Fire up the grill and get ready to learn how to make the perfect steak! Michael Lomonaco, chef and partner of Porterhouse New York, shares his delicious cookout recipes that are sure to make this holiday memorable.
- 3 pounds sirloin steak cut into 2 inch cubes
- 1/4 cup dry sherry
- 1/2 cup soy sauce
- 2 tablespoons toasted sesame oil
- 3 tablespoons rice wine vinegar
- 1/2 teaspoon wasabi paste
- 3 tablespoons peeled and finely chopped fresh ginger
- 24 large shiitake mushrooms, stems removed
- 2 large red peppers, seeded and cut into 1 inch squares
- 8 large metal skewers
- Salt and pepper
1. Combine the sherry, soy, sesame oil, rice vinegar, wasabi paste and ginger in a bowl. Reserve 1\3 of the marinade for basting during cooking later. Add the sirloin cubes to the 2\3 remaining marinade and allow to marinate for 1-2 hours, refrigerated.2. Drain the beef of excess marinade. Thread the sirloin cubes unto the skewers, alternating with a mushroom and a red pepper square, 2-3 pieces of beef, mushrooms, pepper per skewer. 3. Pre-heat an outdoor grill to medium heat by building a charcoal fire to one side or setting the gas burners to medium, pre-heating for 15-20 minutes.4. Season the kebabs with salt and pepper. Place the kebabs on the hot grill, be aware of flame ups do to the dripping marinade. Carefully baste the kebabs with the reserved marinade. 5. Cook for 2-3 minutes per side, turning until all 4 sides of the beef cubes are thoroughly cooked. 6. Remove and serve.
- 4 - 14- 16 ounce rib steaks cut on the bone
- 3 tablespoons olive oil
- 2 tablespoons garlic, finely chopped
- 1/4 cup Italian parsley leaves, chopped
- 3 tablespoons fresh thyme leaves, chopped
- 2 tablespoons fresh rosemary, chopped
- 1/2 fresh lemon
- Kosher salt
- ground black pepper
1. Combine the oil, garlic and herbs in a small bowl, set aside 2. Season the rib steaks with half the oil-herb seasoning mix and marinate at room temperature for 20 minutes before grilling.3. Pre-heat an outdoor grill to medium high heat for 15 minutes. Preheating is crucial to the type of fast cooking beef requires. 4. Season the steak with salt and pepper and place each of the steak on the hot grill. 5. Cook the steaks on both sides to the desired doneness, medium rare should be take approximately 4-5 minutes per side. After turning the steaks to the second side, brush some additional oil-herb marinade over them for added flavor. Generally, a steak of this size, cooked over a barbecue grill, will cook to medium-rare within about 8-10 minutes (4 minutes on each side) with a blackened exterior and a warm pink interior. Check for doneness by pressing gently with a cautious finger to feel for firmness-the firmer to the touch, the more well-done the beef is. 6. Remove the steaks from the grill and allow to rest for 2 minutes. Squeeze a little lemon juice over the steaks, drizzle any remaining oil-herb mix and serve.
Michael Lomonaco is an acclaimed chef and host of the Travel Channel's "Epicurious." He is the author of “Nightly Specials: 125 Recipes for Spontaneous, Creative Cooking at Home” and is a partner and chef at New York City’s premiere steakhouse restaurant, Porter House.