United Steaks Of America

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Heart of Dixie Southern Whiskey Barbecue Marinated Top Sirloin

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Midwest Rubbed Filet Mignon

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 back yard. 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-Barbecue 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 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 minutes 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.

Brush each side of steak with oil, then season with rub.

Preheat grill on high.

Grill steaks to desired doneness while searing the outside.

Heart of Dixie Southern Whiskey BarbeCue Marinated Top Sirloin

Serves 4

1 1/2 cups barbecue 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.

All materials courtesy of: Omaha Steaks

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