Grilled T-Bone Steaks & Peppers A little something special for your steak. Prep: 5 minutes Cook: 20 minutes Servings: Serves 4 4 T-Bone or Porterhouse steaks, cut about 1-inch thick 4 small red, yellow or green bell peppers, cut into quarters 1/4 cup salted butter, very soft 2 Tbsp. finely chopped green onion 1 tsp. minced garlic Placed steaks and bell peppers on grid over medium, ash-covered coals. Grill, uncovered, 14 to 16 minutes until steaks are medium rare to medium doneness and peppers are tender, turning occasionally. Meanwhile, combine butter, green onion and garlic in small bowl. Stir with fork until uniformly blended. Top each steak with 2 Tbsp. of butter mixture. Combine bell peppers with 2 Tbsp. butter mixture in medium bowl; toss. Serve steaks with bell peppers. Season with salt and pepper, as desired. ____________________________________________________________________________ Beef Steaks with Peppercorn Wine Sauce Elegant beef dish in 20 minutes. Prep: 2 minutes Cook: 18 minutes Servings: Serves 4 4 tenderloin steaks, cut 1 inch thick 1 1/2 tsp. cornstarch 1 cup ready-to-serve beef broth 1/8 tsp. dried thyme leaves 1 small bay leaf 2 Tbsp. dry red wine 1/8 tsp. black peppercorns, crushed Heat large heavy skillet over medium heat 5 minutes. Place beef steaks in skillet and cook 8 to 10 minutes for rare (140ºF) to medium (160ºF), turning once. Meanwhile, dissolve cornstarch in broth in small saucepan. Bring to a boil and cook until slightly thickened, about 1 minute. Stir in thyme and bay leaf. Reduce heat to medium and cook until mixture is reduced to approximatley 1/2 cup, about 5 minutes. Stir in wine and peppercorns; cook 3 minutes, stirring occasionally. Remove bay leaf. Spoon over steaks. ____________________________________________________________________________ Blue Cheese Tenderloin Steaks A great way to add zip to a fabulous meal. Prep: 10 minutes Cook: 15 minutes Servings: Serves 4 4 beef tenderloin steaks, cut 1-inch thick 2 Tbsp. cream cheese, softened 4 tsp. crumbled blue cheese 4 tsp. plain low-fat yogurt 2 tsp. minced onion dash white pepper 1 large clove garlic, halved 1/2 tsp. salt, divided 2 tsp. chopped parsley Combine cream cheese, blue cheese, yogurt, onion and pepper. Set aside. Rub each side of steaks with cut surface of garlic. Place steaks on rack in broiler pan so surface of meat is 2-3 inches from heat source. Broil 5-6 minutes. Season with 1/4 tsp. salt. Turn and broil 3-4 minutes. Season with remaining salt. Top each steak with an equal amount of the cheese mixture. Broil an additional 1-2 minutes. Garnish with chopped parsley. ____________________________________________________________________________ Peppered Steaks Incredible steak, incredible sauce. Prep: 30 minutes Cook: 20 minutes Servings: Serves 4 4 tenderloin steaks 4 Tbsp. crushed black peppercorns 1 Tbsp. oil 2 Tbsp. butter 2 Tbsp. brandy 1 large onion, chopped 1 Tbsp. parsley, chopped 1 Tbsp. ground pepper 1 cup beef broth 1 Tbsp. Worcestershire sauce 1 tsp. celery salt 1 Tbsp. mustard 1/2 cup sherry 1/2 cup whipping cream Pound black peppercorns into each steak. Brush with oil and allow to sit at room temperature for 30 minutes. Heat 1 Tbsp. oil and 2 Tbsp. butter in large skillet. Pan sear steaks 2 minutes on each side. Pour 2 Tbsp. brandy over steaks and carefully ignite with fire starter or extra long match. When flames die out, remove steaks to heated plate. Keep warm. Add chopped onion, chopped parsley, ground black pepper, beef broth, celery salt, mustard, sherry and whipping cream to pan juices. Saute over high heat 5 minute, until slightly reduced and thickened. Return steaks to skillet, cover and simmer 5 minutes. Remove lid and continue to simmer 2 minutes. Serve immediately. ____________________________________________________________________________ Tenderloin Portobellos for Two A special dinner for two special people. Prep: 5 minutes Cook: 15 minutes Servings: Serves 2 2 tenderloin fillets, approximately 