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COOKING THE PERFECT STEAK

Bruce Aidells

Recipe Index

RECIPES
Pan-Broiled Rib-Eye Steak..................................................2 Pico de Gallo..........................................................................7
Porcini Spice Rub...................................................................3 Mexican Tortas...................................................................... 8
Tomato Salsa Verde..............................................................3 Steak Sandwich With Fennel Slaw.................................... 8
Pan-Sautéed Fillet Steaks With Irish Whiskey Steak Sandwich With Roasted
& Cream Pan Sauce............................................................. 4 Red Pepper Mayonnaise..................................................... 8
Broccolini With Pecan Brown Butter................................5 Steak Sandwich With Caesar Mayonnaise...................... 9
Grilled Flank Steak in Mexican Beer, Steakhouse Grilled Porterhouse..................................... 10
Chile & Cilantro Marinade.................................................. 6
Spanish Sweet Pepper & Chorizo Butter....................... 11
Guacamole............................................................................. 6
Iceberg Wedges With Blue Cheese, Buttermilk
Mexican Rice...........................................................................7 & Scallion Dressing.............................................................. 11

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COOKING THE PERFECT STEAK
Bruce Aidells

Recipes

PAN-BROILED RIB-EYE STEAK

Yield: serves 2 to 3
Ingredients
• 2 1¼-2-inch-thick bone-in rib-eye, T-bone, or porterhouse steaks (about 1½ pounds)
• 1-2 tablespoons extra-virgin olive oil, plus more for drizzling (optional)
• Porcini Spice Rub (page 3)
Preparation
1. Let the steaks sit at room temperature for 2 hours. Coat the steaks with the oil. Rube the spice rub equally
into all sides of the steaks.
2. Preheat the oven to 425 F.
3. Heat a 12-inch ovenproof skillet, such as cast iron, over high heat (make sure your exhaust fan is on).
When the pan begins to smoke and an edge of a steak sizzles when touched against it, add the steaks.
Sear for 2 to 3 minutes, or until deep brown. Turn and sear for 2 to 3 minutes more, then pop the pan
into the oven. Roast for 8 to 10 minutes, or until the internal temperature reaches 120 F to 125 F for rare
or 125 F to 130 F for medium-rare. Transfer the steaks to a cutting board and let rest, tented loosely with
aluminum foil, for 10 minutes.
4. To serve, cut between the bone and the meat to release the meat, then cut the meat crosswise into
½-inch-thick slices.
Alternative Cuts
• London broil (top round) • New York strip
• Top sirloin • Chuck-eye (Delmonico)
• Fillet • Baseball steak
Notes
• This method works well with any tender. marbled cut of beef, bone-in or boneless, at least 2½ inches thick.
• This steak is also good with a flavored butter of your choice.

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COOKING THE PERFECT STEAK
Bruce Aidells

Recipes

PORCINI SPICE RUB

Ingredients
• 2 tablespoons porcini powder • 2 teaspoons chopped fresh thyme
• 2 teaspoons freshly ground black pepper • ½ teaspoon dried mint
• 4 teaspoons kosher salt • 1/8 teaspoon freshly grated nutmeg
• 1 teaspoon garlic powder
Preparation
Combine all the ingredients except the oil in a small bowl. Brush the steaks of your choice with olive oil and
sprinkle the rub generously all over them. Cover and let stand for 2 hours at room temperature or, better still,
refrigerate overnight.

TOMATO SALSA VERDE

Yield: makes 3 cups
Ingredients
• 3 anchovy fillets, rinsed and chopped • ½ cup good extra-virgin olive oil
• 1/3 cup packed chopped fresh basil • 2 tablespoons balsamic vinegar
• 2/3 cup packed chopped fresh flat-leaf parsley • 2 cups seeded and diced vine-ripe tomatoes
• ½ cup packed chopped celery leaves (preferably heirloom varieties)
• 1 garlic clove, peeled • Salt and freshly ground black pepper
Preparation
Put the anchovies, basil, parsley, celery leaves, and garlic in a food processor. Add the oil and vinegar and
pulse until blended. Transfer to a bowl and stir in the tomatoes. Season to taste with salt and pepper.

