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Herb Crusted Filet Mignon
Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Ingredients: 4 filet mignon, about 1 1/2 inches thick 4 tablespoons olive oil 2 cloves garlic, minced 1 teaspoon rosemary 1 teaspoon thyme 1 teaspoon marjoram 1/4 teaspoon salt 1/4 teaspoon black pepper
Preparation: Heat olive oil and garlic in a microwave safe bowl (covered) for 55-65 seconds. Remove lid and allow for cooling before adding herbs and stirring. Place filet mignon into a shallow bowl or glass dish and pour the herb mixture all over, turning the steaks to coat evenly. Cover again and allow 1-4 hours for marinating in refrigerator. When filets are ready, preheat grill at high heat. Lift steaks and remove any excess oil before seasoning with salt and pepper. Place the filets on the preheated grill and cook evenly for 5-6 minutes per side. Dish is ready as soon as it is removed from heat and allowed to cool slightly.

Pan Seared T-Bone
Prep Time: 5 minutes Cook Time: 40 minutes Total Time: 1Hour Ingredients: 1 1/2 pounds bone-in T-bone steak Kosher salt and freshly ground black pepper 1 tablespoon canola oil Begin by preheating the oven to 450 degrees F
Preparation: A half-hour before cooking is to begin, remove steak from refrigerator. Place a large skillet over high heat. Season generously with salt and pepper after patting the steak dry. Add oil to heated skillet and add steak when the pan begins to smoke. Reduce the heat slightly and continue cooking the steak until it is browned, approximately 4-5 minutes on each side. Place oven proof thermometer abd place sideways into steak. Using potholder, place the skillet into the oven. Continue Roasting until thermometer in steak registers at least 120 degrees F, which is medium-rare and takes about 7 to 9 minutes. Transfer steak to a cutting board and let it rest for 10 minutes. Carving meat across the grain, cut steak away from the bone.

The Perfect Porterhouse
Prep Time: 30 minutes Cook Time: 15 minutes Total Time: 45 minutes Ingredients: 20 ounces porterhouse steak 1 teaspoon olive oil 1 tablespoon meat tenderizer 1 teaspoon steak seasoning
Preparation: Place the steak onto a plate and lightly coat on both sides with olive oil. Use a meat tenderizer to rub the steak. Liberally sprinkle the steak with Canadian steak seasoning of your choice and rub gently into steak. Let stand for 20 minutes after covering with plastic wrap. Preheat your grill with a high heat. Wait until the grill is evenly hot before lightly oiling the grate. Unwrap your steaks and grill them on an open flame or charcoal grill for 4 to 6 minutes on each side, or to your desired degree of doneness.

Peppery T-Bones and Chili Corn
Prep Time: 30 minutes Cook Time: 3 hours Total Time: 4 hours Ingredients: 4 ears fresh sweet corn in husks 1 or 2 cloves garlic, minced 1/2 teaspoon coarsely ground black pepper 2 beef T-bone steaks cut 1- to 1-1/2-inches thick (about 1 pound each) 2 tablespoons butter or margarine 1/2 teaspoon chili powder 1/4 teaspoon ground cumin
Preparation: Pull back husks from each ear of corn, leaving the husks attached at the base. Remove corn silk. Fold husks back around the corn; tie with string at ends of ears. Or, cut thin strips from outside corn husks and use them for ties. Soak corn in cold water for 3 to 4 hours. Using an uncovered grill, grill corn directly over medium coals about 20 minutes or until kernels are tender, turning often. Meanwhile, combine garlic and pepper; rub evenly onto steaks. Grill steaks directly over medium coals to desired doneness, turning steaks once. For 1-inch steaks, allow 14 to 16 minutes for medium-rare to medium doneness. For the 1-1/2-inch steaks, allow 20 to 24 minutes for medium-rare to medium doneness. Meanwhile, in a small pan, melt butter. Stir in chili powder and cumin. Cook and stir over medium heat for 1 minute to blend flavors. Carve steaks into thick slices. Serve with corn and butter mixture. Makes 2 or 4 servings.

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