South Seas Grilled Steaks Food

GRILLED TOMAHAWK STEAKS WITH RESTING BUTTER

Steps:

• Remove the steaks from the refrigerator, then sprinkle on both sides generously with salt and place on a wire rack over a sheet pan. Allow to come up to room temperature, about 2 hours.
• Preheat a grill for two-zone cooking with high heat on one side and no heat on the other side. (The overall grill temperature should be 325 degrees F on the grill grates.)
• Using a paper towel, wipe off any excess moisture and salt from the steaks.
• Start the steaks on the indirect heat side of the grill. (The target grill temperature should be around 250 degrees F.) Cover and grill the steaks, flipping once, until the internal temperature reads 125 degrees F (10 degrees away from finished target temp), about 45 minutes to an hour.
• Meanwhile, combine the butter, thyme, Worcestershire, a pinch of salt and some pepper in a small bowl. Spread one spoonful of the butter directly on your serving board underneath where each steak will be placed. Do this before you get your steaks on the grill so that when they come off, you can set each steak on a spoonful of the butter. Set aside the remaining butter for the top of the grilled steaks.
• Move the steaks to the direct-heat side of the grill and sear until the internal temperature reads 135 degrees F, 2 to 3 minutes per side. Place the steaks on the resting butter and use a fork to spread the remaining butter over the steaks. Let the steaks rest for 10 minutes before slicing.

SEA'S SALISBURY STEAK

Steps:

• 1. In a large bowl, mix together ground beef with 1/3 cup condensed French onion soup, bread crumbs, egg, salt, and pepper.
• 2. Shape into 6 oval patties. Brown both sides of patties in a large skillet over medium heat. Pour off excess fat.
• 3. In a bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce, and mustard powder.
• 4. Pour over meat in skillet. Cover and cook for at least 20 minutes, stirring occasionally.
• 5. The longer you let simmer, the thicker the gravy becomes.

PERFECTLY GRILLED STEAK

Steps:

• About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
• Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
• Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

SOUTH AMERICAN STEAK SAUCE

Steps:

• Mix all the above ingredients together.
• Quantity of vinegar may be adjusted to attain desired consistency.
• Let stand in refrigerator overnight so flavors can blend.
• Stir before use, and refrigerate when not in use.
• Especially good marinade for steaks and pork chops.

SOUTH BEACH GRILLED ROSEMARY STEAK

Steps:

• Score the steaks in a diamond pattern on both sides. Mix rosemary, garlic, oil, lemon peel, and pepper in a small bowl. Rub the mixture onto the surface of the steaks. Cover and refrigerate for 1 hour.
• Grill the steaks until thermometer registers 145 (for medium-rare). Cut the steaks diagonally into 1/2" thick slices. Garnish if desired.