Looking to combine your crave for beef steak with a fast-to-do recipe that could blow up your taste?
Well, we thought about this idea and gathered for you seven of those recipes which can bring that bit of simplicity mixed with great flavors melting into your mouth.
So let’s try them one by one, shall we?
Rib Eye Steak With Garlic Butter
There is nothing complicated here, and we could consider this recipe as the traditional seared and butter-basted cut of beef, that gives us the brownie, aromatic, medium-rare steak. No one could ever ignore the classical brownie steak’s face having the garlic-rosemary flavor, and we think there is no better way for us to begin with something absolutely simple, delicious and super fast to cook.
- 1-pound rib eye steak, approx.1-inch thick
- kosher salt and black pepper for seasoning
- 4 tablespoons canola oil for searing
- 3 tablespoons butter
- 2 sprigs thyme
- 2 bunches rosemary
- 2 garlic cloves, peeled and crushed
Step 1. Preheat your oven to 250°F/120 ̊C.
Step 2. Season the steak evenly with salt and pepper. Take care of its edges to be seasoned as well.
Step 3. Place the steak on a wire rack or a sort of a grate for your oven having on top of a baking sheet. Bake the steak for 35 minutes.
Step 4. Prepare the skillet or a stainless steel pan for the searing process.
Step 5. Heat the canola oil until smoking and sear the steak on one side for about 30 seconds, then flip it. Once you’ve flipped it you can add the butter, thyme, rosemary, and garlic, swirling the pan to melt the butter quickly.
Step 6. Cover the steak with the herbs and garlic, make a small mountain of flavors, and push the steak towards the top edge of the pan. Tilt the pan towards you to pool the butter near the bottom. This thing will help you baste the butter over your cut of meat for about 30-45 seconds. The searing time is thought based on how well cooked you want your steak: medium or medium-rare, but we chose here the medium-rare.
Tip: There is a technique for testing the doneness of your steak. Lightly press your left index finger to the tip of your left thumb and then touch the fleshy area below the thumb. For a medium-rare steak, touch your middle finger to your thumb and press the area below your thumb, that is the similar texture for a medium-rare steak. So your four left fingers represent one by one from your left to the right way: the rare, medium rare, medium and well-done stages of your steak.
Step 7. Rest the steak for 10 minutes on a cutting board. Then you can slice it.
This recipe is a traditional reverse-sear process that anyone could do anytime. It’s enough for you to try it once, then you’ll love it.
Steak And Potato Nachos
At first thought, we imagined the traditional nachos next to a caramelized steak, but this recipe is not the case, it is something even better, looking more like a cheesy, melting pie of nachos topped with cuts of steak and whatever you enjoy the most besides what we proposed for the other topping layers.
- 2 russet potatoes
- 4 tablespoons olive oil
- 2 teaspoons paprika
- 1-pound skirt steak
- 2 tablespoons canola oil
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- sour cream
- 2 minced green onions
Step 1. Preheat the oven to 450 ̊F/230 ̊C.
Step 2. Start slicing your potatoes thinly and then place them in a large bowl, drizzle over the olive oil, salt, pepper, paprika. Mix well the seasoned slices.
Step 3. Place the potatoes in a large bowl and toss with olive oil, salt, pepper, and paprika.
Step 4. Lay the flavored slices of potatoes on a baking sheet and bake them for 20 minutes. The goldish potato slices will be a fantastic base for your meat.
Step 5. Preheat your skillet (heat the canola oil until smoking) for the skirt steak searing and season the cut of meat with salt and pepper.
Step 6. Sear the steak for roughly 3 minutes per side for medium-rare doneness.
Step 7. Take out the steak and rest it for 10 minutes on a plate or cutting board. Then slice it into one-bite size.
Step 8. Take a cast-iron or any other baking bowl and start arranging the following layers: potato slices, steak cubes, cheddar, and Monterey Jack cheese. Broil for about 5 minutes until the cheese has melted.
Step 9. Serve immediately with sour cream, salsa, and green onions on top. Feel free to choose any other toppings and enjoy the melting flavors.
