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Make it a Steak Night

Crisp fall temperatures are the perfect reason to make tonight a steak night! With Moore’s classic steak recipes, you can prepare a steakhouse-quality meal right at home. Once you’ve declared steak is for dinner, you have two important choices to make: 
  1. What cut do you want? From a juicy filet to a big ‘ol T-bone, there are plenty of cuts of steak to choose from. If tenderness is your thing and you’re in the mood to splurge, a filet may be the way to go. Strip steaks offer big flavor whether boneless or bone-in, and a T-bone falls somewhere between a strip and a filet. Flank steak is lean and offers intense beef flavor.
  2. What sides are you in the mood for? Potatoes, grilled veggies, mushrooms or all three? Here are a few of our favorite steak sides:
2 cups + 1 tsp. Moore’s Original Marinade
2 tbsp. butter
1 tsp. garlic, minced
1 white onion, sliced
½ lb. mushrooms, sliced
6 – 8oz. Filet Mignon
3 tbsp. olive oil
Salt and pepper to taste
  1. Marinate filets in two cups of Moore’s Original Marinade for 30 minutes or more.
  2. Preheat oven to 425 degrees.
  3. While steaks are marinating, in sauté pan over medium heat, add butter and let melt.
  4. Add onion, mushrooms, garlic and one teaspoon of Moore’s Original Marinade and cook for about 10 minutes or until soft and starting to brown. Put in bowl and set aside.
  5. Season the filets with salt and pepper on both sides.
  6. In large oven-proof sauté pan, not a non-stick, add one tablespoon of olive oil over medium-high heat. When the pan is hot, add 2 of the filets and sear for two minutes on each side.
  7. Once seared, immediately place sauté pan with filets in preheated oven. Cook for 5-7 minutes depending on desired doneness.
  8. Transfer filets to a clean plate and set aside.
  9. Repeat steps 6 -8 with remaining filets.
  10. Serve filets topped with mushroom and onion mixture.
½ cup Moore's Original Marinade
1-2 lb. flank steak
¼ cup cooking oil
1 tbsp black pepper
  1. Score flank steak in criss-cross pattern on both sides.
  2. Place steak, oil, pepper, and Moore's Marinade in a resealable plastic bag.
  3. Place steak in refrigerator. Marinade for 8 to 48 hours.
  4. Grill on direct heat for 3-5 minutes per side.
  5. Remove from grill and let rest for 10 minutes. Slice as thin as possible, across the grain of the steak.
1 cup Moore's Original Marinade
4 14-oz T-Bone steaks
2 tsp crushed red pepper
½ cup melted butter
  1. Combine all ingredients together except for the steaks.
  2. Pour marinade over steaks and let marinade for 30 minutes.
  3. Grill steaks on a hot grill as desired.
1 cup Moore's Original Marinade
¾ lb. NY Strip steak
½ tsp garlic pepper
  1. Sprinkle garlic pepper on the steak. Pour Moore's Marinade into a container that is just large enough to allow the meat to be submerged.
  2. Place in refrigerator and allow to chill for at least 30 minutes.
  3. Place on grill before turning the flame on and brush the steaks with unused marinade with each flip.
  4. Grill over medium heat until steak reaches desired doneness.