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COOKING THE PERFECT STEAK
Bruce Aidells

Recipes

PAN-SAUTÉED FILLET STEAKS WITH

IRISH WHISKEY & CREAM PAN SAUCE
Yield: serves 4
Ingredients
• 4 1-to-1¼-inch-thick fillet steaks (6-8 ounces each)
• Salt and freshly ground black pepper
• 1 tablespoon butter
• 3 tablespoons finely chopped shallots
• ¼ cup Irish whiskey or brandy
• ½ cup beef stock or canned low-sodium chicken
broth
• ½ teaspoon Worcestershire sauce
• 2 teaspoons Dijon mustard
• ½ cup heavy cream
• Fresh lemon juice
Preparation
1. Season each steak generously with salt and pepper. Heat a heavy skillet, large enough to hold all 4 steaks,
over medium-high heat. Add the butter, and when it begins to foam, add the steaks. Cook for about 3
minutes, or until the bottoms are nicely browned. Flip the steaks and cook for 3 minutes more, or until the
internal temperature reaches 120 F to 125 F for rare. Transfer to a warm platter and tent with aluminum foil
while you make the sauce.
2. To make the pan sauce, reduce the heat to medium and add the shallots to the pan. Cook, stirring, for
1 minute. Remove from the heat, add the whiskey, and scrape up any browned bits from the bottom of
the pan. Return to the heat, add the stock and Worcestershire, and bring to a boil. Whisk in the mustard,
then the cream, and simmer, whisking, until the sauce is reduced to a syrupy consistency, 2 to 3 minutes.
Season to taste with lemon juice, salt, and pepper. Return the steaks to the pan, spoon some sauce over
the steaks, and rewarm them for about 1 minute. Serve at once.
Alternative Cuts
• Boneless New York strip steaks, cut in half • Baseball
• Boneless sirloin • Petite tender
• Culotte • Flat-iron
• Rib-eye • Rib-eye cap steaks
Note
This is a perfect dish to serve for a romantic dinner. Serve with oven-roasted potatoes and start with a green salad.

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COOKING THE PERFECT STEAK
Bruce Aidells

Recipes

BROCCOLINI WITH PECAN BROWN BUTTER

Yield: serves 4
Ingredients
• 2 bunches broccolini (about 1¼ pounds), washed • 1 teaspoon minced garlic
and tough stems trimmed • ¼ cup pecan halves, toasted
• 3 tablespoons butter • Salt and freshly ground black pepper
• 1 tablespoon minced shallot • 2 teaspoons fresh lemon juice, or to taste
Preparation
1. Bring 6 quarts of salted water to a boil in a large pot. Add the broccolini and stir to separate the stems.
When the water returns to a boil, adjust the heat to maintain a light boil and cook for 4 to 5 minutes. Taste
a stem: the broccolini is done when it is crisp-tender. Drain and set aside, covered to keep warm.
2. Meanwhile, melt the butter in a medium skillet over medium heat. Add the shallot and garlic and stir for 2
to 3 minutes, or until softened. Add the pecans and a pinch each of salt and pepper. Increase the heat to
medium-high and stir continuously until the butter has browned and the pecans have a toasted aroma.
Remove from the heat and stir in the lemon juice. Toss the mixture with the broccolini and season to taste
with salt and pepper. Serve at once.
Notes
• To toast the pecans, spread them on a small baking sheet and bake in the middle of a 350 F oven until
nicely golden brown with a nutty aroma, 5 to 10 minutes. Transfer to a bowl to cool.
• Try the Pecan Brown Butter on other vegetables, such as asparagus or cauliflower.

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COOKING THE PERFECT STEAK
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Recipes

GRILLED FLANK STEAK IN MEXICAN BEER, CHILE & CILANTRO MARINADE

Yield: makes enough for 2 to 3 pounds of steak
Ingredients
• 12-ounce bottle Mexican beer • 1 cup finely chopped fresh cilantro
• ¼ cup soy sauce • 6 garlic cloves, sliced
• ¼ cup fresh lime juice • 2 teaspoons dried oregano (I use Mexican)
• 1 teaspoon Tabasco or other hot sauce • 1 teaspoon salt
• 2 tablespoons chile powder, such as ancho, • 2 teaspoons unsulfured molasses
California, or New Mexico • 2 teaspoons freshly ground black pepper
• 2 teaspoons ground cumin • ¼ cup canola oil
• 3 tablespoons minced white onion
Preparation
1. Pour the beer into a medium bowl and stir in the remaining ingredients.
2. Place the steaks of your choice in a large zipper-lock bag. Pour in the marinade, seal the bag, and turn
to ensure the steaks are coated with the marinade. Marinate for 2 hours at room temperature or, better
still, refrigerate overnight. Turn the bag from time to time to redistribute the marinade. Let the steaks sit at
room temperature for 2 hours and pat dry before grilling.
3. To grill the steak: Set up a charcoal or gas grill for medium-high heat. Pat the steak dry and grill for 3 to 4
minutes. Flip and grill for 3 to 4 minutes more. This should yield medium-rare meat.
4. Let the steak rest, loosely covered with aluminum foil, for 5 to 10 minutes, then cut across the grain into
¼-inch-thick diagonal slices.
Alternative Cuts
• Skirt steak or bottom sirloin flap steak (bavette) • Tri-tip steak, cut ½-inch thick
• Culotte steak, cut ½-inch thick

