Painted Creek Natural Beef

Cooking Terms Glossary

Cooking With Dee - June 2009

Summertime Grilling? Steak of course!

Summer is finally here and in many neighborhoods around four or five o’clock in the afternoon you can catch a whiff of somebody cooking something good on an outdoor grill!

Cooking on any type of grill is somewhat of a tradition all over the world. Since the dawn of man someone can always be found cooking over an open flame in the great outdoors. It brings us back to our roots when we were nomadic hunters and gatherers.

We’ve become a lot more sophisticated since those times but we still have that desire to get back to a simpler way of life by simply laying a piece of meat over an open flame until its cooked. Grilling is easier and less of a fuss or mess than cooking in the kitchen. Whether you prefer charcoal, hardwood or propane it is possible to cook your entire dinner on the grill if you understand how to time the different dishes and can use the proper cooking methods. All you need is a grill, a fuel source, some basic cooking utensils and a decent cut of meat or fish.

Grilling and eating outdoors seems somehow more festive than eating inside. The thought of eating outside under the nighttime sky usually brings a smile to people and helps us relax during the mealtime. It also brings out the chef in many people that normally wouldn’t think of entertaining any type of cooking. Although Famous chefs such as Emeril Lagasse and Bobby Flay made it OK for the average working man to cook in these modern times, men have been claiming the outdoor grill as their cooking arena for years. I guess it’s that hunter thing they have going for them!

What is a steak exactly? According to the Dictionary the word “steak” comes from the Norse word “steik” or “steikja” to roast on a spit. Steaks in the US are typically beef and grilled but they can be pan fried as well. The more tender the cut of the steak the better it is. The less tender cuts are usually cooked with moist heat such as braising. My favorite choice for the grill is a nice porterhouse steak but there are some good alternatives out there such as Filet Mingion, sirloins, hanger steaks, London Broil, shell steaks, NY Strip or a good rib eye.

When choosing a lean steak, look for one that has some marbling. (Has a Good Fat to beef ratio) A good lean steak should have some fat in it but not too much. The small amount of fat will be enough to help tenderize the beef while cooking but contains fewer calories and is healthier for you. You may not want to over season it either. I mean it is steak so less is best. I’m a bit of a steak purist, but I do use a marinade or some type of seasoning from time to time.

The best steaks are aged a bit. Aging tenderizes beef by allowing the natural beef enzymes to break down the fibrous connective tissue. There are 2 ways to age a steak the first way is called Dry Aging. This usually is done by hanging the beef in a refrigerated cooler at a specific temperature and humidity for 10 to 28 days. During this process moisture evaporates from the beef and gives it an intense beefy taste. Along with the enzymes breaking down, the two processes make for a very good steak. If you go to a good steakhouse these are the type of steaks you will find. They are highly prized and usually quite pricey but definitely worth the money.

The second way of aging a steak is called “wet aging” This occurs by vacuum sealing the beef in plastic bags for 24 hours. It definitely tenderizes the steak but you will miss the prized intense flavor that dry aging gives you. Here at Painted Creek we dry age our Natural beef for 14 days which yields a very tasty steak.

Since we are talking about steak I have included some spice mixes and marinades in this months recipes as well as two grilled veggie recipes. If you are interested in learning more about the different cuts of steak visit our cooking term pages. I truly hope this article sparks your interest in grilling outdoors and trying our steaks. Next month we’ll talk about how to grill the perfect hamburger! Enjoy the sun and have a wonderful month and as always, keep love in your heart and it will show in your cooking!

June's Recipes

Dees Teriyaki Marinade

1 Cup Soy Sauce
1 Cup water
2 cloves minced garlic
¼ tsp ground ginger
1 pinch sugar.

Mix all ingredients in glass bowl Add *steaks. Cover and refrigerate for at least 3 hours occasionally turning steaks over. Grill on medium heat until desired doneness.

*Sirloin, Shell Steaks, Chuck steak, London Broil or Flank Steak are good to use with this marinade since they are not as tender as a porterhouse or T-Bone.

Montreal Steak Seasoning
4 tablespoons salt
1 tablespoon black pepper
1 tablespoon dehydrated onion
1/2 tablespoon dehydrated garlic
1/2 tablespoon crushed red pepper
1/2 tablespoon dried thyme
1/2 tablespoon dried rosemary
1/2 tablespoon dried fennel
Measure all ingredients into a ziploc bag, seal and shake until thoroughly blended. Store in cool dry place. Shake on steak prior to grilling

Spice rubbed Steaks

1 1/2 teaspoons whole black peppercorns, coarsely crushed
1 teaspoon whole coriander seeds, coarsely crushed
1 1/2 teaspoons whole dill seeds, coarsely crushed
1/4 to 1/2 teaspoon red-pepper flakes, coarsely crushed
1 1/2 teaspoons coarse salt
4 steaks (10 to 12 ounces and 1 to 1 1/2 inches thick each)
Vegetable oil, for grill
Combine peppercorns, coriander, dill, red-pepper flakes, and salt in a small dish. Rub spice mixture evenly over both sides of steaks.
Heat grill to medium-high; lightly oil grates. Place **steaks on grill; cover. Cook, turning once, until meat is desired doneness.
** Any type of steak would work with this recipe

Tequila Marinated Steaks
1/2 cup tequila
1 tablespoon pepper
2 teaspoon grated lemon peel
2 cloves garlic minced
1/2 teaspoon salt

Mix tequila, pepper, lemon peel and garlic in a heavy plastic bag. Add steaks and rotate to distribute mixture evenly over steaks. Let sit in refrigerator over night. Preheat grill. Cook, brushing with remaining marinade until done. Turn once during cooking time, about 12 minutes. Season with salt and serve
***Although this marinade will work well with most steaks it is particularly good with a hanger steak or a skirt steak.

