Signature Steak Recipes
SIGNATURE STEAK
Fire up the grill for these beef T-bone Signature Steaks topped with LEA & PERRINS. You'll rarely find a Signature Steak recipe that's this well-done.
Provided by My Food and Family
Categories Home
Time 50m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Pour Worcestershire sauce over steaks in shallow dish; turn to evenly coat both sides of steaks with sauce.
- Refrigerate 30 min. to marinate, turning steaks after 15 min.
- Heat grill to medium heat. Remove steaks from marinade; discard marinade.
- Grill steaks 7 to 8 min. on each side or until medium doneness (160°F).
Nutrition Facts : Calories 320, Fat 20 g, SaturatedFat 8 g, TransFat 1.5 g, Cholesterol 85 mg, Sodium 450 mg, Carbohydrate 6 g, Fiber 0 g, Sugar 6 g, Protein 25 g
SIGNATURE STEAK MARINADE
Whip up a Signature Steak Marinade that's ready in 5 minutes. Vinegar, Worcestershire, Dijon and pepper is all you need for our Signature Steak Marinade.
Provided by My Food and Family
Categories Home
Time 5m
Yield 12 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Mix ingredients until blended.
Nutrition Facts : Calories 10, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TEXAS SIGNATURE STEAK RUB
This was the winner of the 2000 Texas Hill Country Wine and Food Festival. I rub this on steaks and leave at least overnight. You will have the most tasty and tender steak EVER! My friends won't let me serve steak any other way. Use a good cut of meat--rib eyes or NY strip.
Provided by pamela t.
Categories Easy
Time P1DT5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- thoroghly mix all ingredients.
- Rub on steaks.
- Cover and refrigerate steaks overnight.
Nutrition Facts : Calories 136.9, Fat 1.7, SaturatedFat 0.2, Sodium 52, Carbohydrate 31.7, Fiber 2.8, Sugar 26.8, Protein 1.7
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- Classic Steak Diane. First things first. Who's Diane? According to What's Cooking in America, Steak Diane was a popular dish in the 1950s/early 1960s, especially in New York City—in upscale restaurants, it was often prepared tableside with all the theatrics you'd expect from the flambéing of the cognac that is used to make the sauce.
- Grilled Cowboy Steaks. Giddyap! David Lewis runs a small kitchen, micro-bakery, and coffee roastery from his hometown in Alabama, and is the founder of Kitchen Ambition.
- Tomahawk Steak. Tomahawk steak is the classic steak that Fred Flintstone ate, according to Omaha Steaks. It's an over-the-top, larger-than-life, bone-in ribeye steak, meant to impress.
- Yankee Pot Roast. Pot roast has been a long-time popular dish in New England, especially appreciated on long, cold winter nights. Food world icon James Beard claimed that the dish's roots can be traced back to France—apparently, French immigrants displayed their cooking method, à l'étouffée, for tenderizing meats, and thus the pot roast was born.
- Salisbury Steak. Basically a hamburger steak crowned with a rich mushroom or onion gravy, Salisbury Steak was a favorite especially in less affluent, rural areas because it was cheap to make yet filling and satisfying.
- Grilled London Broil. Another classic, London Broil showed up in 1931 in Philadelphia, according to Taste Atlas, and has nothing to do with England. The name London Broil referred to a flank steak that was first pan-fried, then sliced against the grain.
- Delmonico Ribeye. Recipe developer and cookbook author Brian Theis of The Infinite Feast shares his story and recipe for this classic, which is only a shade different from the way the country's first fine-dining restaurant, Delmonico's Steakhouse in New York City, makes their legendary ribeye today.
- Gallaghers Old-fashioned Steak Recipe. The nearly century-old Gallaghers Steakhouse is celebrated in New York City for its use of hickory coal grills. They also dry-age their own beef in-house in a display meat locker, a rarity these days.
- Grilled Prime NY Strip Steak. Porter House NY's Executive Chef and Managing Partner Michael Lomonaco shares his recipe for the perfect New York Strip. He says an outdoor grill with hard coal or lump coal is best if you can swing it.
- Swiss Steak. Swiss Steak is not Swiss. "Although many might think Swiss steak comes from Switzerland, in reality, the name comes from the 'swissing' technique for tenderizing meat," according to The Spruce Eats.
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- Outback Steakhouse Walkabout Soup. When it's chilly outside there's nothing like having a big bowl of soup to warm you up. At Outback, the Walkabout Soup is a creamy onion soup that's been removed from the menu but fans can still recreate the recipe at home.
- Ruth's Chris Sweet Potato Casserole. This sweet side dish is a favorite at Ruth's Chris Steakhouse. The casserole is topped with a crunchy layer of pecans and brown sugar before baking.
- Texas Roadhouse Steak Rub. Every food steak starts with a good seasoning before it hits the hot grill. At Texas Roadhouse that means lots of salt and pepper, along with a laundry list of other spices.
- Outback Steakhouse Blue Cheese Vinaigrette. Loading the famous blue cheese vinaigrette onto a salad at Outback Steakhouse is something most people look forward to at the restaurant.
- Texas Roadhouse Rolls. One of the best parts about going to Texas Roadhouse is the light and fluffy rolls that are served before your meal begins. Making these at home does take a little patience, but you will be rewarded with nearly identical clouds of baked dough in the end.
- Texas Roadhouse Butter. With your rolls, you're going to want the signature cinnamon butter from Texas Roadhouse. The sweet butter has just four ingredients, so it's easy to make.
- Outback Steakhouse Alice Springs Quesadilla. A quesadilla from a steakhouse seems like an odd choice, but picky eaters or those looking for something lighter will love this copycat recipe.
- Copycat LongHorn Steakhouse Parmesan Crusted Chicken. While this recipe does take some time it's worth it for the flavorful final dish. If you're short on time, marinate the chicken for just 30 minutes, but overnight is definitely best.
- LongHorn Steakhouse Mashed Potatoes. Nothing goes better with a steak than some sort of potato dish. The garlic mashed potatoes from LongHorn Steakhouse are definitely worthy of taking up room on your plate.
- Outback Steakhouse Bread. Outback Steakhouse is known for its signature brown bread that's slightly sweet and served warm. This recipe makes the bread into rolls instead of the iconic loaf, but either way, the bread is going to taste like it came out of the back kitchen at the restaurant.
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