Simple Instructions For Preparing Cube Steaks And Stuffed Cube Steak

Known as a cow meat that comes from the hips, cube steak requires more time of cooking than other types of meat since it has a firm texture. In this regard, it is necessary to use special equipment like electric meat tenderizer to improve its texture before cooking cube steak. For those who do not have the equipment, they can still tenderize the meat by using pointed and sharp objects to pierce cube steak. One effective way of determining that cubes are now easy to cook is if its texture and appearance is similar with hamburger. As soon as the meat is tender, everyone can now prepare these two delicious recipes, namely Cube Steaks and Stuffed Cube Steak.

Steps in Cooking Cube Steaks

Cooking cube steak may be time consuming but most dishes that use the meat are delicious and sumptuous such as Cube Steaks. Aside from the meat, the other ingredients used in this delectable recipe are cream of mushroom, oil, catsup, garlic, onions, salt and pepper. Season cube steaks with salt, pepper and crushed garlic. Heat oil in a pan and fry the meat. Place sliced onions on top of each cube steak in the pan. Mix cream of mushroom and catsup. Pour the mixture over cube steaks and onions. Let the mixture simmer for about 40 minutes and partially cover to cook the meat. When cube steaks are tender and juicy, remove the mixture from the pan and transfer it in a bowl. Put the meat and serve immediately. For those who cannot find cream of mushroom, they can replace this ingredient with a can of celery or beef broth.

Preparing Stuffed Cube Steak

Another delicious dish that uses this cube steak is Stuffed Cube Steak. When preparing stuffed cube steak, there are some ingredients that people can use to enhance the flavor and taste of the dish like garlic powder, bread dressing, cream of mushroom soup, as well as salt and pepper. Heat oil in a pan and put cube steaks. Pour bread dressing on top of the cube steaks and fold in a crosswise manner. With the use of toothpicks, secure the fold. When the meats are safe to eat, remove from the pan. Fry onions in the pan. Add stuffed cube steaks and put mushroom soup in the pan. Cover it and cook stuffed cube steaks for about an hour and a half. As extenders, it is also advisable to add tater 45 minutes in the pan before the dish is served. Transfer stuffed cube steaks in a clean bowl and serve immediately.

For those who want to try these recipes, it is best if they allot time in preparing the ingredients needed to improve the aroma and flavor of the dishes. One of the most important thing to remember when cooking dishes that use cube steaks is to use low heat in order for the meats to avoid overcooking. Furthermore, it is also important to make sure that the meats are well cooked to avoid experiencing health problems such as food poisoning.

Peter Garant is home chef and culinary consultant who has written many articles such as How to Cook Cube Steak and Baking Chicken for Iqio and Ihowd web sites.

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The Secrets to Cooking Great Steak

A good steak meal could mean many different things, but people are still asking how to cook the perfect steak. For every person, that is going to be a little different, but these tips can be a big help for anyone who wants to make their meat better. Let us take a look at some of the basic techniques that will help you make great steak.

The Wow Factor in Beef - Grass Fed and Finished Beef

Cook Steak

Step one is thinking about the cut of meat you will be using. Good beef that is produced in a humane way is getting more popular for its greater tenderness and flavor. Even traditionally tough cuts of meat from quality producers may be better than the better cuts from a large commercial producer.

The good news is that it is getting a lot easier to find a good steak, so do not be afraid of asking for it. For many people, grass fed and finished beef is tastier and has a stronger flavor, making it preferable. Just remember that beef from these producers is not as reliable or consistent as beef from the big factory farms.

Beef Cooking Methods and Their Differences

Once you know you have purchased good beef, it is time to pay attention to the heat source. Charcoal grilling remains a great and popular choice, but grill pans on a stove stop, broilers, and other options are still great choices. Use steak cooking charts and high heat to get a piece of beef that is done throughout.

Now, you will need to prepare your steak. Do not brush your grate or pan with oil, lightly oil the steak. That keeps smoke down. Next, season your steak lightly. Just salt and pepper will do it, though there are lots of marinade options out there for those who would like to get a little fancier with their beef.

Make it Hot and Make it Right

When the steak goes on the grill or in the pan, the surface needs to be hot enough for the meat to sizzle. The steak should never be turned more than once, since it is important for the meat to cook most of the way on just one side. Do not turn too early, but do not wait too long, either. Turn a rare steak three to four minutes into the process, before you see red juices forming on the upper surface. A medium rare steak should be turned when you first see those juices, and medium well steaks ought to be turned when the juices begin to run together.

The other side of the steak should generally be cooked for about two minutes less than you spent cooking the first side. Of course, the temperature is what really counts. Use an instant read thermometer to find out if your steak is ready to come off the heat.

After you have successfully cooked your meat, it is time to rest the steak. Place it fat side down and standing at ninety degrees to the pan it was cooked in, or to a plate. The pan should be away from the heat source. Propping the steak up keeps the juices in and allows them to redistribute. Steaks should be rested for half the time it took to cook them.

The Secrets to Cooking Great Steak

Looking for quality steak recipes and tips that will improve an already great steak? All you need to do is take a little bit of time and turn to EasySteakMarinades.net, a site that's chock full of the kind of information you need to make your high quality steak even better. Marinades, cooking tips and more are found at this site, and they do not even have to be complicated. Take some time to check it out.

If you are looking for some great recipes or tips on cooking steak and recipes of your own, the site will be very helpful. Whether you want a quick and spicy steak, mild marinade, or sweet and spicy marinade we have a wonderful selection of steak marinades and easy steak marinades to choose from.

If you are in the mood for a great steak tonight why not find out the best steak cooking methods and just how long to cook steak with the use of our handy steak cooking charts before you set out to barbeque that expensive cut of meat and find out how to make it tender and juice each and every time. This is just some of the helpful information and wonderfully delicious steak marinade treats on our site. If you love steak, you want to be able to cook it properly. Do not settle for a steak that is just so-so. For something, that is more than edible, and actually delicious, check out the great recipes and steak cooking tips we have. You will not be sorry you did.

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How to Cook Rump Steak

Rump steak (or round steak) is meat that is cut, literally, from the rump of the cow. If you were to guess that this is probably a tough cut of meat, you would be right. On the other hand, it is quite flavorful.

The question is, how can we cook out some of that toughness--or at least avoid adding to the toughness by drying it out--so we can enjoy the rump steak's excellent taste?

A good way to cook rump steak is to fry or grill it. A better way is to marinate it first, then fry or grill it. Here I give you one recipe for each method:

Grilled Rump Steak

Ingredients

4 thinly cut rump steaks

1/4 cup butter

Directions

1. Heat butter in a skillet until very hot. Add steaks (cook one or two at a time, depending on pan size).

2. Turn meat frequently while cooking for 8 to 10 minutes.

3. Serve steaks quickly, while still quite hot.

Marinated Grilled Rump Steak

Ingredients

4 thinly cut rump steaks

1/2 cup red wine (cabernet sauvignon)

2 tablespoons worcestershire sauce

1 tablespoon soy sauce

2 cloves minced garlic

2 teaspoons canola oil or other cooking oil

Directions

1. Place steaks in a large, shallow pan (non-corrosive only!)

2. Mix together wine, worcestershire sauce, soy sauce and garlic. Pour over the steaks.

3. Cover pan tightly with plastic wrap. Place in refrigerator for at least 4 hours and preferably overnight.

4. Heat oil in a skillet until very hot.

5. Grill the steaks for 3 to 5 minutes on each side, depending on thickness. Add some of the remaining liquid from the marinade pan and let it bubble before removing from heat.

6. Serve rump steaks quickly, while still quite hot.

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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Big Green Egg Grill - Smoking and BBQ

The great thing about the Big Green Egg Grill is the diversity of cooking choices that you have available to you, including the option of smoking foods, grilling, as well as outdoor baking.

The Green Egg Grill is a well designed barbecue that's easy to set up and very simple to use.  It is available in a number of different sizes, depending on the amount of cooking that you need to do.  It comes in a mini version, what they call an original version, large, and extra large.  Obviously the more food that you tend to cook with each barbecue, or the more guests that you entertain, then the more cooking space you need.  This will usually lead you to one of the larger models.  If you're in doubt give the company a call since their customer service is excellent.

Cook Steak

This grill is very functional in all types of weather.  So even if you live in northern climates you can obtain great cooking results even in the middle of winter when it's snowing and cold.  The key is the unique shape and construction of the BBQ which uses ceramic for the walls.  The ceramic material can withstand very cold temperatures, and it also allows the grill to heat up to as much as 1800°F.  Of course when you're outside cooking in the middle of a snowstorm your next door neighbor may think that you're a bit odd, but they won't think so the next time you invite them over to try some of your barbecued food.

