COMMENT:
The term "black and blue" is used to describe a steak
that has been charred on the outside while remaining rare on the
inside. In the city of Pittsburgh the steelworkers, after completing
their 8 to 10 hour shifts, would rush into the bars for rest and
relaxation. Their favorite food and beverage was a sirloin steak
"Pittsburgh Style," which was the black and blue method,
chased down with a "boiler maker," a shot of whiskey and
a bottle of beer! Here in the South, brown sugar or Steen's Cane
Syrup is added to the marinade to create a unique and magnificent
flavor.
INGREDIENTS:
- 1 2 1/2 pound Porterhouse Steak
- 2 teaspoons dried basil leaves
- 1/4 cup Steen's Cane Syrup
- 2 teaspoons dried tarragon leaves
- 1/4 cup fresh squeezed orange juice
- 1 teaspoon dried thyme leaves
- 3 tablespoons Lea & Perrins Worcestershire
- 2 teaspoons granulated garlic
- 1 tablespoon olive oil
- 1 teaspoon black pepper
- 1 teaspoon Louisiana Gold Pepper Sauce
- salt to taste
METHOD:
Create a marinade by combining all of the above ingredients except
the steak. Whisk well to blend all ingredients. Pour the marinade
into a glass jar and allow to develop flavors overnight. Heat grill
according to manufacturer's directions. Pour the marinade over the
Porterhouse and turn two or three times to coat evenly. Allow the
steak to sit at room temperature, turning occasionally, 1 to 2 hours.
Grill on high heat, turning occasionally, until inside temperature
reaches 125 degrees and outside is browned well and slightly charred
around the edges. If you prefer your steak cooked to medium or well
done, cook on a lower heat, turning occasionally, to desired doneness. |
