This document provides instructions for preparing different steak recipes: steak with mushroom burgundy sauce, chicken steak, grilled steak fajitas, and pan seared dry-aged steak. It includes lists of ingredients and step-by-step cooking instructions for each recipe. Overall, the document shares various recipes and preparation tips for enjoying different cuts of steak.

1. Great ways to prepare your steak
Rastelli Market

2. Enjoying a delicious steak
• What kind of steak are you cooking? Are you
enjoying a USDA Prime, Black Angus Beef, or
another great cut?
• Don’t just use a simple marinade, rub, or
grilling option
• Enjoy one of the following great recipes

3. Steak with mushroom burgundy sauce
• Ingredients:
– 4 ribeye steaks − 1 tablespoon of butter
– 3 sliced leeks − 3 cloves of chopped garlic
– ½ stick butter − 1 ½ cup of red wine
– Minced Parsley to taste − Salt and pepper to taste
− 1lb white mushrooms, sliced medium

4. Steak with mushroom burgundy sauce cooking
• Melt butter in large skillet over high heat. Add green onions,
mushrooms, and garlic until mushrooms are darkened to medium gold.
• Mix in wine, stir, and cook until liquid is reduced by half. Add 1
tablespoon butter to sauce and stir in parsley
• Add 1 to 2 teaspoons neutral oil like canola to new frying pan. Season
steak with some salt and pepper
• Fry in skillet over high heat until medium rare, flipping the steak over
at least once during the process. Top with mushrooms and sauce and
serve

5. Chicken Steak
• Ingredients:
– 3 lbs of steak
− Salt and ground black pepper
– 4 ¼ cups of all purpose
− 5 large eggs, beaten lightly
– 2 ¼ cups whole milk
− 3 cups of vegetable oil

6. Cooking Chicken Steak
• Tenderize meat by covering with 2 layers of plastic & use a textured mallet to pound the meat
on both sides until it is thin. Rub with salt & pepper & set aside.
• In a large bowl, place 4 cups of flour. Combine ¼ cup of milk with all eggs in another bowl.
Put oil in large skillet and place over medium heat. Dip steak in the flour, covering completely
and shake off extra. Dip in the milk and back in the flour. Place in skillet and fry steak until the
edges turn golden brown, about 3-4 minutes per side. Remove from pan and place on paper
towel covered plate.
• Our the leftover cooking grease into measuring cup (nothing that will melt) and set aside.
Return pan directly to medium-low heat ( do not clean or rinse) Add ¼ cup drippings to the
skillet and scrape the bottom of the pan to get up all of the little bits of meat and breading so
that they become part of the gravy.
• When the oil is heated, whisk in ¼ cup of the flour and heat until is starts to brown (about 2
minutes) Gradually add last 2 cups of milk, stirring consistently until mixture starts to thicken
(about 5-7 minutes). Add salt and pepper to taste. Drizzle steak with gravy and serve.

7. Grilled Steak Fajitas
• Ingredients:
– 1 Flat iron steak − 1 package onion soup mix
– ¼ cup neutral oil like canola − ¼ cup lime juice
– ¼ cup water − 2 clover garlic, minced
– 1 teaspoon lime zest − 1 teaspoon ground cumin
– ½ teaspoon dried oregano − ¼ teaspoon black pepper
– 1 medium thinly sliced onion − Multicolored thin sliced peppers
– 1 tablespoon canola oil − 8 medium flour tortillas
– Toppings by preference (Salsa, sour cream, etc.)

8. Cooking Grilled Steak Fajitas
• Combine onion soup mix, canola oil, lime juice, water, cloves, lime zest, cumin,
oregano, and pepper with steak in sealable plastic bag. Shake and flip to mix
ingredients. Refrigerate overnight or for at least 4 hours to marinate.
• Empty marinade, and grill steak over high heat until it reaches desired level of
doneness, flipping at least once during cooking. Slice into thin strips, place in
tortillas, and set aside.
• Sauté onions and peppers until they start to become tender, but still have a
bite (about 3-4 minutes) Place on top of steak, fold or roll up, add desired
toppings, and serve.

9. Pan Seared Dry-Aged Steak
• Ingredients:
– 1 ½ lbs Porterhouse steak
– Kosher salt and ground black pepper to taste
– 1 tablespoon of canola oil

10. Cooking Pan seared dry-aged steak
• Preheat oven to 450° F. Remove steak from fridge a half an
hour before cooking and allow to warm to room
temperature.
• Place large skillet on high heat. Pat steak dry and season
with a good amount of salt and pepper. Place oil in skillet
and throw steak on when the oil is visibly steaming. Reduce
heat a little, and cook until golden brown (about 4 minutes
per side). Transfer to pan (unless you’re using a cast iron
skillet) and roast steak 6-8 minutes.
• Pull from oven and serve.

11. Enjoy your steak
• All of the recipes are very good ways to enjoy
your steak dinner
• For more great steak options check out USDA
Prime Steaks Online