Beef
Porterhouse Steak
A Porterhouse Steak is one of the very best cuts of meat. It has a bone down the middle with a filet on one side, and a sirloin on the other. It is a delicious steak.
Marinade:
I've seen people use everything from teriyaki sauce, to Worcestershire Sauce, to A1 to marinate their steaks.
I usually just rub them with olive oil, dust them with some Black Pepper, Sea Salt, Garlic Powder etc and they are good to go.
There is no right way to marinate a steak, it depends upon your taste buds. By the way, while you are making your marinade and BEFORE you have put it on (or anywhere near) the raw meat, there is nothing wrong with tasting it as you go. You will be able to quickly discern whether you need more salt, pepper, etc. It sounds simple, but it will help.
Here are a few simple and tasty marinades you can use for any steak:
For (3-4) Porterhouse Steaks:
Combine all ingredients in a glass or plastic bowl and whisk with a fork.
Place your steaks in a glass baking dish or other high-sided dish. Lay them out so they are not on top of each other (if they are you need a larger dish or maybe 2 dishes). Pour the marinade over the steaks and cover. Allow them to sit for approximately 2 hours then flip them over (so both sides receive the marinade). You can also leave them overnight if you desire.
Cooking:
Make sure you take your steaks out of the refrigerator at least 1-2 hours before you put them on the grill. This will prevent them from charring prematurely.
Turn your grill on to High and get it nice and hot, between 500 and 600 degrees. This might take anywhere from 10-30 minutes depending upon your grill.
Use a grill brush to remove any residual char from the grates.
Never use a fork to place your steak on the grill or to flip it. Every time you do, you are putting little holes into it and allowing all the juices to escape. Instead, use a pair of tongs.
Place your steaks on the grill gently, spaced apart and then?..ready?..Leave them alone! Close the lid and let them cook for 5 minutes (for 1- 1 ? Inch thick steaks). This will allow them to properly sear on the bottom side and lock all those juices in.
Once they have cooked for 5 minutes, open the lid, flip them over and then?.you guessed it?.close the lid and let them cook.
Cook for an additional 5-6 minutes for a medium rare steak, 7-9 minutes for medium, and 10-12 for medium well. Please note that these are approximate times, every grill cooks differently, has hotter areas etc. Get to know your grill. This is a guideline, but for the most part is very accurate.
A Medium rare steak will be red and warm in the center and (if you choose to use a meat thermometer) 145 degrees.
An easy way to check how well they are cooked is with a simple feel test. A medium rare steak will feel like if you press the fleshy area below your thumb with your opposite forefinger. A medium steak will feel like if you press closer to the center of your palm. A medium well steak will feel like the very base of your pinkie (where it meets your palm).
Please try to resist the urge to cut your steaks open while they are cooking. All the hard work and preparation you have done will go spilling out onto the grill.
When the steaks are done, take them off the grill, put them onto a platter, cover them very loosely with tin foil, and allow them to rest for 5 minutes. This will allow the moisture to re-integrate back into the meat. Enjoy!
Rib Steak (or Rib Eye Steak)
The Rib Steak or Rib Eye Steak is a great cut of meat that has a good amount of marbling to it.
Make sure you take your steaks out of the refrigerator at least 1-2 hours before you put them on the grill. This will prevent them from charring prematurely.
Turn your grill on to High and get it nice and hot, between 500 and 600 degrees. This might take anywhere from 10-30 minutes depending upon your grill.
Use a grill brush to remove any residual char from the grates.
Never use a fork to place your steak on the grill or to flip it. Every time you do, you are putting little holes into it and allowing all those tasty juices to escape. Instead, use a pair of tongs.
Place your steaks on the grill gently, spaced apart and then?..ready?..Leave them alone! Close the lid and let them cook for 5 minutes (for 1- 1 ? Inch thick steaks). This will allow them to properly sear on the bottom side and lock all those juices in.
Once they have cooked for 5 minutes, open the lid, flip them over and then?.you guessed it?.close the lid and let them cook.
Cook for an additional 5-6 minutes for a medium rare steak, 7-9 minutes for medium, and 10-12 for medium well. Please note that these are approximate times, every grill cooks differently, has hotter areas etc. Get to know your grill. This is a guideline, but for the most part is very accurate.
A Medium rare steak will be red, warm and juicy in the center and (if you choose to use a meat thermometer) 145 degrees.
An easy way to check how well they are cooked is with a simple feel test. A medium rare steak will feel like if you press the fleshy area below your thumb with your opposite forefinger. A medium steak will feel like if you press closer to the center of your hand. A medium well steak will feel like the very base of your pinkie (where it meets your palm).
Please try to resist the urge to cut your steaks open while they are cooking. All the hard work and preparation you have done will go spilling out onto the grill.
When the steaks are done, take them off the grill, put them onto a platter, cover them very loosely with tin foil, and allow them to rest for 5 minutes. This will allow the moisture to re-integrate back into the meat.
Enjoy!
Sirloin Steak
A Sirloin Steak is a prime cut of meat, and makes up one half of a Porterhouse. It is usually boneless and does not have as much marbling as a Rib Eye.
Make sure you take your steaks out of the refrigerator at least 1-2 hours before you put them on the grill. This will prevent them from charring prematurely.
Turn your grill on to High and get it nice and hot, between 500 and 600 degrees. This might take anywhere from 10-30 minutes depending upon your grill.
Use a grill brush to remove any residual char from the grates.
Never use a fork to place your steak on the grill or to flip it. Every time you do, you are putting little holes into it and allowing all those tasty juices to escape. Instead, use a pair of tongs.
Place your steaks on the grill gently, spaced apart and then?..ready?..Leave them alone! Close the lid and let them cook for 5 minutes (for 1- 1 ? Inch thick steaks). This will allow them to properly sear on the bottom side and lock all those juices in.
