The Deens Recipes

Here are the recipes for the dishes Bobby and Jamie Deen showed us today on WDAZ News @5:

The Deen Brothers Fast and Fresh Caprese Steak

Tip: This is dinner on the table in 8 minutes! 8 minutes, y’all! Perfect for the busy steak lover.

2 garlic cloves

1 teaspoon Kosher salt

3 tablespoons olive oil

1 tablespoon herbs de Provence

3/4 teaspoon pepper

2 pounds hanger steak (about 4 steaks)

1 (12-ounce) container grape or pear tomatoes in assorted colors, halved

1/4 cup fresh chopped basil

8 ounces fresh mozzarella, cut into 1/4-inch thick slices

Mince the garlic and sprinkle with 1/2 teaspoon salt. With the tip of a small knife, mash the garlic to a paste. Combine the mashed garlic, 1 tablespoon olive oil, the herbs, and 1/2 teaspoon pepper until a paste forms. Pat the steaks dry, then rub all over with the garlic paste. Place the steaks in a large food storage bag. Refrigerate, turning the bag occasionally, at least 1 hour or up to 4 hours. Let the steaks stand at room temperature 20 minutes.

Meanwhile, combine the tomatoes, basil, the remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until blended; set the salad aside.

Spray a grill rack with nonstick spray and preheat the grill to medium-high. Add the steaks and cook, without turning, 4 minutes. Turn the steaks and top with the mozzarella slices. Cook, covered, until the cheese just begins to melt, about 4 minutes longer for medium-rare. Transfer to platter. Let stand 5 minutes.

Cut the steaks diagonally across the grain into 1/4-inch-thick slices. Divide the steak slices among 4 plates. Spoon 1/2 cup tomato salad over top and serve at once.

Servings: 4

Prep Time: 20 min
Cook Time: 8 min
Difficulty: Easy

The Deen Brothers Big Apple Steak

Tip: Substitute any steak in place of the more expensive porter house…the flavor will remain the same.

1 Granny smith apple, peeled, cored and chopped

1/2 stick (1/4 cup) softened butter

1/4 cup apple butter

1 teaspoon chopped fresh thyme

1 teaspoon grated peeled fresh ginger

1 teaspoon cider vinegar

2 (1-inch-thick) porterhouse steaks

1 teaspoon salt

3/4 teaspoon pepper

Combine the chopped apple, softened butter, apple butter, thyme, ginger, and vinegar in a food processor. Pulse until smooth. Mound the apple mixture into a small bowl.

Spray a grill rack with nonstick spray and preheat the grill to medium-high. Sprinkle the steaks with the salt and pepper. Add the steaks to the grill and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer the steaks to a platter. Let rest 5 minutes before slicing. Serve with the apple butter mixture.

Servings: 4

Prep Time: 20 min
Cook Time: 8 min
Difficulty: Easy

The Deen Brothers Steak with the Works

Tip: This is our take on the Chicago dog. So grill a bun and pile this steak and salad on a hot dog bun and go to town!

2 tomatoes, chopped

1 onion, thinly sliced

1/2 cup sport peppers, chopped

2 tablespoons sport pepper juice

2 tablespoons canola oil

2 tablespoons sweet pickle relish

1/2 teaspoon celery salt

1/2 teaspoon black pepper

6 tablespoons softened butter

1/4 cup finely shredded sharp Cheddar cheese

4 (1-inch-thick) boneless rib-eye steaks

Combine the tomatoes, onion, peppers, pepper juice, oil, relish, celery salt, and black pepper in a large bowl. Toss to coat well. Set aside.

Combine the butter and cheese in a small bowl until creamy. Mound the butter mixture into a small bowl.

Spray a grill rack with nonstick spray and preheat the grill to medium-high. Add the steaks to the grill and cook, turning once, to desired doneness, about 4 minutes per side for medium-rare. Transfer the steaks to plates; top each steak with 1 tablespoon of the butter mixture. Serve with the salad.

Servings: 4

Prep Time: 20 min
Cook Time: 10 min
Difficulty: Easy

The Deen Brothers Spiced Mocha Steak Rub

Tip: You can substitute decaf or if coffee is not your cup of tea, eliminate it all together.

2 teaspoons packed brown sugar

1 teaspoon chipotle chili powder

1 teaspoon instant espresso powder

1 teaspoon canola oil

3/4 teaspoon salt

1/2 teaspoon unsweetened cocoa powder

1 (2-pound) boneless sirloin steak, about 1-inch thick

Combine the brown sugar, chipotle chili powder, espresso powder, oil, salt, and cocoa powder in a small bowl until blended. Rub the spice mixture on both sides of the steak.

Spray a grill rack with nonstick spray and preheat the grill to medium-high. Add the steak to the grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steak to a cutting board. Let rest 5 minutes before slicing.

Servings: 4

Prep Time: 5 min
Cook Time: 10 min
Difficulty: Easy

The Deen Brothers Blackberry Head of State Steak

Tip: If you don’t have fresh blackberries or want to save some money, use blackberry preserves. Save the leftover butter mixture for pancakes the next morning.

4 tablespoons softened butter

2 teaspoons grated lemon zest

1 teaspoon chopped fresh tarragon

1/4 cup blackberries

1/2 teaspoon sugar

4 (8-ounce) beef tenderloin steaks about 11/2 inches thick

3/4 teaspoon salt

1/2 teaspoon pepper

Combine the butter, lemon zest, and tarragon in a medium bowl until creamy. Finely crush the berries and sugar with a fork in a small bowl. Add the berry mixture to the butter mixture, stirring to blend well. Mound the butter mixture into small bowl; set aside.

Spray a grill rack with nonstick spray and preheat the grill to medium-high. Sprinkle the steaks with salt and pepper. Place the steaks on the grill rack and grill, about 5 minutes per side for rare or until desired doneness. Transfer the steaks to a platter. Let rest 5 minutes. Serve with the butter mixture.

Servings: 4

Prep Time: 10 min
Cook Time: 10 min
Difficulty: Easy

Avatar of Terry Dullum

About Terry Dullum

Terry Dullum is a North Dakota native and a graduate of the University of North Dakota. Currently, he is the anchor and producer of WDAZ News @5. He is also a popular speaker throughout the region.
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