The Pepper-Honey Steak that I’m sharing today can be the star of so many meals! One bite and you’ll know exactly what I am saying.
“How do you handle a hungry man? Manhandler? Manwich? (“A sandwich is a sandwich, but a Manwich is a meal.”) Do those old commercials ring a bell?
When the theme for the June Go Ahead Honey, It’s Gluten Free! blog carnival was announced, Manly Food, a few thoughts immediately came to mind, including those silly commercials. However, I decided to go to my man—Mr. GFE. So I asked what he considered manly food.
His first answer was Sloppy Joes … no kidding! I thought a good steak would be much better and decided on Pepper-Honey Steak.
Okay, admittedly, I do make some mean unprocessed Sloppy Joes (without the help of Manwich or other mixes) and a quicker version of Sloppy Joes with the help of a ready-made ingredient as well. But, I wanted to make this particular “manly” dish for his Father’s Day meal and Sloppy Joes just didn’t measure up.
So, I asked Mr. GFE for more ideas. The answers that I had originally expected from him came forth: prime rib, rib-eye steak, T-bone … meat, meat, and more meat.
Have I mentioned my husband is a real carnivore? Yes, I think I have. LOL
At the store, I found Porterhouse steaks on sale, so that became the manly meal. I am not a huge steak person, but Porterhouse steaks are one of my favorites because they are a “two-in-one” steak and, therefore, one is plenty for both of us.
I eat the small tenderloin part (well, naturally, right?) and Mr. GFE eats the sirloin strip portion.
When I cook steaks, I usually only add some salt and pepper, maybe a little oil or butter, relying on searing and natural flavor to render good results. This time I was looking for something more special.
I modified the following recipe from The Splendid Table. Verdict—It has to be the juiciest, most flavorful steak I have ever prepared.
Mr. GFE agreed and didn’t find it unmanly in any way. Despite red wine, honey, and smoked paprika being included in the recipe.
Served with corn on the cob and steamed artichokes, it made for a very special Father’s Day meal. Not as special as it would have been if Son had been able to make it home, but this meal and a phone call on Saturday and Sunday from him plus a promise for a future trip to the mountains with us worked well enough.
Pepper-Honey Steak Recipe
This Pepper-Honey Steak has to be the juiciest, most flavorful steak I've ever cooked. You can't go wrong with this recipe! Great for Valentine's Day, Father's Day, New Year's Eve, or any time you need a celebratory meal! Any steak will work in this recipe but T-bones, Porterhouses, and ribeyes will yield especially great results.
This Pepper-Honey Steak has to be the juiciest, most flavorful steak I've ever cooked. You can't go wrong with this recipe! Great for Valentine's Day, Father's Day, New Year's Eve, or any time you need a celebratory meal!
Any steak will work in this recipe but T-bones, Porterhouses, and ribeyes will yield especially great results.
STEAK! More steak. That PH Steak makes me want to BBQ today. Come to think of it….it’s the weekend.
A manly meal for me is anything, served twice the size of my wife’s plate.
H.Peter–LOL … yeah, you’re right … portion size definitely can make any meal more manly! 😉 Glad you like this steak. Did you barbecue over the weekend? Can you believe I cooked filet mignons last night while we were camping? And, used half of mine for our steak hash this morning for breakfast. Delish. But, I think no red meat for me for several days at least.
Sounds really good. My mr. GF might like it! You know how particular he is!
Hi, Jennifer–I bet your Mr. would like this steak recipe a lot! You can use it with any good quality steak. It would probably even take a lesser grade steak up a notch if it were marinated overnight and slow-cooked. Might have to try that soon, in fact. Grilling or slow cooking keeps the heat out of the kitchen. 🙂
Weeellll, I guess I probably make too much girlie food as I’ve served up garlic-scape pesto with organic brown rice pasta the past two nights. With Barbie-pink beet ice cream for dessert.
Yikes, I better rethink my manly meals or there won’t be any manly men around here.
