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Whether or not you are a steak fanatic who enjoys nothing greater than a young reduce or a summer season burger connoisseur on the lookout for a recent twist on custom, these recipes name for high-quality beef from Omaha Steaks. Created by Omaha Steaks Govt Chef David Rose, the New York Strips Oscar-Fashion complement the thick, juicy, marbled taste of the steaks with sauteed asparagus, bearnaise sauce and jumbo lump crab meat. Or flip your consideration to Fried Lobster Po Boy Burgers with pimento remoulade sauce for a tempting method to mix two summertime favorites – seafood and burgers.
Go to OmahaSteaks.com for extra summer season meal inspiration.
Fried Lobster Po Boy Burgers
Recipe courtesy of Omaha Steaks Govt Chef David Rose
Prep time: about 20 minutes
Cook dinner time: about 20 minutes
Servings: 2
Pimento Remoulade:
1/2 cup mayonnaise
1 1/2 tablespoons minced pimentos
1 tablespoon Dijon mustard
1 tablespoon minced bread and butter pickles
1 pepperoncino (seeded and minced)
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon freshly floor black pepper
1 tablespoon freshly squeezed lemon juice
3 dashes sizzling sauce
kosher salt, to style
Fried Lobster Tails:
Vegetable oil, for frying
1/2 cup all-purpose flour
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly floor black pepper, divided
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1 massive egg
1 tablespoon water
2 dashes sizzling sauce
1/4 cup potato chips, finely blended in meals processor
1/3 cup panko breadcrumbs
1 tablespoon minced flat leaf Italian parsley
2 Omaha Steaks lobster tails (5 ounces every)
Cheeseburgers:
1 pound Omaha Steaks premium floor beef
salt, to style
freshly floor black pepper, to style
2 tablespoons unsalted butter, at room temperature
2 brioche buns
2 slices yellow cheddar cheese
3 leaves romaine lettuce, shredded
To make pimento remoulade: In small bowl, combine mayonnaise, pimentos, mustard, pickles, pepperoncino, paprika, garlic powder, black pepper, lemon juice and sizzling sauce till nicely integrated. Season with salt, to style.
To make fried lobster tails: Preheat grill to 400 F and add oil to 10-inch cast-iron pan about 1/2-inch deep.
In medium bowl, whisk flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic powder and smoked paprika till nicely integrated. Put aside.
In separate medium bowl, whisk egg, water and sizzling sauce. Put aside.
In third medium bowl, whisk potato chips, panko breadcrumbs and parsley till nicely integrated. Put aside.
Reduce lobster tails in half lengthwise, take away meat from shell and season with remaining kosher salt and black pepper.
Toss halved lobster tails in flour combination first, egg combination second then potato chip combination third, coating completely.
Fry lobster tails 3-4 minutes on all sides till golden brown and cooked via. Shut grill lid between flipping.
To make cheeseburgers: Preheat grill to 450 F utilizing direct warmth. Type floor beef into two 1/2 pound patties, every about 1/2-inch thick.
Utilizing thumb, make dimple in middle of every patty to assist prepare dinner evenly.
Season each side of burger with salt and pepper, to style. Unfold butter on every reduce aspect of buns.
Grill burgers 4-5 minutes per aspect for medium doneness.
Add one slice cheddar cheese on every burger, shut lid and grill about 30 seconds to soften cheese. Take away patties from grill to wash plate. Place buns reduce sides down on grill grates and toast 20-30 seconds, or till nicely toasted, being cautious to keep away from burning.
To assemble: Place desired remoulade on buns. Place cheeseburgers on backside buns. High every with two fried lobster tail halves. Place handful shredded lettuce on lobster tails. High with buns.
New York Strips Oscar-Fashion
Recipe courtesy of Omaha Steaks Govt Chef David Rose
Prep time: about half-hour
Cook dinner time: about 3 1/2 hours
Servings: 4
Sauteed Asparagus:
1/2 pound jumbo asparagus (about 1 bunch), blanched in salted boiling water
3 tablespoons olive oil
2 garlic cloves, minced
2 tablespoons minced shallots
salt, to style
freshly floor black pepper, to style
Bearnaise Sauce:
1/4 cup white wine vinegar
2 tablespoons minced shallots
1 tablespoon chopped tarragon
3 egg yolks
2 tablespoons water, plus further for boiling, divided
2 dashes sizzling sauce
12 tablespoons unsalted butter, melted
salt, to style
freshly floor black pepper, to style
Jumbo Lump Crab Meat:
1 pound jumbo lump crab meat
2 tablespoons kosher salt
New York Strip Steaks:
4 Omaha Steaks Non-public Reserve or Butcher’s Reduce New York Strips (10 ounces every
salt, to style
freshly floor black pepper, to style
water
4 tablespoons grapeseed oil
4 tablespoons unsalted butter
3 garlic cloves
2 recent thyme sprigs
To make asparagus: Reduce asparagus stalks into 1/4-inch items. Warmth massive pan over medium-high warmth and add olive oil.
Add garlic and shallots to pan; flippantly saute about 20 seconds, or till aromatic.
Add asparagus to pan; saute about 2 minutes till flippantly browned. Add salt and pepper, to style.
To make bearnaise sauce: In small saucepan, convey vinegar, shallots and tarragon to boil then cut back to simmer 3-4 minutes till lowered by about half. Cool to room temperature.
Deliver medium pot half stuffed with water to gradual boil.
In small bowl, whisk egg yolks, vinegar discount, water and sizzling sauce till nicely integrated.
Place bowl over pot of boiling water and proceed whisking elements till it begins to emulsify and turns into sauce-like. Alternate whisking on and off warmth each 30 seconds to forestall eggs from scrambling.
Step by step add melted butter, constantly whisking till sauce turns into wealthy with ribbony consistency and units up. Season with salt and pepper, to style. If too thick, add 1 tablespoon water at a time and whisk to desired consistency.
To make crab meat: In medium bowl, flippantly toss crab meat with salt till nicely coated.
To make steaks: Pat steaks dry with paper towels and season closely with salt and pepper, to style. Deliver steaks to room temperature.
Place sous vide immersion circulator in pot of water and set to five F beneath goal doneness.
Place seasoned steaks in sous vide bag or zip-top bag and prepare dinner 2 hours.
Take away bag and take away steaks from bag. Pat steaks dry with paper towels.
Heat massive cast-iron pan over excessive warmth and add oil. Add steaks, butter, garlic cloves and thyme leaves. After about 1 minute, steaks ought to begin to brown.
Flip steaks and baste with butter till caramelized. Take away steaks from pan and relaxation 7-8 minutes.
To assemble: Place asparagus on backside of plate. High with steaks (entire or sliced), crab meat and bearnaise sauce.
Michael French
[email protected]
1-888-824-3337
editors.familyfeatures.com
About Household Options Editorial Syndicate
A number one supply for high-quality meals, life-style and residential and backyard content material, Household Options gives readers with topically and seasonally related ideas, takeaways, info, recipes, movies, infographics and extra. Discover further articles and data at Culinary.net and eLivingToday.com.
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