Steak Enthusiast

Peter Halferty
Corpus Christi, TX

Diavola Ribeyes

Ingredients:
1 tablespoon olive oil
4 each Kansas City Steak Company 9.5 ounce Garlic-Herb Ribeye Steaks
Salt/Pepper to taste
1/2 cup dry marsala wine
1/2 cup dry red wine
1 1/2 teaspoons minced garlic
1 teaspoon fennel seed
1 tablespoon tomato paste diluted in 1 tablespoon water
1 teaspoon crushed red pepper flakes, or to taste
2 tablespoons minced chives or broad-leaf parsley

Directions:
If a grill is used, rub steaks with olive oil.  If a skillet is used, use a ribbed cast iron skillet and heat the oil over high heat.  Grill or saute steaks over medium-high heat, to desired doneness (we like our steaks rare)….Season Steaks as needed, after cooking.  Meanwhile, in the skillet (or if skillet not used get a sillet and heat 1 teaspoon Olive oil in it over medium-high heat).  Add the liquids to the pan and reduce the liquid slightly.  Add the garlic, fennel seed, diluted tomato paste and pepper flakes.  Cook and stir until the sauce is thick and syrupy, about 1 minute.  Add the steaks just long enough to coat with the sauce.  Transfer to warm plates and spoon the remaining sauce over each of the steaks.  Serve hot…garnished with herbs..

Lesley Pew
Lynn, MA

Buffalo Jerk Tailgating Sauce

Ingredients:
1 onion, minced
2 tablespoons garlic, minced
8 oz. butter
1 cup hot sauce
1 cup soy sauce
2 tablespoons fresh lime juice
1 cup brown sugar
1 cup honey
2 tablespoons fresh ginger
1 tablespoon ground coriander
1 tablespoon cayenne pepper or paprika
1 tablespoon ground cumin
1 teaspoon dry mustard
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground anise

Directions:
Melt butter in a large saucepan over low heat.  Saute the onion and garlic until the onion is translucent.  Add the hot sauce, soy sauce, lime juice, brown sugar, honey, ginger, coriander, pepper, cumin, mustard, nutmeg, cloves, and anise.  Reduce heat and simmer sauce, uncovered, for 20 minutes, stirring occasionally.

Joseph Lareau II
Gig Harbor, WA

Ingredients:
1 16 oz Kansas City strip steak
1 teaspoon kosher salt
1 tablespoon cracked black pepper
1 teaspoon kosher salt
1 clove garlic crushed
butter

Directions:
Mix pepper, salt, and garlic in small bowl. 
Rub on steak, I mean REALLY rub it in on all sides. 
Place on wire rack to rest while you start the coals. 
Go start the coals.  When coals are ready, grill steak
over indirect heat until cooked to your liking.  Move
steak to plate, place one tablespoon butter on top of
steak and let it rest for five minutes.  ENJOY.