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Peppercorn Steak (Steak Au Poivre) Recipe

A raw steak

Image via Wikipedia

A five-star recipe for New York Strip steak with an incredible cream sauce cooked with green peppercorns, onions, shallots, butter, and cognac. The green peppercorns, combined with cognac, adds an exceptional flavor to this savory sauce. This is a recipe that is sure to become a favorite!

 

 
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Posted by on March 16, 2011 in Beef, French Cuisine

 

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Porterhouse Steak Recipe by the BBQ Pit Boys

Looking for a real good eating Beef Steak for your next BBQ? Then, check out the infamous Porterhouse Steak. It’s actually two steaks in one -a New York Strip and a Tenderloin, also known as a Fillet Mignon. Similar to the T-Bone Steak but with a difference, as explained by the BBQ Pit Boys.

One of the BBQ Pit Boys demonstrates what to look for when purchasing a quality Porterhouse steak, what makes a Porterhouse different from a T-Bone, how to properly sear it, and then barbecue it over an open flame on the grill!

Recipe:
1″-2″ Thick Porterhouse Steak
Kosher, Sea, or Chef’s Salt
Olive oil

Preheat your grill to high heat or glowing red coals.
Sear both sides of the steak for a minute or two directly over the coals. Remove, and then finish cooking to your desired “doneness” with indirect heat, opposite the fire and with the grill cover closed. Remove, let the Porterhouse rest a few minutes and then serve.

 
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Posted by on March 8, 2011 in Barbecue, BBQ, Beef

 

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Rib Eye Steak Recipe by the BBQ Pit Boys

The BBQ Pit Boys show you the “tips and tricks” to help you easily serve up the “best steak anywhere”, the Rib Eye Steak. What makes the Rib Eye #1 for many? The Rib Eye steak, or ribeye, also known as the Delmonico or Scotch Fillet (Australia), is a beef steak from the small end of the rib roast. When the Rib Eye section of the beef is cut into steaks, it is one of the most popular, tender and juiciest steaks available. This is because the meat from the rib section is tender and fattier or “marbled” more than most other parts of the steer. This extra fat makes Rib Eye steaks and roasts especially tender and flavorful. The Rib Eye steak is usually served bone-in, particularly at high quality steakhouses -the extra moisture and fat alongside the bone enhances the flavor. So get yourself some 1 to 11/2 lb and 11/2″-2″ thick Rib Eye steaks –and then go “fire up” that BBQ grill of yours -it’s time for some real STEAK On The Barbecue.

You can print out this BBQ Pit Boys recipe at http://www.BBQPitBoys.com

 
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Posted by on March 5, 2011 in Barbecue, BBQ, Beef, Meats

 

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