Melissa–Guess you got your men getting more in touch with their feminine sides! LOL That’s not a bad thing 😉 and I’m sure they are not complaining at all–your food always sounds delish. 🙂
Carol, Simply...Gluten-free says
Yum. This looks very manly indeed! Thanks for the submission and I look forward to your round up next month!
Hi Carol–Thanks for all your kind words! Hosting Go Ahead Honey, It’s Gluten Free! will be a neat experience I’m sure. I’m looking forward to all the other manly recipes that you’ll be sharing from your hosting efforts this month. 🙂
Oh I totally forgot about doing this. Oh well, I guess next month. Steak is a very manly meal. I don’t serve manly meals so it was going to be hard to come up with something. You’re steak however looks delish!!!! We’ve been eating more ostrich lately. Is that considered manly? Thanks for the steak idea. Might have to do that tonight. The natives are getting restless and asking me what’s for dinner. Like I’m the only one who can cook. Maybe I’ll hide and show them your steak. 🙂
Hi, Diane–Sure, I think ostrich is manly. Exotic manly, but manly. And, how about buffalo? You guys eat that a fair amount, right? That’s very manly. 🙂
I can empathize with dealing with restless natives. I appeased my native with a leftover burger tonight. 😉 He’s such a carnivore.
Thanks for stopping by!
Ali (Whole Life Nutrition) says
I like all of the detailed instructions you give for grilling steak! I, however, only eat red meat about 2 to 3 times a year. Your marinade sounds really yummy though! I like how you have added the printer version of the recipe here, I need to do that too. 🙂
Tom’s version of a manly meal, being vegan, is rice and beans. He is easy to please. 🙂 -Ali 🙂
Hey Ali–Thanks! That marinade was indeed very delicious. I am sure it could be used for other applications. 🙂
My web person set up the print capability. 🙂 The only issue as I go back and do the stepsto implement the print capability for the old posts is that Feedburner sees it as updated material and resends the posts. So I am going to do the rest all at once, so they all go out in one email/feed.
Beans and rice … that’s a good manly meal! Hearty and filling!
Ooooh, I love to marinade! I hesitate marinading any good cut of steak because, like you, I hate to alter the flavor of a really nice cut of beef. But, don’t you just love the way marinades enhance the flavor AND the texture/tenderness of any meats? It helps you get away with using the less tender but more flavorful cuts, like chuck steak and flank/skirt steaks. Mmmmm.
Hi, Nance 🙂 –Marinades can provide so many possibilities with just a few ingredients! I was a little hesitant myself, but I’ll be using this marinade again on any cut of meat. I actually wished I had used it this weekend on two filet mignons we grilled in the mtns. They actually seemed a little tough and not as flavorful as most filets. (I think I am steak’d out for a while. LOL) It would be easy to change this marinade slightly to provide different flavoring … all good though and gfe!
That marinade sounds amazing! And congrats on hosting, I can’t wait to see what theme you pick!
Hi Jenn!–Thank you on all counts! The marinade was really something … it added a nice complexity of flavors to the steak and the juiciness factor couldn’t be beat. My theme post should be up tomorrow with all the details, but Carol mentioned it in her roundup post if you want a preview. 🙂
You just can’t go wrong with steak can you? It’s our go-to meal of choice when any one of us has a celebration. I also usually just, sear them with some sea salt and maybe add a knob of butter in at the end of cooking, but this marinade looks fantastic – and manly!
I look forward to your theme post.
x x x
Hey there, Naomi!–Yes, a steak is often just right and celebratory it is for sure! Your “recipe” is a proven winner, but the marinade is worth trying sometimes. When I saw it included honey 😉 , I had to try it … and I’m glad I did.
Hopefully, the theme post will be up tomorrow some time. I’m busily preparing for our support group meeting here tonight. Headed off to the store right now to get a key ingredient since I decided to double the recipe for sweet potato chili. 🙂 Tomorrow, I should be able to post AND read all the manly posts for June! It must be very rewarding to see the results of your own invention, Go Ahead Honey, It’s Gluten Free!, get displayed so creatively each month–a wonderful bonanza (manly word there!) for all of us!
