Grilled Country Steak
2 top round steaks, 1 inch thick, 1 pound a piece
Dry Rub for Steak
1 1/2 teaspoon chili powder
1 1/2 teaspoon paprika
1 teaspoon salt
1 teaspoon sugar
1 teaspoon freshly ground pepper
1/8 teaspoon ground red pepper
5 tbsp of butter
1/2 cup of sliced mushrooms
4 tbsp of all purpose flour
Approximately 2 cups of milk
Freshly ground black pepper
Melt butter over low heat in a saucepan and sauté mushrooms until just soft.
Add flour and combine. Add ¼ tsp salt and around 10 grinds pepper. Stir until the flour is like a pasty consistency
and about the color of peanut butter and smells nutty. Add more butter if needed.
Add ½ of the milk and increase heat to medium. Allow it to come to a simmer, stirring constantly to avoid sticking.
The gravy is likely to nearly seize so be ready with more milk. Add milk by quarter or half cups until gravy has
thickened considerably. If using a whisk you’ll know the gravy is ready when drawing the whisk through the gravy
leaves “tracks” from the wires that remain visible for at least 5 seconds. Add at least 10 more grinds pepper and
another pinch of salt to taste and keep on low stirring occasionally until steaks are done. When sauce is about
complete, start grilling the steaks.
Mix chili powder, paprika, salt, sugar, black and red peppers in bowl. Rub spice mixture all over steak and
refrigerate for at least one hour. Remove steaks from refrigerator 1 hour before grilling to bring to room
Preheat your gas grill on high for 10 to 15 minutes with the cover closed. Scrape grill clean with grill brush, and
brush the grill with vegetable oil to prevent sticking and then adjust heat to medium high before grilling.
If you are using a charcoal grill allow the charcoals to become ashen and glowing before grilling.
If using an indoor grill, heat to medium high. If you indoor grill has a tendency to stick, spray it with some no stick
If using an electric contact grill, steaks will only take half the time because of the double grilling surface.
Cook the steaks flipping once, for best results cook to medium-rare, 135 degrees or medium 145 degrees, but no
more, anything more will begin to dry out the steaks. Grill 4-6 minutes per side.
Remove steaks, tent with foil 5-10 minutes to allow the juices to redistribute themselves evenly throughout the
steak. The steaks will rise another 5 degrees well resting.
Plate the steaks and cover them with the country sauce. To eat, slice steaks against the grain for optimum
To get good grill marks when grilling, turn steaks 1/4 of the way around after a few minutes and do the same after