Best Al Rokers Steaks As Big As Your Head Recipes
STEAKS AS BIG AS OUR HEAD
Steps:
- Rinse the steak under cold running water and pat dry with paper towels. With a sharp knife, make several small cuts in the meat, without cutting all the way through. Press a sliver of garlic into each cut. If you have any garlic left over, set it aside.
- In a shallow, non-reactive pan, mix together the olive oil, rosemary, salt, pepper, and any leftover slivers of garlic.
- Place the steak in the olive oil marinade and turn to coat. Let sit at room temperature for about 1/2 hour.
- Meanwhile, prepare a charcoal fire or preheat a gas grill for direct grilling over high heat. Remove the steaks from the pan, discard the marinade, and place the steaks on the grill. A thicker steak (such as the porterhouse) will take at least 10 minutes per side to reach medium-rare (145 degrees F on an instant-read thermometer) and a thinner steak (such as the T-bone) will take as little as 7 minutes per side.
- Remove the steak from the grill and place it on a cutting board. Cover the meat with a piece of aluminum foil to keep it warm, and allow the meat to rest for 5 minutes before slicing it against the grain.
AL'S RUB
Provided by Food Network
Time 15m
Number Of Ingredients 8
Steps:
- Mix all ingredients together and store in airtight container.
- Remember... low and slow.
AL ROKER'S STEAKS AS BIG AS YOUR HEAD
I think this was from before he lost all that weight! This is the most flavorful and delicious steak meal that I've ever had. The compound butter doesn't HAVE to be formed but it makes for a nice presentation. There will be left over compound butter. (great slathered on nice crusty warm bread) Courtesy of Al Roker. (prep/cooking times do not account for marinating and resting of meat)
Provided by CHRISSYG
Categories Meat
Time P25DT15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Up to one day ahead: Soften butter a bit but not quite to room temperature.
- Mix in the chopped rosemary, orange zest and pepper.
- Shape into a log on a sheet of waxed paper.
- Seal the ends and refrigerate.
- (best done at least an hour before serving).
- Place steaks in a large container with the first 4 ingredients.
- Turn to coat.
- Cover and marinate in the refrigerate for at least 2 hours, turning occasionally.
- Prepare grill to high heat.
- Do not wipe the garlic pices off the steaks.
- Grill steaks to desired doneness, adding some of the garlic and rosemary from the marinade as you grill.
- Allow steaks to rest, covered 5 minutes before serving.
- Slice compound butter into approximately 1 Tablespoon sized disks.
- Serve Steak topped with a disk of the butter.
- Call the cardiologist.
Nutrition Facts : Calories 333.9, Fat 36.6, SaturatedFat 16.5, Cholesterol 61, Sodium 165.1, Carbohydrate 2.4, Fiber 0.6, Sugar 0.1, Protein 0.6
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Al Roker is widely known for his role as a weather anchor on NBC's Today show. However, he is also known for his passion for cooking and grilling. Al Roker's steaks are a popular topic of discussion, with many people interested in learning more about his recipes and cooking techniques.
Al Roker's Inspiration
Al Roker grew up in Queens, New York, where he was exposed to a wide range of cuisine. His mother was a cook for the school system, and his father loved to grill. Al Roker's passion for cooking and grilling was sparked by his father's love for barbecuing.Al Roker's Cooking Techniques
Al Roker is known for his love of grilling and smoking meats. He is a firm believer in low and slow cooking, allowing the flavors to develop over time. Al Roker has also been known to use a variety of rubs and marinades to add flavor to his meats.Al Roker's Steaks
Al Roker's steaks are known for their size and flavor. He often uses thick cuts of meat, such as ribeyes and porterhouse steaks, which he seasons with his favorite rubs and marinades. Al Roker is also known for his use of high-quality meats, such as wagyu beef, which he believes adds to the flavor of the steak.Wagyu Beef
Wagyu beef is a high-quality meat that comes from Japanese cattle. This beef is known for its marbling, which adds to the flavor and tenderness of the meat. Al Roker is a big fan of wagyu beef, and often uses it in his steak recipes.Thick Cuts of Meat
Al Roker is known for his use of thick cuts of meat, which he believes adds to the flavor and tenderness of the steak. He often uses ribeyes and porterhouse steaks, which can be up to 2 inches thick.Rubs and Marinades
Al Roker is a big fan of rubs and marinades, which he believes add flavor to the meat. He often uses a combination of spices, herbs, and oils to create his favorite rubs and marinades.Al Roker's Grilling Tips
Al Roker is a master of the grill, and has shared many of his grilling tips over the years. Some of his top tips include:Allow the Grill to Heat Up
Al Roker believes it is important to allow the grill to heat up before adding the meat. This helps to sear the meat and keep it from sticking to the grill.Low and Slow Cooking
Al Roker is a firm believer in low and slow cooking, allowing the flavors to develop over time. He recommends cooking the meat at a lower temperature for a longer period of time.Use a Meat Thermometer
Al Roker recommends using a meat thermometer to ensure the meat is cooked to the desired temperature. This helps to prevent overcooking or undercooking the meat.Let the Meat Rest
After grilling, Al Roker recommends letting the meat rest for a few minutes before slicing. This helps to retain the juices in the meat and keeps it tender.Conclusion
Al Roker's steaks are a popular topic of discussion, with many people interested in learning more about his recipes and cooking techniques. Al Roker is known for his use of high-quality meats, such as wagyu beef, and his love of thick cuts of meat. He is also a master of the grill and has shared many of his grilling tips over the years.- Al Roker is a celebrity chef and television personality who has contributed to the culinary world with his delicious recipes and cooking tips.
