Archive for the ‘Beef’ Category

BLT Hot Dogs with Caraway Remoulade

January 27, 2013

IMG_9554I do not pride myself on being ahead of culinary trends, or even knowing when one has come and gone. However, I read enough food magazines and go out to eat enough to realize that we really are seeing a trend of casual/street food turned gourmet. Restaurants serve gourmet $20 burgers with fois gras, hot spots are touting fancy wood-fired pizzas wearing brussels spouts and pistachios and taco joints are serving up the traditional Mexican fare stuffed with braised short ribs and kimchi. But one of the most fascinating trendy spots I have seen is a restaurant downtown that showcases what a dressed up hot dog can really do. And this place really does the job – a turducken dog, a croque monsieur with ham and bechamel, and a Chevy Chase complete with pretzels and beer cheese.

At first I was skeptical – that is until I actually had one of these exhibitions of gourmet picnic food. Who knew a hot dog could be so multi-dimensional. And, as a home cook, it has opened my eyes to what “dressed up casual food” I could make on an average weeknight.

So, when I saw a recipe for a BLT hot dog with caraway remoulade in my Food and Wine magazine, I thought why not? It is quick (easy for a weeknight), cheap (how much can all beef dogs really be?) and completely unique (not sure who decided to put bacon on a hot dog, but that person should win a Pulitzer Prize).

I cannot rave enough about this super simple recipe that tasted exactly like a BLT (but a bit better, to be honest!). The lettuce mixed in the homemade remoulade really makes the dish, so make sure to get a bite of it along with the dog, tomatoes and bacon.

This is surely going in my recipe book not only for an easy weeknight standby, but also to really mix up my next grill out. Who said picnic food can’t be a little fancy?

BLT HOT DOGS WITH CARAWAY REMOULADE
Serves 8

1/2 cup mayonnaise
1 tablespoon minced shallot
2 teaspoons chopped capers
1 tablespoon chopped dill pickle
1 tablespoon caraway seeds, toasted
8 hot dogs, cooked
8 hot dog buns, toasted
8 slices of crisp, cooked applewood-smoked bacon
1 cup chopped tomatoes
4 cups shredded iceberg lettuce
1/3 cup small basil leaves

In a medium bowl, whisk the mayonnaise with the shallot, capers, pickle and toasted caraway seeds.

Put the cooked hot dogs in the buns; top with the bacon and tomatoes. Toss the lettuce and basil with some of the caraway remoulade. Top the dogs with the slaw. Serve any remaining remoulade on the side.

Poblano Albóndigas with Ancho Chile Soup

March 12, 2011

Our soup season is slowly coming to an end, so I was hoping to crank out a few batches of this warming comfort food before spring and the grill take over. This recipe was in Bon Appetit and the moment I saw it, I knew I had to try it.

Soup itself can sometimes not be considered a meal (a la Seinfeld) but this hearty soup has meatballs, rice and fried tortilla strips. Sounds like a meal to me!

It is work, so I would do it when you have a little time (like the weekend) but it is well worth the effort. The smoky flavor of the poblanos and ancho chile powder with the tangy punch of the lime and cilantro make this dish layered in its flavors. And – hint – make extra of the fried tortilla strips because they are fantastic! (also, I sprinkled some salt on them after I took them out of the oil for extra flavor).

The wonderful thing about this dish is not only is it amazing the first time around, but it makes fantastic leftovers. Go ahead and make the full batch, and give yourself lunch for the next few days.

So, as warm, hearty soups start trickling out of your recipe mix as the weather gets warmer, try this one before you put your dutch oven to rest.

POBLANO ALBONDIGAS WITH ANCHO CHILE SOUP
4 servings

Meatballs:
2 large fresh poblano chiles (9 to 10 ounces total)
1 pound ground beef (15% fat)
1/2 cup coarsely grated zucchini
1/4 cup finely grated onion
1/4 cup panko (Japanese breadcrumbs)
1 large egg, beaten to blend
2 garlic cloves, pressed
1 tablespoon ground cumin
1 teaspoon dried oregano (preferably Mexican), crumbled
1/2 teaspoon coarse kosher salt

