TOO COLD TO GRILL

Now, I grill year round. Winter, Spring, Summer, Fall. Hot weather, cold weather and perfect weather. Sunshine, rain or snow and I have even been known to stand out mannin' the grill durin' a tornado warnin'. But for some reason the cold has really been gettin' to me and I could not bring myself to go outside and grill for supper tonight. And this posed a problem because I was fixin' bacon wrapped ground sirloin and I happen to be one of those people who believes the only way to fix a steak is to grill it. But I've come up with a way to cook a steak indoors that I honestly think makes them good.

It doesn't matter what type of steak you've got to cook, I find this works for any cut and makes them taste delicious.

This method is for cookin' 2-4 steaks at one time.

First, heat your oven to about 475 degrees.

Then you you'll need to salt both sides of your steak with garlic salt.

For smaller steaks use smaller skillet, for larger cuts use a large skillet.
You will need to use an iron skillet or a skillet you can put into a really hot oven. I've never used anythin' but an iron skillet so use one if you can because I'm not sure if the steak will come out as tender and flavorful. There's just somethin' about those iron skillets.

Depending on what size of steak you are cookin', you'll use about 2 tablespoons of real butter (gotta be the real thing) for a smaller skillet and 3 tablespoons for a large skillet.
Put the butter in skillet and on top of stove over high heat melt the butter and let butter and skillet get very hot.

Lay your steaks in skillet keepin' heat turned up high to med-high. You are goin' to let your steaks sear on each side. Just raise steak up checkin' bottom until you see it is good and browned.

When you get both sides seared, put the skillet, with steaks and melted butter still in it, into your really hot oven. Close the oven door and don't open for about 15 - 20 minutes. You will need to adjust cookin' time to steak thickness. Twenty minutes is good for a steak about 1 1/2 inches thick and med-well doneness.

Take steaks out and you can check at this point to see if done to your likeness or stick it back in for about 5 more minutes if needed.

I promise you will be surprised how well these steaks taste. So flavorful and juicy and it really is quick and easy. Remember it doesn't have to be a ground steak to work. You can use ribeye or sirloin, any cut of steak.

Mmmm mmmm good.

Let me know how you liked 'em

Happiness is like wettin' your pants,
Every one can see it, but only you can feel the warmth.

Steak Fingers

One of my daughters favorite foods is Steak Fingers. When my kids were little I always fixed them a special meal of their choice on their birthdays and my daughter always chose steak fingers. My granddaughter takes after her momma and she loves them too. So for supper last night this is what we had.

Earlier today I took a couple of Sirloin steaks out of the freezer to thaw. They weighed about
1 and 1/2 pounds each. I laid them on a plate and sprinkled about 1/4 teaspoon garlic salt on each steak on each side. Then I set the steaks in the oven which I heated just so it is warmed on the inside. Every couple of hours I warm the oven again. Now I mean just warm, turn the heat on for 2 minutes and then turn off keeping door of oven closed. This thaws the steaks and causes the garlic salt to cure into the meat. Do this also even if your steaks are already thawed. Do this about 5 hours before preparing the steak fingers. Don't worry if it's longer than 5 hours or if you are not able to warm up oven,the steak fingers will still be good.

Now we'll make up some home made steak sauce.

The ingredients you need are:

1 and 1/2 cups of ketchup
3-4 tablespoons brown sugar
3 and 1/2 teaspoons soy sauce
1 teaspoon Worcestershire sauce
1-1 1/2 teaspoons Chinese hot mustard

Add all the ingredients in a small bowl and mix well.

Cover and refrigerate.

When it's time to prepare your steak fingers, slice each sirloin steak into 3 sections. Slice these sections in half through the thickness of the meat. Say your steak is 1 inch thick you are going to slice it so it is only 1/2 inch thick. Cut these pieces into strips.

You can see how the garlic salt has changed the surface of the steak.
Mmmmm it shore makes 'em good and flavorful.


Now mix 4 cups of flour with 1 tablespoon of kosher salt and a good grinding of fresh pepper.

Mix the flour and seasonin's well.

Dip each slice of steak into the flour mixture and coat well then dip into a bowl of plain water and dip back into the seasoned flour.

Shake off excess flour and place each piece carefully into about 3 inches of hot oil in deep pan or deep fryer. Don't over crowd pan so steak fingers will fry up crisp. Fry till golden brown.

Serve with home made steak sauce.

Shootfire these are good. You'll want to fry up a mess of these bad boys and I guar-an-tee they'll be hollerin' 'Gimme smore!'