There’s no better way to grill than on my Weber Charcoal grill.  But as winter approaches here in Canada, the thought of grilling outside in freezing temperatures is a bit less appealing.  Fortunately, using an over broiler, you can still have a sizzling steak nicely seared on the outside, without actually stepping outside.

Blue Cheese-Crusted New York Strip Steak

In this recipe, I create a Blue Cheese-Crusted New York Strip Steak using nothing more than my oven broiler.  The result is a golden-brown steak crust that brings out the very best in any cut of meat.  And the best part is that you don’t even need to step outside to make it.  Perfect for those cold winter months!

An Oven Roast is even more delicious with a Red Wine Reduction Sauce that blends with pan juices. In this recipe I encrust an oven roast with thyme and rosemary, sear it on the outside, and oven-roast for 1 hour. I then use the same pan to create a rich red wine reduction sauce for drizzling on the oven roast.

Pan-Seared Oven Roast with Red Wine Reduction Sauce

In this recipe I take a small Inside Round Roast, pan sear it with an herb crust, and oven roast it to medium-rare perfection.  I then drizzle it with my own red wine reduction sauce and serve it with root vegetables and a side of couscous.  Click the link for the complete recipe and high definition video.