Soup:
1 tablespoon olive oil
1/2 small onion, coarsely grated
2 garlic cloves, minced
3 tablespoons pure ancho chile powder or pasilla chile powder* (do not use blended chile powder)
9 cups low-salt beef broth
1/2 teaspoon dried oregano (preferably Mexican)
1 cup coarsely grated zucchini
1/4 cup long-grain white rice
1/4 cup chopped fresh cilantro
1 tablespoon (or more) fresh lime juice

Toppings:
3 tablespoons (or more) vegetable oil
4 corn tortillas, cut into 1/4-inch-wide strips
Chopped fresh cilantro

Meatballs:
Line large rimmed baking sheet with plastic wrap. Char chiles over direct flame or in broiler until blackened on all sides. Enclose in paper bag and steam 10 minutes. Stem, seed, and peel chiles, then chop finely (should yield about 3/4 cup).

Place chiles in large bowl. Gently mix in beef and all remaining ingredients. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange meatballs on sheet.

Soup:
Heat oil in large pot over medium heat. Add onion with any juices and garlic. Sauté until onion is tender, about 3 minutes. Add chile powder and cumin; stir 1 minute. Add broth and oregano; bring to rolling boil. Reduce heat to very low, just below bare simmer, and cook 10 minutes.

Stir zucchini and rice into broth. Increase heat to medium and drop in meatballs, 1 at a time. Return soup to simmer. Cover and cook gently until meatballs and rice are cooked through, stirring occasionally and adjusting heat to avoid boiling, about 20 minutes. Add 1/4 cup cilantro and 1 tablespoon lime juice. Season soup with salt and add more lime juice by teaspoonfuls, if desired.

Toppings:
Heat 3 tablespoons oil in heavy medium skillet over medium heat 1 minute. Add half of tortilla strips. Cook until crisp, gently separating strips with tongs, 2 to 3 minutes. Transfer strips to paper towels to drain. Repeat with remaining tortilla strips, adding more oil if needed.

Ladle soup and meatballs into bowls. Top with tortilla strips and cilantro.

Brazilian Feijoada

February 26, 2011

Due to an upcoming trip to a land of spit- roasted pig and beans, this Brazilian dish felt like a good precursor. It is pronounced fay-zwah-da (my Brazilian friend says it MUCH better than I do!) and is traditionally served on special occasions. Thanks to the lovely invention of the slow cooker, this dish was possible with little hands-on time on a weekend.

At first I was a bit skeptical. There were no spices other than salt and pepper – and just onions, chicken broth, garlic and meat/beans. I felt like it had the potential to be bland, until I realized you sear all the meat in bacon grease before putting it in the slow cooker, add a ham hock for flavor, and let them slow cook for a full 8 hours.

I am still unsure how this dish came from Cooking Light, but I will turn my head in denial because it is AMAZING. The flavor is so rich and comforting. I put orange juice in my rice (since you serve the dish with orange wedges) and it gave a good light citrus flavor to balance out the heaviness of the dish.

I have never been to Brazil, but this dish alone makes me want to take a trip immediately and have this dish in the land in which it was invented. If my slow cooker attempt was this good, I can only imagine what the real thing tastes like!

Bon Appetit!

BRAZILIAN FEIJOADA
Serves 8

2 cups dried black beans
4 slices applewood-smoked bacon
1 pound boneless pork shoulder (Boston butt), trimmed and cut into 1/2-inch cubes
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 bone-in beef short ribs, trimmed (about 2 pounds)
3 cups finely chopped onion (about 2 medium)
1 1/4 cups fat-free, lower-sodium chicken broth
4 garlic cloves, minced
1 (9-ounce) smoked ham hock
1 tablespoon white vinegar
8 orange wedges

Place beans in a small saucepan; cover with cold water. Bring to a boil; cook for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain.

Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan; crumble. Sprinkle pork evenly with 1/8 teaspoon salt and 1/4 teaspoon pepper. Increase heat to medium-high. Add pork to drippings in skillet; sauté 8 minutes, turning to brown on all sides. Transfer pork to a 6-quart electric slow cooker. Sprinkle ribs evenly with 1/8 teaspoon salt and remaining 1/4 teaspoon pepper. Add ribs to skillet; cook 3 minutes on each side or until browned. Place ribs in slow cooker. Add drained beans, remaining 1/2 teaspoon salt, onion, and next 3 ingredients (through ham hock) to slow cooker, stirring to combine. Cover and cook on LOW 8 hours or until beans and meat are tender.