- One of his most popular recipes is the "Steaks as Big as Your Head", which is a great dish for anyone who loves a juicy and flavorful steak.
- In this article, we will discuss some valuable tips to keep in mind when making Al Roker's Steaks as Big as Your Head recipes to ensure that you get the most delicious and succulent steak possible.
1. Choosing the Right Cut of Meat
- The first step to making a delicious steak is selecting the right cut of meat.
- Al Roker's Steaks as Big as Your Head recipe calls for a Ribeye steak, which is a great choice because of its rich marbling and intense flavor.
- Some other cuts that work well for this recipe include T-bone, Porterhouse, and New York Strip steak.
- It's important to look for a cut of meat that has good marbling, as this will help to keep the steak juicy and flavorful during cooking.
2. Letting your Steak Reach Room Temperature
- Before cooking your steak, it's a good idea to let it sit at room temperature for about 30 minutes to an hour.
- This will help to ensure that the steak cooks evenly and is not cold in the middle.
- It's also important to pat the steak dry with a paper towel to remove excess moisture, as this can prevent the steak from getting a good sear.
3. Seasoning your Steak
- Al Roker's Steaks as Big as Your Head recipe calls for a simple seasoning of salt and pepper, but you can add other spices and herbs to your liking.
- It's important to season your steak generously on both sides to ensure that it's flavorful throughout.
- You can also marinate your steak for a few hours beforehand to add even more flavor.
4. Preparing your Grill or Pan
- If you're grilling your steak, it's essential to preheat your grill to a high temperature for at least 10 minutes before cooking.
- If you're using a pan, heat it up over medium-high heat until it's hot but not smoking.
- For both methods, it's a good idea to oil the grill or pan lightly to prevent the steak from sticking.
5. Cooking your Steak
- Place your steak on the grill or pan and let it cook on one side for 4-5 minutes or until a rich golden brown crust has formed.
- Flip the steak over and cook for an additional 3-4 minutes, or until the steak is cooked to your desired level of doneness.
- If you have a meat thermometer, you can check the internal temperature of your steak to ensure that it's cooked to your liking.
- For rare steak, the internal temperature should be around 125-130 degrees Fahrenheit, while medium-rare should be around 135-140 degrees Fahrenheit.
- Let the steak rest for at least five minutes before cutting into it to allow the juices to distribute evenly throughout the meat.
6. Pairing Your Steak with Sides and Sauces
- Al Roker's Steaks as Big as Your Head go great with a variety of sides and sauces.
- You can serve your steak with classic sides like roasted potatoes, grilled asparagus, or a simple green salad.
- You can also add some sauces like chimichurri, béarnaise sauce, or a classic steak sauce to enhance the flavor of your steak even further.
Conclusion
- Al Roker's Steaks as Big as Your Head recipe is a simple and delicious dish that is perfect for any meat lover.
- By following these valuable tips, you can ensure that your steak is juicy, flavorful, and cooked to perfection every time.
- Remember to choose the right cut of meat, let your steak reach room temperature, season it well, prepare your grill or pan, cook it to your desired doneness, and pair it with delicious sides and sauces.
- With these tips in mind, you'll be able to create a mouthwatering steak that is sure to impress your guests.