From The Bottom Of Brad’s Whiskey Jar: Coon-ass Chateaubriand

You take a one pound to one and a half pound Texas broil (which, if you shop smartly, should cost you all of $3.00 or so with grocery store discount card.) I often buy these steaks and freeze them, which translates to one average Mardi Gras plastic cup filled with ice, 3 ounces of Old Forester bourbon and filled to the brim with Coke zero to cook the steak with no defrosting for medium rare. On one side coat with zero calorie zero fat I can’t believe it is not butter spay (the most revisionist thing out there) and liberally sprinkle Durkee’s steak dust. Flip and coat the other side with spray butter and Montreal Steak Seasoning for McKormick’s or Mrs. Dash. Heat gas grill to 450 degrees, and cook steak. As steak is cooking, spray the side you just turned over with, what Sarah Drell calls “Dad’s steak potion” which consists of equal parts of extra virgin olive oil and Lea and Perrin’s Worchestershire sauce, which works well with those used spray butter containers of which you will have many around after discovering this recipe.

When cooked like you like it, remove from the grill. Serve with: scalloped potatoes and green beans or salad. Wine: Menage a Trois California table wine or an Australian cabernet shiraz blend.

Your mileage may vary. Serves two to three.

4 Responses to “From The Bottom Of Brad’s Whiskey Jar: Coon-ass Chateaubriand”


  1. 1 Africanised Anglican July 26, 2007 at 8:12 pm

    What’s ‘Texas broil’?

    And what’s the approximate volume of an ‘average-sized Mardi Gras cup’? And do you marinate the meat in the bourbon mixture in some way? Drink it while the meat freezes?

    Pardon my uneducation; I’m at the wrong end of I-10.

  2. 2 Craig Goodrich July 27, 2007 at 8:58 pm

    The “steak potion” part is interesting. On a grill it wouldn’t matter, but one time my wife made the mistake of stir-frying in a wok with olive oil instead of the usual (peanut or canola) cooking oil. On a gas stove. I heard her yell and managed to carry the conflagration out to the front porch before the kitchen caught fire.

    Olive oil has a *much* lower flashpoint than the usual cooking oils. Great in salads, casseroles, and elsewhere, just don’t fry with it. I know several real [Greek] Orthodox grandmothers who give a spoonful to a child any time he shows signs of being sick on the grounds that it’s good for what ails you. And sure enough, if you use too much in a yeast bread it won’t rise…

    Great steak recipe, Brad, but I’d use seltzer with the bourbon, with maybe a dash of Angostura…

  3. 3 descant July 28, 2007 at 7:44 pm

    A Texas Broil is a shoulder steak.

    Your average Mardi Gras cup holds about 10-12 oz. You drink it while the frozen steak cooks. When the drink is done, the steak is done to medium rare.

    Craig, I use Peychaud bitters is my old fashioneds and Sezerac cocktails. They are much better than Angastora. Give ’em a try, I think you will like them.

  4. 4 Heather Graff August 1, 2007 at 2:16 am

    Well, I guess the good thing is whether you are still TEC or Rwandan Anglican or whatever…. this communiion is about the only place where you can get theology and cocktail tips in one place. Ofcourse this may just be the denomination where a communicant most NEEDS a drink! Heaven help.


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