Remove ribs from slow cooker; let stand 15 minutes. Remove meat from bones; shred meat with 2 forks. Discard bones. Discard ham hock. Return beef to slow cooker. (if your dish is like mine, the meat had already fallen off the bone and I could just shred in the slow cooker!).

Stir in vinegar and crumbled bacon. Serve with orange wedges and rice.

Spiced Beef Empanadas with Lime Sour Cream

September 26, 2010

Do you ever get into a food rut? You know, when you keep finding new ways to dress up a chicken breast, and keep brainstorming new veggies and nuts to put in your couscous for a different flavor. We have just finished (or are finishing) months of great grilled meats and kebabs and are a bit too early for stews. So, as I put together the menu for last week, I was feeling some culinary restlessness. So, on the menu I put items I have never made before. And not “I have never put those spices on a pork loin before,” but “I have never made that type of food or attempted that culinary technique before.”

It is liberating to throw out what you know and venture into a land of unknown and savory promise. And with my motto being “we can always get take out” I truly figured I had nothing to lose. They all seemed like easy enough recipes, just different. It was exactly what I needed.

So, the first “new” meal was empanadas. It isn’t surprising that other countries have their version of a meat pie. I have made Kibbeh from Lebanon, we have pot pies, there are Russian meat pies, and the Spanish have empanadas. Then, adapted by Latin American countries, they shrunk it a bit and established the same technique.

I got this recipe out of Real Simple, thinking it couldn’t be overly difficult. Like any food where you have to mold each bite, it does take a bit of time, but it isn’t terribly complicated. And, with a store-bought pie crust, the effort is significantly decreased.

The spices in the meat are amazing, but I will note this – the recipe calls for 80/20 meat and I did find it to be a bit greasy. Next time I will be opting for a leaner choice. Also, my biscuit cutter was a bit small, so next time I will be purchasing one that is the size they recommend – providing a better meat to crust ratio. Might even jazz up the sauce a bit with some creme fraiche.

But all and all my culinary experiment was a success. Not only was dinner amazing, but I learned I could do something new, and I expanded my skill set. I suggest you all do the same!

SPICED BEEF EMPANADAS WITH LIME SOUR CREAM

Makes 24

1 tablespoon olive oil
small onion, chopped
1/2 pound ground beef (80 to 85 percent lean)
1/3 cup golden raisins
2 tablespoons ketchup
1/4 teaspoon ground cinnamon
kosher salt and black pepper
2 store-bought refrigerated rolled piecrusts
large egg, beaten
1/2 cup sour cream
1/4 teaspoon lime zest

Heat oven to 375º F. Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the beef and cook, breaking it up with a spoon, until no longer pink, 3 to 4 minutes. Stir in the raisins, ketchup, cinnamon, ½ teaspoon salt, and ¼ teaspoon pepper.

Using a 2½-inch round cookie cutter, cut out circles from the piecrusts. Divide the beef mixture among the circles, brush the edges with water, fold in half, and press with a fork to seal. Transfer to a baking sheet and brush with the egg. Bake until golden, 20 to 25 minutes.

Put the sour cream in a small bowl and sprinkle with the lime zest. Serve with the empanadas.

Garlic-Mustard Grilled Beef Skewers

July 17, 2010

When I spent $20 on beef tenderloin meat that would not be rubbed and roasted, but chopped and grilled on a skewer – I did have the same reaction as my butcher. “Don’t you want a cheaper meet for a kabob?” Well, I was curious if it made a difference and, well, the recipe called for it so I wanted to do as told. Yes, it makes a difference.

The marinade also gives it an amazing flavor and color. The soy and paprika give the meat a “wow” color and the honey gives it a glistening glaze. The mustard isn’t overpowering, which surprised me, but gives it a great tang.

These need to marinate for at least 4 hours so I would do this one on a Saturday or Sunday night. I made this with some couscous and it was amazing. This was also the first time I made skewers with my new metal skewers. I highly recommend them. Gone are the days of soaking wooden skewers in water for 30 minutes before using and still having them burn at bit on the grill. With the metal ones, just make sure to put some oil on them before threading the meat so it doesn’t stick.

Thanks to Bobby Flay for this one!

Bon appetit!

