Savage Steaks Special Recipies

by Bill Flannery

Reverse-Seared Chicago-Style Cowboy Ribeye With Rosemary Potatoes Recipe

Bone-in steaks are tons of flavor guaranteed, and one of the most reliable is the cowboy ribeye steak. The question is, how to make the most out of such a noble cut? Let’s reverse-sear this bad boy and enjoy a pink steak with the crispiest crust. Here’s our recipe for rosemary potatoes as well — the perfect partners for a perfectly-cooked cowboy steak.


For the steak:

  • 1 Cowboy Ribeye 30 day dry-aged USDA Prime
  • Chicago seasoning (or your favorite seasoning)

For the rosemary potatoes:

  • 1 lb baby Yukon gold potatoes
  • 1 tbsp rosemary
  • Salt and pepper to taste
  • Cooking oil


  1. Bring the cowboy steak to room temperature.
  2. Season on both sides with Chicago steak seasoning.
  3. Preheat the oven to 250°F.
  4. Place the cowboy steaks on the oven’s middle rack and oven-roast for around 50 minutes until it reaches a core temperature of 125°F, ten degrees below medium-rare or to 135°F for medium.
  5. Meanwhile, slice the potatoes into 1/4-inch-thick coins.
  6. Toss the potatoes with a tablespoon of cooking oil, rosemary, salt and pepper.
  7. Heat a skillet over high heat and pan-fry the potatoes undisturbed for 5 minutes. Flip the potatoes and cook for 5 more minutes. Continue to cook while tossing regularly until golden and cooked through. Set aside.
  8. Back to our steak, preheat a grill or cast-iron skillet on high heat.
  9. Brush the steak with cooking oil and place it on the hottest part of the grill.
  10. Flip after 2-3 minutes to sear on both sides. Sear the edges as well.
  11. Remove from heat, rest for 8-10 minutes and slice. Serve with a side of golden potatoes.

Kansas City Broiled Porterhouse Steak with Onion Sauce Recipe

The Porterhouse steak is hearty, meaty and fatty. This is the king of T-bone steaks, and it’s fit for the most memorable occasions. Do you want to impress someone? Make this Kansas City broiled porterhouse steak and serve it with a buttery homemade onion sauce.


  • 1 dry-aged porterhouse steak, 1 1/2 inch thick.
  • Kansas City Steak Seasoning (Or your favorite seasoning)

For the Onion Sauce:

  • 4 tbsp butter
  • 1 white onion
  • 1/4 cup white wine
  • 1/4 cup beef broth
  • 1/4 cup heavy cream
  • 1 bay leaf
  • 1 tbsp dried thyme
  • Salt and pepper to taste


For the onion sauce:

  1. Heat a skillet over medium heat and melt the butter.
  2. Add the onions and sauté while stirring until translucent.
  3. Pour in the white wine and stir while cooking for 3-4 minutes until reduced.
  4. Add the beef broth, heavy cream, bay leaf and thyme. Stir to combine, bring to a boil and immediately remove from heat. Set aside in a warm place until ready to serve.

For the porterhouse:

  1. Bring the porterhouse steak to room temperature.
  2. Preheat your oven’s broiler at high heat for at least 10 minutes.
  3. Rub the steak on both sides with seasoning spices or salt and pepper.
  4. Place the porterhouse steak on the broiler’s rack, 3-4 inches below the heat source.
  5. Broil 16-18 minutes for medium-rare (130°F ), 17-19 minutes for medium (145°F). Flip the steak halfway through.
  6. Rest the porterhouse steak for 5 minutes before slicing.
  7. Serve with a side of onion sauce.

Charcoal Grilled Tomahawk Steak with Guacamole Recipe

The tomahawk steak might be intimidating, but it’s a gentle giant. Few steaks are more flavorful than this bone-in rib steak. The thing is, cooking a tomahawk steak is challenging — well, we’re here for you. Here’s how you charcoal grill a tomahawk steak. And to keep things exciting, why not serve it with a side of creamy guacamole? The combination will surely surprise you.


