Last Modified: Tuesday, April 23, 2013 5:41 PM
So I was encouraged by Nicholas Perioux, manager at Pat’s of Henderson, to eat a steak prepared on the restaurant’s new grill.
What I was served was one of the best ribeye steaks I’ve ever eaten in Lake Charles.
The meat gently gave in to the knife as I cut small morsels onto the plate.
“It was awesome. Thank you for suggesting the steak,” I told Perioux.
He slyly smiled at me, knowing I was converted into a Pat’s of Henderson steak eater.
Eating a steak nowadays — especially at a restaurant — is a luxury for me. Those times when the hunger for red meat courses through my synapses, I normally prepare a piece of steak at home.
You understand that sentiment. Sometimes it is more fulfilling to cook in friendly confines than to go out and spend money on a food item that may leave you wanting.
That’s why I was thoroughly surprised by the beautiful piece of steak that Perioux was so anxious about me eating.
“I told you it would be good,” he exclaimed.
Now, I want to eat a few more steaks, and considering that the evenings are prime for grilling, I think spoiling the palate is in my future.
A good piece of meat doesn’t need anything aided to it, but being the flavor monger that I am, a spice rub and dipping sauce with lots of cilantro is sure to make mouths very happy.
Here are two recipes that feature Latin-inspired seasonings and cilantro.
For steaks (Makes 1/4 cup)
• 1 1/2 teaspoon chipotle chili powder
• 2 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoon cumin
• 2 teaspoon Mexican oregano
• Combine all ingredients and store in an airtight container until ready to use.
• Season steaks on both sides with rub and place in sealed container. Place steaks in refrigerator for at least 30 minutes. Remove steaks from refrigerator and let rest for 30 minutes before setting on grill. Cook to desired doneness.
(Makes 2 1/4 cups)
• Juice of 3 medium limes
• 1 cup roughly chopped cilantro
• 1/4 cup chopped green onion
• Mix all ingredients together and refrigerate in a sealed container for two hours prior to using.
• When steaks are finished cooking, plate and apply a dollop of cilantro lime sauce on top of the meat. Serve with ranch beans.
• • •
Eric Cormier writes about food every Wednesday. Contact him at firstname.lastname@example.org or 494-4090.
Posted By: Dwight On: 4/18/2013
Title: For the Grill
I've been buying my ribeyes at Hacketts on Hwy 14. The best I've ever found for grilling.