Good Morning! The give-away from my last post will be on through the weekend, but I just wanted to pop in with a few things. First, thanks to everyone for the helpful suggestions for organizing my trip photos. I plan to try out a few of those suggestions later today. I’ll keep you posted on how that works out. Second, Mom and I have enjoyed reading all your comments about our fabric line Sanibel. The favorite colors were (by a landslide) brown, aqua blue, pink, and orange. So, were you wondering why I asked everyone to vote on their favorite colors? Mom and I are set to start our next line together shortly and the first step is picking the colors. Honestly, sometimes that can be the hardest part. There are so many gorgeous colors to pick from and it’s hard to narrow it down. We will definitely consider your suggestions in our color selection, so thanks!
In the meantime, I thought I’d blog about meat today. If you would have asked me 10 years ago if I liked meat, I probably would have said I could take it or leave it. In fact, I think I really only ate chicken, hamburgers, and roast. Then I met Joel and things started to change! It didn’t start out that way – In fact, on one of our first dates he ate a bloody steak and I almost ran from the restaurant. I didn’t answer his phone calls for over a week until he started bringing me blended lattes. (I didn’t drink coffee before Joel either.) Ever since we’ve been married he’s been crafting up his “meat goodness” and slowly winning me over.
He got me started with grilled meats.
Then he bought a smoker and started making his famous ribs –
He also smokes brisket, pork roasts, chicken, and coming soon, salmon.
Then, he made this –
and I had my first taste of prime rib.
See that come hither look on his face?
It’s not for me.
It’s for the meat!
Here’s a shot of the rub – kosher salt, rosemary, thyme, olive oil, horseradish, and garlic. Yum!
He’s even won me over to pink steak, so today I thought I’d share my two favorite ways to grill steak. (or for him to grill me steak!)
First, you need the right rub.
4 T. garlic powder
2 T. kosher salt
4 T. corn starch
2 T. paprika
2 1/2 T. black pepper
1/4 t. white pepper
1 t. thyme
Next, brush the steak with olive oil so the rub will stick. BTW, my favorite steak is rib eye, as shown in the picture below. ( This steak was cut off the end of the prime rib, as they usually come in such big pieces that they feed 20 people. Also, the price is usually better if you buy the big piece of prime rib and cut it into steaks yourself. This prime rib was from Sam’s Club)
Add 1 t. of rub to each side of the steak (or a little more if you like a little more spice)
Heat the grill up – On our grill, I turned all 3 burners on high, so the temp was about 450-degrees. Grill each side for 3-4 minutes each. 3 minutes if you like them with quite a bit of pink, 4 minutes if you want them a little more done. While grilling these steaks, I made the mistake of running into the other room and not watching the grill. In the meantime, the meat started a grease fire, which turned the one steak black and burned up the stick in one of my kabobs! It still tasted fine though –
Let the steak rest for 5 minutes before serving. This is very important, as this allows the juices to absorb back into the meat so you don’t end up with a pool of blood on your plate.
Do you see something wrong with this picture? If you said that steak is twice the size of the vegetable serving, you would be correct. The food pyramid would not approve.
The key here is not to over cook the steak. I used to only eat meat that was brown all the way through. It’s not wonder I didn’t like steak! By then it’s so tough you can’t even chew it.
It’s really that easy to make a good steak. Plus, I think it’s better than most steaks that you would pay $20 for in a restaurant. The veggie kabobs are really easy to. Just cut up veggies, drizzle with olive oil and season with black pepper, kosher salt, and garlic powder. Grill right along side the steak. The veggies are really good dipped in blue cheese dressing or T. Marzetti’s Southwest dipping sauce.
My other favorite steak recipe is from the Pioneer Woman. This is more of a girly way to serve steak and it’s called Ginger Steak Salad.
It’s so yummy! You can follow the recipe here http://thepioneerwoman.com/cooking/2009/03/ginger-steak-salad/. The only change I made was to cook my steak on a grill, instead of a pan.
I hope you enjoy these recipes. As I mentioned, it’s been a bit of a process to get me eating meat. But, living with a self-proclaimed “meat-i-tarian” will change your mind. So will going to Italy and tasting their bacon, sausage, and salami. It is nothing like what we have here! In fact, here’s a shot of Joel in Italy, admiring the meat.
Joel also loved the Jamon Serrano in Spain. He is now threatening to fence in the yard, buy a pig, feed it acorns, and learn to cure his own ham. Yikes. I wouldn’t doubt if he would pull it off, but I really don’t want a pet pig. Joel was telling this story to a lady that we met in the the airport in Madrid. She got this pained look on her face and told Joel that if he watched Charlotte’s Web that he would change his mind.
Let’s just say that it’s gonna take a lot more than that movie to stop him. In fact, that won’t even work for me, and I’m just a meatitarian in training!
Oh my gosh, you have no idea how jealous I am right now. Or how much my mouth is watering. I too am a rib eye fanatic, and looking at these pictures is torture. Can you send Joel over here for a few weeks to grill for me? Please?
Love all the photos and admit I was totally distracted by your adorable Sign!!!! I retyped it and posted it on my facebook to share a sign I saw today. TOO CUTE! ok back to MEAT! Yum-O and want you to invite us next time!!! LOL!!! Thanks for sharing! 🙂
Wow they are amazing recipes, we will definately be trying them out in our summertime. We eat a fair bit of meat as we are beef farmers and eat our own but it is always nice to have some new ways to do it.
My husband will be so jealous when I show him that yours has a smoker.
We went to Canada and the USA on our Honeymoon and he ate Ribs almost every time we went out to dinner.
Please share the rosemary rub receipe.
Sounds great!!! Thanks for sharing! I also loved the sign. Yeah….I’ve found that the cookies work well to shut her up too. I could be a cookie-i-tarian!
That is actually a pretty healthy diet if that is a sweet potato (yam), according to Sugar Busters or the South Beach diets. I wish my husband was that much into grilling. Yum!
Cookies work for me too…..
Joel looks as though he might have a wistful look on his face as he gazes at the meat in the window. Isn’t it nice to have a man do the cooking once in a while? Lucky girl!
If I send you my email address, would you send that darker steak and the kabob to me?
Wahoooo for meatitarians!!! We love our meat here too… it helps that my hunny feeds beef cattle too… we have a freezer full of home-grown beefy goodness. 🙂
Heather – lucky you, to have someone to cook for you… although the food looks yummy, I, being a textile junkie, was distracted by the black, flowered rug in your kitchen. Can you tell me where you bought it, brand name, etc ?
I’m not much for steak but those vegetable kabobs look yummO!
All the rest of my family love steak though.
It all looks divine!
OH MY GOSH ~ I think I just drooled. LOL A smoker and a man who knows how to use it? You are one lucky woman. Ok, I do have a man who knows how to cook and grill too but we do not have a smoker…….YET. And YUM prime rib is wonderful. I can’t eat that super rare though no matter how many say you must eat that rare. Nope, just can’t do that. That is one expensive cut of meat he’s holding though.
We just bought some prime rib near Christmas during an amazing sale at a local grocery store and got two of those roasts but they each were nowhere the size of the one he’s holding. I’ve always wanted to try cooking prime rib and hadn’t attempted it until we hit this can’t pass up sale where it was, believe it or not only $6.99 a pound. I could NOT pass that kind of sale up for anything so we learned quickly how to prepare it the right way. Actually, my husband did after I located a very detailed recipe on how to cook that cut of meat.
Since it’s 5:30pm and nearing supper time here, reading your post showing all this wonderful food just made me really hungry now. LOL