May 30th, 2009

Until We Beef Again . . .

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The conclusion of our Memorial Day carnival of carne came in the form of some amazing barbecue ribs.

We allowed them to share the grill with the steakburgers. They earned it.

ribsburgers

See what I mean? Those ribs were awesome. We dipped them in some spicy barbecue sauce and all was right with the world.

And the steakburgers? Well, they rocked the house. I don’t think we had any left.

It’s a sad day around here when we don’t have leftovers from a HUGE cookout.

But that just tells me it was a job well done! :)

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May 29th, 2009

The Festival of Beef Continues . . .

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We couldn’t celebrate Memorial Day without some good old-fashioned burgers.

Steakburgers, to be exact.

I’ve been informed that there IS a slight difference between hamburgers and steakburgers. Steakburgers have actual steak in them. Hamburgers do not.

And being a steak lover, I MUST have steakburgers.

Here are the burgers just before the addition of some pretty tame flavoring:  salt, pepper and my mother-in-law’s mystery seasoning.

rawburgers

Then we pulled out two steakburgers to ruin, er, season for my husband. He likes tons of Tabasco Worcestershire.

And so it was done.

tabascoburgers

Tomorrow I’ll show you how they turned out, PLUS the other delectable item we cooked. Can you guess what that is?

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May 28th, 2009

Beef Brisket, How I Love Thee

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My eternal love affair with all things beef continues . . .

The weather around here is heating up (thank goodness!) and so is our electric smoker. We broke it out this weekend to smoke up a wonderful beef brisket.

beefbrisket

If you love beef, I’m telling ya, you’d love this brisket.

We just put a garlic, salt and pepper rub on the brisket before putting it in the smoker at 200 degrees F for 10 hours. Ours was about 13 lbs. so it was pretty big.

We then put some hickory wood chips and a couple of charcoal briquettes in the wood box, closed the door and voila!

We use a SmokinTex model 1400 cuz it’s so easy. And we like easy.

We actually did it overnight. So, as we slept, our brisket was smoking. What a delight to wake up the next morning to the smell of a smoked brisket!

We wrapped it in foil and let it sit in the oven (we didn’t turn it on) until we were ready to heat it up and serve it. About 45 minutes before we were ready to eat we heated it at 250 degrees in the oven. Just to warm it up.

Oh. Yum. 

We whipped up some mashed potatoes, had a salad, poured some BBQ sauce over it and we were set!

But that’s not all. Tomorrow I’ll show you what else we made . . .

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May 22nd, 2009

Memorial Day Steak Out

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This is a fantastic article in the Boston Herald with tips for the absolute, most perfect steak this Memorial Day.

Chef Jay Murray, of Grill 23 in Boston, lets us in on his little secrets to creating tasty, tasty steaks. And since he claims to have overseen the preparation of “millions” of steaks, I’m going to listen up. He must know what he’s doing.

jaymurray

Oh, and he even gives us his recipe for chimichurri. Thanks, Jay!

Check it out here and test out his techniques yourself this weekend!

Photo courtesy of Patrick Whittemore/The Boston Herald.

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May 21st, 2009

Steak Recipe: Memorial Day Menu

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Looking for an entire, ready-made Memorial Day menu?

Look no further than this little carb-smart baby here.

It includes an ENTIRE menu, shopping list and recipes for all of this . . .

  • T-Bone Steaks With Grilled Onions
  • Cucumber Bullseyes
  • Deviled Eggs
  • Sesame Green Bean Packets
  • Company Broccoli
  • Down Home Cole Slaw
  • Cauliflower Fauxtato Salad
  • Cherry Coke Salad
  • Georgia Peach Iced Tea
  • Cherry Lemonade
  • Couldn’t you just die? It all sounds so delicious I’m ready for Memorial Day to happen RIGHT NOW.

    Look, even President Obama would wait in line for some of this . . .

    obama1

    So head on over to this link if you want to get crackin’ on your shopping list for Memorial Day weekend. Wheeee!!

    Menu courtesy of carbsmart.com.

    Photo courtesy of chetculver.com.

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    May 20th, 2009

    A Day to Remember

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    This is awesome . . .

    cartoon

    I plan to focus on the food — for sure — this weekend, but I won’t forget the reason we have Memorial Day to begin with.

    Thanks to those who made the ultimate sacrifice in defending our country, we still have a country to defend.

    Cartoon courtesy of Joe Heller/Green Bay Press-Gazette.

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    May 15th, 2009

    Steak as Art

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    I saw this painted on a store window in town and I thought you needed to see it . . .

    photo4

    I can’t even think of all the things I need to say about this.

    First, is that a steak in that pot/Dutch oven-thingy?

    If so, why exactly is it in that pot thingy? Is it a roast? Or is it a steak?

    What is it!?! Help me!

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    May 14th, 2009

    May is Hamburger Month

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    My homage to National Hamburger Month . . .

    photo1

    What’s yours?????

