RIB-EYE STEAKS WITH ESPRESSO-CHILI RUB
Makes 4 servings
RUB
2 teaspoons cumin seed, toasted
2 tablespoons dark-roast coffee or espresso beans
1 tablespoon ground ancho chili pepper
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 rib-eye steaks, each about 8 ounces and 1-inch thick
Extra-virgin olive oil
1. In a spice mill, pulse the cumin seed and coffee beans until finely ground. Transfer to a small bowl, add the remaining rub ingredients and stir to combine.
2. Lightly brush the steaks with oil and season evenly with the rub, pressing the rub into the meat. Cover and let stand at room temperature for 20 to 30 minutes before grilling.
3. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium-rare, turning once. (If flare-ups occur, move the steaks temporarily to indirect high heat.) Remove from the grill and let rest for 3 to 5 minutes. Serve warm.
For the Grill: RIB-EYE STEAKS WITH ESPRESSO-CHILI RUB
For the Grill: Beef Steak Seasoning Mix
Beef Steak Seasoning Mix
3 tablespoons coarse salt
3 tablespoons paprika
2 tablespoons ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried thyme
Mix all ingredients together well. Sprinkle evenly over steak and grill or cook as desired.
Grilled Cuban-Style Burgers
Grilled Cuban-Style Burgers
INGREDIENTS:
1 pound ground beef
1/2 pound ground chorizo
1 teaspoon salt
2 cloves minced garlic, optional
1/4 teaspoon black pepper
6-8 deli rolls
PREPARATION:
Preheat grill for medium heat. Combine meat and spices in a large bowl. Form into 6-8patties, about 1/2 inch thick. Place on grill and cook 6 minutes per side. Remove from grill and serve on deli rolls with favorite condiments. Try mild chili peppers, mustard, fresh tomatoes and thin slices of onions.
Cajun Burgers
Cajun Burgers
INGREDIENTS:
1 pound ground beef
1/4 cup barbeque sauce
1 egg
3 green onions, chopped
3 tablespoons dry bread crumbs
1 tablespoon Cajun seasoning
1 tablespoon prepared mustard
1 teaspoon Cajun seasoning
4 slices Cheddar
PREPARATION:
Preheat grill for high heat. Mix ground beef, egg, bread crumbs, green onions, mustard, and 1 tablespoon Cajun Seasoning in large bowl. Form mixture into 4 patties. In a small bowl, combine 1 teaspoon Cajun seasoning into barbecue sauce. Lightly oil grill and cook patties for 5 minute per side, or to desired doneness. At the end of cooking place cheese on patties and serve over burgers topped with seasoned barbecue sauce.
Guinness Burger Recipe
Guinness Burger Recipe
INGREDIENTS:
1 lb. of ground chuck, no less than 80% fat content to ensure juiciness
1/4 cup A1 steak sauce
1/2 bottle of Guinness Stout
2 handfuls of crushed nacho chips
4 hoagie-style rolls
PREPARATION:
Mix all ingredients (except rolls) by hands that have crushed the chips to get all the flavor.
Shape into 4 long patties.
Grill as desired.
Place on hoagie roll and sprinkle with any leftover nacho chips.
Bruschetta Steak Sandwiches
Bruschetta Steak Sandwiches
Ingredients:
1 lb. New York steak, pan-broiled, grilled or broiled
Three 1" thick slices sourdough bread
3 Tbs. extra virgin olive oil
2 tbs. kosher salt
2 garlic cloves, cut in half lengthwise
1 bunch blanched Swiss chard
Arugula to taste
Preparation:
Cook the steak as you like it or by following the steps in the Steak Marinade recipe in this episode. While the meat is resting, brush the bread generously with olive oil and grill over medium coals or in a preheated broiler until the surface is crisp and golden, 1 to 2 minutes on each side. Remove the toasts, sprinkle with a little salt, then rub them all over with the cut edges of the garlic cloves.
Blanch Swiss chard and place in skillet with extra virgin olive oil and minced garlic and cook for a few minutes.
Place pieces of toast on each plate with a layer of arugula leaves or Swiss chard leaves. Slice the steak into 1/4" slices and lay on top of the arugula leaves. Spread Tomato-Olive Salsa on top. Garnish with fresh chopped basil.
Chef's Note: Bruschetta, the crunchy Italian toast often served with antipasto, also makes a great base for an open-faced steak sandwich. With some stewed white beans and a glass of Chianti, this can be a delightful lunch or summer dinner. It's good with the Tomato-Olive Salsa.
Servings: 4
Star-Spangled Cheeseburgers
Star-Spangled Cheeseburgers
2 pounds ground beef
1/4 cup mayonnaise
1/4 cup honey mustard
8 slices American cheese
8 hamburger buns, split
Romaine lettuce, tomato slices
Combine mayonnaise and mustard. Cut star shapes from cheese with cookie cutter.
