A Post From Last Year – 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.

3 Responses to “A Post From Last Year – Coon-ass Chateaubriand”


  1. 1 Canon Gregg L. Riley July 25, 2008 at 8:20 pm

    Brad

    can we do this at GC09? sounds good to me

    Canon G+ (C-3)

  2. 2 eric j July 25, 2008 at 9:27 pm

    Brad

    if you haven’t already, you must try eagle rare bourbon. runs between $23 – $27 for .750 litre at hokus pokus but worth every penny in my book.

  3. 3 LP July 26, 2008 at 2:50 am

    Eagle rare is nice (grab a bottle of the special kind – usually 15-19 yrs old I think) which comes out periodically (not every year). That’s the first Eagle Rare I ever had (at a tasting)… it’s like the cognac of bourbons.
    However, if you _really_ want the best bourbon, find some of the Rip Van Winkle “Old Pappy” (the 15 yr old is great… the 20 yr old outstanding [but costly]… the 23 yr old beyond my budget to try).
    Failing that, if you like your bourbon bold, look for Rowan’s Creek … if you like a light bourbon (“chick” bourbon), try the Jefferson’s Reserve. And, of course, Woodford Reserve and Knob Creek are good every-day (well, okay, once a week) bourbons as well. I make my bourbon chocolates with Knob Creek.
    -LP
    (an inveterate scotch snob who, having come across bourbons, has been a bourbon snob from day one. Which just means I can’t afford to buy very much of the stuff I’m willing to drink!)


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