Best Tubesteak Pate Recipes

TOURNEDOS ROSSINI

Steps:

• Remove the beef from the fridge about 15 minutes before you want to start cooking.
• Place a large frying pan over a high heat and let it get searingly hot. Add the oil.
• Season the steak with salt and then sear each side of the beef until you have a wonderful crust.
• Reduce the heat to medium and cook for 2 minute a side.
• Then add a knob of the butter and cook for a further minute (2 if you want it closer to medium) (see notes)
• Remove the steak and set aside on a plate tented with foil.
• Place the pan back on the heat and add in another knob of the butter.
• Cut the onion in half, but leave on the skin and place the onion into the pan, cut side down.
• Leave the onion to cook until it is very crispy and blackened on the bottom.
• Remove it from the pan and pour in the port. Let it sizzle and deglaze the pan.
• Add the red wine and stock then cook until it is well reduced (about half).
• Whilst it is reducing carefully spread the pâté over the steaks.
• Once the sauce has reduced whisk in the remaining butter and carefully side the steaks and any collected juices back into the pan.

TUSCAN RIB-EYE STEAK

Steps:

• For the marinade: The day before you plan on cooking your steak, place the rib-eye in a resealable baggie along with the olive oil, rosemary, thyme and garlic. Move the herbs and garlic around in the bag to coat the steak with all the flavors. Refrigerate overnight.
• For the steak: Remove the steak from the refrigerator 30 minutes before cooking. Preheat the oven to 400 degrees F.
• Heat a grill pan over medium-high heat. Sprinkle the steak evenly with 1 teaspoon of the salt. Place the steak on the grill pan and sear for 5 minutes without moving the steak. Flip the steak and repeat on the other side. Remove the steak to a baking sheet and place in the oven for 10 minutes for medium doneness. Allow the steak to rest for 15 minutes.
• Meanwhile, in a small bowl mix together the lemon zest, lemon juice, 2 teaspoons olive oil, rosemary, thyme, 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Set aside.
• Heat a small nonstick skillet over medium heat. Add 1 teaspoon olive oil and slide in the egg, being careful not to break the yolk. Sprinkle with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Reduce the heat to medium-low and gently cook the egg until the white is just set and the yolk is still soft, about 3 minutes.
• Transfer the rested steak to a serving plate. Scatter the arugula over the steak and drizzle 1 teaspoon of the herb oil. Lay the egg, sunny-side up, over the top. Drizzle with the remaining herb oil and season with a few grinds of black pepper.

TUBESTEAK PATE

Steps:

• Cook bacon and place on a plate with a paper towel for later.
• Blend hot dog in blender.
• Add relish and olives.
• Continue to blend at high speed for 90 seconds.
• Spread the saltine crackers generously with mayonnaise.
• Spread pate on crackers, Top with bacon; add pepper to taste.

PASTIES II

Steps:

• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape into a ball. Wrap in plastic and refrigerate.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• In a large bowl, combine meat, potatoes, onion, rutabaga and chopped carrots. Season with salt and pepper. Divide dough into six pieces, and shape into balls. On a lightly floured surface, roll each ball into a 6 inch round. Place approximately 1 cup filling on one half of each. Dot each with 1 tablespoon margarine. Draw the other half of the pastry over the filling. Crimp edges to seal in filling. Prick with a fork and place on prepared baking sheet.
• Bake in preheated oven for 1 hour.

T-BONE STEAK WITH THYME AND GARLIC BUTTER

Steps:

• Heat the butter and oil in a large frying pan over high heat for 1-2 minutes or until the butter starts to foam. Sprinkle the steak with salt and pepper. Add the thyme, garlic and steak to the pan and cook for 4-5 minutes on each side, spooning the butter over the steak, for medium-rare or until cooked to your liking. Drizzle the steak with the butter to serve.