Lightly shape ground beef into eight 1/2-inch thick patties. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 11 to 13 minutes to medium (160°F or 70°C) doneness, until not pink in center and juices show no pink color, turning occasionally. Season with salt and pepper after turning. About 1 minute before burgers are done, top with cheese stars.
Serve in buns with sauce, lettuce and tomato.
Makes 8 servings.
Independence Burgers
Independence Burgers
Serve with any additional favorite condiments.
2 pounds lean ground beef
1 cup shredded cheddar cheese
1 (8-ounce) can crushed pineapple, drained
1/3 cup dry bread crumbs
7 1/2 teaspoons chopped fresh parsley
4 1/2 teaspoons minced and seeded green chiles
2 teaspoons garlic salt
1/2 teaspoon crushed dried oregano
1/8 teaspoon ground black pepper
6 hamburger buns
1 tomato, sliced for accompaniment
Prepared mustard for accompaniment
Tomato Ketchup for accompaniment
Preheat grill.
Combine ground beef, cheddar cheese, crushed pineapple, dry bread crumbs, parsley, green chiles, garlic salt, oregano and peppe in a large mixing bowl. Mix gently until thoroughly combined. Shape into patties.
Grill 4-inches from hot coals for about 4 minutes on each side.
Serve with hamburger buns, tomato, prepared mustard and ketchup or other favorite condiments.
Makes 6 servings.
All-American Deluxe Cheeseburgers
All-American Deluxe Cheeseburgers
2 tablespoons mayonnaise
2 tablespoons spoonable Thousand Island dressing
1 pound lean ground beef
8 slices American cheese
4 kaiser rolls, split and toasted
4 large lettuce leaves
1 large tomato, sliced
4 slices purple onion
12 dill pickle slices
Preheat grill.
In a small bowl, mix together mayonnaise and salad dressing; set aside.
Shape meat into 4 patties. Grill patties over hot coals 3 to 4 minutes on each side or to desired doneness. Top each patty with 2 cheese slices; cover. Continue grilling until cheese is melted, about 2 minutes.
Spread 1 tablespoon reserved dressing mixture on each roll. Fill with cooked hamburgers and top with lettuce, tomato, onion and pickles as desired. Serve immediately.
Stove top method: Cook patties in skillet on medium-high heat 4 to 6 minutes on each side or to desired doneness. Place cheese slices on top after patties are flipped and melt while patties finish cooking.
Makes 4 servings.
Beef Steak Seasoning Mix
Beef Steak Seasoning Mix
3 tablespoons coarse salt
3 tablespoons paprika
2 tablespoons ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried thyme
Mix all ingredients together well. Sprinkle evenly over steak and grill or cook as desired.
Beef Brisket Recipe
Beef Brisket Recipe
Ingredients
3 to 4 lbs of a brisket cut of beef
3/4 cup barbeque sauce
1/4 cup soy sauce
1 cup of water
Method
Preheat oven to 350ºF.
Mix barbeque sauce, soy sauce, and water. Spread generously over meat. Wrap the roast in aluminum foil and place on baking pan. Bake 1 hour per 1 lb of meat.
OR
Place sauce and meat in oven roasting bag. Put a teaspoon of flour in the bag. Poke a couple small holes in the bag. Cooking time may be faster with this method (or you can reduce the temperature to 325º).
Serves 8.
BACON BLUE CHEESE BURGERS
BACON BLUE CHEESE BURGERS
3 tablespoons dill weed
2 1/2 tablespoons garlic salt
fresh garlic, minced
6-8 slices hickory smoked bacon
1/4 cup mayonaisse
small container crushed blue cheese
1 1/2 lbs lean hamburger
sourdough hamburger buns (or your choice)
In a bowl, mix mayonaisse with 1/2 tablespoon of garlic salt (McCormick's California style works very well), 1 tablespoon of dill weed, mix, then chill in refrigerator.
In another bowl, mix hamburger, and remaing dill weed, garlic salt, and a dash of fresh garlic. Form into 3-4 patties (about 6 inches across from side to side). Take a butter knife and cut a small slit in one side of the patty to create a hole in the middle of the patty-fill and then close open end of patty.
Chill in refrigerator for 15 minutes. Heat Skillet to med-high heat, put patties on skillet. Grill each side for 13 minutes, or until done.
Cheese may begin to ooze out of slit you previously opened. Watch for this. Hold your spatula against it to prevent loss of cheese. Cook bacon strips in microwave with a paper towel on top for around 7 minutes on high.
Preheat oven to 325°F degrees. Using the mayonnaise mixture, lightly baste the hamburger buns slightly.
