This week's BBQ cooking is ‘Steaks’ on the Grille with Italian Pasta Salad.
Good for lunch or dinner
Steaks (T-bone or Porterhouse)
Italian Pasta Rigatoni Salad
Cooking Items and Utensils:
A BBQ Grille.
Pair of Heavy Cooking Gloves (BBQ Mitts).
Sharp Paring or Kitchen Knife.
Large Mixing Bowl.
Large Serving Style Diner Plate.
Diner Plates (paper plates are fine).
Steak Knives and Forks.
Saran Plastic Wrap or Alum Foil.
Set of BBQ Cooking Tools (utensils).
Can of Pam Cooking Spray or Vegetable Oil.
Meat Tenderizer Hammer.
2-quart Pot with lid.
Important - Preparations:
---First clean the Grille. Scrap any food particles off. Wipe the grille down with a damp cloth or wet paper towels, let dry naturally.
---Check the Gas Propane Container Level. If natural gas, check the fittings on either type of gas grille. If charcoal make sure you have briquettes, a lighter stick, and fluid.
---Make sure your BBQ cooking tools are clean.
---You might want to consider wearing an apron to avoid messy accidents.
---Just ‘BEFORE’ you light the grille, spray the grille rack with Pam, this prevents sticking). Never spray this or any item onto a hot grille or directly into a flame. You can also wipe some vegetable oil on the grille in lieu of using Pam or Cooking Spray.
Item # 1 – ‘Steaks’ on the Grille:
Fresh ‘Steaks’ either T-bone or Porterhouse work best (butcher section).
Taste Note: Buy fresh same day, do not use meat from your freezer.
Do NOT put meat in freezer, even if you buy it one day in advance. Store in butcher’s paper in rear of refrigerator on shelf. Purchasing Note: Steaks should be about 1 inch thick.
Fresh Ground Black Pepper.
A1 Steak Sauce (original) or L & P Steal Sauce (original) (your family’s favorite choice).
Step # 1: Steaks
Remove the steaks from the butcher’s paper about 15 minutes before use. Wrap in plastic Saran type wrap.
Using the jagged edge of a meat-tenderizing hammer, pound both sides of meat.
Step # 2: Steaks…
When ready to cook, remove saran plastic wrap, place steaks on large diner plate.
On BOTH sides including edges, rub heartedly with Olive Oil.
Now, on one side only – lightly place Fresh Ground Black Pepper, and Garlic Powder.
Note: Avoid adding Table Salt, BBQ Sauce, or Any type of Steak Sauces. Salt dries out meat and makes it tuff. Sauces increase cooking times.
Spray BBQ grille grate with Pam, Cooking Spray, or wipe with vegetable oil.
Get grille hot, turn to high heat.
Using BBQ Gloves (mitts) and Tongs, hold steak with tongs, sear all the edges of the steak.
Place coated side of steak down on grille, close lid for about 5 minutes. Open lid, cook for another 5 minutes.
Turn Steak over, cook for 10 minutes.
If you like your steaks medium, cook second side for 8-minutes.
Remove one steak, cut with sharp knife and test to see if done as you like it.
Remember, different grilles cook differently.
Some practice with your particular grille about cooking times may be needed to get it the way you like it.
Avoid flipping steaks, cook one side at a time only !!
Soon as steaks are off grille, lightly sprinkle with Table Salt on one side only.
Important: Always allow ‘Steaks’ to sit (stand) for 5 minutes before serving (eating) or cutting.
Item # 2 – Italian Pasta Salad:
1 package of Spiral Colored Rigatoni (curly macaroni) (8oz box)
1/2 cup of chopped Red Onion
5 Baby Carrots (they come in a bag)
2 Stalks of Celery
1/4 cup of Olive Oil
1/4 cup sugar
1/2 cup Balsamic Vinegar
1 teaspoon of Table Salt
1 teaspoon of Garlic Powder
2 Tablespoons of Dry Oregano
1 Tablespoon of Dry Parsley Flakes
1 Tablespoon of Fresh Ground Black Pepper
1/2 Cup of Parmesan Cheese (buy this already made, like Craft brand)
1/4 Cup of Black Olives
1/3 Cup of Shredded Sharp Cheese (buy already done in plastic bag)
1/2 cup of Italian Salad Dressing (any brand)
Step # 1:
Chop a Red Onion.
Cut 2 stalks of Celery length ways in half, next cut on diagonal cuts into about ½ inch lengths.
Using about 5 Baby Carrots, cut in half-length ways, now finely cut into pieces.
Cut Black Olives into slices, then in half again.
Step # 2:
In a large Mixing Bowl Place the …
Fresh Ground Black Pepper
Dry Parsley Flakes
Italian Salad Dressing
Now stir thoroughly
Cover, place in refrigerator for 1 hour.
In a 2-quart pot fill about 2/3 with water.
Cover with lid, bring to a boil.
Remove lid, add in about 3 tablespoons of cooking oil.
Add in 1 tablespoon of table salt.
Pour in Rigatoni Pasta.
Cook per instructions on package.
Pour into Pasta Strainer, run cold water over pasta.
Shake and drain water off.
Allow to cool to room temperature.
Step # 3:
Final Pasta Preparation
Remove Pasta Dressing from refrigerator.
Pour Pasta into Mixing Bowl.
Add remaining ingredients …
Shredded Sharp Cheese
Stir thoroughly, taste.
Refrigerate for at least one hour (taste best refrigerated over night).
Remove about 15-minutes before eating.
If on sour side, lightly add sugar, and taste.
If too sweet very lightly add Balsamic Vinegar, taste.
If too dry, lightly add Olive Oil, mix thoroughly, taste.
If flat, lightly add table salt, taste.
If you like cheese, add more Parmesan, slowly, mix, taste until the way you personally like it.
Serve Steaks with Pasta and Potato Chips.
Beverages that go well with this BBQ:
Gatorade for the Children.
Beer in Frosty Mug for the Men (remember to place mugs in freezer at least 24-hours prior to pouring the refrigerated ice cold beer).
If you don’t drink, Ice Tea is a good choice.
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
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