Steak – FoodWatcher

Our Go-To Weeknight Steak Salad with Blue Cheese Vinaigrette.

This grilled steak salad is drizzled with blue cheese vinaigrette and loaded with tons of satisfying ingredients. Avocado! Pickled red onion! Pepitas! It’s a weeknight go-to that we love so much. Dinner tonight is going to be gooooood. This salad is one of our go-do weeknight recipes. I make it when I have all the […]

The post Our Go-To Weeknight Steak Salad with Blue Cheese Vinaigrette. appeared first on How Sweet Eats.

This grilled steak salad is drizzled with blue cheese vinaigrette and loaded with tons of satisfying ingredients. Avocado! Pickled red onion! Pepitas! It’s a weeknight go-to that we love so much.

Dinner tonight is going to be gooooood.

everyday steak salad with blue cheese vinaigrette

This salad is one of our go-do weeknight recipes. I make it when I have all the ingredients. I make it when I have leftover steak from another recipe or an abundance of blue cheese or pickled onions. Basically, it’s the recipe I make when we want steak salads!

Sometimes I might make fries on the side too. That’s neither here nor there.

(EXCEPT TRY IT!)

grilled filet

When we make salads for dinner, it’s always my goal to make sure they taste restaurant-worthy. You know? Like how salads taste so amazing in restaurants but then you try to make them at home and you’re just… disappointed?

I usually start with a base like my house salad and go from there. I may take bits and pieces of what I love from my house salads, ultimately ending up with a base that suits the protein that I’m going to put on top.

blue cheese vinaigrette

There are also must haves for me: lots of seasoning, tons of texture and crunch. Those are non-negotiables in my salads!

We probably do chicken salads the most often. Or even leftover burger salads. But when we want a good steak-salad, this is how I do it.

salad with avocado

First, the most important part.

The vinaigrette!

This blue cheese vinaigrette is a sneak peek of one of the recipes in Everyday Dinners and it is a DREAM. If you love blue cheese AND love briney, tangy vinaigrettes, you will love it.

Our local grocery store used to have a blue cheese vinaigrette that I loved. When I was no longer able to find it, I decided to create my own and then throw the recipe in Everyday Dinners. I make it ALL the time. The recipe is part of the sauces and dressings chapter (which is pure GOLD!) but it goes on the grilled steakhouse salad in the book. The flavor combo is just out of this world.

everyday steak salad with blue cheese vinaigrette

The vinaigrette is a way to bring the blue cheese flavor to the steak without coating it in it. The blue cheese also “marinates” as it sits in the dressing, which is pretty fantastic too.

For the steaks, our favorite are filets (of course!) but occasionally I’ll do strip steaks too. Just lots of salt and pepper, high heat on the grill and a good rest before slicing. They are perfect that way.

The rest of the salad is fairly basic. (more…)

The post Our Go-To Weeknight Steak Salad with Blue Cheese Vinaigrette. appeared first on How Sweet Eats.

Get to Know Two Wagyu Farmers (Then Make Your New Favorite Steak Salad)

Every month, Melina Hammer, Food52’s very own Hudson Valley correspondent, is serving up all the bounty that upstate New York has to offer.

When we moved to our cottage upstate a few years ago, one of the first people we met was our mail carrier, Ba…

Every month, Melina Hammer, Food52's very own Hudson Valley correspondent, is serving up all the bounty that upstate New York has to offer.

When we moved to our cottage upstate a few years ago, one of the first people we met was our mail carrier, Barton Brooks. Being the outgoing type, we introduced ourselves, and have looked forward to his cheery face peeking out from the mail van ever since. Turns out, not only has Barton run the local mail route for 40 years, but he’s at the helm of a picture-book-perfect, 50-plus-acre farm just 10 minutes from our home. There, he and his wife, Rebecca, raise Wagyu cows on rolling pastures. We have sipped drinks together on their wraparound porch, taking in hummingbirds and deer in the uninterrupted sunset, plus any last antics the calves may have to share for the night.

