How to Marinate Steaks - 6 Steps to Have the Perfect Steak

If you are grilling out, you will want to know how to marinate the steaks before you start. Whether you choose steak or chicken, these simple steps will help you have the perfect grilled meat of your choice. Here are some quick steps to help you get the perfect steaks.

1. Choose Your Meat - When grilling steaks, the best cuts are flank, sirloin and round. Tougher meats can be better for grilling than more expensive cuts.

2.  Add Spices - Next, you will want to choose some spices to add to the meat. Many people prefer to just use salt and pepper. Just rub the salt and pepper all over the steak.

3. Choose Your Marinade - Next you will need to choose a marinade for your steaks. Italian dressing and Worcestershire sauce can be great. KC Masterpiece and Lawry's also make some great marinades for steaks. Adding something acidic like lemon juice to your recipe will help make your steaks even more tender.

4. Add Your Marinade - Put your steaks in a freezer bag or container. If in a container, coat them with the marinade and flip them around a few times to make sure they are properly coated. If you put them in a freezer bag, just pour in the marinade, seal the bag, and shake it around to fully coat the steaks.

5. Refrigerate - Next you will need to refrigerate your steaks anywhere from 2 hours to 24 hours. The longer the better, just don't exceed 24 hours as the steaks will start to get mushy after that.

6. Grill - After you have properly marinated your steaks you can fire up the grill and get started!

Learn more about marinating and find great marinade recipes to help you have the perfect meal!

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How To Cook Salmon In an Oven That Everyone Will Love

If you love salmon, but you have no idea how to cook salmon, read on. It's very easy and delicious and something your family will actually enjoy eating.

First, take your salmon and slice it in the middle, so that it will be a pocket. Don't cut it all the way through. You want to leave around a half an inch still together.

Place small lemon slices inside your 'pocket.' You want to add around two chopped cloves of garlic and some black pepper to your liking. Now, one of the easiest ways to learn how to cook salmon is to start off cooking it in the oven.

Place some aluminum foil around the salmon, and close it loosely. Heat your oven to 350 degrees and pop in the salmon.

You want to let it cook for about 8 to 10 minutes. Then check the salmon to see if it's done. When you're learning how to cook salmon, one tip is to check and see if the meat is flaky or still 'heavy.'

If it's still a bit undercooked, return the salmon to the oven for about 3 to 4 more minutes. Then, take the salmon out of the oven and let it sit in the aluminum foil for a few more minutes. You can then serve the salmon with some of your favorite sauce, like lemon and butter or marinara.

Once you learn how to cook salmon in the oven, you can move on to more difficult ways like the stovetop or grill. Enjoy!

Make sure to eat a Healthy Dinner and enjoy some Easy Healthy Dinners your entire family will enjoy.

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How to Use Steak Marinades For Maximum Flavor

There is a reason why marinated steak recipes are so popular and it is all down to flavor. A steak marinade is useful for breaking down the tough connective tissues in meat, which tenderizes it, but the best thing about a good steak marinade recipe is the incredible taste it imparts to the meat.

The best steak marinade recipes will give the steak a hint of flavor but still let the meat taste shine through. After all, you do not want to disguise the flavor of the meat. The whole point of cooking steak is for the wonderful rich and meaty taste and a marinade simply boosts this.

Tips for Marinating Steak

The simplest way to apply a steak marinade recipe is to put the marinade and your steak in a Ziploc bag and refrigerate it for a few hours or overnight. You can also marinate the meat in a shallow glass dish.

If you are marinating an already tender cut of steak the steak marinade recipe will probably advise you to marinate it for a couple of hours rather than overnight. Tougher cuts can be marinated for longer because the marinade will make them more tender. Over-tenderizing an already tender cut of meat will make it mushy though and there is no point in spending money on good steaks and then ruining them!

If you are new to marinating steak it is best to follow a few good marinated steak recipes and then you will learn about which marinades go with which steaks, how long to marinate different types of steaks and which kinds of marinade recipes you and your family enjoy the most.

If you want to freeze steak, you can add a marinade to it before freezing. When it thaws out, it will be marinated and ready to cook. Do not forget to label the package though, so you know that the meat is marinated and what is has been marinated in.

How to Cook Marinated Steak

Slash through the fatty outer layer on the steak, avoiding the meat itself, before you cook it. This will stop it curling up. You can pan fry, grill or broil tender steaks.

Slow braise or pan fry tougher cuts. Steak is not a good meat to cook in liquid. You should cook it dry or with a little oil or butter, depending on what the recipe recommends and the cooking method you have chosen.

If you have a heavy griddle or skillet, use this for cooking your marinated steak because heavy metal is good at maintaining heat and not cooling down too much when you add the meat. Heat the pan before you add the steak so the outside of the meat sears quickly, locking the juices inside.

Cook the steak on one side and then turn it over and do the other side. If you turn the meat too many times it will stew instead of sear, which means it will not be so succulent. Let steak rest for at least five minutes before you serve it, to allow the juices to redistribute.

There are lots of marinated steak recipes you use to give steak maximum flavor. You can marinate any cut of steak with a good steak marinade recipe and even tough cuts can be made wonderfully tender and flavorful.

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

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Three Great Enchiladas From One Basic Recipe

Enchiladas are good but a little variety helps. Here is how to make chicken, steak, and cheese enchiladas all at the same time. Oh, did I forget pork?

Meat Selection

Beef: I like steak enchiladas but you need good beef that is tender and flavorful. Some of the restaurants around here use ground meat in their enchiladas. These are the restaurants I never visit twice.

When I first started working as an engineer in Colorado (about a zillion years ago), an old industrial engineer told me this: Never buy a breaded piece of meat!

He went on to say that any old piece of meat could be breaded and you just don't know what you are getting. It could be as old as the hills, unrefrigerated, contaminated, dropped on the floor and stepped on, or fetched out of the grease trap as far as you know.

The same goes for ground meat. Who knows it's real history? In enchiladas it gives the wrong texture and the wrong flavor.

So buy a good piece of beef. You don't need much because there are other things in the enchilada. Most of the good Mexican restaurants around here put in too much meat. You don't need it.

For that matter, they use too much cheese. My heart surgeon doesn't like that, but my wife does.

Pork is a good substitute for beef or chicken for those who prefer the flavor of pork. In 1956 when, with a fellow engineering student, I drove to Massachusetts to work for the Norton Company for the summer, we passed through Iowa. The hogs there were just like the hogs on our church welfare farm. They looked more like elephants than hogs.

I moved to Iowa in 1966 to teach in the engineering department at Iowa State University. By then, the hogs were lean and mean, still long but not fat. That change made pork an acceptable lower fat meat. And pork has a great flavor for enchiladas.

Meat and Poultry Preparation

Fresh, frozen, or canned meats can be used to prepare enchiladas. If you use frozen meats or poultry, thaw it out at room temperature or in the refrigerator. If you are like me and at times in a big hurry, then place the meat or chicken in the microwave and thaw it out. I have a freezer full of Omaha Steaks® products sold me to the nice folks there by telephone. I can't say no! So I usually get my meat from the freezer.

I like to use a whole dead chicken so I let it stew in pomegranate juice until the chicken is ready to fall of the bones. Pomegranate juice seems to penetrate the chicken better than other juices and give a fabulous flavor, especially the next day.

If you use chicken breast, they are easy to slice even when frozen. For me, I want some brown meat so I use the whole critter.

