Grilled To Perfection

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Tender, juicy, flame-kissed and seasoned just right — there may not be anything more satisfying than a perfectly grilled steak.

These recipes and grilling tips from the steak experts at Omaha Steaks will help you put the perfect steak on your plate any time you want.

Get more grilling recipes at www.omahasteaks.com. You can also download the free Steak Time app to get exclusive recipes and an innovative grilling timer.

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Peppercorn Crusted Strip Steaks

Peppercorn Crusted Strip Steaks

Serves 4

4 Omaha Steaks Strip Loin Steaks

2 tablespoons olive oil

3 teaspoons coarsely ground black peppercorns

1 teaspoon coarsely ground sea salt

4 teaspoons garlic cloves, minced

Preheat grill on high. In small bowl, combine black peppercorns, salt and garlic. Blot steaks dry with a clean paper towel. Brush both sides of steaks with olive oil. Evenly apply rub to one side of each steak. Grill steaks to desired doneness. Use accompanying grilling chart to determine correct cooking time. Serve steaks with rub side up.

Filet Mignon with Garlic Butter Medallions

Serves 4

4 Omaha Steaks Filet Mignon Steaks

Kosher salt and ground black pepper to taste

Garlic Butter (recipe to follow)

Preheat grill on high. Season steaks with salt and pepper. Grill steaks to desired doneness. Use grilling chart to determine correct cooking times. Just before removing the steaks from the grill, place a generous medallion slice of Garlic Butter on each steak. Let steaks rest 2 minutes, while butter continues to melt and then serve.

Garlic Butter

Serves 4 to 6

2 heads garlic

1 tablespoon olive oil

1/4 pound unsalted butter, softened

1/2 teaspoon sea salt

1 tablespoon Worcestershire sauce

1 tablespoon chopped parsley

Preheat oven to 375 degrees. Slice half an inch off tops of garlic heads and place on baking sheet. Drizzle olive oil over garlic and cover with tented foil. Roast in oven for 1 hour. Remove garlic from oven and let cool until able to handle. Squeeze roasted garlic out of the skin into food processor or blender. Add butter, salt, Worcestershire and parsley, blend all ingredients together. Place mixture in middle of a large piece of plastic wrap. Form into a log and wrap tightly. Refrigerate 4 to 6 hours. Butter will keep for several weeks in refrigerator.

Source: Omaha Steaks

Top 5 Tips for Perfect Grilling

  1. Clean and pre-heat grill on high.

  2. Lightly oil and season everything before you put it on the grill. This helps the searing process and prevents sticking.

  3. Sear the outside of steaks when grilling, using tongs or a spatula to turn the meat, and cover the grill as much as possible during the grilling process to help lock in the great flavor and to prevent flare-ups.

  4. Use the 60/40 grilling method. Grill for 60 percent of the time on the first side, then grill 40 percent of the time after you turn over the food. This will give you an evenly cooked steak.

  5. Place your cooked steak on a clean plate and allow to rest for five minutes before serving to retain moisture and juiciness.

Grill the perfect burger

When it comes to making the perfect burger, every grill master needs a few tricks up their sleeve. From choosing the right ingredients, to knowing how to best maintain the flavor of the meat, mastering the basics is key.

Chef David Eisel of Bob Evans understands that following a specific method can produce a truly mouth-watering burger. “A better-tasting, restaurant-worthy burger starts with quality ingredients and a little creativity,” explains Eisel.

Here, Eisel shares his tips for grilling the perfect burger, his Backyard Burger recipe made with Bob Evans Original Sausage Roll for a fun twist.

Tips for Building a Better Burger

• For a better tasting burger, purchase ground chuck that contains 80 percent lean beef and 20 percent fat.

• For additional flavor, add Bob Evans Original Sausage Roll to your burger mixture. The flavor-enhancing effects of the sausage will add a nice layer of flavor and creativity to your classic burger recipe.

• Create nicely shaped burger patties by making an indent in the middle of the patty with your thumb after forming. The indent helps the patty expand lengthwise as the meat tightens during cooking, rather than width-wise.

• When making your own marinade, use a mixture of oil, an acid such as vinegar, lime or lemon juice, an aromatic like garlic and onion, as well as salt and pepper. Make sure to marinate the meat in the refrigerator for a minimum of 4 hours.

• When grilling, prevent flare-ups by using the grill lid.

• Use an instant-read thermometer and cook the patties until the internal temperature is at least 165F. An internal temperature below this is not recommended when cooking with sausage.

• To maintain the flavor and juiciness of the meat, never turn the burgers more than once while grilling.

• Always toast the buns — either on the grill, or in a skillet — with butter or cooking spray to add another layer of flavor and crunch to the burger.

For more grilling favorites and recipes for summer entertaining, visit www.bobevans.com.

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Backyard Burger

Backyard Burger

Preparation time: 10 minutes; cooking time: 10 to 15 minutes; makes 8 burgers

1 pound Bob Evans Original Recipe Sausage Roll

1 pound ground beef

2 tablespoons Worcestershire sauce

1/2 cup grated Parmesan cheese

1/3 teaspoon ground pepper

8 hamburger buns

Lettuce (optional)

Sliced tomato (optional)

Sliced onion (optional)

In large bowl, combine first five ingredients. Form into 8 patties. Over medium heat on a grill, cook burgers on each side until done, about 10 to 15 minutes. Serve with buns and favorite toppings.

Source: Bob Evans

Gluten-Free Grilling

Try this recipe for Spicy Slaw Dogs, which is completely gluten-free, from the hot dogs and condiments to the tangy slaw and tender buns. You can find more great gluten-free recipes for grilling — and anytime — at www.udisglutenfree.com.

Spicy Slaw Dogs

Preparation time: 15 minutes; cooking time: 15 minutes

1 pack Udi’s Gluten Free Hot Dog Buns

2 tablespoons butter, softened

2 tablespoons stone ground mustard (gluten free)

2 tablespoons ketchup

1 tablespoon soy sauce (gluten free)

1/2 teaspoon vegetable oil

1 large garlic clove, minced

1 tablespoon, plus 1 teaspoon honey

1 tablespoon, plus 1 teaspoon sherry vinegar

6 cups finely shredded green cabbage, (about half a head)

3 fresh red or jalapeño chiles (seeded and thinly sliced)

Salt to taste

Gluten-free hot dogs

To prepare hot dog buns:

Mix together butter and mustard; spread on buns. Lightly toast buns on grill.

To prepare hot dogs:

Mix together ketchup, soy sauce, vegetable oil and garlic in a small bowl. Cut cross-hatches in hot dogs. Pour mixture onto a plate and roll hot dogs in it. Grill to desired doneness.

To prepare slaw:

In large bowl, stir honey with sherry vinegar until honey is dissolved. Add shredded cabbage and chiles; season with salt and toss. Let stand until cabbage is slightly softened, tossing a few times, about 15 minutes.

Place grilled hot dog in hot dog bun and top with slaw.

Source: Udi’s Gluten Free

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