  • 1 32oz USDA Choice Tomahawk Steak, 1 1/2 inch thick
  • Salt and pepper as needed

For the guacamole:

  • 4 ripe avocados, scooped and diced
  • 1 plum tomato, diced
  • 1/4 white onion, minced
  • 1 jalapeño pepper, deveined and diced
  • 1 fistful cilantro, chopped
  • 1 lime, juiced
  • 1/2 tsp salt


  1. For the guacamole, combine the diced avocado, tomato, onion, jalapeño and cilantro. Combine without over-mixing.
  2. Season with salt and drizzle with lime juice. Stir to combine and store in the fridge until ready to serve.
  3. Bring the tomahawk steak to room temperature.
  4. Season the steak with salt and pepper on both sides.
  5. Light up the charcoal grill with a high and a medium heat zone.
  6. Place the steak on the hottest part of the grill.
  7. Grill for 2-3 minutes on each side and move to medium temperature on the grill.
  8. Grill for 14-17 minutes for medium-rare (135°F). Grill for 15-18 minutes for medium (145°F). Flip halfway through.
  9. Rest for 5 minutes before slicing.
  10. Serve with a side of guacamole.

Flank Steak Fajitas Recipe

When life gives you flank steak, make fajitas. This meaty and colorful dish is the perfect weeknight dinner, but it’s exciting enough to be the star of the show at your next grilling party! The secret, of course, is using high-quality meat. Still, the right marinade can turn good fajitas into extraordinary ones!


For the marinade:

  • 1/4 cup olive oil
  • 1/4 cup lime juice
  • 1/2 cup Stout beer
  • 2 tbsp Worcestershire sauce
  • 2 garlic cloves, minced

For the fajitas:

  • 5 lb flank steak USDA Choice
  • 1 white onion, sliced
  • 1 red bell pepper, in strips
  • 1 yellow bell pepper, in strips
  • 2 jalapeño peppers, deveined and sliced

To serve:

  • 2 cups Cheddar, grated
  • 8-10 wheat flour tortillas
  • Cooking oil as needed
  • Salt and pepper to taste


  1. Slice the flank steak against the grain into strips.
  2. Combine the olive oil, lime juice, beer, Worcestershire sauce and garlic in a bowl.
  3. Marinate the flank steak covered with plastic film in the fridge for at least one hour.
  4. Add two tablespoons of cooking oil in a large frying pan and sauté the onion, bell peppers and jalapeño until the onion is translucent and the bell peppers roasted.
  5. Drain and transfer the flank steak into the frying pan. Cook over high heat while tossing until cooked to the desired doneness. Taste and adjust the seasoning with salt and pepper. Set aside.
  6. In a skillet, warm the flour tortillas, top them with grated Cheddar, allow it to melt. Top each tortilla with a hefty scoop of fajitas and serve.

Cast-Iron Skillet NY Strip Steak with Creamed Spinach Recipe

The perfect NY Strip steak doesn’t exi… Here’s our take on a cast-iron skillet strip steak. Nothing fancy to see here, just a good, Prime quality steak prepared perfectly. To enhance your steak dinner, we’re also making creamed spinach — the most decadent way of eating your leafy greens.


For the creamed spinach:

  • 20 oz spinach, chopped
  • 2 tbsp butter
  • 1 tsp garlic, minced
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 1/4 cup Parmesan, grated
  • Salt and pepper to taste

For the NY Strip Steak:

  • 1 16-oz Prime Strip Loin/NY Strip


  1. To make the creamed spinach, melt the butter in a saucepan over medium heat.
  2. Sauté the garlic until soft and fragrant and add the flour while stirring until incorporated. Cook for 2 minutes and add the milk. Whisk until thick.
  3. Add the spinach and Parmesan and mix. Cook for 5-8 minutes, stirring often.
  4. Taste and season with salt and pepper. Set aside.
  5. For the NY Strip, bring the cut to room temperature.
  6. Season the steak with salt on all sides.
  7. Heat a cast-iron skillet over a high flame without oil.
  8. Cook for 12-13 minutes for medium-rare (135°F) or 14-15 for medium (145°F). Flip once halfway through.
  9. Let the steak rest for 5 minutes, season with black pepper, slice and serve with a side of creamed spinach.

Reverse Seared American Wagyu Ribeye Steak Recipe

With meat as good as this, you need not do much. American Wagyu ribeyes have the most gorgeous marbling that shines best when reverse seared for a golden-brown crust and a pink core. Drizzle with truffle oil to take your steak dinner to the next level. This recipe is fit for the most memorable occasions!


