Best 2 Steaks As Big As Our Head Recipes

**Experience a Culinary Journey with Our Colossal Steaks: Savor the Flavors of Perfectly Grilled Meats**

Indulge in a tantalizing culinary adventure with our epic steaks, each as massive as your head! Embark on a journey of flavors with our carefully curated selection of recipes, ranging from the classic grilled steak to tantalizing variations that will leave your taste buds in awe. Prepare to be captivated by the sheer size and exceptional taste of our handpicked steaks, expertly grilled to perfection. Dive into the juicy tenderness of our USDA Prime ribeye, relish the robust flavors of our succulent tomahawk steak, or savor the rich marbling of our melt-in-your-mouth New York strip. Our collection of recipes caters to every palate, whether you prefer a simple grilled steak seasoned with just salt and pepper or a steak adorned with mouthwatering toppings and sauces. Get ready to tantalize your senses with our colossal steaks and embark on a culinary odyssey you won't soon forget.

Check out the recipes below so you can choose the best recipe for yourself!

AL ROKER'S STEAKS AS BIG AS YOUR HEAD

Al Roker's Steaks As Big As Your Head image

I think this was from before he lost all that weight! This is the most flavorful and delicious steak meal that I've ever had. The compound butter doesn't HAVE to be formed but it makes for a nice presentation. There will be left over compound butter. (great slathered on nice crusty warm bread) Courtesy of Al Roker. (prep/cooking times do not account for marinating and resting of meat)

Provided by CHRISSYG

Categories Meat

Time P25DT15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 large rib eye steaks (aka Delmonico's)
3 tablespoons chopped fresh rosemary
1/4 cup olive oil
6 garlic cloves, sliced thinly
salt and pepper
1/4 lb salted butter (1 stick)
1 tablespoon chopped fresh rosemary
1 tablespoon orange zest
1/2 teaspoon fresh cracked black pepper

Steps:

Up to one day ahead: Soften butter a bit but not quite to room temperature.
Mix in the chopped rosemary, orange zest and pepper.
Shape into a log on a sheet of waxed paper.
Seal the ends and refrigerate.
(best done at least an hour before serving).
Place steaks in a large container with the first 4 ingredients.
Turn to coat.
Cover and marinate in the refrigerate for at least 2 hours, turning occasionally.
Prepare grill to high heat.
Do not wipe the garlic pices off the steaks.
Grill steaks to desired doneness, adding some of the garlic and rosemary from the marinade as you grill.
Allow steaks to rest, covered 5 minutes before serving.
Slice compound butter into approximately 1 Tablespoon sized disks.
Serve Steak topped with a disk of the butter.
Call the cardiologist.

Nutrition Facts : Calories 333.9, Fat 36.6, SaturatedFat 16.5, Cholesterol 61, Sodium 165.1, Carbohydrate 2.4, Fiber 0.6, Sugar 0.1, Protein 0.6

LION'S HEAD

Lion's Head image

Provided by Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 pound ground pork
2 tablespoons low-sodium soy sauce
2 tablespoons cornstarch
1 tablespoon vegetable oil
1 medium head Napa cabbage, cut into 1-inch pieces
Two 14.5-ounce cans chicken broth

Steps:

In a medium bowl, mix the pork, soy sauce and 1 tablespoon cornstarch with a chopstick. Form into large meatballs. On a small plate, sprinkle the remaining 1 tablespoon cornstarch and roll the meatballs in the cornstarch.
In a wok or large skillet over medium-high heat, add the vegetable oil. Brown the meatballs in hot wok until deep golden brown. Remove from the wok. Drain on paper towels and keep warm.
Wipe the wok or skillet clean with a paper towel. Return the wok to high heat and cook cabbage until just wilted.
Place the cooked cabbage on the bottom of a large soup pot or casserole dish. Add the meatballs and broth. Cover and simmer until meatballs are cooked through, about 6 to 7 minutes. Stir and serve warm.

Tips:

Choose the right cut of steak: Look for steaks that are at least 1 1/2 inches thick and have good marbling. Ribeyes, strip steaks, and tenderloins are all good choices.
Season the steak liberally: Use a combination of salt, pepper, garlic powder, and onion powder. You can also add other herbs and spices to taste.
Cook the steak over high heat: This will help to create a nice crust on the outside of the steak while keeping the inside juicy and tender.
Use a meat thermometer to ensure that the steak is cooked to your desired doneness: For rare, cook the steak to an internal temperature of 125 degrees Fahrenheit; for medium-rare, cook to 135 degrees Fahrenheit; for medium, cook to 145 degrees Fahrenheit; and for well-done, cook to 160 degrees Fahrenheit.
Let the steak rest for a few minutes before slicing and serving: This will allow the juices to redistribute throughout the steak, making it more tender and flavorful.

Conclusion:

Cooking a steak as big as your head is a fun and rewarding experience. By following these tips, you can ensure that your steak is cooked to perfection and that everyone at your table enjoys it. So next time you're looking for a special meal, give this recipe a try. You won't be disappointed!