The construction of the Green Egg Grill allows it to maintain a consistent temperature for a long time even though you are using traditional charcoal.  For example, if you want to slow cook ribs or other meets at a very low temperature, say 250°F for several hours you don't have to worry about temperature variations nearly as much as you would with a normal BBQ.

This barbecue is very versatile and allows you to slow cook your food, but it's also great for smoking meats and grilling different types of vegetables and fish.  You can also use this grill to simulate a brick oven to cook pizzas with exceptionally flavorful.  Everyone's heard about the famous fire cooked pizzas in New York, and this grill can simulate those conditions with the extreme heating and brick ceramic walls.

As well, there are a number of accessories that are made specifically for this grill, including a walk gadget that allows you to stir fry rice or vegetables very easily.  Another accessory that many people will find useful is the handy fish great.  Grilling fish has always been a difficult thing for many people to master, because it is very easy to overcook fish and lose all of the flavor and enjoyment.  With this barbecue even the most novice chef should be able to create tender fish dishes with the slow consistent cooking.

This is a long-lasting product, and your investment should last for many years.  Conventional barbecues cannot come close to some of the flavors that are achievable with the Green Egg Grill.

Big Green Egg Grill - Smoking and BBQ

Learn about the advantages and disadvantages of the Green Egg Grill for smoking and barbequing. The information packed Big Green Egg Grill website will teach you everything you need to know about selecting your next BBQ.

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Flank Steak

The underside of the belly is called the flank. It is the part directly below the sirloin and the short loin. Steaks cut from this area are grainy any chewy. Hence, special cooking methods are employed for flank steaks to reduce their graininess and chewy nature. But these cuts are quite favored for their beefy flavor.

Flank steaks are cut differently from other steaks. The cutting is done in thin slices diagonally along the grain. This makes the steak softer to cut. Flank steaks are tough. They are marinated before the actual cooking, usually overnight. The marinating makes cooking flank steaks a faster process. Flank steaks should not be cooked at anything more than medium rare or they would become tough even to put a bite in them.

The marinade used for tenderizing flank steak is a mixture of various liquids, most of them acidic like curds, lemon juice, vinegar, wine, tomato juice or even fruits such as papaya or pineapple. The best method is to stuff the raw flank steaks into a polythene bag along with marinade and keep it overnight. Marinated steaks cannot be stored for long; hence they should be cooked as soon as the tenderizing is done.

Marinated flank steaks can be cooked by dry heating methods such as grilling, broiling or pan-frying. They need high heat for their striated muscle fibers to be properly done. They need almost double the time it takes for other steaks to be cooked. Flank steaks are also very delectable when they are stuffed and baked or braised. Before serving, flank steaks are cut into thin slices and suitably garnished.

Flank steaks are more difficult to cook than other steaks. They are also priced lower than other steaks. Despite the special care that must be taken to cook flank steaks, they are extremely popular due to their excellent flavor. Steaks marketed under the name 'London broil steaks' are usually flank steaks. However, this name has nothing to do with flank steaks, as they have nothing to do specially with London.

Flank steaks are less fattening than loin steaks. A 3 ounce piece of flank steak will have about 192.1 calories. It contains approximately 26% proteins and 12.5% fat.

Steak provides detailed information about steak, flank steak, grilling steak and more. Steak is affiliated with Disposable Chef Hats.

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How to Cook Lamb Chops

Lamb chop is a special meat cut that is commonly used in preparing dishes for special events like holidays. To impress your friends, relatives and loved ones, you can serve delectable meals that use the meat as one of the main ingredients. To easily understand how to cook lamb chops, you can follow the simple steps or instructions in delectable lamb meat recipes.

Caramelized Lamb Chops

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To start with the preparations, prepare all the ingredients needed for the dish. These include 16 single-rib lamb chops, a cup of roughly chopped cilantro, four cloves garlic, six tablespoons brown sugar, four tablespoons dark soy sauce and four tablespoons sherry. If you are having a hard time finding sherry, you can substitute it with Chinese rice wine.

Mix the soy sauce, garlic, sherry, brown sugar and cilantro in a large saucepan. Stir and put the meats in the mixture. Make sure that the meats were coated with the mixture. Cover and place the mixture as well as the meats in a refrigerator for a day.

Brush the grilling rack with vegetable oil. Heat the grill and place the meats on the grill. Cook each side for four minutes to six minutes. Do not remove from heat until the edges of the meats caramelized. Transfer the grilled meats on a clean plate and serve with steamed green beans or grilled potatoes. The recipe serves up to four individuals.

Lamb Chops and Lemon Dill Sauce

In this luscious and enticing dish, you need four lamb chops, ¼ teaspoon dried dill and a lemon. Aside from the main ingredients, it is best to include two teaspoons oil, two egg yolks, a teaspoon cornstarch and a cup chicken stock in the list of ingredients.

Squeeze out the juice of lemon in a small bowl. Add the cornstarch as well as egg yolks. Mix well and set aside. Heat the oil on a skillet and fry the meats for eight minutes. Place the meats on a plate and remove the fats from the skillet. Return the skillet to the stove and pour the chicken stock. Add the dill and stir. Wait for the stock to boil. Pour the stock with dill on the lemon mixture. Stir and pour the sauce into the pan. Stir the sauce and heat for two minutes. Continue stirring until the sauce thickens. Garnish the meats with chopped parsley or fresh dill. Serve the meats along with the special and mouthwatering lemon dill sauce.

How to Cook Lamb Chops

Please click these links if you want to know more about how to cook lamb chops or how to cook lamb chops in general.

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Recipe - Simplest Way to Cook Baked Steak Potatoes in Tomato Sauce!

Cooking has always been a fun for people and mostly women are too much eager and keen to cook something different and unique to impress their husbands. If you are a wife and searching something best and different to cook then you have come to the right place. Below, I am going to describe some basic methods to cook baked steak potatoes in tomato sauce.

To tell you the truth, my mum always made this dish on special events in home and I was the biggest admirer of this dish. So, I decided to share this recipe with you to make your life easier and comfortable with your husband. I learned a lot of dishes from my mum to cook but I loved this one so will you after preparing it at home. Now, I am going to discuss the ingredients of this dish that my mum and I use to cook on special events to stun others by my cooking skills.

All you have to need is given below along with proper amount and quantity.

o 2-3 pound round Steaks.
o 5 large size Potatoes, peeled properly.
o 2-3 medium-sized cups of Tomato Sauce.
o 1.5 cup of Flour.
o 1 teaspoon of Salt.
o 1 teaspoon of Black Pepper.
o 1 teaspoon of Oregano.
o 1.5 tablespoons of Sugar.
o 3.5 tablespoons of Vegetable oil.

After collecting all the ingredients you have to set-up your mind to cook them properly. Do not forget to pre-heat the oven for almost 325 Degrees F. Now, take a medium size bowl and put the flour, 1/2 teaspoons of salt and black pepper. After making the mixture, dredge the pieces of steaks in the flour and ignore the leftovers.

Next step is to heat the vegetable oil in a pan and brown both sides of the steaks properly. When you find that the color of steaks is browned, properly put them on a glass baking dish. Now, you have almost done the cooking portion.

After this part, take another bowl of normal size and gently mix tomato sauce, salt, black pepper, sugar and oregano. Remember that mixing them perfectly is quite necessary, so, do not ignore this step. Now, take the mixture and properly pour it on the steaks and cover the glass dish appropriately with an aluminum foil.

Your dish is ready and you can serve it to your guests and family members. For further help regarding this recipe you can also log on to the links given below.

Come visit the author latest websites on Gourmet Magazine Recipes and Refinishing Wood Floors.

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Simple Instructions For Preparing Cube Steaks And Stuffed Cube Steak

Known as a cow meat that comes from the hips, cube steak requires more time of cooking than other types of meat since it has a firm texture. In this regard, it is necessary to use special equipment like electric meat tenderizer to improve its texture before cooking cube steak. For those who do not have the equipment, they can still tenderize the meat by using pointed and sharp objects to pierce cube steak. One effective way of determining that cubes are now easy to cook is if its texture and appearance is similar with hamburger. As soon as the meat is tender, everyone can now prepare these two delicious recipes, namely Cube Steaks and Stuffed Cube Steak.

Steps in Cooking Cube Steaks

Cook Steak

Cooking cube steak may be time consuming but most dishes that use the meat are delicious and sumptuous such as Cube Steaks. Aside from the meat, the other ingredients used in this delectable recipe are cream of mushroom, oil, catsup, garlic, onions, salt and pepper. Season cube steaks with salt, pepper and crushed garlic. Heat oil in a pan and fry the meat. Place sliced onions on top of each cube steak in the pan. Mix cream of mushroom and catsup. Pour the mixture over cube steaks and onions. Let the mixture simmer for about 40 minutes and partially cover to cook the meat. When cube steaks are tender and juicy, remove the mixture from the pan and transfer it in a bowl. Put the meat and serve immediately. For those who cannot find cream of mushroom, they can replace this ingredient with a can of celery or beef broth.