Once they have cooked for 5 minutes, open the lid, flip them over and then?.you guessed it?.close the lid and let them cook.
Cook for an additional 5 minutes for a medium rare steak, 6-7-minutes for medium, and 8-10 for medium well. Please note that these are approximate times, every grill cooks differently, has hotter areas etc. Get to know your grill. This is a guideline, but for the most part is very accurate.
A Medium rare steak will be red, warm and juicy in the center and (if you choose to use a meat thermometer) 145 degrees.
An easy way to check how well they are cooked is with a simple feel test. A medium rare steak will feel like if you press the fleshy area below your thumb with your opposite forefinger. A medium steak will feel like if you press closer to the center of your hand. A medium well steak will feel like the very base of your pinkie (where it meets your palm).
Please try to resist the urge to cut your steaks open while they are cooking. All the hard work and preparation you have done will go spilling out onto the grill.
When the steaks are done, take them off the grill, put them onto a platter, cover them very loosely with tin foil, and allow them to rest for 5 minutes. This will allow the moisture to re-integrate back into the meat.
Enjoy!
In truth it is a great piece of meat and is usually large enough to serve for dinner and then have cold the next day, sliced up over a tasty farm fresh salad.
Basic London Broil
Ingredients:
In a small bowl, mix together oil, lemon juice, seasoned salt, lemon pepper, garlic, parsley, and tarragon vinegar. Pour marinade over meat, reserving a portion to be used for brushing (Note: DO NOT mix the reserved marinade with the meat; set aside for later). Pour remaining marinade over meat, recover dish and refrigerate for 4-6 hours, turning every 2 hours.
Preheat grill on high heat.
Make sure there is no charred residue on the grates and lightly oil them. Place meat on grill, and cook for 5 minutes with the lid closed. Turn meat over, brush with marinade, turn grill down to medium and cook for another 10 minutes.
Use the feel test. You really want this cut of meat to be medium rare or at the most medium.
Allow to rest, covered with tinfoil loosely for about 5-10 minutes before serving.
Bloody Mary London Broil
Serves 6
Total preparation time: 40 minutes, plus 30 minutes to 2 hours for marinating before grilling
INGREDIENTS
DIRECTIONS
1. Stir together the tomato juice, Worcestershire sauce, horseradish, sherry, marjoram, basil and pepper in a small bowl.
2. Place the steak in a single layer in a glass or ceramic dish. Spoon the tomato juice mixture over the meat, spreading to cover. Turn the meat to coat the other side. Cover and refrigerate for at least 2 hours or set aside at room temperature for no longer than 30 minutes. Turn the meat once or twice and return to room temperature if refrigerated before grilling.
3. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot.
4. Lift the meat from the marinade and discard the marinade. Grill the steak for 8 minutes. Turn the steak and grill for 7 to 10 minutes longer for medium rare, or until it reaches the desired doneness.
5. Let the steak rest at room temperature for about 5 minutes before slicing on the diagonal into thin strips.
Serves: 4
Total preparation time: About 25 minutes
INGREDIENTS
DIRECTIONS
1. Dry the tenderloin steaks on paper towels and sprinkle with salt. Press the crushed peppercorns into both sides of the steaks.
2. Place 1 tablespoon of butter in a sauté pan or heavy skillet. When sizzling, add the garlic. When the garlic becomes transparent, add the steaks and brown on both sides. Remove to a heated platter and cover loosely with foil.
3. In another skillet, melt 2 tablespoons of butter until hot but not smoking and sauté the bread on both sides until brown. Remove bread to paper towels and then to a heated platter.
4. In the pan used to sauté the beef, heat 1 tablespoon of butter until hot but not smoking. Return the beef to the pan. Ladle in the brandy (do not pour directly from bottle). Tilt the pan into the flame, or ignite with a flaming match. Cook for 30 seconds after the flame dies down. To serve, place a steak on a slice of the sautéed bread and spoon some sauce over each serving.
Serves 2
Total preparation time: 1 hour, plus 45 minutes for sauce preparation
INGREDIENTS
DIRECTIONS
1. Rub the steak with the olive oil, pepper, and rosemary. Set aside for 20 to 30 minutes until ready to grill.
2. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot.
3. Rub the salt into both sides of the steak. Grill for 8 to 10 minutes on each side for medium-rare meat. When done, allow the meat to rest for a few minutes before carving. Transfer to a warmed serving platter. Serve with Mushroom Sage Sauce.
Mushroom Sage Sauce
Total preparation time: 45 minutes
Makes about 1 cup
INGREDIENTS
DIRECTIONS
1. Soak the dried mushrooms in a small bowl in the boiling water for 20 to 30 minutes. Drain the liquid into another bowl, straining it through a coffee filter to remove any sandy grit. Set the liquid aside. Gently squeeze the mushrooms to remove any excess liquid.
2. Heat the oil in a large skillet over medium-high heat. Add the sage and cook, stirring for about 30 seconds, until sizzling and fragrant. Add the shallots and cook, stirring for about 30 seconds or until they begin to soften. Add the cremini and shiitake mushrooms, the reserved dried mushrooms, the reserved soaking liquid, and the salt. Stir until well mixed. Cover and cook for 3 or 4 minutes or until the mushrooms are soft.
3. Add the cream and sherry to the skillet and season to taste with pepper. Bring to a simmer over medium-high heat and cook for 3 or 4 minutes, or until the sauce is slightly thickened. Stir in the parsley and serve.
* You can substitute a Porterhouse Steak for the T-Bone Steak.
Teriyaki T-Bone with Grilled Pineapple
Serves 6
INGREDIENTS
DIRECTIONS
1. Put the steaks in a shallow glass or ceramic dish and pour the marinade over the meat, turning several times to coat. Cover and marinate at room temperature for 30 minutes or refrigerate for as long as 2 hours. Turn the meat once or twice.
2. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot.
3. Lift the steaks from the marinade. Discard the marinade. Grill the steaks for 10 to 12 minutes. Turn and grill for 10 to 12 minutes longer for medium-rare, or until it reaches the desired degree of doneness. Let the meat rest for a few minutes before serving.
4. Meanwhile, brush the pineapple slices on both sides with a little canola oil and sprinkle each one with about 2 teaspoons of brown sugar. Lay sugared side down on the outer edge of the grill, away from the hottest heat. Grill for about 7 minutes, turn, and grill for 6 or 7 minutes longer, or until lightly browned and tender. Serve set on top or alongside the steak.
Teriyaki Marinade
INGREDIENTS
DIRECTIONS
Combine the soy sauce, sherry, canola oil, vinegar, sesame oil, and sugar in a glass or ceramic bowl and whisk until the sugar dissolves. Add the ginger, scallions, and garlic and stir gently. Use according to the recipe, or cover and refrigerate for as long as 2 days.
Serves: 6
INGREDIENTS
1/4 cup rice wine vinegar
1/4 cup fresh lime juice
1/4 cup dark toasted sesame oil
1/4 cup soy sauce
Asian chili sauce, to taste (see Notes)
2 tablespoons chopped fresh ginger
2 tablespoons chopped scallions, white and green parts
2 or 3 cloves garlic, chopped
2 or 3 tablespoons chopped fresh cilantro plus extra for garnish
Salt and freshly ground black pepper to taste
3 (16-18 oz.) USDA Prime Hanger Steaks [or 2 (1.25-1.5 USDA Prime European-Style London Broil)
Vegetable oil cooking spray
DIRECTIONS
1. Whisk together all the ingredients except the steak and cilantro used for garnish in a shallow glass or ceramic dish. Put the steak in the marinade, turning several times to coat. Cover and refrigerate for at least 1 hour and as long as 8 hours, letting the meat come to room temperature before grilling.
2. Prepare a charcoal or gas grill: Lightly spray the grill rack with vegetable oil cooking spray. Light the coals or heating elements, and let them burn or heat until moderately hot to hot.
3. Lift the steak from the dish, letting the marinade drip back into the dish. Grill the meat for 6 or 7 minutes, brushing several times with the marinade during the first 5 minutes of grilling. (The oil in the marinade may cause flare-ups.) Turn the steak and grill for 6 to 7 minutes longer for medium-rare, or until it is cooked to the desired degree of doneness.
4. Let the steak rest at room temperature for about 5 minutes before slicing on the diagonal into thin strips. Serve garnished with cilantro.
NOTES: Asian chili sauce is sold in most supermarkets and Asian markets. It may be Chinese, Thai, or Vietnamese, and will vary in heat and intensity. It usually is made from red chiles, but some are made from green chiles.
with Horseradish-Mint Glaze
Serves: 2
Total preparation time: About 20 minutes
INGREDIENTS
For the glaze:
1. To make the glaze, whisk together mustard, honey, horseradish and mint in a small bowl. Season with salt and pepper, and set aside.
2. Heat oven to 425° F. In a small bowl, combine black pepper, red pepper flakes and salt. Rub one side of each steak with the mixture.
3. Place a medium ovenproof sauté pan over high heat, and heat oil until smoking. Place steaks in pan, rub side down, and sear for 35 to 40 seconds. Turn steaks over, salt, and place pan in oven until steaks are medium rare, 8 to 10 minutes, brushing with glaze during last 2 minutes.
4. Remove steaks from oven, and brush again with glaze. Allow to rest for 5 minutes before serving..
Hamburgers usually consist of Sirloin, Chuck Steak, or Rump Roast. Like most kinds of meat, the best way to wreck them is to overcook them, unless your dad likes them that way (like mine does).
You don't have to put anything in them if you don't want to, but here is a recipe for Burgers that you should give a shot, it is delicious! This is how they cook their hamburgers at Morton's Steak House.
Place the hamburger meat in a separate bowl and sprinkle the salt and pepper over it.
Add the egg/tomato juice mixture to the meat, and either with your hands or a good wooden/plastic spoon, thoroughly mix.
Divide into 4 separate patties. This will mean you have (4) 8 oz. hamburgers.
* Make sure you take your Hamburgers out of the refrigerator at least 1-2 hours before you put them on the grill. This will prevent them from charring prematurely.
* Very Important - Before you put your burgers on the grill, take a large knife and score them on one side (so it looks like a checkerboard, 3 lines, then rotate 180 degrees, 3 more lines, for a total of 6). Put the burger on the grill with the scored side down. This will prevent your burger from turning into a big meatball on the grill.
Turn your grill on to High and get it nice and hot, between 500 and 600 degrees. This might take anywhere from 10-30 minutes depending upon your grill.
Use a grill brush to remove any residual char from the grates.
* Always use a spatula to put your burgers on the grill and to flip them.
Place your burgers on the grill, spaced apart and leave them alone! Close the lid and let them cook for 5 minutes. This will allow them to properly sear on the bottom side and lock all those juices in.
Once they have cooked for 5 minutes, open the lid, flip them over and close the lid and let them cook.
* PLEASE resist the urge to take your spatula and press down on your burger like you are trying to squash the life out of it, you will succeed, and lose all the juices that are going to make it tasty in the first place.
Cook for an additional 4-5 minutes for a medium rare burger, 5-6 for Medium, 6-7 for Medium Well. Please note that these are approximate times, every grill cooks differently, has hotter areas etc. Get to know your grill. This is a guideline, but for the most part is very accurate.
