it aint BBQ.. but its Steak.

BBQchef33 · 01-11-2009, 10:57 PM

Before anyone cracks with the why did u do that to a steak?.. say nothing until u try it.

Steak Pizziola.

Start with a saute of garlic and olive oil in a cast iron or oven proof.

While your working that pan, also prepare some (chunky)Italian style tomato sauce, use whole tomatoes slightly crushed by hand.

once the garlic starts to brown, add a can of sliced mushrooms, and some oregano and parsley. You can use fresh baby bellas, but they will add an earthyness to the sauce later. i like this recipe better with canned.

while the mushrooms brown, put some shell steaks(NY strip), rubbed with salt and pepper, under a HOT HOT broiler. Brown both sides quickly and remove as rare as possible. You just want to get them browned, not cooked. Once the steaks are out, set the oven to 350.

*** This step can also be done first, using a hot cast iron pan and laying a fast hard sear on steaks and setting aside in the fridge while u prepare the sauce and mushrooms.

Saute mushrooms until they start to brown, and remove from pan.

Deglaze pan with some red wine and add the steaks.

Turn the heat to medium and add some sauce over the steaks. Make sure u have plenty of extra sauce in the pan.

add the mushrooms and garlic, a sprig of fresh thyme goes great here too. Unfortunately, i didnt have any so used dried.

top with shredded mozzarella and asiago.

Return pan to oven and cook to desired doneness. I pull at 130 and let it climb to med-rare. Serve Al Italia! with a side of ziti and the mushrooms from the pan.

and this is after the first bite.

and this after the second.. What the hell is that green stuff doing in my dish. ?

Sledneck · 01-11-2009, 11:01 PM

How many points is that?

BBQchef33 · 01-11-2009, 11:03 PM

Umm

fark you.

Sledneck · 01-11-2009, 11:06 PM

Ummmm yeah

SmokinCoyote · 01-11-2009, 11:09 PM

Quote:

Originally Posted by BBQchef33

Start with a saute of garlic and olive oil in a cast iron

Anything that starts with garlic sauted in a cast iron skillet has got to be good.

BBQchef33 · 01-11-2009, 11:16 PM

Quote:

Originally Posted by Sledneck

Ummmm yeah

it was a moment of weakness.

Norcoredneck · 01-12-2009, 02:23 AM

Looks great but gotta ditch the Foliage.

jimdandysnyjim · 01-12-2009, 05:28 AM

that looks good

KuyasKitchen · 01-12-2009, 05:31 AM

You had me at "steak" ... then you lost me at "mushroom"!

Fine looking food there!

cheez59 · 01-12-2009, 07:00 AM

Steak, mushrooms, garlic, cheese, pasta. Yup I would love that.
Looks good.

BBQchef33 · 01-12-2009, 07:03 AM

Quote:

Originally Posted by KuyasKitchen

You had me at "steak" ... then you lost me at "mushroom"!

Fine looking food there!

then leave the shrooms out.. I believe the traditional way is just sauce and cheese. Some make it with peppers, and i have even seen it with escarole.

bbqbull · 01-12-2009, 07:08 AM

Looks awesome Phil.

Bbq Bubba · 01-12-2009, 08:04 AM

Do you think this is an appropriate topic for Q-Talk?

Really, that looks great! Does your diet allow you days off?

SmokeInDaEye · 01-12-2009, 08:19 AM

Looks mighty fine. Did you try wrapping it in a dishtowel?

Big George's BBQ · 01-12-2009, 08:24 AM

That looks awesome. Send me some and I will let you know

01-11-2009, 10:57 PM	#1
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	it aint BBQ.. but its Steak. Before anyone cracks with the why did u do that to a steak?.. say nothing until u try it. Steak Pizziola. Start with a saute of garlic and olive oil in a cast iron or oven proof. While your working that pan, also prepare some (chunky)Italian style tomato sauce, use whole tomatoes slightly crushed by hand. once the garlic starts to brown, add a can of sliced mushrooms, and some oregano and parsley. You can use fresh baby bellas, but they will add an earthyness to the sauce later. i like this recipe better with canned. while the mushrooms brown, put some shell steaks(NY strip), rubbed with salt and pepper, under a HOT HOT broiler. Brown both sides quickly and remove as rare as possible. You just want to get them browned, not cooked. Once the steaks are out, set the oven to 350. * This step can also be done first, using a hot cast iron pan and laying a fast hard sear on steaks and setting aside in the fridge while u prepare the sauce and mushrooms. Saute mushrooms until they start to brown, and remove from pan. Deglaze pan with some red wine and add the steaks. Turn the heat to medium and add some sauce over the steaks. Make sure u have plenty of extra sauce in the pan. add the mushrooms and garlic, a sprig of fresh thyme goes great here too. Unfortunately, i didnt have any so used dried. top with shredded mozzarella and asiago. Return pan to oven and cook to desired doneness. I pull at 130 and let it climb to med-rare. Serve Al Italia! with a side of ziti and the mushrooms from the pan. and this is after the first bite. and this after the second.. What the hell is that green stuff doing in my dish. ? __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers*, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy* Smoke on KC. WWW.BBQ-BRETHREN.COM

01-11-2009, 11:01 PM	#2
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY	How many points is that? __________________ [SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]

01-11-2009, 11:03 PM	#3
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	Umm fark you. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

01-11-2009, 11:06 PM	#4
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY	Ummmm yeah __________________ [SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]

01-12-2009, 02:23 AM	#7
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	Looks great but gotta ditch the Foliage. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

01-12-2009, 05:28 AM	#8
jimdandysnyjim Full Fledged Farker Join Date: 12-06-08 Location: brewster NY	that looks good

01-12-2009, 05:31 AM	#9
KuyasKitchen is one Smokin' Farker Join Date: 11-27-08 Location: Tacloban, Leyte, Philippines	You had me at "steak" ... then you lost me at "mushroom"! Fine looking food there! __________________ James Kuya's Kitchen - my culinary adventures in the rural Philippines IMBAS Certified MOINK Baller Equipment: Weber Kettle, Stainless GOSM, Green Super-Fast Thermapen Equipment Wish List: Smokehouse, Backyard Brick Pit with Lechon Spit

01-12-2009, 07:00 AM	#10
cheez59 Quintessential Chatty Farker Join Date: 05-29-08 Location: LaFayette, GA	Steak, mushrooms, garlic, cheese, pasta. Yup I would love that. Looks good. __________________ Lone Star Grillz mini insulated cabinet.Lonestar Grillz 20x42 offset. Broil King Baron Gasser, Vortex and Slow & Sear Plus, Weber 26" Original Premium, Weber Smoky Joe, Cajun Fryer 8-1/2 & 4 Gallon, The Big Easy oil-less fryer, BBQ Guru CyberQ Cloud, BBQ Guru DigiQ DX2, Thermoworks Smoke, Maverick XR-50

01-12-2009, 07:08 AM	#12
bbqbull Watching over us. Join Date: 12-27-05 Location: Mid Michigan	Looks awesome Phil. __________________ "You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL]

01-12-2009, 08:04 AM	#13
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Do you think this is an appropriate topic for Q-Talk? Really, that looks great! Does your diet allow you days off? __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

01-12-2009, 08:19 AM	#14
SmokeInDaEye Quintessential Chatty Farker Join Date: 07-13-06 Location: Memphis, TN	Looks mighty fine. Did you try wrapping it in a dishtowel? __________________ [URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis

01-12-2009, 08:24 AM	#15
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	That looks awesome. Send me some and I will let you know

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