When I say use a "dead" chicken, I mean it. Years ago my dad decided to buy a live turkey for thanksgiving. He killed it in the basement where it ran wild for the longest time and spurted blood from hell to breakfast finally creating a bloody feathered mess. When I was a kid, we chopped the heads off chickens and let them flutter hither and yon in the yard. Who needs that?

I buy Kirkland® canned chicken at Cosco®. It has a nice tecture and flavor and is very good in soups and chicken salad when you are in a hurry. I'm not much for canned meatsm but they are different now days, and there are some good choices to make. Spam® is still available but I'm not sure I would want a Spam® enchilada. Canned or prepared in the frying pan, season the chicken with poultry spice, creole spice, teriyaki sauce or whatever you want.

For other meats, slice the meat in to short strips. Keep each meat separately from the other ingredients. (You can use left over meat from that Sunday roast too and other than slicing in to short strips or small cubes, no other preparation is needed.)

Put some canola oil in a frying pan with a clove of garlic. Make sure the oil is hot. (You probably do not need much oil, so you may be able to just spray the pan and not use the garlic.) For steak, I like to use Omaha Steaks® All Natural Steak Seasoning. Another seasoning I like for about everything is Spice Island® Beau Monde seasoning. Tampa Spices® have a full range of low-cost spices (packed by M.I.S., POB 2081, Gibsonton, FL 33534). I like their creole seasoning and their meat and poultry seasoning.

Prepare each meat separately and put each in a separate bowl. Have one bowl with just grated cheese. (More about cheese below.)

Preparing the Enchilada Mixture

In a frying pan with hot olive oil (or your favorite oil) fry slices of bell pepper, green chilies (You can add the green chilies from a can if you like. They are a nuisance to clean and slice.), onion, a small hot pepper variety (remove the innards and seeds if you don't want the enchiladas to be too hot), cumin, and salt and pepper. Add a trace of cayenne pepper if so inclined. You also can add chopped black olives; which I do because my wife likes them and I can tolerate them. Drain the mixture and place it in a bowl.

Now, mix some of this stuff into each bowl of meat or poultry. Leave some for cheese enchiladas.

The Tortillas

I have a tortilla maker along with the floor. It was a Christmas gift from my daughter who is married to a great enchilada maker. I used it once. Now, I go down the street to the panderia (Mexican bakery) and buy corn or flour tortillas. (Note: I also buy those round loaves of bread. I cut a circle out of the top, remove the filler bread, and fill them with hot soup. I take the top circle and toast it, then put garlic butter and Parmesan cheese on top. That is called a home-made soup bowl.)

You can also buy tortillas at any grocery store. Before you use the tortillas you may need to soften them. Mine are fresh so I can just roll the ingredients into the tortilla. When they are not soft, or if I want to just roll up a tortilla with the ingredients and eat it, I drop them into a frying pan with hot oil, flip them, and take them out. It takes about two seconds on each side. Don't burn yourself. Usually, I am going to cook my tortillas in the oven so I just drop three tortillas on the rotating glass platform in my microwave oven and cook them for less then a minute to soften them.

Preparing the Enchilada Sauce

The way I usually prepare enchilada sauce is go to the store and buy Hatch® brand enchilada sauce made in Deming, NM. There are two varieties to choose from. I like the green chili style, but the red or tomato style is equally good. All brands are not the same so you may have to test the brands to see which sauce you like. Here is what I suggest: ask a clerk or stock boy which brands are hot. No, not that "hot." Which brand is the top seller.

When you read the label on the can, see if it is "mild," "hot," or "holy jamoly!" I always buy mild. I can always make it hot if I want to which is never because of my wife and Idaho guest.

Enchilada sauce is expensive. You can easily make your own if you are not lazy like me. Here is how you do it:

1. Put a tablespoon of oil in a hot frying pan.

2. Stir in 3 tablespoons of flour. Stir until brown. (Cajuns call this a "rue.")

3. Add 6 tablespoons of chili powder to 2 cups of water or meat stock (beef or chicken broth would work). When the powder is dissolved in the water or stock, add it to the flour and oil rue. Add ½ tsp of garlic powder (why not just garlic?)

4. Bring the mixture to a bubbly boil, stirring frequently. Simmer for 5 minutes.

That will make you 1 2/3 cups of sauce.

Note: Chile powder is a mixture of cumin and cayenne pepper. To cut back on "hotness," cut back on the chili powder and add more cumin. Cumin is what makes chili taste good but not "hot."

Putting it All Together

Spray oil onto the surface of a baking pan or casserole dish. Soften a tortilla. Place
one of the meat mixtures into the tortilla and roll the tortilla. Place it into the pan or casserole dish. Do it again and again until the mixture is gone. Repeat for the next chicken or meat mixture.

For cheese tortillas, mix grated cheese with the basic enchilada mixture and roll it and place it into the pan or casserole dish.

Remember where you place each type of enchilada. They all look the same when cooked.

Now, pour enchilada sauce all over the place--over, under, and between the enchiladas. Top with shredded cheese. You can try a Mexican mix of cheeses, Colby, Monterey Jack, Parmesan, Mild, Cheddar, or whatever.

Cover your dishes with aluminum foil.

Preheat the oven to 325oF. Place your fantastic creations in the oven and cook for 35 minutes. When the cheese is melted and all looks great, take them from the oven and let them sit for a while before serving.

THAT'S IT! Good eating!

Just a note: yesterday we had guest, but some couldn't show up because of sickness. I had enough enchiladas left over to feed an army. So that's what I did. I took them over to my son's house to feed his 13 kids.

The End

John T. Jones, Ph.D. (tjbooks@hotmail.com), a retired college professor and business executive, Former editor of an international engineering magazine. To learn more about Wealthy Affiliate University go to his info site. If you desire a flagpole to Fly Old Glory, go to the business site.

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How to Cook Prime Rib - Tips For Cooking Delicious Prime Ribs

Are you afraid to cook prime rib because it's such an expensive piece of beef? It's not that difficult, takes few ingredients and it's an entree that will definitely impress your guests. Remember to buy the best grade of rib roast you can afford. The higher the USDA (U.S. Department of Agriculture) grade, the better the meat will taste. If you can find a grocery store where the butcher will age the beef, you'll get even better taste.

Most chefs recommend trimming the excess fat before you cook prime rib. But you should leave on a thin layer of fat to give you maximum flavor. They also say your roast won't cook evenly and thoroughly if you put it in the oven cold. Let the meat stand at room temperature a couple of hours before cooking.

Here's an easy recipe to try the next time you entertain.

8 to 10 lb. rib roast
1 tbsp. extra virgin olive oil
2 tbsp. salt
1 tbsp. pepper

Preheat your oven to 425 degrees. Wash the roast; rub with the olive oil, salt and pepper. Set it on a rack in a roasting pan and place in oven. Roast your meat 15 minutes per pound. Check the internal temperature of the roast with an instant-read thermometer after about 90 minutes of cooking: 125 degrees for rare, 135 degrees for medium and 155 degrees for well-done. Remove the roast form the oven. Transfer to a cutting board and cover loosely with an aluminum foil tend. Let meat rest for about 30 minutes before cutting.

Here's a really easy way to cook prime rib, and it's practically foolproof!

rib roast
garlic powder
kosher salt and freshly ground black pepper

Preheat your oven to 500 degrees. Wash the roast; sprinkle it with garlic powder and salt and coat it with the freshly ground black pepper. Place the roast in a roasting pan. Do not cover it, or add water. Place the roast in the preheated oven. Immediately lower the temperature to 475 degrees. Roast for about six to seven minutes for each pound of meat. Pay attention to the time, so you don't overcook. Turn off the oven, but don't open the door. Leave the roast in the oven for about 2 hours. It is important not to open the oven door during this time in order not to lower the heat. When the time is up, you should have a nicely cooked medium-rare prime rib.

