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United Steaks of America




Heart of Dixie Southern Whiskey Barbeque Marinated Top Sirloin

Heart of Dixie Southern Whiskey Barbeque Marinated Top Sirloin

Grilling is a great all-American tradition. For generations, family and friends have gathered around the grill to celebrate summer in the good ol’ USA.

This year, treat your taste buds to a little road trip of flavor without ever having to leave your backyard. Just fire up the grill and serve a big, juicy steak that salutes one of America’s regional food favorites. Whether it’s a spicy Southwestern-style Rib Eye steak, a Heart of Dixie Whiskey- Barbeque Top Sirloin, or a Buffalo New York Strip, you can enjoy the steaks that make America great right at home.

To help you grill the perfect all- American steak every time, Omaha Steaks offers these tips:

1. Clean your grill and preheat on high.

2. Lightly oil the steak before you put

it on the grill. This helps the searing

process and prevents sticking.

3. Always season the steak before grilling.

4. Sear the outside of the steak when

grilling for the ultimate in flavor and

Midwest Rubbed Filet Mignon

Midwest Rubbed Filet Mignon

juiciness.

5. Use tongs or a spatula to turn your

steak on the grill. Using a fork can

damage the meat.

6. Cover your grill as much as possible

during the grilling process. This helps

to lock in the grilled flavor and will

help prevent flare-ups.

7. Keep a spray bottle with water handy

to douse any unexpected flare-ups.

8. Use the 60/40 grilling method for even

cooking: grill for 60 percent of the time on the first side, and then grill the

remaining 40 percent of the time after

you turn the steak.

9. Place your grilled steak on a clean

plate. Never place cooked steaks on the plate you used to transport the raw

steaks to the grill without thoroughly

washing the plate first.

10. Allow your steaks to rest for five min –

utes between cooking and eating to

retain moisture and juiciness.

For a free “Great Gathering Guide and Cookbook” from Omaha Steaks, filled with more mouth-watering ways to enjoy great steaks and gourmet foods, call 1-800- 228-9055 or visit www.OmahaSteaks.com. Southwestern Rib Eye Steak With Chile Butter Serves 4

4 tablespoons salted butter, softened

at room temperature 1 tablespoon Worcestershire sauce 1 tablespoon canned chipotle in adobo

sauce, pureed

1 tablespoon garlic, chopped 1/2 teaspoon chile powder

4 Omaha Steaks Rib Eye Steaks,

thawed

1 tablespoon olive oil

Kosher salt and black pepper, to taste

Place butter in a mixer or mixing bowl and whip until smooth and creamy.

Add Worcestershire sauce, chipotle in adobo sauce, garlic and chile powder. Mix well and reserve chile butter.

Preheat grill on high.

Rub steaks with olive oil on each side and generously season with salt and pepper.

Grill steaks to the desired doneness, while searing the outside.

Place a dollop of chile butter on steaks just prior to taking off the grill.

Midwest Rubbed Filet Mignons Serves 4

1 tablespoon coarse sea salt

1 teaspoon coarse ground black pepper 1/4 teaspoon coarse dehydrated onion 1/4 teaspoon coarse dehydrated garlic 1/4 teaspoon crushed red pepper 1/4 teaspoon whole dill seed 1/4 teaspoon dried whole thyme 1/4 teaspoon paprika

4 Omaha Steaks Filet Mignons, thawed

2 tablespoons olive oil

Combine spices, starting with salt, in a mixing bowl to make rub.

Brusheachside of steak withoil, then season with rub.

Preheat grill on high. Grill steaks to desired doneness while searing the outside. Heart of Dixie Southern Whiskey Barbeque Marinated Top Sirloin Serves 4

1 1/2 cups barbeque sauce 1 1/2 cups whiskey

1/4 cup Worcestershire sauce 1/4 cup honey

2 teaspoons black pepper 2 teaspoons kosher salt

4 Omaha Steaks Top Sirloin Steaks,

thawed

Combine all ingredients, except steaks, in a bowl and mix well.

Reserve 1 cup of marinade and set aside.

Place steaks in a gallon resealable bag.

Pour marinade over steaks and place in refrigerator to marinate for 24 to 48 hours.

Preheat grill. Place steaks on grill, discarding marinade. Grill steaks to desired doneness while basting with reserved marinade.

Buffalo New York Strip Serves 4

4 tablespoons butter, softened at room

temperature

2 teaspoons Tabasco 1/4 cup Roquefort cheese crumbles

1 tablespoon chives, minced 1/2 teaspoon granulated garlic

4 Omaha Steaks Strip Loin Steaks,

thawed

1 tablespoon olive oil

Kosher salt and black pepper, to taste

Place butter in a mixer or mixing bowl and whip until smooth and creamy.

Add Tabasco, cheese, chives and garlic. Mix well and reserve Buffalo Butter.

Preheat grill on high.

Rub steaks with olive oil on each side and generously season with salt and pepper.

Grill steaks to the desired doneness while searing the outside.

Place a dollop of Buffalo Butter on the steaks just prior to taking off the grill.

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