Tag Archives: A Cut Above

Sister 2 Sister Magazine: A Cut Above by Chef Jennifer Hill Booker

A Cut Above

by Chef Jennifer Hill Booker

 

Looking for the perfect steak for dinner but not sure where to start? This quick and easy guide helps you pick the right cut and recipe. Most steak lovers consider the Rib Eye the best all-around cut. Generous fat marbling makes the Rib Eye tender, juicy, and flavorful. Grilled, broiled, or pan-fried gives equally delicious results. The New York Strip is tender and full flavored, making it perfect for grilling. It’s usually cooked with a half-inch of fat running along one side to take advantage of the added flavor and richness. The Filet Mignon is your special occasion steak. It is the tenderest cut available and has the mildest flavor of all steaks. It’s a relatively lean cut and is often wrapped with bacon before grilling or topped with herbed butter when served.

 

April 2013

Steaks

Chef Jennifer Hill Booker

Your Resident Gourmet

 

Grilled Rib Eye Steaks

Yields 4 steaks

Ingredients:

4 (8 ounce) bone in rib-eye steaks2 tablespoons olive oil

Sea salt and freshly cracked black pepper, to taste

8 cloves garlic, minced

4 sprigs fresh rosemary

 

Directions:

Preheat grill to high heat.

 

Brush each steak lightly with olive oil and season liberally with salt and pepper.

Spread minced garlic into both sides of each steak. Let stand for 15 minutes.

Place the steaks on the preheated grill, and immediately turn after 30 seconds (this first turn is to ensure that one side is seared).

Place the fresh rosemary sprigs on top and cook 5-7 minutes per side, to desired doneness. Remove the rosemary sprigs just before turning and replace on top of the meat after turning.

Remove steaks from grill and allow to rest 5-10 minutes before serving.

Serve on a hot plate.

Enjoy!

 

April 2013

Steaks

Chef Jennifer Hill Booker

Your Resident Gourmet

 

Herb Crusted Fillet Mignon

Yields 4 steaks

Ingredients:

4-1 ½ inch thick filet mignon steaks

4 tablespoons extra olive oil

2 cloves garlic, minced

1 teaspoon fresh rosemary, chopped

1 teaspoon fresh thyme, chopped

1 teaspoon fresh marjoram, chopped

1/4 teaspoon Sea salt

1/4 teaspoon fresh cracked black pepper

 

Directions:

Preheat grill for high heat.

 

Heat olive oil and garlic in a small sauce pan over medium-low heat.

Remove from heat and add herbs. Allow to cool.

Place filet mignon into a shallow glass dish. Pour herb mixture over steaks and turn to coat. Cover and let marinate for 1-4 hours in refrigerator.

Remove steaks from refrigerator and allow to temper at room temperature for 30 minutes.

Remove excess oil, and season both sides of the steaks with salt and pepper.

Place on grill and cook for 5-6 minutes per side, or until desired doneness.

Allow Herb Crusted Fillet Mignon to rest 10 minutes before serving.

Enjoy!

 

April 2013

Steaks

Chef Jennifer Hill Booker

Your Resident Gourmet

 

Caribbean Style New York Strip Steaks

Yields 4-8 ounce steaks

Ingredients:

4-8 ounce New York Strip steaks

1 cup dark rum

1 cup pineapple juice

1 cup orange juice

1 cup dark brown sugar

2 tablespoons spicy brown mustard

1 small onion, chopped

2 cloves garlic, minced

 

Directions:

Preheat oven 400*F.

 

Combine rum, pineapple juice, orange juice, brown sugar, mustard, onion, and garlic in a large bowl.

Place steaks in a zip-loc bag and pour mixture over them. Marinate in refrigerator for 1 to 3 hours.

Remove steaks from zip-loc and place in a roasting pan. Pour marinade over steaks and allow to temper at room temperature for 30 minutes.

Place roasting pan into oven and cook 5-7 minutes on one side, turn steaks over, and cook an additional 5 minutes or until desired doneness.

Serve steaks with sauce from roasting pan.

Enjoy!

 

April 2013

Steaks

Chef Jennifer Hill Booker

Your Resident Gourmet

 

Mushroom Ragout

Yields 4 servings

 

Ingredients:

2 pounds white button mushrooms, sliced

2 cloves garlic, minced

1 tablespoon fresh thyme, chopped

1/2 teaspoon sea salt

1/2 teaspoon fresh cracked black pepper

1/3 cup Marsala wine or red wine

1/2 cup chicken or vegetable stock

1/2 cup heavy cream

2 tablespoons unsalted butter

 

Directions:

Heat large sauté pan over medium-high heat.

Add the butter. When it melts and foams add all the mushrooms at once.

Add the salt and pepper and simmer until all of the liquid is cooked out.

Once the liquid has cooked out, the mushrooms will start to sauté and brown.

Add the garlic and sauté that for a minute.

Add the Marsala wine and cook for an additional minute.
Add the chicken stock, cream, and chopped thyme to the Mushroom Ragout.

Cook for about three minutes more or until it slowly start to thicken up.

Adjust taste with additional salt and pepper.

Serve as a topping to your favorite steak.

Enjoy!

 

April 2013

Steaks

Chef Jennifer Hill Booker

Your Resident Gourmet

 

Garlic and Herb Steakhouse Butter

Yields 4-1 ounce servings

Ingredients:

4 ounces (1 stick) unsalted butter, room temperature

3 garlic cloves, minced

1/2 teaspoon Worcestershire sauce

1/4 teaspoon fresh cracked black pepper

1/4 teaspoon large grain Sea salt

1/4 teaspoon smoked paprika

1 tablespoon fresh Italian parsley, chopped

 

Directions:

Place all of the ingredients into a bowl and mix to combine thoroughly.

Using a rubber spatula scrap the butter mixture on to a square of parchment paper.

Roll into a log, twisting the ends to form a tight tube.
Refrigerate the Garlic and Herb Steakhouse Butter until firm.

When ready to use, remove parchment paper and slice into rounds.

Place on top of hot steak just before serving.

Enjoy!