RECIPE TITLE "Pepper-Crusted Grilled Strip Loin Steak with Homemade Steak Sauce and Mushroom Hobo Packs" from
How to Cook Meat
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.
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.
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
|Morton's Steak Bible: Recipes and Lore from the Legendary Steakhouse
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.
Never fear. Morton’s, The Steakhouse shares the secrets that have made its name synonymous with fine steakhouse dining for twenty-seven years to ensure that the home cook’s steak turns out exactly as he imagines it. Morton’s Steak Bible offers indispensable tips, steakhouse lore, and more than 100 irresistible recipes perfect for meat lovers, grillers, and fans of their seventy restaurants worldwide.
Before divulging Morton’s recipes for every cut from filet mignon and T-bone to skirt steak and ground sirloin, Morton’s Steak Bible starts at the very beginning, providing excellent tips on how to cook like a steakhouse: what to look for when selecting meat, how to cook it on a grill or under a broiler, and of course, how to time your masterpiece to perfection. There are also “Celebrity Clips” sprinkled throughout, amusing anecdotes about visits to Morton’s by its most famous guests, including Frank Sinatra, Tiger Woods, Queen Latifah, and Jackie Gleason.
In addition to world-famous steak recipes, Morton’s Steak Bible includes chapters featuring everything you’ll need to round out your table, such as the Key Lime Mortini and Smoked Salmon Pinwheels in “Cocktails and the Food We Eat with Them”; Salad Niçoise with Pan-Seared Tuna and Velvet Lobster Bisque in “Salads and Soups”; Baked Lemon-Oregano Chicken and Lamb Chops with Baked Apples in “Other Steakhouse Favorites”; Creamed Spinach and Hash Brown Potatoes in “Side Dishes”; and Morton’s legendary Hot Chocolate Cake and Upside-Down Apple Pie in “Desserts.”
With 3.3 million guests dining at its upscale restaurants throughout the United States, Canada, and Asia every year, Morton’s has clearly earned its place as the authority on all things steak. Beautifully illustrated throughout with vibrant full-color photographs, Morton’s Steak Bible is the definitive guide to steakhouse fare and will instantly become a coveted addition to the home of any meat lover or grilling aficionado.
|Steak Lover's Cookbook
When Bill Rice, a food writer for the Chicago Tribune, talks about steak, the writing is surprisingly hard to follow. This may be due, in part, to the fussy layout in this Steak Lover's Cookbook. The publisher often crams sentences together with barely space for a period between them. But when Rice gets past "uptown" and "downtown" cuts of steak, simply defined as more and less costly choices, and moves on to recipes, the book catches fire. Steak Broiled in a Salt Crust, and Sliced T-bone with Asian-Flavored Watercress are creative yet sensible ways to do more than just grill a steak. Rice includes a roundup of steak houses all over the United States. Knowledgeable about wines, he provides selections to accompany every dish. Beyond meat, look for super accompaniments. Don't miss Rice's method for searing a porterhouse steak to a crust at home, not easy when your broiler does not reach up to the 800 F heat chefs in most restaurants can command.
|The New Steak: Recipes for a Range of Cuts plus Savory Sides
Steak is synonymous with big flavor, but home cooks often dismiss it as "eating out" food on account of the expense and care it takes to prepare the perfect tenderloin or strip. In this substantive take on steak entrées, Cree LeFavour shares convenient recipes for all-American, bistro, Far East, and Latin meals that are big on taste, convenience, and value. Using fresh ingredients and a variety of methods--sautéing, roasting, broiling, grilling, braising, and wok-frying--these recipes teach novices as well as experienced cooks how to cook steaks well.
|The Palm Restaurant Cookbook
It's a classic steakhouse, a superb Italian-American restaurant, a power-lunch mainstay, and the oldest family-owned, white-tablecloth restaurant group in the country, with 28 locations in 24 cities-each one administered by third-generation descendants of the original owners. Now, finally, everyone can learn the cooking technique that makes Palm steaks and chops so delectably juicy. In over 125 recipes, the secrets behind some of the Palm's most requested dishes are revealed by executive chef Tony Tammero, with recipes for Steak à la Stone, Monday Night Salad, Veal Martini, Clams Oreganato, Spaghetti Carbonara, Gigi Salad, and quite possibly the best creamed spinach on the planet. Because each dish at the Palm has a story behind it, this is a cookbook filled with real-life stories, celebrity anecdotes, vivid characters, and the very special flavor of a restaurant that has prospered while remaining true to the original owners' credo: "Exceed the customer's expectation, and treat everyone who walks through our door as if they are family." More info
|Neiman Marcus Cookbook
For nearly a century, Neiman Marcus has epitomized luxury—urbane merchandise in an elegant ambience. Neiman Marcus is also famous for the extraordinary food it serves at its restaurants and cafés across the country. Now, at long last, the renowned institution shares more than fifty years’ worth of legendary dishes in this lavishly illustrated cookbook.
From the flagship store in Dallas, featuring the Zodiac Restaurant, to its landmark Rotunda restaurant overlooking Union Square in San Francisco and its newest restaurant, Mariposa, in Coral Gables, Florida, there are forty-two Neiman Marcus restaurants in stores across the country. The first one opened in 1953, and in the last half century Neiman Marcus has become almost as well known for its fresh and delicious cuisine as it is for its fashion.
Neiman Marcus Cookbook will delight the store’s loyal fans and food connoisseurs alike, with more than 160 delectable recipes. The exquisite dishes range from simple soups and salads such as Summer Tomato Soup with Basil and Ricotta and Mediterranean Fattoush Salad to more ambitious entrées like Burnt Honey-Orange Chicken and Soy-Glazed Farm-Raised Trout. Longtime fans will be delighted to find recipes for Neiman Marcus’s famous Strawberry Butter, Mandarin Orange Soufflé Salad, Popovers, and Chicken Salad—not to mention their legendary Chocolate Chip Cookie. More info
|Morton's The Cookbook: 100 Steakhouse Recipes for Every Kitchen
Drawing from the spirit of the menus at Morton’s original Chicago location and their eighty other restaurants around the country and the world, Morton's the Cookbook includes familiar and delicious American steakhouse fare accentuated by the flavors picked up as the restaurant has grown to span the globe.
The expert on steak, Morton’s shares its wealth of information on how to cook your steak to perfection in enticing recipes such as New York Strip Roast with Three Peppercorn Sauce and Bone-in Ribeye with Rancher’s Rub. Complete your meal at home with recipes for delicious appetizers and classic steakhouse sides, such as Five-Onion Soup, Maine Lobster and Avocado Salad, and Blue-Cheese French Fries. Tempting desserts round out this bold collection of delectable recipes.
Beautifully illustrated throughout with full-color photographs and featuring 100 tantalizing recipes, Morton’s the Cookbook brings Morton’s exceptional fare to your home every day.