Blog posts tagged with 'steak'

Remove steak from the fridge and pat dry. Lightly season both sides of steak with salt and pepper and add to a large skillet on medium-high heat. 

Cook until the steak is well done (about 5 minutes each side). Let rest and then thinly slice.

Bring water to boil in a medium sized pot. 

Add potatoes and let cook for 10 minutes.

Once potatoes are done boiling, pat dry and evenly place on a baking sheet. Add to the oven at 450 F and let cook for 10 minutes.

Meanwhile, cook 4 slices of bacon in a skillet until crispy and done. 

Remove bacon from pan and reserve the bacon grease. Finely chop bacon into small bits.

Add eggs and heavy cream to a medium sized bowl and whisk well. 

Season with seasoned salt and paprika. 

Add eggs to the skillet along with diced jalapeno. Cook until eggs are solid and begin to get golden brown. Remove from the pan and set aside.

Add reserved bacon grease to the skillet and let heat. 

Once oil is heated, add the potatoes in an even layer and let cook until crispy and golden brown. Remove from the skillet and set aside.

To the skillet, add the corn tortillas and let cook for 1 minute or until outside begins to toast. 

Remove tortillas from skillet and top with sliced steak, eggs, bacon, potatoes, and cheddar cheese.

Serve and enjoy!

Tenderize ribeye and thinly slice. Season with salt and pepper and set aside.

Heat a cast iron skillet to medium high heat and add oil. 

Once oil is hot, arrange ribeye pieces in the pan and cook until all sides are seared and brown. Remove from pan.

Add butter to the pan and add onion, carrot, garlic, and mushrooms. 

Cook until vegetables begin to soften and onions are translucent then add salt and pepper. 

Mix well and stir in dijon mustard and tomato paste. Let cook for 1 minute.

Add flour to the vegetable mixture and mix. 

Next, add worcestershire sauce, beef stock, and steak. Let simmer for 30 minutes and add mayonnaise. 

Mix until consistency is smooth and there are no clumps.

Cook egg noodles according to package and drain. Serve with sauce and enjoy!

To a large bowl, add balsamic vinegar, olive oil, salt, pepper, italian seasoning, and half of the fresh basil. 

Mix well and add steak to the bowl, making sure it is fully coated in marinade. Let steak marinade for 2-8 hours in the fridge.

To a small baking pan, add tomatoes, olive oil, salt, and pepper. 

Toss and put in the oven at 400F for 25 minutes. Remove from the oven and let cool.

In a medium saucepan, heat beef stock. 

To a large pan, add olive oil, shallots, garlic, and seasonings. 

Let cook until shallots are translucent and then add arborio rice. 

Mix rice frequently until it begins to toast and then add one ladle full of beef stock. 

Stir frequently until beef stock is absorbed and then add another ladle full. Continue until rice beef stock is gone or until rice is cooked. 

Stir in roasted tomatoes.

Preheat a grill to medium high heat and add steak. 

Cook until steak is desired doneness. Remove from heat and let rest for 5 minutes. Thinly slice steak.

Add to a bowl with risotto and garnish with remaining basil. 

Let cool and enjoy!