Boston Restaurants Featured Recipes Steak/beef

Root Beer Braised Short Ribs

Rootbeerdinner 2013 (2)The pop of a top, the fizz of the rich carbonation and the sweet taste of root beer– there are few things that evoke such fond memories. On Sunday, July 28th, 2013 at 6 p.m., Chef Paul Turano of Tryst Restaurant in Arlington, MA is collaborating with New England’s very own root beer company, Tower Root Beer, for the third annual Root Beer Dinner, celebrating Tower’s 99-year-old classic soda recipe.


  • 3 lbs Boneless Beef Short Ribs (about 1 1/2″ thick with good marbling)
  • 1 ea yellow onion, rough chopped
  • 1 ea carrot, rough chopped
  • 2 ea celery stalks, rough chopped
  • 3 ea garlic cloves, rough chopped
  • 3 Tbls tomato paste
  • 4 ea fresh thyme sprigs
  • 1 ea bay leaf
  • 1/2 bottle dark beer
  • 1/2 bottle Tower Root Beer
  • 3 cups chicken stock
  • 3 Tbls balsamic vinegar
  • flour, as needed
  • salt and pepper
  • canola oil, as needed


Season short ribs with salt and pepper, dredge in the flour, bang to remove excess flour. Heat a sauté pan over medium heat, add a little canola oil and cook the ribs in batches (Do Not Overcrowd the Pan!) Brown the ribs on all sides, taking care not to burn the flour. Remove ribs and place in an oven proof casserole about six inches deep. Sear remaining ribs.

Wipe out excess oil from the sauté pan. Add the onion, carrot and celery, season with salt and pepper and continue to cook until light brown. Add the garlic and cook until fragrant. Add the tomato paste and cook an additional 3-5 minutes, stirring often. Add the beer, root beer and bring to a boil for two minutes. Pour into the casserole over the ribs. Add the aromatics and chicken stock. Cover the casserole with lid or aluminum foil. Place in 300˚ oven. Half way through cooking, flip the ribs in the liquid to ensure even cooking. Cook approximately two and a half hours, until the short ribs are tender, but not falling apart.

Remove the meat from the casserole, strain the liquid through a sieve, skim excess fat and return to casserole or a stove top safe pan. Reduce the liquid until the desired consistency. Return ribs to the liquid to slowly reheat.

Serves 4-6

American Steak/beef

Simple super steak secrets from Outback

(ARA) — Why is it that a steak from a restaurant just seems to taste better than what you make at home? Often, it’s because the chefs in the restaurant know the secrets of great grilling.

“Steak is a summer staple for many home cooks when the weather permits, but things can go awry if you’re not clued in to the secrets of how to prepare a great steak,” says John Li, senior vice president of research and development for Outback Steakhouse. “As veritable steak experts, and with summer grilling season upon us, we want to help people preparing to try their hands at grilling steak.

Li offers some advice for grilling successful steak meals this summer:

  • Start with the right steak. Build a relationship with your local butcher – either at your grocery store or, if you’re lucky enough to have one in your neighborhood, the area butcher shop. Learn where they source their meat, if it’s aged and for how long. Many cuts lend themselves to grilling, but sirloin, filet, strip and rib eye remain the most popular. Sirloin and strip steak are usually the best options if you’re feeding a large group, as they provide abundant flavor and are usually less expensive than other cuts.
  • Prep the grill properly. Once you’ve got the right meat, ensure your outback bbq is ready to cook it to perfection Start with a well-cleaned grill and preheat it. If you’re using a charcoal grill, wait until the coals are white. For gas grills, use a thermometer. Many newer models have built-in gauges on the lids that indicate when the grill is hot enough to use.
  • Add some seasoning. While the grill is preheating, prep the steak by patting it dry. Removing moisture allows for optimum surface contact with the grill and creates a wonderful seared flavor. Rub with the seasoning of your choice; there are many, but keep in mind simple salt and pepper works well if you’re starting with an already flavorful cut.
  • Get grilling. Once the grill and steak are ready, place the meat on the grill. You can achieve a fancy diamond-shaped grill pattern by rotating the meat 45 degrees when you turn it, but the meat will taste just as good without it. Cooking time will vary depending on the cut of meat and the grill itself. Generally, thinner steaks (about 1 inch thick) will need about four minutes per side to be rare, five for medium and seven for well done. Thicker steaks (2 inches or more) will need about six minutes per side for rare, eight to 10 for medium and 12 for well done.
  • Let it rest. Overcooking is a sure-fire way to dry out steak. As soon as the steak has reached your desired level of wellness, remove it from the grill and let it rest for about five minutes before you serve or cut it. This allows the juices to set well in the meat before you dig in.

