2 ½ pounds of sirloin steak
1 canned chipotle (or to taste)
2 cloves garlic, minced
1 Tablespoon chopped cilantro
4 Tablespoons vegetable oil
6 Tablespoons lime juice (about 5 limes)
½ cup honey
1 ½ cup peanut oil
2 or 3 canned chipotles
2 Tablespoons balsamic vinegar
4 Tablespoons brown mustard
¼ cup fresh lime juice
5 cloves garlic, minced
2 teaspoons ground cumin
4 Tablespoons chopped cilantro
2 teaspoons salt
Freshly cracked black pepper to taste
Place steak in large dish, baking pan or zip-lock bag. Mix all marinade ingredients together and pour over steak. Cover and let marinate in the refrigerator for 4 to 6 hours, turning occasionally.
To make sauce:
Combine honey, peanut oil, chipotles, vinegar, mustard, lime juice, garlic, and cumin. Puree in a blender or food processor. Stir in the chopped cilantro and add the salt and pepper to taste.
Salt and pepper steak to taste. Over very hot direct heat, grill the steak for 5 to 7 minutes on each side (for medium rare).
Remove the steak from the grill and let it rest for 3 to 5 minutes so that the juices drawn to the center by cooking redistribute for even color.
Serve the steak, which should be very juicy, either plain or on top of sliced French bread. Accompany each serving with several Tablespoons of sauce.
Porterhouse Steak about 1.25" cut, Kosher Salt, Pepper, Olive Oil
Coat Steaks in Olive Oil. Salt, Pepper Set grill to SEAR. Sear Side 1 - 45 Seconds Horizontal. Sear Side 1 - 45 Seconds Vertical Lower firebox, set Grill to BAKE. Let meat sit for 3 minutes Raise Firebox, set grill to SEAR., Flip Meat Sear Side 2 - 45 Seconds Vertical Sear Side 2 - 45 Seconds Horizontal Lower firebox, set Grill to BAKE. Let meat sit for 3 minutes.
This is my simple, no frills Porterhouse Steak grill recipe. Family loves it. Goes Great with Garlic Mash (or Quinoa in Chicken Stock), Spinach and Asparagus. Recommend a good merlot with it.
New York Strip Steak. Season All Fresh Cracked Pepper
Season steak with Season All and Fresh Cracked Pepper to taste. Let reach room temp. Place on the Hasty Bake and grill with lid closed to desired doneness. Eat.
No fuss, just a steak on the Hasty Bake. It doesnt need any additional complication and doesn't get any better!
1 Whole Beef Tenderloin , Mortons Nature Seasoning, Olive oil
Place Whole Beef Tenderloin out on counter, bring to room temperature. Season with Mortons Nature Seasoning or your favorite seasoning. Build fire using Ozark Oak Lump Charcoal, just on one side. When fire is ready cover meat with Olive oil and place on fire side with fire raised up to the cooking surface. Sear the meat on both sides for 5 minutes and then move to the other side of the cooker and lower the fire down to bake. Cook another 20 minutes and you will provide all cuts of meat from well done to medium rare.
Vegetables covered with olive oil and cooked on the grill is a nice completment. I can only submit one recipe, yet use my Hasty-Bake all the time.
One prime beef tenderloin, 1/2 cup ancho chili powder, 1/2 cup sweet smoked Hungarian paprika, 3 tbs. black pepper, 3 tbs. salt, 1 tbs. garlic powder
Mix all dry ingredients together and dry rub over tenderloin. Let sit overnight if at all possible. Start your fire with three heaping handfulls of natural charcoal. Cook over indirect heat in a Hasty bake oven. Do not open the top. If you're lookin', you're not cookin! When the oven temp drops to 140 degrees, remove and let the roast rest for one hour. Enjoy.
Rib Eye Steak, bone in, at least 2 inches thick. Find ones with good marbling. Ok to sub strip steak if you prefer.
Kosher or sea salt (for seasoning meat and marinade dunk), 2 cups Red Wine, 1 cup Soy Sauce, 1/2 cup Orange Juice, 1 Tablespoon Sliced Ginger, 1 sprig Rosemary, 1 teaspoon Salt, 1 teaspoon Ground Black Pepper
1. Pull steaks from fridge 45 minutes before cooking and lightly season with salt on both sides. 2. Build a fire suitable for direct heat grilling.
3. Combine the dunk marinade ingredients in a large rectangle pyrex casserole. Taste and adjust seasoning to taste. It should be very savory, meaning a spoonful of it tastes really good.
4. Set up a table next to your grill and bring out the steaks and dunk marinade.
When the fire is ready and the steaks are at room temperature, place the steaks over the coals and cook for 5 minutes. Remove and place cooked side in dunk and let rest in the dunk for 2 minutes. Remove from the dunk and place the uncooked side over the coals. Cook 5 minutes and place the cooked side in the dunk. Let rest for 2 minutes. Repeat this process until you have cooked them to your preferred degree of doneness. Medium rare will take about 20-25 minutes. The exterior will be nice and crusty without being burnt. Place the steaks on a rack to rest for 10 minutes before slicing or they will bleed out and your steak will not be as tender and juicy as it can be. There will be enough internal heat in the meat so you do not have to fear for serving a cold steak.
