This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Steak Italiano.....

  • Filter
  • Time
  • Show
Clear All
new posts

    Steak Italiano.....

    One of my favorite dishes. Recipe to follow.

    Looks great.


      Nice !


        Ready to see that recipe troymeister


          The Burn will do soon
          Last edited by troymeister; April 24, 2015, 07:08 PM.


            Recipe for Steak Italiano: The Burn
            2 large rib eyes or other nice cut
            Olive oil or other oil for browning potatoes
            1 medium to small onion diced
            5 or more cloves of garlic rough chopped
            Beef stock
            Red wine
            Yukon Gold or Yukon Rose potatoes or russet quartered lengthwise
            Italian seasoning
            Weber or other steak seasoning
            Kosher salt
            Tomato paste or cooked down cherry tomatoes
            2 red, yellow, or orange bell peppers

            Method: outdoors and indoors.

            Season steaks

            Start Grill 2 zone or start broiler
            In a cast iron skillet brown potatoes over high heat. When browned set aside.

            While potatoes are browning, roast the bell peppers over very high heat. On hot side of grill or under broiler. Meat Head has a method for roasting peppers somewhere on this site. When peppers are roasted and peeled set aside. Set oven to 350 degrees.(if using)

            In the same cast iron skillet, add onions salt, pepper and Italian seasoning, sauté until translucent, add garlic, sauté for a few minutes more.

            Deglaze with red wine. Reduce by half.
            Add beef stock. (About a a box of high quality kind)
            Bring to simmer.
            Whisk in tomato paste or cooked down tomatoes.
            Simmer some more. The garlic and onions should be soft.
            Remove from heat. Taste for final salt, pepper and seasoning.

            In an aluminum or hotel pan, add potatoes, roasted peppers, pour in sauce. Put in 350 degree oven or on grill over indirect heat. If on grill lightly foil to prevent too much smoke flavor. The potatoes will thicken the sauce. The roasted peppers give an awesome flavor.

            When potatoes are done, remove from heat and tightly foil.

            Add more charcoal or turn broiler back on. Get heat smokin' hot.

            Sear steaks 4 minutes each side or until about 125-130 degrees (I use a Thermapen)

            Remove from heat and let rest in the pan of sauce. When the temperature is to your liking, remove from pan.

            Cut and serve with potatoes on the side, put roasted peppers on top of steak and pour sauce on top.

            Goes great with dark greens.

            Any questions feel free to message me.



              Sounds really good troymeister - I'll give this a try. Thanks



              No announcement yet.
              Rubs Promo


              These are not ads or paid placements. These are some of our favorite tools and toys.

              These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

              Use Our Links To Help Keep Us Alive

              A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

              The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

              kamado grill
              Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

              Click here for our article on this exciting cooker

              Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

              Click here to see our list of Gold Medal Gifts

              Our Favorite Backyard Smoker

              The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
              Click here for our review of this superb smoker

              Blackstone Rangetop Combo: Griddle And Deep Fryer In One

              The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

              Click here to read our detailed review and to order

              The Cool Kettle With The Hinged Hood We Always Wanted

              Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

              Click here for more about what makes this grill special

              Grilla Pellet Smoker proves good things come in small packages

              We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
              Click here for our review on this unique smoker

              Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

              This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

              Click here to read our detailed review