Grilling Steak Indoors or Out

Tonight I'm grilling on my Cuisinart indoor grill. This is probably one of the most valuable cooking tools I own in my kitchen.  The plates are removable and dishwasher friendly.  One side holds the griddle plates I use to make pancakes and grilled cheese while the other side holds the grill plates.  The grill side I use for steaks, burgers, chicken or whatever your heart desires.

These are Angus strip steaks that I topped with a light coating of EVOO (extra virgin olive oil), and seasoned on both sides with garlic salt, onion salt, and lemon pepper seasoning.  Grilled 8-9 minutes on each side and served with fresh green beans.  I pay more for my organic fresh green beans this time of year but it's really worth every penny!

The sizzle of steaks on the grill is hard to resist. After the steak is finished cooking, let it rest on a plate for 5-6 minutes.  This will ensure the juices distribute inside the steak and stay inside once you cut into your meal. 

The flip side of the grill makes great grilled cheese sandwiches.

Just a pinch of simple spices and seasonings can make a difference in the taste. What are you grilling tonight?

                                     

Porterhouse Steaks this Grill Tuesday

I love a grilled Porterhouse steak.  (any steak will do).  This recipe uses beer to add an extra "oomph" to the barbecue sauce.  If this is wrong, I don't want to be right!  I found this recipe in Food & Wine Magazine (June 2014).  Check it out.

Serves 4.  

Two 1/4 lb. porterhouse steaks, cut 1 1/4 inches thick

Salt and pepper

1/2 cup your favorite bottled barbecue sauce

1/4 cup beer, preferably American lager

Vegetable oil, for brushing

Light your gas grill and season the steaks with salt and pepper generously.  Let them stand at room temperature for 30 minutes.  In a small bowl, whisk the barbecue sauce with the beer.  

Oil the grill grate.  Grill the steaks over high heat, turning once, until lightly charred on both sides, about 6 minutes total.  Baste the steaks with the barbecue sauce and grill, turning and basting occasionally, until glazed.  If you use an instant read thermometer inserted in the thickest part of the meat, it should register 120 for medium-rare for 3-5 minutes more.  Transfer the steaks to a carving board and let them rest for 10 minutes before serving.  

Serve up with your favorite salad and/or veggie to enjoy.  

Happy Grilling!

I took the grilling when Mother Nature decides it will rain each day "challenge" & won!

CHOW.com

Our summer weather so far in the Midwest has been, shall we say, Interesting!  A week hasn't gone by without severe weather threats, tornado watches or warnings, torrential rains and flooding. You get the idea.  The date I choose to have the family over to celebrate a birthday recently was one of these days, leaving me to figure out how I could cook and serve 14 sirloin steaks, bratwursts and hot dogs on a moments notice.  My picnic idea was literally washed away.  I became resourceful and we picnicked indoors. 

 I learned how to bake , not broil, grill or pan cook my steaks 101.  Hot dogs and brats were cooked stove top while the oven preheated.  Here's how it went down and actually, the steaks were good!  My blue cheese compound butter recipe (thank you carlahall of thechew on ABC) saved the day with tons of flavor and kept my omahasteaks from drying out.  This recipe is below. 

Use shallow pans lined with foil and lightly sprayed with non stick baking spray.  Thanks to samsclub, I always keep a supply of foil cooking pans in my homes for easy cooking and cleanup when entertaining.  Preheat your oven to 400 degrees.  Spread blue cheese butter generously on top and bottom of your steaks.  Lay in pans and cook for 20 minutes at 400 degrees.  

Reduce the temps in the oven to 300 degrees and cook for 50 minutes, turning the steaks over halfway through.  The internal temp of the meat should reach 115 degrees.  (Check out weber for the 6492 Instant Read Thermometer.  Sells for $9.99 on Amazon.  It has a great digital display that reads the temperature quickly and automatically shuts off after 15 minutes. )

Take steaks out of the oven and let them rest, covered with foil, for 20 minutes.  Serve and enjoy.

**Blue cheese compound butter to make ahead of time and keep in fridge.  This can be frozen. 

Place 1 lb. softened butter into a bowl.  Gently mix in 1 1/2 ounces room temp blue cheese,  2 tablespoons chopped chives and salt and pepper to taste.   Spoon onto plastic wrap and roll into a log, twisting ends.  Refrigerate at least 30 minutes, slice and enjoy.

Also flavors up corn on the cob, baked potatoes, and green beans.  

So easy and kicks up the flavor to a whole new level.  

Have you made compound butter?

Happy Tuesday and I'm glad you stopped in!