Chef Tee’s Grilled Lamb Chops w/Ratatouille

Grilled lamb loin chops with Meyer Lemon PreserveServes 2 to 4
Prep time: 5 minutes; cooking time: 8-to-10 minutes

Ingredients

  • 4  lamb leg steaks (at least 1-inch thick)
  • 2 red bell peppers, cut in half, seeds removed
  • 2 zucchini, cut in half lengthwise
  • 2 yellow squash, cut in half lengthwise
  • 2 large onions, cut in half
  • 1 lb. sweet potatoes, cut in half
  • ¼ cup olive oil
  • Salt & Pepper to taste
  • Meyer lemon preserve (optional garnish)

Directions

  1. Heat grill to medium.
  2. Season steaks w/Salt & Pepper; put on hot grill; cook covered to desired doneness; remove steaks; rest meat for 5-to-10 minutes.
  3. In large bowl, add potatoes, rest of vegetables, oil; toss until vegetables are coated w/oil.
  4. Put vegetables on grill; cook until tender; remove; roughly chop; serve w/steaks and Meyer lemon preserve

Chef Tee’s Grilled Ribeye w/Sweet Potatoes

Serves 2 to 4
Grilled steak, sweet potatoesPrep time: 5 minutes; cooking time: 8-to-10 minutes

Ingredients

  • 2 NY strip or ribeye steaks (at least 1-inch thick)
  • 2 grilled sweet potatoes
  • ¼ cup olive oil
  • Favorite seasoning salt to taste
  • Favorite steak finishing salt

Directions

    1. Heat grill to medium.
    2. Season steaks w/seasoning salt; put on hot grill; cook covered to desired doneness; remove steaks; rest meat for 5-to-10 minutes.
    3.  Season steaks with finishing salt; serve w/sweet potatoes.

Chef Tee’s Grilled Steak

Grilled steak (2)Prep time: 5 minutes
Cooking time: about 10 minutes

Ingredients 

  • 4, (12-to-14 ounces) New York Strip Steak, angus or prime
  • 2 Tbsps. canola oil
  • 2 Tbsps. Montreal seasoning salt
  • 3 ounces melted butter
  • 2 Tbsps. Montreal steak seasoning

Directions

  1. Pre-heat grill.
  2. Set out meat for ½ hour to bring to room temperature
  3. Coat steaks with oil; season with seasoning salt.
  4. Put steaks on hot grill; cook to desired doneness (3-to-5 minutes per side for medium rare).
  5. Allow steak to sit for five minutes.
  6. Drizzle butter over steak.
  7. Sprinkle Montreal steak seasoning over meat.

Picking Perfect Steak For Dad On GDW

live-seg-with-steakHome Chef Brian Reeve and Chef “Tee” Terrell Danley share tips on picking the perfect steak for dad and an easy steak recipe.  Highlights: ribeye is best, precuts are good, and steak positioning matters to the eye.

Click to watch.

Chef Tee’s Grilled Raspberry Chipotle Marinated Ribeye

Serves 3 to 4 S n p logo
Prep time: 5 minutes; cooking time: 5-to-10 minutes
Ingredients

  • 3 ribeye steaks
  • 1 bottle Raspberry Chipotle Marinade (available at Whole Foods Market®; can substitute your favorite spicy fruit marinade)
  • Grilled Portabella Mushrooms, sliced (optional)
  • Canola oil
  • Salt & Pepper to taste
  • Juice from half lime
  • Extra virgin olive oil

Directions

  1. In large bowl, add steaks, ¼ cup marinade; coat steaks w/marinade; let meat sit for 5 minutes.
  2. Put steaks on hot grill; cook 4-to-6 minutes per side or to desired doneness.
  3. Season steaks w/Salt & Pepper.
  4. Transfer steaks to large bowl; coat meat w / 1/4 cup marinade; top meat w/lime juice; let meat rest for 5-to-10 minutes.
  5. Plate steaks, mushrooms; drizzle little olive oil on top; enjoy.

 

Chef Tee’s Steak & Wild Mushrooms

Serves 2Steak and mushrooms
Prep time: 10-to-15 minutes; cooking time: 5-to-10 minutes
Ingredients

  • 2 NY strip steaks
  • Merlot sea salt (available at Whole Foods Market®)
  • Pepper
  • 2 medium shallots, sliced
  • Vegetable oil
  • 1 cup French onion soup
  • 1 tsp. cornstarch mixed w/2 Tbsps. water
  • 4 Tbsps. butter (optional)
  • Wild Mushrooms
  • Garnish — Merlot salt

Directions

  1. In large skillet, heat oil over medium-high heat.
  2. Season both sides of steak w/Merlot salt, pepper.
  3. Put steaks in heated skillet; cook 3-to-4 minutes per side or until golden brown if want medium rare (if want well done, cook uncovered in a 450° F heated oven an additional 4-to-6 minutes); set steaks aside.
  4. Use paper towel to carefully remove excess pan drippings from hot skillet; add 2 Tbsps. oil; heat oil over medium-high heat; add shallots, soup.
  5. Stir in cornstarch/water mixture to soup, shallots.
  6. Season to taste w/Merlot salt, pepper.
  7. Turn off heat; stir in butter until melted.
  8. Top steaks w/pan sauce, little Merlot salt; serve w/Wild Mushrooms.

 

Brian’s Grilled Steak

Serves 4_BuBBy_ @ flickr.com
Prep time: 5 minutes; cooking time: 10-to-20 minutes
Ingredients

  • 4 Kansas City or New York Strip Steaks—at least 1-inch thick
  • Seasoned salt
  • Montreal steak seasoning® (can substitute your favorite brand)
  • 2 Tbsps. olive oil
  • 1 cup Gorgonzola cheese, crumbled (can substitute blue cheese)
  • Sautéed mushrooms (recipe below)

Directions

  1. Preheat grill.
  2. Set out meat for ½ hour to bring to room temperature.
  3. Coat w/olive oil.
  4. Lightly season both sides w/seasoned salt (1/2 tsp. per strip).
  5. Grill on high heat; 3-to-5 minutes per side for medium rare.
  6. Remove from heat; rest for 5-to-10 minutes on plate.
  7. Season one side of steak w/Montreal steak seasoning; sprinkle cheese on top.
  8. Spoon sautéed mushrooms over cheese; serve.

*Photo courtesy: _BuBBy_ @ flickr.com

———————————————–
Sautéed Mushrooms
Ingredients

  • 3 Tbsps. butter
  • 1 to 2 cups baby portabella mushrooms
  • 2 tsps. garlic, minced
  • 1/3 cup onions, diced

Directions

  1. Melt butter in large skillet over medium-high heat.
  2. Sauté mushrooms, garlic, onions in skillet until mushrooms are tender, onions are translucent (about 10 minutes).