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So I am not sure what puts the terror in this terrorized steak recipe, but one thing is for sure. A combination of the herbs, beef, and cognac will add some excitement to your next grilling adventure!

Terrorized Steak Recipe

Terrorized Steak Recipe

As found in The Seattle Times

A recipe adapted from “The Rose Pistola Cookbook.”

So I am not sure what puts the terror in this terrorized steak recipe, but one thing is for sure.  A combination of the herbs, beef, and cognac will add some excitement to your next grilling adventure!
Makes 4 servings

Leaves from 6 sprigs marjoram, about 5 inches long

Leaves from 6 sprigs rosemary, about 5 inches long

8 garlic cloves

1 teaspoon kosher salt

1 teaspoon red pepper flakes

2 tablespoons cognac

2 tablespoons extra-virgin olive oil

1 tablespoon freshly cracked black pepper

4 strip steaks, 1½ inches thick, about 8 ounces each

 

1. In a mortar or mini food processor, pound or process the marjoram, rosemary, garlic, salt, red pepper flakes, cognac, olive oil and black pepper into a coarse paste. Rub paste evenly on both sides of the steaks. Allow the steaks to rest at room temperature for at least 30 minutes and up to 1½ hours before grilling.

2. Grill directly over a medium-hot fire, turning occasionally, until crusty on the outside, about five minutes on each side for medium-rare. Allow to rest briefly before serving.

Adapted by St. Louis Post-Dispatch from “The Rose Pistola Cookbook,” by Reed Hearon and Peggy Knickerbocker

Grilled Sirloin Tip Roast

Grilled Sirloin Tip Roast

 So this is an amazing looking recipe for a sirloin tip roast!  The way it was written from BS’ in the Kitchen, was for an oven preparation.  I would recommend all the same seasonings, but grilling the beef over raised direct heat until the internal temp hits about 121F.  Pull the roast and cover it with foil for a good 30-45 min before slicing.  The carryover heat should have the meat perfectly pink and juicy with tons of flavor.

Sirloin Tip Roast | bsinthekitchen.com #roast #sirloin #dinnerrint

Grilled Sirloin Tip Roast

Prep time:  
Cook time:  
Total time:  
This simple recipe will give you a juicy and flavourful roast everytime.
Ingredients
  • 2.5 lb sirloin tip roast
  • 2 tsp kosher salt or 1 tsp table salt
  • 1½ tbsp vegetable or olive oil
  • 1 tsp pepper
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1½ tsp crushed red pepper flakes (for extra spice use chili pepper flakes)
  • 3 cloves of garlic (minced)
Instructions
  1. Start off by salting the roast the day before you’re going to be cooking it (this will give a more flavorful, evenly salted roast). Evenly rub the salt over the roast, take plastic wrap and tightly wrap it around the roast, then place on a plate/bowl in your refrigerator.
  2. The next day, remove the roast about an hour before cooking (allowing it to warm to room temperature).
  3. Unwrap the meat from the plastic wrap, dry any moisture off with paper towel.
  4. Place your oven rack in the middle and preheat to 250°F. While the oven is preheating, rub your roast with ½ a tablespoon of oil and minced garlic, then evenly rub with your spice mixture (pepper, oregano, basil, red pepper flakes).
  5. In a large cast iron pan on medium-high heat with a tablespoon of oil, sear each side of your roast until browned (3-4 minutes per side).
  6. Once oven is preheated, place the roast on a wire rack on a rimmed baking sheet.
  7. Cook the roast for about an hour and twenty minutes, or until the meat reaches 115°F on your meat thermometer (invest in one of you haven’t yet!).
  8. Turn your oven off, leaving the roast in for about 30-40 minutes or until it reaches 130°F for medium-rare or 140°F for medium. Leave the door closed this whole time to keep the heat in! I would recommend a meat thermometer like the one I have linked to below.
  9. After the roast reaches your desired temperature, remove from the oven and allow to rest for 15 minutes. Once the time is up, slice, serve and enjoy!

