Stuart Anderson’s Black Angus Western Steak

Last weekend, Hubby grilled up some simple Rib Eye Steaks. Rib Eyes have great flavor; and when handled property can render a delicious, tender hunk of meat. It was one of those spur of the moment suppers. Completely unplanned. This week, I had steak on the menu. When we headed off to the market to do our shopping, Hubby asked “Steaks again?” with a big grin on his face. It wasn’t a complaint – he’s a big steak eater. While the recipe below called for Western T-Bone Steaks, we are using Porterhouse. Why? Our butcher offered to cut Porterhouse for the same price as T-Bone, giving us a deal ($7.00 per pound) – who in their right mind could say no!

Kiddo was in charge of making the Smoky Marinade so that we could get the steaks into the fridge. I was occupied with making a light dessert to bring to my sister’s house for Liar’s Dice Potluck Supper. Gotta say, while Kiddo whipped up the marinade, our kitchen took on a wonderful aroma of smoky goodness that got our mouths watering. If the marinade smelled that good, imagine how the steaks would taste? Yum!

The first bite of this awesome steak and we were blown away. I don’t know if it was the Smoky Marinade, the natural smoke from the grill or a combination of the two – the flavor was intense! So smoky, so delicious – words alone cannot do justice to the flavors in your mouth. Moist, tender and infused with incredible flavors. Add to that the savory, earthy flavor of the mushroom topping – it was dining heaven! I’m not sure any steakhouse could compete – even Black Angus! Hands down, one of the best steak dinners I’ve had the pleasure of eating. Here’s to Kiddo and Hubby – between the two of you, this is a prime cut of meat!

Stuart Anderson’s Black Angus Western Steak
Smoky Marinade
4 teaspoon Liquid smoke
2 teaspoon Salt
1 clove Garlic; pressed
dash Black pepper
2 teaspoon Vegetable oil
1/2 cup Water
1/4 teaspoon Onion powder
1/4 teaspoon Fresh parsley; minced
2 16 oz. T-bone steaks

Combine all of the ingredients for the smoky marinade in a medium bowl.

Pour the marinade over the T-bone steaks. You may want to use a large, sealable plastic bag for this. If you don’t have one, be sure you use a covered container. Marinate the meat in your refrigerator for at least 4 hours. Overnight is best.

When you are ready to grill the steaks, preheat your barbecue.

As the barbecue heats, prepare the sautéed mushroom topping.

Western Topping
2 tablespoon Butter
2 cups Mushroom; sliced
1 tablespoon Roasted red pepper (canned is fine); diced
1 tablespoon Sun-dried tomatoes (bottled in oil); diced
2 slices Bacon; cooked & crumbled
1 pinch Fresh parsley; chopped
1 pinch Dried thyme
1 pinch Salt
1/2 teaspoon Vinegar

Add the mushrooms, roasted peppers, and tomatoes to the butter. Saute for about 5 minutes or until the mushrooms begin to turn brown on the edges.

Add the bacon, parsley, thyme, salt, and vinegar to the mushrooms and keep warm over low heat until the steaks are done.

When your grill is hot, cook the steaks for 3-5 minutes per side or until they are done to your liking. Salt the steaks to taste. Serve the steaks with the mushroom topping spooned over the top.

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