steak Archives - For the Love of Food

Tomahawk Cowboy Ribeye Steak for Dad

Nicole Hood — Sat, 15 Jun 2019 12:30:00 +0000

Happy Father’s Day!

Today we are serving a show stopper for dinner: Tomahawk Cowboy Ribeye Steak.

This steak is not only rich and delicious but a stunning piece of meat!

My husband and I have shared one before at a steak house and it was simply amazing so when I saw them available at our local meat counter I had to try it myself!

What is a Tomahawk Steak?

Tomahawk Steak, aka Cowboy Ribeye is a bone-in ribeye steak cut with the entire rib bone intact. It got it’s name because it has the appearance of a Tomahawk axe. They are large enough to serve at least two and make for a beautiful, impressive plate presentation.

Tomahawk Cowboy Ribeye Steak for Dad

Feeds 2-4

Ingredients

36 oz Tomahawk steak
1 cup marinade {I used teriyaki}
kosher salt/cracked black pepper to taste
butter or oil for saute
garlic butter for topping {optional}

Instructions

If you chose to marinade your steak add it to a large baking pan and coat both sides with marinade.
Place in the fridge for at least an hour.
Remove from the fridge and season both sides with salt and pepper.
Preheat oven to 400 degrees.
Heat a large cast iron pan over med high heat.
Add butter or olive oil to coat the bottom of the pan.
Add your steak and sear for 5 minutes then flip and sear the other side.
Place the steak, in the pan, in the oven and cook to desired temperature. We cooked for 35 minutes for med rare (approx 135 degrees in the center}.
Remove from oven and let rest for 5-10 minutes.
Top with garlic butter then slice and serve.

If you chose to marinade your steak,

add it to a large baking pan and coat both sides with marinade.

I used my favorite Mr. Yoshida’s Teriyaki.

I have also cooked it many time without sauce.

Place in the fridge for at least an hour.

Remove from the fridge and season both sides with salt and pepper.

Heat a large cast iron pan over med high heat.

Add butter or olive oil to coat the bottom of the pan and add your steak.

Sear for 5 minutes then flip and sear the other side.

Preheat oven to 400 degrees.

Place the steak, in the pan, in the oven and cook to desired temperature.

We cooked for 35 minutes for med rare (approx 135 degrees in the center}.

Remove from oven and let rest for 5-10 minutes.

Top with garlic butter then slice and serve.

It looks so good I had to keep Ashton from eating it right off the bone!

Happy Father’s Day!

The post Tomahawk Cowboy Ribeye Steak for Dad appeared first on For the Love of Food.

Cowboy Steak and Potato Kabobs #SummerGrilling

Nicole Hood — Fri, 10 May 2019 10:00:00 +0000

Today’s #SummerGrilling recipe has been sponsored by Hamilton Beach and BBQGuys, however, all opinions are my own. #AD #HamiltonBeach

Kabobs on the grill are one of my family’s favorite summertime meals. I love how easy they are to assemble and how you can customize them just about any way you want! Today I was inspired by my hubby and his favorite “meat and potatoes” manly meals.

I call these Cowboy Steak and Potato Kabobs because they are just what a cowboy would like- hearty steak, baby potatoes, onions,and mushrooms all seasoned to perfection and grilled until juicy and tender. I uses my new Hamilton Beach indoor searing grill and IGrill digital meat thermometer from BBQGuys and our dinner turned our perfect!

#SummerGrilling Week

This week, we’re sharing the best grill recipes and celebrating the start of summer with an amazing giveaway, sponsored by BBQGuys, Farmer’s Pantry, Joy Jolt, The Spice House, and Torani. Learn more about our sponsors here: Coconut Granita .

Connect with Hamilton Beach

Connect with BBQ Guys

Cowboy Steak and Potato Kabobs

Makes 6 kabobs

Ingredients

1/2 lb sirloin steaks cubed
8 oz pkg baby bella mushrooms stems removed
1 large yellow onion cut in chunks
1/2 lb baby yellow potatoes lightly steamed
1 tbsp seasoning blend {I used The Spice House Gateway to the North}
olive oil for drizzling

Instructions

Turn on your Hamilton Beach indoor searing grill, set to 350 degrees, and heat for 10 minutes or until the green ready light is on.
Meanwhile, thread the ingredients on the six skewers.
Brush with olive oil and the sprinkle all over with seasoning.
Place kabobs on the grill, about 2-3 at a time so they grill evenly.
Rotate after 4 minutes and continue to cook.
Once meat is browned on all sides, use your BBQGuys iGrill meat thermometer to check the temp. You want it at least 145 degrees for med rare.
To serve: add a kabob {or two} to a plate and serve with a side of grilled asparagus.

