New York Steaks With Blue Cheese Butter

• From the Weber blog 
• 
  
• Butter
  • 1/4cup (1/2 stick) unsalted butter, softened
  • 2ounces (about 1/3 cup) crumbled blue cheese
  • 1/4teaspoon granulated garlic
  • 1/4teaspoon ground black pepper
•  
  • 4New York strip steaks, each about 8 ounces and 1 inch thick, trimmed of excess fat
  • Extra-virgin olive oil
  • 1/2teaspoon kosher salt
  • 1/4teaspoon ground black pepper
  • 4lemon wedges

1. In a small bowl combine all the butter ingredients. With the back of a fork mash the butter mixture until evenly distributed.
2. Prepare the grill for direct cooking over high heat (450° to 550°F).
3. Lightly brush both sides of the steaks with oil and season evenly with the salt and pepper. Allow to stand at room temperature for 15 to 30 minutes before grilling.
4. Brush cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the butter smeared over the top and lemon wedges on the side.
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Cider-Brined Pork Chops

This recipe for Cider-brined Pork Chops With Maple-Bacon Chutney 

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Servings:4 servings

Ingredients

4 bone-in pork chops, about 12 ounces each

For the cider brine

3 quarts cold water

1 quart apple cider

1/2 cup cider vinegar

1 1/4 cups kosher salt

3/4 cup sugar

For the maple black pepper bacon chutney

1 slab bacon (about a pound), cut into medium dice

1 small onion, diced

3 cloves garlic, minced

1 cup maple syrup

2 tablespoons black pepper, coarsely ground

1 tablespoon mustard powder

2 cups apple juice

1 bay leaf

salt, to taste

Directions: 

1. Combine all ingredients for the brine.
2. Add the pork chops to the brine and let sit for 12-18 hours.
3. In a medium pot, sweat the bacon until about half-cooked. Drain the rendered fat, add the onions, garlic and sweat until translucent.
4. Add remaining ingredients and simmer until thick and syrupy. Remove the bay leaf and adjust seasoning to taste.
5. Drain pork from the brine and pat dry before grilling.
6. Place pork on a medium high to high temperature grill, flipping and turning as required, about 5-7 minutes per side.
7. Cook to desired doneness and top with the warm bacon chutney.

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Top Sirloin Steak With Balsamic Glaze

From the Weber website:  Top Sirloin With Balsamic Glaze and Swiss Chard.

Recipe byJamie Purviance

• Glaze
  • 3/4 cup good-quality balsamic vinegar
  • 2-1/2–3 teaspoons light brown sugar
  • 1/4 cup (1/2 stick) unsalted butter
    Kosher salt
    Freshly ground black pepper
•  
  • 2 top sirloin steaks, each about 1 pound and 3/4 to 1 inch thick
  • 2 bunches Swiss chard, about 1-1/2 pounds total
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 large red onion, halved and thinly sliced
  • 4 large garlic cloves, minced
  • 3/4 cup dried currants
  • 3/4 cup kalamata olives, each cut in half
  • 1/2 cup pine nuts, toasted

1. To make the glaze: In a small saucepan over high heat, bring the vinegar to a boil. Boil until reduced to 3 tablespoons, 3 to 4 minutes, stirring occasionally. Remove the saucepan from the heat and stir in 2-1/2 teaspoons of the brown sugar. Stir in the butter until melted. Season with a pinch of salt and pepper. (If a sweeter glaze is desired, stir in the remaining 1/2 teaspoon brown sugar.) 
2. Prepare the grill for direct cooking over high heat (450° to 550°F). 
3. Let the steaks stand at room temperature for 15 to 30 minutes before grilling. 
4. Remove and discard the thick center ribs from the chard. Cut the leaves in half lengthwise and then crosswise into 3/4- to 1-inch strips. 
5. In a large skillet over medium-high heat, warm 2 tablespoons of the oil. Add the onion and sauté until it begins to soften, 5 to 6 minutes. Add the garlic and cook for 30 seconds, stirring constantly. Stir in the chard by large handfuls and toss with tongs until wilted and almost tender but still bright green, 4 to 5 minutes. Stir in the currants and olives and sauté for 2 minutes more. Season with 1/4 teaspoon pepper and salt, if desired (the olives may provide enough salt). Stir in the pine nuts. Keep warm.
6. Brush the cooking grates clean. Pat the steaks dry with paper towels. Brush the steaks on both sides with the remaining 2 tablespoons of oil. Season evenly with 3/4 teaspoon salt and 3/4 teaspoon pepper. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes.
7. Cut the steaks across the grain into slices. Serve with the chard and the warm balsamic glaze (reheating it, if necessary) drizzled over the steak slices.