Fourteen cuts of steak in one box is more than enough to get your mouth watering. With such an abundance of beefy goodness, here's some ideas on what do with these deliciously succulent chunks of heaven.
Steak & Eggs (delish)
EMILY HLAVAC GREEN
- 1 steak (of your choosing)
- 2 tbsp vegetable oil
- 1 tsp salt, plus more for seasoning to taste
- 4 eggs
- Roasted potatoes, for serving
- Parsley, for serving
- Dill, for serving
- 1 tsp Freshly ground black pepper, plus more for seasoning to taste
- 3/4 tsp smoked paprika, plus more for seasoning to taste
- 2 tbsp butter
- Remove steak from refrigerator and let come to room temperature, 30 minutes.
- Rub steak with 1 tablespoon vegetable oil and season all over with 1 ½ teaspoon salt, 1 teaspoon pepper, and ¾ teaspoon paprika.
- Heat a medium cast iron skillet over medium-high heat. Add steak and cook, flipping once, until a deep golden crust begins to form on both sides of the steak, about 5 minutes total.
- Reduce heat to medium-low and add butter to pan. Using a kitchen towel, carefully grip the skillet handle and tilt towards you so that the melting butter forms a pool at the bottom of the skillet. Using a spoon, continually baste butter onto steak to form a deeper golden crust. Flip steak and repeat, 2 to 3 minutes in total. Using a meat thermometer, check for doneness: 50ºC for medium rare, 55°C for medium.
- Transfer steak onto a cutting board and let rest about 10 minutes.
- Meanwhile, heat remaining oil in a nonstick skillet over medium heat until shimmering. Crack egg into pan and cook 3 to 4 minutes, or until white is set and edges are just beginning to brown. Remove from pan and season with salt and pepper.
- Slice steak into 2.5cm strips on a bias, against the grain.
- Serve steak with eggs and potatoes. Garnish with herbs and season with more salt, pepper, and paprika to taste.
Grilled Sirloin Steak with Chimichurri (Slender Kitchen)
- 1 steak (of your choosing)
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. cumin
1 tbsp water
2 tbsp parsley
2 tbsp cilantro
2 tbsp basil
1 clove garlic, minced
Salt and pepper
1/2 tsp. garlic powder
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
- Preheat the grill or a grill pan over medium heat.
- Add the olive oil, red wine vinegar, water, parsley, cilantro, basil, garlic, salt, and pepper to a blender or food processor. Blend until a sauce forms, adding water if needed. If you like a spicy chimichurri, add red pepper flakes.
- Rub the steak with the salt, pepper, cumin, and garlic powder.
- Grill the steak to your desired doneness, 5 minutes per side for medium rare. Remove the steak and let it rest.
- Slice it thinly against the grain and serve with chimichurri.
Rib Eye Steaks with Barbecue Sauce (Food & Wine)
- In a medium saucepan, combine the vinegar, dry mustard and cloves and simmer over moderate heat until reduced by half, about 10 minutes. Transfer the vinegar to a heatproof bowl. Wipe out the saucepan.
- Add the 2 tablespoons of oil to the saucepan, along with the onion, garlic and cumin. Cook over moderately low heat until the onion is softened and fragrant, about 5 minutes. Add the brown sugar and tomatoes and cook until softened, about 5 minutes. Add the reduced vinegar and the barbecue sauce and simmer until reduced to 2 cups, about 5 minutes. Transfer the sauce to a blender and puree until smooth. Add the sambal oelek and season with salt and pepper.
- Light a grill or preheat a grill pan. Rub the steaks with oil and season generously with salt and pepper. Grill over moderately high heat, turning once, until the steaks are lightly charred and medium-rare, about 6 minutes total. Let the steaks rest for 5 minutes, then garnish with rosemary and serve with the barbecue sauce.
Steak with Creamy Peppercorn Sauce (Recipe Tin Eats)
- 2 steaks (of your choosing)
- Salt and pepper
- 1tbsp vegetable oil
- 85ml brandy
- 185ml beef broth / stock
- 125ml cream
- 2-3 tsp coarsely crushed whole black peppercorns
- Take the steaks out of the fridge 20 minutes before planning to cook.
- Crush the pepper using a rolling pin, mortar and pestle or the side of a hardy knife.
- Just before cooking, sprinkle both sides of steak generously with salt and black pepper.
- Heat oil in a skillet over high heat until smoking.
- Add steaks and cook the first side for 2 minutes until it has a great crust, then flip and cook the other side for 2 minutes (for medium rare).
- Stack the steaks on top of each other, then use tongs to sear the fat strip.
- Transfer to plate, cover loosely with foil to rest while you make the sauce.
- Add brandy or cognac into the same skillet and let it simmer rapidly, scraping the bottom of the pan, until it has mostly reduced and you can no longer smell the harsh alcohol smell (~1 min).
- Add broth, bring to simmer and let it simmer rapidly for 2 to 3 minutes or until it reduces by half.
- Turn heat down to medium. Add cream and pepper, stir, then simmer for 1 1/2 to 2 minutes until it thickens (do not let it boil rapidly).
- Taste sauce, adjust salt (and pepper!) to taste.
- Transfer steaks to warmed serving plates. Spoon over sauce. Serve immediately! Pictured with crispy smashed potatoes and Garlic Spinach.