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Black-and-Blue Bone-in Steak

(“By the way, too much red meat can kill you.”—an old Mayan prophecy, coined by the same spiritual leader who said “Quit whining—we need the rain!”)

2 20-ounce porterhouse steaks

2 teaspoons dried basil

2 teaspoons dried tarragon

1 teaspoon dried thyme

1/4 cup brown sugar

1/4 cup orange juice

2 teaspoons granulated garlic

3 tablespoons Worcestershire sauce

1 tablespoon olive oil

1 teaspoon Tobasco sauce

1 teaspoon black pepper

1/2 teaspoon salt

Mix all the ingredients, except the steaks, in a bowl and refrigerate overnight. Two hours before grilling, pour the marinade over the steaks and let sit at room temperature, turning occasionally.

Grill steaks over very high heat, about 3 minutes per side. The steaks should be blackened on the outside and rare on the inside. Makes two servings.

Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
(218) 855-5889