Sidney’s Steak Rub

Grilled Delmonico Steaks

Valentine’s Day is here—never fear I have a great way for all of you men to score BIG points with the women in your life.  Grill her a Delmonico steak tomorrow night.  Delmonico steaks are also called “boneless ribeyes”.  To really make this painless these steaks are being featured at $9.99# at your local meat market.  Add a baked potato, salad and you have a meal fit for your queen.  A bouquet of fresh flowers would also make a nice touch.

Delmonico Steaks (cut 3/4” to 1”) at your local butcher shop
Sidney’s Steak Rub

Depending on the number of steaks you are grilling select the appropriate number of charcoal briquettes.  I like to add in some lump charcoal.  Light the charcoal and let it burn for 30 to 35 minutes. As the charcoal is burning season your steaks with Sidney’s Steak Rub.

When the charcoal is ready (or you have your gas grill ready) place the seasoned steaks on the grill. Grill for 2 minutes rotate the steaks to get the grill pattern on the Steak. Grill for 1 minute longer, flip the steaks and continue this process on the other side. After this is accomplished flip the steaks and cook for an additional 2 minutes on each side.

Steak Doneness      Remove from grill     Final Cooked Temp
Rare.                            130 to 135.                  130 to 140
Medium Rare.            140.                              145
Medium.                      155.                              160
Well Done.                  165.                              170

Enjoy your Valentine’s Day! Until next time…From our Butcher Block to your Table.

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Flank Steak and Grilled peppers and onions”

For those of you who don’t know, I am a huge fan of onions–the Butcher not so much. They are so good for you. If I cook them the Butcher will eat them, but I have problems if I try to put them in salads. This recipe is easy and Mauri-1delicious. It gives you the flavor of Fajitas without the carbs in the tortillas.  Green and red peppers are still plentiful so take advantage of these great buys at local Farmers’ Markets.

Grilled Flank Steak

2 to 3 Pound Flank Steak (available at your local meat market)
2 Tablespoons of Olive Oil
2 Tablespoons of Sidney’s Steak Rub (available at your local butcher shop)

Add the Olive Oil and Sidney’s Steak Rub in a gallon ziplock bag. Mix them together and then put in the Flank Steak. Marinate 4 hours up to 24 hours.

Light the coals in your Weber grill and allow them to heat for 30 minutes. Remove the Flank Steak from the flank-steak-2marinade and place on the grill rack. Cook for 8 minutes, turn and cook an additional 8 minutes. If you want medium rare, decrease the cooking time to 6 minutes and 30 seconds per side.

Grilled Peppers and Onions

2 sweet onions, peeled and cut in wedges
1 1/2 green peppers, cored and cut in chunks
1 1/2 red peppers, cored and cut in chunks
2 Tablespoons of Olive Oil
1 1/2 Tablespoons of Weaver’s Salt Free Southwestern Dust (available at your local butcher shop)

In a gallon bag place the olive oil and Southwestern Dust. Mix it together. Place the peppers and onions in the bag with the marinade. Marinade 4 hours up to 24 hours.

Pre-heat oven to 425 degrees. Put the onions and peppers in an oven safe baking dish and bake for 20 to 25 minutes.flank-steak

Leftovers can be stored together and reheated for a quick lunch, dinner or snack.

Enjoy, and make sure you get out and enjoy these beautiful fall days. As for me, I’m heading off to the tennis courts. Until next time…From our Butcher Block to your Table.

 

 

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Prime Rib Roast

Here we are the week before Christmas.  This year I decided to start a new tradition in ourMauri-1 home…putting together a Christmas themed puzzle.  I had visions of the Butcher and I before a roaring fire sharing stories and working on this masterpiece.  Well, reality hit last night as I sent the Butcher for a card table to put in front of the fireplace so we could start on the puzzle.  I was sitting on the hearth.  He was on the opposite side sitting on a stool so he could look down on the puzzle.  We were both fighting for control of the lid so we could see what the picture was supposed to look like.  We did have a plan of action, flip all of the puzzle pieces and pull out the straight pieces for the border.  We still don’t have the border finished.  I asked the Butcher what time it was. He said it was 9:00 p.m.  I told him I was exhausted and ready for bed.  I looked at the clock and realized it was 11:00 p.m.  We had been working on the puzzle for hours.  We will get it finished, and in the end we will reminisce about how much we enjoyed putting the puzzle together.

This is one tradition we won’t change–having Rib Roast for Christmas dinner.Prime Rib

Christmas Rib Roast

Rib Roast (Boneless or Bone in–both available at your meat market)
At your butcher shop you can ask the Butcher to remove the bone and tie it on the roast for easy slicing after cooking.
Sidney’s Steak Rub or Montreal Steak Seasoning (to taste)

Place the rib fat side up on a rack in a shallow roasting pan (pastry cooling racks are perfect in a broiler pan. Of course it will depend on the size of the roast. Rub the outside of the roast with the seasoning of your Prime Rib 1choice.

Place in the oven and set the temperature to 325 degrees. Cook until desired temperature is achieved.
140 degrees for rare
160 degrees for medium
170 degrees for well done

A rule of thumb is to cook a bone in rib 23 to 25 minutes per pound for rare, 27 to 30 minutes per pound for medium and 32 to 35 minutes per pound for well done.

With a boneless roast the cooking time is decreased to 18 to 20 minutes per pound for rare, 20 to 22 minutes per pound for medium and 22 to 24 minutes per pound for well done. The meat thermometer should always be your guide. Remember, the outside ends will be cooked a little more than the center. Remove from the oven when the meat thermometer registers 5 to 10 degrees lower than the desired temperature.

Easy Horseradish Sauce

12 oz. container of sour cream
5 ounces of horseradish

Mix these together. Add additional horseradish to your taste

Merry Christmas! Oh, and don’t tell the Butcher but I have another puzzle ordered and it should arrive before Christmas.

Until next time…From our Butcher Block to your Table.

 

 

 

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Fast and Easy Sherman Provision Kabobs

I love shish kabobs; However, I don’t like the time involved to cut, sort, and skewer the

[caption id="attachment_134" align="alignright" width="300"] Easy, delicious Sherman Provision kabobs[/caption]

meat, vegetables, and fruit.  I do an easy delicious version of this classic.  I start with about 1 1/2 pounds of strip steaks cut into cubes.  You can also use boneless, skinless chicken breasts cut into cubes.  I take 2 green peppers and cut them into nice size chunks.  I take an onion and cut it into wedges.  I take small mushrooms and trim the stems.  I take a fresh pineapple and cut it into chunks.  I combine everything except the pineapple into a ziplock bag.  I put in about 3 tablespoons of olive oil, and 2 teaspoons of Sidney’s Steak Rub.  I shake the contents until the meat and veggies are coated and seasoned.  You can do this up to 24 hours in advance.  You can either grill this on a grill by putting foil on the top to keep the pieces from going through the grate or you can use a grill pan.  I also do this in my oven under the broiler.  I use my broiler pan with foil.  I place the broiler on high, and I put the pan of meat and veggies about 5 inches below the broiler.  I cook this for about 5 minutes.  I stir the meat and veggies and continue to cook for another 3 minutes.  I then add the cut up pineapple and cook for another 2 to 3 minutes.  Always make sure the meat is done.

You can serve this with rice, or with a salad.  I make plenty so I have leftovers.

Have a great week.  See you next time as we present, “From our butcher block to your table”.

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