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The Perfect Steak
My perfect steak starts with a beautiful medium rare rib eye, with a hearty sauce and a salty,
crunchy topping. Here's a meal that's sure to impress anyone, just finish the menu with your
favorite vegetable and you're in for one great homemade feast!
The Steak
1 20 oz Bone in Prime Ribeye
1 oz Chef Haig’s Original Whatever Rub™
2 T Olive Oil
Spicy Onion Straws
1 Vidalia Onion
1 c Buttermilk
2-4 Gurgles of Hot Sauce (I recommend Cholula or Tapatio)
2 pinches of Chili Flakes
6 c Vegetable Oil
2 pinches of Salt
2 c Flour
Cheater's Mushroom Demi-glace
1 can Beef Broth
1 can V-8 (use only 2 swaggles, about 1/2 a can)
6 oz Red Wine
8 oz Mushrooms, sliced
1 pat Butter
1 T Olive Oil
1 pat Butter
My perfect steak starts with a beautiful medium rare rib eye, with a hearty sauce and a salty,
crunchy topping. Here's a meal that's sure to impress anyone, just finish the menu with your
favorite vegetable and you're in for one great homemade feast!
The Steak
1 20 oz Bone in Prime Ribeye
1 oz Chef Haig’s Original Whatever Rub™
2 T Olive Oil
- Season both sides of meat liberally with Chef Haig’s Original Whatever Rub™
- Drizzle olive oil on both sides of meat until coated - Let sit
- Bring meat up to room temperature before lighting coals (or starting the gas grill)
- Slap the steaks on the grill
- After 2 minutes, turn (not flip) steaks one quarter turn
- After another 2 minutes (4 minutes total), flip steaks
- After another 2 minutes (6 minutes total), turn (not flip) steaks one quarter turn
- After another 2 minutes, remove steaks from grill for a perfect medium rare
Spicy Onion Straws
1 Vidalia Onion
1 c Buttermilk
2-4 Gurgles of Hot Sauce (I recommend Cholula or Tapatio)
2 pinches of Chili Flakes
6 c Vegetable Oil
2 pinches of Salt
2 c Flour
- Slice onions into extremely thin slices
- Combine buttermilk, hot sauce and chili flakes
- Soak onions in buttermilk mixture for at least 4 hours
- Drain and Dredge in flour
- Make a stove top deep fryer - heat oil to 375⁰
- Separate onions straws and fry until golden brown
- Set aside to drain – Salt immediately
Cheater's Mushroom Demi-glace
1 can Beef Broth
1 can V-8 (use only 2 swaggles, about 1/2 a can)
6 oz Red Wine
8 oz Mushrooms, sliced
1 pat Butter
1 T Olive Oil
1 pat Butter
- Sautee Mushrooms with pat of butter and olive oil on medium-high heat
- When mushrooms start to brown, add red wine and deglaze (scrape the good stuff off
the bottom of the pan) - Let wine reduce by three quarters and absorb into mushrooms
- Add 2 swaggles (about 1/2 a can) V-8, stir, let reduce for 1 minute
- Add 1 can beef broth, stir, simmer, and reduce for 15-25 minutes until thick
- Before serving, swirl in second pat of butter
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| © 2009 Chef Haig Foods. All rights reserved. | Terms and Conditions © MMIX, Chef Haig Foods. All Rights Reserved. Chef Haig is a trademark of Chef Haig Foods. Chef Haig Whatever Rub is a trademark of Chef Haig Foods. |
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