Tuesday, December 6, 2011

Tennessee Steak

During our Texas trip, we were not only in BBQ, Tex-Mex, and German country, but also steak country, however we opted to eat the other things instead.  The day we got home though, Bev advised she wanted steak the next day so I got some rib-eyes out of the freezer.

Since it was a pretty day and I needed to not be lazy (use the gasser), I fired up the Weber grill with good lump charcoal and we decided to side the steaks with a variation of the brussel sprouts we made as our Thanksgiving meal side dish in Texas. 

If you recall, we used a recipe from Ashley over at Big Flavors From A Tiny Kitchen.  We decided to stay with our bacon addition then used red kidney beans (for color and durability) and added a little lemon juice, which we like with sprouts, so the recipe this time, which was half of Ashley's except the beans and butter, was:

3 slices of crisp fried thick bacon, diced (Use your bacon of choice)
4 tablespoons extra-virgin olive oil, divided

1 pound brussels sprouts, trimmed, cut in half lengthwise
3 garlic cloves, chopped
1/2 cup low-salt chicken broth
1 15-ounce can red kidney beans, drained
2 tablespoons butter
1 1/2 tbsp lemon juice, more or less to taste
1/2 cup grated Romano cheese

Fry the bacon and set aside.
Heat 3 tablespoons oil in heavy large skillet over high heat. When just about to smoke, add the brussels sprouts. Cook until brown, stirring occasionally, about 5 minutes. Transfer to a bowl.
Add remaining 1 tablespoon oil to skillet; increase heat to high, add garlic and sauté until brown, stirring constantly, about 1 minute. Add broth and brussels sprouts. Cook until brussels sprouts are crisp-tender, stirring frequently, about 3 minutes. Add beans, lemon juice, and butter; stir until butter melts and broth is reduced to glaze. Season with salt and pepper. Stir in cheese and bacon.

I seasoned the steaks with salt and Montreal Steak Seasoning and cooked mine to 120*, Bev's to 125* and Pat's to 130*, and after resting they were just right for each of us. 

Here's my plate.

Bev said this was the best steak I'd cooked for her in a long time (music to my ears).

First of five feel goods.

A four-year-old child, whose next door neighbor was an elderly gentleman, who had recently lost his wife. Upon seeing the man cry, the little boy went into the old
Gentleman's' yard, climbed onto his lap, and just sat there. When his mother asked him what he had said to the neighbor, the little boy just said, 'Nothing, I just Helped him cry.'

Have a great day and thanks for stopping by Almost Heaven South.

One year ago:  You Know I Had To Try It

Two years ago:  The Season’s First Fire



  1. I used up the last of my Montreal Steak Seasoning! I need to get some more, it's my favorite!

  2. I'm a Nebraska girl.. and to me, there is truly nothing better than a good piece of steak!! I'd even try the Brussels sprouts :)

  3. In my pantry I have something called "Canadian Steak Seasoning". Big chunks of salt, garlic and pepper. Not sure what else, but it's good. Wonder if it's the same. There's nothing like a great steak. Don't believe I'll be grilling tonight, it's 6 below and I'm sure my poor little Weber is frozen solid.

  4. Brussel sprout recipes have come a long way since I was a kid. I actually like them now. Yes, I believe you could use different meats for the Italian Wellington and create any flavors you like. BBQ Wellington perhaps?

  5. Hey, I'll try your sprout recipe if you'll try mine :-). Bob loves Brussels sprouts and I'm always on the prowl for new ways to prepare them. I must admit yours sound delicious. Have a great day, Larry. I'll wager it's good to be home. Blessings...Mary

  6. Well I have to try this. Being from this area, it's all about good steaks and if Bev says it's the best, that's good enough for me. It looks deeeelicious!!!

  7. Okay, Larry... way to bring a tear to my eye. What a sweet feel good story.

    The brussel spouts look and sound tasty but the rib eyes have me drooling.

  8. Wow---that sounds incredible, Larry. I would love that recipe --since I not only love steak, but also love kidney and brussel sprouts (neither of which I have EVER cooked together)....


  9. Cute story.

    I think the steak was better because of the Weber and coal :)

  10. Those steaks look soooo mouthwatering delicious and it's nice that you're having some good grilling weather. Rainy and cold, here, so I'm a little jealous. :)


I appreciate and enjoy your comments