Use the feel test for your burger, just like you would for a steak. A medium rare Burger will feel like if you press the fleshy area below your thumb with your opposite forefinger. A medium Burger will feel like if you press closer to the center of your hand. A medium well Burger will feel like the very base of your pinkie (where it meets your palm).
When the Burgers are done, take them off the grill and they are ready to go!
Bacon-Mushroom Burger
Serves: 6
INGREDIENTS
1. Cook the bacon over medium heat in a skillet until cooked but not crispy. Drain on paper towels and when cool enough to handle, tear or chop into small pieces.
2. Combine the beef, bacon, onion, mushrooms, salt, and pepper in a large bowl. Using your hands, mix well. Form into 6 patties. Refrigerate until ready to grill.
3. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be hot.
4. Grill the burgers for about 5 minutes. Turn and grill for 4 or 5 minutes longer for medium-well burgers.
Grilled Meat Loaf
Serves: 6 to 8
INGREDIENTS
1. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot.
2. Combine the bread crumbs, onions, garlic, salt, oregano, thyme, pepper, and half-and-half in a large bowl and stir well. Add the meat and, using your hands, mix well until completely blended.
3. Put a sheet of heavy-duty foil, about 18x24 inches, on a work surface. Place a second sheet of equal size over the first and spray the top sheet lightly with vegetable oil cooking spray.
4. Place the meat mixture on the top sheet of foil and form into a compact rectangular loaf about 5x8 inches. Join the sides of the top sheet of foil over the meat and fold to make a secure package. Move the package a half turn on the bottom sheet and fold this sheet again, but with the folds running in the other direction so that the meat is securely encased.
5. Set the package on the grill and cook for about 35 minutes. Using thick oven mitts or tongs, turn the package over and grill for about 25 minutes longer. If using a charcoal grill, add fresh coals to maintain the heat. When ready, the meat will feel firm through the foil. Unwrap the meatloaf and using 2 spatulas, transfer it to a serving platter. Slice into 1-inch-thick pieces for serving.
Serves 6 to 8
Total preparation time: About 2 1/2 hours
INGREDIENTS
1. Place the olive oil or bacon drippings in a heavy pot and heat until hot, but not smoking. Add the beef and brown on all sides, working in batches if necessary to prevent crowding the pan. As the meat is browned, remove to a platter.
2. Add the onions to the pot and brown, stirring occasionally. Sprinkle the onions with the flour, cook for another 3 minutes, stirring. Gradually add the beer. Reduce heat and cook slowly, uncovered, for 25 minutes.
3. Make an herb bundle by combining the allspice, bay leaf, thyme, and peppercorns in a piece of washed cheesecloth, and secure with kitchen twine.
4. Return the beef to the cooking liquid and add the herb bundle. Simmer for 1 hour, covered, then cook uncovered for 30 minutes. Remove herb bundle before serving.
Easy Beef and Vegetable Soup
Serves: 6
Time: about 90 minutes
INGREDIENTS
1. Divide the diced beef into 3 portions. In a heavy-bottomed stock pot, brown each batch of diced beef in 1 tablespoon of oil. After browning, remove the beef to a plate or bowl and brown each remaining batch of diced beef in 1 tablespoon of oil.
2. When all the beef is browned, bring the stock to a boil and add the carrots, parsnip, celery root, celery, and all the browned beef. Reduce heat and let the soup simmer for about 1 hour before serving.
A Porterhouse Steak is one of the very best cuts of meat. It has a bone down the middle with a filet on one side, and a sirloin on the other. It is a delicious steak.
Marinade:
I've seen people use everything from teriyaki sauce, to Worcestershire Sauce, to A1 to marinate their steaks.
I usually just rub them with olive oil, dust them with some Black Pepper, Sea Salt, Garlic Powder etc and they are good to go.
There is no right way to marinate a steak, it depends upon your taste buds. By the way, while you are making your marinade and BEFORE you have put it on (or anywhere near) the raw meat, there is nothing wrong with tasting it as you go. You will be able to quickly discern whether you need more salt, pepper, etc. It sounds simple, but it will help.
Here are a few simple and tasty marinades you can use for any steak:
For (3-4) Porterhouse Steaks:
- 1/2 Cup Worcestershire Sauce
- 1/2 Cup Teriyaki Sauce
- 1/2 Cup Olive Oil
- Crushed Black Pepper (to taste)
- Garlic Powder (to taste)
- 1/2 cup of Worcestershire sauce
- 1/2 cup of beer
- 1/2 cup of barbecue sauce
- 2-3 garlic cloves (chopped)
- 3 scallions (chopped)
- 1 teaspoon of salt
- 1 teaspoon of pepper
Combine all ingredients in a glass or plastic bowl and whisk with a fork.
Place your steaks in a glass baking dish or other high-sided dish. Lay them out so they are not on top of each other (if they are you need a larger dish or maybe 2 dishes). Pour the marinade over the steaks and cover. Allow them to sit for approximately 2 hours then flip them over (so both sides receive the marinade). You can also leave them overnight if you desire.
Cooking:
Make sure you take your steaks out of the refrigerator at least 1-2 hours before you put them on the grill. This will prevent them from charring prematurely.
Turn your grill on to High and get it nice and hot, between 500 and 600 degrees. This might take anywhere from 10-30 minutes depending upon your grill.
Use a grill brush to remove any residual char from the grates.
Never use a fork to place your steak on the grill or to flip it. Every time you do, you are putting little holes into it and allowing all the juices to escape. Instead, use a pair of tongs.
Place your steaks on the grill gently, spaced apart and then?..ready?..Leave them alone! Close the lid and let them cook for 5 minutes (for 1- 1 ? Inch thick steaks). This will allow them to properly sear on the bottom side and lock all those juices in.
Once they have cooked for 5 minutes, open the lid, flip them over and then?.you guessed it?.close the lid and let them cook.
