Seared Sesame Encrusted Ahi Tuna Steak Recipe

Tuna is truly an amazing food with a number of benefits that contribute to a healthy lifestyle. Tuna is rich in Omega-3 polyunsaturated fatty acids and has been known to reduce the risk of heart disease. It is also low in fat and cholesterol making it a great alternative to beef. Not only is tuna a powerhouse of nutrition, it is also one of the most delicious sources of lean protein that you will ever sink your teeth into.

Tuna is also easy to cook. Its a hardy fish and holds together well on the grill, in the oven, or on the stove top. The following recipe is one of my favorites and is fairly easy to prepare.

I made this particular dish the other day and it was absolutely wonderful. My wife, who normally does not eat big portions, cleaned off her plate and wanted more, so that is a very good sign.

The thickness of the tuna steak you use really depends on how rare you like your tuna. Because you are only searing the outside of your tuna steak, it will not be in the pan for very long. So the thicker the steak, the more rare the center will be.

I personally do not like my tuna too rare, so I usually make this recipe with thinner cuts of tuna. This is just a preference, not a requirement. Many people, including chefs say the only way to eat tuna is rare. I guess you will have to be the judge.

Let us move on to the recipe shall we?

Seared Sesame Encrusted Ahi Tuna with a Cilantro, Garlic and Lime sauce..

I should mention one thing before we begin this recipe . I do not follow exact measurements in recipes. I measure everything by eye, so the following measurements are only to be used as a guide. So don't get too mad at me!

This is optional, but I like to toast the sesame seeds in a dry pan first before I put them on the tuna. The seeds become nutty and aromatic when you toast them. This is highly recommended if you have the time and is quite easy to do. Simply heat a dry pan over medium heat, then add the seeds shaking the pan occasionally. You may have to do this in batches, depending on how many seeds you are toasting. You do not want to overcrowd the pan. Keep an eye on the seeds and make sure they do not burn. Toast them until they darken a bit and start to become fragrant. Remove and let them cool before adding them to the tuna.

INGREDIENTS:

1/4 Cup Black Sesame Seeds
1/4 Cup White Sesame Seeds
1 Tablespoon of Sesame Oil
2 - 6 ounce Ahi (Yellow Fin) Tuna Steaks
Salt and Pepper to Taste

MARINADE/ DIPPING SAUCE

1/ 2 Cup of Low Sodium Soy Sauce (Who needs the extra sodium, right?)
1 Lime (Juice and Zest - If you want more lime flavor, add another)
1- 2 Cloves of Garlic Minced
2 Tablespoons of Honey
1 Tablespoon of Sesame Oil
2 Tablespoons of Freshly Chopped Cilantro Leaves

1) Prepare the marinade. Add all marinade ingredients to a small bowl and mix well. Reserve half of this marinade in a separate container to use as a dipping sauce.

2) Get a glass baking dish or other non-reactive container to marinade the tuna in. You want the tuna steaks to fit snuggly in the dish so that they are surrounded nicely with the marinade. Pour the marinade into the dish and put the tuna steaks in and kind of swirl the marinade around so that you coat the fish well. Cover with some plastic wrap and refrigerate. Another option is to pour the marinade in a large zip lock bag, add the tuna, and then squeeze out the air. Marinade for 30 minutes to an hour, turning the tuna about half way through.

3) Remove tuna from fridge and let stand at room temperature for about 20 minutes or so.

4) Remove tuna from marinade, shaking off any excess marinade and dry on paper towels.

5) Heat a saute pan over medium heat and add 1 tablespoon of sesame oil. The oil should be hot but not smoking.

6) While the pan is heating, arrange your sesame seeds on a flat dish. Roll the tuna around in the seeds pressing down as you roll ensuring the seeds are packed into the tuna nicely.

7) Add the tuna to the hot saute pan and shake it a bit to make sure the tuna does not stick. Sear for 30 to 40 seconds on both sides.

8) Remove and serve with the reserved dipping sauce.

For side dishes with this recipe I usually keep things pretty bland as I don't want anything to compete with the flavors in the tuna. So I usually prepare a side of steamed green beans with a bit of butter, salt and pepper or other vegetable along with some lightly seasoned jasmine or basmati rice.

There you have it. I do hope you enjoy this Seared Sesame Encrusted Ahi Tuna recipe. I am not a big wine drinker, but for those of you who like a glass or two with dinner, I heard a nice Pinot Grigio goes quite well with Tuna. Buon Appetito!

Ralph Serpe is a passionate home cook and founder of http://www.chefability.com. Chefability.com offers great recipes and cooking tips for aspiring chefs and home cooks. Visit us today for more healthy seafood recipes.

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Top 10 Steak Grilling Tips

1. Choose the right cut of meat - Some cuts of meat are better for grilling than others. I, personally, prefer to grill strip steaks over other cuts because you get a nice combination of fat and meat for a great flavor. Filet mignon, on the other hand, I prefer to pan sear because it is so lean and I can add fat and flavors in the pan. Experiment! Ultimately, no one can tell you what you like, you have to find it for yourself.

2. Choose the right quality of meat - Nothing ruins a good steak dinner like a bad steak. A lot of places sell poor quality meat, so make sure you choose a reputable supplier so you know you are getting your money's worth. I always find premium quality steaks online. By law, all meats are inspected for wholesomeness so no one is selling you meat that will kill you, but grading is a voluntary system. Meats are graded on several categories, including the marbling of fat and the amount of connective tissue. Sure, it may be fit to eat but do you want to eat it? Prime is the highest quality, followed by choice and select. Choice meats are very high quality steaks and the most common steak used in the restaurant industry. Here are a few pointers to track down the perfect quality & cut of steak:

* Get to know your butcher, call and ask when they receive orders * Special order cuts you know you want * Ask them to cut meat just for you (you'd be surprised what they will do for you) * Order just the grade that you want * Ask how long they keep their steaks if they don't sell them

3. Season early - You should salt your meat even before you start your coals. If you throw salt on right before you put it on the grill you end up leaving salt all over the grill, not on your steak. So season your steaks about fifteen minutes before you put them on the grill. That gives the salt a chance to dissolve and evenly flavor your meat. Sea salt is all the rage now and chefs like to fancy up a plate by using specialty salts like Hawaiian Pink Salt or Fleur de Sel. Sometimes a little good salt is all that a steak needs.

4. Take 'em out early - Let your steaks sit on the counter for at least twenty minutes. I know it doesn't seem sanitary, but since steaks are whole muscles and you are cooking the outside well above safe levels, you won't need to worry so much about food-borne illness. The problem with throwing your steaks on the grill right out of the refrigerator is that it will take them a lot longer to cook. Steaks at room temperature take seasoning better and will cook faster. Unfortunately, meat takes time to cook and if you are in too much of a hurry to cook it you are probably in too much of a hurry to really enjoy it. Take your time and learn to enjoy cooking your steak almost as much as eating it.

5. Use charcoal - Gas grills work great for cooking food but can sometimes impart a gas flavor to your meat. I like to use natural hardwood charcoal started in a chimney. Don't use lighter fluid; it defeats the purpose of using hardwood charcoal. You want to smell the steak roasting over the coals - that is the best part! Some people swear by mesquite soaked in apple juice others say you cook your steak too fast to get any benefit. Wood chips can add flavor if you are smoking your meat but that usually takes a lot more time than it takes to grill a steak. My recommendation is that if you are curious, play around see if you can taste and enjoy the difference.

6. Hot coals - Set your coals up so that you have zones of cooking. Always start off on a hot spot. You want good color and flavor from the high heat. When you flip it, don't put it down on the same spot as before - it will be cooler. Find another hot spot to continue getting good color and flavor.

7. Don't touch it! - This is one of the biggest mistakes a home cook makes. Everyone wants to keep checking the food to see if it is done. Leave it alone. Know how thick your steak is and roughly how long it takes to cook. Flip it once and give it a quarter turn once on each side. The more you touch it the better chance you have of screwing it up.

8. Make it pretty - Use the hot grill to create "cross-hatch" grill marks. Set your steak down at a 45-degree angle from your grill lines. About a quarter of the way through cooking, give it a quarter turn. Half-way through cooking, flip it once. Give it a final quarter turn for the last bit of cooking. When finished you should have a steak that looks like it belongs on a commercial. This might not be the most important thing in your day, but if you're on a first date or trying to impress then try this!

9. Leave it alone - There's nothing worse than taking a beautiful steak and covering it with other flavors. Sauces, rubs and butters are fine but if I'm going to eat a steak I like to taste steak. If you are using a lesser cut of meat or poorer quality, marinades are a great tool. But we are talking steak here and all it needs is a little salt, pepper and some heat to cook over. So refer to rule #2 and source and buy only good quality meat.

10. Make all your condiments early - One trap many people fall into when they grill meat is trying to cook the rest of the meal at the same time. Your kitchen is inside; your grill (if you are following tip #5) should be outside. Don't try to run between the two. You will only end up ruining your steak or your side dish - or both. Plan your meal to get your extras done early so you can focus solely on your grilling. I mean, it deserves it, doesn't it? I like a simple compound butter made of softened, unsalted butter, garlic, a little red wine and some cracked pepper. Mix it all together, (in a mixer, if you can, so it is smooth), roll it in plastic wrap and put it in the fridge up to two weeks before you cook your steak. One pat on top of each steak can be a nice treat.

