I’d eaten a flat iron steak in a restaurant but never grilled one at home. So while recently browsing the meat counter and noticing some impressive looking flat irons, I picked up one and grilled it on my Weber Summit 450 gas grill.

For those not familiar with this cut, the flat iron steak comes from the beef shoulder. It was identified in 2002 as a new retail cut by the National Cattlemen’s Beef Association in partnership with the University of Nebraska and the University of Florida. This effort was undertaken to find lower-priced cuts that could be trimmed into steaks and roasts that were flavorful and tender but could be offered at a lower price than more popular cuts. Continue reading Flat Iron Steak: When Recipes Go Wrong →

The older I get, the more I forget. For example, I forgot that I took these photos of Caribbean Jerk marinated ribeye steaks back in September 2015…I just found them on my hard drive!

I also forgot the name of the guy who told me his favorite thing to grill was ribeye steaks marinated with Safeway Signature Select Caribbean Jerk Marinade.

Oh well. What I do remember is that these steaks were delicious!

Here’s what the marinade looked like in 2015. The label has changed since then. Continue reading Caribbean Jerk Ribeye Steaks →

Compound butter (a mixture of butter, herbs, and spices) is an excellent way to add flavor and moisture to any grilled steak or seafood, and it’s so easy to make.

Your family and friends will be impressed at the sight of a perfectly grilled steak or piece of fish with a disc of compound butter on top, melting slowly over the meat—and the flavor will blow-away their taste buds!

Components Of Compound Butter

Compound butter consists of a good quality softened butter and any of the following mixed in:

• Herbs (minced fine) and spices (freshly ground or cracked), e.g. garlic, onion, shallots, ginger, citrus zest, peppers, etc.
• Salt, to taste.
• Acid, often lemon juice or vinegar, to balance the flavors.
• Sweet, rarely used, but might include honey, agave, maple, etc.
• Exotic ingredients, rarely used, like black truffles.

Continue reading Compound Butter For Steaks & Seafood →

I’ll bet you’ve never grilled rhubarb. Well, I hadn’t either until recently when I listened to an interview with Tinky Weisblat, author of Love, Laughter, and Rhubarb. She was talking about the versatility of rhubarb as an ingredient in not only pies but cocktails, appetizers, and main courses, and at one point she mentioned that rhubarb can be grilled.

Who knew? I thought I’d give it a try.

Buy & Prepare The Rhubarb

This is what rhubarb looks like at my supermarket. It’s several individual stalks bound together with ties. They come in different sizes; I bought a small bundle of four stalks to experiment with. Continue reading Grilled Rhubarb →