Cook for an additional 5-6 minutes for a medium rare steak, 7-9 minutes for medium, and 10-12 for medium well. Please note that these are approximate times, every grill cooks differently, has hotter areas etc. Get to know your grill. This is a guideline, but for the most part is very accurate.
A Medium rare steak will be red and warm in the center and (if you choose to use a meat thermometer) 145 degrees.
An easy way to check how well they are cooked is with a simple feel test. A medium rare steak will feel like if you press the fleshy area below your thumb with your opposite forefinger. A medium steak will feel like if you press closer to the center of your palm. A medium well steak will feel like the very base of your pinkie (where it meets your palm).
Please try to resist the urge to cut your steaks open while they are cooking. All the hard work and preparation you have done will go spilling out onto the grill.
When the steaks are done, take them off the grill, put them onto a platter, cover them very loosely with tin foil, and allow them to rest for 5 minutes. This will allow the moisture to re-integrate back into the meat. Enjoy!
Rib Steak (or Rib Eye Steak)
The Rib Steak or Rib Eye Steak is a great cut of meat that has a good amount of marbling to it.
Make sure you take your steaks out of the refrigerator at least 1-2 hours before you put them on the grill. This will prevent them from charring prematurely.
Turn your grill on to High and get it nice and hot, between 500 and 600 degrees. This might take anywhere from 10-30 minutes depending upon your grill.
Use a grill brush to remove any residual char from the grates.
Never use a fork to place your steak on the grill or to flip it. Every time you do, you are putting little holes into it and allowing all those tasty juices to escape. Instead, use a pair of tongs.
Place your steaks on the grill gently, spaced apart and then?..ready?..Leave them alone! Close the lid and let them cook for 5 minutes (for 1- 1 ? Inch thick steaks). This will allow them to properly sear on the bottom side and lock all those juices in.
Once they have cooked for 5 minutes, open the lid, flip them over and then?.you guessed it?.close the lid and let them cook.
Cook for an additional 5-6 minutes for a medium rare steak, 7-9 minutes for medium, and 10-12 for medium well. Please note that these are approximate times, every grill cooks differently, has hotter areas etc. Get to know your grill. This is a guideline, but for the most part is very accurate.
A Medium rare steak will be red, warm and juicy in the center and (if you choose to use a meat thermometer) 145 degrees.
An easy way to check how well they are cooked is with a simple feel test. A medium rare steak will feel like if you press the fleshy area below your thumb with your opposite forefinger. A medium steak will feel like if you press closer to the center of your hand. A medium well steak will feel like the very base of your pinkie (where it meets your palm).
Please try to resist the urge to cut your steaks open while they are cooking. All the hard work and preparation you have done will go spilling out onto the grill.
When the steaks are done, take them off the grill, put them onto a platter, cover them very loosely with tin foil, and allow them to rest for 5 minutes. This will allow the moisture to re-integrate back into the meat.
Enjoy!
Sirloin Steak
A Sirloin Steak is a prime cut of meat, and makes up one half of a Porterhouse. It is usually boneless and does not have as much marbling as a Rib Eye.
Make sure you take your steaks out of the refrigerator at least 1-2 hours before you put them on the grill. This will prevent them from charring prematurely.
Turn your grill on to High and get it nice and hot, between 500 and 600 degrees. This might take anywhere from 10-30 minutes depending upon your grill.
Use a grill brush to remove any residual char from the grates.
Never use a fork to place your steak on the grill or to flip it. Every time you do, you are putting little holes into it and allowing all those tasty juices to escape. Instead, use a pair of tongs.
Place your steaks on the grill gently, spaced apart and then?..ready?..Leave them alone! Close the lid and let them cook for 5 minutes (for 1- 1 ? Inch thick steaks). This will allow them to properly sear on the bottom side and lock all those juices in.
Once they have cooked for 5 minutes, open the lid, flip them over and then?.you guessed it?.close the lid and let them cook.
Cook for an additional 5 minutes for a medium rare steak, 6-7-minutes for medium, and 8-10 for medium well. Please note that these are approximate times, every grill cooks differently, has hotter areas etc. Get to know your grill. This is a guideline, but for the most part is very accurate.
A Medium rare steak will be red, warm and juicy in the center and (if you choose to use a meat thermometer) 145 degrees.
An easy way to check how well they are cooked is with a simple feel test. A medium rare steak will feel like if you press the fleshy area below your thumb with your opposite forefinger. A medium steak will feel like if you press closer to the center of your hand. A medium well steak will feel like the very base of your pinkie (where it meets your palm).
Please try to resist the urge to cut your steaks open while they are cooking. All the hard work and preparation you have done will go spilling out onto the grill.
When the steaks are done, take them off the grill, put them onto a platter, cover them very loosely with tin foil, and allow them to rest for 5 minutes. This will allow the moisture to re-integrate back into the meat.
Enjoy!
London Broil (or Top Sirloin)
I feel like London Broil (in actuality London Broil is a method of cooking, it is really a Top Round or Top Sirloin, but everyone calls it London Broil anyways) gets a bad rap. This is due to the fact that it is usually overcooked and has very little fat in it. When you overcook a lean piece of meat you end up with dry meat, which is never a good thing.In truth it is a great piece of meat and is usually large enough to serve for dinner and then have cold the next day, sliced up over a tasty farm fresh salad.
Basic London Broil
Ingredients:
- 1 1/2 pounds Top Round/London Broil cut
- 1/3 cup olive oil
- 2 teaspoons lemon juice
- 2 teaspoons Lowry's seasoned salt
- 1/4 teaspoon lemon pepper
- 2 cloves garlic, minced
- 4 teaspoons chopped fresh parsley
- 2 teaspoons tarragon vinegar
In a small bowl, mix together oil, lemon juice, seasoned salt, lemon pepper, garlic, parsley, and tarragon vinegar. Pour marinade over meat, reserving a portion to be used for brushing (Note: DO NOT mix the reserved marinade with the meat; set aside for later). Pour remaining marinade over meat, recover dish and refrigerate for 4-6 hours, turning every 2 hours.
