Best Steak With Orange Thyme Sauce Recipes

ORANGE-THYME SAUCE AND MARINADE FOR GRILLING

Steps:

• In a small bowl, combine all the ingredients. Set aside 1/3 cup for basting meat.
• Grill steak, chicken or pork over medium high heat basting with some of the reserved sauce near the end of cook time so it does not burn.

GRILLED SWORDFISH STEAKS WITH ORANGE THYME SAUCE

Steps:

• Wipe the swordfish steaks dry with paper towels. Coat on both sides with two tablespoons olive oil. Set aside.
• Heat the remaining olive oil in a skillet with one tablespoon butter. Add the shallots and garlic and cook until soft. Add the tomatoes and thyme and cook for three minutes.
• Add the orange juice and white wine and reduce slightly, cooking for five more minutes. Season with salt and pepper and set aside until the fish is about to be grilled.
• Preheat coals for grilling. Cook the fish about five minutes on each side, depending on the thickness of the steaks. Meanwhile, bring the sauce to a boil. Off heat, stir in the remaining butter. Pour the sauce over the steaks and serve.

FILLET STEAK WITH THYME & GARLIC CRUST

Steps:

• Heat the oven to 220 degrees Celsius.
• Pulse the bread in a food processor until the crumbs are coarse (you don't want them really fine).
• Put the melted butter into a small bowl, and add the garlic, thyme and fresh breadcrumbs. Stir until well combined.
• Heat a frypan onto high heat & add the olive oil. The pan should be smoking.
• While the pan is heating, trim any excess fat and silverskin from the steaks, and grind black pepper to taste over the steaks.
• Using tongs (and watch for spatters) put the steaks into the pan and quickly sear on all sides.
• Remove to an oven tray and spread with Dijon Mustard to taste.
• Pile the crumb mixture on top in an even layer, and put into the oven until cooked to your liking (I like this rare, so about 15 minutes or so at most for me is fine). Ensure that the crumb doesn't burn (but it should be golden).
• Rest for 5-10 minutes in a warm place.
• Serve with fresh greens & potatoes.

THYME HONORED STEAK

Steps:

• Drizzle two teaspoons olive oil on steaks and spread with your hands to cover steaks with a film of oil. Season both sides of steak with salt and pepper. Coat both sides with thyme leaves, pressing with your hands to make them adhere. Heat the two tablespoons olive oil on high heat in a heavy skillet until very hot but not smoking. Add one tablespoon butter, tilting the pan to coat and immediately add steaks and sear until steaks are beginning to brown and a nice crust forms, about 3-4 minutes.
• Turn steaks, reduce heat to medium-high and continue cooking until steaks are medium rare, about another 4 minutes depending on thickness of steaks. Remove steaks to a platter and cover loosely with foil to keep warm. Reduce heat to medium and add shallot to pan, cook stirring until shallot begins to soften, about 2 minutes.
• Add wine to pan and continue cooking, scraping bottom of pan to loosen brown bits. When almost all wine has evaporated, add chicken broth, raise heat to high and boil until reduced by half. Swirl in remaining butter. Taste sauce and season with salt and pepper if needed, then pour over steaks. Serve immediately.