Turn on your Hamilton Beach indoor searing grill, set to 350 degrees,

and heat for 10 minutes or until the green ready light is on.

I used sirloin and trimmed the fat off then cut it into cubes for the kabobs.

I went with the meat and potatoes theme and used steamed baby yellow potatoes along with chunks of onion and whole mushrooms, stems removed.

Thread the ingredients on the six skewers.

I did at least two of everything, ending and beginning with a couple cubes of beef.

Brush kabobs all over with olive oil.

The Spice House seasonings were another sponsor from Summer Grilling that I used in my Grilled Shrimp Dip recipe. For these kabobs I used their versatile Gateway to the North seasoning blend, with is maple and garlic flavors.

Sprinkle on both sides with seasoning.

Now it’s time to get grilling!

I love this indoor grill! It sears at a high temp and has non stick plates that are removable and dishwasher safe. Easy cooking and cleanup!

Place kabobs on the grill, about 2-3 at a time so they grill evenly.

Rotate after 4 minutes.

Continue to cook until meat is browned on all sides.

Use your BBQGuys iGrill meat thermometer to check the temp.
You want it at least 145 degrees for med rare.

I love the iGrill thermometer provided to me for #SummerGrilling from BBQGuys.
Made by Weber brand, the iGrill mini grilling thermometer is a pocket-sized smart thermometer that works with a free app on your phone to help you multitask and keep track of your cooking and temperatures.

To serve: add a kabob {or two} to a plate and serve with a side of grilled asparagus.

Even my kids loved these juicy and tender kabobs for our weekly grilled dinner!

Enter the #SummerGrilling Giveaway!

Official Rules and Conditions for the #SummerGrilling Giveaway: One grand prize winner will receive a prize package including:

iGrill Mini Grilling Thermometer from BBQGuys
Case of Cornbread Crisps from Farmer’s Pantry
Indoor Searing Grill from Hamilton Beach
Stella High Ball Glassware from Joy Jolt
Best Seller Collection from The Spice House
1 Year Supply of Syrups from Torani
$100 via PayPal

a Rafflecopter giveaway
Open to US residents 18+. One (1) winner will be chosen. Prize must be claimed within 48 hours of announcement or a new winner will be drawn. Prize will be delivered electronically. All entries will be verified. This giveaway is in no way associated with Facebook, Pinterest, Twitter, Instagram, Rafflecopter, or any other entity unless otherwise specified. Giveaway ends 5/18/2019. Enter using the widget below. Comment each day for even more chances to win!

The post Cowboy Steak and Potato Kabobs #SummerGrilling appeared first on For the Love of Food.

Welcome Home Steak and Asparagus Eggs Benedict with Spicy Hollandaise

Nicole Hood — Sat, 31 May 2014 21:59:00 +0000

Try this Steak and Asparagus Eggs Benedict with Spicy Hollandaise for a holiday brunch or even a breakfast for dinner.

It’s my husband’s favorite meal and the first meal I made when he came home from deployment.

I thought this was the ideal recipe to post during our week of Pot Roast and Pinot recipes and the gift card giveaway. Pot Roast and Pinot in my hometown area of Pensacola, FL has an amazing weekend brunch which features many delectable specialties including Red Velvet Pancakes, French Toast, and get this- six different Eggs Benedicts! So today I am sharing my husband’s favorite Eggs Benedict recipe- Steak and Asparagus Eggs Benedict. Try this at home and then try the brunch at Pot Roast and Pinot!

When Ashton came home from deployment in April I told him I would cook him any meal he wanted. I was thinking jumbo shrimp, filet mignon, sushi…gourmet all the way! But my man, a true breakfast lover (especially eggs!), wanted simple Eggs Benedict! So, true to fashion, I could not just make boring ol’ plain Eggs Benedict for his first meal home so I jazzed it up a bit and came up with this delicious Steak and Asparagus Eggs Benedict topped with a Spicy Hollandaise sauce.