Cook prime rib for your next special occasion and serve it with horseradish sauce. All you need to do is combine 1/2 cup of sour cream. 3/4 cup of prepared horseradish and a pinch of salt to taste. Refrigerate after mixing.

Make an au jus sauce to offer along with the horseradish. After you remove your prime rib from the pan, deglaze the pan by pouring in about 1/2 cup of beef broth, canned or homemade, and bring to a boil. Stir, scraping the brown bits off the bottom of the pan. Season with salt and pepper. You can also add in a package of dry au jus mix and garlic powder.

Wendy Pan is an accomplished niche website developer and author.

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Can the Gt Xpress 101 & Xpress Redi-Set-Go Change the Way You Cook and Eat?

The GT Xpress 101 has been on the market for years and is designed to reduce the usage of oil and eliminate fat by cooking foods from both sides. The newer and sleeker XPress Redi-Set-Go works on the same ideals and is giving the GT XPress 101 a run for the money. Both cookers are marketed to busy and health conscious people who want to be able to make quick and easy meals in a fly without mucking up the kitchen or being forced to digest grease and oil. Both products do work as designed but there are some differences in the two.

The GT XPress 101 costs $50 and if paid all at once a second model is offered for free. The free model is extremely small and is probably sufficient for a dorm room but not necessarily a family kitchen. This indoor cooker has a compact design and runs on electricity which is nice when you don't want to heat up the kitchen. It also comes with lots of freebies like recipe books, a spatula, flavor injector and a pocket maker to make things like pitas. The company asserts that it will make low carb foods in less than 7 minutes. In a kitchen test, the GT XPress 101 performed as designed although a nutritionist stated that the amount of carbs in a food depends more on what you are cooking. Chicken and omelets both cooked in less than 7 minutes, but lean steaks were a bit chewy after 8 minutes. Although they cook fast, in order to cook for a family of 4 you would have to use the cooker twice. It is about the size of a sandwich press and is designed rather plainly - but is easy to use and operate! Most consumer reviews indicate that the product is definitely worthwhile and enables them to cook fast, healthy and tasty meals. The non-stick surfaces are easy to clean and some consumers requested the desire for the plates to be able to be removed for cleaning.

The Xpress Redi-Set-Go essentially is designed to be an indoor grill. It is advertised to bake, grill, fry or steam foods in less time than it takes to microwave. This model comes with an insertable pan to make appetizers, a double sided spatula and a food divider which is nice when cooking for multiple people. You also get a set of recipes to go along with the cooker. This also costs $50 and is impeccably designed and a perfect match for most modern kitchens. In kitchen tests the built in timer was a nice feature and foods cooked to perfection without burning on either side in around 7 minutes. Even German pancakes were made flawlessly in this multi purposed cooker. They offer a money back guarantee as well as a warranty to provide a replacement in the event of defectiveness. The cord wrap makes for convenient storage and it is definitely smaller than a toaster or toaster oven. All of the surfaces are non-stick avoiding the need for heavy oils or sprays to lubricate the grill. The inserts are dish washer safe and easy to clean according to consumer reviews.

While both of these products have definitely been able to prove their worthiness in the kitchen, the newer XPress Redi-Set-Go may be a little nicer. With the removable trays and the sleek new appearance consumers are excited about putting it in their kitchen. The GT Xpress does come with a much more detailed and comprehensive selection of recipes that can make the product much more usable in the every day kitchen. Although both speak about replacing the microwave and the oven, neither could do that entirely. For one thing they are not that large and they are not able to make side dishes, casseroles or simply heat up foods without crisping. All in all, most consumers rave about how much they use this new kitchen appliance and wonder how they got along without them. In either case, purchasing one of these will never be met with regret and they do offer a great way to quickly cook foods.

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What is a Chimenea and How Do You Cook With One?

Chimeneas are becoming increasing popular because, aside from making an attractive garden feature, they will also function as a garden heater and a barbeque.

The original chimenea has its origins in Mexico where it has been used for hundreds of years as an outdoor bread oven, but its visually pleasing terra cotta appearance has now made it one of the "must have" items of patio furniture.

So how do they work?

Chimeneas are made from two sections. The first is a spherically shaped oven with a large open side entrance and the second is a flue or chimney. The chimney section is connected to the open top of the oven section to create what appears to be a single unit. They can be anything from 3 feet to 12 feet in height.

You use the chimenea by placing it on a special stand or cradle (which may be of fired clay or iron) and which suspends the oven above the ground. Dry wood (or BBQ coals) are then ignited in the oven chamber and the action of the flue, which sucks air through the open oven and out through the chimney, does the rest.

You cook the food by placing any meats or vegetables on an open metal grill that sits within the stove section at an appropriate height above the burning fuel. This cooking platform should be supplied with the other items of the kit and may be height adjustable.

The unusual cooking action of this kind of outdoor stove is versatile and multi fold and it allows food to be prepared in a special way that produces a unique flavour.

Firstly, the heat from the burning fuel cooks the food in a char grilling style, whilst the radiated heat from the oven's side walls ensure that the heat is evenly spread within the cooking chamber enabling "all round" cooking to take place, i.e. it is not usually necessary to turn food that is being cooked in this kind of stove.

The final cooking action of chimeneas is the smoking of the food and this is produced by the powerful action of the flue which sucks the air and smoke from the burning fuel up, through, and around the food.

For this reason the selection of fuels to burn is particularly important because the smoke, flavours and intrinsic qualities of the fuel will add to the taste of the food.

Most people who cook with terra cotta stoves tend to burn wood rather than coal and the wood used can play an important role in the ultimate taste of the food. Woods sourced from fruit trees are the most popular and those with experience in using a chimenea will often add herbs or nuts to the fuel for extra taste infusions.

The types of food that you can cook with these versatile ovens range from every kind of meat and vegetable, to fruits, pies, breads and pastries. They also have the advantage of remaining hot for a long time which makes them excellent for slow cooking, or for the secondary use of providing heat in a patio area.

You can find out more about the different kinds of chimenea that are available (including those made from cast iron) at http://www.gardenheaters.net/chimeneas.html You will also see information about fire pits and fire bowls which make ideal outdoor cooking stoves.

Always ensure that children are supervised when an outdoor stove, burner or heater is in use, or is still cooling down.

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How to Cook Beef Tenderloin, the Best Part of the Cow

I've written previously about pork tenderloin being the best part of the pig. Well, the same can be said about beef tenderloin -- it's the best part of the cow.

Beef tenderloin is cut from the animal's middle, specifically the psoas major muscle, which hangs beneath the spine. Beef tenderloin is also the general name for a wholesale cut of beef from which various retail cuts are made, such as filets or tenderloin steaks. As you might guess, beef tenderloin meat is the tenderest and most flavorful kind, generally speaking.

You really don't need a recipe to cook good beef tenderloin--just follow your instincts, using your favorite preparation method as for any other kind of beef. One of the simplest ways is to rub it with seasonings such as garlic powder, salt and black pepper (the last being coarsely ground, preferably). Put the beef and a tablespoon of cooking oil in a pan on your stove top, browning the meat all over. Then put it in the oven and roast it for about half an hour at 460 degrees F or hotter, making sure to turn it occasionally.