Preparing Stuffed Cube Steak

Another delicious dish that uses this cube steak is Stuffed Cube Steak. When preparing stuffed cube steak, there are some ingredients that people can use to enhance the flavor and taste of the dish like garlic powder, bread dressing, cream of mushroom soup, as well as salt and pepper. Heat oil in a pan and put cube steaks. Pour bread dressing on top of the cube steaks and fold in a crosswise manner. With the use of toothpicks, secure the fold. When the meats are safe to eat, remove from the pan. Fry onions in the pan. Add stuffed cube steaks and put mushroom soup in the pan. Cover it and cook stuffed cube steaks for about an hour and a half. As extenders, it is also advisable to add tater 45 minutes in the pan before the dish is served. Transfer stuffed cube steaks in a clean bowl and serve immediately.

For those who want to try these recipes, it is best if they allot time in preparing the ingredients needed to improve the aroma and flavor of the dishes. One of the most important thing to remember when cooking dishes that use cube steaks is to use low heat in order for the meats to avoid overcooking. Furthermore, it is also important to make sure that the meats are well cooked to avoid experiencing health problems such as food poisoning.

Simple Instructions For Preparing Cube Steaks And Stuffed Cube Steak

Peter Garant is home chef and culinary consultant who has written many articles such as How to Cook Cube Steak and Baking Chicken for Iqio and Ihowd web sites.

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How to Grill a Tri-Tip Roast the Right Way!

Summer is here and that means it is the perfect time for grilling a tri tip roast. You too can barbeque a tri tip that will make your mouth water. Tri tip is such a perfect cut of meat to feed larger groups and it is very easy to grill if you know the right way.

If you aren't from the West Coast then you may not be familiar with tri-tip. The tri-tip is cut from the bottom sirloin primal cut. It is considered a roast, but in truth it tastes much more like a great steak. That is why it is so popular.

You can prepare a tri-tip in different ways. You may want to marinade it overnight to seal in some great flavor (although tri tip has plenty of flavor on its own). Or you could use a dry rub the moment before you put it on the grill. Try doing a dry rub to start and then ten minutes before you pull it off, baste it with a nice helping of BBQ sauce of your choice. This will make a nice crust on the roast but it will still have that fantastic center flavor.

The right way to cook a tri-tip roast is over in-direct heat at 325 degrees. This is considered slow cooking as the time to cook it varies from 60 to 90 minutes depending on the pounds of the tip. A basic rule of thumb is to cook the tri-tip for approximately 30 minutes for every pound.

Don't grill the tri-tip directly over burning coals. Tri-tips often release plenty of fat grease and these can fall on the hot coals causing flare-ups. Have an ice-cold beer on hand to keep the flames down (and for yourself, you are BBQing, right?).

Tri-tip should be cooked medium-rare to medium, so pull the tri tip roast off when the center of the tip reaches 140 degrees. Whatever you do, do not cover the tri-tip with aluminum foil as this turns the meat grey and you don't get that nice steak-like crust that a tri-tip should have.

For the absolute best resource on BBQing Tri-Tip check out The BBQ Secrets Guide

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Kabob Grilling Tips - How to Grill Great Tasting Shish Kabobs

Kabobs are a favorite grilling dish and have the advantage that they are easily customized to the individual tastes. If you have kids with picky tastes, provide them with assorted choices and let them build their own kabobs.

You can cook almost any kind of meat and many vegetables and fruits as a kabob. Just make sure that you use ingredients that will cook in approximately the same time. Otherwise some pieces will be done and burning while others still have a ways to go. Making separate skewers with similar ingredients can solve this. Try to leave a little space between each piece (a quarter inch should do). This will help the heat circulate better and cook each piece more evenly.

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Marinating the meat ahead of cooking will give flavor as well as keep the meat moist. Use your favorite marinade and 1" chunks of meat in a zip-lock bag for 1 hour before you prepare and grill your kabobs. Nothing says that the meat has to be cut into chunks. For something different, cut the meat into strips and marinate. Then put them on the skewers in a ribbon style. Cook the marinade on the stove for a few minutes, and then use it to baste the kabobs with as they cook. This will add flavor and help keep them from drying out.

You can use either metal skewers or bamboo. If you use bamboo skewers, soak them in water for 45-60 minutes before cooking. This will help the kabobs from burning. If you have trouble with the pieces sliding around when you turn the kabobs, try using two skewers instead of one. This will make it easy to turn each kabob without problems.

When your kabobs are done, slide off the skewer onto a bed of rice. Add other side dishes and you'll have a great meal that all will like since they got to help make it!

Kabob Grilling Tips - How to Grill Great Tasting Shish Kabobs

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How Long Do You Cook Roast Beef, Pork Chops, Or Baby Back Ribs?

If you're wondering how long do you cook roast beef, pork chops, or baby back ribs, the answer really depends on the amount of meat you are cooking, and whether you are grilling it, cooking it in the oven, or in the case of pork chops, frying it. Either way, follow these simple guidelines and you are sure to have delicious, juicy, and tender meat when you are finished cooking.

When it comes to how long do you cook roast beef, pork chops, or baby back ribs, let's start with the roast beef. Before you begin cooking your roast, it is a good idea to allow it to sit in a covered dish for a few hours until it reaches room temperature. This keeps it from having to be warmed by the oven before the actual cooking begins, which can cause cooking times to be inaccurate, resulting in the meat being tough. You should also sprinkle meat tenderizer and several seasonings on your roast beef while it sits to allow the beef to marinate in the flavor of the spices. Put the meat into a shallow pan designed for roasting, with the strip of fat on top. This will help the meat become more flavorful as it cooks and will also protect the top from overcooking. If you use a meat thermometer, you will know it is done when the temperature has reached approximately 150 - 160 degrees F.

And for knowing how long do you cook roast beef, pork chops, or baby back ribs, you will need to keep in mind that there are various ways of cooking pork chops. One rule of thumb is to look at the coloring. The meat of pork chops becomes almost white when it is cooked thoroughly. Baking them at 350 degrees for about 45 minutes usually produces perfectly done chops. Season them before baking or frying for extra flavor. Make sure that there in no pink in the middle when they are finished cooking.

And finally when you need to know how long do you cook roast beef, pork chops, or baby back ribs, you probably already know that you have two options for cooking ribs. You can either grill them or bake them in the oven. When grilling ribs, it is better to slow cook them over indirect heat. You can achieve this on a charcoal grill by placing the coals to only one side of the grill and putting your ribs on the opposite side.

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London Broil - How to Cook a London Broil

London broil is a method used to make the tougher cuts of a beef tender. Labeling a cut of meat as a "London Broil" is incorrect as the term does not mean any precise cut of a meat, but it is a procedure of preparation. However, in the grocery store, you will often find a package of meat labeled London Broil. This is actually a thickly cut piece of top round.

Tenderizing

Cook Steak

Tenderizing is a good way that can help make the finished product more tender and assist a marinade in penetrating the meat. The meat tenderizer is a hammer like kitchen instrument. Make sure that the meat is cold, even close to frozen during this process. Beat the meat with the hammer until it became well indented then flip the meat and repeat.

Marinating

After tenderizing, marinating the meat is the next best step. There are different ways to do this. An easy way is to just to salt the meat, wrap it and leave it in the refrigerator for 3 hours. Another way to marinate is to use a flavored marinade. Most recipes suggest an onion-garlic marinade. Here is an example:

half large onion 1 head of garlic (about 5 cloves) 1 cup red wine (or vinegar or white wine) Salt and pepper to preference

Season the meat on both sides with salt and pepper to taste and insert it into an air-tight plastic bag. Add the marinade. Refrigerate for 24 hours.

Cooking

Roast - Place the marinated London broil in the pan and place it on the center rack of the oven. Let the meat cook on each side for about 15 minutes. The London broil is at its best when it has been roasted to a medium rare, or to an internal temperature of 140 degrees. Use a meat thermometer for checking the temperature.

Grilled - Cutting the meat is the most important step before grilling. It is advisable that the meat is about 1-2 inches thick, and you must trim off all fat. Ensure that the meat is tender by marinating before grilling. Grill to a medium rare. Once done, thinly slice the steak at a 45 degrees angle.

Broiled - It is recommended that before broiling the meat, brush it with Worcester sauce. For a medium rare London broil, cook each side for at least 6 minutes. Make sure not to overcook it as it may cause the meat to be hard and tough.

Pan Fried - Remove the steak from the refrigerator at least 2 hours before you fry. Let it cook for 2-3 minutes on each side and make sure that it is golden brown. The steak should be cooked to medium rare as additional cooking will make the meat tough.

