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I scored some great-looking steaks, so I wanted to share how I prepare them, along with some quick grill side items: sweet non-gmo corn and goat cheese stuffed mushrooms. No need to measure everything, really, Just have fun! These came out SO tender. See video for some extra tips.


Thick cut New York strip steaks

Large portobello mushrooms

Herbed goat cheese

Non gmo ears of corn, partially husked

seasoning salt

good quality butter

Dessert – Chocolate Almond Macaroons


Let steaks come up to almost room temperature

Pat dry on both sides

season with your favorite seasoning salt

Grill on medium high heat to desired doneness (see video)

(firm to the touch is well done, some give is medium, rare has very little firmness)

While steaks are cooking, season corn and place on top rack

finish corn on main grill while steaks rest

While finishing corn, put mushrooms, cheese side up on top rack, pull off when cheese is soft

Add a pat of butter to steaks and hot corn.

Serve and offer these macaroons after dinner.



About the show:  Food And Travel Nation with Elizabeth Dougherty is the fusion of food and travel. This fresh, compelling nationally-syndicated weekend program includes information for homesteading, traveling, gardening, taste tests, and in a twist, listeners hear what restaurant servers say about customers.

  • Each week our listeners get the very latest food and travel information
  • We produce homemade videos of healthy, easy to make recipes
  • We feature no-holds barred interviews in a LIVE, fast-paced, nationwide call-in show.
  • Elizabeth Dougherty is a writer, trained chef, world traveler and now an award-winning talk show host.
  • Food And Travel Nation was on the forefront of presenting expert guests with vital information about GMOs, at a time when no one was talking about or even knew about the subject.
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Executive Producer – Michael Serio



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About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food And Travel Nation has won two news awards for content. Broadcasting LIVE each week, nationwide, on and on stations around the country.

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