The Steak

Grill Week

Day 6

The Steak

For the final day of Grill Week, I decided to go for the Big Daddy, the king of all barbecues - The Steak!

The first time I ever made a steak for my husband, I put it on the grill, flipped it over, then flipped it over again...and again...and...well, you get the idea. At this point my sweet fiance came running over (that's right, we weren't even married yet) and promptly informed me that you NEVER flip a steak more than once.

And so began our relationship and me NEVER cooking a steak again. Never. I've just watched him do it. And since he cooks them so well, I don't think I will ever cook a steak.

So, really this post will be typed by me, but dictated by my hubby. And he really is the best at cooking steak...so listen up!

Great Grilling Cuts of Meat:

Ribeye (as shown here - the Cowboy Ribeye with the bone in) - fantastic flavor - very tender

Filet - most tender cut of meat, more lean than other cuts

New York Strip - high quality cut - not as much fat as Ribeye so easier to trim

Porterhouse / T-Bone - basically a combo of Filet and New York described above

Sirloin - step down in quality, more affordable - still can be a great steak if done right

Ingredients:

Steaks - cuts of meat described above

Seasonings of your choice (my husband keeps his a secret) - but it could include:

Salt,

Pepper,

Onion Salt

Garlic Salt

Dehydrated Onions

Seasoned Salt

...or just cheat and grab the Montreal Steak Seasoning...

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Cooking Instructions

It's important to do two things in preparation for grilling steak:

1. Always grill the steak at room temperature. There is nothing worse than pulling out a frozen steak - or even one out of the cold fridge - and throwing it down on the grill.

2. Season your steak prior to putting it on the grill. I prefer to let it rest a little with the seasonings on both sides.

Now it's time to cook those steaks.

Always preheat your grill. Again you'll want to be using a hot grill - with little flame. Once you place them on the grill you'll want to close the lid and let them work on getting a good sear on the first side. The searing of the meat helps to lock the flavor and juices into the meat.

As you are cooking the steaks, you'll want to take a peek at the bottom to see how quickly they are cooking - and how done the steak is on the first side. Your decision of when to turn the steak will dictate the doneness of the steak. The quicker you turn the steak the closer to 'Rare' it will turn out.

Once you've reached the appropriate cooking time on the first side and turned your steak - work toward having the same level of cooking on the second side. This helps you to have an evenly cooked steak throughout.

Most experienced grillers know that the firmness of the meat when cooked can indicate how done a steak is. As a general rule - the more firm it feels, the closer to 'well done' it is. But also keep in mind that a high quality cut of meat, like a filet or ribeye, won't feel extremely firm until you've completely crispified it.

Once your meat is done, remove it from the grill and let it rest for a few minutes. This will help to finish the cooking process and keep the meat moist, juicy and flavorful.

Now it's time to eat!

Ultimate Burritos

I was hesitant to post this recipe. Not because it isn't good (it is!) but because the pictures really stink! I was using an old camera and as I've said before, my lighting really stinks in my kitchen.

But, I decided that everyone would be understanding and this recipe really needs to be shared.

Have you ever had a great big roast on a Sunday evening and then wondered what you were going to do with the leftovers? Eating microwaved roast can only last for so long before you can't stand it any more.

This is your solution. I used the leftover roast (shredded, of course) to make these burritos. They were awesome!

Ingredients:

3 cups shredded beef

1 1/2 cup (or 1 can) refried beans

1 1/2 to 2 cups shredded cheddar cheese

1 1/2 cups Salsa Verde

tortillas

Mix the first four ingredients all together in a bowl.

Spoon some of the mixture onto a tortilla and roll unto a log. I like to fold in both of the sides as well, so that none of the goodness escapes from the middle.

Place the burritos on a cookie sheet.

Bake at 350 degrees for 20 minutes (or at 250 degrees for an hour - depending on your schedule).

To Serve, place on a plate and top with enchilada sauce or salsa, or just plain sour cream and guacamole. It's up to you! You could even eat them just plain as you jump in the car and run somewhere....believe me, we've done that before.

The great thing about this recipe is that you can mix and match to work for you. If you don't have a lot of shredded beef, just half the recipe. But always make sure you have double meat to beans - that's the only secret (oh and lots of cheese, but that's not a secret).

Enjoy!

Easy Texas Chili

This recipe was inspired from a Campbell's Soup Recipe Book. I took their chili recipe, added some things, left other things out, and then messed with the amounts until I got this recipe. It's really easy and my family loves it.

Ingredients:

1 pound ground Beef

1 medium onion - chopped

1 clove garlic - minced

1 can dark kidney beans, rinsed and drained

2 cans chili beans

1 can (15 oz.) diced tomatoes

1 cup beef broth (can use 1 cup water and 1 beef bouillon cube)

1 1/2 tsp. chili powder

1/4 tsp. ground cumin

1/8 tsp. pepper

1 bay leaf

In a large saucepan over medium-high heat, cook beef and onion. After the beef is cooked, add garlic and cook for 30 seconds more. Spoon off fat.

Stir in kidney beans, undrained chili beans, undrained tomatoes, beef broth, chili powder, cumin, pepper and bay leaf. Heat to boiling. Reduce heat to low. Cover and cook 10 minutes. Remove lid and continue to cook for another 10 minutes stirring occasionally. Remove bay leaf.

Ladle into soup bowls and serve with cheese and sour cream.

Mini Meat Loaves

This is a yummy and simple way to make meatloaf.  In fact, I don't know that I've ever made a regular meat loaf.  These are just too simple and good.  Plus, they taste great with garlic mashed potatoes, and this Idaho girl likes any excuse to have potatoes.


Ingredients:

2 lbs. lean ground beef
1 egg
1 cup ketchup, divided
1 cup bread crumbs
2 Tbsp. minced onion
1 tsp. ground dry mustard
1/2 tsp. seasoned salt
1/2 tsp. basil leaves
2 Tbsp. parsley flakes
1/2 tsp. oregano leaves

Preheat oven to 375 deg.

Combine first 8 ingredients, reserving 1/4 cup ketchup.

Mix thoroughly; shape into 8 loaves and place on large cookie sheet.

Combine 1/4 cup ketchup, parsley and oregano

spoon ketchup mixture over loaves

Bake 35 minutes or until done (165 deg on meat thermometer).

Like I said, great with Garlic Mashed Potatoes.

Slow Cooker Fajitas

1 1/2 lbs flank steak, cut into 4-6 pieces (I used chicken breasts and it was great - about 3 or 4)
1 medium onion, chopped
1 green bell pepper, sliced
1 jalepeno pepper, seeded & chopped
2 garlic cloves, pressed
1 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
10 oz. can Rotel
Flour tortillas
Toppings: Cheddar cheese, sour cream, salsa, guacamole

Place steak (or chicken) in crockpot; top with onion and next 8 ingredients.
Cover and cook on HIGH 4-5 hours or on LOW 7 hours. Remove meat, shred with 2 forks. Serve with tortillas and desired toppings. Makes 4-6 healthy size servings.