Sunday, March 11, 2012

Philadelphia-Style Strip Steak

I came across this recipe for Philadelphia-Style Strip Steak in Bobby Flay's latest cookbook, Bobby Flay's Bar Americain Cookbook and knew I had to make it.  I like Philly steaks and you could put caramelized onions on a piece of cardboard and I would eat it so I knew I was sure to enjoy it.  

Before I continue on about the steak, let me talk about the cookbook for a minute.  Full of beautiful recipes, I was especially taken with it because Bobby mentions Kentucky no less than four times.  Mr. Flay is a fan of our lovely state, or more accurately, of bourbon and horse racing.  Whatever the reason, I love it that Kentucky is receiving increasing coverage in the culinary world and that the rest of the world is seeing all we have to offer.  

Back to the steak.  Strip steak is not a cut I use very often but do like; especially as a vehicle for toppings.  Especially when the toppings include a rich, creamy provolone sauce and sweet onions.  The steak is flavored with a spice rub that includes paprika, cumin, and pepper.  I enjoy making spice rubs.  They add an incredible amount of flavor with minimal effort.  The smooth cheese sauce is a great counterpoint to the spiciness from the rub. The tumble of caramelized onions on top is the perfect finishing, sweet, touch.

I cooked the steaks in the broiler as directed, but can't wait to try this recipe again with steaks cooked on the grill.  Nothing like a steak cooked outside, right?  

Great steak. Great recipe.  Thanks, Bobby. See ya at the races!

Philadelphia-Style Strip Steak
Bobby Flay's Bar Americain Cookbook, Bobby Flay

4 (12-ounce) boneless strip steaks, trimmed of fat
2 tablespoons canola oil
1 1/2 tablespoons kosher salt
Spice Rub (recipe follows)
Caramelized Onions (recipe follows)

Provolone Sauce
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
 2 cups whole milk, plus more if needed, heated
1/2 pound aged provolone cheese, grated (2 cups)
1/4 cup freshly grated Parmesan cheese
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

To cook the steaks, preheat the broiler.

Brush both sides of each steak with the oil and season both sides with the salt.  Rub one side of each steak with the spice rub and place the steaks, rub side up, on a broiler pan.  Broil until the top of each steak is golden brown and slightly charred, 4 to 6 minutes.  Turn the steaks over and continue broiling to medium-rare, 4 to 6 minutes.  Remove from the heat and let rest for 5 minutes before serving.

To make the cheese sauce, melt the butter in a medium saucepan over medium heat.  Whisk in the flour and cook for 1 minutes.  Slowly whisk in the warm milk and cook, whisking constantly, until thickened, 4 to 5 minutes.  If the mixture is too thick to pour easily, thin it with a little extra milk.  Remove the mixture from the heat and whisk in the provolone, Parmesan, salt, and pepper.

Ladle some of the cheese sauce onto 4 large dinner plates.  Place the steaks on top of the sauce, top each steak with some of the caramelized onions.

Spice Rub
3 tablespoons smoked sweet Spanish paprika
2 teaspoons ground ancho chile
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dry mustard
1 teaspoon dried oregano
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Mix all ingredients in a small bowl.

Caramelized Onions
2 tablespoons unsalted butter
1 tablespoon canola oil
3 large Spanish onions, halved and thinly sliced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat the butter and oil in a large skillet over medium heat.  Add the onions, salt, and pepper and cook slowly, stirring occasionally, until golden brown and caramelized, about 45 minutes.
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  1. Wow, that Provolone Sauce sounds amazing! Love this recipe and may have to check out that cookbook for myself.

  2. Looks tempting, delicious & flavorful! Thanks for visiting me and for your sweet comment on my Cheese Crackers recipe :)

  3. The steak with the wonderful cheese sauce looks delicious. The rub has great ingredients - ancho chile powder, cumin, coriander, and paprika - my favorites. Thanks for sharing this recipe:) Geri

  4. We love Bobby Flay in this house. He rocks! Ok, my husband would just devour this steak as well as my daughter. Looks great!

  5. Oh that sauce looks heavenly! I just want a bowl of that (:

    I also wanted to solicit your vote for a recipe I created. I'd really appreciate it (: Thanks!

  6. LOL at caramelized onions on cardboard - I am exactly the same way!! I'm pretty sure I could live on caramelized onions and nothing else :) Great recipe, I need to try this soon.

    I used to drive through KY on my treks home from law school and always thought it was so beautiful. I'm bummed I never got to spend any real time there.


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