lets put this thing to work.
Watched Cook's Country Cooking video this past weekend. Picked up a recipe geared right up your alley. watch this video and enjoy the rewards.http://www.cooksillustrated.com/recipes ... _results_4
Use what ever steak cut you want, just make sure the steak will fit the inside diameter of your chimney.
I used boneless NY strip steaks that where on sale at the local Kroger this weekend.
The video says to cut the steaks in half, that is because they were 2" thick. You do not have to use the skewers if you put a grill grate on top of the chimney. Do salt ahead of time but do not pepper until steaks are cooked, the pepper would burn at the chimney temps.
Depending on how you like your doneness? I cooked my steak that was in the oven and about 1" thick to 120* temp (which only took about an hour in the oven, I know that because I used a digital thermometer that I could set with an alarm). You can set these steaks to the side and let them cool while you get your Stainless Steel Chimney Starter ready for the final cooking procedure. The 120* initial cooking temp gave me a medium rare final steak doneness even though the steak was 120* when I pulled it out of the oven. The mother in law likes hers well done, I let hers go to a oven temp of of 160*(internal) until I pulled it out of the oven for cooking on the chimney. You will only cook on the chimney for 3-5 min. total, depending on the doneness level you want to achieve.
Follow the directions in the video from there and I think you will fully enjoy. I know I did and I am already looking forward to the next steak I prepare with this method.
Add the following Chimichuri recipe with the above steak recipe and you will be in for quite the HIGH END STEAK HOUSE ATOMOSPHERE!
Enjoy my friend and let me know what you think.
Chimichuri Recipes ( these are a base recipe, adjust to your liking and volume size) nothing in these recipes are exact. use a little this, or a lot of that. Depending on your taste or preference.
Ingredients: Makes approximately 2 cups
• 4 garlic cloves, finely minced
• 1 shallot, finely chopped
• 2 teaspoons crush red pepper flakes
• Freshly ground pepper
• 1 teaspoon kosher salt plus more
• ⅓ cup sherry vinegar
• ½ cup fresh cilantro finely chopped
• ½ cup fresh flat-leaf parsley finely chopped
• 2 tablespoons fresh oregano finely chopped
• ¾ cup extra-virgin olive oil
Combine the vinegar, 1 teaspoon kosher salt, a dash of pepper, garlic, minced shallot, and crushed red pepper flakes in a medium bowl and let the mixture stand for 10 minutes or so. Whisk in the cilantro, parsley, and oregano until combined. Slowly whisk in oil. Check for any additional seasoning you may require and ladle the Homemade Chimichurri into 4 4oz. jars. Let it rest for 20 minutes at room temperature. After 20 minutes place the jars in the refrigerator overnight or up to 2 weeks. When you’re ready to use the sauce, bring it to room temperature and enjoy.
• 1 1/2 cups firmly packed fresh flat-leaf parsley, trimmed of thick stems
• 4-6 garlic cloves
• 3 Tbsps fresh oregano leaves
• 3 Tbsp red or white wine vinegar
• 3/4 cup olive oil
• 1 1/2 teaspoon sea salt
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon freshly ground black pepper
1 Prepare the chimichurri sauce/marinade. Finely chop the parsley, garlic and oregano (can do with a food processor), place in a small bowl. Stir in the vinegar, oil, salt, pepper, and red pepper flakes.