leftover grilled steak wrapped tightly in plastic wrap for up to 3 months.

TIPS FOR THE BEST NEW YORK STRIP STEAK RECIPE

• Room Temperature Meat: Place the steaks on the counter for at least 15 minutes (or up to 30 minutes) before grilling. This will remove the chill from the meat and allow the steaks to cook evenly.

• How to Season New York Strip Steak: Don’t over-season —- you only need enough kosher salt to draw out moisture, create a nice sear, and flavor the meat; too many other ingredients will mask the natural flavors. That’s why we like a light dusting of our all-purpose seasoning with a simple combination of garlic, onion, parsley, and basil. Simply kosher salt, freshly ground black pepper, and a pinch of garlic powder will suffice!

• Using a Meat Thermometer: As previously stated, the total grilling time will vary. To determine when your meat is done, use an instant-read thermometer. The beef should reach an internal temperature of 130-140°F for a medium-rare finish.

• Allow the Meat to Rest: Set the steaks aside on a platter or cutting board for at least 5-10 minutes before serving. This will allow the juices to redistribute throughout the meat and prevent them from all running out onto your cutting board.

Frequently Asked Questions

Famous Grilled New York Strip Steak Recipe [2022] (Simple and Quick)

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(2 votes, average: 4.50 out of 5)
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4.5 from 2 reviews

• Author: Jamasine J
• Prep Time: 2 minutes
• Cook Time: 12 minutes
• Total Time: 14 minutes
• Yield: 4 servings

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Description

Everything you need to know about cooking juicy, pink-in-the-middle steaks.

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Ingredients

• Kosher salt and freshly ground pepper to taste
• 2 1 ½-inch thick New York Strip Steaks (about 10 ounces each)

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Instructions

Preheat the grill to medium-high temperature. Oil the grill rack with care.

Season both sides of the steaks liberally with salt and pepper. Grill the steaks, turning once halfway through to get simple grill marks on each side. Alternatively, turn the steaks every two minutes or so three times to achieve cross-hatch grill marks (turn the steaks 90 degrees as you flip them) until done to your liking. This should take about 12 minutes for rare (internal temperature of 120°F), 14 minutes for medium rare (internal temperature of 125°F), and 16 minutes for medium (internal temperature of 130°F).

Remove the steaks from the grill and place them on a cutting board or on serving plates. Allow to sit for a few minutes before slicing. You can also leave the steaks on the cutting board for 3 to 4 minutes before slicing and serving.

• Category: Beef
• Method: Steak
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 318kcal
• Sodium: 74mg
• Fat: 21g
• Saturated Fat: 9g
• Protein: 29g
• Cholesterol: 113mg

Keywords: New york strip steak, grilled new york strip steak recipe, steak recipe, new york strip steak recipe

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New York Strip Steak (Grilled Or Oven) With Harissa Butter

Grilled New York Strip Steak With Asian Marinade

Grilled Strip Steak With Compound Butter

A restaurant-style recipe, made with authentic ingredients and served with a side of ginger sauce, is the ideal way to get your fix of Asian food in the comfort of your own home.

This recipe’s secret ingredient elevates it to new heights (hint: it’s high-quality butter!).

WHAT IS HIBACHI STEAK?

“Hibachi” literally translates to “fire bowl” in Japanese.

Hibachi is the technique of cooking meat, vegetables, and seafood on high-heat surfaces.

Hibachi is now cooked on large metal plates, but it was traditionally prepared on an open-grate grill, similar to a barbecue.

Hibachi has grown in popularity due to the entertainment value it adds to the dining experience.

The chefs use their culinary skills to create an interactive dining experience for those who attend.

This method can be used to make hibachi from chicken, seafood, or steak, and it is served with sautéed vegetables, fried rice, and a delicious dipping sauce.

WHAT MAKES THIS HIBACHI STEAK SO GOOD?

• This hibachi steak is rich and delicious when cooked in creamy butter. I love how Danish Creamery’s butter with a hint of sea salt takes this recipe to another level of flavor.

• The saucy, perfectly cooked steak, fried rice loaded with vegetables, sautéed hibachi vegetables, and flavor-packed ginger sauce make for a filling, delicious meal.

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HOW TO MAKE HIBACHI STEAK?

1. In a small bowl, combine the ingredients for the hibachi steak marinade, then marinate the steak.

2. Add vegetables to a hot pan with olive oil and season with salt and pepper. Cook until the vegetables are tender-crisp, then add the soy sauce.

3. In a pan, melt the butter and add the rice and soy sauce. Once the pan is hot, make a hole in the center and scramble an egg. Combine rice, scrambled egg, and green onions in a mixing bowl.