Kansas City Steaks has a great selections of quality steaks, recipes and more. Shop for your Steaks Online.

Hi! My name is Dena P., and I love steak. In fact, I've been on a quest for the perfect steak for a few years now.

I love experimenting with food and I like to get my family, friends and neighbors involved. They add a lot to my cooking experience by helping me perfect techniques and sharing recipes.

....Dena P. is a blogger for Kansas City Steaks, featuring the finest Steaks Online.

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How to Cook a Great "Restaurant" Steak in the Comfort of Your Own Home

Do you love steak? It is my absolute favorite meal. At first I always wanted to go out for steak, but my wife convinced me that we really should learn how to recreate the steak magic at home.

Of course the first few we made weren't the greatest, but we soon perfected it and now can enjoy the goodness of steak in the comfort of our own home.

The first step is picking out which steak you'd like to cook. I have had the most success with ribeye, tenderloins, and sirloins. My tips are based off of those types of cuts, but please feel free to improvise.

The first step is making sure your meat is at room temperature when you begin cooking. It is amazing how few people miss this crucial step. Taking the meat straight from the fridge to the grill can ruin the flavor!

Next I like to marinade the steaks in a plain soy sauce. I coat both sides for about a half hour each. Right before they go on the grill, apply your favorite hand seasoning.

As far as the time to cook, you really will just have to keep an eye on it. I usually cook about 7 minutes on each side, with it set at medium low heat, but it really depends on the thickness of the steak, and how well you like it done.

Once you start getting the hang of it, you can begin to tell how well the steak is cooked by tapping the soft part of your hand on it.

Lastly, once the steak is done, let it sit for at least 5 minutes to allow it time to finish cooking, and for the juices to transfer throughout the whole steak.

Don't be afraid to experiment. I hope you enjoy your steaks!

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Recipes for an Old Fashion Meal of Oriental Flank Steak, Buffet Carrot Casserole, and a Bean Salad

There are times that just seem to call for some old fashion comfort food to remind us of days past. Remember the delicious meals your grandmother, aunts, mother, etc so often served? The following are recipes from my vintage recipe files that are sure in invoke memories of some great meals and family times. The entree is a Flank Steak that is easy to prepare. This steak needs to marinate either all day or overnight. Add the Buffet Carrot Casserole and an old fashion Bean Salad for a truly enjoyable meal. The bean salad is best when made a day ahead and refrigerated overnight.

ORIENTAL FLANK STEAK

1 flank steak, approximately 1 1/2 lbs
3/4 cup of your favorite barbecue sauce
3 tbsp soy sauce
1/4 cup green onion slices
2 tbsp toasted sesame seeds
1 garlic clove, minced
1/4 tsp ground ginger

Score steak on both sides with a sharp knife. Mix all ingredients, except steak, in a small bowl; pour over steak. Cover and marinate in the refrigerator 7 or 8 hours or overnight; turning once. To cook steak, remove from marinade and place on a broiler pan or grill that has been sprayed with nonstick cooking spray. Broil or grill over hot coals for approximately 20 minutes or until of desired doneness. Brush with barbecue sauce about half way thru the cooking time. To serve steak, carve across the grain into thin slices.

BUFFET CARROT CASSEROLE

12 carrots, cleaned and sliced diagonally
1/4 cup all-purpose flour
1/4 cup butter
1/4 tsp tsp dry mustard
1/8 tsp celery salt
1/8 tsp black pepper
1/2 lb sliced American cheese
3 cups bread crumbs
1 medium onion, chopped
1 tsp salt
2 cups milk

In a large saucepan or large deep skillet, melt the butter, add the onion and cook until transparent. Stir in the flour, salt, and mustard. Slowly stir in the milk while stirring constantly. Cook until smooth. Add the celery salt and pepper. Stir in the sliced carrots. Grease a baking dish and make alternate layers of the carrots and the cheese. Sprinkle the bread crumbs over the top of the casserole. Bake in a 350 degree oven until until the crumbs are browned, about 25 minutes.

GIGI'S OLD FASHION BEAN SALAD

2/3 cup cider vinegar
3/4 cup sugar
1 tsp salt
1 can wax beans
1 can cut green beans
1 can lima beans
1 can red kidney beans
1 medium onion
1 green bell pepper
1/3 cup salad oil
1/2 tsp pepper

In a saucepan heat the vinegar, sugar, and salt until the sugar is melted. Drain the wax beans, green beans, and lima beans. Rinse and drain the kidney beans. Dice the onion and the bell pepper. Combine the beans, onion, and bell pepper in a medium bowl. Add the vinegar mixture, salad oil, and pepper. Toss together well to coat all the beans and vegetables. Refrigerate overnight for the best results.

Enjoy!

For more of Linda's old-fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com
For more of her recipes and diabetic information visit http://diabeticenjoyingfood.squarespace.com

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Cook Steak the Right Way - Some Tips to Cook Steak

Many people wish they could prepare a steak at home that tastes just as good as the one they get at their favorite steakhouse. Often their attempts to cook steak result in fiascoes ranging from a steak burnt on the outside and utterly uncooked on the inside to a steak that takes on a close resemblance to a black wingtip shoe. A careful look at the kind of steak to be cooked and the method of preparation will go a long way to ensure a satisfying dining experience.

Not all steaks are equal. There are different cooking rules for different steaks. Cooking a fillet Mignon can be problematical because of its thickness, while trying to pan fry a thin cut of steak can be an exercise in frustration for those who do not care for their steak well done. The thickness of a steak should always be considered when deciding what cooking method is to be used.

Before any cooking is begun, it is essential that any steak about to be cooked be allowed to reach room temperature. Depending on the size of the steak and the ambient room temperature, this should usually take between a half hour and one hour. The reason for this is fairly obvious. Placing a cold steak on whatever cooking medium is being used distorts the cooking time and usually results in uneven cooking.

Prior to cooking, the use of a rub can be satisfying to those looking to enhance the natural flavor of the beef. It can be as simple as a salt and pepper mixture massaged into the meat before cooking. Some people like to add dry garlic or other herbs and seasonings to the rub for a more striking taste. Remember though that a great cut of steak already has a great natural flavor.

Less is more when cooking steak. Too many cooks fiddle with a steak while it is cooking. Steaks need to be left alone while it reaches its browning stage. Too many turns and flips will interrupt this process. Worse yet, is any kind of poking of the steak while it cooks as this will negatively affect its texture and prematurely release its juices.

Determining when a steak is done is often a bugaboo for many people. In addition to the eyeball test, a good rule of thumb is to gently press your finger against the middle of the steak. If it doesn't bounce back at all, it isn't done at all. A slight spring back usually means that it is medium rare. After the steaks have been pulled from the heat, it is important to let them rest for a few minutes to allow the juices to lock in.

To get a great steak, steak lovers don't always have to make a reservation. With a great cut of beef and the knowledge of how to cook it, a successful eating experience is as close as your favorite butcher.

Is your mouth watering yet? Read my blog and learn how to cook steak the right way.

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How to Bake a Sirloin Tip For Perfect Results

Sirloin tip is a popular cut of steak and this is cut from a cow's sirloin, which is the part on the lower part of the ribs, close to the filet mignon. You will not find sirloin tip as tender as filet mignon but it is still a great cut of meat.

It is possible to roast a sirloin tip in the oven. Choose a piece between two and five inches thick to feed two or three people. Obviously, a thicker piece takes longer to bake.

Step by Step, Guide to Cooking the Steak

Preheat the oven to 450 degrees F. Use a couple of tablespoons of vegetable oil to coat a skillet, then warm it on the stove over a moderately high heat. Sear the meat on the skillet all over, and then transfer it to a roasting pan.

Mix a tablespoon of salt with a tablespoon of black pepper and half a tablespoon of garlic powder, then sprinkle this mixture all over the meat and stick a meat thermometer into it. Put the roasting pan in the oven and cook the steak for twenty to thirty minutes per pound.

It is a good idea to check the meat's temperature frequently. The meat needs to be 125 to 130 degrees F for rare, 130 to 135 degrees F for medium rare, 135 to 140 degrees F for medium, or 150 to 155 degrees F for well done. The sirloin tip has to be at least 125 degrees F to make it safe to eat, because bacteria can live up to this temperature. Also, if you cook it to well done it will be a lot less juicy than a rare or medium rare steak.

As soon as the meat has reached the right temperature, remove it from the oven and put it on a cutting board. Cover it with aluminum foil and let it sit for ten minutes. The steak will finish cooking and the juices will redistribute. This is what all good chefs do because it makes the meat succulent. Take off the foil, carve the steak, and serve it with your choice of side dishes.

More Tips for a Great Sirloin Tip

You can use a homemade meat rub or a store-bought one instead of the salt, pepper, and garlic powder mixture if you prefer. It depends on personal taste and also what you plan to serve the steak with.

Mashed potato, French fries, salad, steamed vegetables, garlic mushrooms, onion rings, or hash browns are just some options if you want to make flavorful side dishes to go with your delicious sirloin tip.