Stuffed Steak Rolls
It might seem a little bit intimidating when you first read or watch this recipe in the video, but these steak rolls won’t disappoint you for sure, you will be surprised how simple and delicious this recipe could be in reality. You only need to try it on your own, of course.
- 2 tablespoons canola oil, divided
- ½ red bell pepper, sliced
- ½ yellow bell pepper, sliced
- ½ white onions, sliced into half-moons
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 cloves garlic, minced
- 2-pound flank steak
- salt and pepper
- 1 4-ounce package baby spinach
- ½ cup shredded mozzarella cheese
Step 1. Preheat the oven to 350°F/180 ̊C. Heat the oil in the pan over medium-high heat.
Step 2. Sear the red, yellow bell peppers, sliced onions, seasoned with salt and pepper, until they feel soft then add garlic for fragrance.
Step 3. Season the flank steak with salt and pepper.
Step 4. Sprinkle the spinach on top of the steak- as a base for the pepper and onion mixture, spread the mixture evenly across, then sprinkle with mozzarella.
Step 5. Roll the flank steak slowly and keep it tightly as you roll and make sure you have the filling inside of the roll.
Step 6. Secure the roll with a couple of toothpicks and slice the steak roll into other equal rolls. Use the toothpicks for delimiting the slices.
Step 7. Heat the remaining oil in a pan over high heat. Sear the steak rolls for 1-2 minutes per side.
Step 8. Bake the seared rolls for 10-15 minutes, until you get the medium-rare texture.
Step 9. Remove the toothpicks, then serve it as you like the most.
Chicken Fried Steak Bites
This recipe could be a great combination of sweetness taken from the white sauce and that drop of hot flavor from your steak’s crust. We enjoyed a lot this mixture of flavorings and textures, and we thought you might feel the same.
- 1 pound cubed steak
- a pinch of salt and pepper for seasoning each cube
- 1 egg
- 1 tablespoon hot sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1½ cups buttermilk
- 1 cup flour
- 1 teaspoon salt
- canola oil
- 1 tablespoon flour
- 2 teaspoon salt
- 2 cups of milk
Step 1. Season the steak very well and cut it into small pieces, bite-size.
Step 2.Mix all the ingredients for the batter in a larger bowl.
Step 3. Then prepare another bowl where you have the flour. Place the piece of steak into the flour then batter and then into the flour again.
Step 4. Heat more oil to 350 ̊F/180 ̊C into a skillet or pan and sear the steak bites into the hot oil. Cook them for 4 minutes per each side until they get their fluffy brownie face.
Step 5. Take out the fried little cuts of meat onto a rack and rest them while getting into the gravy preparation.
Step 6. Don’t keep the oil from the searing process in the pan, just a tablespoon for the gravy and then add flour, milk, and salt. Mix everything till you notice the creamy texture.
Serve the cuts of steak by dipping them into the gravy. You’ll feel a great combination of creamy and crispy textures.
This recipe looks fantastic in any context. If you don’t trust us yet, then try it on your own, and you’ll get lost while tasting this brownie steak with cheesy melting pockets.
- 2 tablespoons canola oil
- 1 shallot, finely chopped
- 2 cloves garlic, chopped
- 2 cups mushrooms, quartered
- 1 teaspoon salt
- ¼ teaspoon pepper
- 4 ounces of cream cheese, softened
- 2 egg yolks
- ¼ cup chives, chopped
- 1 sirloin steak
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 tablespoons canola oil
- ¼ cup grated parmesan
Step 1. Preheat the oven to 400°F/200 ̊C.
Step 2. Preheat your skillet over medium heat and add the shallots and garlic. Cook them until they become softer and then add the mushrooms, salt, and pepper. Sear this mixture until it becomes goldish brown.
Step 3. Take out the mushrooms and place them in a bowl in order to mix them with the cream cheese, egg yolks, and chives. The set aside this mixture.
Step 4. Season the cut of steak with salt and pepper.
Step 5. Slice the cut of meat gently to have little pockets for the mushrooms mixture.
