Dad's Favorite Steak Recipes

Posted on June 14 2019

Dad should get the best meal for Father's Day! Here are a few simple but delicious recipes to make his steak taste incredible! 

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1.Garlic-Butter Steak

Ingredients

  • 2 tablespoons butter, softened, divided
  • 1 teaspoon minced fresh parsley
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon reduced-sodium soy sauce
  • 1 beef flat iron steak or boneless top sirloin steak (3/4 pound)
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • Mix 1 tablespoon butter, parsley, garlic and soy sauce.
  • Sprinkle steak with salt and pepper. In a large skillet, heat remaining butter over medium heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-7 minutes per side. Serve with garlic butter.

 

 

2. Key West Flank Steak

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Ingredients

  • 1 large red onion, sliced
  • 1 cup minced fresh cilantro
  • 1/4 cup white wine vinegar
  • 1/4 cup Key lime juice
  • 3 tablespoons extra virgin olive oil, divided
  • 6 Key limes, halved
  • 1 beef flank steak (1 pound)
  • 1 teaspoon kosher salt
  • 1/8 teaspoon pepper
 

       Directions

  • In a small bowl, combine onion, cilantro, vinegar, lime juice and 2 tablespoons oil until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add lime halves. Rub steak with remaining oil; sprinkle with salt and pepper. Add to bowl; turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade.
  • Drain steak, discarding marinade and limes in bowl. Place reserved marinade in a food processor; process until chopped chopped.
  • Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Baste occasionally with reserved marinade. Let stand 10 minutes before thinly slicing steak across the grain.

 

 

3. Pressure Cooker Mushroom Pot Roast

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Ingredients

  • 1 boneless beef chuck roast (3 to 4 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 1-1/2 cups dry red wine or reduced-sodium beef broth
  • 1-1/2 pounds sliced fresh shiitake mushrooms
  • 2-1/2 cups thinly sliced onions
  • 1-1/2 cups reduced-sodium beef broth
  • 1 can (8 ounces) tomato sauce
  • 3/4 cup chopped peeled parsnips
  • 3/4 cup chopped celery
  • 3/4 cup chopped carrots
  • 8 garlic cloves, minced
  • 2 bay leaves
  • 1-1/2 teaspoons dried thyme
  • 1 teaspoon chili powder
  • 1/4 cup cornstarch
  • 1/4 cup water
  • Mashed potatoes

Directions

  • Halve roast; sprinkle with salt and pepper. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1-1/2 teaspoons oil. When oil is hot, brown one roast half on all sides. Remove; repeat with remaining beef and 1-1/2 teaspoons oil. Add wine to pressure cooker. Cook 2 minutes, stirring to loosen browned bits from pan. Press cancel. Return beef to pressure cooker.
  • Add mushrooms, onions, broth, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in beef should read at least 160°.
  • Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer back to pressure cooker. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with mashed potatoes, meat and vegetables.
  • Freeze option: Place roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.
 
 

4. Cajun Butter Steak

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   Ingredients

  • 1/2 c. low-sodium soy sauce
  • 1/3 c. extra-virgin olive oil
  • 1/4 c. lightly packed brown sugar
  • 1/4 c. bourbon
  • 2 tbsp. whole-grain mustard
  • 2 tsp. cajun seasoning
  • 2 cloves garlic, minced
  • 1 tsp. fresh thyme leaves
  • 2 lb. tri-tip steak (or a very thick cut of sirloin)
  • 2 tbsp. butter, cut into tabs
  • Freshly chopped parsley, for garnish (optional)

 

    Directions

  1. In a large bowl, whisk together soy sauce, olive oil, brown sugar, bourbon, mustard, Cajun seasoning, garlic, thyme, and red pepper flakes. Pour out about ⅓ of mixture to use for glaze later. Toss steak in mixture and let marinate for 20 minutes, or up to 4 hours. (If marinating for more than 20 minutes, cover bowl with plastic wrap and refrigerate.)
  2. Heat grill or grill pan to high. Remove steak from marinade and season both sides with salt and pepper. Grill until charred on bottom, about 10 minutes. Flip steak, then lower grill to medium-high and cook for another 8 to 10 minutes. (A meat thermometer inserted into the thickest part of the meat should register around 130°.) Remove from grill and let rest on cutting board before slicing against the grain. 
  3. Meanwhile, make glaze: Pour reserved marinade into a small saucepan and bring mixture to boil over medium-high heat. Reduce heat to medium, and cook until mixture has thickened slightly. Whisk in butter until melted. Remove from heat
  4. Brush glaze over steak and garnish with parsley, if using.

 

5. Filet Mignon in Mushroom Sauce

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   Ingredients

  • 4 Tbsp unsalted butter divided
  • 2 Tbsp olive oil divided
  • 16 oz baby bella mushrooms thickly sliced
  • 1 small onion finely diced
  • 4 garlic cloves minced
  • 1 Tbsp fresh thyme minced (or 1 tsp dry thyme)
  • 24 oz filet mignon (beef tenderloin) steaks 6-8 oz each, about 1 1/2" thick
  • 1/2 cup Merlot wine or any dry red wine
  • 1 1/2 cups beef broth
  • 1/2 cup whipping cream
  • 1 1/4 tsp sea salt we use sea salt, divided
  • 1/2 tsp black pepper divided

    Directions

  1. Place a large heavy-bottomed pan over med/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add sliced mushrooms and cook 6 min or until softened and most of the liquid has evaporated. Add diced onion and cook 3 min, stirring often.
  2. Add minced garlic, 1 Tbsp thyme, 1/4 tsp salt and 1/8 tsp black pepper. Cook, stirring constantly, 2 min or until garlic is fragrant. Transfer mushrooms to a large plate. Wipe pan clean with a wet paper towel.

  3. Season steaks all over with 1 tsp salt and 1/4 tsp black pepper. Place the same pan over medium/high heat and add 2 Tbsp butter and 1 Tbsp oil. When the butter is hot and finished foaming, add seasoned steaks and sear 3-5 min per side for medium-rare (5-6 min for medium doneness*), turning once. When steaks reach desired doneness, transfer them to the plate with mushrooms.
  4. In the same pan over med/high heat, add 1/2 cup red wine and boil down until reduced by half (3 min), scraping the bottom to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup of liquid remains in the pan (5-7 min). Stir in 1/2 cup cream and boil 2 min or until slightly thickened. Season sauce to taste with salt and pepper if desired.
  5. Add steaks and mushrooms back to pan, spooning some of the sauce over steaks. Once steaks are just heated through, remove from heat and serve garnished with fresh sprigs of thyme if desired.

 

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