Another great idea is to marinate the meat using one of many marinated steak recipes available. This will give the meat extra flavor and can also tenderize it, to make it extra juicy and soft.

There are so many steak marinades to choose from, so whether you like an Asian flavor, a spicy flavor, something with strong flavors like mustard or horseradish, or just a simple barbecue or tomato flavored marinade, there is something for everyone.

If you enjoy cooking steak, what about checking out some of the best marinated steak recipes? It is true that a sirloin steak marinade can transform your humble steak into something magnificent and mouthwatering.

Easy Steak Marinades Help Make a Truly Mouthwatering Meal - EasySteakMarinades.net

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Information on Portable Electric Griddles

The smallest popular appliance in your kitchen is an electric griddle. This is a very useful device in your kitchen, as it allows you to cook any kind of food. Since it has a non-sticky surface, it is very easy to wipe it clean after use. When you buy one, opt for a portable electric griddle. The appliance comes with an instruction book that helps you know the different heating temperatures to cook different food items. You could do a breakfast or a complete meal on the griddle. Cook food such as eggs, bacon, French toast, hamburgers, potatoes, sandwiches, and all that you can imagine. Cooking on a griddle is the easiest option as it is faster and does not leave a mess on pans to clean after use.

Before you begin to use an electric griddle, you must also be aware of the safety instructions, as these appliances get very hot. They have the same kind of settings as an oven for heating. They have a dial to change temperature. Any griddle can be a portable electric griddle because you should only plug it into an electric outlet. These appliances are easy to maintain and use, clean and cook food faster. Using a soft damp rag or cloth to clean the non-stick surface will only help maintain it well.

What do you do when you are living in a tiny apartment and have a very small kitchen or no kitchen at all? Alternatively, maybe you are always on the move. Many a times in such situations, you end up spending loads of money on food. Perhaps you cannot control your envy when you see others cooking on their griddles. Once in such a situation, you should search online for something like a portable stove.

In addition look for sorts that do not consume much space and they are easy to carry. As you conduct this research, almost all forums and websites you visit would suggest buying an electric portable griddle. This appliance is an electric grill with a flattop used for cooking a range of food items. It could cook steaks, eggs, fish, burgers and steaks. The best feature of this appliance is that it is the size of a large laptop bag. Therefore, it is easy to carry around. Storage convenience is a part of the package.

If you live in a cramped apartment and wish to cook for yourself, go ahead and buy one of these electric griddles. These devices heat up very easily. All you need to do is plug them in an electric socket and keep your ingredients for cooking ready. This appliance helps to cook food evenly as it is flat and heats up evenly through out. This device is easy to not only cook pancakes but also any food item. Any portable electric griddle is easy to maintain when it comes to cleaning. You can easily store it in a cupboard. If you truly are planning to cut food expenses in your kitchen, this griddle will help you out.

G. Smitty is a writer who loves to discuss many topics ranging from stainless steel electric griddles to professional basketball. Thanks for reading!

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Cooking Buffalo Meat - How to Achieve the Best Tasting Meat

Buffalo meat is an excellent dish that can fulfill all your taste for having a special meat. Though the cost of it will be higher when compared to beef, the taste of this meat will be greater than that of beef. There are many people who are eager to learn about the steps that are required for cooking buffalo meat. The higher cost of meat is attributed to higher input costs that are involved in feeding buffalo and growing it. It is essential that this meat is cooked in a perfect manner to ensure that you get the best of taste possible. It is a very easy process to cook this meat.

Cooking procedure

Trimming the meat

The meat should be cut down in size by trimming. It is essential that the size of meat is properly trimmed to ensure that chops of required size are attained. When you purchase buffalo meat in a shop, it will be a better idea to check if the meat is well cleaned. It is possible carry out this step in a very easy manner and is as sample as cutting any other meat chunk.

Grilling the steaks

The small or medium buffalo meat chunks or steaks should be subjected to low heating process. It is more than enough to heat the meat under low temperature since this meat has the ability to be cooked in a very quick manner. There is also absence of fat marbling in this meat and hence it is possible to cook this meat under low temperature. In order to make sure that heat is spread all across and more evenly it is essential that the repeatedly flip the meat.

Temperature

The optimum temperature that will be most suitable for cooking buffalo meat will be 250 degree Fahrenheit. The meat should not be placed near the hottest region of grill and should be placed away. If the temperature of oven is set to higher range then the buffalo meat will become very hard and becomes impossible to eat. Thus it is essential that temperature is given proper importance to obtain best meat. Roasting should be carried out at 250 degree Fahrenheit and normal cooking at 155 degree Fahrenheit.

After cooking of buffalo meat is over, it is advised that meat is covered to enable the juice to be evenly spread across. This will ensure that juice does not flow through the edges of pan but get uniformly spread when a cut is made.

Simon Kendal has experience dealing with all kinds of food and specializes on grilling. He recently created some informational websites. He provides beneficial information on the popular cast iron grill pan and the variety of powerful cast iron dutch ovens to use in your house kitchen.

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How to Cook a Terrific Rib Eye Steak

First buy fresh rib eye from the butcher or grocery store. Avoid any cuts that are off color or don't have the deep red look to them. All rib eyes are full of marble, they have fat inside and out. This is what gives them the flavor.

Once you have purchased your steaks, it's time to prepare them. Find a big enough plastic container that will allow you to place the steaks side by side (use multiple if necessary). Sprinkle one table spoon of White Vinegar and one table spoon of Soy Sauce over each steak and turn a couple of times.

The White Vinegar will assist in tenderizing the steak while the Soy Sauce will add to the savor. You can go ahead and add a number of extra spices at this point, a lovely one is some garlic. Preferably fresh squeezed but the crushed is also good.

Let this sit out for 30 minutes flipping a Couple of times. This 30 minutes is a perfect opportunity to light up the grill. Now I choose a charcoal grill as it adds to the flavor but gas will also deliver a mouth watering steak. Either way, what you want to do is be able to cook the steaks based on the preference of each party. Some like medium rare while others would prefer medium or medium well. To accomplish this, I will place the coals on one half of the grill, if using gas only light half the burners. This will allow me to sear the steak a couple of minutes on each side over the coals and then move off to the side while grilling the remaining steaks.

I start with the steaks that are going to be more well done and then move towards those that are going to be medium rare or rare. This allows the more well done steaks time to remain cooking while I grill the rare ones.

This furthermore allows all the steaks to be Complete at the same time so none will get cold. When the steaks are ready to take off the grill, wrap each one in aluminum foil while you prepare the table. This will ensure that they don't get cold or loose their juices.

Richard Williams is an outdoors enthusiast who love grilling, smokers, fire pits or any other reason to be outside. He is also the owner of My Grill and Bar, [http://www.mygrillandbar.com]. Please visit the website and provide feedback on this article or suggest some other topics that might be of interest to you.

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Infrared Barbeques - A New Way to Grill

A person who is looking for a delicious BBQ experience might want to look for an infrared BBQ. People tend to enjoy these grills thanks to the way they cook meat. One of the disadvantages associated with these grills, however, is that they can be quite expensive.

Up until recently, these grills were only used in nice restaurants to cook steak and barbecue other slices of meat. However, prices have dropped and these grills have become more available to all people who are interested in owning one. This does not mean that these grills are cheap, but it does mean that they can be afforded by some.

Some of the things that make a grill like this worth the money include:

o They use infrared burners underneath a ceramic tile in an effort to evenly distribute the flame throughout the cut of meat. Infrared energy is created when this process is used. One of the advantages to using a grill like this is that people are able to cook the meat much more quickly. The reason for this is because these grills are able to get hotter much more quickly than most traditional grills are able to.

o Less oxygen -The fact is that the more oxygen a piece of meat is exposed to, the harder it is for a person to properly cook this piece of meat. Grills that use infrared technology are created to decrease the amount of oxygen that is able to enter into the area where the meat is cooking. This is an important process when cooking infrared BBQ because it affects the quality of the meat being cooked.

o Keep the juice - A person who is concerned about the way the meat will taste after it is cooked often will watch to see how much of the meat's juices are being lost while it is cooking. One of the great things about grills that use infrared technology is that they are designed to help keep the juices from the meat from evaporating.

This means that a lot of the flavor that a chef needs to have to make the BBQ taste right will not be lost and will stay intact.

o Fast - The grills that use infrared technology are those grills that are usually the fastest at cooking food. There is a good reason why these grills are often used in restaurants. Restaurant owners know they must provide fast and high-quality service to retain customers. An infrared grill allows restaurant owners to do this. These grills are able to cook much more quickly than traditional grills.

Although many people make steaks on these grills, the grills can be used to cook a number of different kinds of meats. In addition to cooking beef, these grills can just as easily cook pork, chicken or fish.

Though these types of grills are still in the upper echelon of affordability for most people, smaller infrared BBQ grills are currently being developed. This is helping make these grills more affordable to those who want to use them. As infrared grilling technology improves, the production of these grills should increase while their prices decrease.

Anne Clarke writes numerous articles for Web sites on gardening, biking, fashion, and home decor. Her background also includes running, yoga, and tattoos. For more of her useful information on infrared grilling visit Infrared Barbeque.

