Two Fired Up Recipes To Help You Make the Perfect Steak

By on January 12, 2016

Fired Up Food TV Host Damon Holter offers these recipes to fire up your next steak feast. If cooking steak is like playing golf in that it’s the never-ending pursuit of perfection, then these two recipes will significantly cut your handicap! The secret is introducing flavors from ingredients like garlic, truffles, herbs, bacon, and Portobello mushrooms, but only enough to enhance the flavor of the meat, the smoke, and the flame .. not overpower it. These recipes allow the steak to justly maintain its starring role. Pair with good red wine or a favorite medium-bodied beer, and hang on to your tastebuds. You’re about to up your game to make the perfect steak! Get ready for the gallery to applaud. “It’s in the hole!”

Parmesan Garlic Ribeye with Truffle & Herb Compound Butter
  • 2-4 ribeye steaks
  • For the Wet Rub:
  • 1 ½ cups olive oil
  • ⅓ cup grated Parmesan cheese
  • 1 ½ Tbsp. black pepper
  • 1 Tbsp. granulated onion
  • 1 tsp. sea salt
  • 3 cloves garlic, minced
  • For the Compound Butter:
  • 1 stick butter
  • 1 tsp. dried oregano
  • ½ tsp. marjoram
  • ¼ tsp. dried basil
  • ¼ tsp. dried thyme
  • ¼ tsp. white truffle oil
  1. Combine all ingredients for the Wet Rub in a gallon zippered plastic bag. Shake or mix thoroughly.
  2. Place steaks in the bag and seal tight, removing as much air as possible. Refrigerate for a minimum of 2 hours, rotating at least once to distribute the rub evenly on the meat.
  3. To make the compound butter, allow butter to soften, add herbs and truffle oil and mix thoroughly. Place the butter on a piece of wax paper and roll it into a log shape approximately 1 inch in diameter. Place in refrigerator to harden.
  4. When ready to grill the steaks, remove from refrigerator and allow to warm to room temperature. Prepare grill to high heat of approximately 400-450°F.
  5. Grill steaks to desired doneness (approximately 3-5 minutes per side for medium-rare). Top steaks with a slice of compound butter and serve.



Bacon-Portobello Filet
Serves: 6
  • 6 Kansas City Steak Co. Tenderloin Filet Steaks
  • 4 Tbsp. Croix Valley All Meat Rub
  • 1 Tbsp. Croix Valley Steak & Chop Seasoning
  • 2 large portobello mushroom caps, diced
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 Tbsp. clarified butter
  • 5 strips bacon
  • 1 tsp. white truffle oil
  • 1 medium yellow onion, thinly sliced
  • ½ cup Croix Valley Original Steak Sauce
  • 1 cup Croix Valley Hot 'n Spicy Sauce & Marinade
  • 2 cups canola oil
  • 2 cups flour
  1. In a skillet over medium heat, cook bacon strips until bacon becomes translucent and begins to brown. Remove from pan, allow to cool and dice.
  2. In same pan, add clarified butter, diced onion, 1 minced garlic clove and mushrooms. Cook until onions begin to caramelize. Add back in diced bacon and cook until mushrooms are tender and bacon is cooked throughout. Remove from heat and stir in truffle oil.
  3. Bring steaks to room temperature. With 2 tablespoons of All Meat Rub, season both sides of all pieces of steak. Season both sides again with Steak and Chop Seasoning.
  4. In skillet on stove, heat oil to 350°F.
  5. Separate sliced onion into rings and coat in a bowl with Hot 'n Spicy Sauce.
  6. In separate bowl, mix flour with remaining 2 tablespoons of All Meat Rub.
  7. Dredge onion rings in flour and fry in oil until outsides are brown and crispy.
  8. Grill Filet over medium-high heat until desired doneness (medium rare). Baste with Croix Valley Original Steak Sauce.
  9. Place a base of bacon-portobello mixture on plate. Place grilled steak on top of mushrooms and top with spicy onion straws.

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