With the holidays coming up, and with my general constant hunger in mind, I reached out to some of my artist buddies for some ideas. Luckily, they came to the rescue! So here is our first Recipe of the Week coming to you straight from Stewart Mann of the Statesboro Revue:
In order to cook a good steak you have to have something that all musicians need, a really good sense of timing. You need to know how long to pre-heat the grill, how long to leave the steaks on one side, and how long to have them on the grill in general. As far as seasoning goes, I vary mine from time to time but most of the time I use a season-all, cracked black pepper, salt, a few peppercorns, worcestershire sauce (on both sides), and my special ingredient is Tony Chachere’s creole seasoning powder. Depending on the cut and size of the steaks, I typically like to heat the grill to roughly 400 (medium), long enough to where I can’t hardly stand to keep my hand an inch above the grill for more than a second or two (if I’m feeling tough). I usually let each side cook for about 4-5 minutes a piece and then I’ll flip it every minute or two until I feel like it’s just right. I also always throw some onions and green bell peppers in some foil with olive oil and garlic and close the foil up so they get nice and groovy. Add in some garlic mashed potatoes and some fresh zucchini and BOOM!! Statesboro Steak is ready for the world to enjoy. It doesn’t taste like Statesboro Steak unless I say it tastes like Statesboro Steak!!