Not sure where to start? Try this recipe from Outback Steakhouse:


  • 4 rib eye steaks, 12 to 14 ounces each
  • 4 teaspoons Kosher salt
  • 2 teaspoons coarsely ground black pepper
  • 2 tablespoons vegetable oil


  • Evenly season each steak with a teaspoon each of salt and pepper. Coat each steak with a half tablespoon of vegetable oil. This may be done up to three hours prior to grilling, storing in the refrigerator. Remove from the refrigerator about 30 minutes before grilling.
  • Start the grill. Place seasoned steaks over the hottest portion of the grill and cook on the first side about four to five minutes, rotating 90 degrees after three minutes to achieve restaurant-style “cross marks.” Turn steaks over and cook for an additional three to four minutes to achieve a medium-rare doneness. Remove from grill and allow to rest for five minutes before topping and serving.
  • Of course, even in summer there are times when you just won’t feel like cooking your own steak. Whether it’s a special night out, a family celebration or you’re just in the mood to sink your teeth into something you didn’t have to cook and won’t have to clean up afterward, restaurant steaks are still a good option. At Outback Steakhouse, for example, guests can enjoy a variety of cuts and preparations that allow for a custom experience, without any of the hassle.

Tri-Tip with Cabernet Sauvignon Marinade

This year, Redwood Creek Wines joined the Arbor Day Foundation in planting thousands of trees in the nation’s forests. You can celebrate Arbor Day (or any day!) with a signature recipe from Redwood Creek Wines: Tri-Tip with Cabernet Sauvignon Marinade. The recipe pairs perfectly with Redwood Creek’s Rich Red Blend, which has flavors of dark cherry, brown spice and cloves.

Tri-Tip with Cabernet Sauvignon Marinade Paired with Rich Red Blend

  • 6 large garlic cloves, roughly chopped
  • 1 tsp. salt
  • 1 cup Redwood Creek Cabernet Sauvignon
  • 3 tbs. balsamic vinegar
  • 3 tbs. soy sauce
  • 1 tbs. honey
  • 4 sprigs thyme
  • 2 ½ lbs. beef tri-tip


In medium mixing bowl, whisk garlic cloves, salt, Cabernet Sauvignon, balsamic vinegar, soy sauce, and honey together. In a heavy-duty sealable plastic bag, combine mixture with tri-tip. Seal bag, pressing out excess air, and place in a shallow baking dish. Marinate in refrigerator, turning occasionally, at least 4 hours. Prepare grill. Grill meat to desired doneness. For medium-rare meat, grill until center of tri-tip reaches 145°F (approximately 20-25 minutes). Reserve remaining marinade. Remove tri-tip from grill and let rest 15 minutes. In a small sauce pan, bring remaining marinade to boil. Reduce heat to low and simmer 8-10 minutes, stirring occasionally. Slice meat and top with reduction sauce. Pair with Redwood Creek Rich Red Wine.

Also try Redwood Creek’s Shrimp Salad Stuffed Avocado.

Boston Restaurants Entree/Dinner Origins Recipe Sources Steak/beef

Grilled Hanger Steak with Chimichurri

A traditional Argentinean specialty, chimichurri can be used as a versatile sauce, spread, or a great marinade. The flavor is fresh and tangy, combining three versatile, fresh herbs and lots or raw garlic. This recipe simply consists of making chimichurri, marinating steak, and grilling steak; yet the end result is something with a deeper flavor profile than you would assume could come from only a few steps. This recipe yields two servings.


