Creating a steak that represents Massachusetts is a big responsibility. I mean, how do you represent your state (sorry Florida) on a plate? But, LongHorn Steakhouse asked me to do just that to help promote their new Steaks Across America menu “which takes guests’ taste buds on a culinary trek across the U.S.” I love brainstorming. Seriously. I know that is a weird statement, but its true. Sometimes my sister and I create hypothetical businesses just so we can brainstorm names and slogans. So this challenge gave me an opportunity to get my brain moving. Here is what it looked like:
What is Massachusetts known for? Beer, colleges, history What food is local to Massachusetts? Well, at this time of year almost everything grows in Mass. As a matter of fact, anything that comes from a farmers market or local farm would really represent the Mass. cooking culture right now. But cranberries. Cranberries are definitely hyper-local and not really grown anywhere else.
Cranberries and steak? Yeah, that could work….maybe with some Sam Adams. Wait, Sam Adams Oktoberfest just came out! Well I have to use that. And cranberries….cranberries….thanksgiving….the pilgrims stopping in Plymouth, Mass., cranberry sauce….my favorite cranberry relish. And corn on the cob. Definitely corn on the cob.
And there you have it. A perfectly rational stream of consciousness that led me to a Sam Adams Oktoberfest marinated steak topped with cranberry relish and served with corn on the cob. Naturally, it was grilled stove top in a grill pan since no one in Boston has a yard for a grill… I am not sure if LongHorn had the same brainstorming process as me, but what they ended up with as representing the rest of our great United States are:
- Kansas City BBQ Sirloin – A grilled 9 or 11 oz. signature sirloin glazed with warm bourbon BBQ sauce and topped with delectable candied bacon.
- Texas 3-Chili Pepper Ribeye – A juicy 6 or 8 oz. ribeye drizzled with a smoky, three-pepper blend and topped with crispy onion straws.
- Manhattan Stuffed Mushroom Filet – Tender, grilled-to-perfection 6 or 8 oz. filet topped with cheese-stuffed mushrooms and ahousemade béarnaise sauce.
Naturally, I had to head over to LongHorn to get a look for myself. Every experience I have had at these restaurants has been solid. You know that every time you go you will get a steak cooked to just your specifications with just the right amount of seasoning.
The black and blue margarita wasn’t bad either…
I wasn’t the only blogger asked to take the steak across our country. This is all part of a fun blog tour that started in Atlanta, then to Boston, and the next stop will be Nashville. Check out the tour below, and let me know how you would have represented your state in a steak!
Steaks Across America Blog Tour:
- 1 - 12 oz steak, about 1+ inch thick (I used a NY Strip)
- 1 - 12 oz bottle Sam Adams Oktoberfest
- ½ Tbsp brown sugar
- 1 Tbsp Montreal Steak Seasoning
- 1 lb fresh cranberries
- ½ cup white sugar
- 1 whole navel orange (quartered, keep the skin on)
- Place the steak in a deep pan
- Pour the beer over the steak
- Sprinkle half of the Montreal Steak Seasoning over the top of the steak and flip the steak
- Sprinkle the remainder of the seasoning and the brown sugar over the top of the steak
- Poke the steak with a fork to push the seasoning into the steak
- Let it marinate for 10 minutes
- Flip the steak and marinate for an additional 10 minutes
- While the steak is marinating, place the cranberries, sugar and the orange (yes, with the peel) in a blender or food processor and blend until it is broken down and well mixed.
- Place the cranberry relish aside
- When steak is done marinating, heal up an oiled grill pan over medium-high heat
- When the pan is VERY hot, place the steak in the pan and let it cook (don't touch it!) for 6 minutes - NOTE: These instructions are for a 1 inch thick steak to be cooked to medium. Consult a cooking guide if you like a different temperature or if your steak is a different thickness.
- Flip the steak and allow it to cook for an additional 5 minutes untouched
- Remove steak from pan and place it on a plate, cover with aluminum foil and allow to rest for at least 10 minutes.
- Plate your steak and top it with 4 scoops of the cranberry relish. If you are less adventurous, serve the cranberry relish on the side for dipping.
Disclaimer: This is a sponsored blog post. I did receive compensation for this post, but as always all opinions are my own!