STEAK

For the New York Strip Steak

Generously oil a cast iron pan over high heat until absolutely smoking.

Then, sear the steak on both sides hot and fast.

Once a dark crust forms, lower the heat then add butter and garlic.

Spoon the sizzling butter over the steak, optionally using a sprig of thyme or rosemary to additionally mop the steak down with the butter.

Transfer the steak to a plate, pour the hot butter over top, and let rest for 10 minutes.

Before serving, rub the top of the steak with a whole clove of garlic.

Slice and serve with freshly chopped parsley, salt, and freshly ground black pepper.

For the Boneless Short Ribs

Salt short ribs and refrigerate uncovered overnight.

Set the grill to ‘two-zone’ fire.

Grill over the hot side to sear, then move to the cool side until medium rare. Rest 10 minutes.

Toast Hoagie rolls on the grill.

Slice thin against the grain.

Pile beef on rolls, top with cheese, and broil until melted.

Simmer beef stock with roux, soy, and Worcestershire into dipping jus.

Serve sandwiches with hot jus on the side.

For the London Broil

Whisk marinade and pour over steak in a zip bag. Marinate 4–8 hours.

Pat dry, grill hot and fast to medium rare. Rest 10 minutes.

Slice very thin across the grain. Serve hot with gravy or chilled as homemade roast beef cold cuts.

For the Ribeye

Place ribeyes in the smoker at 225°F until internal temp reaches 110–115°F.

Rest briefly, then sear over ripping hot cast-iron or grill to develop crust.

Slice and serve immediately.

For the Hanger Steak

Season hanger steak generously.

Prepare the grill for ‘two-zone’ fire.

Sear over the hot grill, then move to the cooler side until medium rare. Rest 10 minutes.

Slice against grain at slight diagonal to avoid overly wide pieces.

Plate with a mountain of fries. Finish with salt, pepper, and optional butter drizzle.

For the Steak

Trim all fat and connective tissue.

Then, thinly slice into planks, cut the planks into strips, then chop the strips into tiny cubes.

Chop finely to ensure a consistent texture throughout.

For the Dressing

Heat light olive oil in a nonstick sauté pan until shimmering. Add all but 1 tbsp capers, frying until crisp, and draining on paper towels. Reserve oil.

In a small bowl, whisk together parsley, remaining capers, shallot, garlic, Worcestershire sauce, Dijon mustard, 1 tbsp reserved fried caper oil, apple cider vinegar, anchovy paste, kosher salt, and freshly ground pepper.

For the Serving

Combine dressing and beef - mix thoroughly

Press the steak tartare into a container forming a puck.

Turn out the formed puck onto a serving plate, then top with a raw egg yolk and garnish with fried capers and a few leaves of parsley.

Serve immediately with bruschette chips.

For the Beef

Slice the sirloin thinly into bite-sized pieces then coat and toss with baking soda.

Then transfer to the fridge for no more than 45 minutes.

While the beef is marinating, prepare the shallot,

After 45 minutes have elapsed, rinse the beef thoroughly then pat dry using paper towels.

Add neutral oil to a wok and heat until smoking. Then add the beef, searing and tossing with a wooden spoon. Cook until just brown then remove from the pan.

For the Sauce

Using the same wok over medium-high heat, add shallot and freshly grated garlic. Sauté until fragrant then deglaze with beef stock.

In a separate pan, cook shiitake mushrooms over medium heat until brown and fragrant. Then add thyme.

Meanwhile, bring a pot of water to a boil and cook the pasta.

Add 1 to 2 tbsp of the reduced stock to the sour cream and mix until homogenous.

Then, add cooked shiitake mushrooms to the wok along with the beef, soy sauce, and Worcestershire sauce. Stir to combine.

Cover with a lid and let the residual heat finish cooking the beef.

Meanwhile, strain the pasta and add butter and salt.

Combine cornstarch in a bowl with 1 tablespoon water or stock - add to the sauce and allow to simmer for 1-2 minutes, or until slightly thickened.

For the Assembly

When the beef is finished cooking through, kill the heat. Then add the tempered sour cream, mixing to combine.

Finally, plate the cooked pasta and serve the Beef Stroganoff over top.

Garnish with freshly chopped parsley and freshly ground black pepper.

For the Marinade

Prepare a large ziptop bag for the marinade by folding down the top.

Add olive oil, soy sauce, lime juice, cumin, dried oregano, garlic powder, onion powder, paprika, cayenne pepper, freshly ground black pepper, and kosher salt to a mixing bowl. Whisk to combine.

Then, transfer the marinade to the prepared ziptop bag.

Add the skirt steak, squeeze out excess air, then massage the bag to ensure every piece is evenly coated.

Place the entire bag in a bowl to prevent leakage, then refrigerate for 45 minutes or up to about 3 hours.

For the Grilling

Prepare for grilling with a ‘two-zone fire’.

If using a (gas grill), turn the burners on one side of the grill all the way up to high and the other side low or even off.

If using a (charcoal grill), pile all the charcoal on one side of the grill.

Once the steak is done marinating, sear the steak on both sides on the hot side of the grill, then transfer to the cool side of the grill, cover, and finish cooking to desired doneness.

If you’re using the steak to make a burrito, prep any burrito toppings during this time.

For the Serving

Sliced the grilled steak (across the grain) into thin slices and serve hot.

For the Burrito Assembly

Alternatively, cut the grilled steak into bite-sized pieces and serve in a burrito.

Wrap all of your burrito toppings and steak in the grilled tortilla, then wrap tightly with aluminum foil. Optionally return to the grill for 5 minutes covered for final serving.

For the Steak

Place whole steaks on a sheet of parchment paper then transfer to the freezer for 30 to 40 minutes depending on the power of your freezer.

The steaks should be very firm but not frozen all the way through, but the first centimeter or two should be almost frozen.

Once firm, slice the steaks very very thinly.

Heat fat in a sauté pan until shimmering, then add the shaved steak.

Sear until nice and brown on one side. Then, flip, searing until brown on the other side.

For the Assembly

Arrange the seared steak into a sandwich-like shape in the pan then drape with cheese slices. Turn down the heat, add a splash of water, and cover until the cheese is melted.

Prepare a hoagie roll with mayo, then transfer the melted cheese and steak to the roll. Serve hot and enjoy!

Place the blade of your food processor in the freezer for 30 minutes.

Cube chuck steak, freeze for 20 minutes until firm.

Then pulse in the food processor with the chilled blade into coarse grind.

Form thick oval patties (~8 oz each). Season with salt.

Grill or sear until medium rare. Rest briefly.

Plate simply with mustard, parsley, and pepper. Eat with a fork and knife like a steak.

Butterfly flank steak and pound to even thickness. Season with salt.

Preheat oven to 375 °F.

Layer cheese and vegetables, leaving 1-inch border on the bottom of the steak. Roll tightly into a log.

Tie with twine every 2 inches, then slice into pinwheels.

Sear on a hot grill or skillet to seal in cheese, then finish in the oven until medium.

Rest briefly, slice cleanly, and serve cheesy steak spirals.