[[ recipeID=recipe-9l09inska, title=Grilled Porterhouse Steak with Chimichurri Sauce ]]

[[ recipeID=recipe-9l09ks8wd, title=Barbeque Chicken ]]

[[ recipeID=recipe-9l09jswbk, title=Pan Seared T Bone Steak ]]

[[ recipeID=recipe-9l09optm8, title=Garlic Crusted Roasted Rack of Lamb ]]

[[ recipeID=recipe-9l09hmqt3, title=Boneless Top Sirloin with Garlic Butter ]]

 

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Grilled Porterhouse Steak with Chimichurri Sauce

Porterhouse is a larger version of a T-Bone, made up of a tenderloin and new york strip so you get two of the most tender and flavorful steaks in one. Porterhouse is often served as a steak for two.

Chimichurri sauce is a italian herb based sauce with a fresh herbaceous flavor and a hint of spice that adds flavor to a steak without overpowering the beef.

Servings: 4 Persons

Keywords: porterhouse, porterhouse steak, steak, beef

  • Prep Time: 0 mins
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Ingredients

Instructions

Ingredients

Ingredients

  • 2 x 20 oz Porterhouse Steaks
  • Sea Salt and Course Black Pepper to taste
  • 2 Tablespoons Chimichurri Sauce

Instructions

Instructions

  1. Pat Steak dry and season liberally with, salt and pepper on both sides. Spray olive oil on both sides.
  2. Preheat your grill.
  3. Sear for 2 1/2 minutes on each side over high heat directly on the grill for medium rare or to your desired temperature. We recommend medium rare at 135F. Use a meat thermometer to be sure.For gorgeous grill marks rotate the steak 45 degrees halfway through each side's grill time.
  1. Let steak rest off the grill for ten (10) minutes
  2. Slice against the grain and drizze chimichurri sauce on top
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Barbeque Chicken

This recipe has won multiple awards at local barbeque competitions but its simplicity will surprise you.

Leg quarters are our favorite part of the chicken because they remain moist and juicy on the inside even after they have been charred on the outside.

Servings: 4 persons

Keywords: Chicken, Leg quarter, barbeque, grilled chicken

  • Prep Time: 0 mins
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Ingredients

Instructions

Ingredients

Ingredients

  • 1 Bag Chicken Leg Quarters (4 quarters per bag)
  • 1 Cup Chopped Scallion
  • 1 Cup Chopped Onion
  • ½ Cup Chopped Thyme
  • ½ Cup Minced Garlic
  • ½ All Purpose Powdered Seasoning to Taste
  • 1 Bottle Barbeque Sauce
  • 1 Teaspoon Diced Scotch Bonnet Pepper
  • 1 Tablespoon Diced Ginger
  • 1 Tablespoon Wray and Nephew White Rum
  • ½ Cup Ketchup
  • 1 Teaspoon Soy Sauce
  • 1 Tablespoon Vinegar

Instructions

Instructions

  1. Season Chicken with all purpose powdered seasoning in large enough container. We recommend using "Complete" by Badia.
  2. Add Onions, Garlic, Thyme, Scallion and rub all over the chicken
  3. Leave to marinate for at least an hour. Overnight in the fridge is ideal.
  4. Brush off excess fresh seasonings and grill on indirect heat 425F for 30 minutes, skin side up. Do not turn.
  5. Prepare the sauce while the chicken is on the grill.
  6. Add olive oil, minced garlic, scotch bonnet and ginger to sauce pan and sauté until fragrant.
  7. Add Barbeque sauce (we recommend Hunts Hickory and Brown Sugar), ketchup, vinegar, white rum, soy sauce and stir well over medium heat for 5 minutes.
  8. Reduce heat to simmer and stir occasionally for 5 minutes.
  9. When chicken achieves internal temperature of 165 dip and coat thoroughly in BBQ sauce and place back on grill, direct and high heat for 2 minutes on either side or until slightly charred.
  10. Rest for 5 minutes then serve immediately

Pan Seared T Bone Steak

The T-bone steak is a crosscut from the front of the short loin with a new york strip and a smaller chunk of tenderloin.

