Tuesday, November 29, 2011

Beef Slab and Bloody Caesars

So my parents got their meat back from the steer that was sent to the processor.  I know how lucky I am.  Forget the grass-fed, no hormones, blah blah blah in the supermarket.  This is pure, free-range stuff.  The way cattle were supposed to be raised.

Flintstones, table for two
I mean, that's a sirloin.  If there's one thing I know, it's that I'm spoiled.  Not only great, free-range beef fed by my dad, but look at the size of that thing!  The Shiner was just for perspective.  Well, ok, it was for perspective at first.  So, that was consumed during the grilling process.  What else are you supposed to do with it?

It's seeeaarrrific!

So, what really goes with a great steak?  Well, lots of things.  But, in particular I've grown particularly fond of a drink that a restaurant called The Keg (located in Canada) serves with their steaks.  It's the Bloody Caesar.

So, just for kicks, here's my recreation of their recipe:

The Bloody Caesar

Good Vodka (I use Dripping Springs Vodka)
Worcestershire Sauce
Clamato Juice (stay with me, here)
Celery Salt
Fresh Ground Pepper
Crushed Ice

So, here's the fun part.  There isn't a "recipe".  It's really to taste, so I'll just give guidelines.  You can rim the glass with a lime and celery salt if you like.  I usually don't.  I just add the celery salt into the drink at the end, but you can also do both which I will do for parties when presentation kind of counts.

Fill the glass with crushed ice (regular ice is ok, too).  For the liquid ingredients, put the vodka in first.  This gives you the ability to regulate the amount of alcohol.  Next, add the Worcestershire sauce.  I put around a couple of teaspoons and sometimes up to a tablespoon depending on the mood I'm in.  I really don't measure, so I'm guessing here.  Follow that with a couple of dashes of Tobasco, then top up with Clamato Juice.  I really do NOT like Clamato all that much, but it really is great in this drink.  Add a few dashes of celery salt and a few grinds of fresh ground pepper.  Stir well and enjoy with a great rare (or medium-rare) steak.  Cheers!


  1. THAT is definitely a sirloin and one the most delicious i have ever seen. oh i hope poor jambaloney doesn't come stumbling over to this post - he will cry - like a gurl!!!

    jambaloney used to be a bartender and makes a mean bloody caesar. i like them on hot days in the summer. store-bought clamato juice is fine but if you ever get the chance - have a proper clamato juice which is tomato juice with a huge, raw clam floating in it. yummeh!

    your friend,

  2. That is one beautiful steak. Way back when, and I mean way back - in southern occupied California, I had a drink similar to yours but it was called a Mexican Bloody Mary. I make a version of it to this day...love it, its refreshing.

  3. Lawdy Mercy! That's a juicy steak. We buy our beef and pork off the hoof like that and butcher most of it ourselves. A turkey farm recently opened near us so we can get fresh turkey right off the farm but chicken is the only meat I can't get local. Dang chickens!...And dang that bloody caesar looks good! I've never heard it called that but we've been having these for years (but never with a steak). We'll have to try these. Living near the beach like we do...we access to fresh clams ;)

  4. If you have a crock pot slow cook your RED base overnight for any bloody Mary type drink. I use V8 and let it simmer overnite with red pepper flake, a couple of stalks of celery/celery seeds, fresh ground pepper and I use Louisana hot sauce instead of tobasco and a bit of Worcestershire Sauce. Let it set in the fridge to let the flavors meld and you have a killer bloody mary mix.
    That sure looks like a great hunk of beast there.

  5. Nice looking steak :-) Bet you weren't hungry when you finished that one!!!

  6. kymber - thanks, yeah I'd love to share, too bad you guys are way up there in the cold. Fresh clam, hmmm.

    Stephen - I haven't heard it called that, but I can definitely see it. Maybe a little minced jalapeno in there somewhere...

    LB - and it was a great one. This was the first one taste-tested out of the batch and it was great. The Worcestershire in the drink makes it a great combo with beef. There are those fresh clams again. I'm gonig to have to try this.

    Adventures - Now THAT is a great idea. You've given me an idea about a Mexican shrimp cocktail that I make with v8 cilantro and minced jalapeno . That would really work those flavors together .

    NFO - Thanks! I split that monster with the wife and with a 1/2 a baked potato and salad I didn't even want to think of any more food.

  7. Oh, Eff you!

    I spent all yesterday in airports and tiny airplanes eating crappy food and spending too much money for it.

    And you post this.

  8. I'd LOVE to get a steak like that on my smoker grill. And forget about sharing. I'd try to eat the whole thing my self. Then I would work on a pitcher of Bloody Caesar. Course, I'd sleep the rest of the day, because I wouldn't be able to move or walk.

  9. Oh, That Guy, how about to make up for it I pull the massive ribeyes out next time your down for a hunt?

    Flier, I've been looking at some smokers, but it's not in the cards right now. I'd love to cold smoke some of these and then grill them.

  10. Nice steak, is that a Flintstone cut?
    Add some dijon mustard to that drink. Trust.

  11. Mrs. Cranki - It is indeed. Beefasaurus. I will try the mustard. I'm always open to new and interesting things. That sounds like it might just work.