Steak House Recipes

New York Strip Steak with Red Wine Mushroom Sauce

New York Strip Steak with Red Wine Mushroom Sauce

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Prep Time 9 minutes
Cook Time 26 minutes
Ingredients Method

Ingredients
  

Ingredients:
  • 2 tablespoons olive oil
  • 2 10 to 12-in. New York strip steaks, about 3/4-inch thick
  • Kosher salt and freshly ground pepper
  • 8 ounces cremini mushrooms
  • 1 shallot finely chopped
  • 2 teaspoons fresh thyme leaves
  • 1 cup dry red wine
  • 3 tablespoons butter

Method
 

Directions:
  1. Add the oil to a large cast-iron skillet over medium-high heat. Heat until the oil is very hot. Season the steaks with salt and pepper. Add the steaks to the skillet and sear the steak on each side for 4 minutes for medium. Remove the steaks from the skillet and cover with foil.
  2. Lower the heat to medium and add the mushrooms, shallot, and thyme to the pan and sauté until the mushrooms begin to brown and soften, about 5 minutes. You may need to add a bit more oil to the pan. Add the red wine and bring to a boil to deglaze the pan, about 2 minutes.
  3. Let the liquid reduce by half, 7 to 8 minutes. Remove from the heat and swirl in 3 tablespoons butter to finish the sauce. Serve the steak with mushroom red wine sauce drizzled over the top.
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Perfect Prime Rib

Perfect Prime Rib

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Prep Time 18 minutes
Cook Time 2 hours 45 minutes
Ingredients Method

Ingredients
  

Ingredients:
  • 1 prime rib roast size doesn’t matter
  • 1/2 cup kosher salt
  • 1/4 cup rosemary
  • 1/4 cup garlic powder
  • 1/8 cup horseradish
  • 1/8 cup cracked black pepper

Method
 

Directions:
  1. Combine seasonings, and rub into roast.
  2. Let sit while oven preheats to 375°F.
  3. Place roast in broiling pan, fat side up or bone side up.
  4. Bake for 45 minutes.
  5. Turn oven off, DO NOT OPEN OVEN.
  6. One hour before serving, turn oven back on 45 minutes.
  7. Take rib out, let stand for 15 minutes.
  8. This is VERY important, it allows the juices to distribute.
  9. Do not carve “ahead of time”, either. Scrap off the salt “shell”. The meat directly underneath that will be very salty, but that’s usually the fatty part that no one eats anyway. The rest of it will be fine, I PROMISE!
  10. Serve with au jus and horseradish sauce.
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Cast Iron Steak

Cast Iron Steak

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Ingredients Method

Ingredients
  

Ingredients
  • FOR THE STEAK
  • 12 ounces rib eye 1/2 and 1 inch thick
  • olive oil
  • kosher salt
  • fresh ground black pepper
  • FOR THE SAUCE
  • 1/3 cup dry red wine
  • 2-3 tbsp freeze dried shallots
  • 1 tbsp butter

Method
 

Directions
  1. Preheat the oven to 350 degrees.
  2. Bring the steak to room temperature.
  3. Rub the steak on both sides with the olive oil, salt and pepper, and set aside while you heat a cast iron skillet.
  4. Over high heat, add olive oil and cook steak for 3 minutes per side.
  5. Flip the steak, and reduce heat to a simmer.
  6. Place the steak into the preheated oven for 5 minutes. (This will be medium rare.)
  7. Remove the steak from the skillet to a platter, cover loosely with foil, and allow to rest for 5 minutes.
Optional Sauce
  1. While the steak is resting, deglaze the pan with the wine, and put back over high heat. Scrape any bits of steak stuck to the pan.
  2. Add the shallots to soften in the wine.
  3. Finish the sauce by swirling in the butter to incorporate.
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Bold & Zesty Beef Back Ribs

Bold & Zesty Beef Back Ribs

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Prep Time 15 minutes
Cook Time 55 minutes
Ingredients Method Notes

Ingredients
  

Ingredients:
  • 5 pounds beef back ribs cut into 3- or 4-rib sections
  • Salt and black pepper
  • 1 teaspoon vegetable oil
  • 1 small onion minced
  • 2 cloves garlic minced
  • 1 cup ketchup
  • ½ cup chili sauce
  • 2 tablespoons lemon juice
  • 1 tablespoon packed brown sugar
  • 1 teaspoon dry mustard

Method
 

Directions:
  1. Place ribs in shallow pan; season with salt and pepper. Keep refrigerated until ready to grill.
  2. Prepare grill for indirect cooking. While coals are heating, prepare barbecue sauce.
  3. Heat oil in large nonstick saucepan over medium heat. Add onion and garlic. Cook and stir 5 minutes or until onion is tender. Stir in remaining ingredients. Reduce heat to medium-low, cook 15 minutes, stirring occasionally.
  4. Add ribs generously with sauce. Arrange ribs on grill over drip pan. Cover and grill 45 minutes to 1 hour or until ribs are tender and browned, turning occasionally. Brush ribs with remaining sauce.

