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I’m really going to anger some steak lovers with this recipe. I call it “Spartacus Steak” It’s my own concoction dating back to the early 90s. At that time my friends and I had sort of a man club that would vacation together once a year at my waterfront property on a secluded lake in NH.
The horror is the cut of beef, tenderloin/filet mignon, added to the horror I would purchase the whole strip and cut steaks to 14oz to16oz. There was a method to my madness and it may become clear after explanation.
Ingredients needed: Whole strip just adjust for one or two pieces with the garlic and sauce.
The Beef
One large bottle of Franks Red Hot ( brand specific,no substitute)
Three bulbs of elephant garlic (sweeter than normal garlic) and the size fits the name, diced medium.
McCormick Italian blend seasoning and S&P
Time to play with the beef, The cuts will be to thick to cook at 14oz to16oz, gently press and manipulate them into the size of your standard very thick steak, don’t over do this. The next step is to wet them with the Franks hot sauce taking care they have been covered nice. You then take each steak and smear them with the diced garlic pushing into the flesh slightly. Seasoning time, lightly salt pepper and McCormick blend each on both sides.
Place beef in an appropriate dish ( single layer) or a 2gal zip lock bag and add the remainder of the Franks red hot sauce. The marinade amount should be very wet in consistency. Let sit for three hours (Not) refrigerated. If It’s very hot put some ice in a tray and set the dish or bag on top of the ice if your worried, turn often so the beef stays wet.
Cooking, only one way, get a BBQ going to hellishly hot, sear all sides keeping notice that this beef should be rare. I would always serve this as a gathering event around the grill, cutting off done pieces to be sampled rather than a whole chunk of meat.
I know this mix sounds nuts, but for some odd reason it works, and no, It doesn’t come out overly spicy and hot. I have had professional chefs offer me money for this recipe stating It was the best steak they ever had. This really only works with thick cut tenderloin, why, It’s the manipulation and playing with the meat, It breaks down the grain of that cut that then allows the sweet garlic and sweetness of the sauce penetrate.
The horror is the cut of beef, tenderloin/filet mignon, added to the horror I would purchase the whole strip and cut steaks to 14oz to16oz. There was a method to my madness and it may become clear after explanation.
Ingredients needed: Whole strip just adjust for one or two pieces with the garlic and sauce.
The Beef
One large bottle of Franks Red Hot ( brand specific,no substitute)
Three bulbs of elephant garlic (sweeter than normal garlic) and the size fits the name, diced medium.
McCormick Italian blend seasoning and S&P
Time to play with the beef, The cuts will be to thick to cook at 14oz to16oz, gently press and manipulate them into the size of your standard very thick steak, don’t over do this. The next step is to wet them with the Franks hot sauce taking care they have been covered nice. You then take each steak and smear them with the diced garlic pushing into the flesh slightly. Seasoning time, lightly salt pepper and McCormick blend each on both sides.
Place beef in an appropriate dish ( single layer) or a 2gal zip lock bag and add the remainder of the Franks red hot sauce. The marinade amount should be very wet in consistency. Let sit for three hours (Not) refrigerated. If It’s very hot put some ice in a tray and set the dish or bag on top of the ice if your worried, turn often so the beef stays wet.
Cooking, only one way, get a BBQ going to hellishly hot, sear all sides keeping notice that this beef should be rare. I would always serve this as a gathering event around the grill, cutting off done pieces to be sampled rather than a whole chunk of meat.
I know this mix sounds nuts, but for some odd reason it works, and no, It doesn’t come out overly spicy and hot. I have had professional chefs offer me money for this recipe stating It was the best steak they ever had. This really only works with thick cut tenderloin, why, It’s the manipulation and playing with the meat, It breaks down the grain of that cut that then allows the sweet garlic and sweetness of the sauce penetrate.