PORTER HOUSE STEAKS RECIPES

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BEER AND BROWN SUGAR STEAK MARINADE RECIPE | ALLRECIPES



Beer and Brown Sugar Steak Marinade Recipe | Allrecipes image

I concocted this marinade on a lark and it turned out great. The flavors complement and do not overwhelm the natural taste of beef.

Provided by Craig Jones

Categories     Sirloin Steak

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 7

2 (16 ounce) beef sirloin steaks
¼ cup dark beer
2 tablespoons teriyaki sauce
2 tablespoons brown sugar
½ teaspoon seasoned salt
½ teaspoon black pepper
½ teaspoon garlic powder

Steps:

  • Preheat grill for high heat.
  • Use a fork to poke holes all over the surface of the steaks, and place steaks in a large baking dish. In a bowl, mix together beer, teriyaki sauce, and brown sugar. Pour sauce over steaks, and let sit about 5 minutes. Sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes. Turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder, and continue marinating for 10 more minutes.
  • Remove steaks from marinade. Pour marinade into a small saucepan, bring to a boil, and cook for several minutes.
  • Lightly oil the grill grate. Grill steaks for 7 minutes per side, or to desired doneness. During the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness.

Nutrition Facts : Calories 389.7 calories, CarbohydrateContent 9.2 g, CholesterolContent 121.1 mg, FatContent 20.8 g, FiberContent 0.1 g, ProteinContent 38.1 g, SaturatedFatContent 8.3 g, SodiumContent 546.9 mg, SugarContent 7.9 g

I.C. RUMP ROAST RECIPE | ALTON BROWN | FOOD NETWORK



I.C. Rump Roast Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories     main-dish

Total Time 130 minutes

Cook Time 30 minutes

Yield about 4 servings

Number Of Ingredients 8

One 3.5-pound rump roast
1 tablespoon peanut oil 
2 tablespoons kosher salt 
1 tablespoon Worcestershire sauce 
1 teaspoon Dijon mustard 
1/2 teaspoon garlic powder 
1/2 teaspoon onion powder 
1/2 teaspoon freshly ground black pepper 

Steps:

  • Install an immersion circulator in a water bath and set it to 135 degrees F.
  • Trim any fat and sinew from the exterior of the roast, but don't discard it.
  • Heat a 12-inch cast-iron skillet over high heat for 5 minutes. Brush or rub the roast with the oil and season the roast on all sides with the salt.
  • Thoroughly sear the roast on all sides, about 2 minutes per side. Add the trimmings to the skillet and brown alongside the roast.
  • Combine the Worcestershire, Dijon, garlic powder, onion powder and pepper in a one-gallon zip-top freezer bag.
  • Transfer the seared roast and trimmings to the freezer bag and squish the sauce around to coat. Remove as much air from the bag as possible and seal tightly. Place the bag in the water bath, making sure the meat is completely submerged (see Cook's Note). Cover the water bath with plastic wrap to prevent evaporation.
  • After 10 hours, retrieve the bag from the water bath, discard the fatty bits and remove the roast to a carving board. Strain and reserve the jus. Thinly slice the beef across the grain and serve with the jus.

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