4. Cook the steak for 3-5 minutes on each side while the rice is cooking.

5. To make the signature mustard sauce, combine all of the ingredients listed under that heading in a bowl.

6. Cube the steak and serve with rice, vegetables, and mustard sauce on the side. Enjoy!

TOP TIPS FOR MAKING

• The amount of time you cook your steak depends on whether you prefer it rare or well-done. Cook for about 2 minutes, or until just browned, for medium-rare. Cook for 3 minutes on medium, or until a piece of steak pressed with a spoon has some resistance. 4-5 minutes for well done, or until the steak feels firm.

• Use leftover rice from a previous meal to make the best fried rice ever. Buy some pre-cooked rice from the grocery store to get even more restaurant-quality rice.

• For this recipe, we used white rice, but you can use any precooked rice you like, including brown or cauliflower rice.

WHAT IS HIBACHI SAUCE MADE OF? 

A hibachi dish can be accompanied by a variety of sauces. While there are several hibachi dipping sauces available, the most popular is a dijon mustard sauce.

The mustard sauce is a creamy, tangy sauce that is popular as a side dish with the meat (steak or chicken). Light mayo, soy sauce, and dijon mustard are combined to make this popular sauce sauce.

If you don’t like the dijon mustard sauce that I’ve included in this recipe, you can substitute ginger sauce or yum yum sauce.

Ginger sauce is a thinner and hotter sauce. It’s served alongside the mustard sauce at Benihana, but it’s also delicious on its own.

The yum yum sauce is a white Japanese sauce made with mayonnaise, tomato paste, ketchup, and spices.

HIBACHI STEAK MARINADE:

• Instead of sesame oil, canola oil, sunflower oil, or grapeseed oil can be used.

• Tamari, liquid aminos, and coconut aminos are all excellent substitutes for soy sauce.

• Hoisin sauce – teriyaki sauce or a mixture of soy sauce and brown sugar will produce a flavor similar to hoisin sauce.

• Garlic – For this recipe, use fresh or jarred minced garlic.

• For this recipe, use fresh or jarred grated ginger.

STORING AND REHEATING

If you have any leftovers or are making this dish as part of your weekly meal prep, refrigerate everything in airtight meal prep containers.

This hibachi steak will keep in the fridge for up to 4-5 days, making it an ideal weekly meal prep option.

When you’re ready to serve the hibachi steak, reheat it in a hot pan on the stove to keep everything moist and the vegetables crisp. You can reheat this dish in the microwave as well.

Sprinkle the rice with water before microwaving it to prevent it from drying out during the reheating process.

FREEZING THIS DISH

This hibachi steak is an excellent freezer meal! This dish’s fried rice freezes extremely well.

To freeze the rice, place it in an airtight container and place it in the freezer for up to 6 months.

Allow the rice to thaw in the refrigerator overnight before serving, or toss it straight from the freezer into a pan or microwave to reheat.

Sprinkle water on top of the rice before microwaving to keep it from drying out.

The cooked steak and vegetables can be frozen as well. They should be used within 3 months of being frozen.

Refrigerate the steak overnight, then make more hibachi sauce to add to the pan when reheating.

EXPERT TIPS

• Before adding the beef, make sure the griddle or skillet is extremely hot to ensure a nice seared crust on the outside. Otherwise, the meat will simply steam and lose its wonderful caramelized flavor.

• Using fresh ginger will give the sauce the best flavor. Peel the ginger and grate it with a grater.

• It is critical to use day old or at least cold rice to ensure that your fried rice does not become mushy.

• For the fried rice, you can use either white or brown rice.

• This recipe can be made with any frozen small chopped vegetables. Use the ones you enjoy!

• Allowing the eggs to sit for too long will cause them to brown.

Frequently Asked Questions

Restaurant-style Hibachi Steak Recipe [2022] (Super Easy!)

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(2 votes, average: 5.00 out of 5)
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5 from 2 reviews

• Author: Jamasine J
• Prep Time: 5 mins
• Cook Time: 5 mins
• Total Time: 10 minutes
• Yield: 2-4 servings

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Description

Try hibachi steak at home with a buttery sirloin steak in a rich Asian-inspired sauce that takes only 10 minutes to prepare.

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Ingredients

• 1 lb. boneless steak like sirloin/fillet, cut into bite-sized pieces
• 1 tablespoon butter
• 1 teaspoon garlic, minced
• 1/4 teaspoon sesame oil

SAUCE:

• 1 1/2 tablespoons soy sauce
• 1 1/2 tablespoons teriyaki sauce/mirin
• Pepper to taste

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Instructions

1. Set aside the sauce ingredients after combining them.
2. Melt the butter and toss in the garlic over medium-high heat. Cook for about a minute, or until fragrant.
3. Toss in the steak bites to combine.
4. Pour in the sauce and toss to thoroughly coat the meat.
5. Stir-fry for 5 minutes, or until the sauce has thickened and the beef is seared.
6. Serve immediately with hibachi rice, hibachi noodles, or hibachi vegetables and a drizzle of sesame oil.
7. Enjoy!

