It’s finally spring and it’s time to get your grill ready! Whether it is propane, gas, or charcoal here are some tips to clean and maintain your grill offered by the professionals from Weber Grills. They want to help get you ready for good times and great barbecues this season. Also, Farm Bureau members receive a 15% discount from Nebraska sourced Nebraska Star Beef (code NEFB15).
- Tablespoon or Metal Serving Spoon
- Cast Iron Skillet
- 1/4 stick Butter
- 1 bundle Rosemary
- 1 bundle Thyme
- 1 head Garlic
- 2 stalks Scallion chopped
- 14 oz Classic Cut Ribeye
Preheat the skillet to a medium-low heat. (Remember, we only need 325F to achieve the caramelize the steak, so no need to smoke out the whole house)
- Season steak, chop scallions and cut the head of garlic in half across the cloves while the skillet is warming.
- Add butter to pan and melt. When melted, add the aromatics, and give them a minute or two to incorporate into the butter. Move aromatics to the edge of the pan and add the ribeye to the pan. Allow it to remain in one spot until it is completely seared, it should release from the pan with little effort when it is ready. Flip the steak over and repeat, except this time, tip the pan so the butter pools in one edge with the aromatics, then use the spoon to baste this liquid over the steak repeatedly.
- Cook to the desired internal temperature. (See the chart below for reference) Remove from pan and rest for AT LEAST 5 minutes, 10 is better, before serving. Serve with a strong Cabernet or Scottish Wee Heavy.
- Let rest before slicing.
The American Dad Burger
By Steve Johnson, courtesy Nebraska Star Beef
Start with the patty… 4oz (1/4 pound), 1/3rd lb (5.3oz) patty or an 8oz patty. Make the patty big around and not too thick…1/2 – 5/8” thick is about right, and it should be at least 6” in diameter. It’s going to shrink a bit, and a proper burger should be a little bigger than the bun. After all, the patty is the star of the show.
Season with Nebraska Star Beef® Signature® Salt + Pepper and grill to an internal temp of 145° F. Place a slice of American cheese on the patty when it hits about 140° F.
Buns – Rotella is the appropriate bun to use for this burger, but a standard Ball Park – or similar – bun will do. The important thing is to toast the bun lightly on the grill prior to assembly.
Once the bun is toasted, the top bun goes on top of the patty with cheese, hit the bottom with a little ketchup and mustard and stack the patty, cheese and top bun onto the bottom bun.
Leave some chopped onions and dill pickles in a bowl near the grill so those inclined can add them to the burger wherever they please.