1. Garlic Butter Brazilian Steak
If you’re craving a deliciously juicy and flavorful steak, this Garlic Butter Brazilian Steak recipe is the perfect choice. The combination of tender steak and rich, aromatic garlic butter makes it a dish you’ll want to make again and again. Whether for a special occasion or a weeknight dinner, this recipe is sure to impress.
Ingredients:
- 4 boneless rib-eye steaks (or your preferred cut of beef)
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 1/2 cup unsalted butter
- 5 cloves garlic, minced
- 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice (optional for extra flavor)
Instructions:
- Season the Steaks:
- Start by seasoning both sides of your steaks generously with salt and pepper. This enhances the natural flavors of the beef.
- Cook the Steaks:
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the steaks to the pan and sear them for 4-5 minutes on each side, or until they reach your desired level of doneness (use a meat thermometer if needed: 130°F for medium-rare, 140°F for medium, and 160°F for well-done).
- After cooking, remove the steaks from the skillet and let them rest for 5 minutes to retain their juices.
- Prepare the Garlic Butter Sauce:
- In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, stirring frequently, until the garlic becomes fragrant and golden brown. Be careful not to burn it.
- Stir in the fresh thyme and parsley, then add the lemon juice (optional), mixing everything together until well combined.
- Serve:
- Place the rested steaks on a serving platter or individual plates. Spoon the garlic butter sauce generously over the steaks, allowing the rich, buttery goodness to soak into the meat.
- Garnish and Enjoy:
- Garnish with extra fresh parsley for color and serve with your favorite side dishes like mashed potatoes, grilled vegetables, or a fresh salad.
Why You’ll Love This Garlic Butter Brazilian Steak:
- Flavorful: The garlic butter sauce adds an incredible depth of flavor that pairs perfectly with the rich taste of the steak.
- Quick & Easy: With only a few ingredients and minimal cooking time, this recipe is simple to make even for beginners.
- Perfect for Any Occasion: Whether you’re cooking for a family dinner or a special occasion, this steak is sure to impress!
Tips for Perfect Garlic Butter Steak:
- Choose the right cut: Rib-eye steaks are ideal for this recipe due to their tenderness and marbling. However, you can also use sirloin, filet mignon, or New York strip steaks.
- Let the steak rest: Allowing the steak to rest after cooking helps retain its juices and ensures it’s tender and juicy when served.
- Adjust the seasoning: Feel free to adjust the salt, pepper, or herbs according to your taste preferences.
This Garlic Butter Brazilian Steak recipe is a delicious way to enjoy perfectly cooked steak with a rich and aromatic garlic butter sauce. Whether you’re hosting a dinner party or enjoying a cozy meal at home, this dish will surely be a hit!
2. Ribeye Steak with Caramelized Onions and Mashed Potatoes
Ingredients:
- For the Ribeye Steaks:
- 2 ribeye steaks (about 1 inch thick)
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme (optional)
- For the Caramelized Onions:
- 2 large onions, thinly sliced
- 1 tablespoon olive oil
- Salt to taste
- 1 teaspoon sugar
- For the Mashed Potatoes:
- 4 medium russet potatoes, peeled and chopped into chunks
- 1/2 cup whole milk (more if needed)
- 4 tablespoons unsalted butter
- Salt and freshly ground black pepper to taste
Instructions:
- Caramelize the Onions:
Heat the olive oil over medium-low heat in a large skillet. Add the sliced onions and a pinch of salt. Stir occasionally. As the onions cook down, they’ll release moisture. Sprinkle in the sugar to help the onions caramelize and develop a deep brown color. Continue cooking, stirring every 10 minutes, for about 25-30 minutes, until the onions are golden brown and soft. Remove from heat and set aside. - Make the Mashed Potatoes:
Bring a large pot of salted water to a boil. Add the peeled and chopped potatoes and cook for 15-20 minutes, or until they are tender when pierced with a fork. Drain the potatoes and return them to the pot. Add the milk, butter, salt, and pepper. Mash the potatoes until smooth, adding more milk if needed to achieve your desired consistency. Set aside. - Prepare the Ribeye Steaks:
Pat the ribeye steaks dry with a paper towel and season both sides generously with salt and black pepper. - Cook the Steaks:
In a large skillet, heat the olive oil over medium-high heat. When the oil is hot, add the steaks to the pan. Cook the steaks for 4-5 minutes per side for medium-rare (adjust the time for your desired doneness). During the last minute of cooking, add the butter, smashed garlic cloves, and fresh thyme (if using) to the pan. Spoon the melted butter over the steaks as they cook for added flavor. - Rest the Steaks:
Once cooked to your liking, remove the steaks from the skillet and let them rest on a cutting board for 5 minutes. This helps the juices redistribute within the steak, making it more tender and juicy. - Serve:
Plate the mashed potatoes, top with a ribeye steak, and spoon the caramelized onions over the steak. Serve immediately with any leftover steak juices or butter drizzled over the top.
