Ginger Spice BBQ Strip Steaks Sweet and spicy, these spice-rubbed steaks are sure to be a hit at your next cookout! Serves Combine dry ingredients in a small bowl. Rub the spice mixture generously on both sides of the steaks. Sear the steaks over a high temperature for about 1 minute per side to get…
Serves 6 to 8 Grilling Method:Direct Pat the steak dry. Season with Garlic Dry Rub and let ‘cure’ on the counter and come to room temperature for 30 to 45 minutes. Preheat grill for direct cooking over high heat; if you have multiple burners, set and are to medium low for the scallions. Otherwise grill…
Serves 2 For the steak: For the sriracha shallots: Extras: Method:Indirect and direct heat grilling Allow steak to sit out for 45 minutes or so at room temperature to take the chill off. Set up a grill for indirect grilling with high heat. Brush and oil the great prior to cooking. For the steak: Liberally…
Serves Rib eye steak(s), at least 1 1/2 inches thickSea saltFreshly ground black pepper(If it’s a great piece of meat, that’s all you need) Grilling Method:Direct heat with cooler zone Remove steak from the refrigerator and let sit at room temperature for 45 to 60 minutes to take the chill off. Generously season with salt…
For the steaks:4 New York strip steaks, trimmed1/2 cup port wine3 tablespoons Worcestershire sauce1 tablespoons extra virgin olive oil2 cloves garlic, minced2 teaspoons chopped fresh thyme leaves1/4 teaspoon red pepper flakes2 teaspoons salt1 teaspoon freshly ground black pepper For the blue cheese butter:2 tablespoons butter, softened2 tablespoons blue cheese, crumbled1 dash Worcestershire sauce Method:Direct heat…
Serves Coffee Rubbed Skirt Steaks with Avocado-Lime Butter Season steaks generously with coffee rub. You can cook them at this point, but they’ll be so much tastier if you allow them to cure in the refrigerator for a couple hours and as long as overnight. If you let them cure, remove from the refrigerator 45…
Maître d’what?? Maître d’hotel butter is pretty much just a fancy name for butter with lemon and parsley; Maître d’Hôtel is the formal name for Maître d’ or restaurant host. The origins of this compound butter is somewhat obscure, but I do know that it’s the first compound butter you learn in cooking school and…
