Treat Yourself (And Bae) To One Of These Seven Steak Dinners

Because you're worth it.

Rib Eye Steak With Garlic Butter

Servings: 2

INGREDIENTS

1 1½-pound rib eye steak, 1-inch thick

2 tablespoons kosher salt

2 tablespoons black pepper

4 tablespoons canola oil

3 tablespoons butter

2 sprigs thyme

2 bunches rosemary

2 cloves garlic, peeled and crushed

PREPARATION

1. Preheat oven to 250°F/120˚C.

2. Season the steak evenly with the salt and pepper on all sides.

3. Place the steak on a wire rack on top of a baking sheet. Bake for 35 minutes.

4. Heat the canola oil in a skillet or stainless steel pan over high heat until smoking. Sear the steak on one side for 30 seconds, then flip. Immediately add the butter, thyme, rosemary, and garlic, swirling the pan to melt the butter quickly.

5. Place the herbs and garlic on top of the steak, and push the steak towards the top of the pan. Tilt the pan towards you to pool the butter near the bottom. Using a spoon, continuously scoop the butter over the top of the steak for about 30-45 seconds. This helps not only flavor the steak, but also helps cook the steak faster. If you prefer your steak medium or medium-well, cook your steak longer.

6. To test the doneness of your steak, lightly press the tip of your left index finger to the tip of your left thumb. The fleshy area below the thumb should feel like what rare steak feels like when pressing the surface of the steak. For medium-rare steak, touch your middle finger to your thumb and press the area below your thumb. For medium, touch your fourth finger to your thumb. For well-done, touch your pinky to your thumb.

7. Rest the steak for 10 minutes on a cutting board. Slice, then serve!

Steak And Potato Nachos

Servings: 2

INGREDIENTS

2 russet potatoes

4 tablespoons olive oil

Salt

Pepper

2 teaspoons paprika

1 pound skirt steak

2 tablespoons canola oil

1 cup shredded cheddar cheese

½ cup shredded Monterey Jack cheese

Sour cream

Salsa

2 minced green onions

PREPARATION

1. Preheat the oven to 450˚F/230˚C.

2. On a cutting board, thinly slice the potatoes.

3. Place the potatoes in a large bowl and toss with olive oil, salt, pepper, and paprika.

4. Lay the potatoes on a parchment paper-lined baking sheet and bake for 20 minutes.

5. Preheat the oven to broil.

6. Season the skirt steak with salt and pepper.

7. Heat the canola oil in a skillet until smoking. Add the steak and cook on high heat for roughly 3 minutes per side, for a medium-rare steak.

8. Remove the steak and rest for 10 minutes on a cutting board. Slice the steak into cubes.

9. In a cast-iron skillet or baking sheet, arrange cooked potatoes into a heap. Top with cubed steak, cheddar, and Monterey Jack cheese. Broil for 5 minutes or until the cheese is melted.

10. Serve immediately with sour cream, salsa, and green onions, or any topping of choice. Enjoy!

Stuffed Steak Rolls

Makes: 6 rolls

INGREDIENTS

2 tablespoons canola oil, divided

½ red bell pepper, sliced

½ yellow bell pepper, sliced

½ white onion, sliced into half moons

½ teaspoon salt

½ teaspoon pepper

3 cloves garlic, minced

2 pound flank steak

Salt

Pepper

1 4-ounce package baby spinach

½ cup shredded mozzarella cheese

PREPARATION

1. Preheat oven to 350°F/180˚C.

2. Heat 1 tablespoon of the oil in a pan over medium-high heat. Combine the red bell peppers, yellow bell peppers, onions, salt, and pepper and cook until the peppers have softened. Add the garlic and cook until fragrant, but not burnt.

3. Lay the flank steak on a cutting board and season with salt and pepper.

4. Sprinkle the spinach on top of the steak, and then spoon the pepper and onion mixture on top, spreading it evenly across. Sprinkle with mozzarella.

5. Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally.

6. Use 6 toothpicks to secure the steak roll. Slice the steak roll into 6 equal rolls.

7. Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for 1-2 minutes, then flip.

8. Sear the second side for about 1 minute, then bake for 10-15 minutes, until medium-rare.

9. Remove the toothpicks, then serve. Enjoy!

Chicken Fried Steak Bites

Makes: 24 bites

INGREDIENTS

1 pound cubed steak

Pinch of salt, per steak

Pinch of pepper, per steak

Batter:

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

Gravy:

1 tablespoon flour

2 teaspoon salt

2 cups milk

PREPARATION

Season steak with salt and pepper, and cut into 24 bite-size pieces.