Seared Filet with Blue Cheese Butter.

I’m here to tell you how to make the best filet mignon recipe for Valentine’s Day! Seriously, this is the best. While I only make filet on super special occasions, we adore it and this recipe is absolutely divine. The steak is so tender and juicy and flavorful. The blue cheese butter is wonderful enough […]

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I’m here to tell you how to make the best filet mignon recipe for Valentine’s Day!

filet mignon with blue cheese butter and cacio e pepe brussels

Seriously, this is the best. While I only make filet on super special occasions, we adore it and this recipe is absolutely divine.

filet mignon steaks with salt and pepper

The steak is so tender and juicy and flavorful. The blue cheese butter is wonderful enough to want to eat with a spoon. The combo is classic, restaurant-worthy and makes dinner feel extra fancy. I’d say we all need that right now!

brussels sprouts ready to roast

If you follow me on instagram, you saw me make this amazing filet on Christmas Eve. We wanted to keep things low key but also really wanted filet, because we usually have something like my espresso crusted beef tenderloin.

However, I’ve been cooking my filet mignon steaks like this for years – ever since I first learned how. This is by far the best foolproof recipe I’ve found and it works like a charm every single time if you want to make steaks. It’s pretty quick and easy too!

butter, herbs, blue cheese in a bowl

The only thing I occasionally do differently is baste with butter from the pan until cooked. I mean, basting with butter is the most delicious thing you can do, but it also requires standing over the hot pan for a few minutes and if you have little kids around, I can assure you this is easier! And just as delish.

Oh! And! The only thing that makes this steak better is topping it with…

The blue cheese butter!

seared steak in a cast iron skillet with blue cheese butter

Oh my yes please.

Obviously, this is a dream. Remember years and years ago when I made these blue cheese biscuits with red wine butter? Well I almost made pinot noir butter here again but changed it at the last minute. Blue cheese on filet is just such a classic flavor combo. One that is so, so good.

filet mignon with blue cheese butter and cacio e pepe brussels

The steak is rich and decadent, the blue cheese butter is a bit tangy and creamy – it complements so well. Can’t beat the classic!

filet mignon with blue cheese butter and cacio e pepe brussels

Perhaps my favorite part of searing a filet is having some filet leftovers. We love using leftover filet to make slider sandwiches (hot or cold!) or even use on my steakhouse pizza. Pretty sure that leftover filet may rank up there as Eddie’s favorite leftover of ALL time.

One the side of this filet, I did a quick roast of my cacio e pepe brussels. This recipe is SO good. Such an easy way to prepare brussels sprouts and makes for a wonderful side dish that everyone loves. When we have this for dinner, I often keep it to a side like the brussels or my parmesan roasted broccoli. The steak is already so filling and decadent, that having a roasted vegetable side dish is the way to go.

filet mignon with blue cheese butter and cacio e pepe brussels

Isn’t is just the perfect special occasion meal?!

filet mignon with blue cheese butter and cacio e pepe brussels

Best Filet Mignon with Blue Cheese Butter

Seared Filet Mignon with Blue Cheese Butter

This is the best filet mignon you can make at home! Seared to perfection, finished in the oven and topped with blue cheese butter. Divine!

Course Main Course

Cuisine American

Prep Time 15 minutes

Cook Time 15 minutes

Resting Time 10 minutes

Total Time 40 minutes

Servings people

Author How Sweet Eats

Ingredients

4 filet mignon steaks, about 2 inches thick
kosher salt and fresh ground pepper
2 to 3 tablespoons unsalted butter
cacio e pepe brussels sprouts, for serving

blue cheese butter

6 tablespoons unsalted butter
⅓ cup crumbled blue cheese
2 tablespoons chopped herbs, like parsley, thyme, basil, chives