Here's a more exact recipe if you don't care to wing it:

Ingredients

4 medium-sized beef tenderloin steaks

4 tablespoons of coarsely ground black pepper

2 gloves garlic, minced

2 tablespoons olive oil

1 teaspoon salt

Directions

1. Preheat oven to 450 degrees F.

2. Place steaks in a roasting pan. Rub steaks with minced garlic, salt and black pepper.

3. Place roasting pan in oven and cook on one side for 4 minutes. Flip steaks. Cook for 4 minutes more, or to desired state of doneness.

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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Best Grilling Tips For Steak, Chicken, and Beef

Attempting to grill anything may seem like an extremely difficult thing to do but once you get the hang of it, you'll be giving out your own Best Grilling Tips in no time. Listening to other people's opinions as to what the Best Grilling Tips are can be quite frustrating because it confuses you more but all you have to do is to find what works best for you. It just requires a lot of patience on your part and constant practicing and experimenting. For the Best Grilling Tips, simply read on and start grilling:

First, you need to decide what kind of meat you want. If you want steak, make sure that you choose a thick and well-marbled slab of meat. Beef cuts may need preliminary preparation such as boning or trimming. If you want to use chicken, choose whether you want to grill a whole chicken or if you want to just cook chicken breasts.

Grilling Beef:

1. Pre-heat the grill. You can use either charcoal or gas grill. Just remember that charcoal grills require briquettes to build a fire and gas grills need to be turned on for about five minutes before you start cooking.

2. Lightly coat the beef in olive oil and season it with pepper and coarse salt. Place it on the grill and pay constant attention to the meat. If the beef is about 75% done, flip it to the other side.

Grilling Chicken:

1. Rinse the chicken under cold water and pat it dry. Season it with salt and pepper. If you want to use a marinade, make sure that you let the chicken soak in it for several hours before you put it on the grill.

2. If you are using a charcoal grill, place the chicken next to a hot bed of coals and not directly over them. If you're using a gas grill, turn only one side of it on and leave the other side unlit. Cook both sides of the chicken for about a half hour each until the skin is a golden brown. Once it's done, remove the chicken from the grill and let it sit for ten to fifteen minutes before serving.

Grilling Steak:

1. It is very important to pick the right steak cut. Thicker steaks are ideal and it is highly recommended to choose that is well marbled, which means that there is some fat throughout the steak that will help make it juicier and richer in flavor. Let the meat reach room temperature before you start cooking. Season it simply with freshly ground black pepper and coarse salt.

2. Lightly coat the grill grates in oil to keep the steak from sticking and pre-heat the grill. It doesn't matter whether you decide to use a charcoal or a gas grill. One of the Best Grilling Tips is to always remember that cooking time depends on how big and how thick your steaks are so pay close attention to your meat. Avoid flipping your steak frequently and refrain from using a fork to check if the meat is done because this will pierce the steak and allow the juices to seep out. Use a spatula or tongs. Simply press the meat with your finger to test if it's done. Once it has reached your desired doneness, remove the steak from the grill and let it rest for several minutes before serving.

These are the Best Grilling Tips to learn especially if you're still new to the kitchen because they are simple and very easy to follow. Soon you will become a master at the art of grilling and eventually churn out the best grilled dishes for your friends and family.

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Thumb Or Meat Thermometer? - Grilling Steak Perfectly

I love a freshly grilled rare steak. Emphasis on the the rare. Just past mooing! Blood red and juicy! "Oh, Yuck" (that was the peanut gallery looking over my shoulder who obviously doesn't like her steaks the same way).

When grilling steaks one of the hardest things to get right is the desired steak doneness for your dinner companions. No pink, just a little pink, medium rare, rare, black and blue, all just as picky as me and how can I be sure it will be spot on without slicing into the soon to be juiceless steak?

Stop! Step back with that steak knife! Let's try some less invasive techniques, shall we. You can use the time tested manual method or today's modern digital meat thermometer.

For the past few weeks we have been receiving payback steak nights with a group of friends. (I love to entertain by steak) Now, THEY have to worry about getting it right. I know how. I've been grilling steaks for a long time. (and I sometimes cheat)

Well, William and Mary (really, I call them my college friends) had the group over for some beautiful looking thick boneless ribeyes. It also included some great dark brown Belgian Ale so it looked like a great feed.

Willy was grilling a couple of these ribeye steaks for the kids who were soon off to the movies. So I kept him company at the grill. Willy asked exactly how I got my steaks medium rare because that's how the young crew wanted it.

Now these ribeye steaks were well marbled with tasty ribbons of fat and way over an inch thick and he had no meat thermometer so I said grill these steaks 3 minutes on each side on a very hot grill that is covered.

As I finished my ale, the rib eyes were done the required 6 minutes and they honestly looked great. OK Will, just take your thumb or the back of a tablespoon and press down lightly while moving in small circles to see how much side to side resistance there is. If it is soft and spongy and easy to wiggle it is at the rare stage. At six minutes that's what I would expect.

Reduce the grill heat to medium and cook another 2 minutes per side and test it again. If there is a bit of firmness when you press down and the side to side resistance is also a bit firm it should be medium rare. Pink but not red.

For medium just cook another 2 minutes per side and when you check this time, if it is pretty firm with little side to side movement it is in the no pink zone.

This step by step process is the easiest way to check the doneness in a non-technical way and come out with a steak that is done just about right for each desire. But that is for ribeyes that were fresh cut and thick, on a 500 degree gas grill.

A quick story here. In a past lifetime I ran a small budget race team. I was also the suspension guy, the tire guy, sometimes the driving guy, the timing guy and the chuckwagon guy. We had enough to race but no luxury hotels or weekend nightlife, it was the camping life for us and the grill was my weapon of choice.

To make a point here, you test suspension by tire temperatures across the tire after a practice session using an instant read thermocouple thermometer probe. It tells you the effectiveness of your suspension settings and you can adjust the caster, camber, toe-in, tire inflation, etc..., to get the most contact patch for adhesion (you go faster and smoother). Well there were several thermocouplers with thin one and a half inch probes that I cleaned up a bit and stuck it into the center of a fat NY strip steak we were grilling and it told me the temperature exactly, digitally, and almost immediately.

I had an A'HA moment. The probe was thin so although piercing the meat it wasn't letting a gob of juices out of the steak. If I knew the different recommended temperatures for a rare, medium rare, or medium steak, I could always cook a steak perfectly. All I had to do was practice my timing. Cool. I like to practice.

This was 1987, and I was using an industrial thermometer used for medical and industrial applications and adapted to checking tire temperatures and the doneness of my steak. Since then the manufacture of bbq meat thermometers have taken off. Instant read digital meat thermometers, wireless meat thermometers, remote meat thermometers-some with alarms, some that will talk at you, and all available to help you with how to cook a steak and have it come out just right. The benefit of course is grilling the perfect steak every time.

In my way of thinking, grilling steak using a meat thermometer mostly takes the guessing out of how long to cook a steak. A little more practice with grill temperatures and timing your searing just right and bingo, you are good to go.

Mel Griffon has been grilling steaks and getting it right for a long time, keeping guests, patrons, family, and friends well fed and entertained. Hop on over to http://www.grillingsteak.org for other great grilling secrets.