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Awesome Chicken Fried Steak Recipe

I have always loved chicken fried steak. My family loves it, too. I hope you like it! It can be served as an appetizer, offered to guests from platters at a wedding, potluck, or special party. You really want to prepare that recipe for your family and/or friends. Go ahead!

Ingredients of chicken fried steak recipe:

4 cube steak cutlets

1 egg

1/4 cup milk

1 or 1/2 (approx.) flour

1/3 cup (approx.) cooking oil

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon paprika

Instructions of chicken fried steak recipe:

In a small bowl, beat the egg and milk together. Set aside.

In a little cup, shake all the spices together. Sprinkle on both sides of the cutlets.

Lay flour out on a large plate or cutting board. Drag the cutlets through the flour so that both sides are completely covered. Dip each cutlet into the egg/milk mixture and then drag once more through the flour. Set cutlets aside.

Add cooking oil to a large, heavy skillet-oil should be about 1/2 inch deep. Heat skillet to medium-high heat. When a drop of water sprinkled into skillet "pops", you're ready to cook.

With tongs or a long fork, carefully place each cutlet into the hot oil. Fry cutlets on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through. Drain cutlets on paper towels.

Here is a tip for some gravy:

Save 2 Tablespoons of the oil when you are finished.

Add about 3 Tablespoons of flour and a 1/4 teaspoon of salt.

Heat over medium heat and gradually add 1/2 cup of milk and 1/2 cup of water.

Add dashes of pepper to taste.

To discover more information about other chicken recipes include the chicken fried steak recipe, please visit to 300 Chicken Recipes

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Prime Rib Roast

Different cuts of meat require different methods of cooking. Some should be cooked in liquid while others should not. How tender the finished product is depends on how it is cooked. A less tender cut of meat such as round steak is covered and cooked with liquid for longer than you would fry or grill a t-bone steak. I tend to get really perturbed when someone ruins an expensive cut of meat by not knowing how to cook it.

Take the prime rib dinner I was invited to one time. Now this person tried hard to make a good impression. The entrees were good and everything smelled delicious, so I was expecting a juicy prime rib to be served. When it was time to bring on the meat I was horrified to see a crock pot being brought to the dinner table. There it was, a beautiful prime rib roast swimming in a pot of fat. I may have audibly groaned. Now there is nothing wrong with using a crock pot. I use one myself, just not for prime rib.

I usually purchase a boneless rib roast. I make certain the cap of fat is left on. That is needed if the roast is to be tasty. I marinade my prime rib overnight in dark German beer and fresh garlic cloves. I prefer the imported beer over domestic. It gives a better flavor. I place the meat on a rack in a baking pan after it has marinated. making sure to have the fat side up. I use a meat thermometer inserted in the thickest part of the meat. DO NOT COVER! The fat cap on the meat will melt and baste the roast. The fat will be collected in the bottom of the roasting pan. The meat will be fork tender and not greasy.

I turn the oven to 400-degrees and roast the meat for 20-minutes, then the oven is turned down to 250-degrees. When the temperature reaches 150-degrees on the thermometer, I take the meat out of the oven. It will continue cooking and reach 160-degrees after it rests for at least 10-minutes. If the meat is cut too soon after roasting, all the juices will run out and the result will be dry meat. ALWAYS LET YOUR MEAT REST BEFORE CARVING.

Everything I write about is from personal observation and life experiences. I love to cook and prepare foods in different ways. I like sharing my experiences about food and cooking. My website http://www.pothaven.com was created because of my interest in quality cookware and cooking.

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Easy and Delicious Crock Pot Swiss Steak Meal

There is just nothing like the crock pot or slow cooker to prepare meals easily. You can basically cook a whole meal in the crock pot, come home from a busy day, add a salad and dinner is ready. This recipe is a perfect example. In the crock pot you have steak, potatoes, carrots, onions, tomatoes, and gravy. Make your favorite green salad or buy a bagged salad in your grocery store. Serve with your favorite salad dressing. This meal-in-one recipe for a delicious Swiss Steak Meal should be added to your recipe file for busy days. This is a great meal for busy families on the go.

EASY AND DELICIOUS CROCK POT SWISS STEAK MEAL

1 1/2 lb boneless round steak, cut into 6 pieces

1/2 tsp seasoned salt

fresh ground black pepper

6 to 8 red skinned potatoes, quartered

1 1/2 cups baby carrots

1 medium onion, cut into 6 slices

1 can diced tomatoes with basil, garlic, oregano; do not drain

1 jar (12-oz) home-style beef gravy

Spray a 12-inch skillet with nonstick cooking spray; heat over medium high heat. Sprinkle the salt and pepper over the beef. Cook 6 to 8 minutes, or until browned, turning once during this time.

In the crock pot, layer potatoes, then carrots, beef, with onions last. In a medium mixing bowl, mix the tomatoes and the gravy together. Spoon tomato mixture over the onions. Cover and cook on low setting 7 to 8 hours. When serving, sprinkle with fresh parsley, if desired.

Yield: 6 servings. Per serving 220 calories, 20 g carbs, 27 g protein.

Enjoy!

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com
For my quick and easy recipes visit http://grandmasquickfixrecipes.blogspot.com

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Steak Marinade Recipe

If you are looking to prepare a great steak, you need a great steak marinade. A marinade will add incredible flavor to each bite of steak. If you are looking to prepare a steak marinade, you will find a great variety in the different types of marinade available. Some like their marinade spicy, other sweet, and others tangy. Below are a few different types of steak marinades. See which style you prefer and enjoy.

Basic Steak Marinade Recipe

1 cup olive oil
1/2 cup soy sauce
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
1 tablespoon dijon mustard
3 tablespoons Worcestershire sauce
1 tablespoon freshly ground black pepper
1 tablespoon salt
1 clove minced garlic

Combine the above ingredients. For best results, let the steak marinade overnight. You can also use the left over marinade to baste the steak while it is cooking.

Spicy Steak Marinade Recipe

2 Cups beer
1/2 cup olive oil
1/2 cup vinegar
1 tablespoon minced garlic
1 teaspoon cayenne pepper
1 tablespoon horseradish
1 teaspoon chili powder
1/2 teaspoon salt
1 tablespoon lemon juice

Mix together all the above ingredients. For best results, marinade the steak overnight. You can also use the left over marinade to baste the steak while it is cooking if desired.

Sweet Steak Marinade Recipe

1/4 cup beer
2 tablespoons teriyaki sauce
2 tablespoons brown sugar
1 tablespoon lemon juice
1 medium yellow bell pepper, diced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

Mix the above ingredients. For best results, marinade the steak overnight. You can use the left over marinade to baste the steak while it is cooking.

Coca Cola Steak Marinade Recipe

For a twist, try this steak marinade that uses coca cola. You may be a little scared at first, but this actually tastes pretty good. This marinade goes best with flank steak.

1 quart Coca-Cola
2 cups olive oil
2 cups vinegar
4 cloves garlic
1/2 teaspoon salt
1/2 teaspoon black pepper

Combine the above ingredients and let the steak marinade for at least 6 hours.

No Exact Recipe

Feel free to modify the above recipes to meet your tastes. If you feel that a certain spice or other sauce would add to one of the marinades, feel free to add it and see if it improves upon the taste

Where to Cook the Steak

After applying your perfect steak marinade recipe, the question is how to cook the steak. Many people have different views on the proper way to cook a steak. However, grilling is the best option. How long to cook the steak is where people disagree. Some like their steaks rare, while others go for the well done approach. The great thing about the above steak marinade recipes is that they will go with a steak cooked to any wellness. These steak marinades are a great complement to the steak flavor and will make you a big hit and your next barbecue.

Robert Grazian is an accomplished niche website developer and author.

To learn more about steak recipes visit Meat Marinade Recipes for current articles and discussions.

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How to Cook Mahi Mahi

If you’ve wondered why you’re seeing mahi mahi on so many restaurant menus these days, one of the reasons is a little trick that’s being played on you. Mahi mahi (Hawaiian for “strong-strong”) is just another name for the fish called dolphin. The restaurants have switched to the name “mahi mahi” so you won’t get confused and think they’re trying to serve you a slice of that mammal that is called dolphin. You wouldn’t like the idea of chowing down on Flipper (would you?).

Sometimes mahi mahi is hyphenated (“mahi-mahi”), and sometimes it goes by the alternative name, dorado. Whatever you choose to call it, this is a fish that has both great flavor and the nice, firm texture that most seafood lovers prefer.

Mahi mahi swim in many waters, but are found most abundantly in the warm Caribbean Sea and the Gulf of Mexico. Next time you dine on mahi mahi—or buy some from the supermarket—you can be confident that it probably came from one of those two bodies.

Fresh mahi mahi is generally available throughout the year, but, in North America at least, you will find the best selection in mid-spring through mid- to late-summer. You can also find frozen mahi mahi fillets all year round.

When buying fresh mahi mahi, look for fish whose meat is pink or light beige. Darker meat is certainly safe to eat, but the taste might be too strong for some people.

Mahi mahi is a great all-around fish for just about any cooking method you want to use. Poach it, steam it, fry it, bake it, grill it—it’s all good. Just be careful not to overcook it.

