Butter-Basted Bison Ribeye Steak with Crispy Potatoes

Ingredients

serves Serves 2, active time 30 minutes, total time 1 day

• 1 bone-in bison rib steak, 1 3/4 to 2 inches thick, about 1 to 1 1/4 pounds total
• Kosher salt and freshly ground black pepper
• 3/4 pound fingerling potatoes
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 3 tablespoons vegetable, canola, or peanut oil
• 4 tablespoons unsalted butter
• 6 garlic cloves, smashed

Procedures

1. Season steak liberally on all sides with salt and pepper. Set on wire rack set in rimmed baking sheet and place in refrigerator uncovered overnight.
   
2. Meanwhile, place potatoes in a medium pot, cover with water, season with salt, and bring to a boil over high heat. Reduce to a simmer and cook until tender, about 10 minutes total. Meanwhile, remove leaves from 1 sprig of rosemary and 1 sprig of thyme and finely chop. Set aside. Drain potatoes and set aside to cool. Cut each potato in half lengthwise. Potatoes can be cooked through this stage up to a day in advance and stored in a sealed container in the refrigerator.
   
3. Heat oil in a 12-inch heavy-bottomed cast-iron skillet over high heat until just beginning to smoke. Carefully add steak and cook, flipping frequently, until a pale golden brown crust starts to develop, about 4 minutes total.
   
4. Reduce heat to medium. Add 3 tablespoons butter, garlic, whole rosemary sprigs, and whole thyme sprigs to the skillet and continue to cook, flipping steak occasionally, and basting any light spots with foaming butter. To baste, tilt pan slightly so that butter collects by handle. Use a spoon to pick up butter and pour it over steak, aiming at light spots. Continue flipping and basting until an instant read thermometer inserted into thickest part of tenderloin side registers 115 to 120°F for medium rare, or 125°F for medium, 6 to 8 minutes total. Immediately transfer steak to a wire rack set in a rimmed baking sheet and place herb sprigs and garlic on top. Allow steak to rest uncovered while you cook the potatoes.
   
5. Return skillet to medium-high heat and add remaining tablespoon butter. When foaming subsides, add potatoes, cut-side down. Cook, shaking pan occasionally, until potatoes are deep golden brown and crisp, about 8 minutes. Add chopped rosemary and thyme, season with salt and pepper, and toss to coat potatoes. Cook, tossing and stirring, until fragrant, about 1 minute. Transfer potatoes to a serving platter with a slotted spoon, leaving excess fat behind. Increase heat to high until leftover fat is smoking. Pour over resting steak. Discard garlic, rosemary, and thyme sprigs. Place steak on serving platter and serve immediately.

Noodles with Flank Steak, Bok Choy, and Black Bean Sauce

Ingredients

serves Serves 4, active time 20 minutes, total time 20 minutes

• 3 tablespoons canola oil, divided
• 1 garlic clove, minced (about 1 teaspoon)
• 1 tablespoon fresh ginger, minced
• 2 scallions, ends trimmed, thinly sliced
• 2 tablespoons Chinese fermented black bean sauce
• 1 tablespoon Shaoxing wine
• 1/2 cup homemade or store-bought low sodium chicken broth
• 1 pound flank steak or skirt steak
• 1 pound bok choy, ends trimmed
• 1/2 pound cremini mushrooms, stems removed
• 12 ounces Chinese egg noodles
• Chili oil (optional)

Procedures

1. Bring a large pot of water to a boil over high heat. While the water warms up, season flank steak with salt on both sides. Heat a large cast-iron grill pan over medium-high heat. When hot, brush with a tablespoon of canola oil and add the steak. Cook until nicely browned on the bottom, 4 to 5 minutes. Flip and cook until steak registers 125°F on an instant read thermometer, 4 to 5 minutes longer. Transfer to a large plate and set aside to rest.
   