Grilling Montana's How to Grill the Perfect Steak Every Time- Reverse Sear Method

Grilling Montana’s How to Grill the Perfect Steak Every Time- Reverse Sear Method

If you don’t already know, the BBQ Dragon is a fantastic tool to get your coals red hot for putting a hard sear on tasty meat, but have you ever heard of a reverse sear?  Using Grilling Montana’s reverse sear method, you learn how to grill the perfect steak every time!

Grilling Montana’s How to Grill the Perfect Steak Every Time- Reverse Sear Method

When you set out to order a steak, it makes a statement.  It says, “I am a go-getter, and I get what I deserve.”  Not only does the steak evoke opulence, but winning a set of steak knives implies you have won the pinnacle of all prizes.  Or at least the pinnacle of all consolation prizes.

IMG 0512 768x1024 How to Grill the Perfect Steak Every Time  Reverse Sear Method

Because the steak brings such strong emotion, when you are making a steak on the grill, there really is little room for error.  If the steak is underdone, a fleshy pink center becomes a rubbery red chew toy that is hard to swallow.  Keep the steak on the flame too long, and its overcooked, grey interior becomes as appealing as a rain delay at the ballpark.  But if you have the skills to cook your steak somewhere in between the temperatures of fire and ice, you take the guesswork out of what flavors and texture you will achieve and end up with a steak that is simply sublime.

I have found that the best way to achieve steak perfection is through the use of a roasting thermometer.  The method is often referred to as a reverse sear and it is the key to getting consistent results.  This is how I reverse sear a steak:

  1. Take your steak out of the refrigerator and let it warm up to room temperature for about 45 minutes.DSC 0161 1024x680 How to Grill the Perfect Steak Every Time  Reverse Sear Method

    I like to trim off any silver skin that is easily accessible and will often cut off and discard any excessive bits of fat as well.

  2. Get your grill heating up and make some preparations for cooking.  Plan on having your grill stabilized at about 350F when you begin cooking.
  3. Season your meat about 10 minutes before you begin cooking.  I like to use a combination of a pre-made steak seasoning flavored with garlic powder, salt, and pepper, and a favorite meat rub that has nuances of coriander, cumin, and coffee flavors.  Seasoning is simply a matter of preference and at times salt and cracked black pepper simply works best.  A word of caution to initially be sparing when using seasonings and rubs with salt added.  The salt can often overpower the other flavors.
  4. Insert a digital meat-roasting thermometer halfway up the thickness of the steak and slide it into the meat as close to the center as possible.IMG 2155 768x1024 How to Grill the Perfect Steak Every Time  Reverse Sear Method

    Because digital meat roasting thermometer probes are often 4 inches or longer, when inserted in the middle and center of the meat, you get a relatively consistent temperature reading throughout.

  5.  The meat will initially be roasted, and then seared before service.  Start by roasting the meat indirectly, or not sitting it directly over the flames until your desired temperature is achieved.IMG 2160 768x1024 How to Grill the Perfect Steak Every Time  Reverse Sear Method

    My grill does not allow me to easily roast the meat near or next to the flame, so I have found that I can achieve the same effect by raising the steak vertically away from the flame.  This allows the meat to roast and heat up without being directly charred until I am ready.

  6. The Meat Temperature and Doneness Chart has beef steak cooked medium rare at 135F.  Meat will continue to cook after it is off of the heat so I like to roast my steak to about 125F and pull the meat off the grill to rest.IMG 2157 768x1024 How to Grill the Perfect Steak Every Time  Reverse Sear Method

    Remove the meat thermometer and let the meat rest on a plate, covered with foil for a good 10 minutes.  This allows the juices to re-distribute.