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Grilling The Perfect Steak

The Perfect, Grilled Steak

There is not much better in this world than sitting down to eat a perfectly grilled,
tender, and juicy Porterhouse or T-Bone steak. There are many opinions and
techniques available regarding the best way to master cooking a steak including
whether or not to marinade or use a rub, how long the steak should be grilled, and
how to correctly grill the steak. In my book there is only one way to grill a steak, and
you will find instructions below for grilling a Porterhouse steak, which will also work
for a T-Bone steak.

Choosing the Cut of Meat:

1. The first step is to choose a great cut of meat to grill. You will probably need a
good butcher's help to do this. He or she can cut the steak for you. Choose a steak
that is at least 1-inch thick, up to 1.5 inches thick. The Porterhouse needs to be
fresh, not previously frozen, and it should be a nice, red color.

Marinade and Seasoning:

2. When you marinade a steak, you are not trying to change the flavor of the steak,
you are trying to compliment the delicious, natural flavors produced by grilling and
already present in the meat. You do not have to use a marinade, but a good
marinade will help in tenderizing the meat.

Steak Marinade:

1. 12-ounces of a dark beer such as Amber Bock

2. 3-Cloves of Garlic, Peeled and mashed

3. 1/4-Cup Chopped Onion

4. 1-TSP Fresh Ground Pepper

5. 1/4-TSP Salt

6. 1/4-Cup Vegetable Oil

7. 1/4-TSP Cumin

8. 1/4 TSP Dried Thyme

Instructions:

1. Whisk together all Ingredients

2. Place steak in a safe container, such as Tupperware, and pour marinade over the
steak

3. Turn the steak over, put a lid on the container, and refrigerate for 12 to 24 hours

Grilling the Steak

1. Remove the steak from the marinade, and let it sit for about 1 hour before you
grill it. This will bring the temperature of the meat closer to room temperature.

2. Before lighting the grill, spray on pam to prevent sticking.

3. Gas Grill Method: If you are using a gas grill, hopefully it has two burners. Heat
the grill by turning one of the burners on high, and the other on low. This will allow
you to sear the steak and seal in the juices. Place the steak on the hot side of the
grill for 1.5-2 minutes. Turn the steak over and cook for 2 minutes. Move the steak
to the cooler side of the grill and cook it for about 7-8 minutes for medium rare.
The internal temperature should reach about 135F degrees.

4. Charcoal Grill Method: Build a fire in 1/2 of the pit, and let the charcoal burn
down; they will turn white, and you should not be able to hold your hand over the
top of the grill for more than 1-2 seconds. Place the steak on the hot side of the
grill for 1.5-2 minutes. Turn the steak over and cook for 2 minutes. Move the steak
to the cooler side of the grill and cook it for about 7-8 minutes for medium rare.
The internal temperature should reach about 135F degrees.

5. Let the steak rest by placing it on a plate and covering it with foil for about 5
minutes or so. This will help in making the steak tender and juicy because if you cut
the steak too early, the juices will be hot, causing them to ooze out.

Steak Toppings:

1. Sauteed mushrooms and onions are two of my favorite steak toppings.

Directions:

1. Heat 4-TBSP of butter in a non-stick frying pan.

2. When the butter melts, add sliced onions and cook for 4 minutes

3. Add mushrooms and cook for another 4 minutes or until onions are opaque.

Options:

1.You can add 3-TBSP of heavy cream when you add the mushrooms to produce a
creamier topping

2. Add 1-2TBSP of Soy sauce or Worcestershire sauce to butter.

Eat Up!

Aaron Ralston, also known as The Smoker King, is the owner of Outdoor Cooking: Barbeque, Sauces, Mops, Rubs at http://www.thesmokerking.com Check out thesmokerking.com today to learn many great barbeque and cooking recipes and techniques.

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How to Tenderize Steak and Beef

The best way to tenderize a steak is to show it some love. You do not need to tenderize all cuts of beef, the best parts are already as tender as the will get. It mainly depends on how you like your steaks cooked and which method you are using to prepare them. Take Cuts like porterhouse and filet Mignon. These cuts are tender to start with and do not need any extra beating and they will not need to marinate for hours.

Sirloin and New York strip are the cuts of meat they may require a bit of tenderizing. This recipe is both a great dish and mini course about tenderizing meats. Let's get started.

Ingredients

2 12 oz. New York strip steaks
1 tablespoons kosher salt
1 lemon, freshly squeezed
1-cup Worcestershire sauce
2 garlic gloves, grated
Directions:

Using a meat mallet on your cuts of meat will help to tenderize them. Use the spiky side first to break apart the fibers, and then use the flat side to give it a desirable texture.

Next, you place the steaks in a shallow pan. In a small bowl you mix the remaining ingredients. Grating the garlic will release the juices from the garlic and not give you big pieces in your marinade.

Pour them over the steaks and cover.
Refrigerate for at least 2 hours, turning once.  
Once your steaks are marinated, it is time for cooking. Place the steaks in a shallow skillet with enough extra virgin olive oil to coat the bottom of the pan. Cook your steaks until you desire and serve immediately.

Extra Tips

Steaks can be a highlight to any romantic dinner or outdoor celebration. The best way to tenderize a steak is the marinade. Adding acidity to a marinade helps to break down the steaks fibers and make it more tender. You can do this by using lemon or lime juice, pineapple juice, wines, vinegars or with fruit. The easiest way to tenderize a steak is to use a meat mallet and work the steak until you reach a desired texture.

Overcooking a piece of steak will dry it out and create an undesirable texture.

A steak must be cooked properly and according to its size. Grilling a steak that is thin may result in less meat that you started with. Pan searing may be the way to go. Also letting a steak rest after it is removed from the fire will give it a perfect finish.

Barbara is great as cook and likes to write about it. Filet Mignon Steak is one of her favorites but there is more, Follow her kitchen adventures at http://www.steaks-guide.com/

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The Best Beef Seasoning - Salt

I have tried hundreds of steak and roast seasonings over the years, and each one gives a unique flavor to the beef. At times they are great and satisfy a craving, but the best seasoning for beef is plain old salt. It seasons the beef, and pulls out the natural flavors and intensifies them. The reason that most people turn to the more intense flavored marinades, is because they don't know how to properly season their meat with salt.

Before you can understand how to use salt to season beef it is important to understand the different types of Beef and grilling techniques. There are two general cuts of beef: Steaks and Roasts. These are grilled in three different ways:

Direct Cooking - Cooking directly over hot coals.

Direct / Indirect Cooking - Searing directly over hot coals, then moving to the side above no coals to finish cooking.

Indirect Cooking - Cooking on the side of the grill without coals.

Direct cooking is used to cook steaks, while indirect cooking is usually used to cook roasts. A mixture of direct and indirect cooking is used for exceptionally thick steaks or small roasts.

When cooking over direct heat, grilling steaks, the key is to use kosher salt as the seasoning. Use the following steps to prepare the steaks with salt seasoning:

Remove the steaks from the fridge and coat liberally with Kosher salt on both sides.
Let steaks rest on the counter for half an hour.
Grill over direct heat.

When cooking over indirect heat, barbecuing a roast, the key is to use rock salt for seasoning. Use the following steps to prepare the roast with rock salt:

Remove the roast from the fridge and let it rise to room temperature.
Press rock salt into all sides of the roast, a lot will fall off, but enough will stay on the roast.
Grill low and slow over indirect heat. By the time the roast is done the rock salt will have dissolved into the meat.

As the steaks or roast cook the salt will dissolve into the meat and season it throughout. This same technique can be used on ribs, cuts of pork, and poultry.

