"People living deeply have no fear of death."Anais Nin
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An Angel of an Ice Cream Cake
Ice Cream cakes are always something special. They are a perfect blend of rich and creamy ice cream with moist cake and smooth frosting. These dessert delights are easy to make when you utilize store bought ingredients and a bit of imagination. First ...
Poor Man's Beef Stroganoff - Quick & Easy
Did you ever come home in a rush and in a panic realize you have forgotten to plan dinner? I keep a boneless chuck steak in the freezer for just such occasions!Quick & Easy Poor Man's Stroganoff1 1/2 to 2 lb Chuck Steak (frozen or fresh)1 Medium onion - ...
What to do Two Days before Thanksgiving
It is Tuesday before Thanksgiving and your home is a buzz with excitement. Now is the time for a cool head and to start the cooking. It may be hard to resist the temptation to taste all the pies and treats a bit early but you can resist. You may even be ...
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There's nothing better than a nicely grilled juicy steak.
But how come I can't duplicate that restaurant, expensive, juicy, melt-in-your mouth, perfectly grilled steak?
Well, I found out how to grill steak perfectly - and here's how you can too.
1. The choice of meat is important!!! Just because the supermarket has labeled the steak "good for grilling" doesn't mean that it is. Lean meat does not do well. You want a piece that has marbling throughout. And these are good cuts: fillet (mignon), top loin (rib eye) - basically the same cuts that are the ones you love in the restaurant.
2. Next, proper heating of the grill is vital. If you are using charcoal, spread 2/3 of the bricks on one side and 1/3 of the bricks on the other. That way you have a hotter side for searing the meat and a cooler side for cooking the meat.
If you are using a gas grill, you will lose some of the flavor, but you will want to turn the heat down for the cooking portion.
3. Next, rub both sides of the meat with oil and cover with salt and pepper. Be generous with the salt and pepper because it will fall off during the grilling.
4. Place your meat on the hot side for searing. Cook on each side for three minutes to get the nice grilled meat crust color you love. For a hand test, I've been told that you should be able to hold you hand over the heat for 3 seconds before you can't take it!
5. Place your meat on the cooler side for cooking to your taste. The hand test for the cooler side, I've been told, is 6-7 seconds. You will want to use a timer to cook the meat - or use the slice and peak test to see if the meat is done enough for you. Just don't cut and peek too often or you'll lose all the juice!
6. When the steak is done, take if off the grill and let it set for at least 5 minutes. Some people call it "resting". It allows the juices to spread back out so that you'll have a juicy steak with a nice crust.
Follow these steps and you'll be enjoying perfectly grilled, juicy, melt-in-your-mouth steak that will impress and satisfy the most discriminating steak eater!
Laura Bankston is author of Internationally selling Cooking with Kids Curriculum: "Homeschool Cooking in a Box" and the "Homeschool Cookbook". She currently home schools her three children, maintains home school support websites, and manages their family-owned service business. For information on her curriculum and free home school support services, please visit http://www.homeschoolcookbook.com
laura@homeschoolcookbook.com
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Bittman builds your cooking skills a recipe at a timeChicago Tribune"How to Cook Everything. The Basics: All You Need to Make Great Food — With 1000 Photos" By Mark Bittman; Wiley, $35 What it is: "Everything" is a bold boast, but obviously longtime New York Times food writer Mark Bittman is not going to teach you how ... |
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Looking for Love in China? Get CookingWall Street Journal (blog)By Kristiano Ang A new survey suggests that in China and other parts of Asia, knowing how to cook may help you win the heart of a potential mate. Property ownership is often seen as a prerequisite to getting hitched in China, but if you're single and ... |
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'How To Cook Like a Man' by Daniel DuaneBoston GlobeBy Ted Weesner Jr. Page through Daniel Duane's “How to Cook Like a Man” and you will fast wonder what havoc celebrity chef culture has wrought upon present-day notions of masculinity. It's as if the blazing klieg lights of the Food Network, et al., ... |
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Artichokes 101: Tips for selection and cookingSacramento BeeCooked artichokes keep for a week, also, and can be heated up on the grill or in the oven just before serving. Freezing: Cooked hearts and blanched smaller artichokes can be frozen. To blanch, remove the outer petals (or bracts) so only the pale inner ...and more » |
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