1-inch thick 2 whole portobello mushrooms 2 tsp. Montreal Seasoning or rub of your choice -- olive oil Rub steaks on each side with 1/2 tsp. Montreal seasoning. To prepare mushrooms, use a spoon to scrape gills from underside of cap, rinse quickly and pat dry with paper towel. Brush with olive oil and sprinkle with salt and pepper. Place steaks and mushrooms on grill over medium coals. Grill steaks to 140°F internal temperature for medium-rare doneness (11-13 minutes). Place each mushroom on a serving plate and top with steak. Drizzle with Bearnaise Sauce and garnish with sprig of fresh tarragon, if desired. ____________________________________________________________________________ 5 minute Rib Eye Prep: 5 minutes Cook: 10 minutes Servings: 1 serving 1 (12 or 14 oz) ribeye 1/4 cup blue cheese crumbles 2 Tbsp. chopped pecans Season Ribeye as desired and place on a heated broiler pan. Broil steak 4 to 5 inches from the heat source until desired doneness. Remove steak from oven, top with blue cheese crumbles and chopped pecans. Return to oven just until blue cheese crumbles melt. Serve immediately. ____________________________________________________________________________ Chile Stuffed Steaks Strip steaks stuffed with the fabulous flavor of chilies. Prep: 5 minutes Cook: 15 minutes Servings: Serves 4 4 strip loin steaks or 1 lb. top sirloin steak, 1 inch thick Stuffing: 2 cans (4 oz. each) diced green chilies 1 Tbsp. olive oil 4 medium cloves garlic, minced 1/4 tsp. dried oregano leaves 1/4 tsp. black pepper 4 tsp. fresh cilantro, minced Rub: 1 tsp. black pepper 1 tsp. garlic salt 1/8 tsp. cayenne pepper (optional) Cut a horizontal pocket in each steak to prepare for stuffing. To make stuffing: heat oil in non-stick skillet over medium heat. Add green chilies, garlic, oregano and pepper. Cook, stirring, 4 minutes. Remove from heat and add cilantro. Stuff each strip steak with one-fourth of chili mixture. Lightly season both sides of steaks with rub mixture. Grill steaks 4 to 6 inches over coals for 12 minutes total, turning once. ____________________________________________________________________________ Fandango Sirloin Steak A recipe from Chef Peter Rosenberg of DELICATEXAS. So good it'll make you dance the Fandango. Prep: 10 minutes Refrigerate: overnight Cook: 10 minutes Servings: Serves 4 1 boneless top sirloin steak,(1 to 1-1/2 lbs.) cut 1-inch thick 1 Tbsp. garlic powder 1/2 Tbsp. granulated sugar 1 tsp. white pepper 1 Tbsp. salt 1 Tbsp. chili powder 1/2 Tbsp. coriander seed 1/4 tsp. cayenne pepper -- olive oil Cut sirloin steak into four equal portions. Combine seasonings and lightly press mixture into both side of steaks. Brush meat generously with olive oil. Cover and refrigerate overnight. Grill steaks for 7 minutes (3-1/2 each side) on high heat for medium-rare (150°F). ____________________________________________________________________________ Caesar Beef Kabobs A meal-in-one! Prep: 15 minutes Cook: 15 minutes Servings: Serves 4 1 lb. boneless beef top sirloin steak, approximately 1-inch thick 4 small new potatoes (about 1/2 lb.) cut into quarters 1 medium red bell pepper, cut into 1-inch pieces 1 small onion, cut into 1-inch pieces 1/2 cup prepared non-creamy Caesar dressing -- salt and pepper, to taste Place potatoes in microwave-safe dish; cover with plastic wrap; fold back corner to vent. Microwave on HIGH 4 to 7 minutes or until potatoes are just tender, stirring once. Cool slightly. Cut steak into 1-1/4 inch pieces. Combine beef, potatoes, bell pepper and onion in large bowl. Drizzle with all but 2 Tbsp. of the dressing; toss to coat. Alternately thread beef and vegetables onto eight 9-inch metal skewers. