{"id":6043,"date":"2016-07-28T14:13:04","date_gmt":"2016-07-28T22:13:04","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=6043"},"modified":"2018-03-15T15:56:29","modified_gmt":"2018-03-15T23:56:29","slug":"great-steak","status":"publish","type":"post","link":"http:\/\/kathycasey.com\/blog\/great-steak\/","title":{"rendered":"Great Steak!"},"content":{"rendered":"

Alright, we are in the dog days of summer, and things are heating up outside and on the grill. So let\u2019s talk steak.<\/p>\n

First things first, start with a good piece of meat: New York, filet, or rib-eye would be perfect! Something nice and thick.<\/p>\n

About 30 minutes before you grill, take the steak out of the refrigerator and let it sit at room temp. This will help you get a good, even cook once it hits the heat.<\/p>\n

Be sure to pre-heat your grill to high. Lightly rub your steaks with a little olive oil, and sprinkle with my Dish D\u2019Lish French Seasoning Salt<\/a> (this is so delicious on steak!), or sea salt, fresh cracked pepper, and some smoked paprika. Or if you want to try something really different, our new Dish D\u2019Lish Rain City Seasoning<\/a> has Caff\u00e9 Umbria Coffee in it and Theo\u2019s Coco Nibs. It\u2019s super savory, dark and delicious on steaks!<\/p>\n

\"RainCitySeasoning<\/p>\n

Place the steaks on the grill and cook until nicely marked on the first side. Leave it be now \u2013 don\u2019t move them around!<\/p>\n

Then turn over and cook on the other side. Depending upon your steaks thickness will depend upon how long to cook it.<\/p>\n

Remember the meat will continue to cook a bit after removing from the grill. And you can always put it back on for more heat; you just can\u2019t go back the other way!<\/p>\n

Serve topped with a simple to make herb garlic and blue cheese butter, your family\u2019s favorite local veggies, and an ice cold local brew.<\/p>\n

\"CPK
\nThis is a photo of the delicious Grilled Rib Eye
\nwith Red Wine Salt and Blue Cheese Butter on California Pizza Kitchen<\/a>\u2019s new menu!<\/p>\n

So get the grill ready, it\u2019s time for some mouth-watering steaks! \u2013Kathy<\/p>\n

Blue Cheese Herb Butter<\/strong>
\nThis is a big bold flavored butter so a little dab will do ya!
\nYou can freeze any leftover or use on grilled veggies too!<\/p>\n

Makes about 1 cup<\/p>\n

6 Tbsp. butter, softened
\n1\/2 cup blue cheese crumbles
\n1 Tbsp. minced fresh garlic
\n1 tsp. Worcestershire sauce
\n1\/2 tsp hot sauce
\n1 tsp. Dijon mustard
\n1\/2 tsp. kosher salt
\n1\/4 tsp. black pepper
\n1\/4 cup thinly sliced green onions
\n1 Tbsp. chopped fresh thyme
\n2 Tbsp. chopped fresh basil or 2 tsp. finely chopped fresh rosemary<\/p>\n

Whip the butter, cheese, garlic, hot sauce, mustard, salt, and pepper together until smooth. Then add the green onions and herbs. Mix until well incorporated.
\nRefrigerate until needed. Bring to room temperature before smearing on grilled steaks, or veggies.<\/p>\n

Recipe by Kathy Casey Food Studios\u00ae – www.KathyCasey.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Alright, we are in the dog days of summer, and things are heating up outside and on the grill. So let\u2019s talk steak. First things first, start with a good piece of meat: New York, filet, or rib-eye would be perfect! Something nice and thick. About 30 minutes before you grill, take the steak out […]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[2,11362,11353,11748,11355,57,9,11354,11357,1,4,11363],"tags":[1116,1158,4366,11547,1510,11540,11544,1159,72,11542,827,328,1519,11545,45,4643,324,308,4143,3657,1991,1701,1032,11546,11541,6795,11391,1209,11543,1139,445,1157,1971,1662,6607,1127,902,3839],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n