Notes

Cooking time for a medium rare steak is about 2 minutes, or until just browned. Cook for 3 minutes on medium, or until a piece of steak pressed with a spoon has some resistance. 4-5 minutes for well done, or until the steak feels firm.

Use leftover rice that you made ahead of time for the best fried rice. Buy precooked rice from the grocery store to get even more restaurant-quality rice.

• Category: Beef
• Method: Grill
• Cuisine: American

Nutrition

• Calories: 529kcal
• Sugar: 3g
• Sodium: 1735mg
• Fat: 28g
• Saturated Fat: 10g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 131mg

Keywords: Steak, Hibachi Steak, Recipe

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Hibachi Steak With Fried Rice And Ginger Sauce

Thirty -Minute Habichi Steak with Vegetables

Steaks are an excellent main course for any occasion, whether it’s a weeknight or a special occasion.

A nice steak dinner can be as special as a birthday treat or as simple as a quick Monday night dinner.

Whatever the reason, choose your favorite steak and learn how to cook it in the oven. Making steak in the oven is quick and simple; no grill is required.

STEAK IN THE OVEN

In about 20 minutes, you can make delicious steaks right in the oven. You can make it any day of the week because it is so quick and easy to make beautiful and delicious steaks.

There’s no need to go to a posh restaurant, and it doesn’t have to be a special occasion.

So, when planning a steak dinner, the first step is to select your favorite cut of beef. Everyone in my family has a different favorite cut of steak.

Some people prefer ribeye steak, while others prefer tenderloin steak or strip steak. (All images in this article are of strip steak.)

Another factor to consider when choosing steaks is their size. Because pre-cut steaks at the grocery store are usually thin, I usually ask my butcher to cut me thicker cuts.

Ask the butcher in your grocery store’s meat department, and most will gladly cut you a new piece to your specifications. Also, request that the steaks be of equal size.

No matter which cut you choose, look for the piece with the most fine marbling of fat throughout. More marbling equals juicier, tenderer steaks.

WHAT STEAK TO CHOOSE?

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There are numerous steak cuts available, but for a simple cooked steak in the oven or on the grill, go with prime cuts.

• Ribeye steak is a juicy and tender steak cut from the primal rib section. This steak has a lot of marbling all over it, which makes it tender, juicy, and flavorful.

• Rib steak is also known as bone-in ribeye. It’s the same as a ribeye steak, but with the rib bone still attached.

• Top Sirloin – Also known as sirloin, this cut is derived from the primal loin section of the cow, which is located in the upper middle of the animal. It’s a flavorful and juicy cut of beef that tastes just as good cooked whole as it does cut into pieces and cooked as a kebab.

• New York Strip – also known as strip steak, this is one of the more tender cuts of beef from the area below the backbone. Tender cuts such as tenderloin, T-Bone, and Porterhouse steaks are sourced from the same region.

• Filet Mignon is another name for tenderloin steak. A true Filet Mignon is cut from the tenderloin’s smaller, narrower end. This is the most lean and yet tender piece of steak. As a result, it is usually the more expensive option.

HOW TO COOK STEAK IN THE OVEN?

1. Allow the steak to rest on the counter for 20 to 30 minutes to come to room temperature.

2. Next, line a baking sheet with foil and place a rack over it.

3. Using paper towels, pat dry the steaks and rub both sides with oil. Season with coarse sea salt and freshly ground pepper to taste.

4. Cook for 20-30 minutes in the oven, depending on how you like it.

5. Grease the bottom of a cast iron skillet.

6. After that, remove the steaks from the oven and place them in the hot skillet.

7. Continue to cook the steaks for 2 to 3 minutes per side, or until browned and crisp.

8. Finally, we place the steaks on a cutting board. Allow the steaks to rest for 10 minutes to seal in all of the delicious juices. Cut, serve, and have fun!

HOW TO STORE OVEN GRILLED STEAK?

Once cooked, the steak can be stored in a sealed container in the refrigerator for up to 3 days.

I’d recommend allowing the steak to cool to near room temperature before storing it in the refrigerator.

CAN I  FREEZE COOKED MEAT?

Yes, leftover cooked beef, pork, or chicken does not have to sit in the refrigerator; it can be frozen for a few months and then defrosted when needed.

On the weekends, I like to prepare beef, pork, or chicken to use for quick lunches and dinners throughout the week.

HOW LONG IS FROZEN COOKED STEAK GOOD FOR? 

Uncooked roasts, steaks, and chops should be discarded after a year in the freezer, and uncooked ground meat after only 4 months.

