Below we’ve included some of our customer’s favorite recipes. Enjoy!
Perfectly Grilled Steak ( Bobby Flay)
Photograph by Steve Giralt
- 4 1 1/4-to-1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed
- 2 tablespoons canola or extra-virgin olive oil
- Kosher salt and freshly ground pepper
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.
Rosemary & Garlic Roast Leg of Lamb (Emeril Lagasse)
- 1 leg of lamb, bone in (about 6 to 7 1/2 pounds)
- 1/4 cup fresh lemon juice
- 8 cloves garlic, minced
- 3 tablespoons chopped fresh rosemary leaves
- 1 tablespoon salt
- 2 teaspoons coarsely ground black pepper
- 1 cup chopped fresh herbs (combination of rosemary, chives, and parsley)
- 2 cups diced onions
- 2 cups chicken stock
- 1 cup red wine
Preheat the oven to 400 degrees F.
Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.
Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.
Silence of the Leg O’ Lamb (Alton Brown)
- 1 sirloin end leg of lamb, boned, and trussed
- 4 cloves garlic
- 8 fresh mint leaves
- 1 tablespoon brown sugar
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 5 tablespoons strong mustard, such as Dijon
- 2 tablespoons canola oil
- 2 sprigs fresh rosemary
Roughly chop the garlic cloves in the food processor. Add the mint and repeat. Add the brown sugar, salt, pepper, mustard, and oil and blend to a paste. Spread the paste evenly on the meat side of the roast. Roll the leg into a roast shape and tie with cotton butcher’s twine. Fire 2 quarts (1 chimney’s worth) of charcoal (natural chunk is best). When charcoal is lightly covered with gray ash, split the coals into 2 piles and move them to the far sides of the cooker. Close the lid and allow the grate to heat. Then, place the lamb, skin side up, on the middle of the hot grate. Add the rosemary sprigs to the charcoal briquettes and close the lid and grill. After 20 minutes, flip the roast and rotate it 180 degrees. Insert the probe thermometer into the roast and continue to grill until it reaches an internal temperature of 135 degrees, about 25 to 30 minutes. Remove the roast at 135 degrees. Remove the butcher’s twine from the roast. Cover with foil and rest it for 15 minutes before serving.
Peppercorn-Crusted Filet Mignon with Port Jus (Cooking Light)
- 2 teaspoons cracked black pepper
- 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
- 1/4 teaspoon salt
- 1/2 cup port or other sweet red wine
- 1/2 cup fat-free less-sodium beef broth
- 1 tablespoon chilled butter, cut into small pieces
Heat a cast-iron skillet over medium-high heat. Rub pepper evenly over the steaks. Sprinkle salt over bottom of pan. Add steaks to pan; cook 2 minutes on each side or until browned. Remove steaks from pan; set aside.
Stir in port and broth, scraping pan to loosen browned bits. Reduce heat to medium. Return steaks to pan; cook 2 minutes on each side or until desired degree of doneness. Remove steaks from pan. Reduce liquid to 1/4 cup. Remove pan from heat. Add butter to pan; stir with a whisk until melted. Drizzle sauce over steaks.
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons cider vinegar
- 3 teaspoons lemon juice
- 1 teaspoon prepared mustard
- 1 teaspoon salt
- 1/2 teaspoon celery seed
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1 (4-pound) pork loin roast
- 1 cup barbeque sauce
In a small bowl, combine Worcestershire sauce, soy sauce, honey, vinegar, lemon juice, mustard, salt, celery seed, pepper, and garlic. Place pork loin roast in a large plastic resealable bag and pour marinade over pork loin. Seal and marinate in refrigerator for at least 4 hours (preferably overnight).
Preheat oven to 325 degrees F.
Remove roast from bag, place in a roasting pan, and discard marinade. Roast pork loin at 325 degrees F for 2 to 2 1/2 hours, or until an internal temperature registers 160 to 170 degrees F on an instant-read thermometer. Serve with BBQ sauce.