Steak and Asparagus Eggs Benedict with Spicy Hollandaise

Makes 4 servings

Ingredients

2 sirloin or filet steaks cooked to desired temp
1 bunch asparagus ends trimmed
1 tbsp garlic minced
4 eggs
2 tbsp white vinegar
bread of choice split and toasted (I recommend Bagel Thins or English Muffins)
olive oil for saute
salt/cracked black pepper to taste
chives chopped for garish

Hollandaise:

3 egg yolks
1 1/2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon cayenne
10 tablespoons unsalted
butter

Instructions

Preheat oven to 375 degrees.
Reserve 8 asparagus stalks and toss the remaining asparagus in olive oil and season with salt and pepper. Spread on a baking sheet and roast for 20 minutes, tossing once in between.
Season steaks with salt and pepper and rubbed with fresh garlic.
Cook in a heavy skillet with a swirl of olive oil over medium heat until desired temperature.
Remove from heat and let rest 10-15 minutes before slicing.
Meanwhile take the remaining 8 asparagus stalks and steam until cooked but still with some crunch, about 10-15 minutes.

For poached eggs:

Bring a pot of 4 cups of water and 2 tablespoons white vinegar to a boil over medium, then turn down to a simmer.
Break eggs, one at a time into a bowl and slide into simmering water.
Cook for 2 minutes, until whites are cooked but yolk is still runny.
Remove with a slotted spoon.

For Hollandaise sauce:

Melt the butter slowly in a small pot. Try not to let it boil – you want the moisture in the butter to remain there and not steam away.
Add the egg yolks, lemon juice, salt and cayenne into a bowl.
Blend the egg yolk mixture at medium speed with an immersion blender (or use a traditional bender) until it lightens in color, about 20-30 seconds.
Once the yolks have lightened in color, turn the blender down to its lowest setting and drizzle in the melted butter slowly, while the blender is going until it is a smooth sauce.

To plate:

Place one lightly toasted piece of bread (I used Bagel Thins) face up on a plate.
Top with sliced steak (4-5 pieces).
Add poached egg then 2 steamed asparagus spears.
Top with a couple spoonfuls of Hollandaise sauce and a garnish of chives.
I serve my roasted asparagus on the side with cheese grits.

To make the Hollandaise:

Melt the butter slowly in a small pot. Set aside.

Add the egg yolks, lemon juice, salt and cayenne into a bowl.

Blend the egg yolk mixture at a medium speed with an immersion blender until it lightens in color, about 20-30 seconds.

Once the yolks have lightened in color, turn the blender down to its lowest setting and drizzle in the melted butter slowly,

while the blender is going until it is a smooth sauce. Add a sprinkling of chives if desired.

Poaching eggs is actually very simple!

Bring a pot of 4 cups of water and 2 tablespoons white vinegar to a boil over medium,

then turn down to a simmer.

Break eggs, one at a time into a bowl and slide into simmering water.

Cook for 2 minutes, until whites are cooked but yolk is still runny.

Remove with a slotted spoon.

I had planned to use filets for this recipe but our grocery store was out so I chose these thick sirloins instead.

I simply rub mine with olive oil, salt, pepper, and garlic and sear in a hot pan until about medium. Remove from heat and let rest before slicing.

Always let your meat rest for 10 minutes or so before cutting into it. This helps it to retain it’s juices and the temperature to even out.

Slice steak into thin strips.

I steamed 8 asparagus stalks for the Benedicts and roasted the rest in the oven, simply tossed in olive oil with salt and pepper for about 20 minutes.

The roasted asparagus was to be served on the side.

To plate add one toasted Bagel Thin or English Muffin to a plate.

Top with warm sliced steak.

Top with a perfectly poached egg.

Now add the steamed asparagus stalks and drizzle with Hollandaise sauce {the more the better in my opinion!}. Garnish with chopped chives.

Serve with cheese grits and roasted asparagus {or skip the extra asparagus and add some fresh fruit}.

My family loved their Steak and Asparagus Eggs Benedict dinner!

Hooray for hearty Breakfast meals!

If breakfast was always this tasty I would eat it for every meal!

More happy pictures from our Homecoming.

Thank you Lord for bringing our soldier home safe!

The post Welcome Home Steak and Asparagus Eggs Benedict with Spicy Hollandaise appeared first on For the Love of Food.

Irish Steak and Mushroom Pie

Nicole Hood — Thu, 13 Mar 2014 15:22:00 +0000

Here’s a hearty comfort food dish perfect for St Patty’s day: Irish Steak and Mushroom Pie.

This recipe is from my favorite local restaurant back home, McGuire’s Irish Pub and was published in their cookbook: McGuire’s Irish Pub Cookbook.

I know I have mentioned it before but my favorite restaurant of all times is McGuires Irish Pub, from my hometown area in Pensacola and Destin, FL. I have featured McGuire’s recipes and reviews on my blog many times over the years including:

I have been visiting and eating at McGuire’s since I was a child and I even worked at McGuire’s in Pensacola for 2 years while I was in college. Whenever I make a trip home I always go there at least once (or twice!). Ava has been there quite a few times too and last year I was lucky to take her to visit on their most popular day: St Patrick’s Day! We signed a dollar bill to hang on the ceiling (they have a close to a million!!) and she even “kissed the moose”. I ordered one of my favorite meals: Steak and Mushroom Pie and had house brewed rootbeer to drink! Delicious meal as usual! I never get tired of eating at McGuires and I can’t wait to go back during my next visit to Florida.