Frozen cooked meat should be discarded after three months.

DO YOU BAKE OR BROIL STEAK IN THE OVEN?

I prefer to bake my steak in the oven. Convection heat is used in baking, whereas infrared heat is used in broiling.

This means that when you bake, you are heating the food by enveloping it in hot air.

Broiling is a method of heating food from above by using the oven’s top elements. Food that is broiled tends to become more charred, especially on the top.

Broiling is great for certain foods, but it tends to cook and brown quickly.

Personally, I believe this increases your margin for error, especially when attempting to reach a specific temperature. Baking the steaks, in my opinion, is a little more fail-safe.

HOW DO I KNOW WHEN MY STEAK IS DONE?

The table below provides a good starting point for each level of completion (color, baking length, temperature).

Cooking times may vary depending on your oven, so keep an eye on your steak. Remove the meat 5° before it reaches the desired temperature. While resting, the temperature will continue to rise.

• Sear the outsides, then bake for 4-6 minutes in the oven, until the temperature is around 125°F and the color is red.

• Medium-rare: Sear the outsides, then bake for 6-8 minutes in the oven, or until the temperature reaches 130°F and the color is deep pink.

• Medium: Sear the outsides, then bake for 8-10 minutes, or until the temperature reaches around 140°F and the color is light pink.

• Medium-Well: Sear the outsides, then bake for 10-12 minutes, or until the temperature is around 150°F and the center is slightly pink.

• Well-Done: Sear the outsides, then bake for 12-14 minutes, or until the temperature reaches 160°F+ and the color is no longer pink.

COOKING TIPS

• Meat classifications Meat is classified into three types: Select, Choice, and Prime. I usually end up buying a choice, and it’s always delicious.

• Skillet. While any oven-safe skillet will suffice, I strongly advise using a cast iron skillet. Heat is distributed more evenly, resulting in the perfect crust on the meat.

• Season liberally. Don’t be cheap with the seasonings! Season liberally with salt and pepper, or use your favorite steak rub. Some of the seasoning will come off in the skillet as the meat cooks, so make sure it has enough flavor when it’s done.

• Keeping it soft. You can ensure that your steak is tender by following a few simple steps. Bring the meat to room temperature first. This allows it to cook more evenly and reduces the risk of overcooking. Second, sprinkle it with salt. Salt draws moisture from the meat and aids in the breakdown of proteins and muscle fibers. The result is a soft and incredibly tender steak!

• Allow time for rest. Allowing the meat to rest after it has been removed from the oven keeps it juicy. Allowing a warm steak to cool allows the juices to flow back in, resulting in a super moist and delicious meat. Before serving, I like to let mine rest for 5 to 10 minutes. After it has rested, I’ll top it with a slab of butter and fresh herbs. It really takes the flavor to the next level!

Frequently Asked Questions

20-Minutes Easy Steak In The Oven Recipe [2022] (Quick and Simple)

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(2 votes, average: 5.00 out of 5)
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5 from 2 reviews

• Author: Jamasine J
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 4 servings

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Description

My preferred method for cooking steak in the oven. Oven-broiled steak is surprisingly simple to prepare and cook to your preferred degree of doneness, and it’s just as delicious as it always has been!

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Ingredients

• 2 good-quality steaks, room temperature, ideally about 1 to 1.5-inches thick (such as filet mignon, rib eye, T-bone, strip steak, sirloin, flank steak, or your preferred cut of steak)
• 2 tablespoons high-heat oil (such as avocado oil)
• 1 teaspoon fine sea salt (or seasoned salt)
• 1/2 teaspoon freshly-cracked black pepper
• 1/2 teaspoon garlic powder

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Instructions

1. Preheat your oven’s broiler. Allow the steaks to rest on a plate until completely room temperature.
2. In a small mixing bowl, combine the salt, pepper, and garlic powder. Place aside.
3. Using paper towels, pat the steaks dry. Then, brush both sides of the steaks evenly with oil, and sprinkle the seasoning mixture evenly on both sides of the steaks.
4. In the meantime, heat a cast iron skillet (or oven-safe sauté pan) over high heat for 6-8 minutes. Once the pan is extremely hot, add the steaks and evenly press them into the pan with a spatula, ensuring that the entire bottom surface of the steaks makes contact with the pan. 30 seconds in the microwave.
5. To flip the steaks, use tongs carefully. Then, carefully transfer the skillet to the oven using an oven mitt. 3 minutes under the broiler Then flip the steaks again and bake for another 2-3 minutes, or until the internal temperature of the steak reaches 5 degrees below your desired level of doneness (see chart below, I recommend measuring the temperature with an oven-safe meat thermometer). After you remove the steak from the oven, it will continue to cook for a few minutes.
6. When the steaks are done, remove the pan from the oven and transfer the steaks to a clean plate. Brush the steak with any of the pan juices. Then, tent the plate loosely with aluminum foil and set the steak aside for at least 3 minutes.
7. Serve hot. Alternatively, store in a sealed container in the refrigerator for up to 3 days or freeze for up to 3 months.