These are just a few ways to cook a London broil. Everyone you ask will have a different method and you should try several to see which one is the best choice for you. The main thing is not to overcook the meat so that it stays tender and juicy.

London Broil - How to Cook a London Broil

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The Best Hamburger Steak

The origins of the hamburger are rooted in the seafaring Americans of the 19th century and their visits to the important port - Hamburg, in Germany - from which they take their name. It is somewhat remarkable that hamburger steak recipes remain very much the same now as they did then, almost 200 years ago, and it is a sign of the impressive versatility of the hamburger that there are so many different variations on the theme.

Indeed, when it first appeared on the shores of America - mainly in ports such as New York where traders set up stalls selling what they then referred to consistently as 'hamburger steaks' - the dish was such a success that it soon became embedded in American culture, to the extent that many people now believe it to have originated in the United States.

From the closely packed steak and onion burgers that we are all so familiar with to more exotic and often experimental varieties such as chilli burgers, curry burgers and garlic burgers - not forgetting, of course, the classic cheeseburger - there is so much to choose from, but it is perhaps in the number of different dishes that a hamburger steak can be served in that provides the most diversity.

In a casserole a hamburger is the perfect meat, adding wonderful taste to the concoction, and many choose to simply serve hamburger steak recipes where the burger is presented in gravy with mashed potatoes - a gorgeous dish that is hard to beat. With a variety of rice dishes, pasta dishes and many more that involve hamburger - not to forget the various curry options - there is plenty of choice in how to cook this superb meat, and all of them provide an affordable and quick meal.

Easy to cook, cheap to buy and very filling, hamburger steak recipes make up an important part of the cuisine of this country, and will do for evermore.

Best Burger Recipes is just that - a directory of hamburger recipes and a fun look at "burger culture", as well as an examination of beef substitutes like chicken, pork, salmon and vegetarian options.

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How to Cook Frozen Crab Legs

Strictly speaking, you probably won't need to cook those frozen crab legs you purchased at the supermarket or at the discount club store--it has already been done for you. You will just need to heat them up. Make sure you do it properly, though, by following these tips.

You must first thaw the crab legs. Allow them to thaw in your refrigerator overnight; don't make the mistake that many people do of thawing them at room temperature or, even worse, thawing them by zapping in a microwave oven. Thawing at room temperature is a bit risky from a food-safety standpoint , and microwaving can overcook crab legs.

Cook Steak

Once the legs are completely thawed, then you can heat them in the microwave--or in a conventional oven. You can also steam or boil them.

Microwaving

Place crab legs in a microwave-safe pan or on a dish. Cover with a couple of thicknesses of paper towels and heat on high for 2 to 3 minutes.

Boiling

Fill a large pot 2/3 full of water. Add several shakes of salt and any other seasoning that you like. Bring water to a boil. Drop crab legs into the boiling water. Immediately reduce heat and let the pot simmer for 4 to 6 minutes.

Steaming

Fill a large saucepan with water and bring to a boil on stove. Place crab legs in a vegetable steamer or a colander and place over the pan. Allow the legs to steam for 4 or 5 minutes.

Heating in an Oven

Heat oven to approximately 420 degrees F. Place crab legs on a baking sheet and place in oven on a top rack. Roast for 4 or 5 minutes.

The best crab legs are king crab legs, but most types of crab sold for food have a good deal of meat in their legs and especially their claws. Sometimes there is more meat in the legs than in the body itself.

Crab legs are made up of three distinct sections. To get at the meat, just break the sections apart at the joints. Then take hold of one of the sections and press it with your thumbs on the flat side until the shell cracks. You should be able now to remove the shell and pull out a good-sized piece of meat. The claws will probably need to be cracked with pliers or with special tools available from kitchen specialty shops.

Cooked crabmeat straight from the legs is delicious by itself, or you can brush it with melted butter before eating. Crab leg meat is also good in any recipe calling for crabmeat generally.

How to Cook Frozen Crab Legs

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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The Different Types of Beef Steaks

Beef steaks are among the most popular choice of meat that people eat in the United States. It is a red meat that offers a delicious taste and can be served in a wide variety of different ways. Many people enjoy having their steaks grilled, fried, roasted, or even broiled. These red meat can be cooked in no time and they are often not cooked 100% so that the center of the piece of steak will still retain some red raw looking flesh. Despite this look, the steak is perfectly safe to eat and is known as medium or medium rare. People prefer their steak cooked like this since it allows the meat to still retain all the flavorful moisture and the soft tender taste of the beef makes for easy chewing. Beef steaks can be served with just about anything such as rice, vegetables, pasta, bread, noodles, and various other foods.

There are different kinds of beef steaks that you can buy at the store. Let us begin with the tenderloin steak. This is the most tender out of all the beef steaks and it has a very smooth texture to it. This usually comes in a long wrapped packaging that's usually about a foot long, but can be longer. There are many different ways to cook this particular type of meat, but the most common thing that people do with it is grill it or broil it. Often the tenderloin steak is best served when cooked to a medium rare. This is a common type of steak that can be found at any major grocery stores.

The next type of steak that's available are the sirloin steaks. These steaks come with a little bit of the bone still attached to the meat and this can really add in good flavors. There are also sirloin steaks that are deboned, but people often avoid these since they don't give the steak that extra kick of flavor once cooked. In most kitchens, the sirloin steaks are commonly the ones used for cooking and is best served as a medium rare. They taste the best when grilled.

The next type of beef steaks are the T-bone steaks. These are the most iconic type of steaks and are easily identified by the t shaped bone that lies right in the middle of the meat. This particular steak cooks very fast and is very tender. Again, this meat is best when grilled and it is often preferred at a medium cooked.

These are the three main types beef steaks that you can find at the supermarket and usually they can be cut to your specification and likings. But no matter which choice of beef steaks that you decide to go with for serving steaks, you can count on the fact that they will be a welcomed treat for your guests who has a taste for beef.

There are different ways to cook and prepare the steaks of your choice. Cooking steaks outdoors on mobile kitchens are one of the ways that you can enjoy steaks outdoors. For more information on mobile kitchens and how you can have one cater your outdoors event, then please visit mobile kitchen services for more information

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How to Cook Lobster Tails -- From Steaming to Grilling and More

Cooking lobster tails is not necessarily difficult, but after the money you have spent on your lobster, you certainly want to make sure that you do it correctly! This article is here to serve as a guide for cooking lobster tails and how much time you should cook them for, depending on their weight.

If you are steaming your lobster tails:

Cook Steak

· Steam them for about 7 to 8 minutes

· Cook 14 minutes for one pound lobster, adding 2 minutes per ¼ pound beyond that.

If you are cooking lobster tails by way of the grill:

· First boil the tails for 4 minutes on medium-high heat for 7 minutes if you have 6 ounce tails, 8 minutes for 8 ounce tails.

· Grill until the meat is opaque and firm to the touch.

If you are cooking lobster tails in the oven (baking them):

· Bake for 8-10 minutes at 400 degrees Fahrenheit.

If you are boiling your lobster tails:

· A general rule of thumb is to cook 5 minutes for the first pound, adding one minute for each additional pound.

· Cooking lobster tails that are 1-3 ounces will take about 3-5 minutes.

· Cook 5-ounce tails for 7 minutes, 6-ounce tails for 7.5 minutes, and 8 ounce tails for 8 minutes.

If you are cooking lobster tails in the broiler:

· Cook a 1-3 ounce lobster tail for 3-4 minutes.

· A 4-6 ounce lobster tail should take about 5-6 minutes.

· A good 10-12 ounce lobster tail should be cooked for 10-12 minutes.

· Cook a 14-16 ounce lobster tail for 12-15 minutes.

Before cooking lobster tails, be sure to thaw them (most lobster tails come frozen). Also, be aware that these are just general guides for cooking lobster tails - cooking times may vary, depending on your altitude, your lobster, and other such variables.

Us this only as a guide to cooking lobster tails, not as a "must-do." When your lobster tails are opaque (not translucent) and firm to the touch, they are likely done. You could also consider using a cooking thermometer to verify.

Good luck cooking lobster tails! May they be delicious and not rubbery! Of course, be aware, that frozen lobster tails are likely to be a bit more rubbery than fresh lobster - but they can still be mighty good!

How to Cook Lobster Tails -- From Steaming to Grilling and More

Anne Clarke writes numerous articles for websites on gardening, parenting, fashion, and cooking. Her background includes teaching and gardening. For more of her articles on cooking lobster tails, please visit Atlantic Lobster Tails.

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How to Cook Pork Loins, the Best Part of the Pig

Pork loins refer to cuts of meat from above the pig's rib cage, along both sides of the backbone, and running from the shoulders to the hind legs. This is the tenderest part of the pig, and also the leanest.