GARLIC-MUSTARD GRILLED BEEF SKEWERS
Serves 6

Garlic-mustard glaze
1/4 cup whole grain mustard
2 tablespoons Dijon mustard
4 cloves garlic, finely chopped
2 tablespoons white wine vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey
1 tablespoon finely chopped fresh rosemary leaves
2 teaspoons Spanish paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Grilled beef skewers
2 pounds beef tenderloin
Twelve 6-inch wooden skewers, soaked in cold water for 30 minutes, or metal skewers

For garlic-mustard glaze:
Whisk together all of the ingredients in a small bowl,cover,and let sit at room temperature for at least 30 minutes and up to 4 hours before using.

For grilled beef skewers:
Heat your grill to high.

Cut the tenderloin lengthwise in half, then cut the halves lengthwise in half again. Slice crosswise to make 24 equal pieces. Skewer 2 pieces of beef onto each skewer, keeping them together at one end of the skewer. (This will make the grilled skewer easier to hold and eat.) Place the skewers in a baking dish or on a baking sheet, pour half of the glaze over the meat, and turn to coat.

Grill the meat, turning once and brushing with the remaining glaze, for 4 to 6 minutes until golden brown, slightly charred, and cooked to medium-rare. Transfer the skewers to a cutting board and let rest for 5 minutes.

Place the skewers on a platter and serve hot or at room temperature.

Pancetta Cheeseburgers with Tomato, Basil and White Bean Salad

April 18, 2010

I wouldn’t consider myself a burger grilling master but I know the basics.

I know to buy the chuck (80/20) for its fat content (making the burger juicier). I know not to touch the burgers for a while (resisting the urge to take a peak) so it doesn’t crumble when you try to flip. And I know to make the patties with a small dent in the middle so they don’t end up with a bubble on top.

But, what I didn’t know was that I think, for all these years, I have been buying the wrong meat. 80/20 chuck is certainly the right meat, but I think pre-packaged was the wrong move. Sure, it is cheaper and easier, but I am not sure it makes for the best burger. When I tried these Martha Stewart Pancetta Cheeseburgers I went to Fresh Market and bought fresh ground chuck (to order), and not only was the color of the meat magnificent, but it was probably the best ground chuck I have ever had.

Not to mention this particular recipe is a clear winner – it has a bit of a kick, lots of flavor and a great crunch with the baked pancetta. My only alteration would be to perhaps make more than one pancetta piece per burger (ok, I know it isn’t the healthiest alteration but pancetta might be the best thing on the planet!). In addition, the bean salad that was recommended to be served alongside the burgers was fantastic, and is a great summer dish. I also couldn’t find fontina at my store so I used provolone. I don’t know if it was better or not, but I do know it was darn good.

Happy grilling!

PANCETTA CHEESEBURGERS
Serves 4

4 thin slices pancetta (I would even recommend 8 if you love pancetta like me!)
1 1/4 pounds ground chuck
3/4 teaspoon coarse salt
1/2 teaspoon chili powder
1/4 teaspoon paprika
Freshly ground pepper
4 ounces fontina cheese, thinly sliced
4 hamburger buns, toasted if desired

Preheat oven to 350 degrees. Place pancetta on a rimmed baking sheet. Bake, flipping the slices halfway through, until crisp, about 15 minutes. Drain on paper towels.

Meanwhile, using your hands, combine ground chuck, salt, chili powder, and paprika in a bowl, and season with pepper. Shape into 4 patties (about 4 inches in diameter).

Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds.) Grill burgers 4 to 5 minutes. Flip burgers, and top with cheese. Grill 3 to 4 minutes more for medium-rare. Remove, and let rest 5 minutes. Top burgers with pancetta, and serve on buns.

TOMATO, BASIL and WHITE BEAN SALAD
Serves 4

2 cans (19 ounces each) cannellini beans, drained and rinsed
1/2 pound small roma (plum) tomatoes, cut into 1-inch pieces
1/2 cup fresh basil leaves, torn into 1/2-inch pieces
1 teaspoon coarse salt
Freshly ground pepper
1/4 cup extra-virgin olive oil
3 small garlic cloves, minced

Combine beans, tomatoes, basil, and salt in a bowl, and season with pepper.

