food

Bistec perfectamente preparado

Dale Talde te muestra cómo marinar, preparar y asar a la parrilla los bistecs más grandes y mejores que existen. Desde una arrachera con salsa verde hasta el padre de todos los bistecs... T-bone.

food

Bistec perfectamente preparado

Dale Talde te muestra cómo marinar, preparar y asar a la parrilla los bistecs más grandes y mejores que existen. Desde una arrachera con salsa verde hasta el padre de todos los bistecs... T-bone.

Supplies

  • 1 (3 pound) bone-in 45 day dry-aged ribeye (2 ½-3 inch) (with ribeye cap/spinalis)
  • Salt and pepper
  • Relish
  • 3 Tablespoons minced ginger
  • 1 chili pepper, minced
  • 3 scallion, sliced
  • ½ cup grapeseed oil
  • 1 Tablespoon sesame oil

Pasos

  1. Allow your steak to come to room temperature for about 1 hour.
  2. Heat the grill.
  3. Season the rib eye with salt and pepper and place on the shelf above the grill grates away from the flame.
  4. Turn the heat on one side of the grill only and heat the grill to 250 degrees and place the steak on the grill over indirect heat (burners should be turned off under the steak.
  5. Cook to an internal temp of 110 degrees 70-85 minutes. (Use a digital or manual meat thermometer.)
  6. Brush the steak with oil and turn the grill to high heat and place the steak on the hot side of the grill to sear it, for 2-3 minutes per side.
  7. Let the steak rest for 20 minutes and then slice and serve with the ginger mixture.
  8. Relish
  9. Add the grapeseed oil to a small saucepan and heat until just smoking.
  10. Add the ginger, chili, and scallion to a small bowl.
  11. Pour the hot oil over the ginger mixture and then stir in the sesame oil.

Supplies

  • 1 (2 ½ pound) Porterhouse steak
  • Salt and pepper
  • 8 oz butter
  • 8 oz dry aged beef fat
  • 1 bunch of thyme
  • 5 garlic cloves
  • 2 sprigs rosemary
  • 2 Tablespoons soy sauce

Pasos

  1. Heat the grill to high
  2. Bring the steak to room temperature for about 1 hour.
  3. Render the beef fat in a small saucepan over low heat, when it is melted add the butter, garlic thyme, and rosemary and keep it over the low flame for 10 minutes.
  4. Season the steak with salt and pepper.
  5. Sear the steak for 3-4 minutes per side.
  6. Remove the steak from the grill and slice either side off the bone.
  7. Heat a cast iron skillet, add the clarified butter, thyme, garlic and rosemary.
  8. Rearrange the steak slices back around the bone to essentially put the steak back together and put it in the pan with the beef fat/butter mixture and continue cooking, while basting.
  9. Stir in soy sauce.
  10. Serve steak in the skillet.

Supplies

  • 3 hanger steaks
  • Salt and pepper
  • Marinade
  • ½ cup water
  • 1 kiwi, peeled
  • 2 cloves garlic
  • ¼ cup soy sauce
  • 2 Tablespoons honey
  • Salsa Verde
  • 2 cloves garlic
  • 3 anchovies
  • ½ bunch of cilantro
  • ½ bunch of scallions
  • ¼ cup sherry vinegar
  • ⅔ cup olive oil
  • Salt

Pasos

  1. Marinade
  2. Add all of the ingredients to a blender and blend until smooth.
  3. Pour the marinade over the steak and let marinate for at least an hour and up to 5 hours.
  4. Bring the steak to room temperature for 30 minutes.
  5. Heat the grill to high heat, season the steaks with salt and pepper and place on the grill and cook to medium rare, about 3-5 minutes per side.
  6. Allow steak to rest and then slice.
  7. Salsa Verde
  8. Chop the garlic, anchovies, and herbs all together.
  9. Add to a small bowl and mix with vinegar, and then whisk in the oil.
  10. Season with salt to taste and serve over steak.

Supplies

  • Salad
  • 1 head iceberg lettuce, shredded
  • 2 heads baby gem lettuce, shredded
  • 2 endive, sliced
  • 3 cups spinach
  • ¼ cup cooked and chopped bacon
  • 2 avocado, diced
  • 2 heirloom tomatoes, chopped
  • 1 cup sliced radish
  • 4 hard boiled eggs, sliced
  • ½ cup almonds, chopped
  • 2 cups frozen tater tots, recommended brand Ore-Ida
  • 2 cups frozen onion rings, recommended brand Ore-Ida
  • ½ cup crumbled good quality blue cheese
  • ½ cup shredded good quality cheddar cheese
  • Dressing
  • ½ cup sherry vinegar
  • 3 shallots, minced
  • 2 Tablespoons dijon mustard
  • 2 Tablespoons honey
  • ½ cup olive oil
  • ½ cup creme fraiche
  • Salt and pepper

Pasos

  1. Heat a heavy bottom pot with oil to 350 degrees.
  2. Fry the tater tots and onion rings until golden brown.
  3. Add all the ingredients to a large serving platter.
  4. In a medium bowl whisk the sherry vinegar, shallots, dijon and honey and then slowly drizzle in the oil while whisking.
  5. Stir in creme fraiche and season with salt and pepper.
  6. Drizzle dressing over the salad.