  • 1 1.5" thick 16-oz American Wagyu Gold Ribeye
  • 1 tbsp vegetable cooking oil
  • 1 tbsp black truffle oil
  • Sea salt


  1. Bring the ribeye to room temperature and season with sea salt lightly.
  2. Preheat the oven to 275°F.
  3. Place the ribeye on a baking tray and place it on the oven’s center rack.
  4. Roast until the steaks’ core temperature is at 125°F for medium-rare or 135°F for medium. Remove from the oven and rest for 5 minutes.
  5. Preheat a cast-iron skillet over high heat for 5 minutes.
  6. Brush the steak on both sides with oil and sear for one minute on each side.
  7. Ensure the core temperature is at 135°F for medium-rare or 145°F for medium.
  8. Serve immediately, slice and drizzle with black truffle oil.

Griddle-Cooked Japanese Wagyu NY Strip

The most decadent piece of meat in the world deserves the most delicate cooking method. That’s why we’re going Japan-style with this beauty and cook it on a griddle or plancha. More than a steak, this is a life-changing experience! Japanese wagyu changes you, really.


  • Japanese A-4 Wagyu Premium NY Strip
  • Sea salt
  • Vegetable cooking oil.


  1. Bring the steak to room temperature. Season with sea salt on both sides and tap to remove excess salt.
  2. Use a paper towel soaked in cooking oil and grease the griddle gently.
  3. Preheat the griddle over high heat for 5 minutes.
  4. Place the Wagyu NY Strip on the griddle and let it cook undisturbed for 3-4 minutes. Flip and cook for 3-4 more minutes. Use tongs to cook the edges slightly.
  5. Use a meat thermometer to make sure you remove the steak 5 degrees below your target: 135°F for medium-rare and 145 for medium.
  6. Let the steak rest for 5 minutes before slicing.

Pan-fried Wagyu Coulotte with Lemon-Herb Compound Butter Recipe

It’s hard to mistake the coulotte for any other steak for its mouth-watering, thick fat cap. This unique cut comes from the sirloin primal between the ribs and the round. Beefy, fatty and marvelously tender, this is one steak to swoon your guests off their feet. Here’s how to cook Wagyu coulotte perfectly and complement it with herb-scented compound butter.


For the compound butter:

  • 4 tbsp salted butter, at room temperature
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh tarragon, chopped
  • 1/2 tsp chili pepper flakes
  • 1 lemon, just the zest
  • 1 garlic clove, crushed

For the steak:

  • 1 8-oz Wagyu Coulotte Steak
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 tsp garlic powder
  • 1 tbsp olive oil


  1. For the compound butter, combine all the ingredients in a bowl and mix thoroughly. Transfer to a ramekin or small container and reserve in the fridge until ready to use.
  2. Combine the salt, pepper and garlic powder in a small bowl.
  3. Bring the coulotte steak to room temperature.
  4. Score the steak’s fat cap and rub the steak with the seasoning mix.
  5. Heat a cast-iron skillet over medium-high heat and add the olive oil.
  6. Place the steak fat side down. Sear for 2-3 minutes.
  7. Flip the steak and sear for 2-3 minutes.
  8. Use tongs to sear the edges of the steak for 10-15 seconds on each side.
  9. Check the steak’s temperature, aiming at five degrees below 135°F for medium-rare and 145°F for medium.
  10. Let the steak rest for 5 minutes.
  11. Slice and top with a dab of compound butter.

Tri-Tip Spice-Crusted Roast Recipe

The Tri-tip is a fun steak and a butchers’ secret. Versatile and crowd-pleasing, this triangle-shaped cut from the bottom sirloin sub-primal cut is pretty flavorful, so it has an affinity to thick spice rubs. Try this spice-crusted steak and fall in love with the tri-tip.