Place cooked patties on bun and top with bacon. Sprinkle with additional blue cheese, and top with other bun. Place in oven for 5-6 minutes for toasting.
Italian Recipes: STUFFED BRAISED BEEF ROLL (BRASATO
STUFFED BRAISED BEEF ROLL (BRASATO MARCHIGIANO)
2 pound slice 3 1/2" thick from a beef rump
1 1/2 tablespoons salt and a pinch of pepper
1/4 pound salt pork, chopped
3 tablespoons chopped onion
1 1/2 tablespoons chopped carrot
1 tablespoon chopped celery
pinch of rosemary
3-4 cloves garlic, chopped
salt and pepper
1 1/2 tablespoons flour
3 tablespoons butter
2 tablespoons oil
1/2 cup dry red wine
1/2 cup stock
buttered parchment paper
Pound the meat quite well with a meat mallet until somewhat flattened and season it with 1 1/2 tablespoons salt and a pinch of pepper. Spread a mixture of chopped salt pork, onion, carrot, celery, the pinch of rosemary, and garlic across the top of the meat evenly.
Roll and tie the beef with butcher's string so that the filling is securely inside; sprinkle with a little salt and pepper and 1 1/2 tablespoons of flour on the outside.
Heat butter and oil in a cast iron or other heavy-bottomed pot with a tight fitting lid, browning the beef roll well on all sides over high heat.
(Side Note: If you use an ovenproof pot, you can finish cooking it for 2 hours in the oven at 250°F, otherwise, finish on the stove top.)
Add the wine and several tablespoons of stock. Bring to a boil and reduce heat to a simmer.
Cover pan with buttered parchment paper and a lid.
Simmer for two hours, basting occasionally with the pan juices and adding a little stock or water if needed.
When meat is tender and done, cut and remove the string. Slice the beef roll into 1" pieces, keeping intact.
Lay the slices out across a warmed serving dish, stacking one edge atop the next.
Simmer the sauce to thicken slightly and drizzle over the slices. Garnish with a border of curly parsley and small red beets, if desired.
Serve immediately.
Steak Sandwiches with Tarragon Mayonnaise
Steak Sandwiches with Tarragon Mayonnaise
- 2 tablespoons fresh tarragon, chopped
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 4 1-inch-thick slices of white bread, toasted
- 1 small head Boston lettuce, leaves washed and dried
- 1 pound cooked sirloin steak, thinly sliced
- 1/3 cup mayonnaise
From the Pits: Shotgun Willie’s Rowdy Rub Recipe
Shotgun Willie’s Rowdy Rub
Ingredients:
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon marjoram
1 tablespoon dry mustard
1-1/2 tablespoons fresh cracked peppercorns
Preparation:
Place all in a spice grinder and pulse a few times to blend thoroughly. Store like all spices, in a tightly sealed jar away from heat and light.
Caesar Salad Beef Burgers on Garlic Crostini Recipe
Caesar Salad Beef Burgers on Garlic Crostini
Ingredients:
Beef Burgers:
1-1/2 pounds ground beef
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon peppersalt and pepper
4 romaine lettuce leaves
1/4 cup freshly shaved or grated Parmesan cheese
romaine lettuce leaves (optional)
Garlic Crostini:
8 slices sourdough bread (about 4 x 3 x 1/2-inch)
extra virgin olive oil
2 large cloves garlic, cut lengthwise into quarters
Preparation:
Combine ground beef, minced garlic, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl, mixing lightly but thoroughly. Lightly shape into four 3/4-inch thick patties, shaping to fit the bread slices.Place patties on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color, turning occasionally.Season with salt and pepper, as desired.
Meanwhile brush both sides of bread slices lightly with oil. Place bread around outer edge of grid. Grill a few minutes until lightly toasted, turning once.Remove bread from grid; rub both sides of each slice with a garlic quarter.
Place one lettuce leaf on four of the crostini, top each with a burger. Sprinkle evenly with cheese, cover with remaining crostini.Cut burgers in half, if desired, arrange on lettuce-lined platter, if desired.
Cooking Note: Use a vegetable peeler to shave Parmesan cheese quickly.
Source: National Cattlemen's Beef Association http://www.beef.org/
Southern Italian Beef Steak & Pasta for Two Recipe
Southern Italian Beef Steak & Pasta for Two
Ingredients:
2 beef tenderloin or eye round steaks, cut 1 inch thick (about 8 ounces)
3/4 cup uncooked penne pasta, cooked
2 tablespoons grated Romano cheese
Sauce:
1 tablespoon olive oil
1/4 cup chopped onion
1 clove garlic, minced
3/4 pound fresh plum tomatoes, seeded, chopped
1/4 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon freshly ground black pepper
1 tablespoon chopped fresh basil
1 tablespoon grated Romano cheese
Preparation:
Heat oil in medium saucepan over medium heat until hot. Add onion and garlic; cook and stir 4 minutes. Stir in tomatoes, sugar, salt, nutmeg and pepper; cook and stir 5 minutes. Stir in basil and 1 tablespoon cheese. Cover; remove from heat.
Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook tenderloin steaks 10 to 13 minutes (eye round steaks about 8 to 10 minutes), turning occasionally. Season with salt and pepper.
Spoon tomato sauce over pasta; sprinkle with 2 tablespoons cheese. Serve with steaks.
Source: http://www.beefitswhatsfordinner.com/recipes/rcp_00250_00.asp
Woodford Reserve Steak Bites Recipe
Ingredients:
1 C Woodford Reserve bourbon
2 lbs filet mignon
salt and freshly ground pepper to taste
2 Tbs olive oil
2 Tbs butter
1 large white onion, sliced
1 large red onion, sliced
1 baguette French bread, cut into 1/4 to 1/2 inch slices
1/2 C crumbled blue cheese
1/2 C sour cream
1 bunch flat-leaf parsley, trimmed
3/4 C grape tomatoes, cut into halves or quarters
Preparation:
Pour the bourbon over the filet in a shallow dish, turning to coat. Marinate in the refrigerator for 1 hour, turning occasionally. Drain, discarding the marinade, and season to taste with salt and pepper.
Preheat the oven to 350°. Heat the olive oil in a large ovenproof sauté pan. Add the filet to the hot oil and sear for 1 minute per side. Roast for 15 minutes or until a meat thermometer registers 145° for medium-rare. Let rest for 15 minutes. Cut the filet lengthwise into halves and cut each half into 18 thin slices for a total of 36 slices. Heat the butter in a large sauté pan over medium-low heat. Add the onions and cook for 25 minutes or until the onions are deep golden brown in color and caramelized, stirring occasionally. Preheat the broiler. Arrange the bread slices in a single layer on a baking sheet and broil until brown on both sides. Mix the cheese and sour cream in a bowl.
To serve, arrange 1 filet slice on each toasted baguette slice. Layer each with some of the
caramelized onions and a dollop of the cheese mixture. Top with a sprig of parsley and a tomato half.
MAKER'S MARK GRILLED STEAK MARINADE
MAKER'S MARK
For each steak -
Ingredients:
1 tbsp. olive oil
1 tsp. sage
1 tsp. garlic powder
1 tsp. lemon juice
1 tbsp. Maker's Mark (1/2 oz.)
Preparation:
Place steak in deep dish and rub with olive oil. Crush sage and rub on both sides. Then sprinkle the bourbon and lemon juice on both sides. Dust with garlic powder and put steaks aside to marinate for about 2 hours. Turn them several times.
Cook steaks over a hot grill to medium or medium rare.
Andouille and Beef Burgers Recipe
Andouille and Beef burgers with spicy mayo
Ingredients:
Spicy mayonnaise
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Cajun or Creole seasoning blend
1/4 teaspoon hot pepper sauce
Burgers
1/2 pound andouille sausage, cut into scant 1/4-inch cubes
3/4 cup pecans, toasted, chopped
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 pounds ground beef chuck or ground beef
Caramelized onions
1 1/2 pounds onions, thinly sliced
2 tablespoons olive oil plus more for brushing grill rack
3 garlic cloves, minced
1 tablespoon golden brown sugar
6 large hamburger buns, split
8 ounces crumbled blue cheese
12 pickled okra pods, halved lengthwise
3 cups watercress tops
Preparation:
For mayonnaise: Mix all ingredients in small bowl. Cover and chill. Do ahead: Can be made 2 days ahead. Keep chilled.
For burgers: Toss first 4 ingredients in large bowl. Add beef; blend gently. Shape mixture into six 1/2-inch-thick patties. Transfer patties to small baking sheet. Do ahead: Can be made 1 day ahead. Cover and chill.
For onions: Prepare barbecue (medium-high heat). Toss onions and next 3 ingredients in large skillet. Place skillet on grill; cook until onions are golden, stirring often, about 25 minutes. Remove from grill; season with salt and pepper.
Brush grill rack with olive oil. Grill buns, cut side down, until golden, about 2 minutes. Transfer buns to work surface.
Grill burgers until brown on bottom, about 3 minutes. Turn over; sprinkle with cheese. Grill until burgers are cooked to desired doneness, about 3 minutes for medium. Place some onions, then burger, on each bun bottom. Top each with okra and watercress. Spread mayonnaise on cut side of bun tops; place on burgers. Serve with remaining mayonnaise.
