Steak Enthusiast

Terry Pitt
Woodbine, MD

JaMakinMeCrazy Steak with Jerked Lime Butter

Ingredients:
Rub:
6 spring onions – sliced
1 habanero or Scotch Bonnet pepper
2 t allspice berries
1 T chopped fresh thyme
2 t cinnamon
1 t grated nutmeg
1 t brown sugar
1 1/2 t salt
1 t freshly ground black pepper
1/4 cup can vinegar
1 T canola oil
2 T dark rum

Compound Butter:
1/4 c. softened butter
1 clove garlic
1/2 t jerk rub from above
1 T lime juice plus zest
1/2 T chopped parsley

Directions:
For the rub, combine all the ingredients in a food processor.  Rub the steaks generously (retaining 1/2 t for the compound butter) and place in Ziploc baggies.  Refrigerate overnight.

One hour before grilling, make the compound butter.  Combine all the ingredients in a food processor.  Spoon the compound butter on to wax paper and roll it tightly to form a log.  Refrigerate for 1 hour.

30 minutes before grilling, plate the steaks and leave at room temperature to take the chill off.  Light the grill. 

When the grill is screaming hot (500), sear the steaks about 2 minutes and turn 90 degrees to create a cross hatch pattern.  Continue grilling for about 2 minutes.  Flip and repeat the process, but only 1 minute after you turn them 90 degrees.  Remove from heat.  Place a slice of the compound butter on top of each steak and allow the steaks to rest under aluminum foil for at least 15 minutes.  Enjoy!!

Barbecue sauce recipes continue today.  There are
more bottled barbecue sauces available to buy online or
at the grocery store than ever before.  Why not try one of these
recipes, though, and experience the satisfaction of creating
something yourself?  (And you’ll be the one who’ll be getting
the compliments, too).

Gather your ingredients now, then plan to brew some magic
in the kitchen this weekend.  Try using fresh herbs where
possible, and fresh garlic or lemon juice.  Some of the recipes
here require some additional time to simmer slowly over low heat,
so plan accordingly.

Mary Forte
Oxford, MI

Sauce with a Bite

Ingredients:
2-14 oz bottles ketchup
1 cup water
1 Tablespoon dry mustard
1 cup brown sugar; packed
1/4 cup vinegar
2 teaspoons celery seed
2 teaspoon paprika
2 teaspoons chili powder

Directions:
Mix all of the ingredients together; put into a saucepan and cook over medium heat for 1/2 hour.  Stirring occasionally.  Use as bar-b-cue sauce or slather on steak or burger after grilling.