STEAK TEMPRATURES

Keep in mind that you’ll need to remove the steak from the heat source when it’s about five degrees away from the temperature you want to achieve as it is recommended to let your steak rest for 5 minutes after cooking.

  • Rare: 120°–125°
  • Medium Rare: 130°–135°
  • Medium: 140°–145°
  • Medium Well: 150°–155°
  • Well Done: 160°–165°

the best STEAK BUTTER

Melt together until butter melts and garlic softens.

  • 6 tablespoons butter
  • 4 minced garlic cloves
  • 1 tablespoon dijon mustard
  • 1/2 a lemon juiced


Then mix in

  • 2 tablespoon dried parsley
  • 1 teaspoon thyme
  • 1/4 teaspoon cayenne
  • 1 teaspoon paprika
  • Salt and pepper to taste

GRILLING RUB

Combine and  mix ingredients. Shake meat in Ziplock bag with these combined ingredients. Grill. You’re welcome!

  • 2 teaspoons coarse kosher salt
  • 2 teaspoons brown sugar
  • 1/4 teaspoon cornstarch
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1 teaspoon black pepper

RED WINE MUSHROOMS

Use this as a topper or as as a side! In a hot pan roll for 10-13 minutes until the mushrooms are tender.

  • 16 oz package of whole baby mushrooms, stems removed
  • 1 stick of butter

For 30 seconds

  • 2 thinly sliced garlic cloves

For 6 minutes or until thick and alcohol has evaporated

  • 1/3 cup of red wine

chimichurri

Put ingredients in food processor until it’s at a consistent texture. Dip or lay over your finished steak for an authentic taste of Argentina!

  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 cup packed parsley
  • 3-4 cloves minced garlic cloves
  • 3/4 teaspoon dried oregano
  • 2 teaspoons coarse salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1 teaspoon black pepper

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