Sunrise Chef: K. Heeps, Inc.

Butcher and food distributer, K. Heeps, Inc., is looking ahead to Valentine's Day.  The company appeared on 69 News at Sunrise with some recipes for your sweetheart.

Filet recipe

Grilling is by far the most popular way to prepare steaks at home. The signature method involving the “ cross-hatch” technique will let you get a very nice, presentable product, without burning the exterior of the meat! To grill your premium Filet Mignons to perfection please use the following instructions:

1.Pre-heat covered grill for 15-20 minutes. If using a gas grill set half of the burners to the highest temperature (usually the left side of the grill), set the other half (usually the right side) to a medium low heat. The same effect can be created in a charcoal grill by piling the coals on one side of the grill leaving only a small layer on the other side. If using a charcoal grill, make sure that the coals are red-hot and covered with white ash.

2.Generously season, marinade, or rub your filet mignons with your favorite combination. We suggest rubbing the steaks with salt and freshly cracked black pepper. *** This step is optional. Seasoning and marinating are personal preferences

3.Be sure to remove the steaks from the marinade ahead of time, allowing the marinade to drain off. If the marinade is running off of the steaks it will cause "flare-ups" of flames that will burn the surface of the steaks.

•We strongly recommend investing in a pair of kitchen tongs. The use of a meat fork is discouraged, any piercing of the meat will cause the precious juices from inside the meat to leak out and dry your steaks.
•Make sure your grill is brushed clean before use.

4.Place steaks on the hot side of the grill. Allow to sear for one minute and then rotate ninety degrees and sear for one additional minute. Flip the steak, sear for one minute on the opposite side, rotate ninety degrees and sear for one additional minute. This will create the lovely lattice pattern known as a "cross-hatch" on your steaks.

5.Move the steaks to the cooler side of the grill and cover. Cook to desired temperature.

6.Use the following temperatures as guide for doneness Medium Rare – 140 Degrees Fahrenheit, Medium – 150 Degrees Fahrenheit, Well Done – 155 Degrees Fahrenheit.

7.Remove the steaks from the grill and let rest for 3-5 minutes before serving. Enjoy!

Lobster tail recipe

First things first: if the lobster tails are frozen, start by thawing them in a refrigerator overnight.

Prepare Basting Sauce.

Next create a basting sauce. Melt the butter in a small dish in the microwave, or warm in a small pan and remove from heat. Mince the garlic or use a garlic press to mince the garlic and add to warm butter. Add one tablespoon of fresh squeezed lemon juice and stir.

Halve the tail

Lay the tails bottom side up on a cutting board. Using a large knife, cut the tails in half length-wise. Use kitchen scissors to get all the way through the shell if you need to.

Using a brush, thoroughly baste the flesh side of the tails with the butter mixture.

Prep the grill

Clean and oil the grate to prevent sticking. Using a gas grill, turn the grill to medium-high heat. For charcoal, distribute the coals so there is an even heat.

Grilling lobster tails

Once the grill is hot, give the lobster tails one last baste, add a bit of salt and pepper and place them flesh side down on the hot grill. Be careful of flare-ups from the dripping butter. Cook flesh side down for 4 to 5 minutes until light grill marks show. Flip the lobster tails to shell side down. Baste with the butter mixture several times during the next 3 to 6 minutes until the lobster meat is firm and opaque.