PAN-SEARED STEAK WITH GARLIC BUTTER
This Pan-Seared Steak has a garlic butter that makes it taste like a steakhouse quality meal. You'll be impressed at how easy it is to make the perfect steak that's seared on the outside, and perfectly tender inside.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 20m
Number Of Ingredients 7
Steps:
- Thoroughly pat steak dry with paper towels. Just before cooking, generously season with 1 1/2 tsp salt and 1 tsp black pepper
- Heat the cast iron pan until hot then add 1/2 Tbsp oil over medium-high heat, swirling to coat. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).
- Reduce heat to medium and immediately add 2 Tbsp butter, quartered garlic cloves and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness (the temperature will continue to rise another 5-10 degrees while steaks rest).
- Transfer steak to a cutting board, loosely cover and rest 10 minutes before slicing into 1/2" strips to serve. Spoon extra butter sauce over sliced steak to serve.
Nutrition Facts : Calories 542 kcal, Carbohydrate 1 g, Protein 46 g, Fat 40 g, SaturatedFat 19 g, Cholesterol 154 mg, Sodium 991 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CAST IRON SKILLET BEEF TENDERLOIN STEAKS WITH COMPOUND BUTTER
Juicy beef tenderloin steaks cooked to a medium-rare and served with garlic-herb compound butter. The compound butter enhances the flavors of this tender cut of beef.
Provided by Pat Nyswonger
Categories Main Dish
Time 25m
Number Of Ingredients 8
Steps:
- In a small dish, add the butter, garlic, thyme, and rosemary. Use a spatula to combine all of the ingredients well. Transfer the mixture onto a small piece of parchment paper. Roll into a log and twist the ends shut. Place in the refrigerator for 2 hours, or until the butter is firm.
- Remove the steaks from the refrigerator and place them on the kitchen countertop for 30 minutes prior to cooking.
- Preheat the oven to 450°F
- Place a cast-iron griddle or heavy-bottomed, oven-proof skillet on the stove-top over medium-high heat and allow it to preheat for about 5 minutes. Season both sides of the steaks generously with salt and pepper. Add the oil to the griddle and tilt the pan to distribute it a little. Place the steaks on the oily pan and do not move them for 3 minutes, let them sear to get a good crust. Flip the steaks and sear the other side for 1 minute.
- Transfer the pan to the preheated oven and cook for 5 minutes or until the temperature reaches your desired doneness with an instant-read thermometer (see notes for temperatures). Transfer the pan from the oven and place the steaks on a platter, cover with foil and allow to rest for 2-3 minutes.
- While the steaks are in the oven: Remove and unwrap the chilled log of garlic-herb butter from the refrigerator, cut two thin slices, reserve until steaks have rested.
- Add a mound of hot mashed potatoes to each serving plate, place a tenderloin steak on each mound with a slice of the garlic-herb butter on top of the steak, garnish with fresh herbs or microgreens. Add accompanying vegetables to the plate and serve immediately.
Nutrition Facts : Calories 811 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 218 milligrams cholesterol, Fat 77 grams fat, Fiber 0 grams fiber, Protein 28 grams protein, SaturatedFat 41 grams saturated fat, ServingSize 1, Sodium 504 grams sodium, Sugar 0 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 29 grams unsaturated fat
LUAU BEEF TENDERLOIN STEAKS
Pineapple juice, soy sauce and cider vinegar give these juicy steaks their tangy taste. We found that the sweet and tropical marinade is also good on pork. --Lorraine Darocha of Mountain City, Tennessee
Provided by Allrecipes Member
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first nine ingredients. Pour 3/4 cup marinade into a large resealable plastic bag; add the steaks. Seal bag and turn to coat; refrigerate for several hours or overnight. Cover and refrigerate remaining marinade.
- Drain steaks and discard marinade. Coat grill rack with nonstick cooking spray before starting the grill. Grill steaks, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Baste with reserved marinade during the last 2 minutes of cooking.
Nutrition Facts : Calories 474.3 calories, Carbohydrate 6.1 g, Cholesterol 80.5 mg, Fat 40.1 g, Fiber 0.4 g, Protein 21.7 g, SaturatedFat 12.4 g, Sodium 587.7 mg, Sugar 2.2 g
GALE'S SHORTCUT BEEF LUAU STEW
I used to make beef luau stew the traditional way with fresh luau leaves that take time to clean, de-rib and cook down. Now I just use leftover laulau from my freezer or buy it fresh from Costco. So fast and easy! My recipe was just featured in Hawaii's HMSA Online magazine (HMSA is Hawaii's largest health insurer and my...
Provided by Gale Medeiros-Costa
Categories Other Main Dishes
Time 2h10m
Number Of Ingredients 4
Steps:
- 1. Place stew meat in a Dutch oven or large pot and fill with enough water to cover. Boil till meat is tender but not falling apart, approximately two hours.
- 2. Once meat is fork tender, remove but do not discard water, leaving about a cup or two remaining in the pot.
- 3. Lower heat to medium low. Remove the outer ti leaves from the laulau and place in the pot with the beef and remaining cooking water. With a wooden spoon, gently break apart the laulau and mix together with the beef. Be careful not to scorch. You may add salt if desired. Check consistency and add a little of the reserved liquid from the stew meat if need to. You don't want it too watery or soupy. Serve over hot rice or with poi.
