In a post last week, I encouraged you to try grilling a USDA Prime tri-tip roast. As long as I’m on a Prime meat kick, I’d like to suggest that you try the harder to find but oh so delicious USDA Prime ribeye cap steak, also available from time to time and in limited quantities at Costco.
In May 2017, I watched a Facebook Live session in which Harry Soo of Slap Yo’ Daddy BBQ grilled a steak using shallot oil as an added flavor element. I had no idea what shallot oil was, how it was made, or how it tasted on a steak, but I wanted to find out.
I searched the web, found several recipes for shallot oil, and picked one from New York Times Cooking that looked easy.
1 cup peanut oil
2 cups (about 7 oz.) thinly sliced shallots, Asian or European
Yield: 1 cup oil + 1 cup fried shallots
I went to the supermarket and bought 1/2 pound of shallots, which ended up being two shallots. No clue whether they were Asian or European, but I suspect the latter. Having never cooked with shallots before, I had no idea they would be as big as they were; I was expecting something smaller like a head of garlic. Continue reading Bone-In Strip Steaks With Shallot Oil→
I had heard of smashed burgers in the past. I’ve eaten at a fast-food chain called “Smashburger” but didn’t think much of it. When I was a teenager, I worked the grill at Wendy’s and part of the process was to smash the burgers on the flat-top using a trowel-like spatula. And yes, I am aware that the venerable Steak ‘n Shake has been smashing Steakburgers on the flat-top since 1934.
But it wasn’t until The Virtual Weber Bulletin Board member BFletcher started asking about sturdy spatulas for making smashed burgers that I started to investigate these flattened meat marvels. What caught my attention was an article by J. Kenji López-Alt on Serious Eats about making ultra-smashed cheeseburgers. Armed with this info, I successfully made delicious smashed burgers using my Weber gas grill. Let me show you how.
I recently made meatloaf burgers using a recipe from Cook’s Country magazine. In the Cook’s recipe, you make a meatloaf mixture using typical ingredients, then form into patties and sear in a non-stick skillet on the stove top over medium-high heat for 3 minutes per side. Once you’ve got a crusty exterior on the patties, they move to a wire rack over a rimmed baking sheet pan in a 350°F oven and cook for another 15-20 minutes until 160°F internal temperature.
I adapted this recipe to the Weber gas grill by searing the patties in a cast iron skillet over medium heat on the grill, then moved them to a wire rack over a rimmed baking sheet pan on the grill and continued cooking until reaching 160°F internal temperature.
Chicken kebabs are a delicious and healthy choice when grilled on a Weber gas grill. They’re fairly easy to prepare and cook, and your guests will be impressed because kebabs are a specialty that you don’t often find on summer cook-out menus.
Grilled teriyaki pork tenderloin is a favorite in our household. It’s easy to make, it tastes great, and it’s as lean and healthy as boneless, skinless chicken breast.
I like to use two types of teriyaki together when grilling pork tenderloin. I marinate the meat using Lawry’s Teriyaki Marinade before cooking, then glaze it with the sweeter JES Teriyaki Sauce toward the end of cooking.
Start with a fresh pork tenderloin weighing 1 to 1.5 pounds. Trim any silverskin and excess fat. Place tenderloin in a Ziploc bag and add 1/3 bottle of Lawry’s Teriyaki Marinade. Squeeze out excess air, seal the bag, and massage the tenderloin through the bag to make sure it’s well coated. Refrigerate for at least 30 minutes or up to 2 hours, turning the bag several times so the meat marinates evenly.
When ready to grill, remove tenderloin from bag and pat with paper towels to remove most of the marinade. Too much marinade and the meat will steam on the surface, inhibiting browning. To promote even cooking, fold the thin end of the tenderloin back over onto itself about 2-3 inches and tie with kitchen twine.
Preheat the gas grill on HIGH for 10 minutes, then clean the grates with a grill brush. Reduce heat to MEDIUM.
