Villa Vittles: Steak!
Time for more villa vittles, and this time we’re looking for the ultimate grilled steak, so submit your secrets. Your best rubs, marinades and seasonings. We are also looking for the best steak accompaniments too.
The equipment: Weber gas grill, three zone.
The protein: Either NY Strip or Ribeye, thickest Starfish has.
The rules: None, really. As long as it doesn’t involve hunting.
We will cook them to your specs, do a side-by-side comparison, and award the winners (one for steak, one for side dish) …a fashionable Bongo purse. (We gotta get rid of these things. Russ is starting to hint he wants to carry one around.)
Steak recipes….and side dishes, now! Submit under comments.
May 5th, 2009 06:31
I can not cook a steak to save my life but I am a side dish queen.
I think that the only suitable side for a great steak is creamed spinach and here is my recipe:
Ingredients
3 pounds spinach
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 cloves garlic, lightly smashed
3/4 cup heavy cream
1 teaspoon freshly ground nutmeg
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
Directions
Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach is wilted down evenly. Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely.
Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately.
God I hope you like it.I really need a new purse! Back off, Russ!
May 5th, 2009 06:32
My steak entry is for my Garlic encrusted ribeye. Ribeye is clearly the best steak for grilling and after you have selected the “right one” place it in a large zip lock bag. To the bag add several good size shakes(at least a tablespoon) of Cruz Bay Grill Rub, three tablespoons of minced garlic, a couple grinds of fresh pepper and a couple of grinds of sea salt. Next add a good quality olive oil to the bag so it covers the steak. Close the bag and let it marinate for at least 2 hours in a cool not cold place. Take the bag out from the cool place and let it “warm” on the counter in the bag for at least 1/2 an hour before cooking. When the grill is ready, place the steak on the grill and cook it for 3 – 4 minutes before turning for another 4 – 5 minutes. The steak should be cooked to medium, cooked on the outside and warm and pink on the inside. This is how I have been cooking my ribeys for years and I wish you good luck in your endeavor.
Panky.
May 5th, 2009 08:03
Panky’s steak sounds awesome, but would be even more awesome nestled in my garlic mashed potatoes topped with Josephine’s arugula & marinated red onion dressing.
No need to get precise with this but here’s what I make for 2 people:
Cut 6 peeled potatoes into chunks and boil in a large pot of salted water with 4-8 garlic cloves. Cook until fork tender.
While the potatoes are boiling, slice a small red onion very thin and marinate with 4 tbs. of red wine or basalmic vinegar, sea salt & freshly ground black pepper. Set aside.
Drain potatoes & garlic well and place in a bowl with a hunk of butter and a couple of shakes of Cruz Bay grill rub. Mash together with a fork or if you’re lucky enough to have a food processor at your villa, process until it just becomes smooth. Add salt & pepper if needed.
When you are ready to serve, toss Josephine’s arugula with extra virgin olive oil and the marinated thin red onion slices.
Put a big dollop of potatoes in the center a warm plate. Add Panky’s ribeye right on top. Garnish the top of the steak with a stack of Josephine’s arugula & red onions.
Enjoy with St. John sunset!
May 5th, 2009 08:36
It’s hot over that grill. You need a cool, island side.
Guacamole Salad
1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2-inch diced
1 (15-ounce) can black beans, rinsed and drained
1/2 cup small diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.
Just before you’re ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.
May 5th, 2009 08:45
The best accompaniments to a great steak should be simple but bold. I would serve it with oven-roasted asparagus, Josephine’s mixed greens with a quick balsamic vinaigrette dressing, and the following side dish–which can even be made earlier in the day and reheated.
