25852 freakin steaks port cambozola glaze Recipes

balsamic vinegar, olive oil, onions, vertically sliced, sea salt, steak, trimmed (flank or round), pepper, freshly ground, dried thyme

bacon strips, diced, beef top sirloin steaks (6 oz each), salt, divided, pepper, divided, sweet onion, thinly sliced, balsamic vinegar, molasses

fully cooked, bone-in (1/2-inch-thick ) center-cut ham steak, orange juice, pineapple tidbits in juice, golden raisins, dijon mustard, cornstarch, cold water

crushed pineapple , and juice, crystallized ginger, teriyaki sauce, garlic, minced, onions, diced, brown sugar, black pepper, steak, port wine (optional)

rib eye steaks, trimmed, garlic salt, lemon pepper, butter, olive oil, port wine, cambozola cheese

lean boneless top sirloin steak, port or sweet red wine, worcestershire sauce, balsamic vinegar, garlic cloves, crushed, minced fresh thyme

ham steak, thickly sliced, apple cider, brown sugar , packed, dijon mustard, honey, liquid smoke

red wine vinegar, blackberry jam, blackberries, fresh or 1/2 cup frozen blackberrie, soy sauce, sirloin steaks, ground black pepper, garlic, crushed, lemon pepper

mirin (sweet rice wine), low-sodium soy sauce, dark sesame oil, beef tenderloin steaks, trimmed (about 3/4 inch thick )

steak (i use sirloin), mushroom (2-4 portobello caps or any you prefer), sweet onion, soy sauce (i use pearl river bridge superior light ), port wine, garlic clove (crushed ), flour (to coat the mushrooms), olive oil

fat-skimmed chicken broth, cambozola cheese (about 1/2 lb.), cut into chunks

untrimmed hanger steak, trim fat and silverskin from steak. marinate steak and scraps for 24 hours refrigerated., whole black peppercorns, crushed bay leaves, dry thyme, onion, peeled and sliced, carrot, peeled and sliced, garlic , smashed, full bodied red wine, port wine, olive oil, olive oil, shallots, peeled and trimmed, shiitake mushrooms, stems off, washed and split, (stems added to stock), port wine, butter, chopped rosemary, salt and pepper to taste

filets mignons, each about 1 1/4 inches thick, tawny port, red-wine vinegar, dijon mustard, olive oil

port wine, boneless turkey breast half, salt, pepper, olive oil

filet mignon, each about 1 1/4 inches thick, tawny port, red wine vinegar, dijon mustard (i use grey poupon country dijon), olive oil

sized red onions, rind of 1/2 lemon , cut into strips with a potato peeler, olive oil, salt and freshly ground pepper, port, balsamic vinegar, raisins, brown sugar

steak, 2 pieces 1 inch thick (rib eye , sirloin , tournedos), button mushrooms, creme fraiche (unsweetened cream 30-40%), garden cress, port wine, butter, salt & pepper

ham steak, brown sugar, maple syrup, dijon mustard, distilled white vinegar