Here’s a recipe I particularly like for broiled mahi mahi. The zesty orange-juice glaze adds extra interest.

Ingredients

2 pounds mahi mahi fillets (skinless)

2 tablespoons prepared mustard

1/2 cup cooking oil

1/2 teaspoon salt

1 clove garlic, minced

1/2 cup frozen orange juice concentrate

1 bay leaf

Directions

1. Cut the mahi mahi fillets into serving size portions and place side by side in a baking dish.

2. Thaw the juice concentrate. Crumble the bay leaf. Combine these with the other remaining ingredients and mix well to create a marinade.

3. Pour the marinade over the mahi mahi (make sure you turn the fish to coat both sides).

4. Cover baking dish with plastic wrap and place in refrigerator for 30 to 43 minutes.

5. Place pan on top rack of oven and broil 5 or 6 minutes on each side. Fish will be ready when you can easily flake it with a fork.

6. Serve!

Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah's article where she reveals her source for the most mouth-watering secret restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html

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Some Favorite Camping Recipes

Don't be a slave to boy-scout treats and campfire favorites when you want to have more options for better tasting meals to eat on your outdoor vacations. You don't have to. This is because you may not know it, but there all kinds of great recipes perfect for camping as well as for cooking outside. Depending on how much room you have for food items, how long your trip will be, and the portable cooking equipment available for you to use.

The first recipe I will mention will be a breakfast recipe for your camp-outs. (I figured starting with breakfast would be appropriate.) Just like with your everyday life, when you are camping - your breakfast remains "the most important meal of the day." One of my friends introduced me to the beauty of beer pancakes. A perfect decision for a camper's morning meal, it is like a wonderful merlot with a delicious steak perfectly cooked to your taste. All you need to whip up these babies is a box of plain old pancake mix. There are a couple of mixes you can purchase that require little to no additional ingredients - just a little water. When you get a pancake mix which only requires moisture to turn powder into batter for cooking. "All ya gotta do," he told me, "is put beer in the mix instead of water." Tasty, light and fluffy. Not only are beer pancakes a great idea for camping - but the mix is simple to transport, it not affected by the temperature and the only other thing you need is a little bit of beer. Besides, you usually bring at least some beer along with you anyway, right?

Another breakfast food that is high in protein (just as pancakes are high in carbohydrates) is a boiled egg. These are also simple to make while you are camping. Of course, you will need an egg for this, but the only other thing you will need is a paper cup and a bit of water. Dig a ditch in the center of red coals from your fire. Place the egg in the cup and the cup in the hole. The water will actually boil without the paper burning.

"Foiled again," we always say. You can have meals cooked in foil for lunch and dinner without repeating yourself - even on a long trip. There really are a lot of recipes out there for cooking with basic camping equipment, using foil to aid the heat and the process of cooking without expensive equipment that is difficult to transport. One such recipe (and, as many recipes I will mention) is one of my personal favorites: fish fillets.

We caught some trout on a long, great day of fishing in the sun, and though we threw them all back in - cooking fish in foil is very simple. I had brought some salmon steaks in the cooler, and the first night decided it would be the best time to cook them, before the cooler was too warm. I took the salmon fillets, lightly coated with a mustard/dijon and mayonnaise mix. I wrapped them in foil and cooked them slowly over red hot coals. You want to watch them close so you can turn the fillets frequently. The salmon came out flaky and delicious.

The process will take thirty to forty minutes if you are using salmon steaks a thinner slice will take less time, of course, and the process will be (aside from that) exactly the same. I often check fish perhaps more frequently than I should - but it is easy to accidentally overcook them. You can also cook steaks the same way, or stew, cut into squares along with chunks of yummy vegetables and basted with gravy. You can cook more than hot dogs without a grill.

Let's think about it a moment, in the same manner in which people pick out which kinds of fine wines go best with which kinds of foods. Ask ourselves, what is the very best, easiest, and tastiest kind of food to eat while camping? There are definitely more possibilities out there than you think. As a matter of fact, this article will only be able to cover a few of them. So check out more of my favorite recipes some of my other articles about camping cuisine!

Anne Clarke writes numerous articles for websites on gardening, parenting, fashion, and home decor. Her background includes teaching, gardening, and fashion. For more of her articles on camping and lighting, please visit campinglanterns.net, supplier of high quality Solar Camping Lanterns and Camping Lanterns.

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Barbecue Pork Steaks - What They Are and How to Cook Them

If you are a native of Saint Louis, Missouri, or the surrounding area, you are lucky enough to know what a Barbecue Pork Steak is. The rest of the country is saying, "huh, what is he talking about?" Well, real quickly, a barbecued Pork Steak really isn't barbecued. Now, before you St. Louis people get crazy, let me explain. Real barbecue is done with barbecue smokers, indirect heat, hickory or oak or another type of hardwood, takes a long time, hours, and turns out great pork shoulder, ribs, beef briskets and chickens. A Pork Steak could be cooked in this fashion on a barbecue smoker, but need not be. Most people here in St. Louis, will use either a Weber Kettle Grill with direct heat, or a Propane Gas Grill. So, Barbecue Pork Steaks, really, are technically speaking, Grilled Pork with Barbecue Sauce Applied.

How To Cook A Pork Steak: Five easy steps.

1. Get The Meat. In St. Louis, that's easy. Go to your grocery store, or neighborhood butcher go to the meat department, pick up the ones that are on sale, pay for them and take them home. If you don't live in St. Louis or the surrounding areas, this could be a little more difficult. Most other areas of the country do not have pork steaks pre-cut and packaged waiting to be picked up in the meat cooler. They will have plenty of pork chops, pork shoulder, pork roast, pork ribs, etc. You may be tempted to substitute pork chops. You could, if you want to grill pork chops, which are great by the way, but it is not the same. You must ask the butcher to custom cut them for you. You may have to tell him how to do it. Tell him to take a Boston Butt (he'll know what you're talking about. If he doesn't, get a different butcher), and slice it into half inch to three quarter inch steaks. If he won't do this for you, get a better butcher. You will need about one steak per person, and one or two extra for the big guys.

2. Rub Your Meat. You should spice up the steaks prior to cooking with a spice mixture known as a barbecue rub. Many books and e-books will have recipes for spice rubs. If you don't want to use a barbecue spice rub, use salt and pepper. Be generous. Rub it all over the steaks.

3. Grill The Meat. Grill the meat over direct heat, either charcoal, gas, wood, whatever you have available. Keep the flame low, a cool grill works best. Cover with the lid, and flip every ten minutes or so. Cook for about 35-40 minutes.

4. Put Barbecue Sauce on Meat. The last ten minutes or so, liberally spread barbecue sauce on the pork steaks. Use whichever sauce you prefer. In Saint Louis, most people prefer a local favorite, Mauls. Many people also thin the sauce a little with beer. they use the local favorite, Budweiser of course for this step. The beer is not necessary, but some people swear it makes their pork steaks taste better.

5. Serve the Pork Steaks. Pork Steaks are served with whatever side dishes you want to serve them with. St. Louis favorites are yellow potato salad, cole slaw, corn on the cob, baked beans. At least, that's my favorites, and I'm from St. Louis, so that must be the favorite of everyone. Generally, one pork steak per person, eaten with knife and fork. However, they also make fine sandwiches.

There you have it, Pork Steaks, what they are and how to cook them.

Free information on how to cook fantastic real barbecue click here: http://www.bbq-jim.com. Jim Hess is an expert author who loves to cook, eat and write about real barbecue (and meat grilling). Click here to see much more about barbecue and grilling: http://www.bbq-jim.com

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How to Grill a Perfect Steak

I was at the supermarket the other day and I found an awesome deal on steak - 3.18 pounds of bone in New York steak for $12.62! Of course, I bought them! When I got home I marinated 2 of my steaks for 2 hours and them grilled them. I separated the third steak because my husband likes his with olive oil, garlic powder, salt and pepper. Here is what you are going to need to marinate 2 large steaks. Make sure to adjust the quantities if you have a larger amount of meat.

1 cup soy sauce
1/2 cup olive oil
1/2 cup balsamic vinegar
6 scallions, white and green parts chopped

Whisk together the liquids. Place the steaks in a rimmed pan. Pour the whisked liquid on the steaks. Sprinkle the scallions on the meat and flip the steaks around so as to coat both sides with the liquid and scallions. Marinate for 2 hours, flipping the steaks after 1 hour.

Heat half of your grill on high and the other on medium. Clean the grids well and oil with a wad of paper towel drenched in olive oil. Remove the steaks from the marinade and place them directly on the fire. Sear the steaks until you have grill marks on them and flip. Move the steaks to the medium side and cook until desired doneness. Personally, I like mine to cook for a maximum of 6 to 7 minutes. I like to get it cooked as fast as I can so it will not dry up. So as soon as the bottom side has grill marks on it I eat it! However, I do like my steak on the medium rare side.

Because we all have different kinds of grills and steaks are different thickness, here's a little guide for you to cook your steaks:

For a rare done steak the meat should be charred on the outside and bright red in the middle. However, the meat should be warm through the center. Rare steak will feel like raw meat - soft to the touch - with a brown surface. I cook mine directly in the flames, 2 minutes, flip, 2 minutes. Done. My husband likes his steak this way. Internal temperature should register 120 to 130 degrees F.

