Food
Seared Porterhouse Steak with Oozing Butter with Alex Guarnaschelli | Alex’s Day Off | Food Network
What could be better than a steak with a perfect crust and melty butter on top?
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Alex Guarnaschelli, professional chef, working mom and passionate home cook, invites viewers to learn her down-to-earth recipes in Alex’s Day Off. Alex shows how cooking her personal style of American, French and Italian fare can be elegant and approachable!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Seared Porterhouse with Oozing Maitre d’ Butter
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 1 hr 5 min
Prep: 15 min
Inactive: 10 min
Cook: 40 min
Yield: 2 to 4 servings
Ingredients
2 tablespoons unsalted butter, plus 8 additional tablespoons, softened
1 cup minced shallots
Coarse sea salt
2 teaspoons green peppercorns
2 teaspoons Dijon mustard
1/2 teaspoon lemon juice, plus a “few grates” lemon zest
2 tablespoons Worcestershire sauce
Freshly ground black pepper
2 tablespoons freshly chopped parsley leaves
2 porterhouse steak, about 2 1/2 pounds and about 2 1/2 inches thick
Directions
Make the butter: In a medium saute pan, heat 2 tablespoons of the butter over medium heat, then add the shallots. Season with salt, to taste, and cook until they are translucent, 3 to 5 minutes. Transfer the shallots to a medium bowl. Add the green peppercorns, mustard, lemon juice, lemon zest and Worcestershire sauce. Whisk to blend so all of the flavors start to meld together. Use a fork to blend in the other 8 tablespoons of butter. Season with salt and pepper, to taste, and stir in the parsley.
Roll the butter into a cylinder (like cookie dough) in plastic wrap or parchment pepper and refrigerate until ready to use.
Cook the steak: Heat a cast iron skillet large enough to hold the steak until it begins to visibly smoke. Use a kitchen towel to “blot” any excess moisture from both sides of the steak and season with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to put the steak squarely in the pan. Raise the heat high and brown on the first side, 3 to 5 minutes. Resist the temptation to move it as it cooks. Lower the heat and cook for an additional 8 to 10 minutes. Turn it on its second side and brown for 3 to 5 minutes. Lower the heat and cook for an additional 8 to 10 minutes. Turn the steak on the edge with the fat “cap” and brown that for 3 to 5 minutes. Lower the heat and allow the steak to cook for an additional 3 to 5 minutes on each side. Slice the maitre d’ butter into1/2-inch rounds and set aside.
Testing for doneness: The simplest way to check for doneness is to make a small incision by the center bone in the thickest part of the steak. It should be a little less cooked than you would like to allow for “carry over” cooking and the “finishing” touch of running the steak under the broiler. For rare, a 2 1/2-inch porterhouse steak should take around 30 to 35 minutes to cook. Add about 4 minutes for medium-rare and 4 additional for medium. If using an instant-read thermometer, rare registers between 125 and 130 degrees F. For medium-rare, 130 to 135 degrees F and between 135 and 140 degrees F for medium.
Remove the steak from the pan to a cutting board and let rest for 10 minutes. Cut into slices and transfer the whole thing to a heatproof platter with the meat still arranged around each side of the center bone. Top the steak with a single layer of the butter slices, put it under the broiler until the butter softens, about 30 to 45 seconds. Serve immediately.
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#AlexGuarnaschelli #AlexsDayOff #FoodNetwork #SearedPorterhousewithOozingMaitredButter
Seared Porterhouse Steak with Oozing Butter with Alex Guarnaschelli | Alex’s Day Off | Food Network
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Scott Conant, Maneet Chauhan and Ted Allen craft entrees from deep-fried carnival eats. Geoffrey fills in for Ted and lends a hand in the kitchen.
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No longer simply watching from the sidelines, Chopped judges are taking over the kitchen, and trying their hands at the same basket ingredients that have sent home chef competitors.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Watch more from Food Network at https://foodtv.com/39EXAST
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
► WEBSITE: https://www.foodnetwork.com
► FULL EPISODES: https://watch.foodnetwork.com
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#ChoppedAfterHours #FoodNetwork #ManeetChauhan #ScottConant #TedAllen
Carnival | Chopped After Hours | Food Network
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Looking for the best Thanksgiving turkey recipe? Food Network Kitchen’s Butter-Blanketed Turkey is the secret to extra-juicy turkey, crispy golden-brown skin, and incredible holiday flavor. Made with fresh herbs, lemon, and a rich butter coating, this easy Thanksgiving turkey recipe is a show-stopping centerpiece your guests will never forget.