  • 2, 6 oz. hanger steaks
  • 1 ripe avocado
  • 1 cup Italian parsley, coarsely chopped
  • 1 cup cilantro leaves, coarsely chopped
  • 1/4 cup fresh oregano
  • 4 garlic cloves
  • 1/4 cup scallion, coarsely chopped
  • 1 ea. Serrano or jalapeno chilis, seeded
  • Juice of 2 limes
  • 1 cup olive oil
  • Salt and freshly ground pepper to taste
  • 1 cup red onion, ¼ inch dice


  1. Put all ingredients but the steak, avocado, onions in a food processor and roughly pure (not too much, you want texture).
  2. Add onions to the chimichurri and and mix gently with a spatula.
  3. Pour enough chimichurri over the hangar steak to completely coat the meat and marinate for at least 2-3 hours.
  4. Add a generous amount of coarse salt and cracked black pepper.
  5. Grill the steak to medium rare and remove. Set aside to allow the meat to rest for a few minutes.
  6. Once meat has rested sufficiently, slice thinly against the grain.
  7. Thinly slice the avocado.
  8. On a serving dish, use a dot of the leftover chimichurri on a few different places on the plate. Arrange the slices of steak and top with more chimichurri.
  9. Immediately before serving, add the sliced avocado over the steak in a way that you feel is aesthetically pleasing.
Boston Restaurants Entree/Dinner French Meals Origins Recipe Sources Steak/beef

Roasted Rib-Eye with Roquefort Cream Sauce

Steak frites are a simple classic that can be done a multitude of ways. Often the steak is served well seasoned without an accompanying sauce, other classic recipes tend to simply reduce the pan drippings with some butter and pour the resulting sauce over the finished steak. This preparation highlights a hearty sauce made from Roquefort, which is a blue cheese from the south of France that is typically aged for around three months. It is creamy and sharp, which brilliantly enhances the a high quality rib eye.

By using a heavy, cast iron skillet you will maximize the amount of flavor in the steak; a simple, hefty dose of salt and cracked pepper is morphed into a delicious crust that a non-stick pan simply cannot provide. This recipe yields two substantial dinners and can easily be shared between many people if being prepared with a number of other dishes.



  • 2, 8 oz. rib eye steaks cut 1” thick
  • ½ cup finely diced shallots
  • 1 stick salted butter
  • 1 cup Roquefort cheese
  • 2 cups heavy cream or whipping cream
  • 1 large, Idaho potato
  • 1 cup dry white wine
  • 1 cup chicken stock
  • 2 tbsp. olive oil
  • Kosher salt and course black pepper


  1. Cut potato into thick, log cabin-shaped pieces.
  2. Either ‘blanch’ in 250° fryer or bake covered until fork tender. Set aside
  3. Sauté shallots in frothy butter and deglaze with cup of white wine in medium saucepan.
  4. Add one cup of chicken stock, reduce.
  5. Add two cups of whipping cream; reduce until thick, set aside.
  6. Generously cover steaks in salt and black pepper.
  7. In a heavy bottomed cast iron pan, heat until med high to high heat.
  8.  Add approx. 2 tbsp. olive oil and sear steaks on each side for about 5 minutes each side. – Steaks
    should have a tender crust.
  9. After searing steaks on one side, flip over and add one tbsp. of whole butter.
  10. Turn off heat and let steaks rest in pan.
  11. Refry frites in either a hot fryer or broiler until golden brown.
  12. Arrange in a log cabin-style on one side of a plate.
  13. Place steak on other side.
  14. Finish cream sauce by adding blue cheese at the end, spoon sauce over steaks.


Featured Recipes Meals Sandwiches Steak/beef

Pastrami from Scratch

Here’s the recipe from the All-Star Sandwich Bar for their house made pastrami. Impress (or annoy) friends by saying “I made this myself.”


  • 1 whole trimmed brisket
  • 1 gallon water
  • 1 1/2 cups salt
  • 1 cup sugar
  • 1 1/2 oz. pink salt
  • 1 tbsp. pickling spice
  • 1/2 cup brown sugar
  • 1/4 cup honey
  • 2 oz. chopped garlic
  • 1/2 cup coarse ground black pepper
  • 1/2 cup coarse ground coriander

Cooking Instructions

  1. Combine everything but the brisket, black pepper, and coriander in a pot large enough to hold the brisket and bring to a simmer.
  2. Cook until the salt and sugar are dissolved and take off heat to cool.
  3. Once cool, submerge the beef in the pot with a plate on top of the brisket and refrigerate for 3 days.
  4. Remove brisket from brine, rinse, and dry it.
  5. Discard the brine.
  6. Coat the beef evenly with pepper and coriander.
  7. Slow smoke the brisket at 175° until brisket is 150° in the middle.
  8. Remove and cool.

