Reverse Sear Steak Recipe
Ingredients:
- 1-2 thick-cut steaks (1 to 1.5 inches thick, such as ribeye or sirloin)
- Spade L. Ranch Beef Marinade
- Boars Head Out White Lighting
- Over the Fire Brisket Rub
- Beef Tallow, Olive Oil or butter to sear your steak
Instructions:
- Preheat the Oven: Preheat your oven or smoker to 275°F (135°C).
- Season the Steaks: Generously season both sides of the steaks in this order, Spade L. Ranch, White Lighting, Over the Fire Brisket Rub. Let them sit at room temperature for about 15 minutes to allow the seasoning to penetrate the meat.
- Bake the Steaks: Place the steaks on a wire rack set over a baking sheet. This allows air to circulate around the meat for even cooking. Bake in the preheated oven until the internal temperature reaches 10-15°F below your desired final temperature (use a meat thermometer):
- Medium-rare: 115-120°F (46-49°C)
- Medium: 125-130°F (52-54°C)
- This usually takes about 20-40 minutes, depending on the thickness of the steaks.
- Preheat the Skillet: While the steaks are baking, heat a cast-iron skillet over high heat until it is very hot. You can also prepare any optional flavorings like garlic, rosemary, and thyme.
- Sear the Steaks: Remove the steaks from the oven. Add a cube of beef tallow or olive oil or butter to the hot skillet. If using, add garlic cloves, rosemary, and thyme to the skillet for extra flavor. Sear the steaks for 1-2 minutes on each side, pressing them down gently to ensure an even crust. Sear the edges for about 30 seconds each if desired.
- Rest the Steaks: Remove the steaks from the skillet and let them rest on a cutting board for 5-10 minutes. This allows the juices to redistribute throughout the meat.
Serve: Slice the steaks against the grain and serve with your favorite sides.
Chef Benji’s Cinnamon Rolls
Ingredients:
- Pillsbury Doughboy Cinnamon Roll
- 2 Tbsp Brown Sugar
- 4 tsp Butter
- 1 ½ tsp Cinnamon
- ¼ cup Powdered Sugar
- 1 pt Heavy Cream
- 1 Tbsp Milk
Instructions:
- Preheat the oven: Preheat your oven to 350°F
- Prepare your baking dish: Add your cinnamon rolls to your pan.
- In the microwave or in a pan, melt your butter and add to a bowl. Next, take your brown sugar and add it to the melted butter. Mix this together really well!
- Add your heavy cream into your baking dish, just add enough to wear the bottom of the baking dish is covered with heavy cream.
- Next, you're going to take your Brown sugar and butter mixture, and add it to the top of each cinnamon roll! Now it's time to bake, you're going to bake these for 25 minutes.
- While your cinnamon rolls are baking, take a bowl and add your powdered sugar and then add your milk. Now stir this mixture until your icing is made, cause who doesn’t like extra icing?!!
- Once your cinnamon rolls are done, take them out of the oven and spread your icing from the container and the icing you made over top your cinnamon rolls! Cut, serve, and Enjoy!
Hot Dog Burnt Ends
Ingredients:
- 1 package of hot dogs
- 1/2 cup BBQ sauce
- 2 tbsp brown sugar
- 1 tsp honey
- 1 tsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tbsp Blanco
- 1 tbsp butter
Instructions:
- Preheat the Grill or Oven: Preheat your grill to medium heat (around 350°F) or your oven to 350°F (175°C).
- Prepare the Hot Dogs: Cut each hot dog into 1- to 2-inch pieces. This will give you the "burnt ends" size.
- Grill the Hot Dogs: Place the hot dog pieces on the grill or on a baking sheet if using the oven. Grill or bake for about 10-15 minutes, turning occasionally until they start to get a nice char and are heated through.
- Make the Sauce: While the hot dogs are cooking, mix together the BBQ sauce, brown sugar, honey, Worcestershire sauce, smoked paprika, garlic powder, and onion powder in a bowl.
- Combine and Cook: Once the hot dogs are nicely charred, transfer them to a disposable aluminum pan or an oven-safe baking dish. Pour the sauce mixture over the hot dog pieces and add the butter, distributing it evenly.
- Bake Again: Place the pan back on the grill or in the oven and cook for an additional 15-20 minutes, stirring occasionally, until the sauce is thickened and the hot dogs are caramelized.
- Serve: Remove the hot dog burnt ends from the grill or oven and let them cool for a few minutes before serving. Enjoy them as a tasty appetizer or snack!
Pizza
Ingredients:
- 1 package store-bought pizza dough
- 1/2 cup pizza sauce
- 1 1/2 cups shredded mozzarella cheese
- Your favorite toppings (pepperoni, mushrooms, bell peppers, onions, olives, etc.)
- Olive oil
- Semolina or all purpose Flour (Semolina will help your pizza load and unload, AP flour will work the same 🙂)
Instructions:
- Preheat the Oven: Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up. If not, a baking sheet will work fine.
- Prepare the Dough: Lightly flour your work surface and hands. Roll out the pizza dough into your desired shape and thickness. If the dough is sticky, sprinkle a little more flour.
- Prepare the Baking Surface: If using a pizza stone, lightly dust it with flour or cornmeal to prevent sticking. If using a baking sheet, lightly grease it with olive oil.
- Transfer the Dough: Carefully transfer the rolled-out dough to the pizza stone or baking sheet.
- Add Sauce and Cheese: Spread the pizza sauce evenly over the dough, leaving a small border for the crust. Sprinkle the shredded mozzarella cheese evenly over the sauce.
- Add Toppings: Add your favorite toppings on top of the cheese. Be careful not to overload the pizza with too many toppings, as it can make the crust soggy.
- Bake: Place the pizza in the preheated oven and bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
- Cool and Serve: Remove the pizza from the oven and let it cool for a few minutes before slicing. Enjoy your homemade pizza!