Twice Baked Potatoes with Blue Cheese
4 baking potatoes, baked
4 T. butter
1/2 cup sour cream
milk-as desired
4 oz. blue cheese, crumbled (reserve some
for garnish)
2 cloves garlic, put through press
2 T. fresh rosemary, minced ( or 1 t. dried,
crumbled)
2 scallions, minced (reserve some for garnish)
salt to taste
fresh ground pepper to taste
Slice top off each potato. Scoop cooked potato from skins, leaving about 1/4 inch shell. In a bowl, mash potato and mix with remaining ingredients. Use milk as needed to get the mashed potato consistency you like. Be careful not to overmix. Fill potato shells with mixture and garnish with reserved blue cheese and scallions. (Can be made ahead to this point and refrigerated). Bake in 400 degree oven for about 40 minutes or until heated through and a bit browned.
May 5th, 2009 09:22
Keep it simple on the rub. You can’t beat Montreal steak seasoning. I know it’s not my recipe but it is the best!
My side dish is also a simple one, doesn’t sound like much but I guarantee it’s a crowd pleaser.
Cook 1 cup of brown texmati or basmati rice according to package directions. Once the rice has been cooked and cooled. Add about 2 cups of grape or cherry tomatoes cut in half and chop 1 generous bunch of fresh basil. Then toss with the following dressing:
2 Tbsp Champagne vinegar
2 tsp granulated sugar
Mix together until the sugar is dissolved.
Add 2 Tbsp olive oil, shake well and toss w/the rice.
That’s it. Enjoy!
May 5th, 2009 09:50
Alex(la Tapa) used to do her filet entree in a port wine reduction that we still use in the states. Always a winner:
Slice one onion into rings (yellow, red, vidalia whatever looks good I prefer the sweeter onions for this), cook over medium heat until caramelized.
Add several cups of port wine and reduce until thickened, scraping the pan.
Crumble gorganzola or roquefort/bleu cheese over steak and cover with the sauce and onions.
Enjoy.
This works particularly well with potato sides.
May 5th, 2009 10:05
Please note that these are not my original recipes. However, they are very tasty.
Mario Batali’s steak rub
2 tbsp. sugar
1 tbsp. kosher salt
5 cloves garlic, finely chopped
1 tbsp. red pepper flakes
1 tbsp. freshly ground black pepper
¼ cup dried porcini mushrooms, ground fine
¼ cup olive oil
Ribeye or strip steaks, cut around 2” thick if you can get them (thicker is better)
Combine all rub ingredients. Slather all over both sides of rib eye steaks, cover, and lest rest overnight.
When ready to cook, remove excess marinade with a paper towel. Grill over hot fire until cooked to your liking. Let rest 10 minutes before slicing and serving.
Balsamic glazed mushrooms (adapted from Fine Cooking magazine)
1 tbsp. syrupy balsamic vinegar
2 tsp. brown sugar
2 tbsp. butter
2 tbsp. olive oil
1 lb. mushrooms—(cremini preferred but regular are OK too), cut into quarters
Salt to taste
2 tsp. finely minced garlic
Combine the vinegar and sugar with 1 tbsp. water and set aside.
Heat a large sauté pan over medium high heat. Melt half the butter and all of the olive oil together. Dump in the mushrooms, add about ½ tsp. salt, and cook, stirring, until the fat is absorbed-around 2 minutes.
Continue cooking, stirring occasionally, until the mushrooms are deeply browned and shrunken—about 8 minutes longer.
Reduce heat to low and add the garlic and the final tbsp. of butter. Cook, stirring, until the butter is melted and the garlic is fragrant, about 30 seconds. Add the balsamic mixture, scraping the dish to be sure you get all of the sugar out. Cook until the liquid reduces to a glaze, about 30 seconds. Season with pepper and serve.
The sliced steak and mushrooms are especially good when served on a bed of arugula. For a fancy presentation, drizzle over some good olive oil and thick balsamic vinegar and shave some parmesean cheese on top.
May 5th, 2009 17:28
Chicago Steakhouse Char Crust/Roto Roast Steak:
Get youself a good NY Strip. Prime aged prefered, but at least choice CAB.
