SURETYBEEF STEAK ACCOMPANIMENTS & RECIPES
INGREDIENTS
1cupUnsaltedButter,Softened
1CupBlueCheeseCrumbles
3TBLChoppedParsley
3TBLChoppedFreshBasil
3TBLFreshGarlic,Minced
INGREDIENTS
2CupsUnsaltedButter,Softened
1/4CupDijonMustard
2TBLFreshMincedGarlic
2TBLPreparedHorseradish
2TBLFreshChoppedThyme
2TBLFinelyCutFreshChives
2tspCayennePepper
2tspCrackedBlackPepper
2tspKosherSalt
CHIMICHURRI
INGREDIENTS
2CupsFreshChoppedParsley
3/4CupEVO
1/4CupRedWineVinger
1/2CupFreshChoppedGarlic
3TBLCalabrianChiliPepper
Brunoise(optional)
1TBLDriedOregano
1TBLCrackedBlackPepper
1TBLKosherSalt
DIRECTIONS
1 MixallingredientstogetherInmixingbowl
2. Placeinrefrigeratorforminimumoftwo hoursbeforeservice.
3 Bastebeefwhilegrilling,and/ortopsteak afterplating.
Spiced NY Strip with Sour Cream
Grits, Pimiento Chimichurri
Prep Time 90 Minutes
Cook Time 30 Minutes
Ingredients
● Four 12 oz Surety Strip Steaks
● Cholula Carne Asada Seasoning
● ½ Cup Stone Ground Grits
● 1 Cup Heavy Cream
● 1 Cup Chicken Stock
● ½ Cup Sour Cream
For the Chimichurri
● ½ T Black Pepper
● 1 T Salt
● 1 t Red Pepper Flakes
● 1 ½ T Smoked Paprika
● 1 T Dried Oregano
● 2 T Fresh Lemon Juice
● ½ Bunch Cilantro
● 1 Bunch Parsley
● 1 Red Bell Pepper - Seeds Removed
● 2 Green Onion
● 6 Cloves Garlic
● ⅓ Cup Red Wine Vinegar
● One 28 oz can Diced Pimento
For the Crispy Leeks
● Two leeks, green parts removed. Cut into 3” x ¼” pieces.
● 1 Cup Buttermilk.
● 1 T Hot Pepper Sauce
● 1 T Worcestershire Sauce
● 1 Cup Flour
1. Grits - Combine Heavy Cream, Chicken Stock, Sour Cream, and Grits. Cook until tender over medium-low heat, season with salt and pepper.
2. Chimichurri - Combine all ingredients in blender. Pulse until desired consistency is achieved. Refrigerate.
3. Crispy Leeks - Discard green, cut leeks into strips/rings. Combine Buttermilk, pepper sauce, and Worcestershire. Add leeks and let marinate for one hour.
4. Strain Leeks well. Toss with flour, shake to remove excess. Fry at 350 degrees until golden and crispy. Season with Salt and Pepper.
5. Season steak with Carne Asada rub, grill to desired temperature is reached. Allow steaks to rest for 10 minutes.
6. Slice steaks and serve with grits and chimichurri. Top with crispy leeks.
Ingredients
For the Strip Steak:
- 15-pound 0x1 strip loin
- Salt and freshly ground black pepper, to taste
- Olive oil for grilling
RED 12NCE RETY NEW RK STRIP AK WITH ITE
GARLIC SAUCE
For the Mushroom Sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 8 ounces white mushrooms, cleaned and sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
PreparationSteps
1.Preparingthe0x1StripLoin:
-Beginbyremovingthe15-poundstriploinfromtherefrigeratorandlettingitsitat roomtemperatureforabout30-60minutesbeforecutting.
-Placethestriploinonacleancuttingboard.Usingasharpknife,trimanyexcessfat (aroundtheedges)andsilverskinfromthemeat.Youwanttoleaveabout1/4-inch fatcapforflavor;justensureit’snotexcessive.
-Aftertrimming,youshouldhaveanice,cleanpieceofstriploinreadyforcutting.
PreparationStepsContinued
2.Cuttingthe12-OunceSteak:
-Measureouta12-ouncesectionofthestriploinusingakitchenscale.Thistypically translatestoasteakthatisapproximately1.5to2inchesthick.
-Cutthesteakperpendiculartothegrainofthemeattoensuretenderness.Usea sharpknifeforcleancutsandcreateauniformsteak.
3.Seasoning:
-Generouslyseasonbothsidesofthesteakwithsaltandfreshlygroundblack pepper.
