Beef is a good-tasting and nutritious food item, and steaks are the favorite of most people. A good steak is juicy, tender, loaded with flavor, and has a minimum amount of fat. Beef can be brined, in fact most supermarket deli roast beef is brined - the brine can comprise up to a fifth of total weight. Moisture does inhibit the Maillard reaction (browning), but the small amount drawn to the surface by normal salting is quickly overcome if your cooking surface is sufficiently hot. 

Yield: 4 Servings

Ingredients:

- 2 1/2 c fresh (or blueberries) Frozen - 1 sm onion,chopped - 1/4 c molasses - 1/4 c white wine vinegar - 1/4 c ketchup - 3 T prepared mustard - 1/2 t red pepper,Ground - 4 t-bone (6 to 8 ounce) steaks

Directions:

Combine first 7 ingredients in a medium saucepan. Bring to a boil over medium heat; reduce heat, and simmer, stirring often, 15 minutes. Cool 10 minutes. Process mixture in a blender until smooth, stopping once to scrape down sides. Keep warm. Grill steaks, without grill lid, over medium-high heat (350F to 400F) 4 to 6 minutes on each side or to desired degree of doneness. Serve with sauce.

Yield: 4 Servings

Ingredients:

- 4 rib eye steaks (10oz) - 2 T olive oil - 2 T essence - 2 T olive oil - 4 oz tasso,diced - 1 1/2 c fresh corn,scraped from cob - 1/4 c onions,chopped - 1 T shallots,minced - 1 T garlic,minced - 1 c heavy cream - 1/3 c red bell peppers,minced - 1/4 c green onions,chopped - 1 salt and pepper - 1 c fried onion rings,warmed - 2 T green onions,chopped - 2 T brunoise red peppers - 2 T brunoise yellow onions

Directions:

For the maque choux: In a saute pan, heat the olive oil. When the pan is smoking hot, add the tasso and saute for 30 seconds. Add the corn ad saute for 1 minute. Add the onions and continue sauting for 1 minute. Add the garlic and season with salt and pepper. Saute for 1 minute. Stir int he cream, red pepper, and green onions and simmer until mixture is heated through., about 2 minutes. For the steak: Rub each steak with the olive oil and season with Essence. In a hot saute pan, cook steaks for 4 minutes on each side for medium rare. Remove from pan. Spoon the maque choux in the center of the plate. Place steak on top of the maque choux. Garnish with the fried onions, green onions, peppers and yellow onions.

Yield: 4 Servings

Ingredients:

- 2 each t-bone steaks* - 3 T olive oil - 1 t basil leaves,Dried - 1/2 t garlic powder - 1 loaf french bread - 6 tomato slices,3/4 thick - 2 T parmesan,Grated

Directions:

Combine oil, basil and garlic powder; reserve. Place beef steaks on grid over medium coals. Grill steaks 10 to 14 minutes for rare to medium, turning once. Season with salt and pepper, if desired. Meanwhile cut bread in half lengthwise; brush 1 1/2 tbsp. basil mixture evenly on cut side of bread. Brush remaining basil mixture on one side of each tomato slice. About five minutes before steaks are done, place bread, cut side down, and tomatoes on grid with steaks; grill 2 to 3 minutes. Turn bread and tomatoes over; sprinkle with parmesan cheese. Continue grilling 1 to 3 minutes or until bread is golden brown and tomatoes are just heated through. Cut bread diagonally into slices. Carve steaks into thick slices. Serve with bread and tomato slices.