Check out the recipe for McGuire’s Steak and Mushroom Pie below.

A few pics from my family’s visit to McGuire’s last St Patrick’s Day.

My Mom and Dad with their Irish Coffees and me rockin’ a festive hat!

Honey butter bread and Senate Bean Soup

Shepard’s Pie

Corned Beef and Cabbage

We added a dollar to the millions hanging from the ceiling!

Family Portrait!

Ava joined in on the festivities! Sipping a drink (just kidding!) and kissing the moose!

Steak and Mushroom Pie

Makes 4-6 servings

Ingredients

1/3 cup unsalted butter
1 cup chopped onion approx 1 onion
1/4 cup chopped red bell peppers approx 1/2 a pepper
2 tsp fresh minced garlic 2 cloves
2 lb beef tenderloin trimmed of fat and cut into 2 inch cubes
1/2 cup flour
16 oz sliced white mushrooms about 4 cups
1/3 cup dry red wine
1/4 cup dry sherry
1/4 cup chopped fresh parsley
2 tsp salt
10 turns fresh cracked black pepper
2 cups beef stock
1/2 lb frozen puff pastry thawed in refrigerator

For egg wash:

1 egg
1 1/2 tbsp water

Instructions

Melt butter in a large pot over medium high heat.
Add onions, red peppers, and garlic, and cook stirring occasionally until vegetables are tender, about 5 minutes.
Add the beef, cook, shaking the pot and stirring occasionally, until the meat browns all over, about 3 minutes.
Preheat oven to 375 degrees.
Stir in the flour, coating the meat and onions, and cook stirring often, until the flour starts to brown, about 2-3 minutes.
Fold in the mushrooms, red wine, sherry, parsley, salt, and pepper.
Gradually stir in the stock and bring to a bubble, stirring.
Cook, stirring often, until the meat is cooked through, and the gravy has thickened 10 to 12 minutes.
Remove from the heat and divide the meat mixture into 6 ramekins set on a baking sheet.
Lay the thawed pastry on a flat work surface. Cut into 6 rectangles to lay on top of each ramekin. Optional: use leftover pastry and cut into shapes with a cookie cutter (I used a shamrock). Lay shapes on a baking sheet.
Make egg wash by beating together 1 egg and 1 1/2 tbsp water. Brush on pastry.
Bake until the pastry is brown and puffy and the meat mixture bubbling, 12 to 15 minutes.
Top with shamrock pastry, or place on the side as decoration. Serve with honey carrots.

Notes

Thaw pastry dough in the fridge and keep the dough cold. Handle as little as possible while you work on it, and don't allow it to sit at room temperature.

Recipe from McGuire's Irish Pub Cookbook

Melt butter in a large pot over medium high heat.
Add onions, red peppers, and garlic, and cook stirring

occasionally until vegetables are tender, about 5 minutes.

Trim beef of fat and cut into 2 inch cubes.

Add the beef, cook, shaking the pot and stirring occasionally,

until the meat browns all over, about 3 minutes.

Stir in the flour, coating the meat and onions,
and cook stirring often, until the flour starts to brown, about 2-3 minutes.

Fold in the mushrooms, red wine, sherry, parsley, salt, and pepper.

Gradually stir in the stock and bring to a bubble, stirring.
Cook, stirring often, until the meat is cooked through, and the gravy has thickened 10 to 12 minutes.

Remove from the heat and divide the meat mixture into 4-6 ramekins (I used mini loaf pans and large round ramekins) set on a baking sheet.

Lay the thawed pastry on a flat work surface. Cut into 6 rectangles to
lay on top of each ramekin.

*Try not to keep the pastry at room temp or handle too much!

Optional: use leftover pastry and cut into
shapes with a cookie cutter (I used a shamrock).

Lay shapes on a baking sheet.

Make egg wash by beating together 1 egg and 1 1/2 tbsp water. Brush on pastry.

Bake until the pastry is brown and puffy and the meat mixture bubbling, 12 to 15 minutes.

Top with shamrock pastry, or place on the side as decoration. Serve with honey carrots.

Enjoy this St Patrick’s Day themed meal!

The post Irish Steak and Mushroom Pie appeared first on For the Love of Food.