Steak Night: Steak 3 Ways
Grilled NY Strip Steaks with Rosemary Butter
Two 12- to 16- ounce strip steaks (trimmed of some excess fat but not overly trimmed – the fat will insulate the steaks and add flavor during grilling)
Emeril’s Original Essence, to taste
4 to 6 long rosemary sprigs
2 generous tablespoons salted butter
Allow the steaks to come to room temperature, at least 30 minutes before cooking.
Heat a cast-iron grill pan (or an outdoor grill) over medium-high heat. When hot, season the steaks well on both sides with Essence.
Add the steaks to the grill pan and cook until nicely marked, about 2 minutes. Rotate the steaks about 45 degrees and continue to cook on the same side to form cross-hatch grill marks, about 2 minutes longer. Turn the steaks over and repeat on the second side. Add some nice long rosemary sprigs to the pan while grilling around the steaks, placing on top of the steaks should they start to burn. When the steaks are nearly cooked to the desired temperature, add a heaping tablespoon of butter to the top of each steak and let it melt. Note that the exact cook time will depend on the thickness of the steaks and the temperature of your grill pan/grill.
Remove the steaks from the grill and allow to rest about 5 minutes before serving.
Enjoy!
Serves 2 to 4
Grilled Porterhouse and Ribeye
1 prime Porterhouse steak, about 1 ½ inches thick, at room temperature
1 boneless prime Ribeye, about 1 ¼ inches thick
Emeril’s Original Essence or other Creole Seasoning
Season the steaks well on all sides with the Essence. Don’t be shy.
Prepare a grill for two-zone cooking, with one zone being at high to medium-high and one being medium to medium-low.
Place the steaks on the hotter side of the grill and cook until nice hash marks form, 2 to 3 minutes. If at any time the flame starts to come up and char the steaks, move the steaks to the cooler side of the grill, then return to the hot side once flames die down, and cook to form cross hatch marks by rotating steaks 45 degrees from initial position.When the steaks have nice cross-hatch marks, turn them to the second side and repeat, cooking and turning as necessary (and transferring to the cooler side of the grill to prevent burning if flames jump up). Cook to the desired temperature, 120-125 degrees F for rare, or 125-130 degrees F for medium-rare. A good meat thermometer is key for pulling steaks at the correct temperature.
Remove from the grill and allow steaks to rest for at least 5 minutes before serving.
Serves 4 to 6
Filet Mignon au Poivre
One 8-to 10-ounce filet mignon, at room temperature
2 tablespoons plus 1 teaspoon Dijon mustard
¼ cup coarsely crushed black peppercorns, or as needed for coating steak
Olive oil, as needed for searing the steak
3 tablespoons finely chopped shallots
Kosher salt, to taste
¼ cup brandy or cognac
¾ cup beef broth
⅓ cup heavy cream
Coat the steak on both sides with the 2 tablespoons of Dijon and coat on both sides with the crushed peppercorns, pressing them so that they adhere to the steak.
Heat a heavy skillet over medium heat. When hot, add a drizzle of olive oil and add the steak to the pan. Cook until deeply golden and crusty on both sides. Don’t worry if some of the crushed peppercorns fall off – this will form the basis of your sauce. Cook until the steak is just shy of the desired temperature, then remove the steak from the pan and set aside to rest while you prepare the sauce.
Add the shallots to the pan and cook until wilted. Season lightly with salt, then deglaze with the brandy. Add the beef broth to the pan along with another teaspoon or so of Dijon and whisk to combine. Allow to cook until the broth has reduced by two-thirds. Add the cream to the pan and cook until reduced to a consistency thick enough to coat the back of a spoon. Taste and adjust the seasoning of the sauce if necessary. Return the steak to the pan, turning to coat it with the sauce, then serve, spooning all the sauce over and around the steak.
Enjoy!
Serves 1
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