Put on the soundtrack to The Blues Brothers Movie
Completely cover all sides with Char Crust or Roto Roast Rub
Drizzle or spritz with oil/non stick spray/butter
On a very hot grill, sear both sides, do not press or pierce meat
Cook to dersied preference and serve immediately
If you are on STJ, get some Josephine’s field greens AND micro mix, a tomato, cucumber and make some red wine vinegar salad dressing.
May 5th, 2009 18:35
I love Villa Vittles! Here’s a stroll down Villa Vittles Memory Lane, for newbies:
Villa Vittles Debut! Friday, March 2nd, 2007
http://www.on-stjohn.com/2007/03/02/villa-vittles-debut/
Villa Vittles: Citrus Jerk Chops! Friday, March 9th, 2007
http://www.on-stjohn.com/2007/03/09/villa-vittles-citrus-jerk-chops/
Villa Vittles: Crab cakes! Monday, March 26th, 2007
http://www.on-stjohn.com/2007/03/26/villa-vittles-crab-cakes/
Villa Vittles: chocolate coffee steak Friday, April 13th, 2007
http://www.on-stjohn.com/2007/04/13/villa-vittles-chocolate-coffee-steak/
Villa Vittles: Grape Jelly Meatballs January 14th, 2008
http://www.on-stjohn.com/2008/01/14/villa-vittles-grape-jelly-meatballs/
Villa Vittles: Breaded, grilled shrimp March 14th, 2008
http://www.on-stjohn.com/2008/03/14/villa-vittles-breaded-grilled-shrimp/
Villa Vittles: Chicken Satay Pizza Friday, April 11th, 2008
http://www.on-stjohn.com/2008/04/11/villa-vittles-chicken-satay-pizza/
Villa Vittles: Jalapeño, chicken, bacon thingies Friday, April 18th, 2008
http://www.on-stjohn.com/2008/04/18/villa-vittles-jalapeno-chicken-bacon-thingies/
-Ruth
May 6th, 2009 05:56
Here’s one from the BB Boys, found in the “St. John Style” Cookbook.
On-Stjohn.com BROCCOLI SOUP: Puree’ Perfection
This is the easiest, and might we say, the freshest and best broccoli soup you’ll every make.
Why? Because broccoli is about all you’ll need. And that’s the point, right?
If you’ve made broccoli soup with, say, onions and white wine and chicken stock and more, well…then you’ve made broccoli-onion-chicken stock-and more soup. This is JUST broccoli soup. (Trust us! It’s good!)
4 C. broccoli florettes (That’s right, trim ‘em up)
1- Pot rapidly boiling water … in a big pot … with a lid
Salt and Pepper
1 log of goat cheese, chilled
A handful of pecan halves
4 shallow soup bowls
So, you’re thinking, that’s all pretty weird, right? Stick with me.
Reminder, Trim broccoli (although don’t put too much effort into it) and throw into pot of rapidly- boiling water. Add a couple of pinches of salt and put the lid on.
Wait four minutes. Maybe three. But for sure not five.
Drain the broccoli, but don’t you dare drain that water away. That’s “broccoli stock.”
Put the broccoli immediately in a blender (it better be steaming hot) and then add enough of the broccoli stock to fill half of the blender. That’s HALF WAY UP.
Any idea what we do next?
Yes. Blend. Furiously.
You will end up with a puree’ of broccoli that is nothing more than actual broccoli and the water it’s cooked in. (Trust me. This is an amazingly good and fresh blender full of stuff.)
A pinch of salt and a grind or two of pepper right now, please. Crank the blender just once more.
Then put 4 shallow soup bowls on your table. Put a handful of pecans in the middle of each bowl and put two perfectly cut quarter inch slices of goat cheese on top of the nuts. Nuts and cheese. Mmmm.
Soup’s still steaming hot. Right?
Okay ….
Now … steady with the hand … pour the broccoli soup into the bowl. Slowly, it will surround, and eventually encompass your nuts and cheese (and how often does soup do that for you.)
Final touch? Yes, you’re right. There should be one. Drizzle some of that top shelf olive oil you’ve got over the whole dish. In a circle or two. Just like an Iron Chef.