Preheat grill on high heat.
Make sure there is no charred residue on the grates and lightly oil them. Place meat on grill, and cook for 5 minutes with the lid closed. Turn meat over, brush with marinade, turn grill down to medium and cook for another 10 minutes.
Use the feel test. You really want this cut of meat to be medium rare or at the most medium.
Allow to rest, covered with tinfoil loosely for about 5-10 minutes before serving.
Bloody Mary London Broil
Serves 6
Total preparation time: 40 minutes, plus 30 minutes to 2 hours for marinating before grilling
INGREDIENTS
- 2 cups tomato juice
- 1/4 cup Worcestershire sauce
- 3 tablespoons prepared horseradish
- 3 tablespoons dry sherry
- 2 teaspoons crumbled dried marjoram
- 1 teaspoon crumbled dried basil
- 1 teaspoon freshly ground black pepper
- 3-1/2 pounds london broil, about 1-1/2 inches thick, trimmed
- Vegetable oil cooking spray
DIRECTIONS
1. Stir together the tomato juice, Worcestershire sauce, horseradish, sherry, marjoram, basil and pepper in a small bowl.
2. Place the steak in a single layer in a glass or ceramic dish. Spoon the tomato juice mixture over the meat, spreading to cover. Turn the meat to coat the other side. Cover and refrigerate for at least 2 hours or set aside at room temperature for no longer than 30 minutes. Turn the meat once or twice and return to room temperature if refrigerated before grilling.
3. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot.
4. Lift the meat from the marinade and discard the marinade. Grill the steak for 8 minutes. Turn the steak and grill for 7 to 10 minutes longer for medium rare, or until it reaches the desired doneness.
5. Let the steak rest at room temperature for about 5 minutes before slicing on the diagonal into thin strips.
Tenderloin
Tenderloin with Peppercorns and BrandyServes: 4
Total preparation time: About 25 minutes
INGREDIENTS
- 4 (5 oz.) Tenderloin Steaks
- Salt
- 16 black peppercorns, crushed
- 4 tablespoons butter
- 1 clove garlic, minced
- 4 slices bread
- 3 tablespoons brandy
DIRECTIONS
1. Dry the tenderloin steaks on paper towels and sprinkle with salt. Press the crushed peppercorns into both sides of the steaks.
2. Place 1 tablespoon of butter in a sauté pan or heavy skillet. When sizzling, add the garlic. When the garlic becomes transparent, add the steaks and brown on both sides. Remove to a heated platter and cover loosely with foil.
3. In another skillet, melt 2 tablespoons of butter until hot but not smoking and sauté the bread on both sides until brown. Remove bread to paper towels and then to a heated platter.
4. In the pan used to sauté the beef, heat 1 tablespoon of butter until hot but not smoking. Return the beef to the pan. Ladle in the brandy (do not pour directly from bottle). Tilt the pan into the flame, or ignite with a flaming match. Cook for 30 seconds after the flame dies down. To serve, place a steak on a slice of the sautéed bread and spoon some sauce over each serving.
T-Bone Steak
T-Bone for Two with Mushroom Sage SauceServes 2
Total preparation time: 1 hour, plus 45 minutes for sauce preparation
INGREDIENTS
- 1 24-ounce T-Bone Steak, brought to room temperature*
- 1-2 tablespoons olive oil
- 1 tablespoon cracked black pepper
- 1 teaspoon dried rosemary
- 1-2 teaspoons coarse salt
- Vegetable oil cooking spray
DIRECTIONS
1. Rub the steak with the olive oil, pepper, and rosemary. Set aside for 20 to 30 minutes until ready to grill.
2. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot.
3. Rub the salt into both sides of the steak. Grill for 8 to 10 minutes on each side for medium-rare meat. When done, allow the meat to rest for a few minutes before carving. Transfer to a warmed serving platter. Serve with Mushroom Sage Sauce.
Mushroom Sage Sauce
Total preparation time: 45 minutes
Makes about 1 cup
INGREDIENTS
- 1/2 ounce dried mushrooms *
- 1 1/2 cups boiling water
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh sage
- 2 shallots, diced
- 4 ounces fresh cremini mushrooms, thinly sliced
- 4 ounces fresh shiitake mushrooms, stemmed and thinly sliced
- 1/2 teaspoon salt
- 1/3 cup heavy cream
- 1 tablespoon sherry
- Freshly ground black pepper to taste
- 1 tablespoon finely chopped flat-leaf parsley
DIRECTIONS
1. Soak the dried mushrooms in a small bowl in the boiling water for 20 to 30 minutes. Drain the liquid into another bowl, straining it through a coffee filter to remove any sandy grit. Set the liquid aside. Gently squeeze the mushrooms to remove any excess liquid.
2. Heat the oil in a large skillet over medium-high heat. Add the sage and cook, stirring for about 30 seconds, until sizzling and fragrant. Add the shallots and cook, stirring for about 30 seconds or until they begin to soften. Add the cremini and shiitake mushrooms, the reserved dried mushrooms, the reserved soaking liquid, and the salt. Stir until well mixed. Cover and cook for 3 or 4 minutes or until the mushrooms are soft.
3. Add the cream and sherry to the skillet and season to taste with pepper. Bring to a simmer over medium-high heat and cook for 3 or 4 minutes, or until the sauce is slightly thickened. Stir in the parsley and serve.
* You can substitute a Porterhouse Steak for the T-Bone Steak.
