​Perfectly seasoned grilled steak, homemade blue cheese dressing AND croutons, plus red onion, avocado, and tomatoes take this black n’ blue grilled steak salad to a whole new level of deliciousness. Servings: 4

It's the unofficial start to summer....at least in the Northern climates of the U.S. How about a two-fer?  Two recipes in one blog post.

#1 - Coffee-Rubbed Hanger Steak with Smokey Vanilla Tomato Relish. The showstopper.

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#2 - ​Steak Skewers with Chimichurri

A perfect recipe for summer cookouts. Easy, fresh and full of flavor. Yumm!

The best way to cook filet mignon is a combination of pan searing first in a cast iron pan, then transferring to the oven to finish — and it’s much easier than you’d think. Cooked correctly, beef filet mignon tastes like the most tender steak you’ve ever had. It has a mild flavor, minimal marbling, and a melt-in-your-mouth texture. 

Servings: 4
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• 4 8-oz Filet mignon steaks (at room temperature)
• 2 tbsp Unsalted butter (softened, divided)
• 1/2 tbsp Fresh rosemary
• 1/2 tbsp Fresh thyme
• 1 clove Garlic (minced)
• 2 tsp Sea salt
• 1/2 tsp Black pepper

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1. Remove your filet mignon from the fridge about 30 minutes before cooking to bring it to room temperature. (This will ensure even cooking.)
2. Mash together half of the butter (1 tablespoon, 14 g), rosemary, thyme, and garlic. (Sprinkle in a little sea salt if using unsalted butter.) Form into a log and refrigerate until the last step.
3. Preheat the oven to 400 degrees
4. Trim any connective tissue around the edges of the steaks. Pat dry with paper towels.
5. Season filet mignon liberally with sea salt and black pepper on all sides.
6. Heat the cast iron skillet over medium-high heat, until the skillet is very hot. Melt the remaining butter (1 tablespoon, 14 g) in the skillet.
7. Add the steaks. Sear for 2 minutes on each side, without moving them around.
8. Transfer the skillet to the preheated oven. Cook filet mignon in the oven to desired level of doneness. (I recommend medium rare.)

For a 2-inch (5 cm) thick filet, that is 5 minutes for rare, 6 minutes for medium rare, 7 minutes for medium, or 8 minutes for medium well. Use a meat thermometer to check for the right temperature – 120 degrees F (52 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, and 155 degrees F (68 degrees C) for medium well. The temperature will rise by another 5 degrees F while resting (see next step).

9. Remove the steaks from the oven and transfer to a plate. Top each with 1/2 tablespoon (7 g) of herb butter (slice the log of herb butter into four parts and put one on each steak). Let the steaks rest for 5 minutes before serving and slicing.

Bon Apetit!

- Jim

When that smell's in the air, you can bet it’s even better with a few good friends, a cold beer in the hand (with a few more in the cooler) and some tasty, charred grub on the way. That smell makes most people wish summer could stick around forever.

But alas, when Labor Day rolls around the days start getting shorter, the regular get-togethers ease up and the good times of summer start feeling like they're slipping away…and maybe they are. But don't worry, there's still time for a few more outdoor cookouts with fire, lots of grub and your friends and family.
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For the 2023 “last hurrah” on the grill let’s add a touch of spice to your flat iron steak or top sirloin steaks.  The kicker in this recipe is the chimichurri, which is originally from Argentina and Uruguayan cuisine. Basically, it’s an uncooked sauce used as an ingredient or as a table condiment for any grilled meat (pork, chicken, poultry, fish, beef) and in this case, grass-fed steak. 

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