To reheat, fill a roasting pan with about an inch of water.  Place the brisket on a rack and place in the roasting pan, covered.  Preheat oven to 275°.  Slow roast or steam for 1-2 hours until hot and tender.

American Entree/Dinner Featured Recipes Sandwiches Steak/beef

Atomic Meatloaf Meltdown

This is a legendary menu item from the All-Star Sandwich Bar in Cambridge. The recipe is enough to please your entire extended family and/or party and the Inner Beauty hot sauce can be used on anything. Feel free to serve the meatloaf on its own, as an entree, with mashed potatoes and spinach on the side.

Meatloaf Ingredients

  • 2 lbs. ground meat (sweet Italian sausage and chuck)
  • 1 diced onion
  • 1 stalk diced celery
  • 1/2 tbsp. chopped garlic
  • 1/4 cup bread crumbs
  • 1/4 cup beef stock
  • 1 egg, beaten
  • 1/2 tsp. dried oregano
  • 1/2 tsp. chili flakes
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried thyme
  • 1/4 cup ketchup
  • 1 tsp. Worcestershire sauce
  • 1 tsp. salt
  • 1 tsp. pepper

Meatloaf Instructions

  1. Sautee the onions, garlic, and celery in oil until tender.
  2. Remove from heat and cool.
  3. In a large bowl, soak the bread crumbs in the liquid.
  4. Add the sautéed vegetables, meat, eggs, and remaining ingredients. Be sure not to over mix, gingerly fold the ingredients together until they are just combined.
  5. Form into 2-3 loaves in a roasting pan or in loaf pans.
  6. Roast in a pre-heated, 350° F oven for about one hour or until the core temperature is 155° F.  Remove from oven and cool.

Inner Beauty Hot Sauce Ingredients

  • 12 oz. habanero peppers
  • 2 cups yellow mustard
  • 1 oz. brown sugar
  • 1 cup orange juice
  • 1 cup white vinegar
  • 2 tbsp. honey
  • 1/4 cup molasses
  • 1/2 cup pineapple juice
  • 1/2 cup papaya juice
  • 1 qt. blended oil
  • 1 tbsp. ground cumin
  • 1 tbsp. tumeric
  • 1 tsp. allspice
  • 1 tbsp. curry powder

Inner Beauty Hot Sauce Instructions

  1. Stem Peppers.
  2. Place stemmed habaneros in blender or food processor with the  rest of ingredients and purée until smooth.

Atomic Meatloaf Meltdown Ingredients

  • 6 oz. portion meatloaf
  • 2 tbsp. caramelized onions
  • 4 slices monterey jack cheese
  • 1 tbsp. Inner Beauty hot sauce’
  • 2 pieces sour dough toast

Atomic Meatloaf Meltdown Assembly

  1. Butter bread and add jack cheese. Toast, butter side down, in a pan or on a griddle until golden brown and cheese has melted.
  2. Warm meatloaf and caramelized onions in pan or on griddle and add to toasted bread.
  3. Add Inner Beauty hot sauce to meatloaf, and close top piece of bread.


Asian Boston Restaurants Entree/Dinner Featured Recipes Meals Mexican Origins Recipe Sources Steak/beef

Myers + Chang’s Asian Tacos

A hit on their menu, this recipe from Myers + Chang is a unique take on the west-coast trend of Asian influenced tacos.  The recipe makes eight small tacos and is accompanied by a Sesame-Chili Salsa.


