WELL-DONE STEAK WITH BLUE CHEESE COMPOUND BUTTER
Provided by Trisha Yearwood
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the 1 cup butter, blue cheese, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a food processor. Process until well blended and smooth. Transfer to a sheet of plastic wrap and roll into a cylinder. Wrap tightly and place in the freezer to chill.
- Remove the steaks from the refrigerator and let them come to room temp for 30 to 45 minutes. Meanwhile, preheat the oven to 450 degrees F.
- Sprinkle the steaks with salt. Heat a cast-iron grill pan over high heat until starting to smoke, then add a small amount of oil to the pan. Place the steaks in the pan and cook for 4 minutes. Flip and cook for another 4 minutes. Turn off the oven and transfer the pan to the oven for 8 minutes, or until the steaks reach an internal temperature of 155 degrees F.
- Place 1/2 tablespoon of the remaining butter on each steak and allow the steaks to rest for 5 minutes before serving; the internal temperature will climb another 5 degrees.
- Serve the steaks topped with blue cheese compound butter.
CORNED BEEF AND CABBAGE...THE RIGHT WAY...
Why buy the nasty preservative filled corned beef in a bag when you can just as easily make your own?
Provided by Mom2Eight
Categories Roast Beef
Time P7DT4h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine water, salt, sugar, mustard, spices, and 3 cloves minced garlic in an 8-quart nonreactive stock pot.
- Bring to a boil over high heat.
- Remove from heat and set aside to cool.
- When liquids have cooled, trim the corned beef of excess fat and put into the liquid.
- You may need to transfer the liquids and corned beef to a larger container or bowl, just make sure it is nonreactive.
- If necessary, add more cold water to cover the beef.
- Using a heavy pottery bowl or a few small bowls, weigh the corned beef down so it will stay submerged in the water.
- Cover the pan and refrigerate for 5 to 7 days in the refrigerator.
- Take out once a day to stir lightly, and turn the beef as needed.
- On the 6th or 7th day, remove the beef from the brine and rinse well with cold water.
- Place in a large (8-quart or larger) pot.
- Cover with cold water and add the celery, onions, and 2 cloves minced garlic.
- Bring to a boil; skim off any scum which develops on the surface.
- Reduce heat to medium-low; cover and simmer for 2 1/2 hours.
- Uncover the pot and add the potatoes, carrots, rutabaga or turnip, and cabbage.
- An 8-quart pot should be large enough, but if you don't have room for all of the vegetables, bring another pot of water to a boil and add a 1 tablespoon of salt; add the cabbage or other vegetables which wouldn't fit.
- Cover the large pot and cook until meat and vegetables are tender, about 1 hour longer.
- If cooking some vegetables in another pot, cook just until tender and keep warm.
Nutrition Facts : Calories 2035.7, Fat 142.2, SaturatedFat 56.8, Cholesterol 386.3, Sodium 28733.1, Carbohydrate 88.3, Fiber 10.2, Sugar 45.9, Protein 98
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