Beef and Steak Restaurant Copycat Recipes
Beef & Steak Copycat Recipes
Beef Secret Restaurant Recipes
Welcome to America's Secret Recipes sample collection of beef copycat restaurant recipes. Beef recipes from your favorite American restaurants. Home cooks and chefs have spent hours time testing recipes that are close to famous recipes and favorite restaurant recipe secrets. Now you can enjoy top beef copycat recipes from the comfort of your home. America's Secret Recipes has over 700 top copycat restaurant recipes. Famous recipe secrets and favorite restaurant recipe secrets now revealed. America's Secret Recipes has Famous Secret Restaurant Recipes from: Applebee’s ®, California Pizza Kitchen ®, Cheesecake Factory ®, Chili’s®, Claim Jumper®, KFC®, Macaroni Grill®, Mc Donald’s®, Olive Garden®, Outback Steakhouse®, PF Chang’s®, TGI Friday® and Many More! Disclaimer
Applebee's Bourbon St. Steak Copycat Recipes
Applebee's Copycat recipe - Beef Secret Restaurant Recipes
Ingredients:
1/2 cup bottled steak sauce
1/4 cup bourbon whiskey
1 tablespoon honey
1 teaspoons prepared mustard
4 beef rib, round or chuck steaks (10 ounces each)
Combine all the ingredients except the steaks in a baking dish: Add the steaks and cover. Refrigerate for minimum for 2 hours. Preheat grill and set to medium-high heat. Grill steaks for 12-15 minutes
(or to your desired taste). Turn steaks over halfway through grilling.
Prime Rib Roast Recipe
Delicious Prime Rib Secret Recipe
INGREDIENTS
3 teaspoons grated fresh ginger root
1/3 cup orange marmalade
8 cloves garlic, minced
3 tablespoons soy sauce
2 tablespoons brown sugar
1/4 teaspoon hot pepper sauce
1 tablespoon mustard powder
1 cup beer
1 (8 pound) prime rib roast
1/4 cup olive oil
Freshly ground black pepper
DIRECTIONS
Mix together the ginger, marmalade, 4 garlic, soy sauce, brown sugar, hot sauce, and mustard.
Stir in the beer. Prick holes all over the roast with a 2 pronged fork.
Cut 4 garlic cloves in 1/3 and insert thru-out interior of roast. Pour marinade over roast.
Cover, and refrigerate for at least 2 hours, basting at least twice.
Preheat oven to 400 degrees F (200 degrees C).
Place roast on a rack in a roasting pan. Pour about 1 cup of marinade into the roasting pan, and discard remaining marinade. Pour olive oil over roast, and season with freshly ground black pepper. Insert a roasting thermometer into the middle of the roast, making sure that the thermometer does not touch any bone. Cover roasting pan with aluminum foil, and seal edges tightly around pan.
Cook roast for 1 hour in the preheated oven. After the first hour, remove the aluminum foil. Baste, reduce heat to 325 degrees F (165 degrees C), and continue roasting for 1 more hour. The thermometer reading should be at least 140 degrees F (60 degrees C) for medium-rare, and 170 degrees F (76 degrees C) for well done. Remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30 minutes before slicing.
Provided by:allrecipes.com/photo provided America Online
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Bahama Breeze Bahamian Grilled Steak Kabobs
Copycat Restaurant Recipes - Beef Secret Restaurant Recipes
Serves: 2
INGREDIENTS:
2 Tbsp Olive Oil
4 Bahamian Steak Kabobs
3/4 cup Kabob Basting Sauce
Salt and Pepper To Taste
2 Servings of Your Favorite Side-dish
PREPARATION:
Place the kabobs on a well oiled, preheated char-grill. During the
grilling process turn the kabobs over every 2 minutes and baste the
cooked sides lightly with basting sauce to develop a glaze. Grill
to your desired doneness and lightly season with salt and pepper
before removing from the grill. Serve with your favorite side dish
and Enjoy!!!
Steak Marinating
8 Steak Chunks, 1 oz wt pieces
Your Favorite Teriyaki Marinade ½ Cup
PREPARATION:
Place all the ingredients in a bowl and toss to coat and evenly
mix. Cover and place on the bottom level of your refrigerator and
let marinate for at least 4 hours.