Step 6. Spread the mixture above the cut of steak to cover all its pockets with it.
Step 7. Preheat another pan on high heat and sear the steak for about 30 seconds, then bake it for 10-15 minutes, depending on how you like your steak cooked.
After letting it for rest, you can fully enjoy it, and adapt further this recipe to what else you crave.
French Pepper Steak
In case you’ve never tried a steak dressed-up in a lovely crunchy pepper crust, here is your chance to do it, dear spicy food lover. This recipe will create a delicate balance between the super spicy caramelized flavor from the steak and the sauce’s creamy texture.
- 1 14-ounce New York strip steak (or other steaks of good quality)
- 2 tablespoons coarsely ground black pepper
- 2 teaspoons kosher salt
- 1 tablespoon vegetable oil
- 2 tablespoons butter, divided
- 1 cup heavy cream
- ⅓ cup brandy or cognac
- 1 tablespoon Dijon mustard
Step 1. Use salt and coarsely ground black pepper for steak seasoning and dress up very well the entire surface of the meat. Press the seasoning layer into the meat.
Step 2. Preheat skillet and add vegetable oil and a tablespoon of butter over medium-high heat. Add the steak to the pan and sear it for 4 minutes per side for medium-rare.
Step 3. Be sure to check for doneness- in case you have a fat cap or the cut of meat is thicker, before taking out the steak for rest.
Step 4. In the same pan add brandy and let it cool down over medium heat for about 1 minute while whisking it with any browned bits leftover in the bottom of the pan. Let it reduce by half.
Step 5. Once it has reduced, add the cream and continue to mix it.
Step 6. Then add Dijon mustard and butter and continue to cook until mixture begins to reduce and gets thicker, for about 5 to 7 minutes. You’ll immediately notice the creamy texture.
Step 7. Reduce heat to low and let the cream rest while you start slicing the steak.
Step 8. Once rested, slice the steak into ½-inch pieces and then pour the cream sauce over the top and serve it. You can choose whatever you want next to the creamy steak, for example, some grilled vegetables that you enjoy the most.
We could not omit one of those recipes that can easily combine portability with the deep flavor of beef. We let you figure it out, maybe, what’s the thing with the recipe’s name because we are still not sure about the funny association here, especially if a Romanian would read this recipe. However, this sandwich is a great explosion of aromas.
- 1-pound flank steak or skirt steak
- 1 teaspoon cumin
- ¼ cup olive oil
- 1 teaspoon oregano
- 4 cloves garlic, sliced
- ½ teaspoon black pepper
- ½ cup of soy sauce
- 1 teaspoon salt
- 1 package corn tortillas
- 3 cups shredded cheddar cheese
- ⅔ cup mayo
- ½ teaspoon salt
- 2-3 chipotle peppers, finely chopped
- 3 cloves garlic, finely minced
- 2 tablespoons lime juice
- ¼ cup cheddar cheese
For other toppings
- 1 cup guacamole
- 1 cup pico de gallo
- ½ cup cotija cheese or queso fresco
Step 1. Use a sealed bag or a bowl for mixing the marinade with the cut of meat and marinate the steak for at least one hour or up to one day. For the marinade preparation, you only have to mix the marinade ingredients.
Step 2. Heat the grill and place the marinated steak on it, cook to desired doneness. Put aside the meat for rest, at least 5-10 minutes slicing it across the grain.
Step 3. Prepare the sauce for the taco, combining mayo, salt, chipotle peppers, garlic, and salt, and then stirring.
Step 4. Place a tortilla in a pan over medium heat, and sprinkle with ¼ cup cheddar cheese on top then cover it with another tortilla, cook this tortilla sandwich until you feel the cheese melting and keep in mind to not overcook it and make it dry.
Step 5. Use the tortilla sandwich as a base for the final taco and add over it a spoon of guacamole, a few slices of steak then pico de gallo, cotija cheese, and some of the prepared sauce. Enjoy this taco any time together with your friends, it could be a fast dinner well adapted to your rush, and you still want to enjoy excellent flavors.