For the rub:

  • 2 tbsp kosher salt
  • 1 tbsp black pepper
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried rosemary
  • Cooking oil as needed

For the roast:

  • 1 lb USDA Prime Tri-Tip


  1. Bring the tri-tip to room temperature.
  2. Preheat the oven to 225°F
  3. Combine the rub spices in a small bowl.
  4. Rub the meat with cooking oil and rub spices generously.
  5. Place the tri-tip in a baking pan fat side up.
  6. Roast for 25-30 minutes for medium-rare (Remove at 125°F) or for 30-35 minutes for medium (remove at 135°F)
  7. Remove from the oven and cover with aluminum foil loosely. Let it rest for 5-10 minutes.
  8. Aim for a temperature of 135°F for medium-rare and 145°F for medium.
  9. Slice against the grain with the knife blade at a 45° angle.

Grilled Hanger Steak with Chimichurri

The hanger steak is trending right now, but butchers all around the country have enjoyed it with their families for decades! Well, the secret is out, and now everyone wants hanger steak for dinner. This type of cut benefits from an acidic marinade, so why not take a play from South America’s playbook and marinate ours in chimichurri?


For the chimichurri marinade:

  • 1 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/2 cup fresh parsley
  • 1 tbsp crushed chili peppers
  • 1 tsp dried oregano
  • 2 garlic cloves
  • 2 tbsp Parmesan, grated
  • Salt and pepper to taste

For the hander steak:

  • 1 lb. Hanger Steak


  1. For the chimichurri, add all the ingredients to a food processor and pulse until smooth. Taste and season with salt and pepper. Pour the chimichurri into a bowl and reserve a few tablespoons for serving.
  2. Bring the hanger steak to room temperature and marinate it in the chimichurri sauce for at least one hour in a bowl covered with plastic film in the fridge.
  3. Light up the grill with a hot and medium zone.
  4. Place the hanger steak on the hottest part of the grill and sear for 2 minutes on each side. Move the hanger steak to medium heat (usually coals covered in ash) and cook for 9-12 minutes for medium-rare (135°F) or 10-13 minutes for medium (145°F). Flip once halfway through.
  5. Let the steak rest for 5-10 minutes before slicing against the grain.
  6. Serve with extra chimichurri on the side.

Braised Short Ribs with Red Wine Recipe

When cooked right, short ribs fall off the bone. The rustic cut comes from the chuck primal, and it’s the source of the most satisfying and comforting meals. Let’s go with a classic French-inspired braise recipe and turn these extraordinary Choice short ribs into a meal to remember. Have some red wine in hand; we might even add it to our pot!


  • 6 pcs USDA Choice bone-in Short Ribs
  • 1 yellow onion, diced
  • 2 carrots, peeled and cut in large dices
  • 2 garlic cloves, minced
  • 2 tbsp flour
  • 1/4 cup brandy
  • 1 1/2 cup red wine
  • 1 1/2 cup beef stock
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 4 tbsp fresh parsley as a garnish, chopped
  • Salt and pepper to taste
  • Cooking oil as needed


  1. Bring the short ribs to room temperature and rub them with salt.
  2. Preheat the oven to 325°F
  3. Heat a large saucepan with two tablespoons of cooking oil over high heat and sear the short ribs on all sides until brown and crusted. Set them aside.
  4. Reduce the heat to medium and sauté the onion, garlic and carrots until fragrant and tender.
  5. Add the flour and stir. Cook for two minutes.
  6. Bring the heat to high and deglaze the skillet with the brandy. Watch out for any flare. Evaporate for 1-2 minutes.
  7. Add the wine and the chicken stock. Bring to a boil.
  8. Season with thyme, rosemary and bay leaf.
  9. Return the short ribs to the pot. Cover it with an oven-safe lid and transfer it to the oven.
  10. Braise for two hours, stirring every half an hour.
  11. Carefully remove the pot from the oven and skim the fat.
  12. Taste and adjust the seasoning with salt and pepper.
  13. Serve the short ribs and spoon extra sauce over them. Garnish with parsley.

Bavette Steaks with Beer & Marrow Sauce

The bavette steak is a unique cut from the plate sub-primal, and it’s always rich, beefy and versatile. Besides, unlike other similar cuts, you need not marinate bavette steaks; they’re naturally tender and juicy. Let’s give our bavette steaks the treatment they deserve and cook them in a cast-iron skillet. We’re also sharing with you a rich beer & bone marrow sauce. You’re in for a treat!


