High Steaks

Garlic Herb Ribeyes

• 6 garlic cloves, peeled and minced
• 3 tablespoons vegetable oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh thyme
• ½ teaspoon celery seeds
• 1½ teaspoons salt, divided
• ½ teaspoon black pepper, divided
• 4 boneless ribeye steaks, about 1 inch thick

1. In a small bowl, mix together the garlic, oil, vinegar, mustard, thyme, celery seeds, 1 teaspoon of the salt and ¼ teaspoon of the pepper. Brush over both sides of the steaks, cover and refrigerate up to 4 hours.
2. When ready to grill, remove from the refrigerator and sprinkle with the remaining salt and pepper. Allow to stand at room temperature for 20 minutes. Meanwhile, preheat the grill to high heat (450 degrees). Cook 6 to 8 minutes for medium rare, turning once. Test the temperature with an instantread thermometer. Remove from the grill and let rest for 4 minutes before serving warm.

Spiced Skirt Steak

• 2 large garlic cloves, peeled and minced
• 2 tablespoons vegetable oil
• 2 tablespoons lime juice
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1½ pounds skirt steak, ¾ inch thick (trim any excess fat)

1. In a small bowl, mix together the garlic, oil, lime juice, chili powder, cumin, salt and pepper. Brush over both sides of the skirt steak and allow to stand at room temperature 30 minutes.
2. Meanwhile, preheat the grill to high heat (450 degrees). Cook at least 7 minutes, turning once for medium rare. Test the temperature with an instantread thermometer. Remove from the grill and let rest for 5 minutes. Cut across the grain into half-inch slices and serve warm.

Perfect Filet Mignon

• 2 filet mignon steaks, 1½ to 2 inches thick
• ½ teaspoon salt
• ½ teaspoon black pepper

1. Preheat the grill to medium-high. Sprinkle the steaks on both sides evenly with the salt and pepper. Place over direct heat and close the grill lid. For medium-rare, cook a total of 10 minutes, medium a total of 12 minutes and medium-well a total of 14 minutes. Allow the first side to cook 2 minutes longer than the second. Remove from the grill and let rest 5 minutes before serving warm.

Marinated Flank Steak with Blue Cheese Butter

• 4 pounds flank steak
• ½ cup dry red wine
• 6 tablespoons vegetable oil
• 4 garlic cloves, minced
• ½ teaspoon black pepper
• ½ teaspoon dry mustard
• 4 ounces blue cheese, softened
• 4 tablespoons unsalted butter, softened
• 3 teaspoons chopped fresh chives

1. Place the flank steak in a heavy-duty zip-top plastic bag. Combine the wine, oil, garlic, pepper and mustard in a jar with a tight-fitting lid. Shake to blend. Pour the marinade over steak and refrigerate at least 8 hours or overnight.
2. Remove the steak from the marinade, discarding the marinade. Broil or grill 5 to 7 minutes on each side or to the desired degree of doneness. Meanwhile, combine the cheese, butter, and chives. When the steak is done, place on a large piece of aluminum foil. Spread the cheese butter over the top, cover, and allow to rest 10 minutes. Slice very thin and serve warm.

Pineapple Lime T-Bone Steaks

• 1 cup pineapple juice
• 4 garlic cloves, peeled and minced
• 3 limes, zested and juiced
• ½ cup soy sauce
• 2 tablespoons packed light brown sugar
• ¼ teaspoon black pepper
• 2 T-bone steaks

1. Whisk together the pineapple juice, garlic, lime juice, lime zest, soy sauce, sugar and pepper. Pour over the steaks and allow to marinate 8 hours, turning halfway through.
2. Bring the steaks to room temperature while you preheat the grill to high. Remove the steaks from the marinade and sear over high heat. Flip each steak every 30 seconds to cook it evenly. When the brownness is to your liking, transfer the steaks to the cool side of the grill, cover and cook until the internal temperature is 125 degrees. Allow to rest for 10 minutes before serving warm.

Butter-Broiled Porterhouse Steak

• 1 (2-pound, ¾-inch-thick) porterhouse steak
• ½ teaspoon salt
• ¹/₃ teaspoon black pepper
• 1 tablespoon canola oil
• 3 tablespoons unsalted butter

1. Sprinkle the steak evenly with the salt and pepper. Allow to stand at room temperature for 30 minutes. Preheat the broiler. Place the oil in a large cast-iron skillet over medium-high heat. When hot, add the steak and cook for 4 minutes without turning. Flip the steak and place the butter on top. Broil for 4 to 5 minutes for medium-rare. Transfer the steak to a cutting board and slice to serve with the pan juices.