T Bone is among our favorite steaks. Its just the right size, quick, flavorful and requires no marinating. With simple ingredients like Garlic and rosemary, you have a steakhouse quality meal ready in less than 15 minutes.

Servings: 2 People

Keywords: t bone , steak

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Ingredients

Instructions

Ingredients

Ingredients

  • 2 x 16oz T Bone Steaks
  • 2 Tablespoons Olive Oil
  • Sea Salt and Course Black Pepper to taste
  • 2 Teaspoons Minced Garlic
  • 1 Tablespoon Butter
  • 2 Sprigs Fresh Rosemary

Instructions

Instructions

  1. Remove steak from fridge and all to reach room temperature for even cooking
  2. Preheat Oven to 425 degrees F
  3. Place cast iron skillet over high heat until smoking hot
  4. Pat dry steak, rub both sides with olive oil and season liberally with salt and pepper
  1. Add remaining 1 tablespoon of olive oil to pan and swirl to coat evenly and carefully place steak in pan to avoid splatter.
  2. Sear each side for 1 1/2 minutes. Add garlic and rosemary to pan and immediately transfer the pan to the preheated oven and bake for 1 minute for medium rare or to required temperature.
  3. Remove steak from pan and allow to rest for 5 minutes then serve.

Garlic Crusted Roasted Rack of Lamb

The lamb rack is the unsplit primal rib (sometimes called the hotel rack) which includes ribs 6 through 12.

This impressive center piece dish is surprisingly easy to make with just a few simple ingredients and a relatively short active cooking time.


Servings: 8 Persons

Keywords:

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Ingredients

Instructions

Ingredients

Ingredients

  • 1 Head Garlic (peeled)
  • ¼ Cup Rosemary Leaves
  • ¼ Cup Extra Virgin Olive Oil
  • 2 Racks Lamb, Frenched.
  • Sea Salt and Course Black Pepper to taste

Instructions

Instructions

  1. Season the lamb racks with salt and pepper, Rub Sprigs of rosemary, thyme and chopped garlic all over and tie seasons on top of lamb with kitchen twine (see picture below). Set the racks fat side up let stand for 1 hour.
  1. Preheat the oven to 425°F and roast the lamb for 15 minutes.
  2. Turn the racks and roast for 10 minutes longer for medium-rare meat or to your desired temperature. Use a thermometer to be sure.
  3. Transfer the racks to a carving board, stand them upright and let rest for 10 minutes.
  4. Carve racks in between the ribs

Boneless Top Sirloin with Garlic Butter

Sirloin steak is one of our most popular cuts of meat.

It’s flavorful, tender and relatively affordable. A quick, easy and delicious way to enjoy this cut of meat is with a simple pan sear, and a dollop of garlic butter on top.

Sirloin comes from the back portion of the cow in two parts; the top sirloin and the bottom sirloin. The top sirloin is the more tender cut.

Servings: 2 Persons

Keywords:

  • Prep Time: 0 mins
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Ingredients

Instructions

Ingredients

Ingredients

  • 2 x 8 oz Boneless Top Sirloin
  • Salt and Pepper to taste
  • 1 Tablespoon Olive Oil
  • 4 Tablespoons Butter
  • ½ Teaspoon Minced Garlic
  • ½ Teaspoon Minced herbs (thyme, parsley and/or chives)

Instructions

Instructions

  1. Pat each steak dry with a paper towel. Heat a large cast iron skillet or other heavy pan over medium high heat.
  2. Pour the olive oil into the pan. Season the steaks on both sides with salt and pepper.
  1. Place the steaks in a single layer in the pan. Cook for 2 1/2 minutes per side for medium rare or use a thermometer to cook the steak to your desired level of doneness. We recommend cooking to medium rare which is 135 degrees F.
  2. While the steak is cooking, place the butter in a bowl along with the garlic, herbs, salt and pepper. Stir to combine.
  3. Place a dollop of butter on top of each steak. Let the steaks rest for at least 5 minutes off the heat. Slice the steak (against the grain). Garnish with additional fresh herbs if desired, then serve.