LUAU BEEF TENDERLOIN STEAKS
Pineapple juice, soy sauce and cider vinegar give these juicy steaks their tangy taste. We found that the sweet and tropical marinade is also good on pork. --Lorraine Darocha of Mountain City, Tennessee
Provided by Allrecipes Member
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first nine ingredients. Pour 3/4 cup marinade into a large resealable plastic bag; add the steaks. Seal bag and turn to coat; refrigerate for several hours or overnight. Cover and refrigerate remaining marinade.
- Drain steaks and discard marinade. Coat grill rack with nonstick cooking spray before starting the grill. Grill steaks, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Baste with reserved marinade during the last 2 minutes of cooking.
Nutrition Facts : Calories 474.3 calories, Carbohydrate 6.1 g, Cholesterol 80.5 mg, Fat 40.1 g, Fiber 0.4 g, Protein 21.7 g, SaturatedFat 12.4 g, Sodium 587.7 mg, Sugar 2.2 g
EASY BARBEQUE BEEF TENDERLOIN STEAK
This is a simple treatment for tender cuts. No long marinating, no complicated basting sauce - just the steak and a little garlic.
Provided by Bobbie
Categories 100+ Everyday Cooking Recipes
Yield 2
Number Of Ingredients 4
Steps:
- Rub meat with olive oil and crushed garlic. Sprinkle with tenderizer. Cover, and refrigerate for 30 minutes.
- Preheat grill for medium high heat.
- Brush grate with oil, and place steaks on the grill. Cook for 5 to 7 minutes per side, or until done.
Nutrition Facts : Calories 771.1 calories, Carbohydrate 1 g, Cholesterol 207.3 mg, Fat 55.6 g, Fiber 0.1 g, Protein 61.1 g, SaturatedFat 20.1 g, Sodium 390.8 mg
STEAK-HOUSE SEARED BEEF TENDERLOIN FILETS
I found this method of searing filets in a magazine and thought the result was amazing. I've been cooking them this way ever since. I'm submitting the recipe here as I'm afraid of misplacing such a treasure.
Provided by ljh237
Categories Steak
Time 17m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 425 degrees.
- Season filets with kosher salt and pepper.
- Heat an oven-proof pan over medium-high heat for 5 minutes.
- Add oil and heat briefly.
- Sear filets in oil on one side for 4-5 minutes. Turn them over, place the pan in the oven, and roast to desired doneness. (For medium rare that would be approximately 7 minutes.).
- Allow filets to rest 5 minutes before serving.
Nutrition Facts : Calories 400.1, Fat 30.4, SaturatedFat 10.2, Cholesterol 100.6, Sodium 69.2, Protein 29.6
BEEF TENDERLOIN STEAKS WITH PORT-ROSEMARY SAUCE
A quick and easy Beef Tenderloin Steak recipe with Port-Rosemary Sauce. Can be prepared in 45 minutes or less.
Provided by Jason Radlinger
Categories Beef Herb Christmas Valentine's Day Low Carb Beef Tenderloin Port Red Wine Summer Bon Appétit Washington, D.C.
Yield Serves 4
Number Of Ingredients 12
Steps:
- FOR SAUCE:
- Melt butter in heavy large saucepan over medium-high heat. Add shallots and sauté until tender, about 3 minutes. Stir in wine and Port. Boil 5 minutes. Add broth and rosemary sprig and boil until liquid is reduced to 1/3 cup, about 12 minutes. Strain sauce and set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
- FOR STEAKS:
- Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter. Tent with foil to keep warm.
- Add sauce to skillet and bring to boil, scraping up any browned bits. Remove from heat. Gradually add butter, whisking just until melted. Stir in chopped rosemary. Season to taste with salt and pepper.
- Spoon sauce over steaks and serve.
More about "luau beef tenderloin steaks recipes"
25 BEST BEEF TENDERLOIN RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
MAUI CATTLE CO BEEF TENDERLOIN STEAKS RECIPE • …
From cookinghawaiianstyle.com
Cuisine HawaiianCategory Main CourseServings 4Calories 83 per serving
TENDERLOIN STEAK – HOW TO COOK IT PERFECT EVERY TIME
From pitchforkfoodie.com
TENDER AND JUICY BEEF TENDERLOIN STEAKS WITH HERB PAN …
From savingdessert.com
LUAU STEW - ONOLICIOUS HAWAIʻI
From onolicioushawaii.com
Lū‘AU STEW WITH BEEF - KA‘IWAKīLOUMOKU - HAWAIIAN CULTURAL CENTER
From kaiwakiloumoku.ksbe.edu
LUAU BEEF TENDERLOIN STEAKS | TENDERLOIN STEAK, BEEF TENDERLOIN ...
From pinterest.com
INA GARTEN'S BEEF TENDERLOIN RECIPE IS THE FAIL-PROOF DINNER WE ALL …
From tasteofhome.com
GRILLED BEEF TENDERLOIN RECIPE WITH MUSTARD STEAK SAUCE
From vindulge.com
LUAU BEEF TENDERLOIN STEAKS FOOD - HOME AND RECIPE
From homeandrecipe.com
GRILLED PORK TENDERLOIN RECIPE - SERIOUS EATS
From seriouseats.com
10 BEST BEEF TENDERLOIN STEAK RECIPES | YUMMLY
From yummly.com
10 BEST BEEF TENDERLOIN STEAK RECIPES | YUMMLY
From yummly.com
WAGYU BEEF TENDERLOIN STEAK IN FOIE GRAS SAUCE RECIPE
From wagyushop.com
BEEF TENDERLOIN RECIPES
From allrecipes.com
SPAGO'S BEEF TENDERLOIN RECIPE RECIPE | RECIPES.NET
From recipes.net
BEST MEAT DELIVERY SERVICES - USA TODAY
From usatoday.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love