Ah yes, beef. Is there anything more luxurious than a prime grade, dry aged ribeye steak grilled to perfection over high heat? Or maybe a weighty beef brisket smoke roasted for 12 hours until the meat becomes melt-in-your-mouth tender? Or a porterhouse steak seasoned to perfection, grilled and served on a hot plate with the best potato salad, onion rings or creamed spinach on the side?
Steaks work well with an endless list of simple marinades, dry rubs and toppings. Yes, the classic salt and pepper on a steak doesn’t get old because it brings out the natural flavors of the meat. But you don’t have to stick to just one steak recipe, right? From a beautifully charred rib eye with a sweet hot-pepper marinade for hearty cowboy steaks, below is a list of tried and tested steak recipes that will surely make your mouth water and inspire you to bring out your grill or pan and start cooking some steak!
1. Dry Aged Grilled Porterhouse Steaks
Peter Luger’s porterhouse steaks are the gold standard when it comes to truly delicious, juicy and prime steaks. But if you’re too far from Brooklyn or simply don’t have the budget, you can do your DIY aging process for your own delicious porterhouse.
2 Black Angus porterhouse steaks, 1 ¼-1 ½ inch thick cut
Salt and pepper
2 large onions
3 cloves of garlic
Baling tray with rack
Wrap the steaks in paper towels and then place them on the rack and store in the fridge for a week
After a week, remove hard fat from the edges
Season the steaks with salt and pepper and let them cool to room temperature.
Chop garlic and onions and saute them in an iron pan until soft
Remove onions and garlic from pan and then sear the steaks over direct, high heat with lid on
Remove lid and flip the steaks. Add garlic and onion back to pan.
After 2 minutes, move the steaks to indirect heat to finish the cooking.
Serve sliced or whole with the onions and garlic.
2. Grilled Steaks With Tomatillos
For the tomatillo salsa:
4 dried, smoked chillies
1 lbs of quartered, husked tomatillos
1 cup cilantro
2 garlic cloves
1 tbspn dark brown sugar
1 teaspoon molasses
½ teaspoon ground cumin
1/3 cup of vegetable oil
To make the salsa, puree the dried chillies, cilantro, tomatillos, garlic molasses, cumin and a teaspoon of salt in a blender for 1 minute.
Heat oil in a skillet over medium heat, cook salsa and stir occasionally until it thickens for about 5-8 minutes
For the steaks and tomatillo salad:
¼ cup of vegetable oil
1 cup cilantro
1 ¾ lbs of halved skirt steak
½ pound of fresh tomatillos, rinsed and husked
1 teaspoon of finely chopped shallots
2 teaspoon of lime
Prepare grill either gas or charcoal. Oil rack before grilling.
Whisk 2 tbspn of cumin, 1 ½ teaspoon of salt and 1 teaspoon of pepper. Coat steaks with mixture.
Grill the steaks for 4-6 minutes total for medium rare. Some prefer to rest the meat before cutting and some want it hot off the grill.
Slice tomatoes and mix with cilantro, lime juice, shallot and the remaining oil and salt and pepper to taste.
Cut the steaks into serving pieces and top with the salad and salsa.
3. Red Miso And Garlic Porterhouse
A porterhouse steak is two steaks in one. On one side is the T-bone steak and the other is a sirloin. This is another take on cooking a classic.
2 1½ thick bone-in porterhouse steaks
¼ cup of red miso
½ cup of soy sauce
3 teaspoons of olive oil
3 tbspn of sesame oil
1 piece of peeled and grated ginger
1 tsp of fresh ground pepper
8 cloves of grated garlic
Place the steaks in a large baking dish. Whisk the miso, soy, oils, garlic, pepper and ginger in a bowl.
Pour ¾ of the marinade over the steaks and then cover with plastic wraps. Set aside and reserve the remaining marinade.
Prepare your charcoal or gas grill to high. Place coals on one side of the grill or turn off burner on one side.
Sear the steaks over high heat for 1 minute on each side and then move the steaks to the cooler part and cook it for about 4 minutes.
Flip steaks and repeat grilling on each side. Return the steaks over the direct heat baste the steaks with the marinade using a brush. Continue to grill, flipping the meat and brushing every few minutes until caramelized and the meat begins to shrink away from the bone. That is 10-12 minutes for medium rare or 125 degrees.
If you want to cook the steak further, move it to the cooler side of the grill, cover and continue grilling until desired.
Rest the steak for 5 minutes and slice against the grain to serve.
4. Basil-oregano T-Bone Steaks
2 2 inch T-bone steaks
¼ cup of olive oil
1.3 cups of chopped fresh oregano
4-5 chopped basil
1 tbspn of cider vinegar
A teaspoon of onion powder
½ tbspn of sea salt
½ teaspoon of garlic powder
½ teaspoon of black pepper
Prepare grill to high heat. For charcoal grill, divide the charcoal to have a high heat side and medium heat side.
Combine all wet rub ingredients and slather the steaks. Leave steaks for a few minutes
Place steaks on the highest heat side to sear for 2 minutes on each side.
Move the steaks to the medium side of the grill and continue grilling for up to 12 minutes or until it reaches your preferred darkness.
You can serve it direct from the grill or let it rest for 5 minutes cutting it against the grain.
5. Company Steak With Bearnaise Butter
4 rib eye steaks
2 teaspoons of chopped tarragon
2 teaspoons minced shallots or 1 teaspoon of minced garlic
½ teaspoon lemon juice
1/8 teaspoon salt
3 tbspn of softened unsalted butter
Combine the butter, tarragon, salt and lemon juice. Mix well.
Shape the mix into a log using a sheet of wax paper. Twist the ends tight and chill for an hour.
Season the steaks with salt and pepper, sear in high heat and then move to medium heat until desired darkness
Top the steaks with a slice of butter and serve.
6. Wood-smoked Tri-tip With Luscious Sicilian Herb Sauce
1 2 ½ to 2 ¾ lbs of well trimmed tri-tip beef roast
3 tbspn of fresh thyme leaves
2 peeled garlic cloves
1 ½ teaspoon of dried oregano
1 teaspoon kosher salt
2 tbspn of lemon juice
½ cup of extra virgin olive oil
Soak 3 cups of hickory, oak or mesquite wood chips in water for an hour then drained.
Blend the thyme, dried oregano, garlic cloves and salt in a processor and process it until finely chopped.
Add lemon juice and then olive oil slowly while processing.
Season the herb sauce to taste with pepper and then transfer into a bowl. Cover and chill. Bring the sauce to room temp before using.
Season the meat with salt and pepper on both sides generously. Let it stand for 30 minutes – 2 hours.
For charcoal grill:
Sprinkle the wood chips over the coal and place the roast on the rack.
Cook the roast uncovered for 7 minutes and then turn over.
Move the roast over medium heat.
Cover the grill and cook until the meat registers 128F for medium rare.
Turn the roast occasionally for 13 minutes.
For gas grill:
Wrap the wood chips in a sheet of foil, and pierce it with a fork.
Remove the top grill rack and then place the packet directly over the burner and then replace the grill rack.
Place the roast over the packet and grill uncovered for about 6 minutes.
Turn the roast over and move to medium heat.
Cover the grill and cook until the roast registers 135F for medium rare.
Turn roast occasionally for 13 minutes.
Serve while hot.
Now all you have to do is buy the steaks, chill your preferred drinks and fire up the grill. Enjoy!