  • 2 tbsp. vegetable oil
  • Salt and pepper
  • 1 lb. short ribs, trimmed and cut into 2 inch medallions
  • 1 tbsp. sugar
  • 2 tbsp. soy sauce
  • 1 tbsp. honey
  • 1 garlic clove, smashed
  • 1 inch piece of ginger, smashed
  • 2 each star anise
  • 1/4 onion, chopped
  • 1 scallion, sliced
  • 1 tbsp. sesame oil
  • 1/2 Asian pear, chopped
  • 3 cups chicken stock
  • Sesame-chili salsa (recipe follows)
  • 1/2 cup sliced Chinese cabbage
  • 8 each corn tortillas
  • 1 lime, cut into 8 pieces
  • 16 large sprigs of cilantro
  • Sriracha chili sauce

Cooking Instructions

  1. Heat vegetable oil  in a medium skillet over medium high heat. Season the ribs all over with salt and cracked black pepper. When the oil is hot, gently place the short ribs into the skillet and turn the heat down to medium.  Sear 3 to 4 minutes on each side, until well browned and caramelized.
  2. Transfer the short ribs to a large casserole dish.
  3. Place the sugar, soy, honey, garlic, ginger, star anise, onion, scallion, sesame oil, Asian pear, and chicken stock in a bowl and mix well.
  4. Pour mixture over the ribs. Bring to a boil.
  5. Cover casserole dish tightly and place in a 350° oven for about 2½ hours, or until tender enough to pierce with a fork.
  6. Strain the liquid into a fat-separator cup. Pour the defatted braising liquid into the roasting pan and place over high heat. Let it come to a boil (uncovered) so that it has reduced by about three-fourths (this will take 10-15 minutes.)
  7. While the braising liquid is reducing, allow the meat to cool to room temperature.  When cool enough to handle, shred the short rib meat with your hands, discarding any fat from the meat.
  8. Pour enough of the reduced braising liquid over the meat to fully moisten it.

Sesame-Chili Salsa

  • 1/2 cup scallions, sliced
  • 1/2 cup chopped cilantro
  • 2 tbsp. sesame seeds
  • 2 tbsp. sesame oil
  • 2 tsp. chili oil
  • 1 tbsp. soy sauce
  • 2 tbsp. chopped kimchee
  • Juice of 1 lime
  • Salt and pepper

Place all ingredients in a medium bowl and mix to combine. May be well stored in the refrigerator, well covered, for up to a day.

To Assemble:

  1. Slice the Chinese cabbage and Asian pear into paper-thin strips and season both together with salt and pepper.
  2. Wrap corn tortillas in aluminum foil and place in 350° oven for 5 minutes, until warm.
  3. When warm, place cabbage and pear on bottom of tortillas, then add braised meat.
  4. Drizzle with Sriracha chili sauce.
  5. Add 2 sprigs fresh picked cilantro on meat and finish with the sesame-chili salsa.
  6. Garnish each taco with a wedge of lime.
Featured Recipes French Steak/beef

Steak Frites, Oui!

Enjoy Steak Frites, Oui! a Bostonian spin on a French-inspired dish from Chef Rebecca Newell of The Beehive in the South End. Now you can make them on your own!


  • 1 12 oz ribeye, or any cut will do!
  • 2 Tablespoon Chopped shallots
  • 1 Cup Cognac
  • 1 Tablespoon Green peppercorns
  • 1 Cup Veal stock or beef stock
  • 1 Sprig of thyme
  • 5 Tablespoon Unsalted butter
  • Cornichons
  • 2 Idaho potatoes, sliced into French fry cut
  • 2 Quarts canola oil

Cooking instructions:

  1. In a large skillet, add two tablespoons of the butter and brown.
  2. Season steak on both sides with salt and cracked pepper.
  3. Place steak in brown butter until a crust is formed, about 4 minutes on one sides. Flip and repeat — 3-4 minute sear.
  4. Place in oven and cook for 2-3 minutes for a medium rare, 4-5 for medium, 5-7 for med-well.
  5. Pull steak out of the oven and rest in a cool place for 5 minutes.
  6. In the same pan you used to cook the steak, add shallots and sauté over medium heat.
  7. Remove from heat and add cognac. Flambé gently.
  8. Add thyme, veal stock and reduce almost all the way. Whisk in cold cubed butter.
  9. Cut potatoes into French fries in place in boiling salty water. Cook for 3 minutes. Drain and place on a towel.
  10. Heat up canola oil in pot. Place French fries in hot oil and cook for 4-6 minutes until crispy. Pull out of the oil using a spider or slotted spoon. Season with salt and pepper.
  11. Place fries on the plate with steak and sauce! Bon appetite!