And no, it’s not too much butter!
Get the recipe: https://foodtv.com/4829frP
What You’ll Learn:
🧈 The secret to a ultra-moist turkey using the butter +cheesecloth method
🤔 Easy tips for making flavorful homemade turkey gravy
🦃 Step-by-step instructions to carving a turkey like a pro
0:00 Intro
0:49 Gather the ingredients
2:06 Prep & season the turkey
5:37 Prep roasting pan
6:26 Place turkey in pan with cheese cloth
8:55 Place in oven & baste
10:07 Make the stock
11:26 Baste again
11:59 Remove cheese cloth & place in oven again
12:55 Let turkey rest and strain stock
15:15 Make the gravy
19:12 Slice the turkey
22:27 Serve
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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#FoodNetwork #Cooking #Recipe #Turkey #Gravy #ComfortFood
The Best Butter-Blanketed Turkey & Gravy 🧈🌟From Food Network Kitchen
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Jet Tila puts a quick spin on a Vietnamese classic with this easy beef pho, made with sliced beef, rice noodles, herbs and a broth infused with ginger, star anise and cinnamon.
#ReadyJetCook #JetTila #FoodNetwork #BeefPho
Get the recipe ► https://foodtv.com/2Wq0Ys0
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Jet Tila is back for a flavor-packed fifth season of #ReadyJetCook, helping you master the ingredients and techniques of pan-Asian cooking at home. He breaks down key skills and shares stories along the way, making each episode a cooking journey that you won’t want to miss.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Quick Beef Pho
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 1 hr
Active: 20 min
Yield: Makes 2 large or 4 small bowls
Ingredients
Pho Stock:
2 tablespoons (30 g) beef bouillon or base
1 tablespoon (15 g) Vietnamese fish sauce
1 tablespoon (15 g) white sugar
One (2″ [5-cm]) piece ginger, sliced into thin tiles
1/2 yellow onion, large dice
Pinch kosher salt
2 whole cloves
2 whole star anise
1 cinnamon stick
Assembly:
1/2 pound (240 g) thin rice stick noodles, rinsed
1/2 pound (240 g) beef strip loin or fillet, shaved thin
1 cup (240 g) Vietnamese basil leaves
1 cup (240 g) bean sprouts
1/2 cup (95 g) cilantro leaves
5 jalapeno or serrano chiles, sliced thin
4 scallions, sliced thin on the bias
1/2 yellow onion, sliced paper thin
1 lime, cut into wedges
Hoisin sauce, for the table
Chili sauce, such as Sriracha, for the table
Directions
Special equipment: cheesecloth and butcher’s twine for the satchel
For the Pho Stock: Add the beef base and 1 quart water to a 2-quart (1.9-L) saucepan and bring to a low boil. Add the fish sauce, sugar, ginger, onion and salt to the stock and reduce the heat to a simmer. Wrap the cloves, star anise and cinnamon stick in a piece of cheesecloth and tie it into a satchel. Add the satchel to the broth and simmer for at least 30 minutes, but no more than 45 minutes.
Around the 30 minute mark, taste the broth to see that the spice flavors have been extracted, and adjust seasonings if necessary. Strain the aromatics and satchel from the broth, return to a sauce pot, and reserve for assembly.
For the assembly: Bring the broth back to a simmer. In a separate pot, bring water to a boil. Using a sieve or basket, quickly dip the noodles into the water until they are hot and al dente, 10 to 20 seconds. Drain the excess water from the noodles and distribute the noodles between 4 bowls.
Top each bowl with some sliced beef, basil, bean sprouts, cilantro, jalapeno, scallions and onion, or as each person wishes. Ladle in enough broth to cover the ingredients in the bowl. Garnish with a lime wedge. I like to serve pho with Sriracha and hoisin sauce.
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Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Jet Tila’s QUICK Beef Pho 🍜🔥 Ready Jet Cook | Food Network
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Chopped gets into the Halloween spirit with a collection of creepy and unconventional mystery basket ingredients. From pig snout and eyeball martinis to calf liver, gummy skulls, bone marrow and chocolate-covered bugs, these chefs have to turn some seriously strange ingredients into winning dishes.
#FoodNetwork #Chopped #Halloween
Stream more #Chopped on HBO Max!
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Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be “chopped” from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
BINGE: The ULTIMATE Halloween Basket Ingredients 🎃 Chopped | Food Network
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Guy Fieri visits Greek Corner Restaurant in Cambridge, MA, where this longtime spot serves up a classic gyro sandwich packed with Greek flavor.
