Do you like a real punch with your meat? Do you like it when you take a bite and you involuntarily scream, “OOOHHH  WEEEEEEE!”?

Well this recipe is right up your alley. Think Cajun. And have a cold beverage ready. Check this out from our friends at Steakology.com . . .

Spicy Filet Mignon

“I adapted this recipe from a seasoning I saw for blackened catfish. Because these steaks have a lot of kick, I make a more mellow side dish, like buttered potatoes or grilled fresh vegetables.”–Vera Kobiako, Jupiter, Florida

Ingredients

2 tablespoons paprika
2 teaspoons onion salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 teaspoon cayenne pepper
1 teaspoon dried thyme
6 (6 ounce) beef tenderloin steaks (1 1/2 inches thick)

Directions

Combine the seasonings; rub over steaks.

Grill, covered, over indirect medium heat for 9-11 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).

Prep Time: 5 Min
Cook Time: 20 Min
Ready In: 25 Min
Yield: 6 servings

What’s today? Tuesday?

Sounds like a good day for a steak.

Okay, any day sounds like a good day for a steak. So here’s a fun recipe that features port wine. You can’t go wrong there!

Port Glazed Ribeye
(Serves 4)

4 10 oz. Ribeye
2 Cups Beef Stock
2 Cups Port Wine
1 Shallot, minced
1 sprig, Thyme
2 Tbsp. + 1 tsp. Butter
Salt and Pepper

In a small sauce pan, sweat the shallot in 1 tsp. butter, add thyme and beef stock and reduce to ¼ Cup.  Add port wine and reduce to 1/3 Cup and remove from heat.  Whisk in the remaining butter, ½ Tbsp. at a time. Grill steaks to desired doneness (about six minutes per side for medium, rotating a quarter turn every three minutes to create the cross hatch grill marks.)  Using a pastry or basting brush, coat each ribeye evenly with the glaze and serve.

I like to read slightly off-center humor. Not dirty. Demented. There’s a difference.

So, I came across this post on a blog called “stupidramblings.”

Ah, yes, “stupidramblings.” He’s right up there with Shakespeare, Walt Whitman, and that chick who wrote “Sex and the City.”

The blog’s title alone piqued my interest.

Stupidramblings produced this beauty of a post called “Steak You Can Cut with Plastic Utensils.”

Intrigued? I was. So here it goes . . .

171. Steak You Can Cut with Plastic Utensils.
Marinate 5-6 steaks in:

the juice of two limes (with pulp)
1/4 cup extra virgin olive oil (now with extra virgins!)
2 cloves crushed garlic
1/2 tsp salt
crushed red pepper to taste (use a little more than you think you’ll need–it gets cooked off)
a palmful of tarragon
two drops of orange extract
black pepper to taste (use a little more than you think you’ll need–it gets cooked off)
1 tbsp brown sugar
a pinch of crushed dill weed
a pinch of crushed coriander
3-4 grains of anise seed
and a pinch of cumin

Mix marinade well and pour over the steaks. Marinate overnight.

Cook (BBQ preferably) on very high heat until the inside is slightly pink.

Invite your neighbors over and throw the steaks at them…

It was that last part that had me scratching my head. Throw them at your neighbors? Huh?

But the recipe looks amazing. And people actually commented that they tried it and thought it was perfecto.

Can you really cut the steak with plastic utensils? You be the judge.

Just don’t throw them at your neighbors.

Want to see the whole post? Click here.