Tag Archives: Steak

My country cube steak with saw mill gravy for a crowd


I’ll let you in on a secret. I love red meat. Being a guy one could easily know that but I love bison cube steak when I can find it for a true country breakfest.

Mix together flour, salt, pepper, and cayenne. Dredge the Cube steak in the flour mix on both sides and set aside until all the yummy cube steaks are covered in flour. In a large camp fire skillet, add oil, garlic, and onions. When onions are clear remove from pan along with garlic. Add butter into pan and allow to melt. Once melted add in cube steaks. Watch them carefully, when the sides get a golden hay like color flip them and give them 1 more minute before removing from the pan. Turn off heat and remove grease by pouring through a fine mesh screen over a funnel into a mason jar.  This filters out the solid particles from the grease. Set this remaining grease aside in the mason jar. It will keep in the fridge for upto a week.

Take 9 tablespoons of this grease, 9 tablespoons of flour, 3 cups of half and half, and 1 pound crumbled breakfest sausage. Sift the flour into this remaining grease in the same pan you fried the cube steak. Stir it until it gets brown, I like a straw brown color. Pour in the half and half slowly while stirring constantly. Add in crumbled breakfest sausage, and stir until it’s thickened. At this point I add black pepper, about 3 tablespoons.  The breakfest sausage can be anything. Jimmy dean is good, or what ever you happen to have.

Serve with a side of mashed potatoes.

yellow peppered steak my way


I had this at a local steak house. It was so good I had to create it at home…I have succeeded…and now I bring the recipe to you. On the menu it was called yellow peppered steak. This was so delicious.

3.3 pound scotch fillet ( Also known as a ribeye, well marbled, you don’t want steaks at this moment. I got it as a large slab of meat. It is mostly composed of the Longissimus dorsi muscle but also contain the Complexus and Spinalis muscles.)

You want to preheat the oven to 122 degrees f.

Seal quickly on a hot frying pan WHOLE! You only wanna do it for about a minute. Just to add color and then remove it.

Once the meat is cool enough to touch, wrap the fillet in bacon (I used regular bacon. It is very fatty, suppose canadian bacon could work.) and keep together with cooking twine. Stick a meat thermometer into the centre of the meat and place onto a roasting tin with a rack. About 24 hours before dinner, the meat should go into the oven. It requires about 4 hours for the meat to reach 122 f degrees itself and then has 18 hour of cooking. What is happening to the meat is pretty simple: there are enzymes within the meat that are activated with heat that break down the connective tissue in the meat.

So after the cooking period the bacon will be as crisp as it gets, but this isn’t for eating (we ate it anyway). Rather, the bacon protects the meat from drying out. However, you could always go without the bacon – it results in a woody sort of jacket on the meat, which occurred at my second attempt at this recipe, but wasn’t what Erica and I were after.

Once it is out of the oven, leave the meat to rest and cool down for about an hour. Then remove the bacon, cut the fillet into the desired portions and season with fresh ground black pepper and sea salt.

Heat a frying pan over medium-high heat with some olive oil. If you use a grill then rub the oil into the meat prior to seasoning. Cook the meat according to preference and the thickness of the steaks cut. Then place the steaks on a plate and cover with foil to rest for 10-15 minutes. And serve.

The meat has the melt in your mouth texture, just like a steak you receive at a restaurant cooked with a similar method.

We topped it off with a yellow pepper sauce.

Yellow pepper sauce

2 cups red wine vinegar
1 Tbs. ginger
1 Tbs. pepper
1 Tbs. ground saffron OR 1 Tbs. yellow food coloring
½ tsp. cloves
1-2 cups toasted bread crumbs (unseasoned) – the amount depends on the thickness of the sauce (we used 1 cup)

Bring the vinegar to a boil; reduce the heat slightly, and with a wire whisk, beat in the spices and food coloring. With the whisk slowly begin to beat in the bread crumbs until you reach the thickness of sauce that you desire. Continue beating until you have a smooth consistency and the mixture has again returned to the boil. Remove from heat and serve hot as an accompaniment to roasts.

This very tart sauce may startle a few people, but many love its sharp and unique taste from my experiance. You can modify it however you want some may enjoy using less pepper and more ginger, etc. The sauce can be as thin as a gravy or as thick as a dip.

Rubs belly mmmm very very delicious.

grilled ribeye steaks for 8 in my brie and blue cheese sauce


I do usually during the summer. My own brie and blue cheese. I make a lovely sauce that goes wonderful with ribeyes.

  • 16 whole Ribeye Steaks (inch thick and yes you will not stop at 1)
  • 4 sticks Butter
  • Salt
  • Pepper
  • 8 whole Very Large Yellow Onion, Sliced
  • 8 cup Heavy Cream
  • 2 cups Crumbled Blue Cheese
  • 2 cups Crumbled Brie Cheese
  • splash of olive oil

Drizzle both sides of the steaks in olive oil then Salt and pepper both sides of the steaks. Place on grill and cook till medium rare. Depending on size and cooking method time varies. Over red coals, 6 minutes on the first side, after turning they get cooked for 4 minutes. They then sit for 10 minutes after comming off the grill. I check with a meat thermometer after they sit, and look for a temp between 130° to 135°F.

Saute onions in butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese and brie until melted.  Pour this onto 8 plates evenly, and top with 2 steaks per plate.

I dare you to eat just 1 steak!