Tag Archives: steak

Surf ‘n’ Turf

Surf and turf and a little bit of single barrel whiskey. But we’ll get to that later.

We like to celebrate. And when we celebrate, we celebrate with steaks.  And not on the grill.  We make steakhouse steaks.  Ina Garten really nailed this recipe.  The sauce is out of this world, too, but I did not make it this time.  Yes. I’ve made these before. No. I did not blog it.  Why?  No photos.  It was that good. Take my word for it. The sauce is out of this world. I’m sorry.

This was a bigger celebration, so we upped the anti and tossed in some crab legs!  I’ve always wanted to buy crab legs at the super market but was unsure how to cook those suckers. So I bought them.  Giant Eagle was nice enough to include a “how to cook” sheet next to the legs. Thank you, Big Bird.  It came in handy.

We went with delmonico steaks this time.  They were good, but you can’t beat filet mignon.  Ever.

It’s super easy to make the steaks.

And it was super easy to make these crab legs.

I didn’t make the sauce that Ina suggests because we already went to flavor town with the addition of crab legs. If you make the steak sans crab, make the sauce.  You’ll thank me later.

Steakhouse Steaks

You’ll need:

  •  filet mignon (or whatever you prefer)
  • 2 tablespoons vegetable oil
  • 1 tablespoon fleur de sel
  • 1 tablespoon coarsely cracked black peppercorns
  • 2 tablespoons unsalted butter, at room temperature, optional
  • Roquefort Chive Sauce, if desired


Preheat the oven to 400 degrees F.

Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.

Pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.

When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.

Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer.

Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side if desired.

Crab Legs

Thaw frozen crab legs in refrigerator over night.

You can prepare your crab legs various ways – bake, steam, microwave, etc.

I steam-baked these bad boys and it worked well.

Place crab legs on a lipped baking sheet (perhaps jelly pan?).  Add a little bit of water and wrap the entire thing in foil.  Toss in an oven at 350 degrees for 10-15 minutes until warm.  Serve with melted butter.

Happy celebration indeed.  And yes. This is an awful photo.  Why? Because icouldnotwaittoeatallofthis.  I’m sorry.  I’ll make it again and take better photos 🙂


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Flank Steak and Bacon Wrapped Green Beans

I have to say THANK YOU to How Sweet It Is for posting this.  I saw it and HAD to make it.  Seriously.  She also had flank steak up a few posts prior that was also drool worthy.  I had to combine the two for one big drool fest.  Here is her recipe:

  •  fresh green beans
  • bacon
  • 2 tablespoons butter
  • 1 tablespoon brown sugar
  • 2 cloves of garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Preheat oven to 400 degrees F. Spray a 9 x 13 baking dish with non-stick spray.

Wash and thoroughly dry green beans, then season with salt and pepper. Bundle together about 8-10 green beans or however many you want, really.  Wrap a slice of bacon around a bundle of green beans. Lay the bundle bacon seam side down in the baking dish to hold it together. Repeat with remaining beans.

Heat a small saucepan over low heat. Add butter, brown sugar and garlic and whisk until melted and combined. Brush the mixture over top of each green bean bundle.  Cover the bundles with foil and bake for 35 minutes. Remove foil and bake for 10-15 minutes more, just until bacon gets crispy.

Flank Steak –

I got this at Wholey’s in the strip.  I seasoned it with salt and pepper and grilled it up on my hot grill pan for about 5 minutes each side.  I let it sit on a cutting board for a few minutes to let the juices set.  So juicy.  So yummy.  Nom.

Presentation is kind of sloppy here but it was freaking amazing.  I’m telling you.  It. Was. Ah. Maze.  Wrap everything in bacon!

And here is another photo of what I drank with it.  I’m feeling generous with the photos in this post.  This stuff is truly refreshing.  And delicious.  Yummy.  I love beer.  Thank you, Natalie, for sharing your yummy beer!

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Surf & Turf Night!

This post is LONG overdue.  My cousin gave me the idea to buy lobster tails from the local fish market, Wholey’s.  Their weekly in-store deals are kind of awesome.  The sale i picked up was fresh/frozen lobster tails for $4.95/each.  I went down with Tim and got two lobster tails, he got clams for his soup for the soup swap, and tossed ’em back in my freezer for a good time to eat them… only to happen a few days later.

This was my first time cooking lobster tails and I had NO clue what to do with them.  I was a little apprehensive about making the lobster since this was my first time doing it but hey, gotta start somewhere.  I looked online and found a few different ways to cook the tails.  I chose to steam them in a shallow layer of boiling water for about 5-7  minutes.  Prior to, I grilled some steaks and steamed some fresh green beans as well.

The lobster was plated and we sat down… and then looked at the lobster.  I can honestly say this was the first time I’ve had an actual lobster tail to eat.  I did not score the shell prior to steaming (first mistake) but I was able to crack apart the tail on the bottom side and pull out the meat intact.

All in all my first lobster tail was pretty good.  There are other methods of cooking it which I will probably explore soon.  I encourage all of my followers to try something new, like lobster tails!  Check out Wholey’s.  They had quite an amazing selection of seafood (and meats!) and at a reasonable price.  I plan on going back soon to try something new.  Yum!