Spray both sides of tenderloin with non-stick cooking spray. Grill for 2 minutes, then use a spatula and tongs to loosen the meat from the grate and turn it over. Grill for another 2 minutes on the second side. Repeat for another 2 minutes on each side.
Now that you’re 8 minutes into grilling, start glazing the meat with JES Teriyaki Sauce using a basting brush and continue turning and basting every 2 minutes. Also, now’s the time to start checking internal meat temp with an instant-read thermometer.
Keep grilling, turning, and basting until the tenderloin reaches an internal temperature of 135-140*F. Move tenderloin to a rimmed baking sheet, cover with foil, and let rest for 5 minutes before slicing.
This teriyaki pork tenderloin is moist, tender and delicious when cooked to perfect doneness on a Weber gas grill! Serve with warmed JES Teriyaki Sauce on the side, along with sticky rice and your favorite side dishes.
When you’re out shopping and come across a special cut of meat—buy it. That’s what I did when I spotted USDA Prime ribeye cap steaks at Costco.
The ribeye cap, or spinalis dorsi, is probably the most flavorful part of the cow. You’ve probably enjoyed it when eating prime rib—it’s that highly marbled outside edge that surrounds the large center eye of the prime rib. Here it’s been separated from the prime rib roast in a single piece and cut into narrow “steaks”.
When grilling such a special cut, seasonings should be simple and used only to enhance the natural flavor of the meat. Kosher salt, black pepper, and granulated garlic are just the ticket.
Preheat the grill on HIGH for 10 minutes, then scrub the grates with a grill brush. Turn the heat down to MEDIUM and place the steaks on the grill. Keep the lid open and turn the steaks every 60-90 seconds so they cook evenly on all four sides.
Use an instant-read thermometer to check the internal meat temp. I grilled these steaks to 135-140°F for something between medium-rare and medium doneness.
Once the meat is done to your liking, remove to a platter and let rest for just a few minutes to allow juices to redistribute within the meat. Finish with a sprinkle of sea salt or kosher salt to boost the flavor.
So soft, so tender, so delicious…that’s all I can say about these ribeye cap steaks. They were a real treat! If you have a chance to try them, do it. If you’re in the mood to splurge, you can order a whole ribeye cap from Snake River Farms.
The porterhouse steak is one of my favorites because it’s two steaks in one: the larger strip steak on one side of the bone and the smaller tenderloin steak on the other side of the bone. The strip has better flavor, but the tenderloin has better tenderness. The porterhouse steak is the best of both worlds!
I’ve grilled these steaks over direct heat for years with good results, but grilling indirect with a reverse sear at the end is all the rage these days, so I thought I’d give it a try with these two beauties. The process I followed comes from a recipe in Cook’s Country magazine.
Let sit at room temperature until the steaks register an internal temperature of 55*F, about 60 minutes.
Once the steaks hit 55*F, rub both sides with olive oil and sprinkle with freshly cracked black pepper.
About 45 minutes into the salting process, preheat your gas grill with all burners on HIGH for 15 minutes, then clean the grates with a grill brush. Turn one burner to MEDIUM LOW and turn off all the other burners. Adjust this one burner as needed to maintain about 300*F.
Place the porterhouse steaks on the grill just off the edge of the fire, with the bone-end facing the lit burner. Cook the steaks to 75*F, about 10-20 minutes.
Flip the steaks, keeping the bone-end facing the lit burner, and cook to 95*F, another 10-20 minutes.
Remove the steaks from the grill. Turn all burners to HIGH and let the grill preheat for 5 minutes. (If you have a cast iron griddle or plancha, place it on the grill and preheat for 10 minutes.)
Put the steaks back on the grill (or griddle or plancha) and sear both sides until well browned to an internal temp of 120*F for medium-rare, about 4 minutes per side.
Remove steaks from the grill, cover loosely with foil and let rest for just a few minutes while getting the rest of your meal to the table.
The indirect cooking process with reverse sear results in evenly done meat with minimal overcooked meat at the surface of the steak. The process is a little fussy and takes a bit more time versus the typical direct cooking process, but the results are worth it.
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