Pan-Seared Fillet Steaks with Irish Whiskey and Cream Pan Sauce

Serves 4 There is a good reason this famous dish prepared table-side in fancy French restaurants has been around so long. The buttery, tender fillet steaks are the perfect foil to the zesty sauce.   Irish Whiskey Pan Sauce for Steaks INGREDIENTS 4 1- to 1¼-inch-thick fillet steaks (6–8 ounces each) Salt and freshly ground […]

Two-Step Pan-Broiled Double-Thick Steak

In a Hurry, Grass-Fed Beef This recipe is an embellished version of steak tagliata (meaning “sliced”), which I’ve eaten all over Italy. The basic version is a thin steak, seared and served with a pile of olive-oil-and-lemon-dressed arugula over the top and garnished with shaved Parmigiano-Reggiano. I’ve added mushrooms to the salad. If you try […]

ROASTED ARTICHOKES WITH LEMON VINAIGRETTE

WHY THIS RECIPE WORKS?  Roasting artichokes concentrates their delicate, nutty flavor. We prepped the artichokes for the oven by trimming the leaves, halving the artichokes, and removing the fuzzy chokes. Submerging the prepped artichokes in water and lemon juice kept them from oxidizing, and tossing them with oil and roasting cut side down encouraged browning. […]

Pan-Broiled Beer-Marinated Hanger Steak

CHEAP EATS No self-respecting bistro can call itself such without steak frites (steak and French fries) on the menu. More often than not, the steak of choice is hanger steak, called onglet in French. Its popularity is due to its deep beefy flavor and quick preparation time. Unfortunately, there is only one hanger steak per […]

Pan-Seared Grass-Fed Porterhouse with Porcini and Rosemary Rub

GRASS-FED BEEF, FIT FOR COMPANY Using porcini powder in rubs for steaks helps to enhance the natural beefy (bisony) flavor. It also gives the steak a beautiful rich brown exterior and delightful aroma. Powdered dried porcini mushrooms are loaded with umami, which experts say is one of the tongue’s five tastes, along with sweet, sour, […]