Steak Enthusiast

This month’s issue of Marie Claire includes an intriguing little ditty about the “No-Diet Diet” which purportedly includes chocolate cake and steak — or anything else you want to eat for that matter.

(CLICK IMAGE TO ENLARGE)

The article’s premise is that as long as you eat without distractions, chew slowly and stop when you are full you can eat whatever you want.

I’ll go with that.

Steak seemed to be a hot button for the author of this article. A gal after my own heart.

Hey, my diet has included steak for as long as I can remember so I’m glad to see the fashion mags getting on board.

But it’s really all about moderation, people. Don’t eat 12 T-bones in one sitting. Don’t regularly go to those steakhouses where they dare you to eat their 95-oz. Porterhouse. Yeah, they’ll give it to you for free — but you will pay for it later. Trust me.

Get yourself a nice filet, or ribeye or KC Strip, serve it with a reasonable side dish, pair it with some wine and you’ve got a great meal.

There are even heart-healthy choices certified by the American Heart Association. 

So, Marie Claire, you’re on to something. My hat’s off to you.

(Click here if you want to read the entire article.)

Now, if we could just get this magazine’s cover girl, Kate Bosworth, to eat some steak. Those alfalfa sprouts just aren’t doing it, babe.

Do you like a smoky taste?

I do. We’re big outdoor smokers at my house. (Not the nicotine-addicted kind, mind you.)

We fire up the smoker on holidays (yum — smoked turkey) and whenever we are hankering for something with that undeniable flavor.

Here’s a recipe for a smoke-infused filet in red wine sauce with garlic and lots of other amazing flavors.

Try it this weekend and your taste buds will thank you!

Smoked Filet with Marchand de Vin Sauce
(serves four)
4 6oz Filet Mignon
2 Cups Red Wine
1 Cup Beef Broth
2 Shallots minced
1 Clove Garlic minced
1 sprig fresh thyme
2 Tablespoons cold butter cut into four pieces
Juice of 1 lemon
Salt and Pepper
½ cup wood chips for smoking, such as hickory, apple or cherry

In an outdoor smoker or stovetop smoker, prepare wood chips for smoking and smoke filets for ten minutes.  This is not the cooking method but just a step to increase the flavor of the meat.  Grill filets over high heat. Season both sides of steaks with salt and pepper and place on the grill, after three minutes turn a quarter turn.  After three more minutes flip and after three more minutes, one more quarter turn and cook for a final three minutes, this will give your steaks perfect “cross-hatch” grill marks and a medium steak.

In a medium sauce pan add shallot, wine, broth, thyme and garlic and reduce by two thirds.  Strain out shallot, garlic and herb and remove from heat.  Whisk in lemon juice and butter one piece at a time and serve over smoked filets.

I love all the different names for cuts of meat. But my favorite has to be the Cowboy Steak.

There are conflicting ideas as to the real origin of the name, but generally it is any of the cuts with the bone in like bone-in ribeye. Cowboys in days of old used that bone as a handle when chowing down out on the range.

I don’t think they were able to carry a Reed & Barton flatware set around with them while they were wranglin’ doggies.

Their cut of meat looked something like this . . .

I have a feeling their meal was not as neatly presented but you get the idea.

That kind of history fascinates me. People have been enjoying the simple goodness of a great cut of meat cooked over an open flame for centuries and centuries.

I’d say that puts us in great company!

Now, where’d I leave my lasso???