When you buy pork loins from the butcher, you will probably need to specify the cut more specifically. "Pork loin" really refers to a wholesale cut; the retail pork loin cuts that a shopper will encounter include pork roasts, pork chops, back ribs, pork rack, pork tenderloin and pork steak, among others.

It's a matter of subjectivity, but in my opinion, the best tasting pork loin cut is a roast that is cut from the rib end of the pig. It tends to be more marbled than cuts from other locations, and usually juicier and more flavorful.

The main thing to guard against when cooking pork loins is overcooking them. Because they're relatively lean to begin with, overcooking can dry them out. On the other hand, pork of any kind should always be cooked thoroughly for safety's sake. There's a fine balance between too much and too little cooking when you're dealing with pork!

Fortunately, most of the pork loin recipes that you'll come across have taken this dilemma into consideration. Usually, if you follow the recipes closely as to cooking time, you will be fine.

Pork loins lend themselves to cooking in so many ways that I can't begin to cover them all in one article. If you've never cooked pork loin before, here's a basic recipe to get your started on discovering one of the world's great meat cuts. This is for cooking a pork loin roast, which does require a fairly long cooking time--2 hours.

Aside from the time required, it's an easy recipe. Don't let its simplicity fool you; follow the directions carefully and your taste buds will be well pleased.

Ingredients

4 cloves garlic

2 tablespoons dried rosemary

1 teaspoon salt

1 teaspoon coarse-ground black pepper (or more or less, according to taste)

2 pounds boneless pork loin roast

1/3 cup olive oil

2/3 cup cabernet sauvignon or other red wine

Directions

1. Preheat oven to 360 degrees.

2. Mince garlic into a small bowl. Add rosemary, salt and pepper, and mix thoroughly with a fork or a miniature whisk.

3. Use a fork or knife to pierce the pork loin roast in a number of places. Rub the garlic mixture over the meat , being sure to press some of the mixture into the piercings. Brush olive oil over the meat.

4. Place pork loin roast onto a baking dish. Cook for 2 hours, turning at least once during that time. Baste frequently with pan drippings. With about 10 minutes of cooking time left, pour half of the wine over the meat.

5. After the meat is cooked, remove it onto a serving platter.

6. Pour the remaining wine into the baking pan and stir it in with the pan drippings, then pour this liquid over the meat.

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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How to Cook Buffalo Meat

Buffalo was the main meat for the Plains Indians until the time when almost seventy million of them were slaughtered almost to the point of extinction in the late nineteenth century. They also provided the Plains Indians with the raw materials for clothing, tools, and shelter. Buffalo, which are also known as American bison, are now raised on private ranches and there are about a quarter of a million buffalo in the United States.

The flavor of buffalo is similar to that of beef, but it is sweeter and lighter. Buffalo has similar muscle groups to beef, so it is available in the same cuts including T-bone, rib-eye, porterhouse, rib steaks, sirloin and so on.

Cook Steak

Buffalo is also healthier than beef because it has fifty percent less cholesterol and about eighty percent less fat. Buffalo is also high in iron, protein, and important amino and omega acids. Buffalo do not need all the growth hormones and antibiotics prescribed for beef cattle because they are fast growing and resistant to disease, making buffalo meat a healthy option as well as a tasty one. If you enjoy red meat but seldom eat it for health reasons, you can indulge in buffalo without the guilt.

Where to Buy Buffalo Meat

Buffalo meat is sometimes hard to find. There is more beef slaughtered each day in the United States than buffalo slaughtered in a whole year! You can buy fresh or frozen buffalo meat and it is vacuum packed to maximize its shelf life. Vacuum packed frozen buffalo will keep for a year. Try looking for buffalo meat online if your local grocery stores do not stock it.

Tips for Cooking Buffalo Meat

Buffalo is cooked in the same way as beef, although its lower fat content means that it cooks faster. Fat works as an insulator and slows down cooking time, which is why leaner meat cooks more quickly. You can roast buffalo or grill or pan fry it. It is important to keep an eye on it though, so you do not overcook it, especially if you are using to cooking beef steaks and the timing associated with those recipes.

If you are broiling buffalo steaks, use a rack one notch lower down than what you would use for beef steaks, and check the meat sooner. For roasting it, turn the heat down fifty degrees less that if you were roasting beef, and use a meat thermometer to check for doneness. The buffalo steak temperature needs to read the same as for beef but it will cook faster.

Marinated Steak Recipes for Buffalo

Unlike with some cuts of beef, it is best to use a very simple steak marinade when preparing buffalo meat because this meat has a naturally sweet flavor and a complex marinade might overpower it. Combine a bottle of rich red wine with a tablespoon of dried thyme, a couple of bay leaves and a couple of juniper berries to make a great buffalo steak marinade recipe.

Let a five pound buffalo steak sit in this marinade for a day or two, and then grill, saute or broil it to rare or medium rare. Cook it to medium if you have to. Cooking it beyond medium will make it tough. This wonderful marinade can also be used on beef steaks. If you like red wine steak marinades, try adding some olive oil and fresh rosemary to it to make a different-tasting steak marinade recipe.

How to Cook Buffalo Meat

There are marinated steak recipes for every cut of steak, whether you are using beef steaks or buffalo steaks. Sometimes a very simple steak marinade is all you need to infuse your meat with the most delicious flavor. Easy Steak Marinades Help Make a Truly Mouthwatering Meal - EasySteakMarinades.net.

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How to Cook Chuck Steak

Chuck steak is a rectangular beef cut that contains some portions of the bones in the shoulders. Knowing how to cook chuck steak is very easy. By reading and following the detailed instructions in famous recipes, anyone can easily prepare and cook dishes that use the steak as main ingredient.

To help individuals who want to serve enticing dishes to their friends as well as loved ones, below are simple recipes that they can use when cooking delectable viands for special occasions.

Broiled Marinated Chuck Steak

Broiling is one of the cooking techniques that can be used in preparing this special beef cut. The recipe uses this technique to ensure that the meat is properly cooked. To start with, it is important to get all the ingredients to avoid experiencing delays. The dish contains three pounds chuck steak, ¾ cup soy sauce, ¼ cup white vinegar, three tablespoons Worcestershire sauce, two tablespoons salad oil and a teaspoon of ground ginger.

Mix all the ingredients in a medium size bowl. Add the meats and coat with the mixture. Marinate the meats for four hours. Be sure to refrigerate the meats and the mixture to prevent the food from being contaminated. Preheat broiler to medium setting. Arrange the meats on the broiling pan. Place inside the broiler and cook for an hour or one and a half hour. Brush the meats with excess marinate occasionally. The dish serves four individuals.

Deviled Chuck Steak

This enticing and scrumptious dish contains four pounds chuck blade steak, six tablespoons softened butter, a tablespoon of Worcestershire sauce and a teaspoon of dry mustard. In addition to these, it contains ½ teaspoon curry powder, ¼ teaspoon salt, ¼ teaspoon pepper and a cup of dried bread crumbs.

Heat the grill at least an hour before serving the dish. Remove excess fat from the meats. Use a meat tenderizer to enhance the texture of the steaks. Mix the butter, Worcestershire sauce, dry mustard, pepper, salt and curry powder in a clean bowl. Set the mixture aside. Arrange the steaks on the grill and cook for 45 minutes, at least 20 minutes for each side. Remove the meats from the grill. Spread each side of the meats with the mixture and pat breadcrumbs. Grill the meats for five minutes to 10 minutes. To be satisfied with this tasty dish, it is best to serve it with a healthy side dish like steamed asparagus or buttered vegetables. This simple recipe serves six individuals.

Please click these links if you want to know more about how to cook chuck steak or how to cook chuck steak in general.

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Cooking Vegetables With Waterless Cookware - Part 2

Cooking vegetables correctly does not have to be a guessing situation. By following a few simple directions, you can insure that your fresh or frozen vegetables will turn out tasty, appealing and cooked to perfection every time.

Cooking Fresh Vegetables

Cook Steak

To cook fresh vegetables, place the vegetables in a pan that is almost completely full once vegetables are inserted. When cooking with waterless cookware, cooking vegetables in too large a pan for the quantity you are cooking can be a problem. Then rinse your vegetables with cold water and pour the excess water off. The water that clings to the vegetables plus the vegetable's own natural moisture will provide enough moisture for cooking the waterless way.

Cover the pan, close the vent and cook over medium-low heat. When the cover spins freely on a cushion of water, the vapor seal has formed. Cook according to the time chart that follows: Do not peek. Doing so not only lengthens the cooking time but also increases the risk of burning your vegetables because the vapor seal is broken. When finished cooking, test for doneness with a fork.  If not done, cover the pan, close the vent and add 2 to 3 Tbsp. of water to the rim to reestablish the vapor seal. Cook over low heat for 5 to 10 minutes.