2. Add mushroom caps and cook until lightly browned on both sides and tender, 2 to 3 minutes per side. Season with salt and set aside. Brush pan with another tablespoon of canola oil if necessary. Add bok choy leaves and cook until leaves wilt and stems brown and become tender, 1 to 2 minutes per side. Turn off heat an set aside. Season bok choy with salt
   
3. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add garlic, ginger, and scallions and cook, stirring, until fragrant, 30 seconds to 1 minute. Add black bean sauce, rice wine, and chicken broth and stir until combined. Bring to a simmer and cook until thickened, about 2 minutes.
   
4. Add noodles to the boiling water and cook according directions on the packaging. Drain in a colander and then divide the noodles between four large bowls. Spoon over a couple tablespoons of the sauce. Cut the flank steak against the grain into 1/2-inch thick slices. Divide the steak slices, mushrooms, and bok choy between the four bowls. Drizzle on more of the sauce and some chili oil (optional). Serve immediately.

Make-Ahead Steak with Hazelnut Gremolata and Cauliflower

Ingredients

serves Serves 2, active time 20 minutes, total time 30 minutes

• 2 tablespoons olive oil
• 1/4 cup crushed hazelnuts
• 1 small head cauliflower, cut into small florets (about 3 cups florets)
• Kosher salt and freshly ground black pepper
• 1 (12 ounce) hanger, skirt, flank, or sirloin tip (flap meat) steak
• 1 tablespoon canola, vegetable, or light olive oil
• 2 tablespoons chopped fresh parsley
• 2 teaspoons grated zest from 1 lemon

Procedures

1. Preheat oven to 425°F. Heat olive oil in small pan over medium-high heat until just shimmering. Add hazelnuts, turn off the heat, and swirl until just golden brown, about 1 minute. Strain oil and reserve hazelnuts. Spoon 1 tablespoon of hazelnut oil over cauliflower and season with salt and pepper. Transfer to a rimmed baking sheet and roast until lightly browned, 20 to 25 minutes.
   
2. Meanwhile, season steak with salt and pepper and heat canola, vegetable, or light olive oil in a large skillet over high heat until lightly smoking. Cook steak, turning occasionally, until well browned and center registers 120 to 125°F on an instant read thermometer for medium rare, 130°F for medium, 8 to 10 minutes total. Transfer to a cutting board and allow to rest 10 minute.
   
3. Combine parsley, lemon zest, hazelnuts, and remaining tablespoon hazelnut oil in a small bowl. Season to taste with salt and pepper. Add to cauliflower and toss to coat. Slice steak. Serve, or refrigerate and serve cold or at room temperature.

Easy Skillet Steak Tacos With Charred Corn and Sriracha

Ingredients

serves Serves 4, active time 25 minutes, total time 25 minutes

• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 tablespoon chili powder
• 1 1/2 teaspoons dried oregano
• Kosher salt and freshly ground black pepper
• 1 1/4 pounds skirt steak, trimmed and cut into 4- to 5-inch sections
• 2 tablespoons olive oil
• 2 ears of corn, removed from the cob (about 2 cups kernels)
• 1 jalapeño pepper, minced (about 1 tablespoon)
• 1/2 medium red onion, minced (about 1/2 cup)
• 1 medium clove garlic, minced (about 1 teaspoon)
• 1 tablespoon juice from 1 lime, plus extra lime wedges for serving
• 8 corn tortillas
• 1/4 cup roughly chopped fresh mint leaves
• Greek yogurt, for serving
• Sriracha, for serving

Procedures

1. Combine cumin, coriander, chili powder, oregano, 2 teaspoons salt, and 1 teaspoon ground black pepper in a bowl. Rub aggressively into steak so that it is worked into all cracks and crevices.
   
2. Heat half of the oil in a 12-inch heavy bottomed cast iron or stainless steel skillet over high heat until lightly smoking. Add half steak without overlapping or crowding the pan and cook until well browned on first side, about 3 minutes. Flip and cook until browned on second side and thickest part of steak registers 130°F on an instant-read thermometer, about 3 minutes longer. Transfer to a large plate to rest. Repeat with the remaining oil and steak and then add to the plate.
   
3. Reduce heat to medium and add the corn. Cook without moving until well-charred, about 3 minutes. Stir, scraping up browned bits from the bottom of the skillet and keep cooking until well-charred on several sides, about 6 minutes total. Add the jalapeño, onion, and garlic and cook until softened, about 1 minute longer. Add lime juice and scrape any browned bits off bottom of pan. Season to taste with salt and pepper and reduce heat to low.
   
