It's What's For Dinner
Posted by The Husband @ 5:28 PM
As most husbands are wont to do when the weather turns nice, I recently dusted off the grill from its time in storage (the biggest downside of condo living: laws against grills on porches). To kick off the true grilling season -- winter may find me tossing something onto the fire on decent days -- I started with this:
Mushroom & Horseradish Stuffed Steaks
For the steak I chose a couple of gorgeous dry-aged New York strips. The stuffing itself consists of:
- 1.5 cups sliced fresh mushrooms (regular buttons will do)
- 0.5 cup chopped onion
- 2 cloves garlic, minced
- 1 tblsp butter
- 2 tblsp prepared horseradish
- Salt, pepper, Worcestershire sauce
Toss the 'shrooms, onion, garlic and butter into a saucepan and cook until the onions are tender. Then add in the horsey-sauce, with salt and pepper to taste. I added the Worcestershire at this point, though you could save it for more of a sauce at the end by melting a bit more butter and combining the two towards the end.
For the steaks, the usual fat-trimming comes first. Then choose a side to slit open, opening it up more than halfway. What you want is a pocket deep enough to hold stuffing, but still enough connection to hold together well for flipping. (You'll note from the picture that I ended up using toothpicks to keep the pocket closed. Just remember to remove them before eating!)
While I tend to use a lot of charcoal, we actually picked up some wood-chunks (not the kind to smoke meat with). I wasn't sure how hot these get or how they last, so I ended up having a hotter fire than I wanted, but the goal is to have about medium heat. Place directly over the heat source, flipping only once, and keeping it on each side for around 10 minutes for medium-rare, up to 14 minutes for closer to well done.
We served this with potatoes and salad. Turned out absolutely wonderfully. The meat was tender, juicy, and had a nice tang from the horseradish. Paired with a bottle of 2003 Trefethen Cabernet Sauvignon it turned out to be one of the better things to come off my grill.
Filed Under: In the Kitchen, Recipe,
2 Comments
That sounds fantastic.
We did some aged ribeyes the other weekend - dry-rubbed and finished with a compound butter & gorgonzola gratin.
Here's the rub:
1 part onion powder;
1 part garlic powder;
1/2 part marsala powder;
1/2 part cumin powder;
cayenne pepper - to taste;
salt - to taste;
Should be orange-ish in color, with a slight smokey flavor.
Compound butter:
8 oz. butter;
1 T basil;
1 T chives;
(note: if you use salted butter, adjust salt content of rub accordingly.)
Fresh gorgonzola cheese, crumbled.
Let the butter soften to room temperature. Finely chop the herbs, either by hand or with a Cuisinart. You want them teeney. Mix everything together in a bowl until the herbs are evenly distributed. Note: hand mixers will tend to warm the butter. Suck it up and use a large spoon.
Grab a sheet of parchment paper, approximately 12" x whatever width. Spoon the butter mixture into the middle of the sheet. Fold the paper in half, covering the butter. Use a flat object - either a plastic bowl scrapper, flipper, etc. - and push against the lump of butter, working it against the fold. The lump with flatten out into a tube. Once you get in to about a silver dollar size, roll it up and cool it in the 'fridge. Once cooled, unroll and slice into pats.
Rub the steaks and let them sit for a couple of hours. Grill over direct heat. Remove about 5º before your desired internal temp: rare-115-120º; med rare-120-125º; med - 125-130º. (note: if you are grilling meat past medium temps, replace all recipes with ketchup.)
Pull the steaks off the grill. Place them on a baking sheet. Dress the tops with a pat of compound butter and gorgonzola. Broil until the cheese is slightly browned; just a few minutes.
mmmmm! Nothing like steak on the grill! Just had my first taste of grilled goodies yesterday and what a treat. Enjoy the season!
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