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, about 10 to 12 minutes for medium rare to medium doneness, turning occasionally. Season with salt and pepper, as desired. Drizzle kabobs with remaining 2 Tbsp. dressing before serving. ____________________________________________________________________________ Sweet & Spicy Petite Sirloin Steaks with Vegetable Barley Risotto A great steak with delicious veggies...the perfect combo. Prep: 5 minutes Cook: 15 minutes Servings: Serves 4 1 lb. boneless beef top sirloin steak, cut 3/4-inch thick 1/2 cup ready-to-serve beef broth 1/4 cup balsamic vinegar 2 Tbsp. jalapeno pepper jelly -- Vegetable Barley Risotto Seasoning: 3/4 tsp. garlic salt 3/4 tsp. chili powder 1/2 tsp. coarse grind black pepper 1/4 tsp. ground cumin 1/4 tsp. dried oregano leaves Prepare Vegetable Barley Risotto. Meanwhile cut beef steak crosswise into four equal "petite" steaks. Combine seasoning ingredients; press evenly into both sides of each steak. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook about 8 to 10 minutes for medium rare to medium doneness, turning once. Remove steaks; keep warm. Add broth, vinegar and jelly to skillet; cook until browned bits attached to skillet are dissolved and sauce thickens slightly, about 3 to 5 minutes. Spoon sauce over steaks and serve with barley risotto. ____________________________________________________________________________ Steak au Poivre A great dinner in a hurry. Cook: 20 minutes Servings: Serves 4 1 lb. boneless beef top sirloin steak, cut 1 inch thick 2 Tbsp. black peppercorns, crushed 3 Tbsp. butter or margarine, divided 1/4 cup minced shallots or onion 1/2 tsp. hot pepper sauce 3 Tbsp. gin Cut beef steak into 4 equal portions; press peppercorns evenly into both sides. Heat 1-1/2 Tbsp. butter in large skilet over medium heat until bubbly. Cook steaks 10-12 minutes for rare (140°F) or to desired doneness, turning once. Remove to warm platter. Add shallots to skillet; cook 2 minutes, stirring frequently. Stir in pepper sauce. Add gin; carefully ignite with match. When flames die out, remove from heat, swirl in remaining butter until melted. Pour over steaks. ____________________________________________________________________________ Hickory Smoked New York Strip Steak Prep: 5 minutes Cook: 20 minutes Servings: Serves 4 4 New York Strip Steaks, approximately 1-inch thick 2 Tbsp. chili powder 2 Tbsp. brown sugar 1/2 tsp. finely minced garlic 2 tsp. olive oil -- salt and pepper, to taste Combine chili powder, sugar and garlic. Add olive oil and combine to paste-like consistency. Season steaks with salt and pepper. Rub chili powder mixture into both sides of steaks. Cold Smoke steaks for approximately 8 minutes. To cold smoke: Heat one side of grill, adding hickory chips (or wood of your preference). When coals are hot, place meat on grid away from fire so meat is not directly over heat. Finish by indirect grilling for approximately 4 minutes on each side to desired doneness. For indirect grilling: On hot side of grill, arrange an equal amount of coals on either side of an aluminum drip pan. Place beef on grate over drip pan so beef is not directly exposed to flame. ____________________________________________________________________________ Sirloin of Beef in a Rosemary Crust Definitely not the same old steak. Prep: 20 minutes Refrigerate: 30 minutes Cook: 10 minutes Servings: Serves 8 8 sirloin steaks (approximately 8 - 10 oz. each) 1 cup flour 1/2 cup olive oil 1/3 cup spicy mustard 1/4 cup green peppercorns, drained 8 egg yolks 1/4 cup milk 1-1/2 cups fresh rosemary, cleaned from stem 1 cup pine nuts 2 cups dry bread crumbs 1/2 cup garlic, minced 1/2 cup shallots, minced 2 Tbsp. salt Trim all fat from the sirloins. In very hot skillet, sear each side of sirloins. Chill sirloins in refrigerator until cool to the touch. Meanwhile, combine spicy mustard, peppercorns, egg yolks and milk in food processor until peppercorns are minced. Put in dish large enough to dip steaks in. Toast pine nuts in a dry skillet, stirring constantly until lightly browned. Combine rosemary, browned pine nuts, bread crumbs, garlic, shallots and salt in blender to coarse texture. Pour into a separate dish large enough to dip steaks in. Dust sirloins with