food/drink The Best Black Angus Steakhouse Recipes  

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Black Angus Steakhouse recipes, a helpful guide to preparing your favorite dishes from the Black Angus Steakhouse menu at home. These copycat recipes are typically not based on exactly the method used at Black Angus Steakhouse, but are modeled closely on the flavor and texture of Black Angus Steakhouse's food, making it easier than ever to bring these great tastes to your house for cheap, using all your favorite cuts of steak.

From the cheesy biscuits at Red Lobster to the amazing sauces at Buffalo Wild Wings, it's always tempting to go out for a delicious treat at one of the numerous chain and franchise restaurants dotting the landscape. But eating out at restaurants all the time can be a costly proposition. Not to mention the fact that, at restaurants, you have no portion control, and can't alter the recipes, ingredients or style of cooking to suit your own taste.

Making Black Angus Steakhouse recipes in your home gives you all of these options, while saving you money, and providing the same great diversity and taste that you'd find at your favorite casual dining spot. This list collections the best copycat [restaurant name] recipes from around the Web.
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Steamed Broccoli with Shaved Parmesan

Steamed Broccoli with Shaved P... is listed (or ranked) 1 on the list The Best Black Angus Steakhouse Recipes
Photo:  uploaded by Chef Jen
3 -4 cups fresh broccoli florets
1 teaspoon sugar
1/4 cup butter
- Place the sugar the bottom of your pan, insert steamer basket.
- Add the enough water to come just below the bottom of the steamer basket.
- Bring to a boil.
-Reduce heat to medium.
- Add broccoli to basket and cover with a lid.
- Steam for 7-8 minutes, depending on your tenderness preference.
- Melt butter in the serving bowl in the microwave.
- Add broccoli and stir to coat.
+ - 10 6

BBQ Baby Back Ribs

BBQ Baby Back Ribs is listed (or ranked) 2 on the list The Best Black Angus Steakhouse Recipes
Photo:  uploaded by Chef Jen
2 tbsp. kosher salt
2 tbsp. paprika
4 tbsp. granulated garlic
1 tbsp. onion powder
1 tsp. cumin seed
1 tsp. Durkee Ancho pepper
2 tsp. dry mustard
2 tsp. black pepper

- Combine ingredients well and rub on ribs.
- Remove membrane from ribs by sliding knife underneath and peeling back the membrane on the back.
- Season ribs all over with rub, concentrating on the meatier portions and rubbing seasonings well into the ribs.
- Cook ribs over indirect heat (250°F-300°F) for 3-4 hours.
- Hickory, mesquite, apple or other fruit wood may soaked in water and tossed in small quantities.
- Add more charcoal to the fire as the cooking progresses in order to maintain temperature.
- After 3 or 4 hours of slow barbequing, arrange the ribs on a shallow-sided disposable aluminum pan.
- Mop them on both sides with the mixture below.
- Cook for another hour, mop again, turn.
- Baste the ribs and check the coals at least once every hour for the next 3-4 hours.
- Baste on both sides well with your preferred BBQ sauce .
- Sprinkle lightly with garlic and onion powder, and wrap each rack of ribs well in heavy duty aluminum foil.
- Allow to rest in the foil for 30 minutes.
- When ribs are done, they will be fall-off-the-bone tender.
- Total cooking time is approximately 4-8 hours but this will vary according to your grill and the size of the rib rack (s) being cooked.
-The ribs are done when falling-off-the-bone tender.

1 cup red wine vinegar
1 tablespoon garlic
1 cup water
3 tablespoons soy sauce
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Sesame-Teriyaki Chicken Breast

Sesame-Teriyaki Chicken Breast is listed (or ranked) 3 on the list The Best Black Angus Steakhouse Recipes
Photo:  uploaded by Chef Jen
1/2 cup reduced-sodium soy sauce
2 tablespoons honey
1 tablespoon blackstrap molasses
1 teaspoon finely grated fresh ginger
2 cloves garlic, minced
1 teaspoon liquid smoke seasoning
1/4 teaspoon freshly ground black pepper
6 boneless, skinless chicken breast halves, cut into thin strips
1/4 cup sesame seeds, lightly toasted
8 ounces cellophane noodles, soaked in hot water until tender
1/4 cup chopped fresh cilantro leaves
2 teaspoons sesame oil
4 cups snap peas, steamed

- Coat a stove-top grill pan or griddle with cooking spray .
- Set over medium-high heat to preheat.
- In a shallow dish, whisk together soy sauce, honey, molasses, ginger, garlic, liquid smoke seasoning, and black pepper. - Add chicken strips and turn to coat.
- Place chicken on hot grill and cook 5 to 7 minutes, until cooked through.
- Remove chicken from grill pan and roll in toasted sesame seeds.
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Fried Shrimp

