the Pence family cookbook

Recipes Tagged with “Steak”

Ginger-Soy Steak

Main Course Untested Steak


  • 1/2 c. soy sauce
  • 2 tbsp. grated ginger
  • 2 tbsp. sugar, divided
  • 1 tbsp. toasted sesame oil
  • 4 garlic cloves, pressed
  • salt and pepper
  • 1 1/2 lb. sirloin tips, cut into 2-inch pieces
  • 6 tbsp. unseasoned rice vinegar
  • 1 cucumber, quartered lengthwise, thinly sliced
  • 1 firm pear, quartered, cored and thinly sliced crosswise
  • 1 tbsp. toasted sesame seeds


In a medium bowl, stir together the soy sauce, ginger, 1 tablespoon of the sugar, the sesame oil, garlic and 1 teaspoon pepper until the sugar dissolves. Add the beef and stir to coat. Cover and let sit at room temperature for 15 minutes.

Meanwhile, in a separate medium bowl, combine the vinegar, the remaining 1 tablespoon of sugar and 1 teaspoon salt. Stir in the cucumber and pear. Cover and refrigerate until ready to serve.

Heat the broiler with an oven rack about 4 inches from the heat. Remove the beef from the marinade and pat dry with paper towels. Place the pieces on a wire rack set in a rimmed baking sheet. Cook until 125° at the center for medium-rare, 7 to 10 minutes, flipping the pieces halfway through. Transfer to a plate and let rest for 10 minutes.

Drain the cucumber mixture and transfer to a large platter, arranging it on one side. Sprinkle with the sesame seeds. Arrange the steak opposite the salad.


Balsamic and Rosemary Steak Florentine

Main Course Steak


  • 1 cup balsamic vinegar
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 1/4 cup finely chopped rosemary
  • one 3-pound porterhouse steak, about 4 inches thick
  • 2 teaspoons kosher salt
  • 2 teaspoons coarsely ground pepper


In a sturdy resealable plastic bag, combine the vinegar with 1/2 cup of the olive oil and the rosemary. Add the steak, seal the bag and refrigerate overnight, turning the bag several times.

Preheat the oven to 425° and bring the steak to room temperature. Heat a grill pan. Remove the steak from the marinade and season with the salt and pepper. Rub the side with the remaining 2 tablespoons of olive oil. Grill over moderately high heat until nicely charred on the top and bottom, about 5 minutes per side. Transfer the steak to a rimmed baking sheet and roast for about 30 minutes, until an instant-read thermometer inserted into the tenderloin (the smaller section) registers 125°. Alternatively, build a fire on one side of a charcoal grill or light a gas grill. Grill the steak over moderate heat for 5 minutes on each side. Transfer the steak to the cool side of the grill, close the lid and cook for 30 minutes longer. Transfer the steak to a carving board and let rest for 10 minutes. Slice the steak across the grain and serve immediately.

Food & Wine

Reverse Sear

Main Course Lamb Steak

This isn’t a recipe, but a catalog of times and internal temperatures for the reverse sear method. Preheat the oven to 250F, and take the piece of meat to the internal temperature specified. Then sear it off in as hot a skillet as you can get with a bit of vegetable oil.

  • Ribeye, Cowboy Ribeye, Côte à l’os: 115F for medium-rare, 110F for rare, 105F for blue-rare, 1 minute per side sear
  • Lamb: 125F, 2 minutes on the fat cap

Steak Verde

Main Course Greenchile Newmexican Pence Steak


  • 8 TBSP butter
  • 8 oz. sliced mushrooms
  • 1 med. onion, chopped
  • 3 cloves garlic, ditto
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 4 C. chopped green chile
  • 8 slices (calls for Swiss) queso quesadilla
  • 4 NY strip steaks


Heat oven to 350. Saute onion, mushrooms and garlic in butter. Add chile and S&P. Simmer 10-15 minutes. Broil, grill or pan fry seasoned steaks. Top with chile mixture and cheese and bake until cheese melts.

Shooter’s Sandwich

Main Course Sandwich Steak


  • 1 giant, round crusty loaf
  • 2 good steaks (boneless)
  • 5-6 tbsp. butter
  • 1 lb. mushrooms, sliced
  • 7 oz. shallots, diced
  • salt and pepper
  • some garlic
  • some brandy
  • Worcestershire sauce
  • horseradish
  • Dijon mustard


Slice the top off of your crusty loaf, and hollow out the middle. Melt the butter, and cook the shallots and mushrooms. Add garlic, brandy, salt and pepper, and Worcestershire sauce to taste. Sautee your steaks in some butter or oil of their own, seasoned w/ salt and pepper. Place one of the steaks into the loaf. Add all the mushroom mixture. Top with the other steak. Spread horseradish and Dijon, to taste, over the top. Take the whole loaf, wrap in parchment paper, string, and tin foil, and weight down with a cutting board and some nice heavy books, overnight (preferably in your cool basement, not in the refrigerator). The next day, slice into wedges as you’d cut a pie (just cut through the paper/foil), and enjoy.

The Grauniad

Steak au Poivre

Main Course Beef French Steak


  • 4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
  • Kosher salt
  • 2 tablespoons whole peppercorns
  • 1 tablespoon unsalted butter
  • 1 teaspoon olive oil
  • 1/3 cup Cognac, plus 1 teaspoon
  • 1 cup heavy cream


Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.

Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.

In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.

Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.

Alton Brown, Food Network