{"id":34324,"date":"2021-05-25T12:00:29","date_gmt":"2021-05-25T19:00:29","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=7679"},"modified":"2022-01-03T13:01:52","modified_gmt":"2022-01-03T21:01:52","slug":"great-steak-2-2","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=34324","title":{"rendered":"Great Steak!"},"content":{"rendered":"

\"\"<\/p>\n

Things are heating up outside and, on the grill, so let\u2019s talk steak! First things first – start with a good piece of meat, a New York, Filet, or rib-eye would be perfect! Something nice \u2026and thick.<\/p>\n

I have a great recipe (below) for a Bitter & Bourbon Steak Marinade<\/strong> that is loaded with flavor \u2013 from the aromatic bitters, to bourbon, black peppercorns, orange zest and cherry preserves (yes, I kind of based it on a cocktail!).<\/p>\n

But if you\u2019re going more simple, then just rub your steak with some olive oil and season with a little sea salt and pepper, or my D\u2019Lish French Seasoning Salt<\/a> that has a nice hit of smoked paprika and garlic in it!<\/p>\n

No matter how you prep your steak, the following are some grilling best practices:<\/p>\n

    \n
  1. About 30 minutes before you grill \u2013 take the steaks out of the refrigerator and let them sit at room temp, this will help you get a good, even cook – once it hits the heat.<\/li>\n
  2. Be sure to pre-heat your grill to high, and lightly rub your steaks with a little olive oil, then sprinkle with a little sea salt and fresh cracked pepper \u2013 or go for big flavor with a good sprinkle of my Dish D\u2019Lish French Seasoning Salt!<\/li>\n
  3. Place the steaks on the grill and cook until nicely marked on the first side (leave it be now- don\u2019t move them around if you want nice grill markings).<\/li>\n
  4. Then turn over and cook on the other side, depending upon your steaks thickness will depend upon how long to cook it.<\/li>\n
  5. Remember the meat will continue to cook a bit after removing from the grill \u2013 and you can always put it back on for more heat \u2013 you just cannot go back the other way!<\/li>\n<\/ol>\n

    And most of all \u2013 enjoy, Kathy!<\/p>\n

    Bitter & Bourbon Steak Marinade
    \n<\/strong>This marinade is loaded with flavor \u2013 from the Aromatic Bitters, to Bourbon, Black Peppercorns, Orange Zest and Cherry preserves. Great with your favorite cut of steak or try it on pork or lamb chops.<\/p>\n

    Makes: 1 cup, marinates up to 4 steaks<\/p>\n

    3 Tbsp. Angostura Aromatic Bitters
    \n1\/4 cup cherry preserves (or substitute peach preserves)
    \n1 Tbsp. bourbon
    \n2 Tbsp. vegetable oil or olive oil
    \n2 Tbsp. cider vinegar
    \n2 tsp. Dijon mustard
    \n1 Tbsp. finely minced ginger
    \n1 Tbsp. finely minced garlic
    \n1 tsp. black peppercorns, crushed
    \nPinch crushed red chili flakes
    \n2 tsp. orange zest
    \n———————————————–
    \n4 steaks (choose your favorite cut)<\/p>\n

    For the marinade, whisk together all ingredients until well combined. Store refrigerated for up to 1 week.<\/p>\n

    To marinate steaks: place steaks and marinade into a large resealable plastic bag and massage ingredients to help distribute the marinade. Place bag in a shallow baking dish and refrigerate for at least 1 hour or up to 4 hours.<\/p>\n

    When ready to serve: bring steak to room temperature before cooking. Remove steak from marinade; reserve used marinade. Pat dry and season steaks with salt on each side. Grill or pan sear to desired doneness. Transfer steaks to a platter.<\/p>\n

    Recipe by Kathy Casey Food Studios\u00ae<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

    Things are heating up outside and, on the grill, so let\u2019s talk steak! First things first – start with a good piece of meat, a New York, Filet, or rib-eye would be perfect! Something nice \u2026and thick. I have a great recipe (below) for a Bitter & Bourbon Steak Marinade that is loaded with flavor […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11760,11770,11775,12071,12220,12069,11773],"tags":[1659,1039,4352],"class_list":["post-34324","post","type-post","status-publish","format-standard","hentry","category-dishing-with-kathy-casey-blog","category-food-recipes","category-komo-news-radio","category-komo-radio","category-meats","category-recipes","category-tv-and-radio","tag-beef","tag-grill","tag-steak"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/34324","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=34324"}],"version-history":[{"count":1,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/34324\/revisions"}],"predecessor-version":[{"id":34379,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/34324\/revisions\/34379"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=34324"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=34324"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=34324"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}