The spices and the balsamic glaze all combined with the tenderness of our thick-cut New York Strip steaks from Heartland Meats to create nirvana.
A quick plug for Heartland Meats - if you are located near Chicago and you can get some of their meats, do it. You won't regret it. After finding their booth at the Oak Park Farmers Market several years ago, we were regular customers until our move. We miss our favorite meat man.
If anyone knows of a rancher of grass-fed beef in western Michigan, please leave a comment. We are looking for a local supplier since we don't get to our old Farmers Market anymore.
Back to the recipe. It is easy; however the only drawback is that two of the key ingredients are proprietary blends. The Chicago Steak Seasoning I purchased at The Spice House in Chicago. They do, however, have an online store so you can order a batch for yourself. And I would suggest that this is an ingredient that any beef lover should have in their spice pantry. Mr. Gooch has added it to hamburgers with great success. The Smokey 4/S Special Seasoned Salt is from Penzeys, our absolute favorite spice store ever. Again, they also have an online store you don't have one of their physical locations near you.
Seasoned Steak Perfection
(Source: Depths of Mr. Gooch's Brain)
1 tbs Worcestershire Sauce
1/2 tsp Balsamic Vinegar
1/4 tsp Mesquite Liquid Smoke
1 tbs Chicago Steak Seasoning (from The Spice House)
1/4 tsp Smokey 4/S Special Seasoned Salt (from Penzeys)
Combine Worcestershire Sauce, Balsamic Vinegar and Mesquite Liquid Smoke in a small bowl.
Combine Chicago Steak Seasoning and Smokey 4/S Special Seasoned Salt in a second small bowl.
Rinse and dry the steaks.
With a basting brush, brush one side of the steaks with the liquid, then sprinkle with the dry seasonings.
Place seasoned steaks into a zipper bag and place in the fridge for at least 4 hours (overnight is better).
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