Sunnys Grilled Steak Supreme Recipes

SUNNY'S SMOKY ROSEMARY GRILLED STEAK

Steps:

• For the steaks: On a plate, sprinkle the steaks on both sides with salt and pepper, and drizzle with the olive oil. Lay out enough plastic wrap to cover each steak. Tightly wrap the steaks individually with a piece of rosemary on both sides of each steak. Rest at room temperature 2 hours.
• For the butter: In the meantime, in a medium saucepan over medium-low heat, melt the butter together with the paprika and 1 teaspoon salt. Stir to dissolve the salt, then add the rosemary and garlic. Continue cooking on low until the butter is fragrant, 10 to 12 minutes. If the butter begins to brown, turn the heat down. Remove from the heat, discard the rosemary and skim off any foam. Pour into a container and refrigerate until solid.
• Preheat a grill or grill pan to high heat. Remove the steaks from the plastic wrap and discard the rosemary. Place the steaks on the grill and cook until the internal temperature reaches 125 degrees F, about 5 minutes per side. Transfer the steaks to a serving platter and top each with a generous scoop of the compound butter. Loosely cover the steaks with a foil tent and allow to rest for 10 minutes, so the carryover cooking brings the final internal temperature up to 130 degrees F (medium rare, closer to rare) before serving.

SUNNY'S T-BONE STEAK WITH ANY HERB SAUCE

Steps:

• For the sauce: In a food processor, add the red wine vinegar, garlic, mint, kale, red onion and a pinch of salt and pepper. Pulse to chop gently, then add the olive oil in a slow stream while still pulsing to get a chunky sauce consistency. Rest at room temperature for about 30 minutes before using.
• For the steaks: Heat a grill or grill pan to medium-high heat.
• Season the steaks on all sides with salt and pepper, then drizzle with olive oil. Grill the steaks over indirect or direct heat, flipping once, until desired doneness. Remove to a plate and rest under aluminum foil for a real 10 minutes before serving. Serve with the sauce.