Bahamian Steak Kabob Prep
8 Marinated Steak Chunks
1" pieces of your favorite vegetables as needed
* 2 Bamboo or Metal Skewers 12"
* If bamboo skewers are used, soak in water for one hour prior to
use to avoid burning during the grilling process
PREPARATION:
Skewer the marinated steak and vegetables until the skewers are
full. Be sure to leave a little space between the items on the
skewer to ensure even cooking.
Kabob Basting Sauce
1/4 cup Orange Juice Fresh Squeezed
1/2 cup Pickapeppa Sauce or BBQ Sauce
1 Tbsp Brown Sugar
2 tsp Chopped Cilantro
PREPARATION:
Mix the ingredients in a small bowl until evenly combined and set aside for grilling.
Source: Bahama Breeze
Cooking Tips
Three Secrets of Jerk Cooking:
- Marinating. The longer meat marinates in the seasonings, the more
robust the flavor.
- Slowly grilling meat over a low fire. When cooking at home, meat
can be roasted in a low-temperature oven for one to two hours, then
finished on the grill.
- Wood chips. Adding wood chips to your grill's fire enhances the
flavor. Pimento (allspice) wood boosts authentic jerk flavor. So do
apple wood, mesquite or hickory chips. Soak the chips in water so
they don't burn immediately. Allowing the smoke from the chips to
permeate the meat will create an authentic jerk flavor.
Provided: America's Secret Recipes - Copycat Restaurant Recipes
Outback Steakhouse Steak Marinade
Copycat Recipes-Famous Recipe Secrets
Ingredients
1 cup Scottish Ale
2 teaspoons brown sugar
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1/4 teaspoon monosodium glutamate
Place any cut of steak in a shallow pan (a pie plate works great).
Pour the ale over the steak and cover the pan. Place it in the
refrigerator for 1 hour to marinate. Turn the steak occasionally to
ensure both sides get soaked.
After 1 hour, remove the steak from the refrigerator. In another
shallow pan, combine the remaining ingredients. Stir the dry
ingredients until they are completely blended.
Remove the steak from ale and dip it into the dry ingredients. Turn
the steak to mix and coat it with the ingredients. Rub the mixture
generously over all sides. Leave the steak in the dish with the dry
mixture, and cover it with plastic wrap.
Place it in the refrigerator, turning occasionally, for 30 minutes.
When the 30 minutes are almost up, preheat a skillet or grill to
med high heat. Add a bit of butter and heat until it begins to
bubble. Then remove he steak from the refrigerator.
Add the steak to the hot skillet or grill and cook it to
perfection. Cook steak as desired and serve immediately. Makes
enough marinade for 1 1/2 pounds of beef.
Provided: America's Secret Recipes
Skirt Steak with Chimichurri Sauce from the Hudson River Cafe (NY)
New 5-Star Restaurant Copycat Recipe Secrets - Beef Secret Restaurant Recipes
Ricardo Cardona, chef-partner at the Hudson River Cafe in Harlem,
won the 2007 Time Out New York Critic's Pick Best Bite Uptown - Way
Uptown, and was awarded two stars in "Crains." His food has won
recognition and praise both from critics and customers, who love
how he puts a new twist on Criollo-Latino cuisine.
This skirt steak recipe is quintessential Cardona: expertly
grilled, smartly presented, and accented with Argentina's favorite
sauce: chimichurri (which is as common in that country
as catsup is here.)
Ingredients:
For marinade:
1 cup vegetable oil
1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon cumin
1 tablespoon fresh chopped garlic
4 tablespoons pureed, canned chipotle chiles
For steak:
2 pounds skirt steak
For chimichurri sauce:
3 cloves garlic, chopped
1 small onion, chopped
3/4 cup olive oil
Juice of 2 lemons
1 teaspoon chopped fresh parsley, no stems
Pinch of red pepper flakes
Salt and pepper to taste
Method:
Combine all marinade ingredients in large shallow bowl. Place meat
in marinade for 15 minutes. Prepare sauce by combining all
ingredients in a medium bowl. Heat an oiled, well-seasoned grill
over high heat until hot but not smoking. Grill steak, turning
occasionally, for about 2 minutes per side for thin pieces or 4 to
6 minutes per side for thicker pieces (medium-rare). Portion onto 4
dinner plates. Drizzle with the chimichurri sauce.