For a medium rare steak the meat should be evenly browned to a dark brown color and the middle should be warm and pink. When you touch a medium rare steak it will be firm at the surface but soft in the middle. My grill cooks medium rare steaks in about 3 minutes per side. This is my favorite! Internal temperature should register 130 to 135 degrees F.

For a medium steak the meat should have more dark browned area than pink. However, it should retain a thick, light pink band through the center. A medium steak will feel firm when you touch it but it should have some softness through the middle. My grill cooks these in about 5 minutes per side. Internal temperature should register 140 to 150 degrees F.

For a medium well steak the meat should have a charred, dark brown surface and a hint of pink in the inside. When touched this steak is stiff but you can still feel a little tenderness in the middle. We cook medium well steaks on our grill by putting them directly on the fire for 1 to 2 minutes per side and then moving them to medium heat. We let them cook for an additional 5 to 6 minutes per side. Internal temperature should register 155 to 165 degrees F.

A well done steak, in my opinion, is the hardest to make because it is so easy to burn it! My oldest daughter eats her steak like this so we always start hers first so she doesn't have to wait while we are eating! Personally, I do not understand how she can eat such dry meat but I know she can not understand how I can place a reddish pink piece of meat into my mouth either! To each his own! Anyway, in order to achieve a well done steak that is not burned you must cook it low and slow. You want to brown it through without burning it. A well done steak eater will balk at the slightest hint of pink in their steak so be careful to be patient. Our grill cooks these in 10 to 12 minutes per side on medium heat. When you touch a well done steak the meat should feel solid all the way through. No gives with a well done piece of meat! Internal temperature should register 170+ degrees F.

Here's to your perfectly marinated and grilled steak! Enjoy!

Click Here, for pictures of these delicious steaks.

Mary Ann Allen, The Frugal Chef, is dedicated to show people how to eat well without spending a fortune. Her website http:///www.TheFrugalChef.com is loaded with free recipes, cooking videos and tips on how to save money without sacrificing nutrition and flavor!

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Grilling Tips - I Want My Steak Medium Rare, But How Long Do I Grill It?

These listings are for outdoor cooking on a gas or charcoal grill. Make sure that chicken, hamburgers, and seafood are fully cooked before serving. Steaks can be cooked to any desired texture. Pork and lamb products should be cooked until the interior is pink.

MEAT & GRILLING TIMES for your Gas Grill or Charcoal Grill

BONELESS STEAK - Marinate if desired. Steak should be 1/2 - 1" thick. Grill for 8 - 14 minutes for medium rare, 12 - 18 minutes for medium, turning once.

BONE-IN STEAK - Marinate if desired. Steak should be 1/2 - 1" thick. Grill for 7 - 14 minutes for medium rare, 11 - 18 minutes for medium, turning once.

CHICKEN BREASTS - Boneless products cook more evenly. Chicken breasts can be cooked as is, or pounded thin for quicker cooking time. Grill until thoroughly done and juices run clear, about 8 - 12 minutes, turning once.

FISH FILLETS - Cook until fillets flake easily when tested with a fork. Grill for 4 - 6 minutes per 1/2" of thickness, turning once.

FISH STEAKS - Tuna, salmon, halibut, swordfish steaks should be 1/2 - 1" thick. Marinate before cooking if desired. Grill for 4 - 6 minutes for each 1/2" thickness.

GROUND BEEF PATTIES - Patties should be 1/2 - 3/4" thick. Grill until thoroughly cooked. Cook for 10 - 16 minutes, turning once.

HAM STEAK - Precooked ham steaks should be grilled until heated through, 6 - 10 minutes, turning once.

HOTDOGS AND SAUSAGES - For precooked products, cook until heated through, 4 - 6 minutes. For raw products, first precook in skillet until almost done, then finish cooking on grill 8 - 12 minutes until thoroughly cooked, turning frequently.

LAMB CHOPS - Chops can be bone-in or boneless, 1/2 - 1" thick. Grill for 12 - 16 minutes, turning once.

PORK CHOPS - Chops can be bone-in or boneless, 1/2 - 3/4" thick. Grill until only slightly pink in center, about 12 - 16 minutes.

PORK TENDERLOIN - Cut boneless tenderloin in half lengthwise. Cook for 12 - 18 minutes, turning several times.

SHRIMP - Grill until shrimp turn pink and are springy to the touch. Cook for 5 - 7 minutes.

No matter what you are grilling, the flavor will be determined by what you cook it on, as in a gas grill, charcoal grill or wood flavored grill.

You can get more information about Gas Grills or Charcoal Grills at http://www.outdoorgrillsandsmokers.com

Brad Vitosh
Owner

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Homemade Steak Marinade Recipes For the Perfect Steak

Using easy steak marinades is the perfect way to transform an ordinary steak into something extra special. A marinade recipe is meant to enhance the natural flavors of the meat rather than overpower them and there are many steak marinade recipes you can try.

The best marinade to use is the one featuring your favorite flavors. For example, a lot of people enjoy rich, meaty steak marinades and popular steak tips marinade ingredients include soy sauce, Worcestershire sauce, A1 sauce, chili powder or chili sauce and red wine because these rich flavors really bring out the taste.

There are also citrus-based marinade recipes, fruity marinades and many more kinds. Some people prefer to cook their steak without a marinade but most find that a marinade can add a wonderful flavor to their meat.

Easy marinades are not just for adding flavor either. They have a tenderizing effect on the meat to make it extra soft and juicy.

Steak Tips Marinade with Worcestershire Sauce

This recipe makes enough steak marinade for twenty average size steaks but you could halve it if are making a lot less. You can marinate whole steaks or steak tips, which are just steaks in smaller pieces.

You will need:

1 cup vegetable oil
3 tablespoons Worcestershire sauce
1 onion, sliced
1/2 cup soy sauce
2 tablespoons A1 sauce
2 cloves garlic, minced
1 tablespoon black pepper
1/4 cup fresh lemon juice
2 tablespoons prepared Dijon mustard
1/3 cup red wine vinegar

How to make it:

Combine all the ingredients in a medium sized bowl and marinate your steak for at least a couple of hours. You might like to get inch thick sirloin steaks, or a similar cut, and let them marinate for about six hours, turning them over a few times. Fire up the grill and cook the steaks to medium rare or however you like them.

A marinade is a great way to add flavor and tenderness to any kind of meat. Adding several easy steak marinades to your recipe collection will help you to make perfect steak every time. No matter what cut you choose, a marinade can make the most of it by adding flavor and depth.

The best steak marinade is one that makes a mouthwateringly tender steak bursting with flavor. Just thinking of how it will melt in your mouth can make you hungry. In order to make a steak like this every time, you need a good recipe. Check out the steak marinade recipes at EasySteakMarinades.net and find the perfect concoction for your next steak.

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How to Cook A London Broil

A London broil is a great way to cook steak. Note that I said a “way to cook.” In other words, it’s a method, not a specific cut of meat. This distinction has confused many a novice cook.

Adding to the confusion, some butchers will call a cut of meat “London broil.” Usually, though, the cut of beef used for a London broil is flank steak, although other cuts, notably top round steak, may be substituted.

Flank steak is naturally tough, so you need to tenderize it (by pounding with a mallet) or marinate it, or both, before cooking with it. To turn it into a proper London broil, you ... broil it. Makes sense, right? But not so fast ... you can also grill it and still call it a London broil.

Here are two recipes, one for broiled London broil, and the other for grilled London broil.

London Broil (Broiled)

Ingredients

<>1 beef flank steak (1 to 2 pounds)

<>1/3 cup Italian salad dressing

<>2 tablespoons red wine or red wine vinegar

1 clove garlic, minced

2 tablespoons cooking oil

Directions

1. Combine salad dressing, wine or wine vinegar, garlic and cooking oil in a bowl to make a marinade.

2. Make several shallow cuts on both sides of the steak. Place the meat in a baking dish.

3. Brush the steak with the marinade; be sure to coat both sides. Cover pan with plastic wrap. Place in refrigerator and let marinate for 1 hour.

4. Remove from refrigerator. Pour off excess marinade.

5. Preheat oven broiler. Place pan with steak approximately 3 inches from top heat. Cook 5 to 8 minutes per side (to medium doneness).

6. Cut steak into slices and serve.

London Broil (Grilled)

Ingredients

3/4 cup cooking oil

3 tablespoons lemon juice

2 tablespoons red wine or red wine vinegar

2 tablespoons soy or Worcestershire sauce

1 clove garlic, minced

1 teaspoon salt

1 tablespoon coarsely ground black pepper

1 tablespoon parsley flakes

1 flank steak (1 to 2 pounds)

Directions

1. Combine all ingredients except the meat in a bowl to make your marinade.

2. Make several shallow cuts on both sides of the steak and place in a baking dish. Try for a cross-hatching effect with several overlapping, diagonal cuts.

3. Brush steak with marinade, making sure to coat both sides. Cover pan with plastic wrap, place in refrigerator and let marinate for at least 1 hour.

4. Grill steak over hot charcoal or other high heat for 5 to 8 minutes per side, depending on the degree of doneness desired. Baste with leftover marinade if you wish.