For the beer sauce:

  • 1 whole garlic bulb
  • 1 shallot, finely minced
  • 5 oz ale beer
  • 15 oz beef stock
  • 1 tsp Dijon mustard
  • 1 beef bone marrow bone, split halfway
  • 1 tbsp butter
  • Olive oil as needed

For the Bavette:

  • 2 bavette steaks
  • 4 tbsp butter
  • 1 fresh thyme sprig


For the beer sauce:

  1. Preheat the oven to 390°F.
  2. Chop the top off the garlic bulb, drizzle it with olive oil and place it in a baking tray. Roast for 30-40 minutes until tender. Squeeze the garlic cloves and purée.
  3. In a saucepan over medium heat, melt the butter and sauté the shallot until translucent.
  4. Incorporate the beer, beef stock and roasted garlic and simmer until reduced in half.
  5. Remove from heat and add the Dijon and the bone marrow scooped straight from the bone. Use a hand mixer to incorporate all the ingredients.
  6. Season with salt and pepper to taste.

For the steak:

  1. Bring the bavette steaks to room temperature.
  2. Heat a cast-iron skillet over high heat.
  3. Sear the bavette steak in the skillet with no oil for 2-3 minutes on each side, flipping just once.
  4. Use a meat thermometer on the steak’s thickest part aiming at 130°F for medium-rare or 140°F for medium.
  5. Reduce the heat to low.
  6. Add the butter and the thyme sprig to the skillet and baste the melted butter with a spoon over the steak. Remove from the heat before the butter browns.
  7. Repeat with the rest of the bavette steaks.
  8. Rest the steak for 5-8 minutes before slicing and serve with beer & marrow sauce.

Center-Cut Cod Loin with Lemon Beurre Blanc Recipe

The cod loin is a thick fish cut that always ends out flaky and juicy — it’s incredibly flavorful too! This is no ordinary fish filet, so let’s cook it right and serve it with a homemade lemon beurre blanc sauce. This is a restaurant-quality meal right here, but it’s easier than it sounds. It’s hard to go wrong with high-quality cod.


For the beurre blanc:

  • 2 tbsp lemon juice
  • 1/4 cup dry white wine
  • 2 shallots, minced
  • 8 ounces unsalted butter, in cubes
  • Salt and pepper to taste

For the center-cut cod:

  • 2 center-cut cod loin filets.
  • 4 tbsp unsalted butter
  • Lemon wedges for garnish.
  • Salt to taste


  1. For the beurre blanc, place a medium saucepan over medium heat and add the lemon juice, wine and shallot. Bring to a boil and cook for 3-5 minutes until reduced to 1/8 of the original amount.
  2. Remove from heat and add the cubed butter a little at a time while stirring. Season with salt and pepper to taste. Set aside in a warm place.
  3. For the cod, bring the cod loins to room temperature. Season with salt.
  4. Heat a skillet over medium heat and melt the butter.
  5. Place the center-cut cod on the skillet and baste with the melted butter with a spoon several times. Cover the filets with a pot lid and cook for 5 minutes. No need to flip.
  6. Use a meat thermometer to ensure the loins reach 130°F.
  7. Serve and drizzle with lemon beurre blanc sauce. Garnish with a lemon wedge.

Sesame Crusted Tuna Loin Recipe

Tuna is the richest and fattiest of fish. When of the highest quality, you can even enjoy it raw! Tuna also lends itself to Asian flavors, so let’s make sesame-crusted tuna loins and drizzle them with a homemade sesame vinaigrette. A perfect late lunch and light dinner, this is how you’ll want to cook tuna from now on.


For the sesame vinaigrette:

  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 6 tbsp extra virgin olive oil
  • 1 tbsp roasted sesame oil
  • 1 garlic clove, minced
  • 1 tsp chives, chopped

For the tuna:

  • 4 tbsp toasted black sesame seeds
  • 4 tbsp toasted white sesame seeds
  • 2 Sushi Grade Tuna Loin
  • Salt to taste


  1. For the vinaigrette, combine all the ingredients in a small bowl and set aside.
  2. For the tuna, combine the sesame seeds and coat the tuna loin evenly.
  3. Heat a skillet over medium flame. Add a tablespoon of olive oil.
  4. Sear the tuna loins for 2 minutes on each side. The center should be raw.
  5. Serve and drizzle with sesame oil vinaigrette.