Notes

None

• Category: Beef
• Method: Steak
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 410kcal
• Sugar: 1g
• Sodium: 141mg
• Fat: 34g
• Saturated Fat: 16g
• Carbohydrates: 2g
• Fiber: 1g
• Protein: 23g
• Cholesterol: 112mg

Keywords: Steak in the oven recipe, steak recipe, how to cook steak in oven, oven baked steak recipe

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Video Recipe: How to Cook Steak in Oven?

It’s not as tender as a filet mignon or as robust as a ribeye, but it’s my favorite steak cut for two simple reasons: it’s less expensive and has a fuller, beefier flavor than those other cuts.

In two words, it’s a perfect steak. This American-style grilled steak will change your life.

Sirloin steak is inexpensive and delicious, with a hearty beef flavor.

Learn how to grill moist and tender sirloin with your favorite seasonings or my special marinade.

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WHY THIS RECIPE WORKS?

• I could go on and on about why this recipe works. It’s quick, delicious, and simple.

• Quick — From fridge to grill to mouth in under 30 minutes! That can’t be topped!

• Simple — Prepared with pantry seasonings, you can grill these steaks to your liking in no time and even make the butter while the steak is cooking on one side, it’s that simple!

• Customizable — If you don’t have sirloin, you can use another type of steak instead, and you can change up the butter in a variety of ways (see more ideas on that below).

• Adaptable — Eat your steak as is, or slice it and serve it on a salad, over rice or noodles, on a hoagie bun with peppers and onions, dice up for quesadillas or tacos…this sirloin steak recipe goes great with so many other dinner ideas!

WHAT IS TOP SIRLOIN?

Top sirloin is a moderately tender steak with some chew to it. It has good marbling and a great beefy flavor without being overly fattened.

Top sirloin is a boneless cut of sirloin that comes from the top of the sirloin primal section.

It’s one of the leanest and healthiest steak cuts available. In this grilling recipe, we’ll go over everything you need to know about grilling steak.

TENDERIZING TOP SIRLOIN STEAK

Top sirloin will not require as much attention, but the standard “sirloin steak” can benefit from tenderizing.

In this recipe, I’m taking “two bites of the apple,” so to speak. I’m using both a mechanical and a chemical tenderizer.

Adolf’s meat tenderizer contains pineapple extract, which aids in tenderization. You can omit one or both, but your steak will be less tender.

CHOOSING A STEAK

Look for a bright red steak with minimal browning, as brown spots indicate that the steak was exposed to oxygen for an extended period of time.

While top sirloin isn’t known for being particularly fatty, you should look for a steak with good marbling throughout and a thin layer of fat on top.

The steak should be 1 inch thick and evenly cut. If possible, strike up a conversation with the butcher and request that he or she cut you a steak to order.

TO MARINATE OR NOT TO MARINATE?

When it comes to top sirloin, I like to keep things simple. Because it’s not a tough cut of meat, it doesn’t need to marinate in an acidic solution for an extended period of time.

Because it’s low in fat, you won’t have to shave off much fat to avoid grill flare-ups. Preparation time is minimal.

Because the steak already has a robust flavor and the grill will add some smoke flavor, I only season with salt or kosher salt and ground black pepper.

Rub a small amount of olive oil on each side of the steak just before grilling and season with coarsely ground pepper. To taste, add some minced garlic or garlic powder.

Salt the steak 40 minutes to 8 hours before cooking if you have the time. When you salt ahead of time, you won’t need as much salt, and it will enhance the beefy flavor of the steak.

If you’re salting it overnight, place it on a baking rack, uncovered, in the refrigerator.

TIME TO HIT THE GRILL

Make sure your steak is at room temperature before you put it on the grill. This will help it cook evenly from the edge to the center, resulting in the perfect medium rare.

Get the grill (gas grill, outdoor grill, whatever you have) really, really hot. Keep the lid closed until you’re ready to place the steak on the grill. You want a hard sear to seal in the juices.

Lay the steak on the grill quickly with a good pair of tongs, protecting yourself in case the addition of fats and oils causes a flare-up.

I usually keep a squirt bottle of water on hand for flare-ups. Set your timer and wait: you won’t want to move the steak for a few minutes in order to get a good sear.

HOW LONG SHOULD I COOK THE STEAK?

Cooking times vary depending on temperature preference, but a 1-inch steak takes about 4-5 minutes per side for medium rare, and a 2-inch steak takes about 9 minutes per side.

