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Video: Giada cooks up delicious steak and eggs

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    >> a dear, dear friend. and he's getting us ready for barbecue season with a cup of simple recipes you can do in the backyard, on the grill or indoors.

    >> so we're going to do some grilling. i know outside in new york city , today is not the day to grill . but the rest of the country might have some better weather. but i don't know, maybe there are parts that do not.

    >> west coast looks fantastic.

    >> we have a great day in l.a. 80 degrees. so you can grill . i like to get a nice rib-eye steak , bone-in. at the end of the day , they just have more flavor. they're more fun to eat, too. i like to season it a little bit. we're going to take this nation, big rib-eye. what kind of steak do you buy?

    >> i like the bone-in rib eye .

    >> the reason is, it's got great marbling. fat adds flavor. ladies tend to like petite filets. they're lighter.

    >> if you eat steak , eat steak .

    >> if you're going to eat steak , this is a great one. it's about 16 to 18 ounces. it's a big steak . i could eat a portion of this. some people could eat the whole thing. i like to put it in a baggie like this. put rosemary, thyme, and garlic. put it in a plate. zip it. otherwise the juices will come out. when i'm ready to grill , i take it out and season it with salt and pepper . forget the tongs because i just can't get it to work. so we can just put it directly on the grill like that. a little salt, and you guys can do a little bit of pepper, and you let it sit and sear. the idea being -- and you could actually --

    >> do you only salt and pepper one side?

    >> i do both. but you know, there we go. a lot of times i actually just put it back on the plate and season it. but with all of that, i didn't want tos me s mmess it up. you put it on the grill for a couple minutes to get a nice sear. but the thing is this, you guys grill outside. what do you do with your steak outside?

    >> leave it on.

    >> move it to a cool spot.

    >> after you've seared it.

    >> right. but what i'm saying is for people that grill indoors, that's the perfect way to do it outdoors, if you grill indoors, leaving it on the grill is going to torch the steak and make your entire house smell. put it in the oven 400 degrees, ten to 12 for medium almost well-done, and leave it in there.

    >> how do you know at what point it's time to go off the grill and into the oven?

    >> when you get a nice golden sear just like that. don't worry about cooking it through. once you put it on the grill , leave it alone for about three minutes. don't touch it. what i like to do with this tuscan steak , you can take that steak . actually, will you go to the other and take the steak that's done? watch it because it's hot. if you like it that way, you can do that.

    >> i do like it that way.

    >> for people that like it really raw inside -- okay, salt, pepper, olive oil , lemon zest .

    >> we're running out of time .

    >> with the hot steak , i'm just going to just drizzle the lemon on there.

    >> recipes are on today.com. we'll taste it in a moment. but first, this is today on nbc.

    >>> it is " little house " day.

    >> it is. big reunion of " little house of the prairie."

    >> all of them. nellie's here. people want to smack her around a little. you know what i'm saying?

    >> she's a really nice lady. but she said that people don't like her.

    >> no likey.

    >> if you like "veep", you're going to like our show. tune in.

TODAY recipes
updated 4/29/2014 5:23:58 PM ET 2014-04-29T21:23:58

Recipe: Grilled asparagus and prosciutto salad

Ingredients
  • 2 ounces thinly sliced prosciutto
  • 1 pound asparagus, trimmed
  • 2 teaspoons extra-virgin olive oil, plus 2 tablespoons
  • Kosher salt and black pepper
  • 2 tablespoons fresh lemon juice
  • 4 ounces fresh mozzarella or burrata cheese, cut into 3/4-inch cubes
  • 2 tablespoons pine nuts, toasted
Preparation

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees.

Line a baking sheet with parchment paper. Place the prosciutto in a single layer on the prepared baking sheet. Bake for 12 to 14 minutes until crispy. Drain on paper towels. Chop the prosciutto into 1/4-inch pieces.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. In a medium bowl, toss together the asparagus and 2 teaspoons olive oil. Season with salt and pepper. Grill for 2 to 3 minutes each side until crisp-tender.

In a medium bowl, combine the lemon juice and 2 tablespoons olive oil. Whisk until combined. Season with salt and pepper. Add the mozzarella cheese and toss to coat.

Arrange the asparagus on a platter. Using a slotted spoon, spoon the cheese on top of the asparagus. Drizzle any remaining vinaigrette over the top. Sprinkle the prosciutto and pine nuts on top and serve.

*Cook's Note: To toast pine nuts, arrange in a single layer on a baking sheet. Bake in an oven preheated to 350 degrees for 8 to 12 minutes until lightly browned.

Serving Size

1-2 servings

Recipe: Tuscan rib-eye steak

Ingredients
  • For the marinade:
  • 1 18-ounce bone-in rib eye steak, about 1 1/2 inches thick
  • 4 sprigs of rosemary
  • 2 garlic cloves, peeled and smashed
  • 4 sprigs of thyme
  • 2 teaspoons extra virgin olive oil
  • For the steak:
  • 1 1/4 teaspoon kosher salt, divided
  • 1/2 teaspoon lemon zest, from 1 lemon
  • 1 teaspoons lemon juice, from half of a lemon
  • 1 tablespoon extra virgin olive oil, divided
  • 1/4 teaspoon thyme leaves, chopped
  • 1/4 teaspoon rosemary leaves, chopped
  • 1/4 freshly ground black pepper plus extra for garnish
  • 1 large egg
  • 6 or 7 baby arugula leaves
Preparation

The day before you plan on cooking your steak, place the rib eye in a Ziploc with the rosemary, garlic, thyme and olive oil. Move the herbs and garlic around the bag with the steak to coat the steak with the flavors. Store in the refrigerator over night.

Preheat a grill pan to medium high heat. Preheat the oven to 400 degrees. Remove the steak from the refrigerator 30 minutes before cooking.

Season the steak evenly with 1 teaspoon salt and place it directly on to the preheated grill. Do not move it. Allow the steak to sear for 5 minutes to form a golden brown crust. Flip the steak and repeat the same method on the other side. Remove the steak to a baking sheet and place in the oven for 10 minutes for medium doneness. Set aside and allow the steak to rest for 15 minutes before slicing.

Meanwhile, in a small bowl mix together the lemon zest, lemon juice, 2 teaspoons olive oil, thyme, rosemary, 1/8 teaspoon salt and 1/8 teaspoon pepper. Set aside. Heat a small non stick saute pan over medium heat. Add 1 teaspoon of olive oil and slide in the egg being careful not to break the yolk. Season with remaining 1/8 teaspoon salt and pepper. Reduce the heat to medium low and cook the egg gently until the white is set and the yolk is still soft, about 3 minutes.

Place the rested steak on a serving plate. Spoon 1 teaspoon herb oil directly over the steak. Place the sunny side up egg on top of the steak and scatter the arugula leaves organically over the egg. Drizzle with the remaining herb oil and top with a few grinds of freshly ground black pepper. 

Serving Size

1-2 servings

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