Home Of Hoss's BBQ & Catering Co.

Cast Iron Plate for Searing Steaks!

Well one of the newest tools in Hoss's tool box is a Lodge Cast Iron Plate. Stephen Gustard picked two plates up for me on  a recent trip to Georgia.  The plates were $9.50 per plate.  The idea was that grilling and smoking steaks is great, yet sometimes we crave that pan seared flavor.  So start a small batch of lump charcoal, and let them get really hot. 

Now carefully using a pair of tongs place the plate directly on the coals.  Let the plate stay on the coals for a good ten minutes before you place a steak on the plate. 

Now the steak in the picture has been crusted with cracked black pepper.  We seared the steak for 3 - 5 minutes per side.  The steaks come out with a great sear on them.   

Ramp Cognac Cream Sauce

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This is a recipe for a ramp cognac cream sauce I made for a peppercorn crusted ribeye. You can substitiute the ramps with, mushrooms(really good with morels!)to make a mushroom cognac cream sauce. Cayenne in small amounts (a pinch) gives a cream sauce more depth.

Ingredients:

• ¼	Cup Chopped Ramps
• 1	Clove Garlic Minced
• 1	Clove Shallot Minced
• 1	pt Heavy Cream
• 1	Tbs Butter
• ½	Cup Cognac or Brandy
• tt	Kosher Salt
• tt	White Pepper
• t	Cayenne

Preparation Directions:
• Have everything chopped and near by when you start.

Cooking Directions:
• Melt butter in a hot saute pan
• Saute the garlic,shallots and ramps till soft
• Deglaze with Cognac.(carefully this will ignite!)
• Reduce the Cognac by half.
• Add the heavy cream and reduce till desired thickness
• Seasone with salt,pepper, and the cayenne
• Serve over steak or any other grilled or sauted meats

Special Instructions:
• If using mushrooms add the mushrooms first let them cook for a while then add your garlic and shallots or else they will burn.

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