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Stet's Steak |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Stet's Steak recipe on the web!!U.S.A. My friend Stetson Glimes developed this steak recipe on a camping trip. It’s a perfect example of how a few ingredients, when thoughtfully combined, can utterly transform a commonplace dish. Stet is quite emphatic about using freshly ground white pepper, not black. _ beef sirloin steaks (10 to 12 ounces each), cut 1 inch thick ___ c dry mustard, such as Colman's ___ c worcestershire sauce Juice of 1 large, juicy lime Salt, coarse (kosher or sea), and freshly ground white pepper to taste 1. Place the steaks on a platter and sprinkle with half the dry mustard. Pat the steaks with the flat part of a fork to spread the mustard evenly over and into the meat. Sprinkle the steaks with half the Worcestershire sauce, then squeeze half of the lime over them. Pat with the fork. Season the steaks generously with salt and pepper. Turn the steaks over and spread with the remaining mustard, Worcestershire, and lime juice, and more salt and pepper, patting with the fork. Let the steaks marinate for 15 to 20 minutes while you preheat the grill. 2. Preheat the grill to high. 3. When ready to cook, oil the grill grate. Place the steaks on the hot grate and grill, turning with tongs, until cooked to taste, 4 to 6 minutes per side for medium-rare. Do not rotate steaks here; if you do, you’ll jar off the mustard mixture. (Stet serves them Pittsburgh rare-black on the outside, bloody inside.) Transfer the steaks to a platter and let stand for 3 minutes. 4. Thinly slice the steaks on the diagonal, as you would London broil. Let the slices marinate in the meat juices for a minute or two, then serve immediately. Serves 4 Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Grilled Prime Ribs of Beef With Garlic and Rosemary Brazilian Stuffed Rib Roast Steak in Garlic-Lime Marinade / Palomilla Stet's Steak Steak From Hell Rib Steaks With Red Wine Sauce And Marrow / Entrecote a' la Bordelaise Florentine-Style Steak / Bistecca alla Fiorentina Nicaraguan-Style Steak / Churrasco Korean Sesame-Grilled Beef / Bool Kogi Grilled Beef Oaxaca-Style A Simple Matambre Montevidean Stuffed Beef Roll / Matambre Grilled Beef With Peanut Flour / Kyinkyinga Peruvian Beef Kebabs / Anticuchos Bangali Shish Kebabs Russian Beef Kebabs / Shashlik Fiery Stick Meat / Suyas Quick Persian Beef Kebabs Bani Marine Street Beef Kebabs Madeira Beef and Bay Leaf Kebabs / Espetada Lemongrass Beef With Peanuts Lettuce Bundles With Grilled Beef Saigon Market Beef Sticks Aromatic Lemongrass Marinade Korean Grilled Short Ribs / Kalbi Kui Dinosaur Ribs Montevidean-Style Sweetbreads / Mollejas Asadas Argentinian Veal and Chicken Kebabs Grilled Oxtails / Kare Kare |
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