Grilled to Perfection

Delicate, succulent, hot kissed and prepared perfectly — there may not be much else fulfilling than a flawlessly flame broiled steak.

These formulas and flame broiling tips from the steak specialists at Omaha Steaks will help you put the ideal steak on your plate at whatever time you need.

You can likewise download the free Steak Time application to get select formulas and an imaginative flame broiling clock.


Peppercorn Crusted Strip Steaks 

Serves 4

  • 4 Omaha Steaks Strip Loin Steaks
  • Two tablespoons olive oil
  • Three teaspoons coarsely ground dark peppercorns
  • One teaspoon coarsely ground ocean salt
  • Four teaspoons garlic cloves, minced
  1. Preheat flame broil on high.
  2. In a little bowl, consolidate dark peppercorns, salt, and garlic.
  3. Blot steaks dry with a perfect paper towel.
  4. Brush both sides of steaks with olive oil.
  5. Evenly apply rub on to the other side of every steak.
  6. Grill steaks to wanted doneness. Utilize Steak Time application or barbecuing outline to decide to adjust cooking times.
  7. Serve steaks with rub side up.


Bison Sirloin Tips  

Serves 4 to 6

  • 1 pound Omaha Steaks Sirloin Tips
  • One teaspoon legitimate salt
  • 1/2 teaspoon chile powder
  • 1/4 teaspoon dark pepper
  • 4 to 6 bamboo or stainless steel sticks
  • One formula Buffalo Sauce
  • Leaves green leaf lettuce
  • Optional celery sticks, farm or blue cheddar dressing
  1. Preheat barbecue on high.
  2. Prepare Buffalo Sauce.
  3. Blot sirloin tips dry with a spotless paper towel.
  4. In little blending dish, join sirloin tips, salt, chile powder, and pepper.
  5. Thread prepared sirloin tips onto sticks, keeping the thickness even and permitting space between each piece.
  6. Place sticks on a barbecue and cooks to fancied doneness. Utilize Steak Time application or flame broiling outline to decide to amend cooking times.
  7. Remove sticks from barbecue and use tongs to slide cooked sirloin tips into a huge bowl.
  8. Toss cooked tips a with Buffalo Sauce until all around covered.
  9. Use a toothpick to expel tips from a bowl onto a plate fixed with lettuce takes off.
  10. Pour additional sauce into a plunging container and present with tips. On the off chance that coveted, present with celery or dressings.


Bison Sauce 

  • Four tablespoons spread, relaxed
  • Two tablespoons hot sauce
  • Two tablespoons chile sauce
  1. Mix fixings in blender or nourishment processor until totally consolidated.


Filet Mignon with Garlic Butter Medallions 

Serves 4

  • 4 Omaha Steaks Filet Mignon Steaks
  • Kosher salt and ground dark pepper to taste
  • One formula Garlic Butter
  1. Preheat flame broil on high.
  2. Season steaks with salt and pepper.
  3. Grill steaks to wanted doneness. Utilize Steak Time application or flame broiling outline to decide to rectify cooking times.
  4. Just preceding expelling the steaks from the barbecue, put a liberal emblem cut of Garlic Butter on every steak.
  5. Let steaks rest 2 minutes, while margarine keeps on dissolving and after that serve.


Garlic Butter 

Serves 4 to 6

  • Two heads garlic
  • One tablespoon olive oil
  • 1/4 pound unsalted margarine, mollified
  • 1/2 teaspoon ocean salt
  • One tablespoon Worcestershire sauce
  • One tablespoon slashed parsley
  1. Preheat broiler to 375°F.
  2. Slice a large portion of an inch off highest points of garlic heads and place on heating sheet.
  3. Drizzle olive oil over garlic and cover with rose thwart. Cook on a stove for 60 minutes.
  4. Remove garlic from broiler and let cool until ready to deal with. Press simmered garlic out of the skin into sustenance processor or blender.
  5. Add margarine, salt, Worcestershire and parsley, mix all fixings together.
  6. Place blend in the center of a vast bit of plastic wrap. Shape into a log and wrap firmly.
  7. Refrigerate 4 to 6 hours. Margarine will keep for a little while in the fridge.


Ribeye Steak with Shallot Demi-Glace 

Serves 4

  • 4 Omaha Steaks Rib Eye Steaks
  • Kosher salt and ground dark pepper to taste
  • One glass Shallot Demi-Glace
  1. Prepare Shallot Demi-Glace sauce.
  2. Blot steaks dry with a spotless paper towel.
  3. Preheat barbecue on high. Season steaks with salt and pepper.
  4. Grill steaks to fancied doneness utilizing Steak Time application or flame broiling diagram.
  5. Place steaks on serving plate and sauce with the Shallot Demi-Glace.


Shallot Demi-Glace 

Serves 4

  • One tablespoon cooking oil
  • One medium shallot, minced
  • 1/2 glass red wine
  • One glass demi-glace (can be found in most basic need and claim to fame sustenance stores)
  • Salt and pepper to taste
  1. Preheat oil in a little sauce container.
  2. Add shallots and cook them for 1/2 to 2 minutes. Shallots ought to be very much seared and some ought to be darkened.
  3. Add red wine and diminish fluid by 2/3.
  4. Add demi-glace and heat to the point of boiling. Reduce sauce while mixing for 2 to 3 minutes or until craved consistency came to. On the off chance that coveted, include salt and pepper.


Beat 5 Tips for Perfect Grilling 

  1. Clean and pre-warm barbecue on high.
  2. Lightly oil and season everything before you put it on the barbecue. It helps the burning procedure and avoids staying.
  3. Sear the outside of steaks when flame broiling, utilizing tongs or a spatula to turn the meat and cover the barbecue however much as could be expected amid the flame broiling procedure to help secure in the immense flavor and to forestall flare-ups.
  4. Use the 60/40 flame broiling technique. Take Barbecue for 60 percent of the time on the primary side, and then flame broil 40 percent of the time after you turn over the sustenance. It will give you a uniformly cooked steak.
  5. Place your cooked steak on a whole plate and permit to rest for five minutes before serving to hold dampness and deliciousness.
Show More

Related Articles