GUACAMOLE
Yield: makes 1½ cups
Ingredients
• 1 large ripe Hass avocado, halved, seeded and • ¼ cup chopped fresh cilantro
peeled • 2 teaspoons finely chopped stemmed and seeded
• ¼ cup diced ripe tomato jalapeño chile (optional)
• ¼ cup finely chopped red onion • Salt and freshly ground black pepper
Preparation
Coarsely mash the avocado with a fork or potato masher in a medium bowl. Do not over mash; the texture
should be quite lumpy. Stir in the tomato, red onion, cilantro, jalapeño (if using), ½ teaspoon salt, and ½ tea-
spoon pepper. Taste and adjust the seasonings. Serve immediately.

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COOKING THE PERFECT STEAK
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Recipes

MEXICAN RICE
Yield: 4 servings
Ingredients
• 3 tablespoons peanut oil • 8-ounce can tomato sauce
• 1 cup long-grain white rice • 1¼ cups canned low-sodium chicken broth
• ½ cup finely chopped onion • ½ cup frozen mixed vegetables (corn, peas, carrots)
• 1 tablespoon minced garlic • Salt to taste
Preparation
1. Heat a heavy medium-sized pot with a tight-fitting lid over medium heat and add the oil and rice. Stir the
rice until it’s golden and nutty, about 10 minutes. Add the onion, cook another 3-5 minutes more or until
the onions are translucent. Add garlic and cook and stir a minute more.
2. Pour the tomato sauce over the rice and stir and cook for a minute more. Bring broth to a boil and pour
over the rice. Reduce to a simmer, cover and cook for 10 minutes or until the rice is almost cooked. Stir in
vegetables. Cover and cook 5 minutes more or until all of the liquid is absorbed and the rice is tender and
fluffy. Season to taste with salt.

PICO DE GALLO
Yield: makes about 2 cups
Ingredients
• 3 ripe medium tomatoes, diced
• 1 medium red onion, finely chopped
• 1-3 jalapeño chiles, stemmed, seeded and finely
chopped, to taste
• 1 teaspoon sugar
• Finely grated zest and juice of 1 lime
• 1 cup chopped fresh cilantro
• Salt and freshly ground black pepper
Preparation
Place the tomatoes, red onion, jalapeños, sugar, lime
zest and juice, and cilantro in a bowl and stir to com-
bine. Season to taste with salt and pepper.
Note
You can add 1 cup diced fresh fruit, such as plums, pineapple, mango, peaches, nectarines, or any citrus fruit,
to the pico de gallo.

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Page Title

MEXICAN TORTAS
Yield: serves 4
Ingredients
• Lime mayonnaise • 1 cup shredded Monterey Jack cheese
• 1/3 cup mayonnaise • 4 Anaheim chiles, fire-roasted and cut into strips,
• 1 tablespoon fresh lime juice or one 7-ounce can fire-roasted green chiles
• 1 tablespoon finely chopped pickled jalapeño • 8 thin slices ripe tomato
chile (optional) • 1 cup shredded cabbage
• ½ cup chopped fresh cilantro • Avocado, halved, seeded, peeled, and cut
• 2-3 cups diced or chopped meat or 1 pound sliced lengthwise into thin slices
ham or sliced leftover roasted or pot-roasted meat • Or Guacamole (page 6)
• 4 soft French rolls or Mexican bolillos, split and • 4 slices red onion
toasted
Preparation
1. Mayonnaise: Combine all the ingredients in a small bowl and mix until well blended Set aside.
2. For diced, chopped, or pot-roasted meat, gently heat in a skillet to warm; leave ham or roasted meat cold.
3. To assemble the tortas, generously slather lime mayonnaise on each cut side of the rolls. Spoon or layer
the meat over one half of each roll, sprinkle with the cheese, and top with the roasted chiles, tomato,
cabbage, avocado (or guacamole), and red onion. Put the top half of each roll on top, cut the sandwich in
half, and serve.
Notes
If you'd like a little more spice, spoon or sprinkle a salsa or bottled hot sauce over the meat before closing the
sandwiches.

