Steak And Shake Seasoning Copycat Food

STEAK AND SHAKE GARLIC DOUBLE STEAKBURGER

Steps:

• Divide ground chuck into 8 small balls.
• Prepare burger seasoning by combining the salt, black pepper, onion salt, and garlic salt together in a small bowl.
• Prepare the garlic butter by melting together the butter and adding the two teaspoons of minced garlic in a small saucepan. Heat melted butter for 3 to 5 minutes or until the garlic butter becomes fragrant.
• Brush the garlic butter onto the buns, and place the buns on the skillet to toast. Toast the buns long enough so the bread begins to brown.
• Brush a small amount of the butter on top of the ground beef and then sprinkle some garlic salt on top.
• Heat the grill or skillet to medium-high heat.
• Place the ground beef balls on the heated surface and use a spatula to press the burgers into thin patties.
• Season patties with the salt mixture.
• When the burgers have cooked on one side, flip them over and add a slice of cheese to each patty.
• Stack half of the burger patties on top of the other. Place the patties onto the buns. Dress the burgers as you desire.

STEAK DRY RUB

Steps:

• Mix kosher salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar, and cumin together in a sealable container. Seal container and shake to mix.

STEAK AND SHAKE COPY CAT RECIPE - SEASONING

Steps:

• In a medium sized mixing bowl, combine the salt, pepper, onion powder, and garlic powder.
• Add the sugar, paprika, and turmeric.
• Stir the mixture gently until all seasonings are thoroughly mixed.
• Add a teaspoon of olive or other oil to the ground beef when combining the seasoned salt to incorporate it into the burgers.
• Use sparingly. 2 - 3 tablespoons for 2lbs of ground beef. Keep a jar handy to store for future use.

CHURRASCO (GRILLED MARINATED SKIRT STEAK)

Steps:

• Pat the steaks dry and place in a large zip-top bag.
• Combine the garlic, oregano, vinegar, olive oil, adobo seasoning and salt in the bowl of a pilón or mortar and pestle, or a small food processor. Grind into a thin paste, then pour the marinade over the steak. Zip the bag then shake well to coat the meat, rubbing in gently as needed. Let rest on the counter for 10 to 20 minutes, or refrigerate overnight if you have time. Be sure to let the steak come to room temperature before grilling.
• If using a charcoal grill, start by building a fire with hardwood and kindling, then adding lump hardwood charcoal once the fire is kicking. Allow the fire to mellow. If using a gas grill, set the temperature to 500 degrees.
• Meanwhile, make the wasakaka: Combine the lime juice, parsley, cilantro, oregano, olive oil, garlic, salt and pepper in a small bowl and whisk to incorporate. If you'd like a creamier sauce, blend in a small food processor or blender. (Wasakaka will keep for 3 or 4 days in a sealed jar in the refrigerator.)
• Once the grill is ready, remove skirt steak from the bag and shake off excess marinade. Place on the grill and sear for 1 to 3 minutes. Using tongs, pull up the corner to ensure the steak has a good dark char, bordering on burned in places, before flipping, then cook for 1 more minute for rare, 2 minutes for medium-rare. Be careful not to overcook or steak will be tough.
• Remove steak from grill and let rest for 5 to 7 minutes. Slice into strips and pour over wasakaka, or serve sauce on the side. Taste and sprinkle with additional salt, if desired.