Tuesday’s Taste Tempters 5.7.13

Tuesday’s Taste Tempters 5.7.13

Posted: Tuesday, May 7, 2013 8:00 pm

The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by email at dryder@ucmessenger.com.
Today’s recipe comes from McCormick. Find more recipes at www.GrillingFlavorForecast.com.

Grill Mates® Blackened Steak

2 rib-eye or New York strip steaks (about 3/4-inch thick), trimmed
2 tablespoons McCor-mick® Grill Mates® Steak Rub
1 teaspoon McCormick® paprika
1/2 teaspoon McCor-mick® thyme leaves
McCormick® red pepper, ground
2 tablespoons melted butter or oil

Place large cast iron skillet (preferred) or other large heavy skillet (not nonstick) on high heat at least 5 minutes or until very hot. (See Test Kitchen Tips if using nonstick cookware.)
Mix Rub, paprika, thyme and red pepper in small bowl.
Brush each side of steaks with butter or oil. Generously season with Rub mixture.
Carefully place steaks in hot skillet. Cook 8 to 10 minutes or until desired doneness, turning once.

Cooking tips
To avoid the smoke generated from high temperature cooking, blacken the steaks outdoors. Preheat large cast iron or other large heavy skillet on stovetop or in oven and carefully transfer to a hot grill to cook the steaks. Prepare steaks as directed above.
Heat large nonstick skillet on medium heat 5 minutes. Cook as directed above. Increase cook time as needed for desired doneness.
Steaks can also be cooked directly on a preheated grill. Flavor and appearance will vary from the traditional skillet method.
Cut a 4-inch wide pocket in each New York strip steak (3/4-inch thick) being careful not to cut through back or sides of steak. Continue as directed in Steps 2 and 3. Fill pocket of each steak with about 2 tablespoons blue cheese. Press steak lightly to seal closed. Cook as directed.

Published in The Messenger 5.7.13

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