Thanks so much! xo,
Pam Striker says
Wow, I just came across your blog and everything looks so good! Going to do more exploring now!
Great Blog and Have a great day,
(a gluten free blog)
P.S. just signed up to receive your updates..thanks!
Hi, Pam!–Welcome to gfe! Sorry for the delay in replying. I was in support group mode yesterday and then had the work thing today. 😉 Anyway, thanks so much for your lovely comments—I really appreciate them. 🙂
Thanks so much for subscribing! Hope you’ll come back and comment often! Now, I’m off to check out your blog … there can’t be too many gf blogs. 😉
Pam Striker says
Shirley, I believe every day there are more GF blogs out there, so you better get your running shoes on….lol!!!
You have a great evening and thank you for the warm welcome,
Pam–Ha ha … I don’t mind putting on my running shoes to be able to visit all the gf blogs from time to time! 🙂
Pam Striker says
LOL!!!….just don’t forget those warm-ups and cool downs….he he!
Happy 4th to you and yours,
Pam Striker says
Oh, sorry…wanted to sign up for comments!
Pam Striker says
You were right about the Grilled Chicken Breast Filet: this is what it says, so I will not be eating that again. I got this off of McD’s list:
Chicken breast filets with rib meat, water, seasoning (salt, sugar, food starch-modified, maltodextrin, spices, dextrose, autolyzed yeast extract, hydrolyzed [corn gluten, soy, wheat gluten] proteins, garlic powder, paprika, chicken fat, chicken broth, natural flavors (plant and animal source), caramel color, polysorbate 80, xanthan gum, onion powder, extractives of paprika), modified potato starch, and sodium phosphates.
CONTAINS: SOY AND WHEAT.
Thank you, Pam
Hey, Pam–Thanks for reporting back with this info per our discussion on your blog! I really appreciate you confirming that the McDonald’s grilled chicken salads are off limits as I thought. It’s a shame. You think they could make a small modification and be serving gf grilled chicken salads to all of us gf folks … However, I have to admit, reading those ingredients again … I’m not sure I’d want to eat them even if they were gf. “Polysorbate 80,” “sodium phosphates,” “modified this” and “modified that.” But, again I do appreciate you sharing the info you found!
Pam Striker says
I’m glad you brought it up! THANK YOU, Shirley! I agree on those beastly ingreds….yuck!
Have a great day!
P.S. I love your blog colors, so vibrant!
Hi again, Pam–You’re welcome for the salad warning. Once we know these things, we don’t usually forget, but it’s getting all the info into our brain that can take some time!
Thanks so much for the kudos on the blog colors—I was going for a certain look, so it’s wonderful to get postive feedback!! “Vibrant” is good in my book. 🙂
I’ll reply to your other comment here as well. Annoyingly perky Leslie Sansone of Walk Away the Pounds fame taught me about warming up and cooling down (strettttttchessssss). Haven’t seen Leslie in a while … hmmm, need to make a date with her for a super hot day when it’s too hot to walk outside. 😉
Thanks for 4th wishes! Same to you!
Pam Striker says
Your Kindly Welcome!
That sounds great. I need a new marinade recipe to try, I’m getting tired of the same one. Thanks!
Hi, Linda–It really was an easy marinade and full of flavor. Hope you enjoy it!
Hi Shirley – can you suggest a couple types of steak to buy. It’ is something I never cook so I am clueless but this looks so good I have to try it. What is the type of steak in the picture?
Shirley Braden says
Hi Cindy–The steak in the photo is a T-Bone but any thicker steak (about 1 inch thick, not a thinner, “quick-cooking” steak) should work well for this recipe. Ribeyes, Porterhouses, and NY Strip steaks that have some thickness would all be great! I really hope you enjoy this recipe when you give it a try. 🙂
Thanks so much for the suggestions Shirley! Missed this the first time. Can’t wait to try it out.
Shirley Braden says
You’re welcome, dear. We enjoyed this recipe again recently. Btw, I used white wine because that’s what I had on hand that was open and the results were good but not quite as good as with red wine. It’s true about red wine going best with red meat. 😉