food

Steak 3 Ways with Curtis Stone and Juan Rendón

Chefs Curtis Stone and Juan Rendón of Gwen in Los Angeles prove that searing up restaurant-quality steak at home doesn’t have to be intimidating. Whether you’re grilling a hanger, flank or aged-ribeye steak, these pros show us how freshly ground black pepper and a little patience goes a long way.

food

Steak 3 Ways with Curtis Stone and Juan Rendón

Chefs Curtis Stone and Juan Rendón of Gwen in Los Angeles prove that searing up restaurant-quality steak at home doesn’t have to be intimidating. Whether you’re grilling a hanger, flank or aged-ribeye steak, these pros show us how freshly ground black pepper and a little patience goes a long way.

Ingredients

  • 4 (8-ounce) hanger steaks
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons olive oil/grapeseed oil blend
  • Sea salt flakes
  • For the broccolini:
  • 1 pound broccolini, washed and trimmed
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon extra-virgin olive oil, plus more to season

Steps

  1. Pan-sear hanger steak: Preheat cast-iron skillet over medium-high heat until hot.
  2. Just before cooking, pat steak dry with paper towels and sprinkle with kosher salt and pepper.
  3. Add oil to hot skillet then add steak. Cook steak for about 4 minutes per side, or until dark brown on the bottom and internal temperature reaches 130 degrees. Transfer steaks to a rack set on a baking sheet and let rest for 5 minutes.
  4. Grill broccolini: Preheat a grill pan to medium-high heat.
  5. Toss broccolini in large bowl with salt, pepper and 1 tablespoon oil.
  6. Grill broccolini until stems are crisp yet tender and leaves begin to char, about 3 to 4 minutes per side. Remove broccolini from grill and season to taste with a touch of oil and salt and pepper.
  7. Serve: Slice steaks against grain. Divide steak between 2 plates. Sprinkle with sea salt flakes. Serve immediately with broccolini.

Ingredients

  • 1 (2 1/2-pound) flank steak, 1 1/2 inch thick
  • 3 tablespoons olive oil
  • Finely grated zest of 2 lemons
  • 2 tablespoons coarsely chopped fresh oregano
  • 1 tablespoon finely chopped fresh rosemary
  • Kosher salt and freshly ground black pepper
  • Sea salt flakes
  • For the potatoes:
  • 1 pound russet potatoes, peeled, cut into 1-inch squares
  • Oil, for deep-frying,
  • Rendered beef fat
  • Sea salt flakes
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped rosemary leaves
  • For the rendered beef fat:
  • 2 pounds dry aged beef fat, coarsely chopped
  • 2 cloves garlic
  • 6 sprigs fresh rosemary
  • 2 sprigs fresh sage

Steps

  1. Cut and marinate flank steak: Cut flank steak across the grain into approximately 6-ounce portions.
  2. In medium bowl, whisk oil, lemon zest, oregano and rosemary. Add flank steaks and turn to coat with marinade. Cover with plastic wrap and marinate at room temperature for at least 10 minutes or in refrigerator for up to 10 hours.
  3. About 30 minutes before grilling, remove marinated flank steaks from refrigerator and let stand at room temperature.
  4. Cook flank steak and plate: Preheat grill pan to medium-high heat.
  5. Just before cooking, pat steak dry with paper towels and sprinkle with kosher salt and pepper. Grill steaks for 3 minutes per side, or until nicely charred and internal temperature reaches 140 degrees.
  6. Transfer steaks to a rack set on baking sheet and let rest for 5 minutes.
  7. Prepare fried potatoes: Make rendered beef fat. Heat fat over low heat until just beginning to melt. Add garlic, rosemary and sage. Melt until fat and solids have separated. Solids will rise to surface. Strain through chinois lined with cheesecloth. Do not force fat through cheesecloth. Discard solids. Return fat to large saucepan.
  8. Cook the potatoes. Bring large pot of salted boiling water to a boil. Add potatoes and cook until potatoes are cooked through and tender, but not falling apart.
  9. Drain potatoes and arrange in single layer on baking tray lined with kitchen paper. Cool completely.
  10. Bring rendered beef fat to 275 degrees. Blanch potatoes in fat for 12 minutes. Do not overcrowd saucepan.
  11. Using a spider, remove potatoes from fat and let cool on baking tray.
  12. Increase rendered beef fat to 375 degrees.
  13. Fry potatoes 3 to 4 minutes or until golden brown.
  14. Using a spider, remove potatoes from fat and transfer to a bowl.
  15. Toss fries with sea salt, chopped thyme and rosemary. Set aside.
  16. Serve: Once rested, slice steaks against the grain. Divide the steak between 2 plates and sprinkle with sea salt flakes. Serve immediately with fried potatoes.

Ingredients

  • 1 (16-ounce) boneless 30-day-aged ribeye steak, 1 1/4 inch thick
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 to 3 tablespoons unsalted butter, room temperature
  • 2 cloves garlic, bruised
  • 3 large sprigs fresh thyme or 1 small sprig fresh rosemary
  • Sea salt flakes

Steps

  1. Pan-sear: Preheat oven to 450 degrees. Place a cooling rack on a baking sheet; set aside.
  2. Preheat cast-iron skillet over medium-high heat until hot.
  3. Just before cooking, pat steak dry with paper towels and sprinkle with kosher salt and pepper.
  4. Add oil to hot skillet then add steak. Cook steak for about 2 minutes per side, or until golden brown on both sides.
  5. Pan-roast: Transfer skillet to oven and roast steak for about 4 minutes, depending on thickness of steak, until internal temperature reaches 125 degrees.
  6. Butter-baste: Add butter, garlic, and thyme to skillet. Using a spoon, baste melted butter over steak, for about 1 more minute for medium-rare doneness.
  7. Transfer steak to rack on baking sheet and let rest for about 4 minutes.
  8. Serve: Using a sharp knife, slice each steak against grain. Divide steak between 2 plates. Sprinkle with sea salt flakes. Enjoy!