STEAK SANDWICH WITH FENNEL SLAW STEAK SANDWICH WITH ROASTED RED
This is also good on a kaiser roll or sliced and toasted PEPPER MAYONNAISE
sourdough bread. Combine ½ cup finely chopped fire-roasted red bell
peppers with 1 teaspoon minced garlic, ¼ cup finely
Combine 1 cup thinly shaved fennel with ¼ cup
chopped toasted almonds, 2 teaspoons sherry vin-
chopped fresh flat-leaf parsley. 2 tablespoons finely
egar, 2 tablespoons olive oil, 2 tablespoons mayon-
chopped shallots, 1 tablespoon chopped capers, 1
naise, and 2 tablespoons Harissa or bottled Sriracha
finely chopped anchovy fillet, 2 tablespoons mayon-
sauce, if you like things spicy.
naise, 1 tablespoon Dijon mustard, 1 tablespoon fresh
lemon juice and 1 tablespoon extra-virgin olive oil. Smear the mayonnaise on both sides of a split cia-
batta roll or sliced and toasted sourdough bread.
Spread mayonnaise and Dijon mustard on both sides
Top with thin slices of steak and arugula, watercress,
of a split 6-inch piece of baguette. Pile with sliced
or radicchio leaves. Or, for a great rolled sandwich,
steak, then add a thick layer of fennel slaw, close the
smear the red pepper mayonnaise on warmed naan
sandwich, and serve.
or lavash, cover with thinly sliced roast lamb and
arugula, watercress, or radicchio, roll up, and cut into
4-inch lengths.

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COOKING THE PERFECT STEAK
Bruce Aidells

Recipes

STEAK SANDWICH WITH CAESAR MAYONNAISE

Caesar Mayonnaise Ingredients
• 1 cup mayonnaise • 1 teaspoon Worcestershire sauce
• 1 garlic clove, finely chopped • 1/3 cup freshly grated Parmigiano-Reggiano
• 2 anchovy fillets, finely chopped • 2 teaspoons freshly ground black pepper
• 2 teaspoons Dijon mustard • 1 tablespoon finely chopped fresh flat-leaf parsley
• 2 teaspoons finely grated lemon zest • 1 tablespoon sweet Hungarian paprika
Sandwich Ingredients
• 4 crusty sandwich rolls, split • 8 large leaves from romaine lettuce hearts
• 1½ pounds leftover grilled or pan-seared steak,
cut into slices (see headnote)
Preparation
1. Mayonnaise: Place all the mayonnaise ingredients in a food processor and pulse to combine. For the best
flavor, let sit for 20 to 30 minutes before using; or scrape into a container and refrigerate for up to 1 week.
(Makes 1½ cups; enough for 6 to 8 sandwiches.)
2. Preheat the broiler. Slather some of the mayonnaise on the cut sides of the sandwich rolls. Broil about 4
inches from the heat source for 3 to 4 minutes, or until the mayonnaise begins to brown and bubble.
3. To assemble the sandwiches, divide the meat into 4 portions and lay over the bottom halves of the rolls.
Lay the lettuce leaves over the meat and cover with the top halves of the rolls. Cut the sandwiches in half
and serve.
Alternative Cuts
• Grilled sweet Italian sausages, split in half
• Grilled hamburger patties
Note
The Caesar mayonnaise recipe makes extra, which you can use as a condiment for other sandwiches. It is
good with veal, pork, grilled fish or chicken.

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COOKING THE PERFECT STEAK
Bruce Aidells