Yowzers! That is broccoli soup the OSJ way!
Page 28 St. John Style
May 6th, 2009 06:20
Holy cow, that soup sounds amazing!
May 6th, 2009 06:39
When on Island Time, I try to make things simple. Here’s an easy, fast and tasty side dish. Core out the middle of a Vidalia onion. Place 1/4 stick of butter in the core along with 2 beef bouillon cubes. Wrap tightly in tin foil and place on grill for about a half hour. Enjoy!
May 6th, 2009 09:13
There is no recipe for steak!
What’s next, a suggestion to pour Heinz 57?
The other stuff looks awesome though.
May 6th, 2009 09:58
That broccoli soup sounds really different…but interesting. I was going to make broccoli soup tonight anyway, and I have all those ingredients, so I’ll give it a try. Of course, it is really healthy sounding…I am going to have to make pizza or something to go with it.
May 6th, 2009 11:41
I like parties, big parties and big roasts of fine steaky meat. Here’s one for the Bongos & Flintstones.
Herb Crusted Rib Roast – it’s easier than steaks for 4 or more people, better than prime rib and you can play host while it cooks
Ingredients
- 16 oz (raw) Choice Standing Rib Roast per person – 5 to 12 pounds
- 1 cup minced parsley
- 3 tablespoons minced rosemary
- 3 tablespoons minced thyme
- 3 tablespoons minced shallots
- 4 tablespoons minced garlic
- 1-2 tablespoons coarse salt – kosher or sea salt
- 1 tablespoon coarsely crushed black pepper
- 1/4 cup olive oil
- 1 teaspoon Jerome’s Hot Sauce
Procedure
- Trim the roast of all but 1/4′ of fat
- Tie roast with butchers twine
- Salt & pepper the roast to taste
- Prepare grill for indirect heat, preheat to 450oF. If you are using a gas grill (boo hoo, but that’s what we end up with on St. John) then set both sides of the grill on high and turn one side off when its time to put the roast on. If you are using a charcoal grill then start the coals in a chimney and dump them on one side of the grill.
- Combine all ingredients, except roast, in bowl and mix well. This is your herb crust
- Place roast on platter, fat side up, and rub sides and top with herb crust, piling lots of herb crust on top
- Transfer the roast to the indirect heat side of the grill. Insert an accurate thermometer into the thickest part of the meat.
- Reduce heat to 350 by moderating gas burners or partially damping charcoal grill vents
- Cook to 125oF for rare, 128oF for medium rare, 132oF for medium – make hamburgers for people that want their meat cooked more.
- Transfer roast from grill to platter and cover with foil and allow to rest for 15-30 minutes. Roast temperature should increase by 5oF during this time.
- Carve and serve with the reserved au jus from the platter
That’s beefy-licous!
Comments
- You can use a Prime cut of meat, but the standard Choice is plenty tender and half the price
- You can leave out the Jerome’s for Gretchen
- Using a remote read thermometer allows you to keep an eye on the temperature without opening the grill
- Opening the grill to check the meat will increase the cooking time
- You will open the grill too much
- Rib roasts and rib eye steaks are fatty cuts, there will be a good bit of grease dripping – keeping the lid closed will reduce flare ups
Cheers, RickG
May 6th, 2009 13:10
Side dish, “Mushrooms Western Style”
4 Tablespoon butter.
.5 cup 1/4 dice green pepper
.75 cup 1/4 dice onion (Spanish)
1 lb button mushrooms, cut the bottom of the stem off
1 Tablespoon soy sauce
2 Tablespoon lemon juice
3 Tablespoon Dry Sherry
1, Melt the butter and cook the peppers and onions on medium heat for about 5 minutes.
2, Add the mushrooms and lemon juice, cover and cook for 10 minutes. Stir every once in a while.
3, Add the soy and sherry and cook for another 2 minutes.
There should be alot of liquid. Serve in small bowls with the liquid.
That’s it, simple and yummy!