Chili-cumin spice rub

3 dried chipotle peppers, stemmed,seeded,chopped
2 dried ancho chiles, stemmed,seeded,chopped
1 tablespoon ground cumin
1 tablespoon salt
2 teaspoons sugar
Grind in a coffee or spice grinder. Rub over steaks 2 hours before grilling
Store leftover spice in airtight container.

Argentinian Chimichurri Sauce (Courtesy of Food Network) http://www.foodnetwork.com/recipes/the-surreal-gourmet/steak-gaucho-style-with-argentinian-chimichurri-sauce-recipe/index.html

1 cup lightly packed chopped parsley (ideally, flat leaf "Italian" parsley)
3 to 5 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili pepper flakes
2 tablespoons fresh oregano leaves (optional)
2 tablespoons shallot or onion, minced
3/4 cup vegetable or olive oil
3 tablespoons sherry wine vinegar, or red wine vinegar
3 tablespoons lemon juice

Steak:

1 tablespoon cayenne pepper
3 tablespoons salt
2 1/2 pounds rib-eye, New York strip, or sirloin steak, 1 1/2 inches thick
2 baguettes, sliced into 1/4-inch-thick slices
Preheat a grill.
Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.
Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container.
Place the steak directly over a hot grill, baste with the chimichurri grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness. Remove the steak from the grill and slice long strips from the outer edges of the steak. Instruct guests to pick up a steak slice from the cutting board with their fingers, place it on a slice of baguette, and enjoy. Return the remaining steak to the grill, baste, and grill until more of the steak is cooked. Remove and repeat the slicing and serving procedure until steak is consumed. For extra spicy steak, baste 2 or 3 additional times with the cayenne pepper mixture during grilling process. Spoon chimichurri sauce over steak.

Grilled Corn with Chipotle Cilantro Lime Butter
2 Sticks salted butter softened
1 Lime Juiced and zested
½ cup chopped cilantro
1 tsp adobo sauce from canned chipotle peppers
6 ears of corn with silk removed and first few layers of husk removed.
Keep a few layers of husk.

In a small bowl mix all ingredients except the corn
until well blended. Incorporate the lime juice into the butter.
In a sheet of plastic wrap place the butter
at the edge of the wrap and create a log. Roll the log of butter
until completely wrapped. Place in refrigerator until well chilled.

Soak corn in pot of cold water for at least 15min. Remove from water. Brush some vegetable oil on cold grill. Heat grill until about 350°. Place Corn with soaked husks on the grill and cook for about 5 or 6 minutes turning the Corn cob so that the corn is heated evenly and starts to get a slight charred look. Take corn off grill and on a sheet of foil slice some butter coins and generously place butter under the husks covering the corn. Quickly roll and wrap the corn in the Foil and place back on the grill for another five minutes. Serve as soon as possible with the remaining seasoned butter on the side.

Hassleback Potatoes (or hobo potatoes)

4 Idaho Baking potatoes
3 sticks butter softened
1tbs Seasoning salt
1tsp Garlic Powder
1tsp Onion Powder
¼ c finely chopped chives
Heavy Duty Aluminum Foil

With a sharp paring knife slice the potatoes from side to side (not lengthwise) partially through leaving the underside of the potato connected. In a small bowl mix all of the ingredients except for the potatoes well.

Place each potato on its own sheet of foil intact side down. Use enough foil to wrap the potato twice. Without breaking the potato place a small spoonful of butter between each potato coin slice. Wrap the potato well in the foil with the seam side up. Make sure there are no Holes in the foil. Place the potatoes on the top shelf in a hot grill and cook for about an hour. Since the temperature varies every time the door is open keep an eye on the potatoes. You may have to more them down a shelf or cook a bit longer. Keep an eye out for holes in the foil. If there is a hole take the potato out and wrap it again with another piece of foil over the existing foil.

Serve with Sour Cream.

Thai Beef salad (Yum Nuea)

1 lb beef (Top sirloin, Tenderloin, London Broil can be used)

For the salad:

1/4 cup sliced onions, separated
2 tomatoes, wedged
1/4 cup sliced cucumber
1/4 cup thinly sliced Thai chile peppers
Cleaned trimmed whole Bibb Lettuce leaves to use as wraps.

Dressing:

1/4 cup fish sauce
1/4 cup lime juice
1 tablespoon sweet dark soy sauce
3 tablespoons minced garlic
3 tablespoons minced ginger
3 tablespoons chopped coriander/cilantro (including the roots)
1/4 cup chopped green onions (spring onions)
1/4 cup chopped shallots (small red or purple onions)
1 tablespoon sesame oil
1 tablespoon chili oil

Grill the beef to desired doneness, and thinly slice it into ¼” slices. Combine with the salad ingredients, mix the sauce together and toss it with the salad ingredients reserving some of the dressing for dipping the lettuce wraps in.

Serve with sticky rice, lettuce leaves used as wraps, and the remainder of the dressing.