Texas Steak BBQ Burgers

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients:

• 1/4 cup mayonnaise
• 1/4 cup barbecue sauce
• 4 bacon strips, cooked and crumbled
• 1-1/2 teaspoons dried minced onion
• 1-1/2 teaspoons steak seasoning
• 1 pound ground beef
• 4 slices Swiss cheese
• 4 hamburger buns, split
• Lettuce leaves and tomato slices

Preparation:
In a small bowl combine the Mayo and BBQ sauce. In a seperate bowl combine the bacon, onion and steak seasoning. The combine the mayo mixture into the second bowl. Next form the beef into 4 round patties and cover evenly with the prepared mixture. Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese of your choice. Then cover and cook 1-2 minutes longer or until cheese is melted. Spread remaining mayonnaise mixture over cut sides of bun bottoms. Layer with a lettuce, burger and tomato and enjoy!

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Herb Crusted Filet Mignon

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients:

• 4 filet mignon, about 1 1/2 inches thick
• 4 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon rosemary
• 1 teaspoon thyme
• 1 teaspoon marjoram
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Preparation:
Heat olive oil and garlic in a microwave safe bowl (covered) for 55-65 seconds. Remove lid and allow for cooling before adding herbs and stirring. Place filet mignon into a shallow bowl or glass dish and pour the herb mixture all over, turning the steaks to coat evenly. Cover again and allow 1-4 hours for marinating in refrigerator. When filets are ready, preheat grill at high heat. Lift steaks and remove any excess oil before seasoning with salt and pepper. Place the filets on the preheated grill and cook evenly for 5-6 minutes per side. Dish is ready as soon as it is removed from heat and allowed to cool slightly.

Pan Seared T-Bone

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 1 Hour

Ingredients:

• 1 1/2 pounds bone-in T-bone steak
• Kosher salt and freshly ground black pepper
• 1 tablespoon canola oil
• Begin by preheating the oven to 450 degrees F

Preparation:
A half-hour before cooking is to begin, remove steak from refrigerator. Place a large skillet over high heat. Season generously with salt and pepper after patting the steak dry. Add oil to heated skillet and add steak when the pan begins to smoke. Reduce the heat slightly and continue cooking the steak until it is browned, approximately 4-5 minutes on each side. Place oven proof thermometer abd place sideways into steak. Using potholder, place the skillet into the oven. Continue Roasting until thermometer in steak registers at least 120 degrees F, which is medium-rare and takes about 7 to 9 minutes. Transfer steak to a cutting board and let it rest for 10 minutes. Carving meat across the grain, cut steak away from the bone.

The Perfect Porterhouse

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Ingredients:

• 20 ounces porterhouse steak
• 1 teaspoon olive oil
• 1 tablespoon meat tenderizer
• 1 teaspoon steak seasoning

Preparation:
Place the steak onto a plate and lightly coat on both sides with olive oil. Use a meat tenderizer to rub the steak. Liberally sprinkle the steak with Canadian steak seasoning of your choice and rub gently into steak. Let stand for 20 minutes after covering with plastic wrap. Preheat your grill with a high heat. Wait until the grill is evenly hot before lightly oiling the grate. Unwrap your steaks and grill them on an open flame or charcoal grill for 4 to 6 minutes on each side, or to your desired degree of doneness.

Peppery T-Bones and Chili Corn

Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 4 hours

Ingredients:

• 4 ears fresh sweet corn in husks
• 1 or 2 cloves garlic, minced
• 1/2 teaspoon coarsely ground black pepper
• 2 beef T-bone steaks cut 1- to 1-1/2-inches thick (about 1 pound each)
• 2 tablespoons butter or margarine
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin

Preparation:
Pull back husks from each ear of corn, leaving the husks attached at the base. Remove corn silk. Fold husks back around the corn; tie with string at ends of ears. Or, cut thin strips from outside corn husks and use them for ties. Soak corn in cold water for 3 to 4 hours. Using an uncovered grill, grill corn directly over medium coals about 20 minutes or until kernels are tender, turning often. Meanwhile, combine garlic and pepper; rub evenly onto steaks. Grill steaks directly over medium coals to desired doneness, turning steaks once. For 1-inch steaks, allow 14 to 16 minutes for medium-rare to medium doneness. For the 1-1/2-inch steaks, allow 20 to 24 minutes for medium-rare to medium doneness. Meanwhile, in a small pan, melt butter. Stir in chili powder and cumin. Cook and stir over medium heat for 1 minute to blend flavors. Carve steaks into thick slices. Serve with corn and butter mixture. Makes 2 or 4 servings.

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