4.PreparingforGrilling:
-Preheatyourgrilltohighheat(around450°F-500°F).
-Lightlybrushthegrillgrateswithoiltopreventsticking.
5.SearingtheSteak:
-Placetheseasonedsteakonthepreheatedgrill.Searforabout4-5minutesonone sidewithoutmovingittodevelopanicecrust.
-Flipthesteakandsearforanadditional3-4minutesformedium-rare,oradjustthe timingbasedonyourdesireddoneness.Useameatthermometertocheckthe temperature;medium-rareisabout130°F(54°C).
6.RestingtheSteak:
-Oncecookedtoyourliking,removethesteakfromthegrillandletitrestforatleast 5-10minutesonacuttingboard.Thisallowsthejuicestoredistribute.
7.MakingtheSimpleWhiteMushroomGarlicSauce:
-Inaskillet,melt2tablespoonsofbutterand1tablespoonofoliveoilovermedium heat.
-Addtheslicedwhitemushroomsandsautéuntiltheyarebrownedandtender, about5-7minutes.
-Stirinthemincedgarlicandcookforanadditional1-2minutes,untilfragrant.
-Pourintheheavycreamandstirwell,allowingthemixturetosimmerforabout3-5 minutesuntilthickened.Seasonwithsaltandpeppertotaste.
8.Serving:
-Slicetherestedstripsteakagainstthegrainintothickslices(ifdesired)orserveit whole.
-Spoonthewhitemushroomgarlicsaucegenerouslyoverthesteak.
-Garnishwithfreshlychoppedparsleyforapopofcolor.
NEW YORK STRIP STEAK WITH CARMALIZED ONIONS AND BLUE CHEESE
Ingredients
FortheSteaks:
•2@10to14ouncesSURETYNYStripSteaks
•1ounceofAvocadoOilorClarifiedButter
•4ouncesCaramelizedOnions
•2ouncesofBrieorBlueCheese
FortheCarrots:
•1poundCarrotspeeled
•2tablespoonsOliveOil
•SaltandPeppertotaste
ForthePotatoes:
•1poundNouvelle,waxyPotatoescutintobite size
•2tablespoonsGarlicorExtraVirginOliveOil
•1teaspoonThymefreshlychopped
•1teaspoonRosemaryfreshlychopped
PreparationSteps
1.Preheat Oven to 450°F / 232°C
2.Prepare the Steaks:
•1tablespoonParsleyfreshlychopped
•SaltandPeppertotaste
FortheMushroomSauce:
•1-ounceSweetButter(plus2ouncestoadd offtheheatattheend)
•¼cupShallotsminced
•2cupsMushroomssliced
•SaltandPeppertotaste
•2tablespoonsBalsamicVinegar(TheChef usedan“18yearsBalsamicVinegar”old whichissweeter)
•¼cupMarsalaWine(TheChefuseda“dry” Marsalasincehisvinegarissweet)
•¾cupBeefStock
•2ouncesBrieorBlueCheese(optional)
•CornstarchorRouxtolightlythicken (optional)
•1teaspoonThymefreshlychopped
•1teaspoonRosemaryfreshlychopped
Salt your steak on both sides and leave them in the refrigerator uncovered for at least 2 to 3 hours as much as 24 to 48 hours is even better.
PreparationStepsContinued
In a frying pan, heat the oil, and when hot add the steak and sauté until you create a beautiful crust on one side (it could take 3 to 4 minutes). Flip the steak on the other side, top each steak with the caramelized onion and the cheese and bake for about 5 minutes depending on your preference.
3.Prepare the Mushroom Sauce:
In a saucepan, heat the butter when hot, add shallots when light golden brown, add the mushrooms and add salt on top of the mushrooms. Sauté them until they have released all their water. Add the vinegar, wine, stock, cheese, and fresh herbs, and adjust salt and pepper to taste.
To thicken the sauce, use a little cornstarch diluted in water or just enough COOKED roux to thicken it to the right consistency lightly.
4.Prepare the Carrots: Peel and poach each carrot and plunge them into ice water to stop the cooking process.
In a lasagna pan, pour some olive oil, chopped parsley and salt & pepper and bake them with the steak to reheat for 5 minutes. Prepare the Potatoes: Poach in water until 95% cooked.
In a sauté pan, heat some olive oil and add garlic, thyme, and rosemary and add the potatoes to coat and sauté them until golden brown. Sprinkle parsley, adjust salt and pepper to taste and serve.