Alberta Beef Steak – Grilled, seasoned steak
This Alberta Beef Steak recipe features the finest quality beef from Alberta, known for its rich flavor and tenderness. The steak is seasoned with a blend of salt, pepper, and optional herbs for added taste, then grilled to perfection over high heat. The outside develops a beautiful sear while the inside remains juicy and cooked to the preferred level of doneness. Served best with a side of grilled vegetables or a fresh salad, this dish is a favorite among steak lovers and a showcase of Canadian beef at its finest. Description by ChatGPT.
Embark on a culinary journey that bridges the gap between farm and table with Chef Shane Ball from The Couch Cook YouTube channel. This robust meal celebrates ethically raised, grass-fed beef and fresh ranch-grown ingredients. Savor the richness of reverse-seared striploins, indulge in buttery, herb-infused polenta, and balance with a unique warm beef panzanella salad with roasted beets and pickled onions. Here's how to create this rustic and satisfying ranch-inspired feast.
Ingredients:
For the Reverse-Seared Striploins:
- 2 striploin steaks from 7K Angus Beef
- 2 tablespoons unsalted butter
- 2 cloves garlic, grown on the ranch
- Fresh thyme
- Maldon salt, for finishing
For the Creamy Polenta:
- 1 cup polenta
- 4 cups rich broth (beef, chicken, or vegetable)
- Fresh herbs (such as thyme and rosemary)
- 2 cloves garlic, minced
- Salt and pepper, to taste
For the Warm Beef Panzanella Salad:
- 2 medium-sized beets, grown on the ranch
- 1 red onion, thinly sliced
- White wine vinegar, for lightly pickling onions
- 2 cups day-old rye bread, cut into croutons
- 1 grapefruit, segmented
- Shaved Asiago cheese
- An array of fresh herbs (such as parsley and basil)
Instructions:
Reverse-Seared Striploins:
1. Preheat your oven to 275°F (135°C). Place the striploins on a wire rack over a baking sheet and cook until they reach an internal temperature of 125°F (52°C) for medium-rare, about 45-60 minutes.
2. Once the steaks reach the desired temperature, heat a skillet over high heat. Add the butter, garlic, and fresh thyme, and sear the steaks for 1-2 minutes per side until a golden crust forms.
3. Remove the steaks from the skillet, and let them rest for 10 minutes before slicing. Finish with a generous sprinkle of Maldon salt.
Creamy Polenta:
1. In a medium saucepan, bring the broth to a boil along with the fresh herbs and garlic.
2. Gradually whisk in the polenta and reduce the heat to low. Cook, stirring frequently, until the polenta is creamy and tender, about 20-25 minutes.
3. Season with salt and pepper, and add additional butter if desired for extra creaminess.
Warm Beef Panzanella Salad:
1. Roast the beets whole at 400°F (200°C) wrapped in foil until tender, about 45-60 minutes. Once cooled, peel and dice.
2. Lightly pickle the red onions by marinating them in white wine vinegar for at least 20 minutes.
3. Toast the rye bread croutons in a skillet with a touch of olive oil until crispy.
4. Toss the roasted beets with the croutons, lightly pickled onions, fresh grapefruit segments, shaved Asiago cheese, and the array of fresh herbs.
5. Serve the salad warm alongside the reverse-seared striploins and creamy polenta.
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Prep Time: 40 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 55 minutes
Equipment: wire rack, baking sheet, skillet, saucepan, oven, foil.
Cooking Tips: Ensure your steaks rest before slicing to keep them juicy. When making polenta, constant stirring is essential to prevent lumps.
Servings: 2-4
This sumptuous meal is proudly brought to you by Chef Shane Ball from The Couch Cook channel, where the connection to the land and its produce is always at the heart of cooking. Bon appétit!
Visit Shane Ball's YouTube channel for more inspiration: https://www.youtube.com/@TheCouchCook
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