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Ozzie's Orleans Opus

2 tbsp. salt
2 tbsp. black pepper, finely ground
2 tbsp. white pepper
2 tbsp. lemon pepper
2 tbsp. garlic powder
2 tbsp. onion powder
1 tsp. cayenne powder
1 tsp. chili powder
1/2 tsp. curry powder
1/2 powdered horseradish or wasabi
1/2 tsp. cumin
1/2 tsp. oregano, finely ground
6 8oz. Top Sirloins or 4 24oz. Porterhouses
2 cups of good dry merlot
1 stick of unsalted butter
2 tbsp. of blue cheese, asiago cheese, or feta well crumbled or soft
Directions: Mix all the dry ingredients in a plastic container with a cover, shake or whisk to make sure they are well mixed. Let stand overnight; covered.

In a glass casserole dish, soak Top Sirloin Steaks overnight in the 2 cups of merlot, next day drain steaks to remove the excess liquid, save and set juices aside for basting.

Pat the dry rub onto steaks completely covering both sides, set back into casserole dish, cover with plastic wrap, let sit.

Light grill.

In a small dish, melt 1/2 butter in microwave, 25 to 30 seconds. Let the other half sit at room temperature for 15 minutes then mix in crumpled blue, asiago and/or feta cheese. Let sit in fridge to harden.

The grill must be hot enough before you set the steaks on it. Ideally, you want the flavor seared in without flames charring the meat.

Once hot, place steaks on the grill. Let cook for 1 and 1/2 minutes on each side before you start basting them. After the first initial turn, flip the steaks over every minute, basting with the liquid and butter alternately for about five turns total. Use a good basting brush. Steaks are done after five turns.

Shave off cheese butter mixture into equal portions to garnish steaks fresh off grill.
Source: KC Steak Company

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