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    Free steak recipes

      RECIPE TITLE "Pepper-Crusted Grilled Strip Loin Steak with Homemade Steak Sauce and Mushroom Hobo Packs" from How to Cook Meat

    yields serves 4 time --- difficultyeasy

    The strip loin is right up there with our favorites in the steak department. I (Chris) have one about twice a week at Frank's Steak House in Cambridge, Massachusetts. I'm not alone in my enthusiasm, either; this steak is so popular that it has accumulated over a dozen vernacular names, from New York strip to country club steak to ambassador steak. Whatever you call it, it comes from the top loin muscle, so it is extremely tender and has some good, strong beefy flavor to boot.

    The mushroom hobo packs that go with it are quick to put together, but they have enough earthy flavor to stand up to this awesome steak. Exotic (read expensive) mushrooms are wonderful with the steak, but button mushrooms are great cooked this way too.

    It's fun to figure out how to make something that you have always bought in a bottle at the store, like catsup and mustard, so here's our homemade version of super-flavorful steak sauce to go with the excellent steak. You can keep the leftover sauce, tightly covered and refrigerated, for up to a month. Of course, if you're in a rush, you can always buy yourself a bottle of steak sauce at the market instead of making it yourself.


    For The Sauce
    2 tablespoons olive oil
    1 medium onion, peeled and thinly sliced
    1 cup shrimp shells, 1 teaspoon chopped anchovies, or 1 teaspoon chopped sardines (optional)
    1 tablespoon minced garlic
    1 tablespoon minced fresh ginger
    1 tablespoon minced fresh Chile peppers of your choice
    1 cup white vinegar
    1 cup beer of your choice
    1 cup pineapple juice
    1/2 cup molasses
    3 tablespoons tomato paste
    5 whole cloves
    1 tablespoon ground cumin
    2 tablespoons freshly cracked black pepper
    1 shot bourbon (optional)
    1/4 cup Soy Sauce
    1 lime, very thinly sliced

    For the Hobo Packs
    2 pounds mushrooms (any kind), trimmed
    1/3 cup extra virgin olive oil
    2 tablespoons minced garlic
    1/4 cup roughly chopped fresh herbs: any one or a combination of sage, thyme, and/or oregano
    2 tablespoons dry sherry
    Kosher salt and freshly cracked black pepper to taste

    Four 12- to 16-ounce strip loin steaks, about 1 1/2 inches thick
    1 cup freshly cracked black pepper
    Kosher salt to taste


    1. Make the sauce: in a large saucepan, heat the oil over medium-high heat until hot but not smoking. Add the onion and cook, stirring occasionally, until golden brown, 11 to 13 minutes. Add the shrimp shells (or anchovies or sardines) if using them, along with the garlic, ginger, and chiles. Cook, stirring occasionally, for 2 minutes. Add the remaining sauce ingredients and bring to a boil. Reduce the heat to low and simmer gently for 2 hours, stirring every once in a while.

    2. Strain the sauce, pushing on the solids with a wooden spoon to extract all the liquid. The sauce should have about the same consistency as the standard Lea & Perrins Worcestershire sauce. Set aside.

    3. Light a two-level fire in your grill, putting about three quarters of the coals on one side and one quarter on the other. When the fire dies down, the coals on one side should be hot (you can hold your hand 5 inches above the grill surface for 1 to 2 seconds) and those on the other side medium-hot (you can hold your hand 5 inches above the grill surface for 3 to 4 seconds).

    4. Make the hobo packs: Tear off eight sheets of heavy-duty foil, each about 2 feet long, and stack them one on top of the other. Arrange half the mushrooms in the center of the top sheet and drizzle with half of the olive oil. Sprinkle half the minced garlic, half the herbs, and half the sherry over the mushrooms and season with salt and pepper. Fold up the top four of the sheets of foil around the vegetables, one after the other, turning the package one quarter turn between each sheet and making sure that each sheet is well sealed. Repeat this process with the remaining ingredients so that you have two packs. Place the packs on the bottom of the grill off to one side, pile coals up around them, and cook for about 30 minutes, depending on the intensity of the coals.

    5. Meanwhile, pat the steaks dry with paper towels and sprinkle them with the pepper and a generous amount of salt. Place them on the grill over the hot part of the fire and cook until well seared, 4 to 5 minutes per side. Move to the cooler part of the fire and continue to cook to the desired doneness, 10 to 12 minutes more cooking time for rare. To check for doneness, nick, peek, and cheat: Make a 1/4-inch cut in the thickest part of the meat and take a peek, it should be slightly less done than you like it. When the meat is done to your liking, remove it from the heat, cover it loosely with foil, and let it rest for 5 minutes.

    6. Unwrap the hobo packs and serve with the steaks, passing the steak sauce on the side.

    The cut
    This steak comes from one of the two muscles in the very tender (and pricey) short loin section of the cow. After the tenderloin is removed, the remaining short loin muscle, also known as the shell, is cut into strip steaks. They are really a great steak: tender and fine-grained, but with good flavor too.

    Other Names
    For boneless: ambassador steak, hotel-style steak boneless club steak, New York strip, Texas strip, Kansas City strip; for bone-in: club steak, country club steak, shell steak, sirloin strip steak, strip steak, New York steak.

    Other Cuts You Can Use
    Any tender steak would be a good substitute here, but the Delmonico (rib-eye) would be our top choice.

    You can find these steaks at most supermarkets, but the key is to get a steak that is small enough to be a serving size for one but thick enough to get that great sear on the outside without overcooking on the inside. This means getting steaks from the part of the short loin closer to the rib, rather than the part closer to the sirloin. To be sure of this, you may want to go to a butcher.

    Cook Once, Eat Twice
    Get up in the middle of the night douse the leftover steak with the steak sauce, and have yourself an unforgettable midnight snack

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    You’ve dreamed about it all week: the prime porterhouse patiently waiting in your butcher’s case for you to bring home wrapped in brown paper. You can’t wait to fire up the grill, season the well-marbled red meat, and slap it over the hot coals. You can hear the sizzle as it cooks, smell the tantalizing aroma; you can practically taste the perfectly seared, juicy steak. You never intend to overcook it, but sometimes you do, ruining a thick, expensive steak.
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