Teriyaki T-Bone with Grilled Pineapple
Serves 6
INGREDIENTS
- (3) 24 oz. T-Bone Steaks
- 1 cup Teriyaki marinade
- Vegetable oil cooking spray
- Six 1 1/2- to 2-inch-thick fresh or canned and drained pineapple rings
- Canola oil
- 1/4 cup brown sugar
DIRECTIONS
1. Put the steaks in a shallow glass or ceramic dish and pour the marinade over the meat, turning several times to coat. Cover and marinate at room temperature for 30 minutes or refrigerate for as long as 2 hours. Turn the meat once or twice.
2. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot.
3. Lift the steaks from the marinade. Discard the marinade. Grill the steaks for 10 to 12 minutes. Turn and grill for 10 to 12 minutes longer for medium-rare, or until it reaches the desired degree of doneness. Let the meat rest for a few minutes before serving.
4. Meanwhile, brush the pineapple slices on both sides with a little canola oil and sprinkle each one with about 2 teaspoons of brown sugar. Lay sugared side down on the outer edge of the grill, away from the hottest heat. Grill for about 7 minutes, turn, and grill for 6 or 7 minutes longer, or until lightly browned and tender. Serve set on top or alongside the steak.
Teriyaki Marinade
INGREDIENTS
- 1/2 cup low-sodium soy sauce
- 1/2 cup dry sherry
- 1/3 cup canola oil
- 6 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 1/4 cup firmly packed light or dark brown sugar
- 2 tablespoons chopped fresh ginger
- 4 scallions, sliced
- 2 cloves garlic, minced
DIRECTIONS
Combine the soy sauce, sherry, canola oil, vinegar, sesame oil, and sugar in a glass or ceramic bowl and whisk until the sugar dissolves. Add the ginger, scallions, and garlic and stir gently. Use according to the recipe, or cover and refrigerate for as long as 2 days.
Flat Iron Steak
Thai-Style Flat Iron Marinated SteakServes: 6
INGREDIENTS
1/4 cup rice wine vinegar
1/4 cup fresh lime juice
1/4 cup dark toasted sesame oil
1/4 cup soy sauce
Asian chili sauce, to taste (see Notes)
2 tablespoons chopped fresh ginger
2 tablespoons chopped scallions, white and green parts
2 or 3 cloves garlic, chopped
2 or 3 tablespoons chopped fresh cilantro plus extra for garnish
Salt and freshly ground black pepper to taste
3 (16-18 oz.) USDA Prime Hanger Steaks [or 2 (1.25-1.5 USDA Prime European-Style London Broil)
Vegetable oil cooking spray
DIRECTIONS
1. Whisk together all the ingredients except the steak and cilantro used for garnish in a shallow glass or ceramic dish. Put the steak in the marinade, turning several times to coat. Cover and refrigerate for at least 1 hour and as long as 8 hours, letting the meat come to room temperature before grilling.
2. Prepare a charcoal or gas grill: Lightly spray the grill rack with vegetable oil cooking spray. Light the coals or heating elements, and let them burn or heat until moderately hot to hot.
3. Lift the steak from the dish, letting the marinade drip back into the dish. Grill the meat for 6 or 7 minutes, brushing several times with the marinade during the first 5 minutes of grilling. (The oil in the marinade may cause flare-ups.) Turn the steak and grill for 6 to 7 minutes longer for medium-rare, or until it is cooked to the desired degree of doneness.
4. Let the steak rest at room temperature for about 5 minutes before slicing on the diagonal into thin strips. Serve garnished with cilantro.
NOTES: Asian chili sauce is sold in most supermarkets and Asian markets. It may be Chinese, Thai, or Vietnamese, and will vary in heat and intensity. It usually is made from red chiles, but some are made from green chiles.
Strip Steak
Bobby Flay's New York Strip Steakwith Horseradish-Mint Glaze
Serves: 2
Total preparation time: About 20 minutes
INGREDIENTS
For the glaze:
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon prepared horseradish, drained
- 3 mint leaves, finely chopped
- Kosher salt and freshly ground black pepper
- 2 tablespoons coarsely ground black pepper
- 1/2 teaspoons ancho chili powder or red pepper flakes
- 1 teaspoon Kosher salt
- 2 (10 oz.) Boneless Strip Steaks
- 2 tablespoons canola oil
1. To make the glaze, whisk together mustard, honey, horseradish and mint in a small bowl. Season with salt and pepper, and set aside.
2. Heat oven to 425° F. In a small bowl, combine black pepper, red pepper flakes and salt. Rub one side of each steak with the mixture.
3. Place a medium ovenproof sauté pan over high heat, and heat oil until smoking. Place steaks in pan, rub side down, and sear for 35 to 40 seconds. Turn steaks over, salt, and place pan in oven until steaks are medium rare, 8 to 10 minutes, brushing with glaze during last 2 minutes.
4. Remove steaks from oven, and brush again with glaze. Allow to rest for 5 minutes before serving..
Ground Beef
Hamburgers on the GrillHamburgers usually consist of Sirloin, Chuck Steak, or Rump Roast. Like most kinds of meat, the best way to wreck them is to overcook them, unless your dad likes them that way (like mine does).
You don't have to put anything in them if you don't want to, but here is a recipe for Burgers that you should give a shot, it is delicious! This is how they cook their hamburgers at Morton's Steak House.
- 2 Pounds Hamburger Meat
- 1/2 Cup Tomato Juice
- 1 Whole Egg
- 1 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
Place the hamburger meat in a separate bowl and sprinkle the salt and pepper over it.
Add the egg/tomato juice mixture to the meat, and either with your hands or a good wooden/plastic spoon, thoroughly mix.
Divide into 4 separate patties. This will mean you have (4) 8 oz. hamburgers.
* Make sure you take your Hamburgers out of the refrigerator at least 1-2 hours before you put them on the grill. This will prevent them from charring prematurely.
