Shelly's Recipe

GRILL ENCRUSTED STEAK WITH STEAK MASHERS

Category: Beef Steaks

1 1/4 - 1 1/2 inch-thick T bone or Rib Eye steak
1 tbsp Olive oil
4-6 cloves Garlic, crushed
Favorite Pepper Steak seasonings
Balsamico di Modena (optional)

Ask our butchers for an extra thick T Bone or Rib Steak (Premium Choice or Prime Beef, aged 3-4 weeks). Each steak will serve 2-4 people.

Pre-heat grill, preferably using soaked hardwood chips. Blend seasoning with 1 tbsp (or so) olive oil. Rub steak with garlic oil and sprinkle generously with seasoning rub. Rest at room temperature for about 60 minutes as you preheat a medium to medium high, indirect heat grill.

Grill over direct, high flames, turning once to brown both sides well, and then move to indirect heat, cooking as desired (120-125 degrees internal suggested, approx 12-18 minutes, depending on fire and steak thickness). Remove to a cutting board, cover with a clean kitchen towel or foil, and let rest 10 minutes to finish cooking.

Cut meat from bone and slice thinly on a bias, serve with Steak Mashers and veggies, drizzling with steak drippings and Balsamico di Modena (or steak sauce, or without sauce.)

STEAK MASHERS
2 russet potatoes
1 large or 2 medium carrots
1 tbsp butter
1-2 garlic cloves
1/4 cup cream or half-and-half
1 cup grated, English Farmhouse cheddar
Salt and pepper to taste

Wash skin-on potatoes and peel carrots. Cut potatoes into chunks and carrot into thin slices. Boil in salted water until tender. Meanwhile, melt butter in a saucepan and add bruised garlic (mash clove with the side of a chef’s knife) and cook over low heat to soften. Add milk and simmer slowly 5 minutes, discard garlic and reserve milk.

Drain potatoes and carrots and place back into saucepan over low flame. Mash by hand, adding milk mixture and then grated cheese. Mash and stir until well blended and shiny. Season to taste with black pepper and sea salt.