For more details on a great steak marinade or for grilling recipes visit the Backyard Grilling & Outdoor Living Blog

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How to Cook Steaks Like a Professional Chef

Most people who wish to cook steaks often falter even before they start. Knowing what kind of steak needs to be cooked, is often the most important step in the process. Not knowing this is a sure-shot recipe for disaster, as people often get confused with the outcome of the cooking process and their expectations from the steak cooking exercise.

For example, there is a big difference between cooking a mignon and a sirloin of the same size. The cuts, the curves are different, and to an extent, even the tastes are different. So, the first step in learning how to cook steak is to know what type of steak you wish to cook.

Secondly, the process of cooking the steak must be clear. And often, this process depends on the cuts of the material used. The commonly used techniques are broiling and grilling, but they are not the only ones and it is not necessary you apply the same cooking method to all steaks. For example, if you sear the fillet mignon on a pan and then finish it up in the oven, the steak would come out cooked really well. More than 50% people though prefer passing the mignon through open flame, which is not a desirable cooking practice.

Third - If you have bought the steak, a week before, it is time for you to cook it. But, if you stored the steak in the refrigerator all this while, make sure it reaches the room temperature. Keeping the steak in room temperature before you cook the steak allows it to reach the serving temperature rather easily. Else, you may just find your steak is taking a long time to cook!

Fourth - Don't move your steak pieces around too much. About 95% barbecue masters do this - They stand besides the grill and keep poking at the steaks from time to time. All this does is - Ruin the texture of the steak and nothing else.

Fifth - Even if you have cooked the steak well, cutting the steak is equally important. Cutting the steak with the grain is not desirable, as it spoils the taste of the steak. On the other hand, if you had to cut the steak across the grain, you would find it easy to chew the steak.

Isn't learning how to cook steak some fun? Surely it is, and if you have followed these 5 factors to cooking steak, surely you would have fun with your mignons and sirloins.

Kelly Hunter owns and operates Digital Meat Thermometer and also writes about Wireless Meat Thermometer Reviews.

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How to Choose a Steak - Understanding the Different Names and Cuts of Steak!

It can be overwhelming staring at that butcher counter, not having a clue what all those names mean. Here's a quick guide to help!

Buying a great steak

Choosing the right cut of steak has a lot to do with the eventual success of the meal, but if you're like a lot of people, you don't have much of an idea what all those names at the meat counter really mean!

If you imagine a cow, the very front and the very back--and all of the bottom--that's no good for steak! For steak you need meat with very little connective tissue, and hopefully lots of marbling. You don't want any muscle groups that are doing a lot of heavy work. The shoulder (chuck) one of the tastiest cuts of meat, is riddled with connective tissue, and as a result is very ornery and chewy!

RIB

The good stuff starts just behind the chuck at the rib. This is the prime rib area, and is steaks cut off of the prime rib are very well marbled, and incredibly tasty. Two common cuts are the rib steak and the rib eye.

LOIN

Just behind the rib is the loin, and the loin is home to the well known, very tender, and pretty tasty cuts the tenderloin, the T bone, the porterhouse and the strip loin. These are all very grill-able and tender, and also about the most expensive of all steaks.

SIRLOIN

The sirloin is a bit tougher, but still acceptable, and also very flavorful. Try to get bone in steaks with a flat bone as versus a round bone, as this indicates that the sirloin was cut closer to the loin.

ROUND

The round is the back and upper leg of the cow. The top round is OK for steaks but forget about the bottom round and especially the eye of round.

Just remember, the best steaks are from the top and the middle, and the farther you get away from there-the tougher but cheaper it gets!

John D Lee is the chef owner of the Salsa Kitchen Mexican restaurant http://www.thesalsakitchen.com and a passionate and curious cook.

For more on steak and cooking steak: http://hubpages.com/hub/Cuts_of_steak_explained_Which_kind_of_steak_is_best

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Steak Broiling in Oven - How Do I Broil Steak in the Oven?

I have heard so many people recently ask me how do I broil steak in the oven? First we have to start with an introduction to exactly what a broiler is. A broiler can be an effective way to cook steak in the oven when a grill is not available. We have talked about how to bake a steak, a similar technique compared to how to broil a steak in oven. An oven cooked steak has some clear taste differences than grilling or broiling. What gives grilled meat the taste is a chemical process called the Maillard reaction. This process is the term for the browning of meat. The Maillard reaction, along with the flavors imparted by a wood or charcoal fire, is what sets grilling apart from other methods of cooking meat.

Solely baking steaks doesn't have the same Maillard reaction. When I refer to solely baking steaks I am talking about a dry, surround heat, in a conventional oven, no fan for convection. I do not recommend you cook steaks this way from beginning to end. I will try to explain a better technique on how to successfully serve an oven cooked steak using the boiler.

A popular question arises of how long do you broil steak exactly? The key is to look at this as a two step process. Unlike our baking technique, when broiling we oven bake first in order to pre-cook the steak. Place your seasoned steak on a sheet tray and place it in a preheated conventional oven for 7-8 minutes in a 325 degree oven. A thick cut 1 to 2 inch steak may take longer. Remove from the oven and let stand until service. This should be done no more than an hour before serving time. With this technique we are cooking the internal portion of the steak first.

The next step is to actually broil a steak in the oven. With the same pan place steaks no more than 3 inches from a well heated broiler. If you're not familiar with broilers, it is top down heat which means your steak will only cook on the top side, one side at a time. At this point our oven cooked steak is cooked and we want to achieve some browning for the maillard reaction. The actual broiling of the steak should only take 2-3 minutes per side. We are simply looking for some browning for flavor. Some chefs will brush honey or a sweet glaze at this point in order to maximize the browning process.

Another question many people are asking is what temperature do you broil steak? Most broilers will give you two options when it comes to temperature control. High or low. With this technique of broiling steaks we recommend the high broiler setting. Remember, steaks are already cooked we are simply trying to achieve some browning. The actual broiling of the steak should only take 2-3 minutes per side. Steak broiling in oven is a very popular way to cook many steaks especially inside.

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How Long to Cook Salmon

Cooking salmon is as easy or as complicated as you wish it to be. You can base it bourbon or dip it in a Thai-ginger soy sauce, you can grill or bake it (though some adamant grillers would argue that grilling is the only option, because of how it preserves the flavor), but the question remains, how long to cook salmon?

When grilling salmon, for every one inch of thickness you should cook it for 10 minutes. This can depend however on your grill and can range from 6-8 minutes per side. A filet normally is more or less 1 inch. Turn the salmon one time while grilling. Salmon continues to cook, even after being taken off the grill, so remove it just as it is opaque throughout. Because salmon keeps cooking after you take it out of the oven or off the grill, a general tip for cooking salmon is to undercook it a little. To ensure the salmon is done, cut into the thickest part of the filet and check the color.

Baking salmon is also an option, especially in the winter months, when grilling outside is less than ideal. A rule of thumb for cooking salmon is to bake for 10 minutes per inch of thickness @ 375 degrees. This would work for both filets and steaks. However, depending on if you like your salmon moist or drier, and depending on what a recipe calls for, how long to cook salmon in the oven can vary between 25-45 minutes.

To bake in the oven, place a normal size filet in a baking pan with some olive oil, and an accent flavor like salt or basic spice mix, soy sauce and ginger, or lemon juice and white wine, or maybe honey and mustard. Then place the salmon in the oven at cook until it turns a light pink color throughout.