Serves 4
Source: NY Daily News/ Provided: America's Secret Recipes
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Shoney's Slow-Cooked Pot Roast Copycat Recipes
Famous Restaurant Copycat Recipe Beef Secret Restaurant Recipe
Ingredients
2 tablespoons butter
3 lbs rump roast, trimmed
2 celery ribs, chopped
1 large onion, chopped
3 garlic cloves, minced
1/2 teaspoon dried parsley
1/2 tablespoon dried thyme
2 cups beef broth
20 whole peppercorns
1 whole bay leaf
1/2 tablespoon salt
2 carrots, sliced
2 potatoes, peeled and cubed
1/2 teaspoon salt
1/3 cup flour
1. Preheat oven to 325 degrees F.
2. Melt butter in Dutch oven; add roast and brown on all sides;
remove to platter. Add celery, onion, garlic, parsley and thyme to
Dutch oven; saute 5 minutes; return roast to Dutch oven.
3. Add broth, peppercorns, bay leaf and salt; cover; place in
preheated oven. Cook roast 4 hours; baste every 30 minutes.
4. When done, remove roast and strain stock into bowl; discard
vegetables. Using two forks, shred meat into bite-sized pieces and
return to Dutch oven. Pour strained broth over shredded beef; add
carrots, potatoes and salt. Return to oven and cook for 45
additional minutes.
5. Drain and measure stock from Dutch oven. Add enough beef broth
to measure 3 cups and place in saucepan. Whisk in flour; simmer
until thick. Pour over meat and vegetables.
Serves 6
Source - New "America's Secret Recipes 2" cookbook by Ron Douglas
Olive Garden's Beef Filets in Balsamic Sauce Copycat Recipes
Famous Restaurant Copycat Recipes
Ingredients
4 Tbsp Extra Virgin Olive Oil
4 Tbsp Butter
1 Yellow onion, medium and sliced thin
pinch Salt
pinch Black pepper
1/2 cup(s) Dry white wine
1/2 cup(s) Marsala wine
1/2 cup(s) Beef broth
2 Tbsp Balsamic vinegar
6 Beef Tenderloin filets (6 oz each)
dash Parsley, finely chopped
6 Fresh rosemary sprigs
SAUCE PREPARATION
Heat oil and butter in large saute pan over medium heat. Add sliced
onions, salt, and pepper; cook 10 minutes or until carmelized
(softened and golden browned), stirring frequently.
Add wines, broth, vinegar and bring to a boil. Reduce heat and
simmer for 10-15 minutes or until sauce is reduced by half.
BEEF PREPARATION
Lightly rub filets with oil; season with salt and pepper. Grill to
preferred temperature.
Place onions and sauce on a platter and top with steaks. Garnish
with parsley and rosemary.
Source: The Secret Recipe Forum
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Time and Temperature Cooking Chart
Roast Meat
Only tender cuts are suitable for roasting. Place fowl or meat on rack set over shallow pan.
The fat side should be up.
-Standing Rib, Beef................................................................325 degrees
Rare, 28 mins per lb under 5 lbs. & 18 mins per lb over 5 lbs.Medium, 30 min per lb under 5 lbs. & 20 mins per lb over 5 lbs.Well done, 34 mins per lb under 5 lbs. & 24 mins per lb over 5 lbs.-Rolled Prime Rib, Beef.........................................................325 degrees
Rare, 38 mins per lb. under 5 lbs & 28 mins per lb if over 5 lbs.Medium, 40 min per lb under 5 lbs & 30 mins per lb over 5 lbs.Well done, 44 mins per lb under 5 lbs. & 34 mins per lb over 5 lbs.-Roast Lamb.............................................................................325 degrees
30-35 minutes per lb-Ham........................................................................................ 325 degrees
Smoked, 20-25 minutes per lbTenderized, 15-18 minutes per lb-Chicken Roasting times (unstuffed)350ºF (176ºC)
2½ - 3 lbs -1 - 1.75 hrs
3½ - 4 lbs - 1.5 - 1.75 hrs
4½ - 5 lbs - 1.5 - 2 hrs
5 - 6 lbs - 1.75 - 2.5 hrs
-Chicken Roasting times (stuffed)350ºF (176ºC)
2½ - 3 lbs -1.5 - 2 hrs
3½ - 4 lbs - 1 .75 -2 .25 hrs
4½ - 5 lbs -2 - 2.5 hrs
5 - 6 lbs - 2.25 - 2.75 hrs
-Turkey
10-14 lbs 3 to 3.5 hours .........................................325degreesOver 14 lbs 4-4.5 hours..........................................325degrees-Roast Fish
12 mins per lb...................................................... ..400 degreesAmerica's Secret Recipes has over 700 Famous Recipe Secrets &
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Beef Restaurant
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