Lemon-Parsley Rainbow Trout with Butter Carrots Recipe

Cooking rainbow trout is always special — it’s almost ceremonial. And it’s because this noble fish delivers extraordinary meals every time. What to do with whole rainbow trout? Stuff them with lemon slices and parsley, and let the grill do the rest. The best recipes are always the easiest. Don’t you agree?


For the carrots:

  • 4 carrots, peeled and cut in 1/8-inch rounds
  • 2 tbsp unsalted butter
  • 1 tbsp canola oil
  • 1 tsp dried thyme
  • Salt to taste

For the trout:

  • 2 8-10 oz farm-raised trout, gutted and descaled
  • 1 cup parsley, chopped
  • 1 lemon, sliced
  • 2 tbsp olive oil
  • Salt and pepper to taste


  1. For the butter carrots, heat a skillet over medium heat add the oil and butter. Place the carrot rounds and cook for 5 minutes uncovered, stirring frequently.
  2. Season with thyme and salt and cover with a lid. Cook for 20 minutes until tender. Set aside.
  3. For the rainbow trout, bring the fish to room temperature, rinse, pat dry and score on the sides.
  4. Season the fish inside and out with salt and pepper.
  5. Stuff the trouts with lemon slices and parsley.
  6. Brush the trouts with olive oil.
  7. Grill or pan-fry the trouts over high heat for 6-8 minutes on each side.
  8. Serve the whole rainbow trouts with a side of butter carrots.

Swordfish Steaks Al Pastor Recipe

Swordfish is the steak of the sea. The impressive fish has the meatiest, most flavorful and robust meat in the realm of seafood, which means it goes great with intense flavors. Let’s make swordfish al pastor or Mexican shepherd-style. Making this classic adobo at home will surely make you think differently about cooking fish.


For the pastor marinade:

  • 3 garlic cloves, minced
  • 3 chipotle peppers (from a can)
  • 1/2 cup orange juice
  • 1 tbsp apple cider vinegar
  • 2 tbsp brown sugar
  • 1 tbsp achiote paste
  • 1 tbsp ancho chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 2 tsp salt
  • 1 tsp black pepper

For the swordfish:

  • 1 lb swordfish steaks

For the garnish:

  • 2 cups fresh pineapple, in cubes
  • 4 tbsp cilantro, chopped


  1. For the marinade, blend all the marinade ingredients to form a thick adobo-like paste. Set aside.
  2. Bring the swordfish steaks to room temperature.
  3. Marinate the fish in a bowl covered with plastic foil in the fridge overnight.
  4. Drain the swordfish steaks, heat the grill and cook the marinated swordfish for 8-10 minutes on each side.
  5. For the garnish, grill the pineapple in a grilling basket until slightly charred.
  6. Serve the swordfish steaks with a side of grilled pineapple and garnish with chopped cilantro.

Pan-Fried Balsamic Glazed Atlantic Salmon Recipe

When salmon is of the highest quality, cooking it is a joy. The buttery fish is deliciously compatible with many flavor combinations, but it’s hard to beat pan-fried salmon with a balsamic glaze for special occasions. Sticky, sweet, tangy and umami-rich, this recipe takes Atlantic salmon to another level.


  • 2 4-oz Atlantic salmon filets
  • 1 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 garlic clove, minced
  • 1 tbsp chives, chopped
  • Salt and pepper as needed


  1. Season the salmon with salt and pepper on both sides.
  2. Mix the balsamic vinegar, honey and garlic in a small bowl.
  3. Heat a skillet over medium heat and add a teaspoon of olive oil.
  4. Place the salmon skin-side down and cook for 2 minutes undisturbed.
  5. Brush the salmon with the glaze and flip. Cook for 2-4 minutes until flaky and nicely caramelized.
  6. Serve and garnish with chopped chives.

Beer-Battered Halibut with Braised Endives Recipe

What’s the best type of fish for beer-battered and fried recipes? Halibut is always a great choice. The fish has firm, flavorful meat that takes intense heat marvelously. No, this one won’t fall apart, and it won’t taste bland either. You’ll get the crispiest beer-battered, deep-fried fish you’ve tried in a while. Add to that a side of braised endives, and dinner is served.


