Blackened Ribeyes on the Shirley Fabrication Santa Maria Grill
If you have never tried a Blackened Steak your missing out. So rich and flavorful.
Blackened New York Steak Recipe: Cook Sauce
Blackened New York Steak Recipe: Cook Sauce. Part of the series: Blackened New York Steak Recipe. Using a simple recipe, make a sauce for blackened New York steak by mixing vinegar, butter, black pepper and Dijon mustard. Cook sauce over medium heat with tips from a professional chef in this free video about easy steak recipes. Read more:
Blackened New York Steak Recipe: Saute Steak
Blackened New York Steak Recipe: Saute Steak. Part of the series: Blackened New York Steak Recipe. To blacken a New York steak, cook the meat in butter for a minute on each side before transferring it to the oven. Blacken New York steak with tips from a professional chef in this free video about easy steak recipes. Read more:
Cooking the BEST Steak EVER in Cast Iron | Cooking Is Easy
Brown food is better food, and what cast iron allows you to do is get an amazing sear on your steak. It is all about time and temp, and if you follow the steps in this video, I promise, you will have the best steak you have ever made in your life.
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Blackened Filet Mignon Alfredo | Chef Eric Recipe
Valentine's Day is just around the corner! Looking for the perfect dinner for two? Chef Eric has you covered with his Blackened Filet Mignon Alfredo recipe!
This is the dish to cook to show someone how much you love them. It’s simple, playful, engaging and delicious. Please Enjoy! - Chef Eric Gephart
Blackened Filet Mignon Alfredo
Ingredients:
8 0z Filet (Wooden Nickle Farm)
2 ½ Tablespoons Butter, unsalted
1 Tablespoon Lanes BBQ Blackening Seasoning
2 Tablespoons Garlic, Minced
2 Tablespoons Tomato Paste
1 Cup White wine, Sauvignon Blanc
¾ Cup Heavy Cream
¾ Cup Parmesan Dust
1 Pound Bow Tie pasta, Pre-Cooked
½ Pint Cherry Tomatoes, Charred and Cooked
½ Bunch Broccoli Rabe, Charred and Cooked
4 Slices French Baguette, Buttered and Toasted
Method:
1. Stabilize your grill at 425F. Set up for a direct cook and install a cast iron griddle to use as a cook top is you like. Place a cast iron pan on the grill and allow it to come to temperature.
2. Season the filet with the blackening seasoning and place your butter in the pan, place the fillet in the pan to begin the sear. Add a wood chunk to the charcoal for a smoke sear and close the dome for a few minutes then open the dome and flip the steak for even cooking. Butter sear to your desired temperature I prefer 125 – 130. Turn as often as you need, and butter baste a few times.
3. Remove the filet from the pan, pour out the spent butter, add chopped garlic and begin to “Grill Sauté” in the pan with the fillet fond. Keep the garlic moving and add tomato paste and continue to stir and cook. After a few minutes, deglaze with white wine. Allow to reduce by half then add your heavy cream. Reduce again by ¼. Look for larger bubbles and the liquid to begin to thicken. Add the Parmesan cheese and whip it into the liquid then add the pasta and fold it into the sauce. Allow to reduce slightly. If the sauce is too tight, thin with a bit of wine, if the sauce is too loose, tighten with a bit more parmesan dust. IF you need more liquid, add more wine and heavy cream and reduce a bit more.
4. Add the charred vegetables and transfer to the presentation plate. Slice the steak and lay it over top the pasta. Add the toasted bread and enjoy!
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Blackened Steak Pasta | Chef Eric Recipe
Learn how to make a delicious, one pan pasta dish on your Kamado Joe with Chef Eric! Like Chef Eric says, Delicious doesn't have to be difficult!
There is nothing better than a delicious quick-fire steak dish that can feed the whole family! Fire up the grill and join me as we serve up some adventure! - Chef Eric Gephart
Blackened Steak Pasta
Ingredients:
8 oz E3 Beef Steak Tips (Ribeye/NY Strip)
4 Tablespoons Unsalted Butter
2 Tablespoons Olive oil
2 Tablespoons Lanes BBQ Blackening Seasoning
1 Tablespoon Garlic, Rough Chop
1 Cup Mushrooms
2 Scallions, Sliced
3 Cups Egg Noodles, Cooked
2 teaspoons Kosher Salt
3 pieces Hand torn Baguette, buttered and grilled
1 Large Chunk Smoking Wood. Today I used Pecan.
Method:
1. Stabilize your grill at 400F – 500F. Once the charcoal is engaged and the grill is to temperature, place the smoking wood in the hottest portion of the coals to attain clean smoke. Place a cast iron pan on the grill grate surface and allow the pan to come to temperature.
2. Place 2 teaspoons of olive oil and 1 tablespoon of butter in the pan. Season the beef tips with the blackening seasoning. Then test one piece of beef in the pan to ensure the pan is hot enough to sear the beef and not stew it.
3. Place the beef in the hot pan without stacking or overcrowding. Close the dome so the beef can accept some of the smoke. After 1 minute, flip the steak and create some space to sear the mushrooms in the pan with the beef. Allow to cook for 1 minute and then add the garlic and scallions, toss evenly and allow to sear and caramelize without over cooking the beef.
4. Add the remaining 3 Tablespoons of butter to the pan and then add the cooked egg noodles. Toss to evenly coat and warm the noodles. Season with salt to taste. Remove from the grill, garnish with the grilled bread and enjoy!
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