Recipes

STEAK HOUSE GRILLED PORTERHOUSE

Yield: serves 4 to 6
Ingredients
• 2 teaspoons extra-virgin olive oil • 1½ teaspoons salt
• 1 2½- to 3-inch-thick bone-in porterhouse steak • 1 teaspoon freshly ground black pepper
(2½-3 pounds) • Spanish Sweet Pepper & Chorizo Butter (page 11)
Preparation
1. Rub the oil on both sides of the steak. Season generously with ¾ teaspoon of the salt and ¾ teaspoon of
the pepper on each side. Place the steak on a platter and let it rest at room temperature (66 F to 72 F) for
2 hours. The internal temperature of the steak should come up to 50 F to 60 F.
2. Set up a charcoal or gas grill for indirect grilling.
3. Lightly oil the grill. Place the steak directly over the hot coals or fire and grill for 2 to 3 minutes, or until the
steak is deep brown. If flare-ups arise, move the steak to the section of the grill with no fire and wait for
the flare-ups to subside, then return the steak to the heat and continue searing it. Turn and sear the other
side for 2 to 3 minutes, or until deeply brown but not burned.
4. Once the steak is nicely seared, move it to the section of the grill with no fire, with the bone facing the
heat (this helps protect the steak from burning). Cover the grill and grill-roast for 10 to 15 minutes, or until
the internal temperature reaches 120 F to 125 F for rare (my preference), 125 F to 130 F for medium-rare,
or 130 F to 135 F for medium. Transfer the steak to a warm serving platter and let rest for 10 minutes,
loosely covered with aluminum foil. After 5 minutes, place three ¼-inch-thick pats of the flavored butter
on the meat. The temperature of the steak will rise 10 to 15 degrees as it rests.
5. Cut the meat from the bone and slice crosswise into ½-inch-thick slices. Serve at once, spooning some of
the melted butter over the slices.
Alternative Cuts
The classic steak house cuts are porterhouse, T-bone, New York strip, top sirloin, and fillet. To serve 4 people,
buy 2 to 3 pounds total: four 3-inch-thick fillet steaks, two 2-inch-thick New York strips, or one 2½-to-3-
inch-thick porterhouse, T-hone, or top sirloin. Begin checking the internal temperature after about 10 minutes
of covered grilling. Fillet steaks will take the least amount of time and porterhouse and T-bones the most.
Notes
Two hours may seem a long time to leave a piece of meat out at room temperature, but if you start with a re-
frigerated steak at 38 F and your kitchen has an ambient temperature of 68 F, the center of the meat will take
quite a while to warm up.

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COOKING THE PERFECT STEAK
Bruce Aidells

Recipes

SPANISH SWEET PEPPER & CHORIZO BUTTER

Yield: makes enough for 4 to 6 steaks
Ingredients
• 2 garlic cloves, peeled • 1 tablespoon chopped fresh flat-leaf parsley
• ¼ cup diced Spanish chorizo (I use the softer • ½ teaspoon freshly ground black pepper
semicurado, linguica, or Cajun andouille • ¼ teaspoon Worcestershire sauce
• ¼ cup jarred Spanish piquillo peppers or fire- • 8 tablespoons (1 stick) butter, softened
roasted red bell peppers
Preparation
1. With the motor running, drop the garlic cloves through the feed tube of a food processor. Scrape down
the sides of the bowl and add the sausage, piquillo peppers, and parsley. Pulse a few times to finely chop.
Add the remaining ingredients and pulse to blend.
2. Spread a 12-x-18-inch sheet of plastic wrap on a work surface and scrape the butter onto the plastic wrap.
Shape and roll the butter into a log 1½ to 2 inches in diameter. Seal in the plastic and refrigerate until firm,
at least 1 hour, or until ready to use. Any leftover butter can be rewrapped and refrigerated for 1 week or
frozen for up to 2 months.
Notes
The sausage gives the butter a great meaty flavor, but if you can't find it, go ahead and leave it out; add ½
teaspoon salt to the recipe.

ICEBERG WEDGES WITH BLUE CHEESE, BUTTERMILK & SCALLION DRESSING

Yield: serves 4
Preparation
• ½ pound blue cheese, coarsely chopped (I like • 1 tablespoon red wine vinegar
Rogue Creamery Oregon Blue or Maytag Blue) • Coarsely ground black pepper
• 2 scallions, white and green parts, coarsely • ¾ cup buttermilk, or more if needed
chopped, plus more scallion greens for garnish • 1 medium head iceberg lettuce, quartered and cored
• ½ cup mayonnaise
Preparation
1. Crumble about ½ cup of the blue cheese and set it aside.
2. With the motor running, drop the scallions through the feed tube of a small food processor. After 10
seconds, shut off the machine and scrape down the sides of the bowl. Add the remaining blue cheese
and pulse a few times to chop the cheese. Add the mayonnaise, vinegar, and 2 teaspoons pepper. With
the motor running, add the buttermilk. Stop and check the texture: If it's too thick, add enough additional
buttermilk to produce a thick and creamy but pourable dressing.
3. To assemble the salad, lay each lettuce wedge cut side up on a salad plate. Spoon over about ¼ cup of the
dressing, or more to your liking, sprinkle with some of the reserved blue cheese and some of the scallion
greens, then add a few grindings of pepper, or let guests add their own. (Leftover dressing will keep for a
week in a sealed container in the refrigerator.)

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