May 22nd, 2009

Memorial Day Steak Out

This is a fantastic article in the Boston Herald with tips for the absolute, most perfect steak this Memorial Day.

Chef Jay Murray, of Grill 23 in Boston, lets us in on his little secrets to creating tasty, tasty steaks. And since he claims to have overseen the preparation of “millions” of steaks, I’m going to listen up. He must know what he’s doing.

jaymurray

Oh, and he even gives us his recipe for chimichurri. Thanks, Jay!

Check it out here and test out his techniques yourself this weekend!

Photo courtesy of Patrick Whittemore/The Boston Herald.


May 21st, 2009

Steak Recipe: Memorial Day Menu

Looking for an entire, ready-made Memorial Day menu?

Look no further than this little carb-smart baby here.

It includes an ENTIRE menu, shopping list and recipes for all of this . . .

  • T-Bone Steaks With Grilled Onions
  • Cucumber Bullseyes
  • Deviled Eggs
  • Sesame Green Bean Packets
  • Company Broccoli
  • Down Home Cole Slaw
  • Cauliflower Fauxtato Salad
  • Cherry Coke Salad
  • Georgia Peach Iced Tea
  • Cherry Lemonade
  • Couldn’t you just die? It all sounds so delicious I’m ready for Memorial Day to happen RIGHT NOW.

    Look, even President Obama would wait in line for some of this . . .

    obama1

    So head on over to this link if you want to get crackin’ on your shopping list for Memorial Day weekend. Wheeee!!

    Menu courtesy of carbsmart.com.

    Photo courtesy of chetculver.com.


    May 8th, 2009

    Steak Recipe: Mother’s Day Appetizer

    Want to walk on the wild side? This Mother’s Day appetizer recipe will do you right for Mother’s Day IF your mom is willing to try Steak Tartare.

    Serve it as an appetizer, or heck, serve it as a meal. But just one tip, don’t “surprise” Mom with this without fair warning. You want her to speak to you again.

    If she’s game, serve away! Happy Mother’s Day, moms!

    Duo Filet Appetizers

    (Serves 10)

    Steak Tartare

    2 6 oz. Filet Mignon

    2 Fresh Egg yolks

    4 Anchovy Filet, packed in oil

    4 tsp. Capers

    2 Tbsp. Dijon Mustard

    3 Tbsp. Red Onion, finely minced

    1 Tbsp. Parsley, chopped

    Salt and Pepper

    Finely chop the filet until evenly minced and set aside.  Combine the anchovy, capers and mustard and mix in a mortar and pestle or mash with the back of a fork until formed into a paste.  Mix in the onion, parsley and yolks and stir to combine.  Season the meat with salt and pepper and mix with the anchovy mixture.  Serve with toast or crackers.  (Note, consuming raw or undercooked foods may lead to food borne illness.)


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    About Me

    Hi! My name is Dena P., and I love steak. In fact, I’ve been on a quest for the perfect steak for a few years now.

    I love experimenting with food and I like to get my family, friends and neighbors involved. They add a lot to my cooking experience by helping me perfect techniques and sharing recipes.

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