steaksAnyone that knows Keller’s knows that we have the best steaks in town. They are simply the finest you can buy and the best steak you have ever had. That is because we raise our beef ourselves paying careful attention to detail.  It is processed in a clean, inspected plant and is dry aged and cut fresh daily in our stores.  There are so many delicious cuts and recipes to try.  Here are three of my favorite steak recipes.

 

 

Lemony Beef Steaks with Pan-Grilled Zucchini
1 Keller’s Boneless Beef Top Sirloin Steak cut ½” thick about 1 ¼#
1 Clove Garlic, Minced
1 Teaspoon Dried Rosemary Leaves Crushed
¾ Teaspoon Salt, Divided
¼ Teaspoon Coarse Ground Black Pepper, Divided
1 Tablespoon and 2 Teaspoons Olive Oil, Divided
4 Small Zucchini, Cut in Half Lengthwise
2 Tablespoons Lemon Juice, Divided
Cut the boneless beef top sirloin steak into 4 serving-size pieces. Place each piece on a flat surface;
cover with waxed paper and flatten with the bottom of a heavy saucepan, mallet or side of a cleaver to
¼” thickness. Mash the garlic; combine with rosemary, ½ teaspoon salt and 1/8 teaspoon pepper. Stir
in 1 tablespoon of the oil and rub both sides of the steaks with the garlic mixture. Score cut the side of
each zucchini in a diamond pattern, 1” apart and 1/8” deep; pat dry. Heat heavy nonstick skillet over
medium-high heat for 3 minutes. Add the remaining 2 teaspoons of oil and the zucchini. Cook 3
minutes; turn and continue cooking 3 minutes or until tender. Remove zucchini to plate; season with
remaining ¼ teaspoon salt, 1/8 teaspoon pepper and 1 tablespoon lemon juice; keep warm. Heat the
same skillet over medium heat. Quickly cook steaks 2 at a time 1 minute for medium rare or to desired
doneness, turning once. Return the steaks to the pan. Add remaining 1 tablespoon lemon juice to the
skillet turning steaks to coat evenly. Serve steaks with zucchini.

Steak Dianne with Mushrooms
2 Boneless Beef New York Steaks Cut ¾” Thick about 1 pound
1 Tablespoon Butter
2 Tablespoon Finely Chopped Shallots
2 Cloves Garlic Minced
1 Cup Sliced Fresh Mushrooms

2 Tablespoons Brandy¼ Cup Beef Broth

2 Teaspoon Dijon-style Mustard
1 Teaspoon Worcestershire Sauce
2 Teaspoons Finely Chopped Parsley
Melt butter in a large nonstick skillet over medium heat. Add shallots and garlic; cook 2 minutes. Add
mushrooms; continue cooking 3-4 minutes. Remove from skillet to small bowl; reserve. Increase heat to
medium-high. Add beef steaks; cook 3 minutes. Turn and continue to cook 3-4 minutes for medium
rare (150 degrees Fahrenheit) or to desired doneness. Remove to warm platter; decrease heat to
medium. Add brandy, broth, reserved mushroom mixture, mustard and Worcestershire sauce, stirring
to combine. Bring to a boil; cook and stir until slightly thickened, about one minute. Carve steaks into
¼” thick slices. Spoon sauce over the meat and sprinkle with parsley.

Beef Tenderloin Steaks with Blue Cheese Topping
2 Keller’s Beef Tenderloin Steaks Cut 1” Thick (about 4oz each)
1 Tablespoon Cream Cheese Softened
2 Teaspoon Each Crumbled Blue Cheese and Plain Low-Fat Yogurt
1 Teaspoon Minced Onion
Dash White Pepper
1 Clove Garlic Halved
¼ Teaspoon Salt Divided
1 Teaspoon Chopped Italian Parsley
Thoroughly combine cream cheese, blue cheese, yogurt, onion and pepper; reserve. Rub each side of
beef tenderloin steaks with garlic. Place steaks on rack in broiler pan so surface of meat is 2 to 4” from
heat source. Broil 5 to 6 minutes. Season with 1/8 teaspoon salt. Top each steak with half of the
reserved cheese mixture. Broil an additional 1 to 2 minutes. Garnish with parsley.

Do you have a favorite steak recipe?  I would love to hear it.  Comment below.