SEASON FOR GRILLING, BEEF

My husband loved grilled steaks.  In later years
he was unable to grill anymore.   He shared his 
grilling tips with me. He told me to use a instant
meat tenderizer if I didn't  have time to do a rub 
on my steaks.He hated a tough steaks and would
not eat them. I would grind the tough steak up in
the food processor and use them for taquitos.

I learned from a co-worker that chuck eye steaks
are the best kept secret in the meat department 
at the grocery store. I checked it out. I found out
that these steaks were  a lot cheaper than the rib 
eye and t-bone steaks.  I have been buying them
for the past 5 years. The problem is that I have to
go to the grocery store early to find them.There is
only a few left when I get there. I have had good 
luck with grilling these steaks. They have been full
of flavor and tender!



                              
 

 
STEAK & GRILLED SCALLIONS

4 chuck eye steaks
1 tsp mixed up pepper
1 tsp garlic powder
1/2 tsp salt
2 bunches scallions (8 pieces)
2 T oil


While charcoals are getting hot, prepare the steaks. Let steaks come  to  room temperature so they will cook evenly.  Brush both sides of steak with oil then sprinkle  them with pepper, salt, and garlic powder.

Grill both sides of steaks until they golden brown. Remove steaks from grill when they feel slightly 
firm to touch.  This will be a medium done steak
(avoid well done to prevent dry and tough steak).
Tent the steaks with foil until ready top serve.

Trim the ends of the scallions but leave them whole.  Toss the scallions with oil then sprinkle them with salt
and pepper. Grill the scallions until they are seared on both sides.  Serve with the steaks.

 

KICKIN' STEAKS


4 chuck eye steaks
2 tsp oil

Seasoning mix
1 tsp garlic powder  
1 tsp  paprika 
1 tsp  cumin
1/2 tsp chipotle powder
1/2 tsp salt 




While charcoals are getting hot, prepare the steaks. Let steaks come  to  room temperature so they will cook evenly.  Brush both sides of steak with oil.Mix the rest of the ingredients in small bowl.  Sprinkle
the seasoning mix on the steaks. Rub seasonings 
into the steaks to develop the flavor.

Grill both sides of steaks until golden brown. 
Remove steaks from the grill when they feel 
slightly firm to touch.  This will be a medium 
done steak(avoid grilling well done to prevent
dry and tough steaks).  Tent  the steaks with 
foil until you are ready to serve.

DIY COFFEE RUBBED STEAK 

2 chuck eye steaks
oil

Rub:
1/2 tsp  salt
1/2 tsp  black pepper
3 T ground coffee



Let steaks come to room temperature.  Spread oil 
on both sides of steaks. In small bowl add all the
rub ingredients and mix well.  Sprinkle rub on the
top of each steak. 

Grill  steaks coffee side down until they are  brown. Flip steaks and grill the  other side. Remove steaks from grill when they feel slightly firm to touch. This will be medium done steaks (avoid grilling well done
to prevent dry and tough steaks ).  Tent the steaks
with foil until ready to serve.

FAIL SAFE BBQ BEEF RIBS #1

3 lb beef ribs

1 tsp seasoning salt

½  tsp black pepper

1 tsp minced onion

1 tsp minced garlic

16 oz favorite honey BBQ  sauce

In large pot add ribs, seasoning salt, pepper, onion,

garlic and enough water to cover them. Bring ribs to

a boil on medium heat.  Lower heat and simmer until

tender.  Remove ribs from pot.

Grill ribs until brown on both sides. Brush the ribs

with the BBQ sauce and grill additional 10 minutes.

Remove ribs and tent with foil until ready to serve. 

FAIL SAFE BEEF RIBS  # 2




3 lb beef ribs
1 tsp seasoning salt
1/2 tsp black pepper

SAUCE:

16 oz your favorite  BBQ sauce
1/2 C vinegar
1/2 T yellow mustard
1/3 C  brown sugar, packed
1/2 tsp onion powder
1/2 tsp  garlic powder

In large pot add ribs, seasoning salt, pepper 

and enough water to cover them. Bring ribs
to a boil on medium  heat.   Lower heat and 
simmer until fork tender.   Remove the ribs 
from pot.

Prepare sauce: 

In pot add the BBQ sauce, vinegar, mustard,onion powder, garlic powder, and brown sugar.  Stir and
mix well. Bring sauce to boil then simmer over low heat  15 minutes. Remove from heat.

Grill ribs until brown on both sides. Brush the ribs

with the BBQ sauce and grill additional 10 minutes.

Remove ribs and tent with foil until ready to serve. 

GRILLED TERIYAKI BURGERS

1 lb ground chuck  
1 tsp minced onion
1 egg, slightly beaten
1/2 C plain  dry bread crumbs
1/2 tsp salt
1/2 tsp black pepper

BASTING SAUCE

1 C teriyaki sauce
2 pats butter


In bowl add ground beef, onion, egg, bread crumbs, salt and pepper. Mix well but don't over mix-causes tough burger.  Form four large  patties.

In small pot melt the butter then add the teriyaki sauce. Stir to blend the sauce.  Remove from the
heat.  Reserve 1/2 cup of sauce.

Grill burgers until brown on both sides. Baste the burgers with the sauce when grilling. Don't leave 
grill unattended since butter may cause flare ups. Have spray water bottle handy. Place burgers on platter and pour reserved sauce over burgers.Tent burgers until ready to serve.

SAUCY BURGERS

1 1/2 lb. ground chuck
1 tsp salt
1/4  C steak sauce

In bowl, combine all of the listed ingredients.
Form 6 patties. Grill burgers until brown on 
both sides and no longer pink in middle.






ONION BURGERS

2 lb. ground chuck
1 envelope dry onion soup mix
1/2 c water


In a bowl combine all of the ingredients.
Form 8 patties. Grill burgers until brown
both sides and no longer pink in middle.