flour and dip in egg wash mixture. Roll and press in the crust mixture, coating the entire sirloin. Heat a large skillet with 1/2 cup olive oil until hot. (A rosemary leaf will pop when it touches the oil at the proper temperature.) Saute each steak until browned on both sides, approximately 4 minutes on each side. If you want your sirloin cooked past medium-rare, use a 350 degree oven for another 3-6 minutes. ____________________________________________________________________________ RIBS Barbecued Beef Ribs Great for summertime picnics. Cook: 1-1/2 hours Servings: Serves 4 2 lbs. beef ribs 1/4 cup peach preserves 1/2 cup water -- juice of 1 lemon 1-1/2 Tbsp. brown sugar 1 Tbsp. vinegar 1/2 tsp. paprika -- freshly ground black pepper 2 Tbsp. Worcestershire sauce 2 Tbsp. cornstarch Preheat oven to 450°F. Place the ribs on a rack in a shallow baking pan and roast in oven for 30 minutes. In a small saucepan, combine all other ingredients, except cornstarch, and cook over medium heat, stirring constantly, until it begins to boil. Mix cornstarch with 2 Tbsp. water and gradually add to mixture until thickened. Set sauce aside. Remove the ribs and rack from pan and pour off the fat. Reduce oven heat to 350°F. Return ribs to the pan, and pour the sauce over them. Continue to roast uncovered, basting occasionally, until ribs are tender, about 1 hour. ____________________________________________________________________________ Terrific Oven-Barbecued Beef Ribs Texas barbeque from stove to oven. Prep: 10 minutes Cook: 3 hours Servings: Serves 6-8 5 lbs. beef short ribs 1/2 cup water 1 1/2 tsp. salt Your choice of BBQ sauce Trim ribs. On medium high heat, brown meat in a large heavy skillet, being careful not to scorch. Drain all fat from skillet. Pour water over ribs; sprinkle with salt. Cook on very low heat until tender, about 2 to 2-1/2 hours; turning ribs frequently. When ribs are tender, remove from skillet and dip each in sauce making sure ribs are well covered. Place ribs, in single layer, on large cookie sheet. Bake in 350ºF oven for approximately 30 minutes, turning once. Remove from oven, cool 5-10 minutes. Warm remaining sauce and serve with ribs. ____________________________________________________________________________ Ginger-Orange Barbecued Beef Back Ribs East meets west in this Oriental BBQ. Prep: 5 minutes Refrigerate: Overnight Cook: 1 hour Servings: Serves 8 6 lbs. beef back ribs 1 cup orange juice 1/3 cup lemon juice 1/3 cup honey 2 Tbsp. soy sauce 1 Tbsp. fresh ginger, peeled and grated 1 Tbsp. garlic, peeled and minced 2 tsp. lemon zest, grated 1 tsp. salt -- hot chili oil to taste Trim excess fat from back ribs. Combine all other ingredients. Mix well and pour over ribs. Cover and marinate in refrigerator overnight but no longer than 24 hours. Preheat oven to 425°F. Remove ribs from marinade. Reserve marinade in a saucepan. Place ribs on a rack over a pan of hot water in oven. Roast 1 hour, turning once halfway through the cooking until browned and crisp. Reduce marinade to a glaze-like consistency (about 1-1/2 cups). Reduce oven heat to 375°F. Brush ribs with glaze, roast 15 minutes, turn, brush with glaze and roast 15 minutes more. ____________________________________________________________________________ Texas-Style BBQ Beef Ribs Traditional Texas favorite! Prep: 10 minutes Cook: 2_ hours Servings: Serves 6-8 2 racks of beef back ribs (7 ribs per rack) 2 Tbsp. black pepper 1 Tbsp. ground oregano 1 Tbsp. paprika 2 tsp. celery salt 1/2 tsp. ground cayenne pepper Combine all spices. Rub over surface of ribs to coat well. Preheat oven to 300°F. Place ribs on a rack in a roasting pan. Add 1/2-inch of water to bottom of pan. Cover pan with foil and tightly seal edges. Bake at 300°F for 2 hours. Remove ribs from pan and place on grill over medium coals for 15 minutes. Serve with your favorite barbecue sauce. Cut between ribs to serve. ____________________________________________________________________________