In a large bowl, combine all batter ingredients and whisk to combine.

In a medium bowl, add flour and salt and mix to combine. Place the cubed steak into the flour, then batter, and then into the flour again.

Heat about an inch of oil to 350˚F/180˚C into a heavy, tall skillet or pan.

Lower the steak bites into the hot oil, being careful not to overcrowd the pan, and cook each side for 4 minutes or until golden brown.

Transfer the fried bites onto a rack and season with salt.

Discard the majority of oil in the pan, leaving a tablespoon for gravy. In the same skillet, add flour, milk, and salt, and mix until thick and creamy.

Dip the steak bites into the gravy and enjoy!

Hasselback Steak

Servings: 1-2

INGREDIENTS

2 tablespoons canola oil

1 shallot, finely chopped

2 cloves garlic, chopped

2 cups mushrooms, quartered

1 teaspoon salt

¼ teaspoon pepper

4 ounces 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

PREPARATION

1. Preheat oven to 400°F/200˚C.

2. Heat oil in a pan over medium heat. Add shallots and garlic, cooking until translucent. Add mushrooms, salt, and pepper, cooking until mushrooms are golden brown. Remove from heat.

3. In a medium bowl, combine mushrooms, cream cheese, egg yolks, and chives, stirring until incorporated. Set aside.

4. On a cutting board, season both sides of the steak with salt and pepper.

5. Cut about ¾ of the way through the steak, making the incisions 1-inch part.

6. Pack a spoonful of the mushrooms mixture into each cut in the steak.

7. Heat the oil in a pan over high heat. Sear the steak for about 30 seconds, then bake for 10-15 minutes, depending on how you like your steak cooked.

8. Slice and serve. Enjoy!

French Pepper Steak

Servings: 2

INGREDIENTS

1 14-ounce New York strip steak (or other steak 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

PREPARATION

1. Liberally season steak with salt and coarsely ground black pepper, being sure to generously coat the entire surface of the meat. Using your hands, press the seasoning into the meat create an even coating.

2. Heat vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat until just smoking. Add the steak to the pan and sear on one side for 4 minutes.

3. Turn and sear the other side for another 4 minutes, for medium-rare. If steak has a fat-cap, be sure to sear it as well for 30 seconds to a minute. Once cooked to desired doneness, transfer steak to a cutting board to rest.

4. Reduce heat to medium and add brandy. Allow brandy to cook down for about 1 minute while using a whisk to scrape off any browned bits leftover in the bottom of the pan.

5. Once brandy has reduced by half, add cream and continue to whisk until combined.

6. Add Dijon mustard and butter and continue to cook until mixture begins to reduce and thicken, about 5-7 minutes. The final pan sauce should have a rich consistency and coat the back of a spoon.

7. Reduce heat to low and reserve.

8. Once rested, slice steak into ½-inch pieces. Pour cream sauce over the top and serve.

9. Enjoy!

Vampire Taco

Servings: 2

INGREDIENTS

1 pound flank steak or skirt steak

Marinade:

1 teaspoon cumin

¼ cup olive oil

1 teaspoon oregano

4 cloves garlic, sliced

½ teaspoon black pepper

½ cup soy sauce

1 teaspoon salt

1 package corn tortillas

3 cups shredded cheddar cheese

Sauce:

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

1 cup guacamole

1 cup pico de gallo

½ cup cotija cheese or queso fresco

1 cup cilantro leaves (optional)

PREPARATION

1. Combine steak and all marinade ingredients in a large plastic storage bag or bowl. Marinate at least 1 hour or up to 24.

2. Remove meat from marinade.

3. Heat a grill, grill pan or large saute pan to high heat. Cook to desired doneness. Allow the meat to rest at least 10 minutes before thinly slicing against the grain.

4. To prepare the sauce, combine mayo, salt, chipotle peppers, garlic and salt, stirring to combine.

5. Place a tortilla in a pan over medium heat, and sprinkle with ¼ cup cheddar cheese on top. Cover with a second corn tortilla. Cook just until the cheese is melted, flipping once. The tortillas should be soft and pliable, not crispy.

7. To assemble, top the tortillas with a spoonful of guacamole, a few slices of steak, then top with pico de gallo, cotija cheese, and some of the sauce. Garnish with cilantro if desired.

9. Eat immediately and enjoy!