Steak Topping Recipes

STEAK RECIPE ONLINE

Malone's at Home is the number one internet source for steak online. You can choose from a number of steak recipe s and the finest "Prime" beef cuts on the market today. We know how steak should taste and we are dedicated to bringing you the best online steak service.

Each steak offered online at Malone's is aged, then individually selected and hand cut. To ensure freshness and quality, all selections are individually vacuum-sealed, and shipped in a polystyrene container for safe delivery.

Tips for Seasoning and Cooking Your Malone's Online Steaks

  • Because of the meticulous ageing process and exceptional quality our beef and our online steak s have exceptional flavor and require no seasoning other than salt and pepper.
  • The best way for the home cook to achieve a restaurant quality steak is to cook your online steak over an extremely hot grill.
  • The best alternative to a charcoal grill is a very hot gas grill or broiler (our broilers reach 1800 degrees!). Get your online steaks as close as possible to the heat to create a delicious sear.
  • Use tongs or a metal spatula to turn your online steaks-forks will pierce the meat and allow flavorful juices to escape.

Steaks must be frozen if they are not consumed within 3 days.

For more information on our special steak recipes please click on the links below. We are willing to share our unique steak recipes and you are free to enjoy some of our secrets. Malone's at Home is your number one source for steaks and steak recipes online. For more information please e-mail us at: malones@rrgllc.com.

Steak topping recipes

SMOKED PORTABELLA DEMI-GLACE

PREPARE PACKAGE OF KNORR OR KNOTTS DEMI GLACE (8OZ)
MIX WITH:

  • 2 TABLESPOONS BROWN SUGAR
  • 2 OZ BURGUNDY WINE
  • 16 OZ PACKAGE PORTABELLA MUSHROOMS

COOK OVER MEDIUM HEAT UNTIL SAUCE IS REDUCED BY HALF.
POUR OVER STEAK AS DESIRED



HORSERADISH DIJON

MIX TOGETHER:

  • 1 STICK MELTED BUTTER
  • ¾ OZ CHOPPED GARLIC
  • 1 ¼ OZ DIJON MUSTARD
  • 2 ½ OZ HORSERADISH
  • 1 TEASPOON SALT

TOP STEAK WITH MIXTURE AND BROIL TO CRUST



BLUE CHEESE CRUSTED

MIX TOGETHER:

  • 1 STICK MELTED BUTTER
  • 12 OZ CRUMBLED BLUE CHEESE

TOP STEAK WITH MIXTURE AND BROIL TO CRUST



BÉARNAISE SAUCE

  • 1/2 POUND CLARIFIED BUTTER
  • 3 EGG YOLKS
  • 1t TABASCO
  • 1/2t KOSHER SALT
  • WHITE PEPPER
  • 1/4c TARRAGON REDUCTION
  • 1 t LEMON JUICE

TEMPER EGG YOLKS IN A STAINLESS STEEL BOWL OVER MEDIUM HEAT FOR 2-3 MINUTES. WHISK BUTTER INTO EGG YOLKS SLOWLY UNTIL ALL BUTTER IS INCORPORATED. YOU MUST WHISK CONSTANTLY WHEN POURING THE BUTTER IN. ADD THE REMAINING INGREDIENTS BY STIRRING THEM IN.

TARRAGON REDUCTION
  • 2c DRIED TARRAGON
  • 3c RED WINE VINEGAR
  • 2T CHOPPED SHALLOTS

COMBINE ALL INGREDIENTS INTO A SAUCEPAN AND REDUCE UNTIL ALMOST DRY



MORNAY CHEESE SAUCE

MIX TOGETHER:

  • DASH OF CAYENNE
  • 1 1/3 OZ WHITE WINE
  • 1 OZ CHICKEN BASE
  • 1 TEASPOON CORN STARCH
  • 8 OZ HEAVY CREAM
  • 2 TABLESPOONS SHERRY
  • ½ CUP SHRED CHEDDAR
  • ¼ CUP SHRED PARMESAN

COOK OVER MED-HIGH HEAT TILL BOILING.
REDUCE AND SIMMER 5 MINUTES.



OSCAR STYLE

TOP STEAK WITH:

  • 2 OZ LUMP CRAB MEAT
  • 2 PIECES COOKED ASPARAGUS
  • 2 OZ MORNAY CHEESE SAUCE