Nothing beats the sound and aroma of a sizzling steak on the grill, cooked to perfection. On summer days/nights in the Northwest, everything tastes better cooked on the grill. Fire up the grill because it’s time to talk steak!
First, always let your steaks come to room temperature for about 30 minutes. Then pat it dry and season both sides well. A great seasoning, marinade or rub is the best way to add flavor. For purists, salt and pepper and a swipe of olive oil can be all your steaks need. I like to jazz my steak up with a great seasoning like my Dish D’Lish French Seasoning.
Steak toppings are another great way to enhance the flavor of a steak, such as grilled onions and sexy gorgonzola cheese. If your yard is full of little cherry tomatoes, try skewering them, grilling then tossing with a splash of balsamic, EVOO, fresh basil and some minced garlic – then add just a pinch of sea salt. Now that’s a great summer steak topper!
Be sure to pre-heat your grill before throwing on your meat and always use tongs to flip the steak. Using a fork pierces the meat, making it easier to lose all those delicious juices to the burning coals.
(Photo courtesy of MensHealth.com)
Once the steak is on the grill, leave it be! The less fidgeting and flipping you do to your steak, the better. All you want is to get a nice sear going on each side.
Pull it off before you think it’s done. Don’t worry! The steak will keep cooking for a few minutes, even when pulled off from the heat. Then let your steak rest a few minutes before serving for the meat to reabsorb all that juicy goodness!
IMPORANT: Enjoy your steak with yummy sides, a great bottle of Washington wine, and your favorite friends and family!
So show that steak who’s the boss and be a grill master! -Kathy
Savory Grilled Steak with Sweet Onions and Gorgonzola
This quick and easy preparation uses one of my favorite products – Demitri’s Extra Horseradish Bloody Mary Seasoning. Yes it’s great in a Bloody Mary – of course – but equally delicious as a steak marinade. It’s super easy! (Demitri’s can be found at well stocked grocery stores or online at www.Demitris.com.)
Makes 4 servings
4 steaks, such as New York, flat iron or tenderloin
1/2 cup Demitri’s Extra Horseradish Bloody Mary Seasoning
2 large sweet onions, sliced in 1-inch-thick rounds
1/4 cup olive oil
salt and pepper
1/2 cup gorgonzola cheese, crumbled (about 2 ounces)
Horseradish Steak Drizzle
1/4 cup Demitri’s Extra Horseradish Bloody Mary Seasoning
2 cloves garlic, finely minced
4 teaspoons red wine vinegar
1/4 cup olive oil
Garnish: coarsely chopped fresh basil
To marinate the steak: Trim the meat of any outer pieces of fat and silverskin. Put the steaks in a large re-sealable plastic bag. Pour the 1/2 cup of Demitri’s seasoning into the bag, press out any air, and then seal the bag. Move the meat around in the bag to coat well. Marinate, refrigerated, for at least 1 hour or preferably overnight, turning the bag a few times.
To make the Horseradish Steak Drizzle: Mix ingredients together. Cover and set aside.
To grill the meat: Preheat a grill to high. Drizzle the steaks and onions with a little olive oil and lightly season steak with salt and pepper. Grill steaks to the desired doneness. The grilling time will vary, depending on the heat of the grill and the thickness of the meat. Remove steak to a plate to rest for about 5 minutes before serving, allowing juices to settle. Top with cheese so that it starts to melt. Meanwhile, grill the onions till tender and nicely grill marked.
Serve the steaks topped with onions and drizzled with Horseradish Steak Drizzle.
Recipe created by Kathy Casey Food Studios® for Demitri’s Bloody Mary Seasoning