Sunday, April 27, 2008

Omaha Steaks

This evening I cooked some Omaha Steaks Filet Mignons for dinner. My wife, Karla, and I celebrated our 17th anniversary of our first date this evening. So, I decided to cook some steaks to celebrate the special occasion. I also prepared Sauteed Mushrooms and Onions. Since my wife is on a diet, I prepared a baked sweet potato for her.

When preparing the sweet potato, I use a little vegetable oil on it to keep the skin moist. The other thing to remember is that it takes about 45 minutes to cook a large sweet potato. If you cook it for the same time as a baked potato, you will burn the sweet potato. Remember, sweet potatoes have sugar and will burn easy. I set my Weber grill for medium for about 15 minutes. That will take the temperature up to about 425 degrees. This is a great temperature for pototoes. I wash my potatoes and then dry them. I rub them with vegetable oil and then salt the skin. My daughter loves it and eats the skin. Put the potatoes in heavy duty aluminum foil to keep them moist. You can cook them without the foil, but the skin dries out a bit. You have watch them carefully. Once the temperature is at 425 degrees, you can now add your baking potatoes. After about fifteen mintues, you can add the sweet potatoe.

Once the potatoes are in the grill, you have time to prepare the mushrooms and onions. I usually cook enough for myself. My wife and daughter aren't big fungus fans. So, I cook just enough for me. Now, if I have time, I like to cook with fresh mushrooms, but I usually just used canned. I use 2 small cans and 1 small white onion. I drain the mushrooms and put them in a plastic bag and them cut the onion into julienne strips. I add about 2 cloves of garlic to the mix. Then add 2 tablespoons of Worchestershire sauce, 2 tablespoons of olive oil, a little salt and a little pepper. Depending on my mood, I might add about 1 tablespoon of chipotle sauce to the party. In the words of Emeril, I'll use the sauce "to kick it up a notch." Once done, I squeeze out all of the air from the bag and seal it up and let it set for a bit to marinate.

About 20 minutes before you are ready to grill, take the thawed steaks out and begin preparation. I used the Weber steak seasoning (Chicago Style) for the meat. I recommend that you season the meat and then add some vegetable oil on the steaks. These steaks are very lean and need a little oil to make sure they don't stick to the grill. Remember, your grill is fairly hot at the point. Let the meat sit at room temperature for about 20 minutes. Cover it with some plastic. Don't worry about spoiling the meat. The salt in the seasoning will kill anything on the surface.

Once I have checked the potatoes and we are close to done, it's time to do some grilling. I will take a cast iron skillet with me, the steaks, my Grillslinger Sport, a grill mitt, about 2 tablespoons of butter and a platter. I'll set the skillet on my sideburner and set it to high. Once that bad boy is hot, I'll add the mushroom and onions. BE CAREFUL! You have oil and liquid in the mix. When it hits that hot, hot skillet, it will splatter. So, be careful. You don't want to go to the emergency room or have to pencil in facial features. Once it starts to steam up a bit, you can start moving the mushrooms and onions around. Not too much. Remember, we are looking to saute the mushrooms not sweat them.

Ok, time for the steaks. I lift the lid on my trusty Weber and put the spurs to her. I turn the burners from medium to high. I want HIGH heat for the steaks. Remember, grill marks are good. So, I will then add the steaks to the grill. I will point them in a 45 degree angle. After about a couple of minutes (2-3 minutes), you should have a good set of grill marks. Use the tongs and turn them to the opposite direction. 45 degrees in the other direction so you can get a great set of grill marks.

Remember, the mushrooms! Check on them. When the liquid has reduced down, it's time to add the butter. Turn the temperature down to about medium. We don't want to burn the butter. Mix it into the mushroom and onions. By now you should have them nice and brown. Carmelized! BINGO! Lower the burner to low, just to keep it to warm for dinner.

Time to flip the steaks! Do the same thing. Point them in the same direction 45 degrees for a couple of minutes and then in the opposite direction. You will have great grill marks. When I'm cooking a tenderloin. I don't go any higher than medium rare. Just a little red in the middle. My mother loved her steaks well done. OUCH! Don't do it! If you want to incinerate good meat, well done is the way to do it.

Once all done, you should be ready to serve and eat. I took everything in to the family and everyone was happy. I tried something a little weird with my potato this evening. I forgot to pick up some green onions for my potato. I love fully loaded. I added some fried onions I had from a green bean casserole recipe. WOW! It was fantastic! You might give it a try at your next steak dinner.

In May, we will be having some friends over for fajitas. Stay turned. I love to grill and share my recipes and tips with everyone. If you are interested in the steaks that I used you can order them through

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