When flipping the steak, always use tongs rather than a fork. A fork would be used to pierce the steak and allow the juices to escape.

We went to such lengths to seal in the juices with a great sear that we don’t want them to escape!

Turn the steak at a 45-degree angle a quarter of the way through cooking to achieve professional grill marks. Then, at the halfway point, flip and repeat the process.

Use an instant-read meat thermometer if you really want to nail your cooking temperature.

The internal temperature of a medium-rare steak should be 130-135 degrees F, and this handy chart will help you with the remaining temperatures.

I dislike using a thermometer because it allows the juices to escape, but it is the most accurate way to determine the temperature.

To get a really good steak, there are also online guides that show you how to tell when your steak is done by using your thumb and forefinger.

LET IT REST

Now comes the really important part: let that steak rest. Do not, under any circumstances, cut this steak immediately after it comes off the grill.

Resting it for at least 5 minutes allows the juices within the steak to redistribute rather than bleeding out as it is cut, resulting in an incredibly juicy steak.

This minor change will mean the difference between a good steak and an outstanding one. Take my word for it.

HOW SHOULD THE SIRLOIN STEAK BE SERVED?

Now that you’ve got a perfectly grilled top sirloin, serve it with a herbed compound butter or, my personal favorite, chimichurri.

This is one cookout that everyone will be talking about for a long time!

Served with a side of beautifully grilled fingerling potatoes and charred carrots, this is one cookout that everyone will be talking about for a long time! If you want to get fancy, add a glass of red wine.

STEAK TEMPERATURE

A digital thermometer is the best way to tell when your sirloin steak is done.

Insert a probe thermometer into the thickest part of the meat to determine whether the steak is done to your liking.

I don’t recommend cooking your meat above 150 degrees F because it will become tough or dry.

Remember that steaks should be rested for at least 5 minutes before cutting into them.

It’s best to remove the steak from the heat a few degrees before it reaches the desired temperature, as it will continue to cook while resting.

• 130 degrees Fahrenheit is extremely rare.
• 135 degrees Fahrenheit is considered medium rare.
• 145 degrees Fahrenheit is considered medium.
• 150 degrees F for medium well
• 160 degrees F for a job well done

SIRLOIN STEAK FLAVOR VARIATIONS

This steak is delicious on its own, but you can add other sauces and flavorings to make it your own.

• 8 ounces sliced mushrooms, cooked in 3 tablespoons melted butter Season the mushrooms with salt and pepper before serving with the steak.

• BBQ Sauce: Instead of using the garlic butter, brush your cooked steak with homemade or store-bought BBQ sauce.

• Cajun: To softened butter, add 1 teaspoon Cajun seasoning, 1/2 teaspoon minced garlic, and 2 teaspoons chopped parsley.

• Mexican: To the butter, add 1 1/2 teaspoons chili powder, 1/2 teaspoon lime zest, and 2 teaspoons chopped cilantro leaves.

TIPS FOR THE PERFECT STEAK

• You can sear your steak in a skillet on the stove, or you can use an outdoor grill or an indoor grill pan. If you’re using a grill, add the butter after the steak has been removed from the heat so it doesn’t drip onto the grates.

• The garlic butter can be made up to two days ahead of time. Store the butter in the refrigerator and allow it to soften at room temperature for about 15-20 minutes before using.

• For the most tender results, slice your meat against the grain.

• Combine this recipe with a marinade for even more flavor. Marinate the meat for up to 24 hours before cooking it as directed with the butter on top.

• Serve your steak with sides like mashed potatoes, rice, or roasted vegetables like asparagus or green beans.

Frequently Asked Questions

How to Grill Top Sirloin the Right Way? (Steak Recipe)

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(2 votes, average: 5.00 out of 5)
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5 from 2 reviews

• Author: Jamasine J
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 8 servings

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Description

I’ve never had a steak that even came close to the ones made with this recipe. If you’re going to eat steak, don’t skimp on the flavor just to save a few calories. This steak melts in your mouth thanks to the butter.

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Ingredients

• ½ cup butter
• 2 teaspoons garlic powder
• 4 cloves garlic, minced
• 4 pounds beef top sirloin steaks
• salt and pepper to taste

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Instructions

1. Preheat a high-heat outdoor grill.
2. Melt butter in a small saucepan over medium-low heat with garlic powder and minced garlic. Place aside.
3. Season each steak on both sides with salt and pepper.
4. Grill steaks for 4 to 5 minutes per side, or until done to preference. Transfer to warmed plates when finished. Brush the tops liberally with garlic butter and set aside for 2–3 minutes before serving.

