Here’s a recipe, courtesy of The Beef Checkoff that you may really like. Check out their website at www.BeefItsWhatsforDinner.com.

Courtesy of The Beef Checkoff

Grilled Porterhouse Steaks with Garlic-Herb Peppercorn Crust

Total preparation and cooking time: 30 to 35 minutes

Ingredients

• 2 beef Porterhouse or T-bone steaks, cut 1 inch thick (about 1 pound each)
• 1 teaspoon coarsely ground mixed peppercorns (black, white, green and pink)
• Salt

Seasoning:

• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh thyme
• 5 cloves garlic, minced
• 2 teaspoons coarsely ground mixed peppercorns (black, white, green and pink)

Directions

1. Combine seasoning ingredients in small bowl; press evenly onto beef steaks.

2. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 14 to 16 minutes (over medium heat on preheated gas grill, covered, 15 to 19 minutes) for medium rare (145ºF) to medium (160ºF) doneness, turning occasionally.

3. Remove bones from steaks; carve into slices. Season with 1 teaspoon peppercorns and salt, as desired.

Makes 4 servings

Cook’s Tip: To easily grind whole peppercorns, use a pepper mill or coffee grinder (used only for seasonings). They can also be crushed in a food-safe plastic bag. Place the peppercorns in the bag, squeeze out the air and seal. Use the bottom of a custard cup, rolling pin or side of a heavy pan to crush the peppercorns.

Nutrition information per serving: 226 calories; 10 g fat (4 g saturated fat; 5 g monounsaturated fat); 61 mg cholesterol; 108 mg sodium; 2 g carbohydrate; 0.6 g fiber; 29 g protein; 5.0 mg niacin; 0.5 mg vitamin B6; 2.4 mcg vitamin B12; 4.4 mg iron; 11.2 mcg selenium; 5.5 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc, and a good source of selenium.

Post from: EveryJoe

Grilled Steaks for a Memorial Day Cookout

Oh no, no, no. Not those brats. Bratwurst.

The first time I ever saw bratwurst was in May – but we didn’t cook it for Memorial Day weekend. It was a barbecue to celebrate our first year of law school. It was BYOM – bring your own meat – believe it or not (oh come on, we were poor grad students). This one guy brought something they called bratwurst – it looked kind of funny. This one guy is now my husband and we now eat all kinds of wursts – more on that later.

Brats just lend themselves to beer. It’s a perfect pairing.

There’s a whole lot of debate about whether you should grill brats – or boil them. Either way is good – but doing both is even better!

So here’s what you do:

BEER AND BRATS

1 onion
2 T butter
1 bottle beer (lager is a good choice – remember that the point of the beer is to add flavor so use something that you like)
4 bratwursts

Slice the onion and place it in a large skillet with the butter. When the onions are soft and translucent, add enough beer in the skillet to cover the onions. Add the brats and cook for about 10 minutes – enough to parboil and absorb the flavor of the beer.

Your brats are cooked (hooray) at this point. Remove the brats and the onions from the beer/butter.

You could eat them now. But throwing them on the grill crisps the outside and makes them brown so toss them onto the grill for a few moments (you could also throw the onions on for a moment if you wanted). You should see lovely hash marks on the outside as the brats grill – don’t overdo it.

Of course, if you’re in a hurry or out at the park, you could skip the parboiling by buying beer brats and simply tossing those on the grill.

Now for the fun part… eating them! They’re delicious enough to eat alone or in a bun. But try adding…

Mustard (spicy is terrific)
Ketchup (hubby wouldn’t dare but kids love it)
Sweet Relish (again, hubby considers it sacrilege but I think it’s great)
Sauerkraut (make your own or buy some from the deli section of the supermarket)

And of course, don’t forget the potato salad and the beer!

Next up: what beer goes best with brats?

(Image: Newscom)

Post from: EveryJoe

Beer and Brats: Memorial Day Weekend