Omaha Steaks also happens to have some pretty fabulous recipes for their Reserve Line that I have been using to prepare our meats – here are three of my favorites!
Rub and Steaks:
- 4 Omaha Steaks Ribeye Steaks
- 2 tablespoons brown sugar
- 1 1/2 tablespoons freshly cracked black pepper
- 1 1/2 tablespoons paprika
- 1 tablespoon ground cumin
- 1/2 tablespoon salt
- 4 cups chicken stock or water
- 2 cups milk
- 1 1/4 cups cornmeal
- 1 teaspoon paprika
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons + 1 teaspoon butter
- To prepare the polenta, bring the stock and milk to a boil in a large saucepan over high heat. Add the cornmeal in a steady, gradual stream, whisking continuously to prevent lumps. Boil for 1 to 2 minutes. Turn down the heat to low and whisk almost continuously for about 30 minutes, or until the mixture begins to thicken considerably. Stir in the paprika, salt, pepper, and 2 tablespoons of the butter, and transfer to a greased 9-inch square baking pan, spreading with a spatula to make an even layer. Let chill in the refrigerator for 4 hours or overnight, until firm.
- To prepare the rub, combine the sugar, pepper, paprika, cumin, and salt on a platter and coat the steaks with the mixture. Let sit in the refrigerator for 30 minutes, then bring to room temperature.
- Turn out the chilled polenta and cut into squares or right-angled triangles. In a small saucepan, melt the remaining teaspoon of butter (or substitute 1 teaspoon olive oil), brush on the polenta, and grill over direct medium-high heat for about 4 to 5 minutes on each side, or until lightly browned.
- Grill the steaks over direct medium-high heat to desired doneness.Serve with the polenta.
Private Reserve All American Burger
- 1 Omaha Steaks Private Reserve Angus Burger
- Sprinkle Omaha Steaks All Natural Steak Seasoning
- 1 tablespoon ketchup
- 1 tablespoon mustard
- 2 tablespoons Sweet & Tangy Vegetable Relish (see recipe below)
- 1 leaf lettuce
- 2 slices Beefsteak tomatoes
- 2 tablespoons Frenches French Fried Onion Rings
- 1 each Bun
Sweet and Tangy Vegetable Relish:
- 1 cup Yellow squash, grated
- 1 1/2 cups zucchini, grated
- 1/2 cup carrots, peeled and grated
- 1/2 cup red onion, 3/4″ matchstick
- 1/2 cup red peppers, 3/4″ matchstick
- 1/2 cup Edamame peas, shelled
- 1 1/2 teaspoons salt
- 1/2 cup white wine vinegar
- 1/4 cup sugar
- 1 teaspoon whole celery seeds
- 1 teaspoon whole fennel seed
- 1 1/2 teaspoons ground mustard seed
- 1/4 teaspoon crushed red pepper
- Season Private Reserve Burger with All Natural Steak Seasoning.
- Grill, broil or pan-fry burger until juices run clear; do not overcook.
- Slice bun in half and toast on grill or broiler.
- Spread Ketchup and mustard on toasted bun.
- To make the Sweet and Tangy Vegetable Relish, in a mixing bowl, combine first six ingredients. Set aside. In a saucepan, combine salt, vinegar, sugar, celery seed, fennel seed, mustard seed, and crushed red pepper. Bring to a boil slowly. Remove from heat and pour over vegetables in mixing bowl. Let cool, then refrigerate at least 1 day prior to serving. May be stored up to 2 weeks in the refrigerator. For best results, prepare one day in advance of using. Makes about 2 cups.
- Place burger on bun, top with Sweet & Tangy Vegetable Relish, lettuce, tomatoes and red onion.
- 3 Omaha Steaks Boneless Strip steaks, about 9 ounces ea. and 7/8 inch thick
- 2 tablespoons roasted sesame oil
- 3 tablespoons mirin
- 2 tablespoons soy sauce
- 3 tablespoons Chinese plum sauce
- 1 teaspoon Asian hot chile sauce
- 2 cloves garlic, minced
- Place the sesame oil, mirin, soy sauce, plum sauce, chile sauce, and garlic in a shallow bowl or dish and add the steaks.
- Let marinate in the refrigerator for 1 hour, turning once or twice.
- Prepare the grill.
- Grill the steaks over medium-high heat for 4 to 5 minutes for medium-rare, 5 to 6 minutes for medium, or to the desired doneness.
- Set aside, let cool, and slice thinly.
Disclosure: Omaha Steaks sent us steaks to try and welcomed us to share our honest opinions.
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