- Seven Sons Grass‐Fed Delmonico Steak(s)
- Garlic Olive Oil or Regular Olive Oil
- Bourbon Barrel Smoked Salt or Kosher Salt
- Bourbon Barrel Smoked Pepper or Freshly Ground Black Pepper
Pre‐Heat your grill to at least 500 degrees for searing. Coat the steaks with the olive oil, then season generously with the Bourbon Barrel Smoked Salt and Pepper. Clean your grill grates with a brush, and once your grill is hot, use a folded up paper towel soaked with oil and brush the grill grates to help prevent sticking. Place the steak on the grill grates and leave it alone for at least 1 ‐ 2 minutes, then turn it a 1/4 turn to create the cross hatch grill marks. After 1 ‐ 2 additional minutes, flip the steak and repeat on the second side. Watch it closely to prevent burning of the steak. If flare ups occur, move the steak to a cooler part of the grill and allow the flames to die down. Reduce heat to medium high and continue cooking your steak, only flipping it one more time to allow for even cooking. Use a meat thermometer to check for internal temperature of your liking. 130 ‐ 135 degrees for rare, 140 ‐ 145 for medium rare, and 155 ‐ 160 for medium. Cooking the steak any more done will cause it to lose moisture and become tough and dry out. Slice and serve.
Sautéed Onions and Mushrooms
- 8 oz of Organic Baby Portobello Mushrooms Caps
- Medium to Large Sweet Organic Onion
- 1 ‐ 2 tbs ‐ Grass‐Fed or Organic Butter
- Bourbon Barrel Smoked Salt or regular kosher salt
- Bourbon Barrel Smoked Pepper or freshly ground black pepper Drizzle of Raw Honey
Begin by thinly slicing the mushrooms and onions, and place into separate bowls. Heat up your sauté pan on medium high heat, and add the butter and allow it to melt and coat the pan. Then add your onions and sauté until they start to brown. Drizzle a little bit of raw honey over the onions and stir to help brown and add a little bit of sweetness. Next add your mushrooms, stir and season to taste with the salt and pepper. If the pan looks dry, add an additional tablespoon of butter to help keep the vegetables from sticking to the pan. Cook until the doneness of your liking.
Recipe brought to you by Thomas Miller - Offical Chef and BBQ Pit Master at Seven Sons
For more information about Tom and his blog, be sure to visit Farm2Q2You.Blogspot.com