When Steak Means Love

February 15, 2010 | Posted by Lorraine as For the Grill, Grilling Out Recipes at 7:17 pm | Comments »

: t-bone steak from Crestock Photos

I’m not sure why, but I crave the same thing every Valentine’s Day: a good steak.

Back in College, I was a vegetarian for a few years. It wasn’t particularly difficult for me- because I was never a big meat eater. Now, of course, I embrace almost all types of meats. And although we try to keep our diet to mostly fish and chicken, there are simply times when nothing but a steak will do.

I know there are tons of methods out there on cooking the “perfect steak”. Today I’m sharing our method with you. I learned this from my husband- and let me tell you, he knows his steaks.

Our Way to Perfect Steak

First, and most important- chill the steaks. Sometimes, on particularly hot Summer days, we even freeze them, but a good chill is really what you need.

Brush your skillet / grill / grill pan with a very thin coating of extra virgin olive oil. Heat over high heat. You want to get it very, very hot. Smokin’! This will help keep your steaks from sticking.

Put steaks in hot pan / on grill. Don’t touch or move them. Wait until teeny tiny drops of blood start showing on the surface. As you wait, start counting… depending on the thickness of your steaks, you want to know how long this takes.

Immediately turn steaks over. Again, do NOT move them. Count up to the same amount of time it took for the blood to show on the first side.

Remove from heat. Let sit for ten minutes, then season well with kosher or sea salt and/or fresh cracked black pepper, if that’s your thing.

* If you want fancy grill marks on your steak, you’re allowed to pick it up after a minute or so, and rotate slightly.

Easy barbecue bratwurst

July 28, 2008 | Posted by Lorena as For the Grill at 12:07 pm | (1) Comment »

bratwurst

You just need 4 fresh bratwurst sausages and half a cup barbeque sauce. Preheat grill for high heat. Fill a marinade injector with barbeque sauce. Inject sauce into each bratwurst until the skin is tight. Place bratwurst on the grill, and cook for 10 minutes, turning once. Serve on buns.

Kimchi

May 31, 2008 | Posted by Lorena as Appetizer Recipes, For the Grill, Recipe, Salad Recipe at 12:01 am | (3) Comments »

Kimchi is a traditional Korean dish of pickled cabbage. The cold, sour flavor is a great accompanment to grilled meats. Recent research has linked regular consumption to lower incidents of heart disease and cancer.

Ingredients

3 tablespoons plus 1 teaspoon pickling salt 6 cups water
2 lbs. Chinese (Napa) cabbage, cut into 2-inch squares
6 scallions, cut into 2-inch lengths, then slivered
1 1/2 tablespoons minced fresh ginger
2 tablespoons Korean ground dried hot pepper (or other mildly hot ground red pepper)
1 teaspoon sugar

Carribean meat marinade

April 4, 2008 | Posted by Lorena as For the Grill at 11:07 am | (3) Comments »

Dreaming of a Carribean cruise? UNtil that happens, borrow the flavors of island living with an easy steak marinade. Serve al fresco under a perfect blue sky, while sipping pina coladas by your pool.

Ingredients
1/2 cup pineapple juice
1/3 cup rum
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon ginger, grated
2 cloves garlic, minced
1/2 teaspoon red pepper flakes, crushed
PREPARATION:
Combine all ingredients in a small mixing bowl. Pour marinade over steak and allow to marinade in refrigerator for 3-6 hours.

Log onto health line today for tips on staying at a proper weight and keeping your heart healthy! For information from lowering cholesterol to caring for acne or even breast cancer symptoms our health site can be a valuable resource.

Bourbon Chicken

December 4, 2007 | Posted by Allison as For the Grill, Recipe at 4:36 pm | (1) Comment »

A delicious glazed chicken to impress holiday guests or make an ordinary family dinner extra special. Don’t worry about the alcohol content; it disappears during cooking, so you can safely serve to your kids.

Ingredients
1 and 1/2 pounds of chicken
1 cup Jim Beam Bourbon whiskey
1/2 cup Dark brown sugar
1 cup Ketchup
2 tsp. Worcestershire sauce
1/4 cup White vinegar
1 tbs. Fresh lemon juice
3 Cloves garlic, minced
1/2 tsp. Dry mustard Salt and pepper to taste

What’s Next
Mix Bourbon, sugar, ketchup, Worcestershire sauce, lemon juice, garlic, salt and pepper and brush chicken with thin coating of glaze and place on grill. Continue to baste while turning chicken.

« Previous Entries

Custom Search

Latest Entries

Sites We Like

bFeedMe