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    May 12th, 2009

    Steak Heaven

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    That’s where we were on Sunday as we celebrated Mother’s Day with ribeyes and strips. 

    steakmeal

    Some were thick cut, some were thin and some were in between. 

    Some had spicy marinades and some just had salt and pepper.

    We aim to please and, believe me, everyone was pleased.

     We put the steaks on the grill while everyone settled in and the sun was still shining . . .

    rawstrips

    Do you see those strips? They’re to die for. They’re marinaded in spicy Tabasco Worcestershire sauce, salt and pepper and a new mixture of seasonings my mother-in-law gave us.

    Even I don’t know what’s in it. But that’s half the fun.

    Now, check out this mouth-watering ribeye . . .  

    ribeyeongrill

    Couldn’t you just eat it up?

    Well, I did. Sorry.

    I like ‘em thinly cut and this one was absolutely perfect.

    Just like Mother’s Day.

    I marinaded mine in regular Worcestershire sauce, the mystery seasoning mix and salt and pepper. I can’t take it quite as spicy as my husband can.

    Then, when it was on my plate I used the ever-present Teriyaki sauce to bring out every last juicy drop of goodness.

    I think there was a point during the meal where no one spoke to me.

    I was having some kind of Zen moment. You know, just me and the steak. As one.

    Hope your day was just as wonderful!

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    May 9th, 2009

    May: National Hamburger Month

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    So, it’s National Hamburger Month. What does one do to celebrate?

    burger-harley

    Why, eat hamburgers, er, steakburgers, of course!

    What’s the difference between steakburgers and hamburgers? Just a few letters of the alphabet, really.

    “Steakburger” sounds so much better. And classier.

    Both are created with some form of ground beef. And both are delicious.

    So how passionate are you about your burgers? It’s really a national obsession. And with these warm months heating up, it’s totally time to fire up the grill and experiment.

    I know we’ll be doing that at our house. I’ll show you the photos soon.

    In the meantime, Happy, Happy Hamburger Month!!

    Photo courtesy of TopSpeed3 via dvorak.org.

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    May 8th, 2009

    Steak Recipe: Mother’s Day Appetizer

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    Want to walk on the wild side? This appetizer recipe will do you right for Mother’s Day IF your mom is willing to try Steak Tartare.

    Serve it as an appetizer, or heck, serve it as a meal. But just one tip, don’t “surprise” Mom with this without fair warning. You want her to speak to you again.

    If she’s game, serve away! Happy Mother’s Day, moms! 

    Duo Filet Appetizers

    (Serves 10)

    Steak Tartare

    2 6 oz. Filet Mignon

    2 Fresh Egg yolks

    4 Anchovy Filet, packed in oil

    4 tsp. Capers

    2 Tbsp. Dijon Mustard

    3 Tbsp. Red Onion, finely minced

    1 Tbsp. Parsley, chopped

    Salt and Pepper

    Finely chop the filet until evenly minced and set aside.  Combine the anchovy, capers and mustard and mix in a mortar and pestle or mash with the back of a fork until formed into a paste.  Mix in the onion, parsley and yolks and stir to combine.  Season the meat with salt and pepper and mix with the anchovy mixture.  Serve with toast or crackers.  (Note, consuming raw or undercooked foods may lead to food borne illness.)

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    May 7th, 2009

    Steak Countdown

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    I’m getting ready for Mother’s Day over here. Now starts the countdown.

    Sunday, it’s go time.

    Okay, so I’m a mom but I’ve invited my mom over for some steaks.

    I love steak.

    So does that mean I’m celebrating myself?

    I don’t know.  It’s too deep.

    I just know we’re having steak.

    And I’m gonna rock the Teriyaki sauce.

    Mother’s Day, you’re the best.

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    May 1st, 2009

    What’s YOUR Favorite Steak?

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    Our friends over at About.com are doing a poll asking readers, “What is your favorite steak?”

    They have some choices for you — or you can add in your own.

    Mine’s the ribeye. I love its texture and flavor.

    Here’s what the poll looks like . . .

    POLL: What is your favorite steak?
    1) Filet Mignon
    2) Flank Steak
    3) Hanger Steak
    4) New York Strip
    5) Porterhouse
    6) Rib Eye
    7) T bone
    8) Tenderloin
    9) Tri-Tip Steak
    10) Something Else (please specify in the comments)

    It cracks me up that the 8 above turned into a smiley face. Subliminal message maybe? Perhaps SOMEONE wants the tenderloin to win.

    Head on over to About.com and give them a piece of YOUR mind (just not a piece of your steak.)

    You can’t let the other cuts win. Let your voice be heard, man!

    Poll courtesy of About.com.

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    About Me

    Hi! My name is Dena P., and I love steak. In fact, I’ve been on a quest for the perfect steak for a few years now.

    I love experimenting with food and I like to get my family, friends and neighbors involved. They add a lot to my cooking experience by helping me perfect techniques and sharing recipes.

    Read More About Me »

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