4 P.M. INTERVIEW: Steaks on the Grill

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EAU CLAIRE, Wis. (WEAU)— The Wisconsin Beef Council features steak recipes on the grill just in time for Father's Day.

Beef Tenderloin Steaks with Blue Cheese Topping

Ingredients
4 beef Tenderloin Steaks, cut 1 inch thick (about 1 pound)
1 large clove garlic, halved
1/2 teaspoon salt
2 teaspoons chopped fresh parsley leaves

Topping:
2 tablespoons cream cheese
4 teaspoons crumbled blue cheese
4 teaspoons plain yogurt
2 teaspoons minced onion
Dash ground white pepper

Instructions

1.Combine topping ingredients in small bowl. Rub beef Tenderloin Seaks with garlic.

2.Place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. One to two minutes before steaks are done, top evenly with topping.

Cook's Tip: To grill, place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. One minute before steaks are done, top evenly with topping.

3.Season with salt; sprinkle with parsley.

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Ribeye Steaks with Fresh Tomato Tapenade

Ingredients
2 beef Ribeye Steaks Boneless, cut 1-inch thick (about 12 ounces each)
2 teaspoons course ground black pepper
1 teaspoon salt

Fresh Tomato Tapenade:
1 cup cherry or grape tomatoes, cut in half
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup chopped fresh basil
3 tablespoons shredded Parmesan cheese

Instructions

1.Press pepper evenly onto beef steaks.

2.Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

Cook's Tip: To broil, place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 14 to 18 minutes for medium rare to medium doneness, turning once.

3.Meanwhile combine Fresh Tomato Tapenade ingredients in small bowl.

4.Season steaks with salt, as desired. Top each steak evenly with Fresh Tomato Tapenade
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Grilled T-Bone Steaks with BBQ Rub
Ingredients
2 to 4 beef T-Bone or Porterhouse Steaks, cut 1 inch thick (about 2 to 4 pounds)
Salt

BBQ Rub:
2 tablespoons chili powder
2 tablespoons packed brown sugar
1 tablespoon ground cumin
2 teaspoons minced garlic
2 teaspoons apple cider vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon ground red pepper

Instructions

1.Combine BBQ Rub ingredients; press evenly onto beef steaks.

2.Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove bones and carve steaks into slices, if desired. Season with salt, as desired.

Cook's Tip: To broil, place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare to medium doneness, turning once.