Get set for a romantic Valentine’s with this simple dinner for two. We’re grilling strip steaks, topping them with a delicious compound butter and mushrooms along with some angel hair pasta. It’s not difficult to dress up steak and pasta with a few easy tricks!
I mean, the title of the recipe tells you everything you need to know to want to COOK THIS NOW! And the fact that the marinade also has a jalapeño kick is a bonus! This one is super easy and only requires a handful of ingredients, and I promise it’ll make for some killer fajitas!
If you can't tell from our videos, we love steak, especially when the steak is a Creekstone Farms Master Chef Choice Cowboy Ribeye. In this video Chef Tom reverse sears our ribeye on a Napoleon Grills P500RSIB and infuses it with a little smoke flavor during the first part of the cook.
Sous vide has taken a jump in popularity lately with the introduction of more and more affordable sous vide units on the market. This has brought the cost of home sous vide down and has introduced the technique to those who had never heard of it mere months ago. Chef Tom takes an amazing Creekstone Farms Master Chef Choice Cowboy Ribeye and sous vides it in the VacMaster SV1 at 49°C and cooks it for an hour and a half. After that he quickly sears it off for flavor on our Yoder Smokers YS640 Pellet Cooker setup for direct grilling.
Chef Tom walks us through the process of direct grilling a Creekstone Farms Master Chef Choice Cowboy Ribeye Steak on our Large Big Green Egg; similar to the Kamado Joe Big Joe or Kamado Joe Classic.
When our friends at Cattleman’s Grill asked us to come up with a killer steak sandwich recipe it was a no-brainer. We use the Cattleman’s Grill rubs more than any other when it comes to grilling steaks around here. This recipe is built around the earthy flavors of their Smoky Chipotle Coffee Steak Rub. The coffee flavor works great with the smoky spice of the chipotle, which we’ve amped up with the steak marinade and the aioli on the sandwich.
Very simply, the term roulade refers to rolling meat. This simple idea is a fantastic technique that can be translated to a variety of meats. In fact, we’ve visited this idea a few times in the past. The Southwestern Stuffed Pork Loin, Chicken Spedini, and Turkey Roulade are great examples. When it comes to beef roulades, flank steak is usually top dog. We, however, are kind of crazy about tri-tip right now, even if it will require a little extra effort in this application. This recipe will take a whole tri-tip roast, sliced horizontally and meat glued together to give us something similar to the shape of a flank steak.
Try one of the classic French sauces on a KC Strip. Béarnaise Sauce is a smooth and flavorful sauce that goes great with lots of dishes, but really shines with red meats.
KC strip steaks are marinated in a spicy brine and rubbed with tri-tip seasoning to make a delicious crust. While they cook you make a thick creamy sauce to complement the steaks.
Give our favorite venison recipe a try this deer season. Chef Tom shows you how to make this bacon wrapped venison recipe which will please even those who don’t like wild game.
By
Tom Jackson