Heat oil in a skillet over medium heat. Add garlic, and cook, stirring, until fragrant but not browned, 1 1/2 to 2 minutes. Pour over bean mixture, and gently toss. Let stand 30 minutes before serving to allow the flavors to meld. Salad can be covered and kept at room temperature up to 4 hours.

Chipotle Butter Steak and Poblano, Potato and Corn Gratin

March 31, 2010

Those who read this blog, know I love a simple steak with flavored butter melted on top. So, when I read this recipe for chipotle roast chicken tacos, I knew that the butter recipe (intended to be rubbed under chicken skin then roasted) would also be great on steak. Not to mention the smokey chipotle will marry perfectly with the steak.

I paired it with a poblano, potato and corn gratin – and it was a great twist on a traditional steak and potatoes. Thanks to Bon Appetit for the potato recipe and for inspiring my steak recipe!

CHIPOTLE BUTTER STEAK
Serves 4

1/4 cup (1/2 stick) butter, softened
1 tablespoon chopped fresh cilantro leaves
1 tablespoon chopped fresh oregano leaves plus 3 fresh oregano sprigs
1 tablespoon chopped fresh rosemary leaves plus 3 fresh rosemary sprigs
4 teaspoons minced canned chipotle chiles in adobo
1/2 teaspoon coriander seeds, crushed in resealable plastic bag with mallet
4 flank steaks

Using fork, mix butter, all chopped herbs, chipotle chiles, and crushed coriander in small bowl. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

Cook steak (grill, stove or oven) until done as desired. While steak is resting (at least 10 minutes), place dollop of butter on top, so it melts.

POBLANO, POTATO, AND CORN GRATIN
Serves 8

3 teaspoons olive oil, divided
2 large fresh poblano chiles, stemmed, seeded, cut into 2×1/4-inch strips
1 1/4 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
1 cup frozen corn kernels, thawed
1 cup coarsely grated Oaxaca cheese or whole-milk mozzarella cheese, divided
1 1/2 cups half and half
2 tablespoons all purpose flour
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400°F. Rub 9 1/2-inch-diameter deep-dish glass pie dish or cast-iron skillet with 2 teaspoons oil. Heat remaining 1 teaspoon oil in large nonstick skillet over medium-high heat. Add poblano strips and sauté until tender, about 5 minutes. Remove from heat.

Arrange 1/3 of potato rounds, overlapping slightly, in prepared pie dish. Sprinkle 1/3 of poblano strips over, then 1/3 of corn and 1/3 of cheese. Repeat with 1/3 of potatoes, 1/3 of poblanos, 1/3 of corn, and 1/3 of cheese. Top with remaining potatoes, poblanos, and corn, reserving remaining 1/3 of cheese. Place pie dish on rimmed baking sheet.

Whisk half and half, flour, 3/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper in small bowl. Pour over potato mixture in pie dish; press potatoes to submerge. Cover dish tightly with foil. Bake 30 minutes. Remove foil; sprinkle remaining cheese over gratin. Continue to bake gratin until potatoes are tender and cheese is golden brown, about 25 minutes longer. Let stand 10 minutes before serving.

Filet Mignon in a Balsamic Glaze

November 23, 2009

A while ago, I began making this filet mignon from an old recipe – I don’t even remember where it came from, to be honest. Over the years I have changed it, added to it, switched proportions and now it is a great “go to” for an amazing cut of meat.

It looks impressive, and the sauce has a great complexity – so it is our little secret that it might be one of the easiest ways to prepare a filet!

This past Saturday I made this for my husband and I along with potatoes au gratin, asparagus and an amazing red wine. It truly is a recipe that makes any night feel like a special occasion (yes, it was just a normal Saturday night!).

FILET MIGNON IN A BALSAMIC GLAZE
Serves 2

2 filet mignon steaks
1/2 teaspoon freshly ground black pepper to taste
1/3 cup balsamic vinegar
1/4 cup dry red wine
1/4 cup brown sugar
1 clove garlic, minced

Sprinkle freshly ground pepper and salt on both sides of the steak to taste.

Heat a nonstick skillet over medium-high heat. Place steaks in hot pan and cook for one minute (make sure steaks are room temperature before putting into pan) on each side or until browned. Reduce heat to medium-low and add balsamic vinegar and red wine. Add brown sugar and garlic. Cover and cook for 4 minutes on each side (until desired doneness), basting with sauce when you turn the meat over.

