Time 35m Yield 4 servings. Number Of Ingredients 18 Steps:
In a shallow dish, combine the first 8 ingredients. Add the steaks and turn to coat. Cover; refrigerate overnight., Drain and discard marinade. Combine the steak seasonings; sprinkle over steaks., Grill steaks, covered, over medium heat or broil 3-4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., For herb butter, in a small bowl, beat the butter, parsley and horseradish until blended. Spoon 1 tablespoon herb butter over each steak.
Time 25m Yield 2 serving(s) Number Of Ingredients 8 Steps:
In a small bowl, combine butter, garlic, lemon juice and parsley. Place mixture on wax paper and roll into a 1" log, wrap tightly and refrigerate for 2 hours or until firm. Preheat grill. Mix onion powder, salt and pepper together and sprinkle on each side. Place steak on grill and cook for about 7 minutes. Turn the steaks over and place a 1/4" pat of the butter on each steak. Cook for another 7 to 9 minutes for medium rare or until done as desired. Remove steaks from grill and place an additional 1/4" slice of herbed butter on each steak and allow to melt. Store the rest of the herbed butter in refrigerator.
Time 1h5m Yield 4 servings Number Of Ingredients 15 Steps:
Lay the steak flat on a board; tie kitchen twine tightly around the sides (including the bone) to help the steak keep its shape during cooking. Grind the mushrooms in a spice grinder or blender; transfer to a bowl and mix with the garlic, balsamic vinegar, brown sugar, 1 tablespoon Worcestershire sauce, 1 1/2 tablespoons rosemary, the red pepper flakes and 2 teaspoons salt. Cut 8 deep slits about 1 inch apart all over the steak; fill each slit with some of the mushroom mixture, then rub the rest all over the meat. Transfer the steak to a plate, cover with plastic wrap and refrigerate 2 to 4 hours. Remove from the refrigerator about 1 hour before grilling. Meanwhile, combine the butter, scallions, parsley, the remaining 1 tablespoon Worcestershire sauce and 1/2 tablespoon rosemary, and 1 teaspoon salt in a bowl. Cover and refrigerate until ready to use. Preheat a grill to medium high, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Brush the steak with the olive oil, then place on the cooler side of the grill (indirect heat). Cover and cook, turning occasionally, until a thermometer inserted into the thickest part registers 110 degrees F to 120 degrees F, 20 to 30 minutes. Move the steak to the hotter side of the grill (direct heat) and cook until the thermometer registers 125 degrees F, 2 to 3 more minutes per side. Transfer to a cutting board and let rest 15 minutes, spreading with some of the herb butter. Meanwhile, grill the peppers over direct heat, turning, brushing with the lemon juice and seasoning with salt, until charred, 8 to 10 minutes. Top the steak with more herb butter and serve with the peppers.
Time 2h Yield 2 servings Number Of Ingredients 11 Steps:
Pre-heat the oven to 200C degrees/400 degrees F/ Gas Mark 6. Remove some of the rosemary leaves from the stalks by running your thumb and forefinger down the length of the stalk. Sharpen the ends of the rosemary skewer to make them into little arrows, then pierce them through the beef to flavor it. Chop up the rosemary leaves and press onto the beef on both sides. Cover and allow to stand for 1/2 hour until room temperature. (Beef tastes better if cooked at room temperature.) Make the butter by bashing the garlic, summer savory and a pinch of salt in a pestle and mortar, then combine with the softened butter, mixing to flavor all of it. Put into buttered paper, roll into a sausage shape, and chill. Cook the potatoes in boiling, salted water for about 10 to 15 minutes. Drain, then toss in the colander to chuff up. Drizzle some oil over the beef and pat onto both sides. Heat a frying pan suitable for the oven, and cook the beef for 1 minute on each side. Remove from the pan, add the potatoes with some rosemary and bashed garlic, salt and pepper, then put the beef back into the pan. Put the pan into the oven and roast the beef and potatoes for about 30 minutes. To serve, slice the meat and place 2 slices of the butter on top. (Freeze the remaining butter.) Butter: .
Time 25m Yield 2 serving(s) Number Of Ingredients 10 Steps:
Liberally season steaks with salt and pepper, olive oil and fresh herbs and massage the seasonings into the steaks. Preheat a cast iron skillet and when it’s hot, add the steaks and sear on both sides until golden brown. Remove the steaks. To start the butter, add in the butter, and garlic and saute until fragrant. Then add the lemon zest, lemon juice, Hennessy, and thyme and cook for about 60 seconds until thickened. Pour over steaks and enjoy.
Time 1h15m Yield 8 Number Of Ingredients 8 Steps:
Place 7 tablespoons softened, unsalted butter in a small mixing bowl. Melt remaining 1 tablespoon unsalted butter in a skillet over medium heat. Add minced garlic and cook, stirring constantly, until fragrant, 1 to 2 minutes. Stir cooked garlic into reserved softened butter. Press minced fresh herbs into the garlic-butter mixture using a rubber spatula, stirring and pressing until evenly distributed. Season with sea salt to taste. Cover and refrigerate until slightly firmed up, about 20 minutes. Turn mixture out onto a 9x12-inch strip of aluminum foil or parchment paper. Form mixture into a log, about 6 inches long and 1 inch thick. Roll herb butter up in the foil or parchment, twisting the ends and closing with a twist tie or rubber band. Return to the refrigerator until firmed up, about 40 minutes. Slice into 8 equal portions and serve on top of steak or other dishes. Wrap and refrigerate any leftovers up to 4 days.
