Category Archives: Top Sirloin

Teriyaki Steak

 

Teriyaki Steak
Teriyaki Steak

 

 

 

 

 

 

Teriyaki Steak

Teriyaki steak is not a throw together meal.  it does take a little forethought and time to prepare, but the results are usually spectacular.  A well thought out marinade, done not too long, a properly cooked steak, and a delicious glaze all combine to transform an ordinary steak into a truly great meal.  It works particularly well with top sirloin steaks and as in this recipe with the Tri-tip top sirloin.

Ingredients for Teriyaki Steak

For the Marinade:

  1. 1 cup Soy sauce
  2. 3 -4 Tbs garlic salt
  3. 3 -4 Tbs fresh cracked pepper
  4. ¼ cup Turbinado sugar (sugar in the raw)
  5. 1 tsp ground ginger (optional)

For the glaze:

  1. 2 Tbs soy sauce
  2. ¼ – 1 cup dark brown sugar
  3. ½ tsp ground ginger (optional)

Directions for Teriyaki Steak

For the Marinade:

When I put meat into marinade I like to “Jaccard” the meat ( by piercing with a fork to help break up the connective tissue and allowing the marinade to penetrate the meat).

Find a pan that will hold all the meat in a single layer.  Pour the soy sauce into the pan, if using the ginger add in and stir to combine, place the steaks in and then turn so that both sides are wet.  Sprinkle the top with the garlic salt, pepper and ½ the sugar.  Allow to sit for about half an hour, then turn and season the other side.  Marinate for another half an hour, then turn and rotate sides soaking in the marinade every hour.   Marinate for 4 – 5 hours.

You can also use a large plastic storage bag to marinate the meat just be sure to rotate every hour or so and be sure to have it on a plate or dish to guard against leaking.

For the Glaze:

Put ingredients into a small sauce pot and on low heat melt the sugar and stir to combine.  You want a very thick sauce , if it looks to thin add more sugar until you have the consistency you want.  Keep warm.

 Teriyaki Steak

Cook the steak in any manner you are comfortable with either grilling or under a broiler.  Cook to your desired amount of doneness.  Remove from the grill if using a larger piece of meat allow to rest for 10- 15 minutes, Individual steaks can be serve almost right away.

Once the steak is removed from the grill baste the top with the glaze and serve the extra glaze in a sauce boat on the side.

Sliced Steak with Teriyaki Glaze
Sliced Steak with Teriyaki Glaze

 

 

 

 

 

 

 

 

 

Here are a few items to help make this recipe:
Good Cook Classic Set of 2 Pastry / Basting Brush
Cuisinart CGS-5014 14-Piece Deluxe Stainless-Steel Grill Set
Cuisinart 735-16OP Chef’s Classic Stainless 1-Quart Pour Saucier

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

Now this is a recipe I can sink my teeth into!  Cooked to perfection a 5 paw effort.

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Steak Au Poivre – Pepper Steak & Cognac Sauce

Steak Au Poivre
Steak Au Poivre

 

 

 

 

 

 

 

 

Steak au Poivre, Pepper Steak

One of the great ways to prepare a steak, with a cognac sauce it is truly a great dish.  My recipe has a slight twist to it.  As necessity is the mother of invention, one time when making this dish I found that I didn’t have any heavy cream or the time to go get some.  So I substituted a little ½ & ½ and sour cream and it worked just fine, the sour cream giving the final sauce a slightly tangy flavor that I think you’ll like.  Although the traditional recipe calls for a Filet Mignon, I find that a well cut top sirloin works just as well.  I usually buy a whole top sirloin and cut my own steaks, so I know it will come out perfectly.  This recipe is for two steaks, if you are cooking for more just increase the quantities.  The recipe usually calls for the peppercorns to be crushed,  I find that a mill with a coarse grind works quite well.

Ingredients for Steak au Poivre

  1. 2 top sirloin steaks trimmed
  2. Freshly cracked black pepper ( approximately 2-3 tbs per steak)
  3. 2 tbs butter
  4. 1 large shallot diced
  5. 1- 2 oz. cognac
  6. ¾ – 1 cup good beef stock
  7. 5 -6 tbs ½ & ½
  8. 5 tbs sour cream or creme fraiche
  9. salt & pepper to taste

Directions for Steak au Poivre

Take the steaks and cover completely both sides with the cracked pepper pressing the pepper lightly into the steaks so that it adheres.  You want a nice coating so that when cooked it will produce a spicy crust.

In a saute pan melt the butter and on medium high heat sear the steaks to just slightly less than your desired doneness ( they will continue to cook while you finish the sauce).  Remove steaks to warm plate cover with foil and hold in a warm oven until sauce is finished.

If there is a lot of fat in the pan drain most of it out.  Add the shallot and cook briefly until softened.  When softened take the pan off the heat and add the Cognac, being careful to watch that it does not flame up (if you are comfortable with flambeing, go ahead and light the cognac, but it is not necessary and all the alcohol will cook off).  Return the pan to the heat and continue to cook until the cognac is almost completely reduced,

After the cognac is reduced add the beef stock and turn the heat up to high and reduce the sauce until it is thick and syrupy and a spoon dragged through the sauce will leave a momentary clear lane.

A spoon dragged through the sauce leaves a momentary clear lane
A spoon dragged through the sauce leaves a momentary clear lane

 

 

 

 

 

 

 

 

Once the sauce is thicken to this stage reduce the heat slightly and add the ½ & ½ and the sour cream and stir to combine.  When the sauce is well mixed place the steaks with any juices that have accumulated back into the pan and coat with the sauce.  Plate, spooning sauce over the top of each steak and serve, placing remaining sauce in a sauce boat on the side.

 

Steak Au Poivre
Steak Au Poivre

 

 

 

 

 

 

 

 

Here are a few items to help make this recipe:
Trudeau No Mess Adjustable Pepper Mill
WearEver C944S264 Pure Living Nonstick Ceramic Coating PTFE-PFOA-Cadmium Free Dishwasher Safe 10-Inch and 8-Inch Saute Pan / Fry Pan Cookware Set, Champagne Gold

 

 

The Official                       Taste Tester
The Official Taste Tester

 

 

 

 

 

 

All that great meat, a shame to cover it up , sometimes I really don’t understand humans.  Still it is a great recipe so I give it 5 paws

 

IMG

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

 

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

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