For the endives:

  • 2 tbsp unsalted butter
  • 10 Belgian endives, trimmed
  • 1 tbsp lemon juice
  • 1/4 tsp sea salt
  • 1/3 cup chicken stock

For the halibut:

  • ½ cup all-purpose flour
  • 1 tbsp garlic powder
  • 1 tbsp paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 egg
  • 12 oz lager beer
  • 4 4-oz filets halibut
  • 2 tbsp vegetable oil for frying
  • salt and pepper to taste


  1. For the endives, in a saucepan over medium heat, melt the butter and add the endives. Stir to coat.
  2. Add the lemon juice and season with salt. Sauté for 2-3 minutes.
  3. Add the chicken stock and cover with a lid. Cook undisturbed for 20 minutes until tender.
  4. Cook for 10 more minutes without the lid, occasionally stirring until the liquid evaporates and the endives are slightly brown.
  5. For the halibut, combine the flour, garlic powder, paprika, salt, pepper and egg in a mixing bowl. Add the beer while stirring to form a batter.
  6. Heat a few inches of oil in a frying pan to 365°F.
  7. Coat the halibut filets in the batter and fry until golden without overcrowding the pan.
  8. Serve with a side of endives.

Broiled Scottish Salmon with Roasted Broccoli Rabe Recipe

If you know your salmon, you know Scottish salmon is on top of the quality pyramid — this is salmon like no other. So, how to cook the king of salmon? Broiled on a cedar plank, of course. We’ll also give our plate some color with crunchy broccoli rabe. Salmon lovers rejoice because this recipe will please the most demanding palates.


For the broccoli rabe:

  • 1 cup (or one bunch) broccoli rabe or rapini
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter, softened
  • Salt to taste

For the salmon:

  • 2 4-oz salmon filets
  • 1 lemon, cut into wheels
  • Cooking oil in spray
  • Salt and pepper as needed


  1. For the broccoli rabe, preheat the oven to 400°F.
  2. Trim the broccoli rabe and toss it in a mixing bowl with olive oil and softened butter until fully coated.
  3. Spread the broccoli rabe on a baking sheet and oven-roast for 10-20 minutes. Set aside. Change the oven setting to broil.
  4. Spray the salmon at room temperature with cooking oil. Rub with salt and pepper. Place on a cedar plank and top with lemon wheels.
  5. Place the salmon on the top rack, three inches under the heat source.
  6. Broil for 3 minutes. Turn off the broiler and let the salmon cook with residual heat for 2 more minutes.
  7. Serve the salmon with a side of broccoli rabe.

Duck Breast with Duck-Fat Fries Recipe

Cooking duck breast might be scary, but it really shouldn’t. Duck is rich and fatty, and it’s hard to get it wrong. To turn a few duck breasts into a restaurant-quality meal, though, you’ll need a reliable recipe. Well, here’s ours. Let’s pan-sear and roast our duck breasts and serve them with a side of decadent duck-fat fries.


For the fries:

  • 1 lb russet potatoes, peeled and cut into canes.
  • 1 cup duck fat
  • Sea salt to taste

For the duck breast:

  • 2 duck breasts
  • 1 tbsp rosemary
  • Salt and pepper as needed


  1. For the fries, rinse the cut potatoes under cold running water for 1-2 minutes.
  2. Bring a pot of water to a boil and add the fries. Cook for 5 minutes, drain and pat dry.
  3. In a skillet over high heat, melt the duck fat and heat to 375°F or until really hot.
  4. Fry the potatoes without overcrowding the pan until golden. Set aside over a platter lined with paper towels. Transfer to a bowl and toss with sea salt.
  5. Pour out the duck fat, saving two tablespoons of melted fat.
  6. Preheat the oven to 400˚F.
  7. Pat dry the duck breasts and score the skin with a knife. Rub with salt, rosemary and pepper.
  8. In the same skillet, with the reserved duck fat, sear the duck breasts skin side down for 10-12 minutes. Flip and sear for 2-3 minutes.
  9. Transfer the breasts to an oven-safe roasting pan and place them in the oven. Roast for 10-15 minutes or until the core temperature reaches 135°F-140°F.
  10. Serve the roasted duck breasts with a side of duck-fat fries.