Most people know the saying "Beef. It's What's For Dinner." but let's take it to the next level, Beef. It's What's For Breakfast, Lunch, Dinner & Dessert. For breakfast we've got Hanger Steak & Eggs, Lunch includes an awesome Flank Steak Caesar Salad Wrap, Dinner: Tomahawk Steak Frites, and finally DESSERT: Beef Marrow and Bourbon and Balsamic Cherry Ice Cream. Let's whip it. 🤘🏼 Adam
For all beef cooking temperatures, the USDA recommends medium rare (145F), medium (160F) or well done (170F), but cook to your preference. #beeffarmersandranches
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BREAKFAST: Hanger Steak & Herby Eggs
1 lb Hanger Steak
6 Eggs
2 Tbsp Butter
Fresh Chervil, Parsley, Tarragon, Chives (small bunch each)
1 tsp Kosher Salt
1. Slice of Toasted Sourdough Bread.
2. Season steak with salt and pepper. Cook over medium-high heat to desired doneness (I prefer 130F). Rest for 5 minutes.
3. Blend herbs, eggs, and a pinch of salt until smooth.
4. Melt butter in a non-stick pan over low heat. Pour in egg mixture and stir constantly until just undercooked. Serve with toast.
LUNCH: Steak Caesar Wrap
Flour Tortillas
680g Flour
100g Lard
7g Kosher Salt
360g Warm Water
1. Mix flour and lard until crumbly. Dissolve salt in water and mix into flour. Knead until smooth.
2. Divide dough into 6 pieces and rest for 30 mins. Preheat wok over medium heat.
3. Roll dough into tortillas and cook on hot wok for 1 min per side. Keep warm under towels.
Steak Caesar
1.5 lbs Flank Steak, cubed
1 Garlic clove, minced
3 Anchovies, minced
1 Egg Yolk
1/4 cup Parmesan, grated
Juice of 1 Lemon
3/4 cup Neutral Oil
1/4 cup Olive Oil
Romaine Lettuce, sliced thin
Perilla Leaf (optional)
Salt & Pepper to taste
1. Brown steak in hot pan. Set aside.
2. Whisk garlic, anchovies, egg yolk, parmesan, lemon juice, salt, and pepper. Slowly drizzle in oils while whisking until emulsified.
3. Toss lettuce, steak, and dressing. Wrap in tortillas and slice in half.
DINNER: Ribeye Steak with Peppercorn Sauce
Ribeye Steak, trimmed
Kosher Salt
Black Pepper
1. Season steak with salt and pepper. Grill to desired doneness (I prefer it cooked to 130F). Rest for 10 minutes. Slice and set aside.
Peppercorn Sauce
1 Tbsp Canola Oil
1 Shallot, chopped
1 Garlic clove, crushed
1 Tbsp Peppercorns
2 Tbsp Brandy
500g Beef Stock
100ml Heavy Cream
2 tsp Dijon Mustard
1. Cook shallots in oil. Add garlic, peppercorns, and salt. Cook until fragrant.
2. Add brandy and reduce for 5 mins. Add stock and boil to reduce by half.
3. Add cream and mustard. Simmer until thickened (20-25 mins). Serve warm.
DESSERT: “BBB” Ice Cream (Bone Marrow, Bourbon & Balsamic Cherry)
1⅓ cups Heavy Cream
1⅓ cups Whole Milk
3/4 cup Sugar
7 Egg Yolks
1/2 tsp Vanilla Extract
1 halved Marrow Bone, cooked and scraped
2/3 cup Dried Cherries soaked in Balsamic
1 Tbsp Bourbon Whiskey
1/2 tsp Kosher Salt
1. Heat cream and milk until simmering.
2. Whisk sugar and yolks until pale yellow. Gradually whisk in 1/2 cup warm dairy to temper. Combine with remaining cream and cook until thickened (170-180F).
3. Cool slightly, then churn. Add marrow, cherries, and bourbon when 80% churned. Freeze until scoopable.
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TIMESTAMPS…
(0:00) Intro
(0:33) Breakfast
(7:03) Lunch
(18:04) Beef, It's What's For Dinner - Sponsor Break
(18:42) Dinner
(24:29) Dessert?!
(29:04) Final Thoughts
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#steak #beef #meat #caesarsalad #steakandeggs #steakaupoivre #Food #Cooking
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