Fried Shrimp is listed (or ranked) 4 on the list The Best Black Angus Steakhouse Recipes
Photo:  uploaded by Chef Jen
1 1/2 pounds boiled shrimp
2 cups milk
1 egg
cornmeal or bread crumbs
1/8 teaspoon salt
dash pepper

- Mix milk with egg.
- Add shrimp and let stand for 3 minutes.
- Mix equal parts of flour and cornmeal or bread crumbs with salt and pepper.
- Coat shrimp well with mixture.
- Cook shrimp in hot deep fast at 375° until golden brown.
- Drain on paper towels.
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Crispy Fried Garlic-Pepper Zucchini

Crispy Fried Garlic-Pepper Zuc... is listed (or ranked) 5 on the list The Best Black Angus Steakhouse Recipes
Photo:  uploaded by Chef Jen
5 small fresh zucchinis
vegetable oil (high temperature for frying)
3 eggs
1/2 cup milk

2 cups all-purpose flour *
1 cup yellow corn meal
1 Tablespoon freshly ground black pepper
1 Tablespoon garlic powder
1 Tablespoon salt
1 Tablespoon ground red pepper (cayenne)
1 teaspoon crushed, dried oregano
1 teaspoon crushed, dried basil

- Wash zucchini .
- Cut it into coins about a third of an inch thick.
- Beat the eggs and the milk together in a small, flat-bottomed bowl
- Cover a frying pan in about a quarter inch of oil.
- Start it heating on medium-high heat.
- Mix all of the breading ingredients together in a shallow bowl (flour, corn meal, black pepper, garlic powder, salt, red pepper, oregano, and basil).
- The pan is ready when a small bit of flour thrown in sizzles and bubbles.
- Dip each zucchini coin in the egg and milk mixture until completely coated.
- Coat them in the flour mixture and drop them in the pan.
- Turn them partway through.
- They are done when both sides are golden brown.
- Set aside on a plate with some towels to soak up any extra oil.
+ - 3 2

Bacon-Wrapped Filet Mignon

Bacon-Wrapped Filet Mignon is listed (or ranked) 6 on the list The Best Black Angus Steakhouse Recipes
Photo:  uploaded by Chef Jen
2 tablespoons butter
1 teaspoon parsley flakes
1 teaspoon instant minced onion
4 beef tenderloins, 1'-1 1/2" thick
4 slices bacon

- Preheat the broiler.
- Melt butter and add parsley and onion.
- Wrap each tenderloin with a slice of bacon, secure with toothpick.
- Put wrapped tenderloins on broiler pans and broil 3-4" from heat.
- Broil 5-7 minutes for rare, 8-10 for medium, each side.
- Brush with butter mixture occasionally while cooking.
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Chicken Tenders

Chicken Tenders is listed (or ranked) 7 on the list The Best Black Angus Steakhouse Recipes
Photo:  uploaded by Chef Jen
1 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
2 eggs, beaten
2 tablespoons water
24 chicken tenderloins
2 quarts oil for frying
1 cup mayonnaise
3 tablespoons prepared horseradish
1/2 cup sour cream
1 dash Worcestershire sauce
3 tablespoons prepared mustard

- Place flour in a shallow bowl.
- Place breadcrumbs in a separate shallow bowl, and mix with ground black pepper and cayenne pepper.
- Place eggs and water in a small bowl.
- One piece at a time, coat the chicken in the flour, the eggs and the bread crumbs.
- Set aside.
- Heat oil in a deep fryer to 375 degrees F (190 degrees C).
- Fry chicken 6 to 8 minutes, or until golden brown.
- Remove chicken.
- Drain on paper towels.
- In a separate small bowl, combine the mayonnaise, horseradish, sour cream, Worcestershire sauce and mustard.
- Mix well, and serve with the chicken for dipping.
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Chicken Cobb Salad

Chicken Cobb Salad is listed (or ranked) 8 on the list The Best Black Angus Steakhouse Recipes
Photo:  uploaded by Chef Jen
Cooking spray
1 1/2 pounds skinless, boneless chicken breast cutlets
1/4 teaspoon salt
1/4 teaspoon black pepper
8 cups mixed greens
1 cup cherry tomatoes, halved
1/3 cup diced peeled avocado
2 tablespoons sliced green onions
1/3 cup fat-free Italian dressing
2 tablespoons crumbled blue cheese
1 bacon slice, cooked and crumble

- Heat a large nonstick skillet over medium-high heat.
- Coat pan with cooking spray.
- Sprinkle chicken with salt and pepper.
- Add chicken to pan; cook 5 minutes on each side or until done.
- Cut into 1/2-inch slices.
- Combine greens, tomatoes, avocado, and onions in a large bowl.
- Drizzle greens mixture with dressing; toss gently to coat. -
- Arrange about 2 cups greens mixture on each of 4 salad plates.
- Top each serving with 4 ounces chicken, 1 1/2 teaspoons cheese, and about 1/2 teaspoon bacon.