The trick is to smoke the meat and not make the meat smoke
PERFECTLY GRILLED STEAKS
Date: July 30, 2010 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Perfectly Grilled Steaks
The compound butter used balsamic vinegar, whole peppercorns, butter, honey, salt & fresh rosemary
The balsamic vinegar and whole peppers were cooked as a reduction sauce. Then the peppers came out & rosemary went in.
The cooled reduction sauce and all the other ingredients were put into a food processor
The finished compound butter
The steaks were brushed with olive oil & seasoned with slat & pepper
The steaks were cooked directly on a medium hot grill
I grilled them for 8 minutes total
Each steak got a couple dollops of the Balsamic - Rosemary compound butter
The steaks were served with some grilled Texas Toast topped with 5 cheeses & some french fries
The butter was really great with steak, I wouldn’t want to use it on bread, but with steak it truly met it’ s match
The steaks were medium - rare & were as smooth & soft as butter themselves
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Another Prime Grade top sirloin steak from The Meat House rated a special recipe. I’ve owned Grill It! by Bobby Flay for a while and hadn’t tried anything yet and the recipe Perfectly Grilled Steak with Balsamic Rosemary Butter seemed the perfect match for a perfect steak. The steak was simply seasoned with olive oil, salt & pepper and was topped off with a compound butter. The combination of hot steak and melted butter is a great one. This butter was a great blend of flavors that really went well with the steak. The medium rare steak was as soft as butter too. I now know I need to look into this book some more.