Shell Be’s Steak Night
Wow if you’re a meat-eater I HIGHLY recommend trying this method out, these steaks turned out soooo juicy and full of flavor 😋 These steaks may take a little more time but are totally worth the wait when that first bite melts in your mouth.
What you need:
1/2 lb. fillet mignon (per person) *substitute your preferred cut of meat*
Grapeseed oil
Salt
Pepper
2 garlic cloves
Rosemary twigs
Butter
Worcestershire sauce
Salt
Pepper
Optional Sides:
Salt & Pepper Parmesan Cauli-Mash
· Green Giant Mashed Cauliflower (original with olive oil & sea salt)
· Fresh grated Parmesan cheese
Garlic & Parmesan Grilled Romaine Salad
· Romaine lettuce
· Newman’s Own Parmesan & Roasted Garlic dressing
· Fresh grated Parmesan cheese
What you do:
To prep…
1. Pat top and bottom of the steak with grape seed oil and sprinkle with salt & pepper
2. Roll the sides of the steak in garlic salt so they are lightly covered
3. Let the steaks sit out 20-30 minutes to reach room temp
4. Pre-heat the oven to 400 degrees
On the stove top…
1. Heat about 2 tbsp of grape-seed oil in a cast-iron skillet on high. Add in 2-3 whole cloves of garlic and 2 sprigs of rosemary.
2. Once the skillet is very hot, place the steaks in the skillet and reduce to medium heat. Sear each steak for 2 minutes to seal in the flavor, flip and sear for 2 minutes on the other side. The steaks should get lightly charred and crisp on each side.
In the oven…
1. After the steak has been seared for 2 minutes (medium heat) on each side, place the cast iron skillet in the oven on the middle rack for 8-10 minutes (rarer for 8, more cooked for 10). At 4 minutes flip the steaks over to ensure they cook evenly.
Serving Sauce…
1. In a saucepan, melt 2 tbsp of salted butter
2. Add in 1 tsp Worcestershire sauce and mix
3. Once steaks are plated and ready to eat, use a spoon and drizzle the sauce over the top of the steaks
Salt & Pepper Parmesan Cauli-Mash
1. Follow the instructions on the box to cook
2. Add a generous amount of grated parmesan, mix until melted
3. Salt & Pepper to taste
Garlic & Parmesan Grilled Romaine Salad
1. Wash the whole Romaine lettuce bunches. Cut each one in half.
2. Place each Romaine face down on the grill (or use a grated cast-iron skillet). Be sure to spray the grill or skillet with cooking spray (my preferred is coconut oil spray).
3. Cook until the Romaine is slightly charred (cook time varies depending on the method – should take somewhere between 5-15 minutes)
4. Once charred, remove from the heat, place on a fresh plate. Drizzle with Newman’s Own Parmesan & Roasted Garlic dressing and freshly grated parmesan cheese
