Make it a Steak Night
Crisp fall temperatures are the perfect reason to make tonight a steak night! With Moore’s classic steak recipes, you can prepare a steakhouse-quality meal right at home. Once you’ve declared steak is for dinner, you have two important choices to make:
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What cut do you want? From a juicy filet to a big ‘ol T-bone, there are plenty of cuts of steak to choose from. If tenderness is your thing and you’re in the mood to splurge, a filet may be the way to go. Strip steaks offer big flavor whether boneless or bone-in, and a T-bone falls somewhere between a strip and a filet. Flank steak is lean and offers intense beef flavor.
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What sides are you in the mood for? Potatoes, grilled veggies, mushrooms or all three? Here are a few of our favorite steak sides:
Ingredients: .jpg.aspx?width=150&height=117)
2 cups + 1 tsp. Moore’s Original Marinade
2 tbsp. butter
1 tsp. garlic, minced
1 white onion, sliced
½ lb. mushrooms, sliced
6 – 8oz. Filet Mignon
3 tbsp. olive oil
Salt and pepper to taste
Instructions:
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Marinate filets in two cups of Moore’s Original Marinade for 30 minutes or more.
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Preheat oven to 425 degrees.
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While steaks are marinating, in sauté pan over medium heat, add butter and let melt.
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Add onion, mushrooms, garlic and one teaspoon of Moore’s Original Marinade and cook for about 10 minutes or until soft and starting to brown. Put in bowl and set aside.
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Season the filets with salt and pepper on both sides.
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In large oven-proof sauté pan, not a non-stick, add one tablespoon of olive oil over medium-high heat. When the pan is hot, add 2 of the filets and sear for two minutes on each side.
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Once seared, immediately place sauté pan with filets in preheated oven. Cook for 5-7 minutes depending on desired doneness.
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Transfer filets to a clean plate and set aside.
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Repeat steps 6 -8 with remaining filets.
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Serve filets topped with mushroom and onion mixture.
Ingredients:
½ cup Moore's Original Marinade
1-2 lb. flank steak
¼ cup cooking oil
1 tbsp black pepper
Instructions:
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Score flank steak in criss-cross pattern on both sides.
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Place steak, oil, pepper, and Moore's Marinade in a resealable plastic bag.
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Place steak in refrigerator. Marinade for 8 to 48 hours.
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Grill on direct heat for 3-5 minutes per side.
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Remove from grill and let rest for 10 minutes. Slice as thin as possible, across the grain of the steak.
Ingredients: 
1 cup Moore's Original Marinade
4 14-oz T-Bone steaks
2 tsp crushed red pepper
½ cup melted butter
Instructions:
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Combine all ingredients together except for the steaks.
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Pour marinade over steaks and let marinade for 30 minutes.
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Grill steaks on a hot grill as desired.
Ingredients: 
1 cup Moore's Original Marinade
¾ lb. NY Strip steak
½ tsp garlic pepper
Instructions:
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Sprinkle garlic pepper on the steak. Pour Moore's Marinade into a container that is just large enough to allow the meat to be submerged.
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Place in refrigerator and allow to chill for at least 30 minutes.
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Place on grill before turning the flame on and brush the steaks with unused marinade with each flip.
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Grill over medium heat until steak reaches desired doneness.