Lemon Pepper Steaks Recipes

Steps:

• For the potatoes: Preheat the oven to 450 degrees F.
• Slice the potatoes into thin wedges and put in a medium bowl. Add the oil, melted butter and seasoning salt and toss to coat. Arrange the wedges in a single layer on a baking sheet. Cook, turning once halfway through, until golden brown, about 25 minutes.
• For the easy hollandaise: In a small saucepan, melt the butter until sizzling.
• Put the egg yolks in a blender and turn to low to allow the yolks to combine. Begin pouring in the very hot butter in a thin stream; the blender should remain on the whole time, and the butter should be poured in very slowly. Keep adding the butter until it's all gone, then immediately begin adding the lemon juice. Check the blender to make sure the sauce is still liquidy and moving easily through the blades. If not, add a little more juice and give it a stir, then blend again. Add the cayenne pepper and a pinch of salt. Taste and adjust the seasoning. Transfer to a serving pitcher and cover with foil until serving.
• For the lemon and pepper seasoning: In a ziptop bag, crack the peppercorns using a rolling pin. Add to a small bowl with the lemon zest, kosher salt, garlic powder, mustard powder, onion powder and sugar and mix well to combine.
• For the steak: Heat a grill pan or large heavy-bottomed skillet over medium-high heat.
• Brush the steaks with melted butter on both sides and season with the lemon and pepper seasoning. Cook, basting the steaks occasionally with more melted butter, until cooked to desired doneness, 2 to 4 minutes a side. Rest for a minute or so.
• To serve, arrange the potato wedges on a platter, add the steaks and drizzle with the hollandaise. Serve with iceberg wedges and ranch dressing.

Steps:

• Sprinkle steaks with lemon-pepper. Broil in a preheated broiler 3-4 in. from the heat for 5-7 minutes on each side or until the steaks reach desired doneness.

Steps:

• Mix olive oil, soy sauce, and lemon-pepper seasoning together in a bowl.

Steps:

• Heat oven to 200C/180C/gas 6. Toss the celeriac chips in 1 tbsp oil and tip them onto a large baking tray. Season and roast for 35 mins or until soft and golden around the edges. Brush the steaks with 1 tsp oil and sprinkle the lemon zest and some cracked black pepper liberally on both sides. Leave to marinate while you make the sauce.
• Mix the parsley, capers, shallot, garlic, vinegar, hazelnuts and the remaining oil in a small bowl.
• Heat a griddle or frying pan and cook the steaks for 2-3 mins each side if thick (1-2 mins for thin steaks). Rest, wrapped in foil, for 5 mins, then slice. Serve the steaks with the sauce and roasted celeriac.

Steps:

• In a small bowl, mash together the butter, lemon zest, lemon juice, the 1/4 teaspoon pepper, and the garlic powder. Set aside (or chill if not using immediately).
• Prepare the grill for medium-high direct heat and lightly oil the grate (or preheat a broiler). Brush oil on both sides of tuna steaks. Season the tuno on both sides with salt and additional pepper. Grill or broil for 3 to 4 minutes per side for medium rare, turning once.
• Transfer tuna steaks to a serving platter; top with the butter mixture.

Steps:

• Heat grill. In small bowl, combine all butter ingredients; blend well. Set aside. In another small bowl, combine pepper blend and garlic salt; mix well. Rub pepper mixture onto all surfaces of steaks.
• When ready to grill, place steaks on gas grill over medium-high heat or on charcoal grill 4 to 6 inches over medium-high coals. Cook 8 to 12 minutes or until of desired doneness, turning once. Serve steaks with butter.