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Sunday, December 26, 2010

Steak and Grilled Veggies


Came from this:


We usually buy our steak from St. Lawrence market or when AAA prime rib is on sale in a grocery store then slice the steak ourselves (so we get steaks of proper thickness, which is about 1.5" thick).  So simple to make we almost have steak weekly.  That's simply awesome.
Serves: 2
approx prep time: 10min
approx cook time: 25min

- 2 Steaks (we used prime rib steak, with the bone removed). A proper steak should be roughly 1.25-1.5 inches thick, and cut to even thickness, without thick/thin spots.
- Montreal Steak Spice
- 2tbsp butter, softened but not melted
- Vegetables of your choice (in this case 1 each of: White Onion, Red Pepper and Zucchini)

- Chop vegetables into large chunks and set aside. If using Onions, set those aside separately.
- Heat a frying pan to HIGH heat (do NOT use a non-stick Pan. If you have it use a Grill pan or Cast Iron pan)
- When the pan is hot, butter one side of the steaks, then sprinkle with steak spice.
- Place steaks, buttered/seasoned side down in the pan.
- Butter and season the other side of the steak (while It's in the pan).
- Cook for 6min per side for Medium-Rare to Medium, Less for a more Rare steak, and more for a more well done steak.
- Place the steaks on a place to rest, covering tightly with tin foil, and leave them covered until ready to serve.
- Using the same pan the steaks were in, add onions, cook for approx 2min, stirring often.
- Add other vegetables, stirring occasionally, and cook until they reach your desired tenderness. Approx 3-4min.
- Serve and Enjoy!


  1. This is one (of my many) favorite meals. As Nick is grilling the steaks I'm sometimes literally jumping up and down in excitement like a 5 year old kid about to get candy. :-P