Instructions

Preheat the oven to 450 degrees F. I highly highly suggest using a cast iron skillet for this - it will get a little smoky, so be sure to use your oven vent or turn on a fan, etc!
Heat a cast iron skillet over medium-high heat. Season the steaks all over with salt and fresh ground pepper. Add the 2 tablespoons of butter to the skillet - it will begin to brown and smoke. That’s okay!
Place the steak in the skillet right away. Sear on each side, about 2 minutes per side, until deeply golden brown. Add the remaining tablespoon of butter if needed. Once you’ve done both sides, turn off the heat.
Place the skillet in the oven and cook for about 5 minutes, for medium doneness. This will depend on the thickness of your steak, but I suggest taking the internal temperature as this will help so much! For rare, you want 120 degrees F. For medium rare, 125 to 130 degrees F. For medium, 135 to 140 degrees F and medium-well, 145 to 150 degrees F.
Let the steak rest for 5 to 10 minutes before serving. I top mine with a scoop of the blue cheese butter about 2 minutes before serving, so it gets a bit melty.

blue cheese butter

Mash and stir everything together until combined and creamy. You can make this ahead of time and store it sealed in the fridge for a few days.

filet mignon with blue cheese butter and cacio e pepe brussels

Seriously the perfect bite.

The post Seared Filet with Blue Cheese Butter. appeared first on How Sweet Eats.

It’s Steak Night, Baby—Here Are 27 Creamy & Crunchy Sides

There’s something about steak that feels celebratory. You might have a go-to ribeye recipe for a holiday or anniversary, or you like to throw a New York strip on the grill to spruce up an otherwise ordinary weeknight. Countless variations in cut, tempe…

There's something about steak that feels celebratory. You might have a go-to ribeye recipe for a holiday or anniversary, or you like to throw a New York strip on the grill to spruce up an otherwise ordinary weeknight. Countless variations in cut, temperature, rub, and sauce make the slabs of beef all the more distinguished. I love a recipe that incorporates a side along with a steak—hey there, skirt steak and smashed cucumbers and Caesar-inspired flank steak (both of these meat marinades also act as a dressing for the side salad!)—but on a special “steak night,” I like to go big with the sides.

And just as there is a steak for every occasion, there is an ideal side (or three) for every steak. Here are 27 crunchy, spicy, creamy accompaniments that will further enhance your meal. Whether you’re looking for a flavor-packed counterpart to brighten up the table (think: citrusy asparagus and fiery kimchi fried rice), or prefer classic steakhouse fixin's (looking at you, scalloped potatoes and creamed spinach)—we’ve got sides that will put up a fight for center stage.

How to Cook Filet Mignon To Absolute Perfection

With high demand and only about eight cuts per cow, filet mignon often fetches the highest price in the butcher’s case. When you’re paying upwards of $20 per pound, cooking these precious tidbits can feel a little like a tightrope walk. Don’t be intimi…

With high demand and only about eight cuts per cow, filet mignon often fetches the highest price in the butcher's case. When you're paying upwards of $20 per pound, cooking these precious tidbits can feel a little like a tightrope walk. Don't be intimidated. By paying attention to a few important details, learning how to cook filet mignon like you've been doing it your whole life is actually quite easy.

What Is Filet Mignon?

Filet mignon is a choice steak, indeed. To form it, the butcher makes a cross-sectional cut from the small end of the tenderloin, a long muscle with one narrow, pointed end which runs along the lower part of the cow's spine. The flesh there doesn't do much work, and is, therefore, very, very tender.

Steak Street Tacos with Chipotle Lime Coleslaw

Here’s a satisfying street taco recipe that comes together in a flash. It’s topped with a tangy chipotle-lime coleslaw that provides flavor, spice and crunch to these satisfyingly savory street tacos. When Aristotle said the whole is greater than the sum of the parts, he was talking about tacos, right? Because these tacos are made […]

When Aristotle said the whole is greater than the sum of the parts, he was talking about tacos, right? Because these tacos are made up of some seriously good parts: thin slices of savory seared steak, toasted flour tortillas, a tangy chipotle-lime slaw, and a sprinkle of pickled jalapeños and fresh cilantro.

