What could be better for a meaty meal than a good juicy steak? So it’s handy that there are countless ways a steak can end up on the dining table. It can be marinated, grilled, full-bodied, medium, presented in a salad, or eaten as a hearty steak sandwich. As a general rule, however, a good steak does not need a marinade – pepper, and salt are quite sufficient. Yes, there are many steak recipes out there and I’m sure there are good ones too. Here are the top 3 of the best and most popular.

Garlic Butter Steak with Potatoes

Searing a steak is usually the most common method. This recipe is served with crispy potato wedges and light garlic-lemon-parsley butter. While steak and potatoes are a classic meal, the butter makes the dish special.

You end up having all the flavors of a steakhouse in the comfort of your own home.

Ingredients (2 servings)

for the potatoes:

  • 3 tablespoons of olive oil
  • 500 g potatoes, cut into 2 cm strips
  • ½ teaspoon of salt

for the garlic butter and 2 steaks:

  • Steak (whatever you like)
  • 1 teaspoon of salt
  • 4 tablespoons unsalted butter
  • 3 garlic cloves (chopped)
  • 2 tablespoons chopped parsley leaves
  • 1 teaspoon freshly squeezed lemon juice

You have to be patient to brown the potatoes. If you can’t return them, wait. The “darker” the potatoes are, the easier they will come off the pan. Patience will pay off here, as you end up with delicious golden potato wedges with a soft core. To do this, heat the oil in the pan over medium heat, add the cut potatoes, salt, and fry for about 10 minutes until golden brown. Then turn the potatoes over and fry for another 10-15 minutes.

Meanwhile, wipe the steaks with paper towel, salt and set aside.

Place a saucepan over high heat and add the steaks to the hot pan. After about a minute, when a crust has formed, turn it over and cook for a minute on the other side. Rotate for four minutes in total.

Carefully add the butter to the pan, flip the steaks again, and tilt the pan so that the butter collects in the front. Now put the garlic in it and drizzle it over the steaks. Continue to flip the steak, the total cooking time should be 6 minutes. Then remove the pan from the heat, remove the steaks, and add the parsley and lemon juice to the remaining melted butter.

Brown the steak in butter
Carefully add the butter to the pan, flip the steaks again, and tilt the pan so that the butter collects in the front.

Rump steak with whiskey shallots

Another excellent accompaniment to the perfect steak is the whiskey shallot. It is something extravagant and the ingredients for it are not found in every kitchen.
Nevertheless, it is one of the best whiskey recipes and definitely worth trying.

Ingredients (2 servings):

  • 6 shallots
  • 25 ml honey whiskey
  • 1 tablespoon apple cider vinegar
  • 225ml vegetable stock
  • 0.05g saffron threads
  • 0.5 bay leaf
  • 1 clove
  • 1.5 allspice seeds
  • 0.5 tbsp cornstarch
  • 2 rump steaks
  • pepper

The whiskey, vegetable broth, vinegar, and saffron are brought to a boil in a saucepan. Bay leaves, allspice, cloves, and halved and peeled shallots are added, salted, and cooked (simmered) for about 10 minutes over low heat. Then remove the shallots from the broth, boil the broth again, and thicken it with starch (mixed with water).
Pat the meat dry with a kitchen towel and sear it (5 minutes on each side) and season with salt and pepper. Return the shallots to the hot broth then serve with the steaks.

Tomahawk steak with chimichurri sauce

Tomahawk steaks belong to rib eye steaks and are characterized by having long bones. Equally potent and deliciously flavorful is the chimichurri sauce that can be served with it.

Tomahawk steak
Tomahawk steaks belong to the rib eye and are characterized by a long bone

Ingredients (2 servings):

  • Tomahawk Steaks
  • 1 rod Rosemary
  • 2 sprigs of thyme
  • 2 cloves garlic
  • ¼ bunch of parsley
  • ¼ bunch cilantro
  • 0.5 organic lime
  • 0.5 tbsp dried oregano
  • 75ml sunflower oil
  • 1 shallot
  • 0.5 green chili
  • 50ml olive oil
  • salt, pepper, sugar

In the first step, you only need the shallots, limes, herbs, and spices. Heat Preheat the oven to 45°C (convection heat). The meat is garnished with thyme and rosemary and placed on a baking sheet lined with baking paper. Squeeze a clove of garlic, cut it in half, and also place it on the meat.

The steak is then pre-cooked in the oven for approximately 79 minutes. (core temperature 58°).

The next step requires the other clove of garlic, the zest and juice of the lime, and the parsley, oregano, and cilantro. Mix everything with the sunflower oil. The finely diced and peeled shallots are added to the rest with the finely chopped chili and olive oil and mixed. Salt, pepper, and sugar are there.

When the meat has finished its 70 minutes in the oven, sear it on the hot grill/pan for 2 minutes on each side. Finally season and serve with the chimichurri sauce.

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