Notes

None

 

• Category: Beef
• Method: Steak
• Cuisine: American

Nutrition

• Serving Size: 8 servings
• Calories: 530kcal
• Sugar: 1g
• Sodium: 118mg
• Fat: 32g
• Saturated Fat: 18g
• Carbohydrates: 1g
• Protein: 57g
• Cholesterol: 211mg

Keywords: Top sirloin recipe, steak recipe, grilled top sirloin recipe, grilled top sirloin steak, grilled steak recipe

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The most succulent and juicy roast beef is surrounded by a herb crust and cooked to your desired doneness.

This amazing cut of meat, also known as a standing rib roast, boneless rib roast, or ribeye roast, is usually reserved for special occasions such as Christmas dinner or an anniversary meal, but any occasion is a good occasion to have an amazing dinner.

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WHY SOUS VIDE WORKS FOR THIS RECIPE?

• The beauty of sous vide is that you can find the right combination of temperature and time, as well as the cut of meat prepared exactly how you like it. Although 18 hours is probably too long for some people, I had the time to wait.

• If I had been pressed for time, I would have gone with a shorter cooking time, such as 8 hours, but the meat would have been more fatty.

• My family dislikes fat in meat but enjoys the flavor of the meat when it is sous vide in the renderings. You do you, as the kids say.

WHAT IS SOUS VIDE?

Sous vide is essentially a method of cooking that employs an immersion circulator.

This immersion circulator circulates water in a temperature-controlled water bath at a specific temperature to ensure that your food is perfectly cooked every time.

Because the temperature does not change and your meat (or dessert, vegetables, etc.) remains at the same temperature, the risk of overcooking is greatly reduced.

WHAT IS A RIB ROAST?

A rib roast, also known as a prime rib roast or standing rib roast, is a rich and tender cut of beef that comes from the cow’s rib section and is usually well-marbled.

The bone-in prime rib roast is our preference, but boneless is also available. The bone-in option is unquestionably more tender and flavorful.

TO SMOKE OR SOUS VIDE FIRST?

There’s a lot of debate about whether you should cook the meat sous vide first or smoke it first. Both sides have valid points to make and reasons for doing things the way they do.

Raw meat absorbs more smoke and forms bark more easily than cooked meat, which is why it should be smoked first.

That, however, will be washed away (along with a lot of the smoke flavor) as it cooks in the water bath inside a vacuum-sealed bag.

My preferred method is to sous vide the meat first, then smoke it. Cooking sous vide first ensures that it is perfectly cooked, fully chilled, and left wet, ready to attract flavorful smoke. Every time I’ve tried it, the outcome has been fantastic.

People will sometimes smoke, sous vide, and then smoke again.

This is completely unnecessary and requires far more effort than it is worth. Especially since one of the benefits of sous vide is that it is mostly hands-off.

HOW LONG DO YOU SOUS VIDE A PRIME RIB?

The thickness of the cut of beef will determine how long to sous vide prime rib. Measure the thickest part of the meat and allow at least an hour for each thickness.

Keep in mind that a piece of meat’s length is not the same as its thickness.

I say a minimum because the beauty of sous vide cooking is that you don’t lose any moisture from the beef due to cooking in a food-safe bag, and the longer you cook it, the more tender it becomes.

This is a boneless rib roast that is 4 inches thick. I cooked it for 18 hours to give the connective tissues more time to break down and the fat to render out completely.

I would have cooked this piece for 6 hours if you like your prime rib to have more marbling and the fat ring to be defined.

WHAT TEMPERATURE DO YOU SOUS VIDE PRIME RIB?

Whatever temperature you set your sous vide to will determine the doneness of your piece of beef from edge to edge, regardless of thickness.

My family prefers prime rib cooked to a temperature of 135 degrees Fahrenheit.

HOW TO PRE SEAR THE ROAST?

I love pre-searing beef before putting it in the sous vide bath. Instead of trussing the meat, the searing gives it a bit of a crust to keep it together.

As the meat cooks in its own juices in the sous vide bag, the caramelization of the proteins will add flavor.

This step is entirely optional, but I recommend you try it at least once so you understand the difference between pre-searing and not pre-searing.

In a small mixing bowl, combine:

• melted butter
• salt
• pepper
• powdered garlic
• rosemary

1. Allow an hour for the meat to come to room temperature.

2. To remove excess moisture, pat the meat dry with paper towels.

3. Spread the seasoned butter mixture evenly over the beef on all sides.

4. Heat a heavy bottomed or cast iron pan until it begins to smoke.

5. Place the roast, cut side down, in the hot pan and sear for 2-3 minutes, or until it turns a deep golden brown caramel color.

6. Sear the meat on all sides, rotating the searing side 90 degrees with each flip.

HOW TO SOUS VIDE A BONELESS RIB ROAST?

