Once you have that perfect grilling cut picked out, kick it up a notch with this fantastic homemade steak seasoning.
Ingredients:
■ ½ cup Paprika
■ ¼ cup Kosher Salt
■ ¼ cup Sugar
■ ¼ cup Cumin
■ ¼ cup Granulated Garlic
■ ¼ cup Chili Powder
■ 2 tablespoons Mustard Powder
■ 2 tablespoons Ground Black Pepper
■ 2 tablespoons Cayenne Pepper
Combine the ingredients in a small bowl and mix well. With a funnel, pour into shaker containers. Makes 2 cups. Enjoy!
This recipe is for the Coulotte Steak but can easily be substituted with any of the steaks above that we have on special (and even the Pork Porterhouse!).
Total Recipe Time: 25 to 30 minutes | Makes 4 servings| Recipe courtesy of Beef Checkoff
Cook’s Tip: Three cups sliced button mushrooms can be substituted for assorted wild mushrooms.Ingredients
1 to 1-1/4 pounds beef Coulotte Steaks, cut 1 inch thick
2 teaspoons olive oil
3 cups assorted wild mushrooms (such as cremini, oyster, shiitake, enoki and morel)
2 cloves garlic, minced, divided
2 teaspoons chopped fresh thyme
Kosher salt and pepper
In last month’s Culinary Corner you learned that I have a mother. Well, guess what, fans? I have a father also. And since the dawn of time dads have been asked, “What do you want for dinner on Fathers Day?” And I’m guessing the number one answer to that is, “Steak! A nice big juicy tender steak.” Now, how do we get that juicy tender steak for Dad?
Here are some things to consider:
So now that we have the steaks pick out, how do we cook it to perfection?
Get your grill on! Need I say more?
Heat grill to medium high. Lightly oil the grates and let them heat up. Now it’s time to get your grind on. Season steaks on both sides with salt and pepper. Yes, salt and pepper…kosher or sea salt as well as black pepper. Fresh ground salt and pepper are a must in this case. Finally, place steaks on grill and let cook about 3 minutes per side (for rare).
Grill temperatures vary, but in general, a 1-inch thick steak will take about 3 minutes per side for rare (140 degrees). Add about 1 minute per side per half inch of steak and another minute per side for desired doneness (rare, medium rare, medium, medium well, and well).
Happy Fathers Day, Dad!
Now, we must ask: Why would anyone make Surf &Turf Day fall on February 29th? Should we celebrate this tasty holiday only once every four years? Perhaps it’s put on Leap Day because of its ostentatiousness—it is, after all, a dish that combines the two most expensive dishes on the menu, lobster tail and filet mignon. We like it.
Of course, mankind has been combining meat and seafood in meals since the dawn of plenty. Fine dining establishments served both lobster and steak on the same plate in the last quarter of the 19th century. Diamond Jim Brady was just one of many gourmands whose table was laden with both beef and lobster. But the disk known as Surf and Turf (or Surf ‘n’ Turf, to be even more vulgar), is an American invention.
Not just for the 29th, consider Surf and Turf for a scrumptious Valentine’s Day dinner paired with a lovely bottle of wine.
The question is: do you have to split the 20-ounce steak with your sweetheart, or do you each get your own? For the sake of love and happiness, order two? To order or for more information, contact us at 888-302-6487.