Cooking Frozen Vegetables

Do not defrost the vegetables. Again the size of pan used for cooking the vegetables is important. Once the vegetables have been placed in the pan, your pan should be almost completely full. Rinse your vegetables with cold water and pour the excess water off. The water that clings to the vegetables plus its own natural moisture will provide enough moisture for cooking.

Cover the pan, close the vent and cook over medium-low heat. When the cover spins freely on a cushion of water, the vapor seal has formed. Cook according to the time chart. Do not peek. Removing the cover will destroy the vapor seal, lengthen the cooking time, and possibly cause the vegetables to burn.

Cooking Times for Vegetables:

Artichokes (whole) (30 to 45)

Artichoke hearts (10 to 15)

Asparagus (10 to 15)

Beans, green (fresh, cut) (15 to 20)

Beans, green (fresh, French cut) (10 to 15)

Beans, green (frozen) (10 to 12)

Beans, Lima (fresh) (30 to 35)

Beans, Lima (frozen) (10 to 12)

Beets (whole) (35 to 40)

Broccoli (15 to 20)

Brussels Sprouts (15 to 20)

Cabbage, shredded (10 to 15)

Carrots, sliced (15 to 20)

Cauliflower (10 to 15)

Corn (fresh) (15 to 20)

Corn (frozen) (10 to 12)

Eggplant (5 to 8)

Greens (10 to 12)

Leeks (12 to 15)

Mushrooms (5 to 10)

Okra (15 to 20)

Onions (whole) (15 to 20)

Parsnips (sliced) (15 to 20)

Peas (frozen) (5 to 7)

Potatoes (quartered) (20 to 25)

Potatoes (whole) (30 to 35)

Potatoes, sweet (30 to 35)

Spinach (frozen) (8 to 10)

Spinach (fresh) (15 to 20)

Squash, summer (yellow) 15 to 20)

Squash, winter (25 to 30)

Squash, zucchini (20 to 25)

Tomatoes (10 to 15)

Turnips and rutabagas (25 to 30)

*Cooking times reflect the time after the vapor seal is formed, which usually takes 3 to 5 minutes. Note: To keep your vegetables hot and ready to serve, keep the cover on and the vent closed. The vegetables will stay hot in the pan for about 20 to 25 minutes.

Don't let the concept of cooking waterless scare you. When you try it, you will soon discover how easy it is to actually use waterless cookware if you follow the above principles. Yes, cooking with waterless cookware is healthy because vegetables cook in their own natural juices, but you will soon discover how tasty and uniquely flavorful your prepared meals actually are. The Gourmets Cookware offers a wide variety of quality waterless stainless steel products along with tips and healthy recipes that can be easily adapted to your waterless cookware.

Cooking Vegetables With Waterless Cookware - Part 2

Marcia Klun is an experienced cook as well as the owner and webmaster of [http://www.thegourmetscookware.com], a site that offers quality stainless steel products, such as waterless cookware sets, stockpots, cutlery, skillets, flatware, and other gourmet cooking essentials. In addition, the site offers relevant information about waterless cooking and provides a variety of healthy recipes that can be adapted to waterless cookware.

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Cooking Chuck and Cube Steak

Cube steaks are not really cubes, they are called cube steak because they are run through a tenderizer and the imprints left are little cubes. Some places also call them minute steaks.

No matter what you call them they are very popular because of their tenderness and the ease of cooking them.

There a vast variety of ways to cook cube steak. You can oven bake it with mushroom soup and mushrooms. If you like spicy food you can use it in a curry stir fry. For the traditionalist you can make Salisbury steak with it. Cube steak is also great pan fried and then simmered in either milk or brown gravy until it is tender. The way you cook it is only limited by your imagination, it cooks quickly so no matter how you like it you can have dinner on the table in no time.

There are different cuts of chuck steak. Top blade is the most tender, but chuck eye steak can also be quite tender and can be grilled or broiled, but will need to be marinated first for it to tenderize.

Seven-Bone Chuck Steak, or center chuck, is well suited to braising, as well as Arm steak and Shoulder steak since all these cuts of chuck steak are less tender.

Braising can be used for all the cuts of chuck steak and is easy to do. First you heat oil in a deep skillet and brown the steak on both sides. Then you season the steak and add a cooking liquid of your choice. One suggestion is ketchup and cola, with some water. This combination gives the meat a sweet, but tangy taste. You need to let the meat simmer for 31/2 to 4 hours, until tender.

Well, after reading this you should be ready to cook steak tonight, or at least be getting hungry.

Sturat enjoys writing articles on topics like how to cook chuck steak and how to cook cube steak. For more information you can visit us.

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How to Cook Kobe Beef Steak

As many steak lovers there are in the world today, it can't be denied that there's nothing more delicious and more succulent than steak from the Kobe beef; the kind that people would look for over and over again because it's so soft that it practically just melts in your mouth with every bite. Kobe beef is a special kind of cow's meat taken from the Wagyu cattle, which is raised from Japan. Also known as Wagyu beef, Kobe beef is known for its full flavour, tenderness, and its well-marbled texture; with polyunsaturated fats well distributed within the meat that's much healthier compared to saturated fat. Kobe can be cooked or prepared as Kobe beef steak, sashimi, shabu-shabu, teppanyaki, or sukiyaki. Nevertheless it's widely used internationally for steaks.

The dark haired Wagyu cattle produces such tender and flavourful meat because the cows are fed with organic grains, beer and sake mash. They are also regularly massaged by the farmers believing that it would soften their skin and tissues thus increasing the quality of the meat. Even the United States of America produces what is called the Kobe style beef, wherein Wagyu Cattle is crossbred with Angus cattle and raised and fed in the same manner. Yet they say, nothing beats the original Kobe beef.

Cook Steak

So how is the Kobe steak prepared? It's not cooked the way other steaks are. Japanese chefs who cook this exquisite meat always emphasize that any mistake in preparation, including over cooking, can easily lessen the beef's flavour and tenderness. The first thing to consider is the marinade used. Marinating the Kobe meat beforehand will help retain its juiciness and suppleness. It's not wise to use sharp vinegars and excessive marinades as it might overrun the natural flavours of the Wagyu beef. It is suggested that different kind of sweet marinades such as berries and other citrus fruits and flavours would be perfect to five the steak an exotic taste.

Now when cooking, the steak should not stay on the griller or the skillet for a very long time. That would just toughen up the beef before anyone notices. That's why it's advisable to really turn the heat up before placing the steak on a clad iron skillet for example, so it does not get overcooked. Ideally, it should be placed on one side for a minute and then immediately turned for about another minute. The secret is in keeping the inside juicy, nice, and red while searing the outer part and edges making it crisp. If the Kobe beef steak is not overcooked, its natural fat will drain out and release its natural flavour. So the best way to enjoy the Kobe beef steak is never well done. If cooked the right way one may enjoy all the benefits it provides over other cuts of beef.

How to Cook Kobe Beef Steak

For more information on Kobe Beef Steak, visit the Kobe Beef online store.

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A Quick Dinner Recipe, Chinese Style Pepper Steak

On those busy nights when dinner seems like an obstacle to overcome, you need some good quick dinner recipe ideas that take 20 minutes and taste like a million. What could be easier than a stir fry? A little beef, onion, and pepper stir fried with a few seasonings, and you have one of those sure to please favorites. Once you have the vegetables and meat sliced, everything goes very quickly. A couple of quick stirs and 15 minutes of simmering.

Remember to start the rice before cooking the Pepper Steak. The rice will take a little longer and should be started first. Serve with a frozen egg roll if you like, or perhaps some egg drop soup. Bring out the chopsticks and have a little fun.

Chinese Style Pepper Steak

2 pounds boneless top round steak

¼ cup vegetable oil, or less as needed

3 medium size green peppers, sliced

1 cup thinly sliced celery

1/3 cup diced onion

2 cloves garlic, mince

1 cup beef broth

1 teaspoon salt

¼ teaspoon pepper

¼ cup soy sauce

¼ cup water

2 Tablespoons cornstarch

Hot cooked rice

Slice the steak thinly across the grain. This is easier if you partially freeze the steak.
Brown the steak in a little hot oil in a large skillet.
Add the green peppers, celery, onion, garlic, broth, salt and pepper. Cover and simmer for 15 minutes or until the vegetables and beef are done.
Combine soy sauce, water and cornstarch; stir well. Add to meat mixture. Cook, stirring constantly, until thickened, about 1-2 minutes.
Serve over rice, Serves 8. Chopsticks are optional.

Diane Watkins is a busy mother and southern style cook. She enjoys cooking, teaching, and writing about good food and family. For more information on southern cooking and recipes visit her website http://www.easysoutherncooking.com

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The Pleasure of Grilling Rib Eye Steaks

Ask anyone you know about what he would like to eat on his next night off and for sure, you will hear one answer -steak. And ask any steak lover about what they think is the best steak and around 50% of them would tell you that it's none other than a grilled rib eye steak. Are you surprised? You shouldn't be because after a tiring week of working, every one of us craves for a delicious yet easy dinner. Especially in summer, there is nothing as fulfilling and as sumptuous as a beautiful rib eye steak grilled on hardwood fire. The habit of building a fire, the tempting aroma and the delightful flavor of grilled rib eye all contribute to the simple pleasure of the tradition of grilling rib eye steak.

