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Category: |
Category: |
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Steak Marinade |
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Ingredients: |
Ingredients: 2 cups vegetable oil
1 cup soy sauce (Or substitute with beef broth that is MSG Free)
1 cup Worcestershire sauce
½ cup pineapple juice
2 tbsp granulated garlic (or 1 tbsp garlic powder)
2 tbsp freshly ground black pepper
2 tbsp dry mustard
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Directions: |
Directions:Mix all ingredients in bowl, and marinate steaks overnight or for 10 hours in refrigerator. Makes enough marinade for 4 steaks. |
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Blue Cheese Butter |
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Ingredients: |
Ingredients: ½ cup of crumbled Blue cheese (8 oz. container)
¼ butter (unsalted)
1/8 cup of bacon cooked and chopped into bits or use Baco’s (I use Baco’s, they're just fine)
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Directions: |
Directions:Set butter out to soften. When butter is very soft, fold into the Blue cheese. Don’t mix heavily; you want the Blue cheese still a little crumbly. Fold in bacon bits.
Scoop out onto a piece of plastic wrap and roll into a log. Put wrapped log into fridge. When hardened you can serve it like that or slice into discs and put two on each steak. Also good for melting over vegetables such as hot green beans.
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Personal
Notes: |
Personal
Notes: I have often been told by the most finicky steak eaters that "This is the best steak I ever had." Though, I have to beg them to first to put the Blue cheese butter on it. I myself griped when my friend Chef Grady Spears put it on mine. "Just try it and if you don't like it," Grady said, "I'll make you a new one." Once my mouth exploded with these flavors I have used this recipe ever since. This is why Grady Spears is called "The Cowboy In The Kitchen."
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This recipe for Pop’s Steak Marinade and Blue Cheese Butter is from