Four steak street tacos on a black rectangular plate, with limes, pickled jalapenos and chipotle slaw

The perfect taco hits all the right notes, combining spicy and sweet, soft and crunchy, salty and tangy.

And these steak street tacos do just that, with thin slices of steak browned to perfection, and topped with a bright and crunchy slaw made with a mix of Duke’s Mayonnaise, smoky chipotle, and fresh squeezed lime juice.

Closeup of the filling of a steak street taco, topped with micro cilantro leaves and pickled jalapenos

What makes it a street taco and not just a regular taco? The size, essentially.

Street tacos are generally smaller, about 4-5″ in diameter versus a more typical 6″ corn tortilla or 8″ flour tortilla. The handheld size makes them easy to eat standing in the street. We’ve found both corn and flour tortillas labeled ‘street taco size’ recently, and although we opted to use flour here, you could really use either.

Even better… warm the tortillas in the same skillet with all the flavorful fat and brown bits leftover from cooking the steak. Inspired in part by a drool-worthy binge-watch of the Taco Chronicles series (which I highly recommend checking out), specifically the episode on Suadero tacos. This particular kind of taco is made with seasoned beef cooked long and slow in a bath of its own fat (beef confit, essentially); the tortillas are also drenched in fat and toasted prior to being loaded up with the juicy, flavorful meat and simple toppings.

While our steak tacos are not even close to authentic Suadero tacos (the thin slices of steak cook in mere minutes, rather than slow cooking for hours as is traditional), we were certainly inspired by the preparation and especially the brilliant step of fat-soaking the tortillas.

Since we can’t exactly travel to Mexico right now to enjoy the real thing, this will have to do.

(more…)

Beef Stroganoff

This easy beef stroganoff recipe is made with the most delicious garlicky creamy mushroom sauce and can be ready to go in just 30 minutes! Feel free to serve over any kind of noodles, rice, or polenta. For those days when you’re craving a cozy and comforting bowl of beef and noodles… …this classic beef […]

Easy Beef Stroganoff with Noodles

For those days when you’re craving a cozy and comforting bowl of beef and noodles…

…this classic beef stroganoff recipe is here for you, friends. ♡

It’s made with a quick sauté of tender steak (or you can opt for ground beef) and a perfectly-browned mushrooms, and tossed with the richest, savory, garlicky cream sauce (that I’ve lightened up a bit and made without heavy cream). And when served warm over a big bowl of noodles, rice or polenta, get ready for a delicious burst of nostalgia. Because this retro recipe is total comfort food and always so satisfying and delicious.

The other bonus with this particular beef stroganoff recipe is that it’s actually incredibly quick and easy to make in just about 30 minutes. So the next time you need a quick weeknight meal that’s sure to please a crowd, bring out the beef and mushrooms and let’s sauté up some stroganoff together!

(more…)

A Perfectly Cooked Rib Eye Is the Cadillac of Steak Dinners

Table for One is a column by Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.

For the solo home cook, few cuts of meat are as luxurious as a rib-eye steak. Read More >>

Table for One is a column by Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.

For the solo home cook, few cuts of meat are as luxurious as a rib-eye steak.

Steak Salad

Grilled Steak Salad with sweet corn, tomatoes, avocado, red onion, and a creamy cilantro lime dressing. You will love this fresh and simple summer salad! We make and eat a lot of salads during the summertime and this Steak Salad is Josh’s all-tim…

The post Steak Salad appeared first on Two Peas & Their Pod.

Steak Kabobs

These Steak Kabobs are marinated in a delicious steak marinade and stacked on a skewer with mushrooms, bell pepper, and red onion and grilled to perfection! Summertime means it’s kabob time and these grilled Steak Kabobs are perfection. The steak…

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