Robertoho our new member from Switzerland was commenting on eating "Swiss Steak" while traveling route 66 on his Harley during a visit to the U.S.

This naturally made me hungry and gave me a charing desire to start a new thread.

Do we have any "Kitchen Comandos" out there in Oldsland who wish to share their favorite recipes for red meat?

I like my steaks "Pittsburgh Blue"

"Just knock the horns off, char both sides, kick it in the a$$ and send it out the door."

I like to brush it with "Steak Paint" and slap on a pad of Maitre d'hotel butter.

Now I'm really hungry.

 

Any type of meat seared over charcoal is very apetizing. I might have to fire up the BBQ grill this weekend. It is going to be nice here in OK.

 

1984 I tought it was longer ago than that

http://www.youtube.com/watch?v=Ug75diEyiA0

 

I just found the recipe for the "Bacon Explosion" and plan on doing one myself soon. It sounds really good. You probably recall it getting some exposure last week just before the big game on the morning shows. 2 pounds of thick sliced bacon and 2 pounds of Italian sausage rolled into a nice big "meatloaf" and then smoked for a couple of hours and garnished with your favorite sauce.

 

I heard about that on the morning radio a couple weeks ago. It sounds amazing!!!

 

I like mine medium well to well done. I have a friend that likes his steak "blue". Basically, a good vet could have it on its feet in about 20 minutes. Nothing like grain fed beef.

 

Cook it enough to get red of the Moo, garlic pepper and "Butt Rub"

 

Actually bacon makes anything taste good, even cardboard

 

Here we have something called "Montreal Steak Spice". Put that on a steak and watch your taste buds explode. That stuff is good! Dang, now I'm getting hungry for a steak and it's morning.

 

I have a steamed cheeseburger cabinet, nothin' like a steamed slab of 80/20 hamburger covered with steam melted extra sharp chedder in a fresh hardroll with ketchup and a slice of onion.

Those that have no clue what I'm babbling about, it's a Connecticut regional thing.

A nice Porterhouse cooked medium rare over harwood lump charcoal with salt and pepper with a baked russet potato with sour cream is real close..

Then again a good pot roast......
..corned beef..
..pastami sandwich on rye with swiss..

Thank God for cows...
and pigs..
and chickens..

Homer Simpson on beef

 

Chicken fried steak
Mashed potatoes
Pole beans
Saw mill gravy

Now it that ain't good eat'in, "Grits ain't Groceries."

 

That Pittsburgh Blue is about a step up from steak tar tar. Sounds real good except I prefer it not to moo when I cut it like Citcapp too.

My daddy taught me If you have to use a steak knife it's too tough.
You don't want to look like Moe or Shemp holding your chin and nose and moving them up and down to help chew. My wife knows when the kids and I start doing that at dinner there's a problem.
Teach your children well, The Three Stooges are mandatory curriculum.

 

Try this with rib-eye steaks... find 'Cajun Blast' steak seasoning add some worcestershire sauce and marinate in a plastic freezer bag for 30 min. or so. Then grill 5 min. each side over a high flame. m-m-m-m-m!!!!!
I got this recipe from a guy who owned some grill equipment stores, it never fails to please.

(places like Sportsman's Warehouse sell the seasoning)

 

Were I live we call all listed below comfort food. Jamsbo add eggs to the country fried steak and it makes a good breakfast as well. yum yum

 

Good lord! I think we should change the title of this post to Angeoplasty Platter!

I especially like "Sir-Loin-A-Lot!"

 

In these parts, they sell some marinade called "Dale's" named for and invented by Joe Dale of Dale's Cellar and Joe Dale's Cajun house. I don't like to marinade steaks with it, but it is wonderful to marinade beef for Shish Kabob.

 

Don't know about the grits, but I'm starting to think Cracker Barrel. MMM MMM MMM

 

Get yerself a nice thick rib eye The bigger the better, stick it in a ziplock, fresh chopped garlic, some onion powder, sea salt, fresh ground pepper (preferably the medley pack) and just a touch of cyanne pepper. a bit of olive oil, taragon, parsley, and oregeno. Chopped olives optional (green with the pimento) let that puppy sit over night. Mix up a good green salad, add some rottini or radiatorri pasta. toss with italian dressing. serve with garlig bread baked fresh with parmason cheese sprinkled on top. I like italian, can you tell? throw the steak on a really hot grill and cook just untill you see charring, should go quick. Makes for a great tasting steak if you like them rare to med rare. MMMMMHMMMM

 

I got so hungry reading this thread, I had to cook up a couple of fillets.

First bring steaks to room temp.
Dry both sides to help them sear.
heat grill to Hot.
Place on grill, when the meat easily releases turn 90 degrees to get X char marks
turn over and repeat

Enjoy with Hash Browns

 

A friend [who knows me well] sent me this and it brought up memeories of this thread.

Nuff Said.

 

Yes it would, as every man knows bacon is the perfect food goes with anything of by itself.

 

Chateaubriand Henry IV
From Graham Kerr [a.k.a. The Galloping Gourmet ]


Ingredients
Whole beef tenderloin
Beef bones
Mushrooms
4 diced scallions
butter

Take a whole beef tenderloin and cut a pocket in it.
Roast beef bones and remove marrow from center
Sauté minced scallions first then mushrooms in beef marrow.
Allow mixture to cool
Fill the slit in the tenderloin with sautéed mushrooms scallion mixture
And tie the tenderloin up with butchers twine.
Place in broiler or on grill cut side up
Cook to desired doneness.

Mr Kerr searves it with an anchovy butter but I like mine with a simple maitre d'hotel butter

 

I have a friend who orders a steak rare and says to the waitress "I want it to get up and walk across the plate".

I like mine Pittsburgh rare as well, and I make great steaks the following way:

From the freezer, rinse with water, salt, pepper, and under the broiler (I quit BBQing steaks ... too hot in Miami)

When they start to smoke (about 5 min on a high broiler), flip em, season the other side and back in for 3-4

They come out perfectly charred on the outside and rare on the inside

They went in frozen remember?