If you do not like salmon skin, don't spray the baking pan and the skin will likely stick to it when you remove the fish.

There are plenty of different ways to prepare Alaskan seafood. The Alaska Seafood Marketing Institute has great recipes to help you create the perfect dish.

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How Long Does it Take to Cook a Steak in the Oven?

There are so many different ways to cook a steak. Many of us sometimes want a steak on a rainy day and can't get out to the grill to enjoy it. Even though there is nothing like the grilled taste when cooking a steak there are still ways to enjoy a steak. You can always use the alternative of cooking your steak in the oven. It is quite simple and it takes almost as good as you cooking it on the grill.

Before we get the question of how long does it take to cook a steak in the oven let's talk about how to prepare your steak first. I would highly suggest you searing your steak before cooking it in the oven. Searing the steak is what gives it the color and it always makes' it very flavorful. Cast iron skillet is best but any frying pan will do. Sit your cast iron pan on the stove- top and turn it on high. While your pan is heating take your steak and run olive oil all over it. Then you are going to add your seasoning to the steak. Place the steak in the pan for 30 seconds on each side.

Now, how long does it take to cook a steak in the oven? There are a few ways I am going to walk you through and you can choose which is best for your taste. You will first need to preheat your oven to about 500 degrees F. Make sure it is fully preheated before you place steak in an oven. You can put your steak in their right after searing it still in your cast iron pan. If you are using a regular frying pan, remove from pan and place steak in a baking dish. Depending on how you like your steak cooked depends on the time you leave it in the oven. For medium-rare you should have it in there for about three minutes. Add a minute for medium and so on for until you get it to what you prefer.

However cooking your steak in the oven on 500 degrees is not a bad idea I like to cook my steak in the oven on broil. So, how long does it take to cook a steak in the oven on broil? Cooking your steak on broil makes it much more tender. You need to set your oven to broil then let it heat. Depending on the size of your steak will determine the length you are going to need to cook your steak. If your steak is about 3/4 inch thick, you are going to need to cook it for about four to five minutes on each side for medium-rare. For medium cook for six to seven minutes on each side.

To determine if your steak is done, I would recommend you use a thermometer to check the temperature. The temperature should be 160 degrees. Most people try to cut their steak open with a knife to see if it is done or not. This is not a good idea because this allows the juice to drain from the steak. After your steak is done allow it to sit for about five minutes. This will let the juice flow through the steak from top to bottom giving much flavor. This is my advice on how long does it take to cook a steak in the oven.

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Grilling the Perfect Filet Mignon

Creating an ambiance and enjoying a special dish with your family is easier nowadays, thanks to the many fancy restaurants and quaint dining places. However, a meal becomes extra special if prepared and done with care, as everyone enjoys the simplicity of home-cooked meals. Grilling the perfect Filet Mignon is likewise a treat. Enjoying this great dish also gives you a wonderful eating experience with family. So before you go out this evening, why not try cooking and grilling the perfect Filet Mignon and have it on your very plate.

Filet Mignon is a great example of high-quality meat. It is tender, moist and absolutely perfect for grilling. While many people go for Rib Eye and T Bone steaks, Filet Mignon is also a prime choice among meat lovers. The flavor may be mild and not as intense compared to other meat parts but grilling the perfect Filet Mignon also mean retaining and sealing in the juices and flavor of said meat cut. Many believe that grilling the perfect Filet Mignon requires lesser and quicker grilling time. It should be cooked quickly to not lose the flavor and avoid it from being dry.

Medium-rare is said to be the best way of having and grilling the perfect Filet Mignon. For the meat will be flavorless if overcooked. One of the most adapted methods in grilling is the touch method, where you have to press the meat slightly and compare with it your muscle down your thumb. This actually takes time to perfect and the only way to master it would be to constantly grill, cook and dine.

In grilling the perfect Filet Mignon, it also helps to wrap a slice of bacon over the whole meat cut. In this way, you will be adding additional flavor to a once mild and non-intense Filet Mignon taste. It is also best to pair it with sauces for a more flavorful effect. You can go for either barbecue sauces or prepared marinades. Garnishing and herbs can also be used in grilling the perfect Filet Mignon. For these seasonings add spice, sweetness and zest both to your marinades and basting sauces.

Wines, cheeses and grapes go well together but you can actually enhance the mild taste of your steak with premium wines and drinks. While this tip seems to be secondary, grilling the perfect Filet Mignon also requires additional tips and reminders. Besides, if you really want to create that sumptuous meal, you have to prepare and be ready from start to finish.

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Grilling Tips - How to Grill a Rib Eye Steak

Nothing can match the amazing taste and smell of a perfectly grilled rib eye steak from your very own backyard. Grilling a rib eye steak is not that much different than grilling any other steak. If you want the best results, choose some top quality meat and season to your own taste.

First of all, you need to thaw out your steak thoroughly. Don't put frozen meat on your grill as it won't cook properly. The next thing you want to do is to season your steak. Salt and pepper is generally all you need, you don't want to over do it.

Preheat your grill to the desired temperature before you think about tossing the steak on the grill. Gas grills are the easiest to determine the temperature but with charcoal you need to be extra vigilant to make sure your coals are hot enough. You know your charcoal is hot enough when they start to glow in the middle. You should hear a strong sizzle when you lay the rib eyes on the grill.

Grilling a rib eye steak should take 3-5 minutes per side depending on how thick or thin the cut of meat is. You don't want the flames to reach the steak so move them if you need to. Turn the steak in 45 degree angles if you want cross hatching grill marks.

To see if your steak is done or not you can make a small incision or use a meat thermometer. A rare steak is around 120°, medium rare is around 130°, medium is around 140°, and well done is around 160°. The major reason to use a meat thermometer is that you can tell when to flip it and when your rib eye is done.

About Outdoor Grilling is a site dedicated to bringing grilling tips and techniques to everyone from the beginner to the experienced chef. If you want to learn how to grill a rib eye steak visit Jason's site to get more tips and techniques as well as outdoor grill reviews.

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How to Cook Lobster Tails and Tournados

An extra special treat for any occasion - If you are using small sized lobster tails you probably want to add steak to your menu.

Ingredients:

Frozen uncooked lobster tails, thawed - 4oz to 5oz

Butter

Cayenne Pepper

Using kitchen shears, cut through the shell, down the center right to the end of the shell only. If not completely thawed, hold under room temperature tap water to speed the process up. Spread the shell apart slightly and cut meat down the center being careful not to cut all the way through. Insert a finger under the meat (between the cartilage) and gently bring meat to top of the shell. Push the shell together so meat stays on top of the lobster shell.

Spread the softened butter generously in a think layer over meat. Sprinkle lightly with the cayenne pepper and arrange on a shallow baking pan. If you're not quite ready to serve you can refrigerate them until ready.

Bake in oven at 550 degrees Fahrenheit for about 7 minutes. Serve with melted butter in little bowls or dishes for dipping.

For poached lobster tails place the thawed lobster tails in boiling salted water, cover and let simmer for about 10 minutes. Remove cartilage and serve as is, or loosen and cut up meat and replace in shell before serving.

This meal goes lovely with baked potatoes, carrots and a Cesar salad. If your guests are big eaters then adding steak to the dinner might be a good idea. If you feel like keeping the dinner fancy and extra special then Tournados might be a lovely addition.

Tournados

Fillet steaks, 1 ¼ - 1 ½ inches thick.