4. Spread the tortillas out over the mixture, overlapping as needed. Cover and cook until tortillas are softened and warm, about 1 minute. Meanwhile, slice steak thinly against the grain. Place tortillas on serving plates and top with the corn mixture. Top with steak, a dollop of yogurt, and a drizzle of sriracha as desired. Sprinkle with mint and serve immediately with lime wedges.

Peppered Hanger Steak with Crispy Rice Cakes

Ingredients

serves Serves 4, active time 40 minutes, total time 1 hour, plus an overnight rest for the rice

• Rice Cakes
• 1 cup sushi rice
• 1 1/2 cups water
• Fine sea salt
• 3 tablespoons canola oil
•  
• Chile-Sweet Soy Glaze
• 1 tablespoon Vietnamese chili-garlic sauce
• 1 red Thai chile, minced, or a pinch of red pepper flakes
• 2 tablespoons soy sauce
• 1/2 cup kecap manis (Indonesian sweet soy sauce, available in Asian markets)
• 1 teaspoon toasted sesame oil
•  
• Peppered Hanger Steak
• 4 hanger steaks (about 6 ounces each)
• 3 to 4 tablespoons cracked black pepper
• Kosher salt
• 2 tablespoons canola oil
•  
• To Finish
• 2 tablespoons extra-virgin olive oil
• 4 cups packed pea shoot leaves or spinach leaves
• 1 teaspoon Vietnamese chili-garlic sauce
• 3 tablespoons Chile–Sweet Soy Glaze
• Fine sea salt
• Freshly ground black pepper

Procedures

1. Make the rice cakes: In a sieve, thoroughly rinse the sushi rice under cold running water until the water runs clear. Place the rinsed rice in a small saucepan with the water and a generous pinch of salt. Bring the rice to a boil, uncovered, over medium-high heat. Reduce the heat to medium and simmer until most of the water has been absorbed by the rice, about 5 minutes. Cover the pan tightly, reduce the heat to low, and continue cooking for about 7 minutes longer. Remove from the heat and let stand, covered, for 15 minutes. The rice should be tender and all of the water absorbed. (Even very slightly overcooked rice is not a problem in this recipe, as that may help the rice cakes keep their shape.) Scoop the rice onto a small baking sheet lined with plastic wrap. Form the rice into a rough square 3/4 to 1 inch thick. Cover tightly and refrigerate overnight until cold and set. When the rice has set, cut 8 equal-size triangles of rice cake and set aside until ready to fry and serve.
   
2. Preheat the oven to 400°F.
   
3. To make the steak: Generously season the hanger steaks with the cracked black pepper and kosher salt. In a cast-iron skillet over very high heat, heat the 2 tablespoons oil until almost smoking. Add the steaks to the pan and sear until nicely browned on both sides, about 3 minutes per side. Transfer the pan to the oven and bake until steaks are medium-rare, 7 to 10 minutes. Transfer the steaks to a cutting board and let rest for 5 minutes.
   
4. While the steaks are cooking and resting, finish the rice cakes. Heat the 3 tablespoons canola oil in a large nonstick sauté pan over medium-high heat. Carefully add the rice cakes to the hot oil. Cook until golden brown and toasty on one side, 3 to 4 minutes. Flip the rice cakes and continue cooking until golden brown on the other side, another 1 to 2 minutes. Transfer the rice cakes to a plate and cover to keep warm. Set aside, reserving the pan.
   
5. Wipe out the pan you used to fry the rice cakes, if necessary, and add the olive oil and pea shoots. Stir in the chili-garlic sauce, the sweet soy glaze, and season with sea salt and ground pepper. Sauté the pea shoots until just barely wilted.
   
6. Carve each of the steaks into 5 slices. Place 2 toasted rice cakes in the center of each plate, spoon the sautéed pea shoots over one side of the toasted rice cakes, and arrange the sliced beef around. Spoon the sweet soy glaze over and around the steak and serve at once.