5. Remove steak from grill, slice into thin strips, and serve.

Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah's article where she reveals her source for the most mouth-watering secret restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html

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More Than One Easy Steak Recipe

I think, if you are like me, you are always on the lookout for an easy steak recipe to treat your family and friends on. Everyone loves steak, but many of us fear preparing it. The best way of getting around your fear is making a recipe that includes a sauce or a marinade. By doing this you ensure that the steak will not turn out dry. That is why I always choose one of these recipes as the easy steak recipe to prepare when I'm entertaining.

Different from the usual way, two recipes are sliced very thin. This makes for very quick cooking and the sauce ensures that it is not dry. Do not over cook the steaks. I hope you will enjoy these recipes.

The fillet steak rosemary is really a very easy steak recipe, it is quick and easy to prepare and never dry and tasteless.

Fillet Steak Rosemary

Ingredients:

Fillet steak (well chilled)
½ tsp rosemary
2 ½ tsp Worcester sauce
3 tsp brandy
4 Tsp butter
Salt and pepper to taste
½ tsp dried mustard
1 cup sliced mushrooms


Slice the steak into thin slices.
Fry the steak in the butter and rosemary - 3 minutes on each side.
Remove the steak and place it in a warm dish.
Add all the ingredients for the sauce to the butter in a pan and bring to a boil.
Pour the sauce over the steak and serve it hot with rice and a green salad.

Canton Steak

Marinate overnight, one pound fillet or rump steak - very thinly sliced in the following marinade:

Ingredients:

2 Tsp soy sauce
1½ Tsp cooking oil
1½ tsp sugar
2 Tsp cornflour
½ tsp salt

Method:

Fry the meat when ready, very quickly in a little hot butter.

Gravy:

Cook the remainder of the marinade, 1 tsp sugar, 1 ½ tsp cornflour, ¾ cup water and 1 Tsp soy sauce in the pan after you have fried the steak.
Serve with green peas, fresh cooked carrots and rice.

This monkey gland steak recipe may present a little bit of a problem. It uses chutney, a sauce very well know in South Africa where I stay. It is a kind of curry, fruity sauce. I suggest you cook a little chopped up dry fruit and add a little sweet chili sauce and a hint of curry powder. The fruity taste is what is important here. Try it, you may very well love it. Of course, if you can get hold of chutney it will be best. I believe there are specialty shops you will be able to get it at. It will be well worth the trouble!

Delicious Monkey Gland Steak

Ingredients:

2 lbs rump steak
6 Tsp tomato sauce
1 Tsp white vinegar
2 sliced onions
Salt, pepper and paprika to taste
6 Tsp mild chutney (if unavailable, use sweet chili sauce and add some cooked raisins and other chopped up dried fruit)
6 Tsp Worcester sauce
3 Tsp brown sugar
1 small tin strained button mushrooms


Cut and season the steak.
Mix the remainder of the ingredients together and place the steak in this marinade for at least 3 hours.
Grill the steak and keep warm.
Pour the marinade into the pan and cook well, then pour over the steak.
Serve with mashed potatoes and green peas.

I am sure that now you will always have an easy steak recipe that you can use.

If you have an interest in cooking and recipes, have a look at Rika's blog Easy Holiday Recipes for recipes you can use for holidays or everyday cooking.

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Recipes for Steak Marinade - Grill Tender and Juicy Steaks

Looking for recipes for steak marinade? Purchasing a great cut of beef is only part of cooking a great steak. You need to use the right seasonings to give it that extra kick of flavor. 

You Will Need:

1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)

What to Do:

Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.

Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

You Will Need:

Garlic powder
Salt
Pepper
Olive Oil
Meat tenderizer
Water

What to Do:

Use a fork to poke holes in the meat. Pour a little water over the steak just to moisten it. Next, baste it with a little olive oil and finish by adding your desired amount of garlic powder, meat tenderizer, salt and pepper. Cover and  marinate for 15 to 20 minutes in the refrigerator. 

Try one or both of these recipes for steak marinades to get a  "mouth watering" steak. Be sure to let it marinate  according to the directions, to add maximum flavor and tenderness to your steak. If you are a beginner at marinating steaks these are two great recipes to get you started.

Many people agree that grilling is the best way to cook a marinated steak however, some people prefer their steaks rare and others prefer them well done. It is really a matter of opinion however, many cuts of steak tend to become dry once they go beyond medium doneness. You may use the best steak marinade but, if you over cook the steak it will be dry no matter what marinade you use.

To get more recipes for steak marinade, visit the Mail Order Beef website. It features great recipes and all of your favorite cuts of meat.

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How to Marinate a Steak

A steak marinade recipe can make the difference between a tough, plain-tasting steak and a tender, flavorful one. Marinades work by breaking down tough steaks to make them tender and succulent.

They also give the meat plenty of flavor and you can choose from gentle aromatic recipes to rich, full flavored ones featuring strong ingredients like red wine, mustard or vinegar, to make your beef really delicious.

Popular Marinade Ingredients

Worcestershire sauce, lemon juice, garlic, BBQ sauce, onions, fruit juice, brown sugar, and oil are popular ingredients in marinated steak recipes although no two recipes are alike. You can either follow recipes for marinating your meat or create your own marinades.

If you are marinating a good cut of steak to give it flavor, give it a relatively short time because the beef will take on the flavors in as little as twenty or thirty minutes. Leaving a good quality piece of steak such as a rib-eye or New York strip marinating for hours will make the meat mushy.

If you are marinating a tough cut of meat such as skirt or flank steak, you will require a longer time - long enough for the ingredients in the marinade to break down the tough connective fibers in the meat.

Marinades for tough steaks need an acidic ingredient like lemon juice, lime juice, or vinegar, because the acid is responsible for breaking down the connective fibers and softening the steak. You can speed up this process by pounding the beef with the sharp side of a meat mallet before adding the sauce.

More Tips for Delicious Steak

You can marinate your beef in a Ziploc bag or in a glass dish in the refrigerator. Make sure the meat is covered with the sauce. You might need to turn it a few times if not.

Use the leftover liquid to baste the meat while it cooks, if you want to, but do not do this in the final ten minutes of cooking time because there might be bacteria from the raw meat in the marinade and you will not want to brush this over the surface of cooked meat. Another option is to boil the marinade for ten minutes. This will turn it in to a tasty sauce that you can serve with the beef.

Cook your marinated steak recipes on the grill for the very best results. A charcoal grill can give a mouthwatering smoky flavor to steaks but a gas grill is also a good choice. Alternatively, you can broil or fry the steak if the weather is not good for cooking al fresco. Most chefs recommend a maximum doneness of medium rare for steaks, in order to prevent them from drying out.

Some people insist on cooking their steak until it is brown all the way through but this will result in dried out meat. Aim for red or pink in the center, and your marinated steak should be delicious and juicy.

There are hundreds of wonderful marinated steak recipes that you can use to add flavor to your steak and make it succulent and juicy. A steak marinade recipe can transform any steak into a gourmet meal.

Easy Steak Marinades Help Make a Truly Mouthwatering Meal - EasySteakMarinades.net

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Ground Beef Steak and Potatoes Slow Cooker Recipe

This is a great recipe for serving as a main dinner dish. It's easy to prepare and let cook while you are busy or away from home. It's also a budget friendly recipe and prepared using items normally stocked in most kitchens. You will be pleased with the results. The steak is quite tasty, and the potatoes are covered in gravy. Use any extra gravy to pour over your steak, if desired. Add a green vegetable when serving for a complete meal.

Ground Beef Steak and Potatoes Slow Cooker Recipe

For steak:
3 pounds ground beef
3/4 sleeve of saltine crackers, crushed
1/2 cup milk
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1/2 teaspoon ground black pepper
1/4 teaspoon salt
Flour for coating steak
1 tablespoon vegetable oil

For Gravy:
1/3 cup all-purpose flour
3 bouillon cubes
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups water
1/2 cup milk

5 or 6 potatoes, thickly sliced or cut into eighths

DIRECTIONS

1. In a large bowl, mix together the ground beef, saltine crackers, garlic powder, onion powder, salt, pepper, and milk. Mix until well blended. Shape into round patties or ovals and set aside.
2. Grease the bottom of the slow cooker and put in potatoes.
3. Dissolve the bouillon cubes in the water. Put flour, salt and pepper in a separate bowl. Add small amounts of water at a time, mixing continuously. Add milk and mix well to prevent any lumps from forming. Pour over potatoes in crock pot or slow cooker.
4. Dredge both sides of each beef patty in flour.
5. Heat oil in a large skillet over medium heat. Brown beef patties on each side, turning once. Place patties on top of potatoes in cooker.
6. Place lid on cooker and cook on low setting for 4 to 5 hours. On high setting, cook for 2 to 3 hours.

Kathy enjoys cooking and gardening. Visit her KitchenAid Mixer Attachments website and check out the KitchenAid Food Grinder.