What happens is this: The cooked side heats up and begins to char and color on the grill. When you place the cooked side in the dunk osmosis will occur and the cooked side will cool slightly in the dunk pulling flavor deep inside the meat while giving the exterior a slow developing crust that will blow your socks off. Don't rush the process. It works and the results are worth it. As one of my friends recently claimed..."this steak is epic!".
Steak, 1 cup bourbon, 1 cup soy sauce (preferably Kikkoman), 3 tablespoons Asian (dark) sesame oil, 2 tablespoons sugar, 1 tablespoon minced peeled fresh ginger, 1 beefsteak (1-1/4 inches thick and 1-3/4 to 2 pounds)-cut from the top or bottom round, Coarse salt (kosher or sea), freshly ground black pepper, 1 tablespoon cold salted butter. You'll also need: 1 cup wood chips or chunks (preferably oak or hickory), soaked for 1 hour in water to cover, then drained
1. In a mixing bowl, combine the bourbon, soy sauce, sesame oil, sugar, garlic, and ginger. Whisk until the sugar dissolves. Place the steak in a roasting pan just large enough to hold it. Pour the marinade over it, turning the steak once or twice to coat it evenly with the marinade. Let the steak marinate for 4 hours in the refrigerator, covered, turning it once more.
2. Set up the grill for direct grilling using a 2-zone fire. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then lower one burner to medium. If using a charcoal grill, preheat one zone to high and the other to medium, then toss all of the wood chips or chunks on the coals.
3. When ready to cook, brush and oil the grill grate. Drain the marinade off the steak and discard the marinade. Place the steak on the hot grate and grill until cooked to taste, 6 to 8 minutes per side for medium-rare. Start by searing the steak over the hot zone for about 2 minutes, then move it over the medium zone. Repeat on the other side. To test for doneness, insert an instant-read thermometer in the side of the beef. The internal temperature should be 140 to 150 degrees F for medium-rare. Generously season the steak with salt and pepper as it cooks.
4. Transfer the grilled steak to a cutting board. Stick the piece of butter on the end of a fork and rub it over the top of the beef. Let the steak rest for about 3 minutes.
5. Using a sharp knife, carve the beef into broad thin slices, holding the knife blade at a 45 degree angle to the top of the meat. Pour the juices over the slices and serve at once.
2 lbs ground sirloin, 1 small onion chopped, 1 raw egg, 1/8 cup yellow mustard, 1/8 cup Heinz 57, 1/2 package of 2" X 2" crackers, 1 tsp garlic powder, 1 tbsp course ground pepper, 8 strips bacon.
Mix all ingredients together except bacon. Make 4 patties (yes they are big) and wrap with bacon. Use toothpicks to hold bacon to fillet. Use a high setting to sear both sides of meat, then drop setting 6 inches to slow cooking. Cook to preference. I like mine medium, it still is a little juicy.
4 1-1/2" thick ribeye steaks, 1/2 cup teriyaki sauce, 1/4 cup worcestershire sauce, small (8-10 oz) jar of jalapenos, 2 tsp coarsely ground pepper, your favorite salt-based seasoning (recommend Hasty-Bake Gourmet Greek Seasoning)
Place steaks in large zip-lock bag or marinate dish. Mix remaining ingredients (except salt-based seasoning) and pour over steaks. Allow steaks to marinate minimum of 1 hour (up to 24 hrs). Approximately one hour prior to grilling, make sure steaks are placed at room temperature. Also, place hickory chips in water at this time. Build coals (recommend hardwood lump charcoal) on one side of grill. When coals are red hot, raise to within 2-3" of cooking grate. Remove steaks from marinate and season to taste with salt-based seasoning. Place steaks over hot coals and sear both sides (3-4 mins per side). After searing steaks, move them to side of grill opposite coals and lower coals to bottom of grill. Add large handful of damp hickory chips to coals and allow steaks to smoke for 25-30 mins (turning once midway). After removing from grill, allow steaks to cool for at lease 5 mins before serving.
I am still using a Hasty-Bake Ranger model, which is very old, but still provides excellent service.
2 tablespoons Worchestershire, 2 tablespoons Balsamic Vinegar, 4 tablespoons Olive Oil, 1 tablespoon Dijon Mustard, 2 cloves of Garlic-crushed, Cracked Pepper, 1- 4 lb Porterhouse Steak (about 4 inches thick).
Mix and whisk the first six ingredients together. Pat steak dry Rub steak with Olive oil Season steak with Lawry's Garlic Salt and cracked pepper to taste.
Prepare grill with hardwood charcoal on one side. Soak a chunk of cherry wood and a chunk of pecan wood. Sear steak on hot grill - only turn one time. Then lower grate midway and move the steak to the other side - add the cherry and pecan wood. Brush on marinade then close the top to smoke. Intermittenly apply more marinade and continue cooking until medium rare or desired doneness. Generally it takes around 15 to 20 minutes for medium rare.