Notes

Servings:
Makes 5 to 6 servings
Time:
• Prep Time: 15 minutes
• Cook Time: 55 minutes to 1 hour 15 minutes

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Pork Recipes

All Purpose Pork Shoulder

All Purpose Pork Shoulder

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Prep Time 8 minutes
Cook Time 5 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Ingredients:
  • 3-4 pound boneless pork shoulder (or 4 1/2-pound bone-in pork shoulder)
  • 1 tablespoon kosher salt
  • 2 teaspoons ground black pepper
  • 1 tablespoon vegetable oil
  • 4 cloves garlic finely minced or pressed through a garlic press
  • 1/2 cup dry white wine

Equipment

  • slow cooker

Method
 

Directions:
  1. Rinse the pork, place on a cutting board, pat dry with paper towels and rub in the salt and pepper. Set the pork in the bottom of a slow cooker, scatter the onion over the pork, sprinkle on the garlic and add the wine. Cook until the pork easily pulls apart with a fork, about 5 hours on high or 8 hours on low. Turn off the slow cooker and transfer the pork to a bowl. Use two forks to shred the pork.
  2. If you don’t have a slow cooker, you can braise the pork shoulder in a 325 degrees F oven for 2 1/2 to 3 1/2 hours.
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Grilled Country Style Pork Ribs

Grilled Country Style Pork Ribs

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Prep Time 42 minutes
Cook Time 37 minutes
Ingredients Method

Ingredients
  

Ingredients:
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 cup water
  • 1/4 cup Worcestershire sauce
  • 1/2 cup soy sauce
  • 2 tablespoons Inglehoffer Original Barbeque Sauce
  • 2 lbs country-style pork ribs

Method
 

Directions:
  1. Whisk together the brown sugar, pepper, garlic powder, onion powder, water, Worcestershire sauce, soy sauce, and barbeque sauce in a bowl. Reserve 1/4 cup of the marinade.
  2. Trim the pork ribs and place in a sealable bag in a large bowl.
  3. Pour in the marinade and move the excess air and seal the bag. Let the ribs marinate at room temperature for 30 minutes.
  4. Heat up the grill and clean the grates.
  5. Mix the reserved marinade with the marinade and discard the remaining marinade.
  6. Brush the meat with the marinade & barbecue sauce and grill over high heat with the grill cover closed every 10–15 minutes. When the temp reaches 155 degrees, remove from grill and serve.

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Ground Beef Recipes

Ground Beef Enchiladas

Ground Beef Enchiladas

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Ingredients Method

Ingredients
  

  • Ingredients:
  • 1 1 1/2 ounce packet powdered dry enchilada mix
  • 1 6 ounce can tomato paste
  • 3 cups water
  • 1 lb lean ground beef
  • 1 teaspoon garlic salt
  • 1 teaspoon dried parsley
  • 2 teaspoons chili powder
  • 1 tablespoon vinegar
  • 1 cup grated Mexican blend cheese
  • 8 6 inch flour tortillas or 8 (8 inch) corn tortillas

Method
 

  1. Directions:
  2. Combine sauce mix with tomato paste and three cups water in a medium saucepan. Bring to boil, reduce heat and simmer 15 minutes.
  3. Meanwhile, brown ground beef in a skillet. Drain fat.
  4. Add garlic salt, parsley flakes, chili powder, and vinegar, and mix well.
  5. Add 1/4 cup of the prepared sauce to the ground beef mixture.
  6. Pour 1/2 cup of sauce in a 12 x 8 x 2 baking dish.
  7. Place 1/4 cup of meat mixture on each of the tortillas.
  8. Roll tortillas and place seam side down in the baking dish.
  9. Pour remaining sauce over enchiladas.
  10. Sprinkle top with grated cheese.
  11. Bake in a 350°F oven for 20 minutes; OR microwave for 10 minutes on 70% power.
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