Game Day Grub: Martie's Best Ever "Steakhouse" Steaks with Herb Butter

Instant Replay! I had several requests this week for a good steak recipe and also for a game day recipe for a house full of men. This one can fill the bill---so here's a repeat performance of my Best Ever Steakhouse Steaks with Herb Butter. No grilling and no fire necessary! A good cast iron skillet is very important but any skillet you can put in the oven will work. Have a great weekend!

Martie's Steakhouse Steak

Steak of your choice

Kosher Salt

Fresh cracked pepper

Butter- 2 tablespoons for the skillet and 1/4 cup for the herb butter

Olive oil- about two tablespoons

Fresh finely chopped herbs of your choice--- basil or rosemary both work well-- chives are stronger but also nice. About a tablespoon is all you need but that's up to you if you want more--- add more.

For the herb butter, place 1/4 cup butter at room temp in a small bowl and use a fork to sort of mash and whip it until soft. Add your finely chopped herbs and mix well. Line a small ramekin or bowl with plastic wrap and spoon the butter mixture into it. Wrap the plastic over the butter and chill well. You can unmold this when you are ready to use it.

Get the cut of meat you like. I got a nice thick porterhouse--- but any steak cut will do for this recipe. Also, preheat the oven to 450 degrees. You will have to vary your cooking time based on the degree of doneness you want for your steak.

Let a large cast iron skillet begin to heat over low flame. Add a tablespoon of butter and a tablespoon of good olive oil to the pan and let them melt together. You may need more depending on the size of your pan.

Season both sides of the steak really well with salt and pepper.

When the butter is melted-- it burns easily so watch out---and the pan is hot, put in your steak and sear it well on both sides. Do not pick up the steak or move it around. Let it caramelize on one side before turning it--- about 3 minutes per side depending on the heat and the size of your steak. After you've seared the steak on both sides, carefully move it to your oven. I like my steak medium so I cook it in the oven for about 6 or 7 minutes or until the meat thermometer reaches about 140-145 degrees. Rare is about 120-125 degrees and medium rare about 130-135 degrees. 

After the steak has been in the oven for about 3-4 minutes, open the door and put a large slice of the herb butter on top of the steak-- it will melt down over the steak and add a wonderful flavor during the last minutes of cooking. Serve the remaining herb butter on the side or with the potatoes. Soooo good-- this is my favorite way to cook a steak. And no grilling required.

Wine Suggestion for a BBQ: Argentine Malbec is the "Recession Red"

Malbec grape harvest in Mendoza, ArgentinaWell, New York has caught on and that means bad news for those of us who have loved Malbec for years. According to an article on Bloomberg.com, these wonderful full-bodied, somewhat spicy, and best of all, value-priced red wines are all the rage in NY now that everyone is looking for quality wines at bargain prices. What does that mean for the rest of us? Now that it's so trendy, the prices most certainly will go up! Gee- thanks!!

Argentine Asado: Malbec, grilled meat and chimichurriI like to think of myself as an expert on Argentine wine and food. I've been there over a dozen times and have tried just about every Malbec available. :-) If you haven't tried Malbec, pick some up for your next BBQ. It's wonderful with grilled meat.

Malbec is one of the Bordeaux grape varieties. It is almost always used as a blending grape except in Argentina where it is used by itself. Stay away from spendy Malbecs; you don't have to go there. You can get a very good Argentine Malbec for $12-15! Here are some favorites-- I didn't indicate year, etc since you may have a difficult time finding a specific bottle but these winemakers produce a good bottle and usually, at a good price. Zolo, Catena, Trapiche, Bodega Colome, Norton, Susana Balbo and Hacienda del Plata-- get the 2004 Mendoza Zagal if you can find it.

Read my blog post: Argentine Asado and Chimichurri to get some fresh ideas for your next BBQ.

Fourth of July Parties: Martie's BBQ Rib Rub Recipe

Hey - I got a shout out from my friend from high school days, Terri Merren who lives quite a glamorous life in the Cayman Islands these days with her beautiful family. Terri tells me that she tried my rub recipe for beer can chicken on ribs and they were awesome! Since I've had a few emails today asking for a rib recipe, I thought I'd tell you what Terri said about the rub so you can try it. Trust me, I am not a ribmaster. I know how to do some pretty mean ribs but my dear friend Sam Jackson is the ribmaster--- and as long as he's around, I really don't have to cook ribs. Plus we have the legendary Dreamland BBQ or Big Bob Gibson's BBQ withini easy driving distance.

Here's the recipe for the rub. You can cook your ribs inside in the oven wrapped foil and finish them off on the grill. That's what Terri did and I watched Alton Brown do that as well. Try the rub and let me know!!