  7. Resist all temptation to cut into the meat and instead go back to your grill and raise the heat.  After the meat has rested, the grill should be between 500 and 600F, an ideal temperature for searing.IMG 2166 768x1024 How to Grill the Perfect Steak Every Time  Reverse Sear Method

    Searing the meat at a high temperature will give it a beautiful crust, additional grilled flavor, and fabulous grill marks.  I hot sear the steaks at the high temperature for about one minute a side.  Be sure to take precautions when searing at the higher temperature.  Long tongs and gloves for hand protection are a good idea.

  8. Plate the steak and serve!

By monitoring the internal temperature of the meat you know that it will be cooked to your desired doneness.  Allowing the meat to roast slowly enhances the flavor of the meat while keeping it juicy.  The reverse sear method takes the guesswork out of grilling the perfect steak.  Now if I can just figure out how to pick the perfect glass of wine to go with it.

IMG 2173 972x1024 How to Grill the Perfect Steak Every Time  Reverse Sear Method

Check out more of what Grilling Montana is cooking using his BBQ Dragon over at his page GrillingMontana.com

Sexy Steak Sauces You Must Have On Hand To Go With Your T-Bone

Having a nice T-Bone steak on hand is all the excuse we need to grab the BBQ Dragon and fire up the charcoal!  The folks over at Beef It’s What’s For Dinner show us how they do T-Bones and three recommendations for saucing your sexy dinner!  There is a sauce for every season so try them all on your next T-Bone or whatever your next beef dish is and let us know which one is your favorite!

INSTRUCTIONS FOR GRILLED T-BONE STEAK FOR TWO

  1. Prepare desired Sauce(s); set aside.
  2. Press steak seasoning evenly onto beef steak. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 14 to 16 minutes (over medium heat on preheated gas grill, covered, 15 to 19 minutes) for medium-rare (145°F) to medium (160°F) doneness, turning occasionally.
  3. Remove bone; carve steak crosswise into slices. Serve with sauce(s).

Mole Sauce (Spring): Combine 1 can (8 ounces) tomato sauce, 1/4 cup water, 1/4 cup raisins, 1 tablespoon unsweetened cocoa powder, 2 teaspoons packed brown sugar, 1 teaspoon minced garlic, 3/4 teaspoon ground ancho chile powder and 1/4 teaspoon salt in small saucepan; bring to a boil. Reduce heat; simmer 10 minutes to blend flavors, stirring occasionally. Carefully pour hot sauce in food processor or blender container. Cover; process 30 seconds or until smooth, adding 1 to 2 tablespoons water to thin sauce, if necessary. Return to saucepan; keep warm until ready to use. Makes 1 cupLemon-Pesto Sauce (Summer): Combine 3 tablespoons basil pesto sauce, 1 tablespoon fresh lemon juice, 1 teaspoon grated lemon peel and 1/4 teaspoon coarse grind black pepper in small bowl. Makes 1/4 cup

Wasabi Sauce (Fall): Combine 3 tablespoons maple syrup, 2 tablespoons reduced-sodium soy sauce, 1-1/2 teaspoons wasabi paste and 1 teaspoon minced fresh ginger in small bowl. Makes about 1/3 cup

Coffee Sauce (Winter): Combine 1/2 cup strong brewed coffee, 1-1/2 tablespoons packed brown sugar, 1 tablespoon balsamic vinegar, 1-1/2 teaspoons cornstarch and 1 teaspoon smoked paprika in small saucepan; bring to a boil. Reduce heat; simmer 4 to 5 minutes or until sauce is thickened and reduced by about half, stirring occasionally. Stir in 1 tablespoon butter, 1/4 teaspoon salt and 1/8 teaspoon pepper; keep warm until ready to use.Makes about 1/2 cup

  • Test Kitchen Tips
  • To broil, place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
  • Any leftover sauce(s) may be refrigerated and reserved for another use.

**We always prefer the flavor of Grilling our T-Bone steaks with the BBQ Dragon stoking the coals whenever possible!

 Sexy Steak Sauces You Must Have On Hand To Go With Your T-Bone