Remove steaks to warmed plates to rest. Turn up the heat on the remaining sauce in the pan and reduce until it becomes a syrupy mixture. Spoon over steaks and serve.

Grilled Steak with Whiskey Butter

September 27, 2009

Whiskey Butter SteakA while back I wrote a post about the essence of simple ingredients. I shared a recipe consisting of steak and a parsley garlic butter….it inspired me to try my hand at different butters, to create the perfect sauce for a delicious cut of meat.

This recipe comes from Bon Appetit, and when I first looked at it, I feared the steak would taste like whiskey. Now don’t get me wrong, I don’t mind the taste of whiskey (especially Irish whiskey) but not sure I want it to dominate my food.

The butter is spectacular and has just the right amount of kick from the whiskey as the shallots soak it up. It makes a large log of butter, so if you are cooking for two, you will get two uses out of it (just used the remains on filet mignon this weekend and it was fantastic!).

GRILLED STEAK WITH WHISKEY BUTTER
4 Servings

Whiskey Butter:
2 sticks unsalted butter, softened
2 shallots minced, soaked in 1 shot of Jack Daniels or other whiskey or bourbon
3 teaspoons minced parsley
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 teaspoons Jack Daniels or other whiskey (optional)
1/2 teaspoon sea salt
White pepper to taste

Steaks:
4 cowboy steaks, bone-in rib eye steaks, or other favorite steak, about 1-inch thick
1 teaspoon kosher salt
1/4 teaspoon whole black peppercorns, coarsely ground
Olive oil

Make Whiskey Butter:
Make Butter at least 3 hours in advance. Combine butter, shallots soaked in Jack Daniels (or other bourbon or whiskey), parsley, Worcestershire, mustard, whiskey (optional), salt, and pepper. Mix well. On a piece of plastic wrap, drop butter in spoonfuls to form a log. Roll butter in plastic wrap and smooth out to form a round log. Refrigerate until hard and easy to slice into round, coin-shaped pieces.

Prepare Steaks:
Allow meat to come to room temperature about 15 minutes before grilling.

Just before grilling, brush both sides of the steaks with the oil and season with salt and pepper.

Place steaks directly over medium-high heat for about 1 to 2 minutes, just long enough to get good grill marks. Turn steaks and sear the other side. Move steaks to indirect heat and continue cooking for about 7 more minutes for medium rare.

Remove steaks from the grill, top with a pat of the whiskey butter and allow to rest at least 5 minutes but no longer than 10 before serving.

Spread the melted butter all over the tops of the steaks and top each with a fresh slice of the whiskey butter and parsley, if desired.

Grilled Rib-Eve Steaks with Parsley-Garlic Butter

August 23, 2009

Pasley Butter SteakSometimes when cooking, it is easy to get enthralled with complex recipes – hours to marinade, a messy kitchen with many sauce-covered utensils, multiple cooking methods all used in one dish. Although many of those dishes turn out to be fantastic, it is when I discover a classic dish – one that highlights the organic simplicity of fresh ingredients- that I realize the power of food. Some food doesn’t need to be pureed, brined, marinaded, reduced or manipulated for hours. Some food, when served with a few well-thought out complements, can truly be the star with no help from me.

This dish, from Bon Appetit, is one of those recipes. Take the earthy, juicy goodness of a grilled steak and put a generous spoonful of this herb-infused parsley-garlic butter on top. I have tried the various methods of grilling a steak and although all delicious in their own way, I truly think this recipe – this classic – is my absolute favorite.

GRILLED RIB-EYE STEAKS WITH PARSLEY-GARLIC BUTTER

For the Parsley-Garlic Butter, mix together in small bowl, then cover and chill:
1/2 cup (1 stick) butter, softened
1 tablespoon finely chopped fresh parsley
1 tablespoon chopped fresh chives
1 garlic clove, pressed
2 teaspoons Cognac (optional)
Salt and pepper

Prepare barbecue (medium-high heat). Rub with generous amounts of salt and pepper:
3 1 1/2-inch-thick rib-eye steaks (about 1 pound each)

Grill steaks to desired doneness. Cut each steak in half, top with spoonful of chilled butter, let it melt over the steaks as they rest, then serve.


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