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Steak Recipes
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Ribeye Steak with Mushrooms and Red Wine Sauce
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Rosemary Marinated La Cense Flank Steaks with Tomato Salad and Black Olive Dressing
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Beurre Maitre d'hotel
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Echellotte Caramelize
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Sauce Vin Rouge
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au Poivre
Must Use Cast Iron Pan |
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Steakhouse-Style Bone in Tenderloin Filet
Betty Fussell said it best when she described the quintessential American steakhouse steak in her book Raising Steaks: The Life and Times of American Beef: "The loins are grilled on spits over roaring flames to produce a crust black as a merry widow corset, protecting a bordello pinker interior." Steakhouses serve steak like it should be, almost charred on the outside and almost rare on the inside. I have tried to recreate the magic on my small stove and have found that preheating my broiler for 15 minutes before putting the steaks under the flame works wonders. Another tip is to only use thick steaks; this will ensure that the heat from the broiler will not overcook the steak. La Cense has just introduced a Bone-In Tenderloin Filet and it is perfect for broiling in this manner it is 12 oz! |
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Asian Marinated Flat Iron Steak with Wasabi Whipped Potatoes
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Butte Patsy
This recipe is courtesy of the Butte Heritage Cookbook; I have made a few alterations. |
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Grilled Ribeye Steak with Salad Greens
In honor of Betty Fussell's new book Raising Steaks; I thought I would share with you my love affair with grass-fed steaks. Steaks are celebratory food and a well-crafted grass-fed steak is something to celebrate. Grass-fed steaks are where all the qualities that the farmer has worked so hard to produce are showcased. Much like wine, a grass-fed steak will vary by the quality of grass, weather conditions, the location of the pasture, skill of the rancher and breed of the cattle. At the La Cense Ranch they have made an art of their grass-fed steak. Their ribeye is my favorite. You can really taste the herb-like quality in its meat and fat. I seasoned the rib eye with fresh cracked pepper and kosher salt and I pan-fried it in a bit of olive oil. Just lovely. You can do an herb butter, which is a classic way of serving grilled Ribeye, but I really think you want to taste the Montana mountain grass in your steak, and taste you will. I served my steak with a balsamic honey Dijon vinaigrette salad and oven roasted sage potatoes. Big Sky Country Heaven on a plate. |
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Grass-fed Filet Mignon Steaks with Sherried Mushroom Sauce
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Grass-fed Steak Sushi Rolls
Making sushi with fresh fish is pretty expensive and risky and in all honesty why not save it for the sushi masters? Grilled steak in sushi might be unorthodox but it certainly is delicious and because grass-fed steak is rich in OMEGA 3's, just like salmon and tuna, it makes a wonderful substitution! I am not a sushi master --my sushi rolls always look homemade---but they are filled with fresh flavors and are great entertaining food! If you have kids this is a great recipe to have them help out with! It is something they will not soon forget! My secret is to let the sushi rice cool for an hour. |