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bacon wrapped steak

i needed a meal that said “congratulations” because congratulations were in order for brad and his new career endeavors.  i know he likes steak.  no, loves.  but i wanted to do something a little more than just a steak.  i was talking with fellow friend and foodie from bon chappétit and he sent me the link to his filet mignon wrapped in bacon.  brad is a man’s man and i thought what else could he want more than meat wrapped in meat?  i was sold.

you’ll need:

  • two steak (preferably filet mignon)
  • two to three slices of bacon per steak
  • 2 tablespoons shallot, minced
  • a drizzle of olive oil
  • salt & pepper for seasoning

    rub the steaks with the oil and season with salt and pepper.  wrap the slices of bacon around the steak.  do not use tooth picks to secure the bacon.  apparently they will catch on fire according to bon chap –  the bacon will retain its shape so worries!

    place the steaks on a medium high grill, or under the broiler.  cook for about 7 minutes each side or until preferred done-ness.  while the steaks cooked, i sauteed up the shallots with a small pad of butter and sauteed up some green beans in a separate pan with garlic.  once the steaks have reached to your desired done-ness remove them from the grill or broiler and let them rest for a few minutes.  top the steaks with the shallots and serve.  i will say this was intersting for me.  brad LOVED the bacon wrapped steaks.  i found it to be a little much but that’s what i was going for – it was a celebration!  we should indulge every once in a while.   yum!


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    steak with parsley-garlic sauce

    i wish martha was my BFF.  i tried another one of her recipes this weekend and wow.  now, i know how to grill a steak but this parsley-garlic sauce was amazing!  it added a great spring-y flavor that i’ve never had before.  i suggest you try this as soon as possible.

    you need:

    • 1 pound flank steak
    • salt and pepper
    • 1/4 cup plus 1 tablespoon olive oil
    • 2 garlic cloves
    • 1 bunch flat-leaf parsley
    • 3 tablespoons fresh oregano leaves
    • 3 tablespoons white vinegar
    • 2 tablespoons water

    heat your grill to medium-high.  season both sides of the steak with salt and pepper.  cook for about 5-8 minutes per side for medium rare.  transfer to cutting board, tent with tin foil and let sit for 10 minutes.

    while the steak is resting, pulse the garlic until finely chopped in a food processor.  add parsley, oregano, vinegar, 1/4 cup oil, water and 1/2 teaspoon of salt.  pulse until the herbs are finely chopped.

    while the recipe suggests using a food processor, i don’t have one.  my blender is quite amazing so it got the job done… but that doesn’t mean i don’t need a food processor (HINT HINT, BRAD).  what a great way to round up a weekend, i’ll say.  a new way to enjoy steak without A1 – and that’s coming from someone who loves A1.  Enjoy!

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    steak frites

    i went to macy’s this weekend and bought myself a 5.5 quart cast iron pot and a 12″ cast iron skillet.  thanks to the stellar prices and being armed with a friends and family 25% off coupon, lets just say i almost felt guilty paying so little for what i got.  and i had one recipe in mind for sunday dinner…

    now i’ve said it once and i’ll say it again.  i’m not a fan of rachel ray.  but her magazine is kind of awesome.  my co-worker brought her copy of the new RR magazine in and i took a peek inside.  i saw so many good recipes i ended up buying my own copy that night.  amongst the handful of recipes i wanted to try, one stood out.  steak frites.  i decided that this will be the sunday meal to make and i won’t cheat the recipe (which is why i went out and bought the pot and pan – i also have other recipes lined up for those puppies).  coming from this magazine i figured it wasn’t going to be too hard nor labor intensive.  it was actually quite easy and turned out well.  i even fried my own french fries!

    1/3 cup mayo

    2 teaspoons finely chopped flat-leaf parsley

    1/4 teaspoon chopped garlic

    3 tablespoons plus 1 1/2 teaspoon butter, soften

    1 1/2 teaspoon dijon mustard

    salt and pepper

    1 pound baking potatoes peeled, rinsed and dried

    1 1/2 teaspoons vegetable oil, plus more for frying

    one 1 1/4-inch thick boneless rib-eye steak, about a pound

    in a small bowl stir together the mayo, 1 teaspoon parsley and garlic.  cover and refrigerate until ready to serve.

    in a separate bowl combine 3 tablespoons butter, the remaining parsley, mustard and a pinch of salt and pepper.

    slice the potatoes lengthwise 1/4 inch thick and pat dry.  slice into 1/4 inch thick sticks and pat dry again.  cover with a kitchen towel.

    fill a deep pot with the vegetable oil, about 2″, and heat at high until it is at 325 degrees.  fry the potatoes (the recipe suggested in 5 batches) until lightly golden, about 5 minutes.  transfer to a cookie sheet lined with paper towels to drain and season with salt and pepper.

    season the steak with salt and pepper.  in a cast iron skillet, heat 1 1/2 teaspoons oil and the remaining 1 1/2 teaspoons butter over medium high heat.  once the butter stops foaming, add the steak and cook, turning once until browned.  for medium rare it was 8 minutes total.  transfer to a cutting board and cover with foil.  let the meat rest for 10 minutes.  top with the herb butter and serve the fries with the garlic-parsley mayo for dipping.

    ok so i did cheat a little bit… the recipe called for slicing the steak and then serving, but we decided to just eat it ourselves.  this recipe looked so delicious in the magazine, and sort of intimidating but it was a cinch to make.  and it really only took about 35 minutes.  i can’t wait to try another one from the magazine.  maybe i’ll be a converted rachel fan.  maybe.


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