3. Peppercorn Steak with Creamy Sauce
Ingredients:
- For the Steak:
- 2 ribeye steaks (or your preferred cut of steak)
- Salt to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 cup cracked black peppercorns
- For the Creamy Peppercorn Sauce:
- 1/2 cup beef broth (preferably low-sodium)
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon butter
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Steaks:
Season the steaks on both sides with salt and cracked black peppercorns, pressing the pepper into the meat to adhere. - Cook the Steaks:
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the steaks. Cook for 4-5 minutes per side for medium-rare, or longer depending on your desired doneness. Remove the steaks from the skillet and set aside to rest. - Make the Creamy Sauce:
In the same skillet, melt the butter over medium heat. Add the beef broth and scrape up any browned bits from the bottom of the skillet. Stir in the heavy cream and Dijon mustard. Bring the mixture to a simmer and cook for 3-4 minutes until the sauce thickens slightly. - Finish the Steaks:
Return the steaks to the skillet and spoon the creamy sauce over them. Let the steaks simmer in the sauce for 2-3 minutes, basting with the sauce as it thickens. - Serve:
Remove from heat, garnish with fresh parsley, and serve the steaks immediately with the creamy peppercorn sauce poured over them.
4. Ribeye Steak and Shrimp Surf and Turf
Decadent Ribeye Steak Paired with Succulent Shrimp
Ingredients:
For the Ribeye Steak:
- 2 ribeye steaks (about 1-1.5 inches thick)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme (or rosemary)
For the Shrimp:
- 12 large shrimp (peeled and deveined, tails on)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
For the Garlic Herb Butter (optional, but adds great flavor):
- 1/4 cup unsalted butter, softened
- 2 tablespoons fresh parsley, chopped
- 1 garlic clove, minced
- 1 tablespoon lemon zest
- Salt to taste
Instructions:
1. Prepare the Garlic Herb Butter (Optional but Recommended)
In a small bowl, combine the softened butter, fresh parsley, minced garlic, lemon zest, and a pinch of salt. Mix until smooth and well combined. Set aside at room temperature so the butter can soften further.
2. Cook the Ribeye Steaks
- Season the Steaks:
Pat the ribeye steaks dry with paper towels to ensure they sear properly. Generously season both sides with salt and freshly ground black pepper. - Sear the Steaks:
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the olive oil to the hot skillet and swirl to coat the bottom. Once the oil is shimmering, carefully place the steaks into the pan.Cook the steaks for about 4-5 minutes on the first side, without moving them, to get a nice sear. Flip the steaks and cook for another 3-4 minutes for medium-rare, or longer if you prefer your steak more done. You can adjust the cooking time based on your desired level of doneness:- Medium-rare: 130°F (54°C) internal temperature
- Medium: 140°F (60°C)
- Medium-well: 150°F (66°C)
- Baste with Butter:
In the last minute of cooking, add the unsalted butter, smashed garlic cloves, and thyme to the skillet. As the butter melts, tilt the pan and spoon the melted butter over the steaks repeatedly to infuse them with flavor. - Rest the Steaks:
Once the steaks reach your desired doneness, remove them from the skillet and place them on a cutting board or plate. Tent them loosely with aluminum foil and let them rest for about 5-10 minutes. This allows the juices to redistribute and ensures a tender, juicy steak.
