Steak

Recent Recipes

• 1

  Steak Montreal

  This recipe—affectionately dubbed Steak Montreal—lands somewhere between Montreal smoked meat, steak frites, and steak au poivre. What ties it all together is my homemade version of the iconic Montreal steak seasoning, the brainchild of Schwartz’s Deli and the flavor backbone of the city’s bizarro pastrami. Order their towering smoked meat sandwich and you’ll get what I mean.
  Montreal steak seasoning is a staple in spice aisles everywhere, but most versions miss the mark on the coarse texture and fresh grind that define the Schwartz’s original. Luckily, it’s easy (and delicious) to make at home—and you get full control over how coarse or fine you want the blend. If you have them on hand, throw in an extra teaspoon of Szechuan peppercorns for a little extra zing.
  
  

• 2

  Double Char Steak With Bourbon Marinade

  “Since the earliest days of our nation, beef and bourbon have been keeping one another fine company. There's something about the sweetness of sipping whiskey that enhances the rich, meaty flavor of beef. For an uptown version of this dish, use New York strip steaks or a beef tomahawk. For a more affordable version, use skirt steak. Either way, the bourbon soy marinade takes the beef to a whole new level.”—Steven Raichlen

• 3

  Steak au Poivre With a Chocolate Balsamic Pan Sauce

  Here is a Valentine's spin on a beloved French steak classic, steak au poivre. You start with coarsely ground black pepper, lots of it. If you don’t have an adjustable pepper grinder, you can grind or bash your peppercorns with a mortar and pestle, or the bottom of a heavy skillet on a cutting board, bonus points if the cutting board has one of those “juice grooves” in it, better for catching and containing stray peppercorns. After you have seasoned and seared your steak a rich pan sauce is constructed with the unlikely but very complementary addition of chocolate. Chocolate is just as great in savory applications as sweet. In this recipe the sauce is “mounted” with a generous addition of butter as well a block of your favorite dark chocolate.
  
  

• 4

  Mojo-ish Steak & Batatas

  Although ‘batata’ refers to potatoes in general in some Spanish-speaking countries, in this context, we’re focusing on a type of white sweet potato widespread throughout Latin America and the Caribbean. In this twist on steak and potatoes, cubed batatas are first boiled and then baked at high heat to achieve a crispy exterior and creamy, sweet insides. If you can’t find batatas, sweet potatoes will work just as well and be just as delicious. A mojo-adjacent marinade, heavy on the sour orange and garlic, shows up twice, once to marinate the steak and again to toss with our cooked batatas. Skirt steak is ideal for this dish as it remains tender and flavorful even after marinating for a few hours in the acidic mojo marinade.