If you have already had the experience of grilling rib eye steak on a live fire, for sure, you have already felt that pleasure mentioned above however, if you haven't, just read on and take advantage of the few guidelines that will help you get the delight of grilling rib eye steak as well as the great results you are looking for, for that sumptuous dinner anybody would want to have.

Cook Steak

How to Have Succulent Grilled Rib Eye Steak:

Grilling rib eye steak is like grilling any other type of steak. You should begin with the quality of meat cut the right way. If you are able to do this, your grilled rib eye steak will certainly shine without the need for elaborated tenderizers or flavorings. How would you assess the quality of meat you will be using for your next grilling rib eye steak agenda? Remember that prime meat is superior, choice meat is just a runner up and select is third placer and you shall never choose "select" meat for a steak. The grading system of meat especially the rib eye is based on the amount of the visible fat that shows throughout the muscle tissue and this is called marbling. The meat for your grilled rib eye should be richly marbled and when this is the case, it gets higher grade because it is juicier, more flavorful and tenderer. This is because of the intramuscula fat that bastes and melts while grilling it. Also, because the fat in the meat insulates, marbling can provide the prevention of the meat being overcooked.

Planning on Grilling Rib Eye Steak? Try the recipe below:

Grilled Rib Eye Steak

Ingredients:

2 20 oz boneless rib eye steaks (about 1 ½ inches thick)
1 tbs. of fresh thyme leaves 2 tbs. of black pepper (freshly ground)
1 tbs. of extra-virgin olive oil 1 tbs. of course salt

Cooking Directions

1. Mix the thyme, olive oil, and black pepper in a dish and make sure to rub both sides of steak with an equal amount of the mixture. Set aside while preparing the grill.
2. Make sure that the fire is hot enough to cook the steak. Sprinkle a small amount of salt on the sides of the steak. Grill one side for 5 or 6 minutes and another side for 3 or 4 minutes.
3. Serve the steak on a serving platter. Have it rest for around a minute or two for the juice of the steak to settle.

Now that you know how to grill a rib eye steak perfectly and you've got one great recipe, you are set to have that sumptuous dinner brought to you by grilling rib eye steak.

The Pleasure of Grilling Rib Eye Steaks

Inside The Grilling Coach you will find recipes, techniques and videos for cooking great steaks, ribs, chicken, vegetables, and much much more. Visit us at: http://www.TheGrillingCoach.com

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Steps to Cooking the Perfect Steak

There is nothing better than a juicy steak meal for dinner, no matter what the season. There are as many ways to cook steak as there are varieties of this meat. The best ways all use dry heat, because it allows the exterior to caramelize and brown, providing the meat with more flavor.

Before cooking or grilling steak, allow it to come to at least 70 degrees Fahrenheit. This will prevent the steak from contracting when it meets the heat, which causes it to toughen. Rare steaks should be cooked to 120 degrees, medium rare to 125 degrees, and medium to 130 degrees Fahrenheit. Let the steak sit for five to ten minutes before being served so that the juices will redistribute themselves while the meat continues cooking.

Purists will drop the steak right on the grill at this point, but there are ways to flavor the steak without saturating it in some type of marinade. Dry rubs work wonderfully, as so spice mixtures. By adding just a little bit of extra virgin olive oil to the surface of the steak, the mixture can be rubbed in without having to score the meat. Of course, scoring the meat will enable the spices to penetrate deeper, adding the flavor throughout the steak.

Preheat your grill so it is nice and hot before putting the steak down on top of it. The steak will take about 8-12 minutes to cook, depending upon how well you want the steak done. One key component to cooking the perfect steak is to make sure that it is only turned once. For instance, if you are making it medium rare, it should be cooked for about four minutes and then turned over, another four minutes and removed.

Steak may look intimidating, but it is actually one of the easiest things to cook on the grill. Play around with different combination's of marinades or dry rubs until the combination is found that you really enjoy. Once you find that secret combination, just remember to cook the steak at room temperature and only turn it once. The steak will be cooked evenly and have those beautiful grill marks that make your mouth water.

If you like cooking your own food, why not try southern cooking with a Presto Deep Fryer? You should also check out another great appliance to improve your skills, the Presto Electric Skillet.

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Cooking on a Propane Grill

If you have always cooked over charcoal, cooking on a propane grill can be a bit of a challenge. Propane as a cooking fuel provides a few new challenges and differences from charcoal. Propane also has some unique benefits over charcoal. Propane burns clean, so you do not taste the fuel used to cook your food. Propane also provides for very easy cleanup. Finally, propane is easy to replace and is very cost effective.

One of the great advantages of cooking with gas is that you do not generally taste charcoal or charcoal flavored smoke in your food. There are times when you do want to taste the fire fuel, such as when you smoke food over low and slow heat; however, gas grills are generally not used for this purpose. Rather, gas grills are used to grill meat, vegetables, and even fruit and in most cases it is better to taste the fire but not the fuel.

Cook Steak

Using a gas tank as the fuel for your grill also makes it very easy for you to clean up. You don't have to deal with smoldering charcoals and what do with them. If you are just grilling a few things, you likely only need to turn off the grill and hit it with a wire brush and cleanup is done. It just is not that easy if are using charcoal or wood; with these fuels you must do a lot of work to get the fire started, must wait a long time after the food is done for them to cool down, and then find a proper place to dispose of them without turning everything you touch black. Gas provides optimal convenience for grilling and cleanup.

Finally, propane is very cost effective. A tank can last for several months worth of weekend grilling at a cost of just to . Wood and charcoal can cost this much for just 2 to 3 grilling sessions. You must also store wood or charcoal and ensure that it doesn't get wet; you don't have this problem with a tank.

For most day to day grilling, gas grilling is the best choice for convenience and quality. There are certain cases where the flavor of smoked wood really enhances the food, but this is generally not done in day to day cooking and so gas is recommended. You can cook delicious and healthy meals on a gas grill and end up with very little cleanup work... the best of both worlds.

Cooking on a Propane Grill

For information on Weber Propane Grills visit Michael's website. On his Propane Grills site he reviews different grills for usability and quality.

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How to Cook Kobe Beef Steak

As many steak lovers there are in the world today, it can't be denied that there's nothing more delicious and more succulent than steak from the Kobe beef; the kind that people would look for over and over again because it's so soft that it practically just melts in your mouth with every bite. Kobe beef is a special kind of cow's meat taken from the Wagyu cattle, which is raised from Japan. Also known as Wagyu beef, Kobe beef is known for its full flavour, tenderness, and its well-marbled texture; with polyunsaturated fats well distributed within the meat that's much healthier compared to saturated fat. Kobe can be cooked or prepared as Kobe beef steak, sashimi, shabu-shabu, teppanyaki, or sukiyaki. Nevertheless it's widely used internationally for steaks.

The dark haired Wagyu cattle produces such tender and flavourful meat because the cows are fed with organic grains, beer and sake mash. They are also regularly massaged by the farmers believing that it would soften their skin and tissues thus increasing the quality of the meat. Even the United States of America produces what is called the Kobe style beef, wherein Wagyu Cattle is crossbred with Angus cattle and raised and fed in the same manner. Yet they say, nothing beats the original Kobe beef.

So how is the Kobe steak prepared? It's not cooked the way other steaks are. Japanese chefs who cook this exquisite meat always emphasize that any mistake in preparation, including over cooking, can easily lessen the beef's flavour and tenderness. The first thing to consider is the marinade used. Marinating the Kobe meat beforehand will help retain its juiciness and suppleness. It's not wise to use sharp vinegars and excessive marinades as it might overrun the natural flavours of the Wagyu beef. It is suggested that different kind of sweet marinades such as berries and other citrus fruits and flavours would be perfect to five the steak an exotic taste.

Now when cooking, the steak should not stay on the griller or the skillet for a very long time. That would just toughen up the beef before anyone notices. That's why it's advisable to really turn the heat up before placing the steak on a clad iron skillet for example, so it does not get overcooked. Ideally, it should be placed on one side for a minute and then immediately turned for about another minute. The secret is in keeping the inside juicy, nice, and red while searing the outer part and edges making it crisp. If the Kobe beef steak is not overcooked, its natural fat will drain out and release its natural flavour. So the best way to enjoy the Kobe beef steak is never well done. If cooked the right way one may enjoy all the benefits it provides over other cuts of beef.

For more information on Kobe Beef Steak, visit the Kobe Beef online store.