Martie's BBQ Rub Recipe

2 T. Brown sugar

1/4 c. Paprika

2 t. Cayenne pepper

1 t. Granulated sugar

2 t. Kosher salt

1 1/2 t. Dry mustard

1 t. Black pepper

1 t. Garlic powder

1 t. Onion powder

1 t. Celery salt

1/4 t. Chipotle pepper (optional but gives a nice smoky flavor)

Mix all ingredients together in a bowl or plastic Zip loc bag. Will keep in a cool dry place for about a month. 

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Summer's Best Condiment: Herb Butter

I mentioned using herb butter in the last post--- but it was such a hit at our Father's Day feast that I was encouraged to give it headliner status and rightly so. This do-it-all condiment is the perfect accessory for fresh summer veggies like corn, squash and zucchini. We used it for our steak--- a large slice melted down over the top of the steak during the final minutes of cooking gave the steak a rich, buttery flavor. We also used it on our baked potatoes--- these were rubbed with olive oil and Kosher salt before baking so the skins were crispy and the inside fluffy and tender. The herb butter made these simple dishes so much better.

Here's how to make Herb Butter:

Select your favorite herb or combination of herbs. I used chives and basil, finely chopped. Rosemary is wonderful, thyme is lemony and fresh. Cilantro and a squeeze of fresh lime juice is also really refreshing. Pick your favorite flavor combo but use fresh herbs for best results.

For a party or large crowd, you'll need to double or triple.

You can mix this up and serve it chilled in a bowl as shown in the photo above or you can mold it for an elegant look. To mold the herb butter: tear off a piece of plastic wrap and use it to line a small container or bowl. You can use a shape to add some fun--- a star for example for a 4th of July BBQ would look great on your table. Allow a stick of butter to come to room temp. Mix in finely chopped fresh herbs to taste--- I used a tablespoon each of chives and basil. Spoon the mixture into your mold or bowl. Fold plastic wrap over the top and refrigerate until serving time. If you're going to serve this with corn-on-the-cob, let it sit out a while to make spreading easier.

Try this on fish, shrimp, any potatoes and just about any vegetable. It is absolutely the best condiment for fresh summer food! Yum!

Father's Day Menu: Steaks, Potatoes & the Wedge

Men are so easy to please. Give them a good steak, potatoes and a cold beer or a glass of red wine and most of them are happy campers. Here's the menu I'm planning for Father's Day. It's simple and delish. In less than one hour,  you're ready to make some man very happy.

Martie's Steakhouse Steak

Steak of your choice

Kosher Salt

Fresh cracked pepper

Butter- 2 tablespoons for the skillet and 1/4 cup for the herb butter

Olive oil- about two tablespoons

Fresh finely chopped herbs of your choice--- basil or rosemary both work well-- chives are stronger but also nice. About a tablespoon is all you need but that's up to you if you want more--- add more.

For the herb butter, place 1/4 cup butter at room temp in a small bowl and use a fork to sort of mash and whip it until soft. Add your finely chopped herbs and mix well. Line a small ramekin or bowl with plastic wrap and spoon the butter mixture into it. Wrap the plastic over the butter and chill well. You can unmold this when you are ready to use it.

Get the cut of meat you like. I got a nice thick porterhouse--- but any steak cut will do for this recipe. Also, preheat the oven to 450 degrees. You will have to vary your cooking time based on the degree of doneness you want for your steak.

Let a large cast iron skillet begin to heat over low flame. Add a tablespoon of butter and a tablespoon of good olive oil to the pan and let them melt together. You may need more depending on the size of your pan.

Season both sides of the steak really well with salt and pepper.

When the butter is melted-- it burns easily so watch out---and the pan is hot, put in your steak and sear it well on both sides. Do not pick up the steak or move it around. Let it caramelize on one side before turning it--- about 3 minutes per side depending on the heat and the size of your steak. After you've seared the steak on both sides, carefully move it to your oven. I like my steak medium so I cook it in the oven for about 6 or 7 minutes or until the meat thermometer reaches about 140-145 degrees. Rare is about 120-125 degrees and medium rare about 130-135 degrees. 

After the steak has been in the oven for about 3-4 minutes, open the door and put a large slice of the herb butter on top of the steak-- it will melt down over the steak and add a wonderful flavor during the last minutes of cooking. Serve the remaining herb butter on the side or with the potatoes. Soooo good-- this is my favorite way to cook a steak. And no grilling required.

To round out the menu, serve your man's favorite potatoes and a salad wedge. 

For the wedge-- cut our old friend iceberg lettuce into equal size wedges. Chill until serving time. Sprinkle with bacon, cheese, toasted almond slivers or your favorite toppings. Serve with this delish faux-thousand island dressing my mom used to make.

1 cup mayo

1/4 cup ketchup

the yolk of one hard boiled egg

1 tablespoon dill relish or to taste

salt and pepper to taste

Mix together well and chill until serving time.

This easy to make, easy to love menu will soon become your go-to favorite for the men in your life! Happy Father's Day to all the dads out there and a special shout out to the men who step up and act like a dad for a kid who needs one.