May 6th, 2009 15:47
Simple –
2 NY Strip Steaks (thick/large) – we buy in bulk from Costco – the two steaks should fit snugly into a 1 quart zip lock bag – place steaks in bag.
Mix 1 Tbsp Asiana Black Pepper Sauce
(http://asiana-west.stores.yahoo.net/blacpepsauc.html)
and 1 Tbsp of minced fresh garlic (we use Gilroy Garlic)
Add mixed sauce to the steaks in the bag – zip and mix by squishing bag. Allow to stand for 15-30 minutes.
Can be frozen at this point for travel (we take these with us to St John in our check-in luggage in a soft-sided cooler) – they are still frozen when we arrive.
Sear steaks on very hot BBQ (both sides for 30-sec) and then cook until medium-rare (or too taste) – about 5-7 minutes on each side.
Simple, easy and tasty (very little clean-up)
May 6th, 2009 16:46
I’m with Lee – when on island time keep it simple.
Take a small bowl – put your favorite steak sauce in it.
Squeeze two limes in it.
Fill your palm with brown sugar – drop it in the bowl.
Mix it up – put it in a plastic bag and drop two steaks in.
Refrigerate and go to happy hour.
On the way back from happy hour – stop by St John Spice and get some garlic peppercorns – whole.
Get back to the villa, put the peppercorns in a heavy plastic bag and beat the heck out of them with a hammer. Have fun.kkwz
Roll your wet steaks in more steak sauce then the peppercorns and grill while extending happy hour on your patio.
Doesn’t matter how they taste now – you’ve been to two happy hours.
May 6th, 2009 19:17
For a crowd we love to make Grilled Flank Steak with Rosemary Roasted Potatoes.
Flank Steak
3 cloves of garlic, crushed
1 TBSP grill seasoning blend (Cruz Bay Grill Rub or Montreal Steak Seasoning)
1 tsp ground cumin
2 tsp hot sauce
1 TBSP Worcestshire aauce
2 TBSP red wine vinegar, plus 2 splashes
1/3 cup extra-virgin olive oil
2 lbs of flank steak
Combine 1st 7 ingredients
Poke flank steak with tines of a fork all over (VERY IMPORTANT STEP!)
Pour marinade over steak in ziplock bag and refrigerate overnight or 8 hours turning steak occasionally.
Grill until med-rare (about 5 minutes each side on Medium heat)
Garlic Rosemary Roasted Potatoes
6 medium potatoes, peeled and cut into pieces
3 TBSP fresh rosemary
6 garlic cloves, crushed (more if you like)
oil for roasting pan (1/2 veg and 1/2 olive oil)
Parboil potatoes in large pot; remove & drain when ready
While potatoes are cooking – place oil, rosemary & garlic in 13×9 glass pan & heat in 450 degree oven (about 10 minutes)
Place partially cooked potatoes in hot oil and turn to coat
Put potatoes back in oven and cook for 20-30 minutes, turning occasionally, until golden brown
Extra step if you want them crispy is to remove the potatoes from the oil with a slotted spoon and place them back in the oven on a foil lined cookie sheet for a few minutes.
Enjoy!
May 6th, 2009 21:13
I have the best! A dear friend (Kenny – Service Express) at the Westin introduced us to this recipe this last summer – Amaretto and onion rib eyes.We give Kenny ALL the credit!!!
4 nice ribeyes – not too thick
1 stick of butter melted
saute one sweet onion until carmelized
1 cheap bottle of amaretto
- add amaretto to onions and let reduce
- soak steaks in reduced mixture until grill
is hot
- continue to baste steaks with reduction
- grill to your liking
Serve with fresh green beans and baked sweet potatoe.
My mouth is watering! Thanks Kenny!
May 8th, 2009 08:56
any steak will do and i assume you know how to grill a steak
.
throw some soy sauce and butter in a dish. microwave til butter melts and give it a little wisk.
throw steak on grill, baste with soy sauce/butter mix.
enjoy!