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How to Barbecue Steak

BBQ Steak

How many times have you done a steak on the grill and it has come out really dry and tough. A simple step by step process will ensure you get great barbecue steak every time. People prefer their steaks differently, some like it quite rare well others prefer it well done.

Cook Steak

Know how long a steak must be grilled for to get it done perfectly, just the way you want it.

When purchasing your steak you must specify to your butcher what cut you want. Are you going to purchase a fillet or T-bone steak for instance? More tender cuts like the fillet seem to work better on the barbecue.

Preparation & Seasoning

Try buying your steak the same day you plan on grilling it. Steak seems to dry out if you freeze it then thaw it. If you did freeze it, let it thaw out over night in the refrigerator rather than the microwave.

For a healthier meal trim off any excess fat, fat tightens when you cook it and can cause the meat to curl. Don't over marinate steak especially fillet, as it has such a great natural flavour.

A bit of garlic and salt will bring out the natural flavour. Use ingredients like red wine and BBQ sauce to give it a coat of oil and leave in the refrigerator for an hour, before you start grilling. By leaving it in the marinate for an hour you allow it time for the flavours to sink through.

Steak Grilling

The most important rule with steak is to sear the outside and slow cook the inside. By doing this you lock in the natural juices and flavours. To start set your grill to its maximum temperature, and grease the grill grid with some olive oil.

Place the meat on the grill with tongs and never use a fork or anything that can pierce it. Grill the steak for a minute on each side to create a crispy outer layer. Then turn the heat down to a medium heat and slow cook the inside. Steaks are done in about ten minutes for a medium to rare, depending on the size of the cut. Grill for about sixteen to eighteen minutes for well, depending on the thickness.

Don't serve your steaks straight away, let the juices settle for about five minutes. That is how you prepare the perfect steak.

Tips on Grilling Steaks!

How to Barbecue Steak

I'm 24, originally from Johannesburg South Africa but recently moved to Marbella Spain. My hobbies include tennis, gyming and barbecuing.

I have a barbecue and recipes website. I love the outdoors and spend most my free time on the beach.

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Cooking on a Propane Grill

If you have always cooked over charcoal, cooking on a propane grill can be a bit of a challenge. Propane as a cooking fuel provides a few new challenges and differences from charcoal. Propane also has some unique benefits over charcoal. Propane burns clean, so you do not taste the fuel used to cook your food. Propane also provides for very easy cleanup. Finally, propane is easy to replace and is very cost effective.

One of the great advantages of cooking with gas is that you do not generally taste charcoal or charcoal flavored smoke in your food. There are times when you do want to taste the fire fuel, such as when you smoke food over low and slow heat; however, gas grills are generally not used for this purpose. Rather, gas grills are used to grill meat, vegetables, and even fruit and in most cases it is better to taste the fire but not the fuel.

Using a gas tank as the fuel for your grill also makes it very easy for you to clean up. You don't have to deal with smoldering charcoals and what do with them. If you are just grilling a few things, you likely only need to turn off the grill and hit it with a wire brush and cleanup is done. It just is not that easy if are using charcoal or wood; with these fuels you must do a lot of work to get the fire started, must wait a long time after the food is done for them to cool down, and then find a proper place to dispose of them without turning everything you touch black. Gas provides optimal convenience for grilling and cleanup.

Finally, propane is very cost effective. A tank can last for several months worth of weekend grilling at a cost of just $15 to $20. Wood and charcoal can cost this much for just 2 to 3 grilling sessions. You must also store wood or charcoal and ensure that it doesn't get wet; you don't have this problem with a tank.

For most day to day grilling, gas grilling is the best choice for convenience and quality. There are certain cases where the flavor of smoked wood really enhances the food, but this is generally not done in day to day cooking and so gas is recommended. You can cook delicious and healthy meals on a gas grill and end up with very little cleanup work... the best of both worlds.

For information on Weber Propane Grills visit Michael's website. On his Propane Grills site he reviews different grills for usability and quality.

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Best Grilling Times For T Bone Steak

Ask every meat-lover you know and steak will definitely be one of their favorites. True enough, steaks such as porterhouse or T-bone captures the heart of every carnivore due to its rich taste and great flavor. On the other hand, eating and enjoying steak is different than actually cooking one. In fact, many people are having a hard time grilling that perfect steak at hand. With this problem in mind, we are about to reveal the best grilling times for T Bone steak as well as other tips for every known enthusiast.

Indeed, there is no satisfying meal than mashed potatoes and a huge piece of steak. Add some gravy and you are bound to one gastronomical feast. With regards to proper cooking, all you have to remember are the following:

Cook Steak

First, to grill that perfect and juicy steak, you have to equip yourself with the right and proper cooking equipment. Be it a charcoal or electric grill, the key to having the best steak in town always starts with preparation of materials and ingredients. As for the grilling times for T Bone steak, here is a simple guideline. For T-Bone steaks that are 3/4 inches thick, the best cooking time would be from 10 to 12 minutes. As for the 1" thick T-Bone, the suggested grilling time would be 14 to 16 minutes.

These suggested times are great tips for beginners, especially if you are not that skilled in cooking. It is also best to concentrate on cooking your steak separately before adding other ingredients such as vegetables. In this case, you do not have to focus on two things at once and multi-task. When following these grilling times for T Bone steak, remember that 1-1/2 inches thick meats are supposed to be placed on racks that are about 4 inches above the heat. It is also recommended to allot 2 to 3 minutes per side of cooking to achieve desired doneness.

Another great tip is that you have to make sure that your coals are medium hot. It is also best to use tongs in turning meats to avoid eventual loss of juices. Marinating the meats beforehand is also preferred, as this helps in adding flavor and taste. Suggested grilling times for T Bone steak, meanwhile are also helpful reminders to avoid overcooking of desired meat pieces.

As a general rule, a beginner should remember to prepare his materials, ingredients and food items before grilling. Estimated times are usually interpreted by grilling one side of the steak until brown if not half the suggested time for grilling. From there, you can now turn the meat over and continue cooking. Grilling times for T Bone steak can definitely help you in perfecting the art of cooking steaks. And while many tips and suggestions are welcome, using your own judgment is still necessary in achieving what seems to be the perfect, juicy and delicious T Bone come dinner.

Best Grilling Times For T Bone Steak

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Tips For Homemade Steak Marinades

If you have marinated a steak before, the chances are that you used a readymade bottled marinade. There are lots of wonderful steak marinades available but making your own steak marinades is a much better idea, for various reasons.

First of all, a homemade steak marinade will have a fuller flavor and richer taste than anything store-bought will. You can choose from hundreds of delicious steak marinade recipes and adjust the ingredients until it has the right flavor.

Creating a steak marinade is not time consuming and most of them are just made by stirring some ingredients together. You might have to crush a clove of garlic or slice a lemon but marinades are not difficult to make.

Making Marinades in Bulk

A lot of them can be made in bulk because they stay fresh for weeks if you store them in an airtight container. If you are going to do this, do not use fresh garlic, onion or something else, which will not keep long. Teriyaki sauce, soy sauce, herbs, spices and Worcestershire sauce are examples of marinade ingredients, which do keep well though.

If you boil the marinade and then can it or transfer it to an airtight container, it will keep for weeks. You might prefer just to make the amount you need though. There are so many marinades to make that it is fun making a new one each time you want to cook steaks.

The Best Marinades for Tenderizing Meat

Add pineapple juice to your marinade recipe if you want to tenderize the meat. This is because it contains an enzyme, which breaks down proteins and can tenderize any cut of steak to perfection. You can also add salt to help with tenderizing but nothing works as well or as quickly as pineapple juice does. Marinate thick beef steaks or pork for up to twelve hours.

If you are leaving your steaks to marinate overnight, be careful not to add too much salt. Salt works quite quickly as a tenderizer, which makes it unsuitable for marinating meat for a long time unless you like your steaks mushy. If you are using salty ingredients like fish sauce, teriyaki sauce, soy sauce, oyster sauce, or Worcestershire sauce, you will not need to add extra salt anyway.

Making Your Meat Soak Up Maximum Marinade

Lightly tenderize the meat before marinating it or poke holes in it using a steak knife or meat fork. This encourages the marinade to penetrate more deeply into the meat and give it a better flavor. You can also add the marinade and meat to a freezer bag and massage the sauce into the meat through the plastic. The longer you leave your meat to marinate, the more intensive the final flavor will be.

Some steak marinades can be used to baste the meat as it cooks and this can further enhance the flavor. Another option is to boil the marinade for five minutes (this destroys any bacteria from the raw meat, which has been marinating in it) and serve it as a sauce with your steaks.

Marinated steak recipes can bring out the best taste and texture of steak. Whether you use steak tips marinade or a marinade for a different cut of steak, making your own means a perfect flavor blend and great results.

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

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