* Very Important - Before you put your burgers on the grill, take a large knife and score them on one side (so it looks like a checkerboard, 3 lines, then rotate 180 degrees, 3 more lines, for a total of 6). Put the burger on the grill with the scored side down. This will prevent your burger from turning into a big meatball on the grill.
Turn your grill on to High and get it nice and hot, between 500 and 600 degrees. This might take anywhere from 10-30 minutes depending upon your grill.
Use a grill brush to remove any residual char from the grates.
* Always use a spatula to put your burgers on the grill and to flip them.
Place your burgers on the grill, spaced apart and leave them alone! Close the lid and let them cook for 5 minutes. This will allow them to properly sear on the bottom side and lock all those juices in.
Once they have cooked for 5 minutes, open the lid, flip them over and close the lid and let them cook.
* PLEASE resist the urge to take your spatula and press down on your burger like you are trying to squash the life out of it, you will succeed, and lose all the juices that are going to make it tasty in the first place.
Cook for an additional 4-5 minutes for a medium rare burger, 5-6 for Medium, 6-7 for Medium Well. Please note that these are approximate times, every grill cooks differently, has hotter areas etc. Get to know your grill. This is a guideline, but for the most part is very accurate.
Use the feel test for your burger, just like you would for a steak. A medium rare Burger will feel like if you press the fleshy area below your thumb with your opposite forefinger. A medium Burger will feel like if you press closer to the center of your hand. A medium well Burger will feel like the very base of your pinkie (where it meets your palm).
When the Burgers are done, take them off the grill and they are ready to go!
Bacon-Mushroom Burger
Serves: 6
INGREDIENTS
- 6 slices bacon (about 3 oz.)
- 2 lbs. Ground Beef
- 1/4 cup plus 2 tablespoons onion, chopped
- 1/4 cup plus 2 tablespoons white mushroom, chopped
- Salt and freshly ground black pepper to taste
- Vegetable oil cooking spray
1. Cook the bacon over medium heat in a skillet until cooked but not crispy. Drain on paper towels and when cool enough to handle, tear or chop into small pieces.
2. Combine the beef, bacon, onion, mushrooms, salt, and pepper in a large bowl. Using your hands, mix well. Form into 6 patties. Refrigerate until ready to grill.
3. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be hot.
4. Grill the burgers for about 5 minutes. Turn and grill for 4 or 5 minutes longer for medium-well burgers.
Grilled Meat Loaf
Serves: 6 to 8
INGREDIENTS
- Vegetable oil cooking spray
- 1 1/2 cups seasoned dried Italian-style bread crumbs
- 2 tablespoons grated onion
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon crushed dried oregano
- 1/2 teaspoon crushed dried thyme
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup half-and-half
- 3 lbs. Ground Beef
1. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot.
2. Combine the bread crumbs, onions, garlic, salt, oregano, thyme, pepper, and half-and-half in a large bowl and stir well. Add the meat and, using your hands, mix well until completely blended.
3. Put a sheet of heavy-duty foil, about 18x24 inches, on a work surface. Place a second sheet of equal size over the first and spray the top sheet lightly with vegetable oil cooking spray.
4. Place the meat mixture on the top sheet of foil and form into a compact rectangular loaf about 5x8 inches. Join the sides of the top sheet of foil over the meat and fold to make a secure package. Move the package a half turn on the bottom sheet and fold this sheet again, but with the folds running in the other direction so that the meat is securely encased.
5. Set the package on the grill and cook for about 35 minutes. Using thick oven mitts or tongs, turn the package over and grill for about 25 minutes longer. If using a charcoal grill, add fresh coals to maintain the heat. When ready, the meat will feel firm through the foil. Unwrap the meatloaf and using 2 spatulas, transfer it to a serving platter. Slice into 1-inch-thick pieces for serving.
Stew Meat
Beef Stew With BeerServes 6 to 8
Total preparation time: About 2 1/2 hours
INGREDIENTS
- 3 pounds Stew Meat
- 1/4 cup olive oil
- 3 cups sliced onions
- 2 tablespoons flour
- 2 1/4 cups light beer
- 2 1/4 cups dark beer
- 2 allspice berries
- 1 2-inch bay leaf
- 1/8 teaspoon thyme
- 3 peppercorns
1. Place the olive oil or bacon drippings in a heavy pot and heat until hot, but not smoking. Add the beef and brown on all sides, working in batches if necessary to prevent crowding the pan. As the meat is browned, remove to a platter.
2. Add the onions to the pot and brown, stirring occasionally. Sprinkle the onions with the flour, cook for another 3 minutes, stirring. Gradually add the beer. Reduce heat and cook slowly, uncovered, for 25 minutes.
3. Make an herb bundle by combining the allspice, bay leaf, thyme, and peppercorns in a piece of washed cheesecloth, and secure with kitchen twine.
4. Return the beef to the cooking liquid and add the herb bundle. Simmer for 1 hour, covered, then cook uncovered for 30 minutes. Remove herb bundle before serving.
Easy Beef and Vegetable Soup
Serves: 6
Time: about 90 minutes
INGREDIENTS
- 1 1/2 lbs. Beef for Stew , diced
- Salt and fresh ground pepper
- 3 tablespoons olive oil
- 8 cups beef stock
- 6 carrots, chopped
- 1 parsnip, chopped
- 1 celery root, chopped
- 2 stalks celery, chopped
1. Divide the diced beef into 3 portions. In a heavy-bottomed stock pot, brown each batch of diced beef in 1 tablespoon of oil. After browning, remove the beef to a plate or bowl and brown each remaining batch of diced beef in 1 tablespoon of oil.
2. When all the beef is browned, bring the stock to a boil and add the carrots, parsnip, celery root, celery, and all the browned beef. Reduce heat and let the soup simmer for about 1 hour before serving.
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