1. Herbed butter should be used to coat the meat.
2. In a cast-iron skillet, sear the meat.
3. Heat the sous vide machine to the temperature you desire.
4. Vacuum and seal the beef in a sous vide vacuum bag with a vacuum sealer, or use the water displacement method to force the air out of the bag.
5. If the bag is not heat sealed, use a clip to secure it to the container’s side.
6. Cook for 6 to 18 hours, depending on the tenderness desired.
7. Remove from the water bath after the cook.
8. Open the bag and strain the juices into a clean container. Set aside to make a sauce.
9. Reheat the cast iron skillet until it is smoking hot.
10. Using paper towels, pat the meat dry.
11. Sear for 1-2 minutes on all sides to give the meat a crust.
12. Served sliced.

HOW TO REHEAT PRIME RIB?

Slowly heating the prime rib prevents it from overcooking or drying out.

Remember to save some of the cooking bag juices for reheating the meat if you remember. If you can avoid it, don’t slice all of the prime rib if you intend to reheat leftovers.

SOUS VIDE METHOD

Place the leftover roast and any saved au jus in a gallon-sized ziploc bag and lower the bag into the sous vide water bath, allowing the pressure of the water to press out the air in the bag.

Attach the bag to the container’s side. Make sure the water container is large enough to submerge the meat by 1 inch.

Set your temperature to the original sous vide setting. Allow the cold water to slowly warm up, and the internal temperature of the meat will rise along with it.

Heat for an additional 30 minutes after the water has reached temperature.

OVEN METHOD

Cook for 20 to 30 minutes, depending on the size of the piece, in a preheated 300-degree oven. Wrap a piece of foil around the meat and drizzle with au ju or beef broth to keep the moisture in.

TIPS:

• Plan ahead and season ahead of time, then cook sous vide a day before smoking and serving. Simply store it in the refrigerator, vacuum-sealed.

• If the rib roast is too large to fit in your bags, cut it in half. If you want different levels of doneness, you can cook each piece separately (e.g., one medium-rare and one medium).

• Purchase a whole rib roast (usually cheaper per pound). Divide it into steaks of varying thicknesses and a large portion for your prime rib. Freeze what you don’t need and put the rest away for later.

• Slicing – Because this is likely for a special occasion, you want a healthy portion, and a little thicker is better (12″ to 34″ thick) and always against the grain (across the roast).

Frequently Asked Questions

Effortless Prime Rib Roast Sous Vide Recipe

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 5 minutes
• 1 hours:
• Cook Time: 6 hours and 10 minutes
• Total Time: 7 hours and 15 minutes
• Yield: 6 servings

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Description

Every time, Sous Vide Prime Rib Roast is tender, juicy, and perfectly cooked. It’s the ideal dish for the holidays.

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Ingredients

• 1 5-pound beef ribeye roast (bone-in )
• Kosher salt
• 1 quart low-sodium beef broth

Garlic Herb Butter:

• 1 stick salted butter (softened)
• 2 Tablespoons garlic powder
• 1 Tablespoon fresh rosemary (finely chopped (1/2 Tbsp dried))
• 1 Tablespoon fresh thyme (finely chopped (or 1/2 Tbsp dried))
• 1 Tablespoon coarse ground black pepper
• 2 teaspoons herbs de provence

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Instructions

1. Season the roast liberally with kosher salt and place it in the refrigerator, uncovered, for at least one hour (and up to overnight). Allow your butter to soften at this time as well.
2. Set the sous vide to 132°F (for medium rare).
3. Seal the roast in a large vacuum bag or two ziploc bags (doubled up), then place it in the water bath.
4. Cook for 6–10 hours in a sous vide machine. If the roast is frozen, it will take 8 to 12 hours to cook.
5. Remove the beef from the bag and pat dry, reserving the cooking liquid.

Finishing:

1. Preheat the oven to 550°F.
2. Combine butter, garlic powder, rosemary, thyme, pepper, and herbs de provence in a small bowl. Place the roast in a roasting pan and brush the top and sides with the garlic herb butter.
3. 8-10 minutes, or until the crust is golden brown, roast the prime rib (keeping a close eye on it).
4. Remove from the oven and set aside to cool.
5. Make the au jus while the roast is resting. Bring the sous vide cooking liquid and broth to a boil in a large skillet, then reduce to a low heat and simmer until reduced by half. Remove any solids that float to the surface.
6. On the side, serve sliced prime rib with au jus and horseradish.

• Category: Beef
• Method: Sous Vide
• Cuisine: American

Nutrition

• Serving Size: 6 servings
• Calories: 157kcal
• Sugar: 1g
• Sodium: 426mg
• Fat: 15g
• Saturated Fat: 10g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 41mg

Keywords: Sous vide prime rib roast recipe, sous vide recipe, sous vide prime rib roast, prime rib roast recipe

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