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Greek Corner Restaurant: https://www.greekcorner.us
Follow them: https://www.facebook.com/p/Greek-Corner-Restaurant-100064257266388
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
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Guy Fieri Gets a Taste of a Greek Classic 🇬🇷🔥 Diners, Drive-Ins and Dives | Food Network
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@tacobelltaurus
December 24, 2023 at 5:37 pm
I love her
@wadewilson8011
December 24, 2023 at 5:37 pm
Low heat???? No oil in the pan??? You're not flipping it to move "moister" its not an hourglass lady. NO BASTING???
HELLLL NO! No mention of letting the steak rest??
The only thing that looks good and is a decent idea was the compound butter.
But she didn't even use it correctly! 🤦🏽♂️🤦🏽♂️🤦🏽♂️
@antcip2452
December 24, 2023 at 5:37 pm
She is just stone cold awesome.
@MarioMVasilev
December 24, 2023 at 5:37 pm
Where can I watch full episodes of this show that is not amazon?
@leilanasser2122
December 24, 2023 at 5:37 pm
What if I can’t use butter is there an alternative?I am allergic to milk
@malikthereal2785
December 24, 2023 at 5:37 pm
Hey guys. I came here because I was felt like watching cooking stuff.
@MrTimbo1111
December 24, 2023 at 5:37 pm
Very Very nice
@robertradtke5945
December 24, 2023 at 5:37 pm
Looks awesome gotta try it!!!
@hestergreen2031
December 24, 2023 at 5:37 pm
So delicious & tasty
@hestergreen2031
December 24, 2023 at 5:37 pm
This is terrific. Love your instructions.Thank you.
@pam0626
December 24, 2023 at 5:37 pm
THIS is the fabulous Food Network of old. World-class chefs cooking the best dishes.
@friendlycanadian1834
December 24, 2023 at 5:37 pm
Butter steak is probably one way to upscale it but its probably not healthy. Some people like to cook it in the oven. Good for a growing family. Good way to entertain others
@nicollettecherelle4565
December 24, 2023 at 5:37 pm
Alex Guarnaschelli is just simply amazing
@ourpresidentswallows6017
December 24, 2023 at 5:37 pm
Bobby flay would roll over in his grave if he saw someone repeatedly flipping the meat. “Don’t touch the meat let it do it’s thing”
@darcyswanson7287
December 24, 2023 at 5:37 pm
Very good presentation. Now we all have to try doing it!!!
@paddymcguiness2584
December 24, 2023 at 5:37 pm
I I’m not here to converse for Lisa but to testify what I’m sure about I I'm my husband earn $13000 this week
@codyrussell3607
December 24, 2023 at 5:37 pm
Bobby Flay who? I believe that Alex is the most talented chef in america this century
@ItsMyWorld617
December 24, 2023 at 5:37 pm
Butter & Steak + nothing else = BORING…..Try again….
@steverouleau8642
December 24, 2023 at 5:37 pm
Butter on a steak!?! Awww gross. Seasoning on a steak is better.
@uniquelymonica9293
December 24, 2023 at 5:37 pm
https://youtu.be/XCXOlBujZMM
@uniquelymonica9293
December 24, 2023 at 5:37 pm
I love your recipes
@NorthernSweetPea
December 24, 2023 at 5:37 pm
Lemon zest on steak? I will pass. Give a bit of thyme, worcestershire, garlic and black pepper in my butter and I'm perfectly happy 😊 Lemon does not belong with steak.
@bellachua2669
December 24, 2023 at 5:37 pm
I’m in a diet and I want it please
@BOWENSblog
December 24, 2023 at 5:37 pm
I tried buttered pork chops baked in the oven before. Taste really good. This one probably really good & simple too
@Yvp9587
December 24, 2023 at 5:37 pm
I tried my hand at this butter. BEST butter ever.
@ElJefeS4
December 24, 2023 at 5:37 pm
Never trust a skinny chef. This is why you're the most trusted.
@nancypereida2078
December 24, 2023 at 5:37 pm
I couldn’t eat the steak. I need medium well done.
@70CadillacMan
December 24, 2023 at 5:37 pm
I wouldn't mind waking up next to her every morning.
@paul-singhgurth1599
December 24, 2023 at 5:37 pm
When she said " gently fold it in"…grrrr
@madzzg9379
December 24, 2023 at 5:37 pm
I like a little less red & a bit more pink, but looks yummy
@mustafa2010ism
December 24, 2023 at 5:37 pm
Alex is a great teacher. I need to make this.