Categories: venison

Ingredients

• 3 pounds of rib-eye steak. This can be bought frozen, but do not buy anything of the "minute steak" variety. Make sure it has real cuts of meat with fat marbled in. You can also buy fresh thin-sliced rib eye, which is a little harder to chop up for the correct textur
• 2 onions
• 2 cans of sliced mushrooms
• Salt, pepper, & garlic
• Butter
• Ingredients needed at the tailgate:
• A flat grilling surface; a cast-iron griddle works best
• Butter
• Your choice of cheese; Provolone, American, and gooey nacho-type "cheez" work best
• High-quality sub rolls; this is a critical item!
• Hot peppers, lettuce, and tomato
• Ketchup
• Mayonnaise

Directions

1. Steps at home:

2. Slice the onions and set aside

3. Divide your rib eye roughly into three batches; you’ll be making a batch heavy in onions, a batch heavy in mushrooms, and a plain batch. Adjust the sizes according to your guests’ tastes

4. Melt some butter in a large pan

5. Add some rib eye and season with salt, pepper, and garlic

6. Cook until the meat is brown and cooked through, but not do not overcook; you’ll be cooking this again at the tailgate. Cook only as much as will fit in the pan, you’ll make several batches

7. Repeat until your designated “plain” rib eye is cooked, and set all of it aside to cool

8. Melt butter in the pan and add onions.

9. Add salt, pepper, and garlic and sauté the onions until slightly translucent.

10. Add your designated “onion” rib eye and cook until brown. Remove and cool when finished

11. Melt butter in the pan and add mushrooms

12. Add salt, pepper, and garlic and sauté for a minute or two

13. Add the remaining rib eye and cook until brown. Remove and set aside to cool

14. Place each type of meat in a zip-lock bag or other container for transporting to the tailgate. You can refrigerate the meat if needed

15. Steps at the tailgate:

16. Heat your griddle on a charcoal or gas grill (or by any other means) and melt some butter. We have found that a hibachi-type grill is the perfect size for a cast-iron griddle (see picture above)

17. Add rib eye as needed; mix the types of meat to create plain, onion, mushroom, or combination steaks. You can also add hot peppers to any order

18. The meat should heat through fairly quickly as you toss it on the griddle

19. Add cheese, if desired, until it melts

20. Serve on a sub roll with desired fixins

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