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Strip Steak with Fresh Herbs

Strip Steak with Fresh Herbs

INGREDIENTS:

  • 2 beef Strip Steaks Boneless, cut 1 inch thick (about 10 ounces each)
  • Salt

Seasoning:

  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon chopped fresh oregano
  • 2 teaspoons freshly grated lemon peel
  • 3 cloves garlic, chopped
  • 1/4 teaspoon pepper

COOKING:

  1. Combine Seasoning ingredients in small bowl; reserve 2 teaspoons for garnish. Press remaining seasoning evenly onto beef steaks.
  2. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  3. Carve steaks into slices. Sprinkle with reserved seasoning and salt, as desired.
Pepper Top Round Steak

Pepper Top Round Steak

Ingredients:

  • 1 beef Top Round Steak, cut 3/4 inch thick (about 1 pound)
  • 1 pound asparagus, trimmed
  • 1 teaspoon olive oil
  • 3 tablespoons shredded Parmesan cheese
  • Salt
  • Hot cooked orzo (optional)

Marinade:

  • 1/4 cup red wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme
  • 2 large cloves garlic, minced
  • 2 teaspoons steak seasoning blend
  • 1 teaspoon crushed red pepper

Directions:

  1. Combine Marinade ingredients in medium bowl. Place beef Steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  2. Remove steak from marinade; discard marinade. Toss asparagus with oil. Place steak in center of grid over medium, ash-covered coals; arrange asparagus around steak. Grill steak, covered, 10 to 11 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) doneness, turning occasionally. (Do not overcook) Grill asparagus 6 to 10 minutes (over medium heat on preheated gas grill, covered, 8 to 12 minutes) or until crisp-tender, turning occasionally.
  3. Immediately sprinkle cheese over asparagus. Carve steak into thin slices. Season with salt, as desired. Serve with asparagus and orzo, if desired.
Lemon and Thyme Rub

Lemon and Thyme Rub

Ingredients:

  • 3 tablespoons chopped fresh thyme
  • 2 tablespoons minced garlic
  • 1 tablespoon freshly grated lemon peel
  • 1 tablespoon olive oil
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon salt
Prime Rib

Prime Rib

Delicious Prime Rib!

Prime Rib roast with or without bone  (any size)

Preheat   oven to 550°F degrees.

Make a   rub of salt, pepper and garlic powder and apply to meat. Place meat in a   shallow roasting pan fat side up.

Roast at   550°F at 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and   7 minutes per pound for WELL DONE.

Turn off   oven at the end of cooking time   and  DO NOT OPEN OVEN DOOR FOR TWO HOURS.

At the   end of the 2 hours, remove meat from oven to slice; it comes out perfect   everytime.

Works the   same with Roast beef. The next time you want an easy hands-off, tender and   juicy roast, try this recipe – you won’t be disappointed!

Note:

DO NOT RUB YOUR MEAT WITH ANY   OIL/BUTTER… AT 550 DEG THE OIL WILL SMOKE YOU OUT OF YOUR HOUSE

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