3. Cook the Shrimp
- Season the Shrimp:
While the steaks are resting, season the shrimp with salt and freshly ground black pepper. You can also add a pinch of garlic powder or paprika for extra flavor if desired. - Cook the Shrimp:
In the same skillet (after removing the steaks), add 1 tablespoon of olive oil and 2 tablespoons of butter. Heat over medium-high heat. Once the butter has melted and the pan is hot, add the shrimp in a single layer.Cook the shrimp for 2-3 minutes on one side until they turn pink and opaque, then flip them over and cook for an additional 1-2 minutes on the other side, until fully cooked. Add the minced garlic in the last minute of cooking to avoid burning it. Stir the shrimp and garlic together for 30 seconds to infuse the garlic flavor. - Add Lemon and Finish:
After the shrimp are cooked, add the lemon juice to the pan and stir everything together. The lemon juice will add brightness and a fresh contrast to the rich flavors of the butter. Remove from heat.
4. Assemble the Surf and Turf
- Plate the Dish:
Place each ribeye steak on a serving plate. Top each steak with the cooked shrimp, arranging them neatly on top or alongside the steak. - Optional Garlic Herb Butter:
If you made the garlic herb butter, spoon a dollop of the butter on top of each steak or shrimp for an extra layer of flavor. - Garnish:
Garnish with freshly chopped parsley for a pop of color and a fresh herbal note. - Serve:
Serve the Ribeye Steak and Shrimp Surf and Turf immediately, paired with your favorite sides like mashed potatoes, roasted vegetables, or a fresh salad. The combination of the rich, juicy steak and the buttery shrimp will delight your taste buds.
Tips:
- For Perfectly Cooked Shrimp: Be careful not to overcook the shrimp. They cook quickly and can become rubbery if cooked too long.
- Butter Basting the Steak: Basting the steak with butter, garlic, and herbs at the end adds a rich depth of flavor that elevates the entire dish.
- Resting the Steak: Letting the steak rest is crucial for ensuring that it remains juicy and tender.
This Ribeye Steak and Shrimp Surf and Turf is a decadent, indulgent meal perfect for any special occasion or a luxurious dinner. The rich, beefy ribeye steak paired with succulent shrimp in garlic butter creates a perfect surf-and-turf combination that’s sure to impress!
5 . Delicious Meat Cannelloni Recipe
Introduction: Looking for a flavorful and hearty Italian dish? Try this delicious meat cannelloni! Perfect for a family dinner or special occasion, this recipe combines tender pasta tubes filled with a savory meat filling, topped with rich marinara sauce and melted cheese. Let’s dive into how to make this mouthwatering dish!
Ingredients:
- For the meat filling:
- 500g ground beef (or a mix of beef and pork)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- Salt and pepper, to taste
- For the sauce:
- 2 cups marinara sauce (or tomato sauce)
- 1 tbsp olive oil
- 1/2 tsp sugar (optional, to cut acidity)
- 1/2 tsp dried basil
- Salt and pepper, to taste
- For assembling:
- 12 cannelloni tubes (or large pasta tubes)
- 1 cup shredded mozzarella cheese
Instructions:
Step 1: Prepare the Meat Filling
- In a large skillet, heat some olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes.
- Add the ground meat and cook until browned, breaking it up with a spoon. Drain excess fat, if necessary.
- Stir in ricotta cheese, egg, Parmesan cheese, oregano, basil, salt, and pepper. Mix until well combined. Set aside.
Step 2: Cook the Cannelloni
- Bring a large pot of salted water to a boil. Cook the cannelloni tubes according to the package instructions, usually about 8-10 minutes. Drain and set aside.
Step 3: Make the Sauce
- In a saucepan, heat the olive oil over medium heat. Add the marinara sauce, dried basil, salt, pepper, and optional sugar. Stir and simmer for about 5 minutes to allow the flavors to blend. Adjust seasoning to taste.
Step 4: Stuff the Cannelloni
- Preheat your oven to 180°C (350°F).
- Fill each cooked cannelloni tube with the prepared meat mixture. Use a spoon or a piping bag to make the process easier.
Step 5: Assemble the Dish
- In a baking dish, spread a small amount of marinara sauce on the bottom.
- Arrange the stuffed cannelloni tubes in the dish, side by side.
- Pour the remaining marinara sauce over the cannelloni and sprinkle with shredded mozzarella cheese.
Step 6: Bake
- Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
Serving Suggestion:
Serve the meat cannelloni hot, garnished with fresh basil or extra Parmesan cheese for a perfect Italian meal. Pair it with a side salad and garlic bread for a complete dinner.