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Romantic Dinner For Two - Easy to Cook and Lovely to Eat

Spring is here and love is in the air, so why not treat your beloved to a romantic dinner a deux? After all, there's no finer way to your loved one's heart than through their stomach. I'm thinking along the lines of 70's retro 'Surf & Turf.' The good news is this easy 3 course dinner won't break the bank or require you to spend hours at the stove. Apart from the steak, everything else can be made in advance, so if you want to up the anti and impress your sweetheart, be sure to make the bearnaise sauce to serve alongside the steak. So for starters it's prawn cocktail, main course is the perfect steak served with triple cooked french fries & bearnaise sauce followed by a dessert of 'petit pots au chocolate.' More on that later...

Here's Your Cooking Order To Prevent Panic!

Morning or Day Before:

Make the dessert & refrigerate

Prep the French fries up to stage 3 & refrigerate

Evening:

Bring the steak up to room temperature - 1 hr ahead

Make up the prawn cocktails & refrigerate

Make the bearnaise sauce and keep warm - ½ hour before serving

Cook the steaks and heat the oil for the final chip frying stage

Fry off the chips for 5 minutes while the steaks are resting

This chocolate dessert is so unbelievably easy to make yet decadently rich with a creamy silky texture. Who needs complicated when love is in the air?

Let's Start With Dessert...

Petit Pots au Chocolate

Ingredients:

4 oz dark chocolate minimum 80% cocoa

6 fl oz or ¾ cup half and half cream

2 tbsp caster sugar

2 tbsp Baileys liqueur

Here's What You Do:

Break the chocolate into tiny pieces (a food processor is best as it reduces the chocolate to a powder), but you could put it in a bag and bash with a rolling pin). The point is it make the pieces small so the melt faster. Heat the single cream and sugar in the microwave (or on the stove) until it just reaches boiling.

Tip the chocolate into the hot cream and stir until melted, it will immediately thicken. Add the Baileys liqueur and stir well. Pour into two small dishes and refrigerate for several hours. There! Told you it was easy!!!

Now for the prawn cocktail.

A cool, spicy & succulent starter. What's not to like? To get the perfect combo you want one third each of prawns, lettuce and sauce.

Ingredients:

½ lb small cooked Candian prawns

4 Romaine lettuce leaves

6 baby cherry tomatoes

½ lemon

2 level tbsp good quality mayonnaise

1 level tbsp ketchup

1 tsp Dijon mustard

Pinch cayenne pepper

Here's What You Do:

Tip the prawns into a sieve and leave to drain. Shred the lettuce leaves and put aside. Slice or quarter the cherry tomatoes (a serrated knife is best for this) and put with the lettuce. Mix the mayonnaise, ketchup and Dijon together in the bowl. Now zip it up with a dash of cayenne and a squeeze of lemon - not too much - about 1 tbsp otherwise the sauce will be too runny. Stir in the prawns, lettuce and tomato coating them well with the sauce. Spoon into sundae glasses, decorate with a slice of lemon and refrigerate until needed. Now for the French fries. Lets be honest, you can't beat homemade fries. Triple cooked are super crispy and the best in the business.

Ingredients:3 large floury potatoes

Sea salt

1½ pints vegetable or sunflower oil

Here's What You Do:Peel the potatoes then trim off their rounded sides and square them up. Cut into ½ inch thick slices lengthways and then again into strips, giving you fries.

Place the fries in a saucepan, cover with cold water and leave to soak for 10 minutes. Next, rinse them thoroughly, cover with fresh cold water and add a dash of salt. Place over a high heat and when they come up to the boil, cook for 5- 7 minutes. Pierce the centre with a knife, they want to be softish but not fully cooked.

Drain into a sieve and run under the cold tap to stop further cooking. Pat dry with a cloth then arrange on a tray lined with absorbent kitchen paper and stick in the freezer for 30 minutes. After 25 minutes, fill a saucepan a third full of oil and place on a medium heat. Now test cook a French fry first. The oil is ready when it surrounds the French fry with 100's of tiny bubbles. Don't overcrowd the pan or the temperature will drop. Otherwise fry them in small batches, for approx 3-4 minutes and remove with a slotted spoon when they're just starting to colour. Drain onto fresh sheets of absorbent kitchen paper and allow to cool for 10 minutes before returning to the freezer for half an hour. (You can prepare the French fries up to this stage and keep refrigerated for 24 hours if necessary.

The Next Night

Take the steaks out the refrigerator an hour before you plan to sit and eat.

Make up the prawn cocktail.

Now start the bearnaise sauce.

This classic French sauce is the perfect companion to steak and not bad with chicken, fish and vegetables either. It's made the same way as a hollandaise, but don't let that put you off because this recipe is pretty much bomb proof! All that's required is a little patience and some low heat!

Ingredients:

2 medium egg yolks - room temp

1½ sticks unsalted butter

1 shallot or a few onion slices

large handful fresh tarragon

1 tsp black peppercorns

4 tbsp white wine vinegar

salt

Here's What You Do:

Melt the butter over a low heat or in the microwave until it becomes liquid. Remove from the heat and let it settle, then strain off the clear golden liquid into one of the cups and put aside. Discard the milky sediment. Finely chop the tarragon leaves, put aside 1½ tbsp and tip the remainder into a small saucepan. Add the vinegar, peppercorns, onion or shallot and boil over a high heat for approx 5 minutes or until the liquid has reduced to a tablespoon, then pour through a tea strainer into the second cup and put it aside.

One third fill a saucepan with hot water and place over a high heat. Separate the eggs and tip the yolks into the bowl. Add the vinegar reduction and place over the saucepan of water. Immediately reduce the temperature to a low heat. Whisk the yolks until they become very light and fluffy - approx 5 minutes then turn off the heat and continue whisking, keeping the bowl over the saucepan of hot water.

Next, very slowly start dripping the liquid butter onto the yolks, whisk continuously until smooth. Continue adding the butter in this way - little by little and all the while whisking briskly until the sauce is thick - approx 10 minutes. Don't worry if the sauce seems thin to begin with, it will gradually thicken up as you add the butter. Keep the sauce warm over a pan of hot water but off the heat, otherwise it will split. If the sauce gets too thick add a splash of hot water.

Put two plates in a low oven to warm.

Time To Cook The Steak!

Place a dry frying pan over a high heat until it's searing hot (you want to hear a 'sizzle' when the steak makes contact with the pan. If it doesn't the pan isn't hot enough). Rub the steaks generously with oil & season with sea salt and black pepper. Cook the steaks in a dry pan without oil or butter

Turn down the heat slightly once your steaks are seared on both sides.

Guide To Cooking Times

The times given are a guide only and refer to a sirloin steak approximately 1? thick. Different cuts or thicker steaks will require longer cooking times and thinner steaks less. Remember to take your steaks off the heat BEFORE they are ready, as they will carry on cooking. The table below gives you rough cooking times.

1? Thick steak

Cooking Time

(per side)

Resting

Time

Total Cooking

Time

Rare

2 minutes

4 minutes

8 minutes

Medium

3 minutes

4 minutes

10 minutes

Well Done

4 minutes

2 minutes

10 minutes

While your steaks are cooking remember to reheat the oil for your French Fries. It must be very hot with a slight haze coming off it. Once the oil is hot and the steaks are resting, submerge the French fries into the hot fat and fry until crisp and golden - approx 5 minutes, then drain onto absorbent kitchen towel and season with a grinding of sea salt. Assemble your steak, French fries and béarnaise sauce on a warm plate and enjoy.!

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What is the Best Way to Marinate a Steak?

One of the most frequently ordered meat recipes is steak. Fine dining restaurants offer their own version of steak and this is usually what the restaurant becomes known for.

The secret to cooking the best steaks is to start with the best marinade and the right marinating procedures. That way, the flavor of the marinade seeps through the meat and is tasted after the steak has been cooked and sliced.

Some chefs and food experts shared their secrets on the best way to marinate a steak. You may start applying these the next time that you cook steak at home or you can create your own recipe and steps based on this information.

* Use the proper cut

Some chefs know that the quality of the cut can affect how the marinade will incorporate its flavor into the meat. The cut of the steak should be at the right thickness, neither too thick nor too thin. If you are purchasing meats from the market, there are already those that are cut for use when cooking steak.

* Marinate the meat overnight

To make the flavor penetrate the meat, marinate the meat for several hours. If you plan to make a steak for lunch of dinner, it is best that you prepare the meat a day before you cook it. Overnight marinating is recommended. Just place the meat in a plastic container, soak it in the marinade and cover the container.

* Use a meat tenderizer

In addition to the marinade recipe, some people also add a meat tenderizer to make the meat more tender when cutting or biting. Some of the most common meat tenderizers are citrus fruits. These includes lemon juice and orange juice. The acids in the juices help soften the meat and add flavor to the steak. There are also those who use tomato to make the meat softer.

* Buy pre-mixed marinades

If you don't have much time creating and testing your own marinades, your local supermarket has a wide range of mixes that you can use to marinate your dishes. Still, the best way to use these is to soak the meat in them for long hours.

Many fine dining restaurants discovered the right way to marinate a steak and they use this to keep patrons coming back for more. But if you would like to have great homemade steaks, just learn from the experts and you can still cook the best steak for your family. Just spend some time planning and preparing for your next dinner.

Please click these links if you want to know more about best way to marinate a steak or how to bake chicken in general.

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