Porterhouse Steak with Caramelized Onions & Rosemary

Porterhouse Steak with Caramelized Onions & Rosemary

Meatlovers beware! This recipe is to die for! I ordered this Porterhouse steak 21 days ago and asked my butcher to dry-age it until I came to pick it up…It was pricey but oh so worth it! What a beautiful steak. If you ever get a chance I really recommend asking your butcher for dry-aged cuts. Anything from 14-21 days is perfect. Searing all that flavor using intense heat and topping with caramelized onions…so good..you don’t need to go to a steak house for this one… Continue reading

Coffee Rubbed Rib Eyes

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The first time I ever tried coffee-rubbed steak was at The Capital Grille. I had a Kona-Rubbed Rib Eye..Wow, what a steak! Mouthwateringly delicious. I wanted to try my hand at making these at home…Today’s steaks were not dry aged but that would certainly make them only that much better. These Rib Eyes were fresh from the Amish Market. They’re seasoned with a coffee-spiced mixture, grilled to perfection then topped with a Dos XX Amber reduction…now that’s the perfect steak!    Continue reading

Argentinean Steaks & Sweet Potato Fries

Argentinean Steak & Sweet Potato Fries

If my husband had his way we’d have steak everyday. We don’t…and when we do we mostly have sirloin, but we stopped by our local Amish Market and found these beautiful Rib Eyes. They are probably the juiciest of all the steaks. And have the most flavor, even without additional seasoning. But we like flavor! So here’s an Argentinean rub that just brings out the flavor of the meat even more. I accompanied the steaks with sweet potato fries & a mayo-maple dipping sauce and a side salad. Get those sweet potato fries in the oven before you prep the steaks… Continue reading