Bacon Slices

Margarine

Pepper

Mushroom Caps

Bread Slices

Around each steak circle a slice of bacon and secure with wooden toothpick. Fry in margarine, browning both sides for about 3 minutes for rare and about 5 minutes each side for medium. It is important to turn the steaks without piercing the meat. Sprinkle with pepper and remove and keep hot.

Sauté mushroom caps in frying pan. Cut bread in circles slightly larger than steaks and then fry to brown both sides. Place fillets on fried bread rounds and top each fillet with a mushroom cap.

Once again this recipe is a lovely addition to the lobster tails or by itself. Serve with potatoes, carrots, salad or any other special side dish you have cooked up!

Logan Rokwild writes about various steak and lobster [http://www.steakandlobster.info/sitemap.htm] topics. This article is free to re-print as long as nothing is changed, all links remained intact, the bio remains in full and the rel="nofollow" tag is not added to any of the links. Thank-you

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Campfire Cooking Recipes - Porterhouse Italian Marinated Steaks

Campfire cooking recipes are not complete without a great marinated porterhouse steak recipe. What could smell better than a couple of thick porterhouse steaks when you place them on hot coals with a dash of salt and pepper and roasted corn on the cob than an Italian marinated steak?

Depending on how hot your coals are you should always try to time your foods so everything should get finished cooking at close to the same time so everything stays hot and is at its peak flavor. Cast iron cooking can be fun in the open campfire and lets open fire cooking flavor your food with that great smokey flavor that everyone thinks of when they think of campfire cooking recipes. It makes your mouth water waiting for the vegetables you could be cooking in the dutch oven like celery and carrots with come finely chopped onion and garlic with sliced carrots.

Depending on how many people you have present to feed you should figure one large porterhouse steak per person but don't be surprised if a few end up splitting a porterhouse because they are big meaty cuts that are quite filling. To marinate your steaks it is best to either seal them in a gallon zip lock bag with about a 1/2 Cup of Italian dressing each and coat each steak thoroughly or place the steaks in a large cake pan and pour the salad dressing over the steaks. Wait about 20 minutes and then turn the steaks over and make sure to coat both sides. Just before you place the porterhouse steaks on the hot coals wipe off any dripping Italian dressing. Grill on the first side for about 5-7 minutes being careful not to burn them over to hot a campfire.

What are good campfire cooking recipes without a side dish to accompany a mouth watering steak like an Italian grilled porterhouse steak? Try roasting some asparagus spears wrapped in strips of bacon. A tasty treat to beat a plain potato would be to try roasting a sweet potato instead. You need to start the sweet potato about 45 minutes before you start your steaks though and make sure you wash them, coat them with a little oil and pierce the skins with a fork to hasten the cooking time and to keep the skin from drying out. The roasted sweet taste of a sweet potato is not to be missed.

Never forget the tried and true campfire cooking recipes queen of the campfire, the smores around a fire at night. Who can resist the temptation of chocolate, marshmallow and that yummy cracker? Can you just smell the sweet smell of a smore in the air? Campfire cooking recipes are endless with so many foods to choose from for ingredients.

Ian Pennington is an accomplished niche website developer and author.

To learn more Campfire Cooking Recipes [http://campfirecookingtips.info/campfire-cooking-recipes-porterhouse-italian-marinated-steaks/], please visit Campfire Cooking Tips [http://campfirecookingtips.info/] for current articles and discussions.

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How To Grill A Great Steak - A Three Step Process

Step 1 - Marinating

For a grilled piece of meat to truly be great it must have been marinated properly. Let me give you two rules of thumb. The first is that you need to let the meat have some time in the juices you are soaking it in.

Marinating for three hours won't cut it. (Naturally, there are exceptions, but this is just a rule of thumb.) It needs time to soak the flavors up. The other rule of thumb is that the marinade should include some kind of acidic component (e.g. vinegar). This not only gives the meat flavor, but it also acts like a tenderizer. It breaks the toughness in the meat down.

Here is a simple steak marinade. You can find a whole bunch more on the internet. Just search Google for "steak marinade recipe"

1/2 cup soy sauce

1/4 cup brown sugar

1 tablespoon lemon juice

1/4 cup red wine vinegar

1 tablespoon Worcestershire sauce

1 cup of water

Directions:

Mix all ingredients for marinade. Pour over steak. Cover and refrigerate overnight. Turn meat over one time.

Step 2 - Grilling

This is really an easy step, but so many people get it wrong. They're afraid of overdoing the meat. Perhaps it's the other way around. They are afraid of it being underdone.

Side note: I have a slightly mischievous side to me. I can't help it. Speaking of underdone meat reminded me of something. Next time you see someone eating a rare steak, wait until the meat just touches their mouth. Then make "mooing" noises like a cow. It can be quite humorous. It's even better if there is a vegetarian present.

Okay, I'm back. I promise I won't let that happen again. Telling when a steak is done is easy. But before you even put the steak on the grill, you want to make sure that the grill is hot! The hotter the better. A hotter grill cooks faster. Faster cooking equals a juicier steak.

Put the steak on the grill. Now watch the sides. You're looking for the sides of the meat to start turning gray. When that happens, flip the meat. There should be good grill marks on the meat.

When the sides have grayed up completely, look for good grill marks on the other side. If they are present, it's time to check for doneness.

This little test that I'm going to tell you was taught to me when I worked a restaurant by an old short-order cook.

Take a fork or your spatula and press on the center of the steak. Try to move it side to side. Raw meat will total squish and move side-to-side.

Well-done meat will not. It will be harder to press down, and none of the side-to-side movement will be there. By the way, a well-done steak isn't worth eating. You might as well consider it burnt.

When the steak is ready to eat, it will be slightly harder to press and have a little side-to-side movement. If you are still unsure as to doneness, take a knife with a thin blade. Make a cut half way through the meat in the center about one inch long. Twist the blade to reveal the center. It should be a light pink.

Step 3 - Rest

This is a very important step, yet seems to be skipped far too much. Remove it from the grill and just let it be for 5 minutes. This will result in much more succulent steak. It needs this time to reabsorb its own juices.

If you did make a cut in the meat when testing for doneness, make sure the cut is facing up.

And that is how to grill a great steak. Obviously the more you do it, the better you will get.

Nathan Pennington is the webmaster of [http://www.meatlodge.com]. Visit the Meat Lodge today for great recipes, how-to's, and an occasional insightful article (e.g. does meat really cause diabetes?)

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How to Grill the Perfect Rib Eye to Impress Your Friends

Naturally, office parties and get-togethers call for cooking and impressing friends. Ordinary meals such as burgers and open sandwiches are a thing of a past, especially now that you can cook special and appetizing dishes. We all know that a lot of people love grilled food and with tips on how to grill the perfect rib eye is now within your reach.

Rib eye steaks are as popular as other grilled foods. We have options such as ribs, top round steaks and pork loin. This tips often becomes a concern to think that it entails lots of preparation. Nevertheless, we can never deny how appetizing and satisfying a piece of meat, all basted, marinated and grilled to perfection.

So many tips abound the internet presently. With just a few clicks, you can find a long list of suitable grilling suggestions and tips. These lists may be hard to absorb at first but as soon as you read them, you will find how easy these tips can be. In preparing your materials and ingredients, you basically need the following: a perfect cut of rib eye steak, sea salt, pepper, oil and vinegar. You do not need a culinary genius to teach you how to grill a perfect rib eye, all you have to do is prepare and season your meats before grilling.

The next step is to combine all the ingredients and rub it onto your steak. Leave the meat for at least thirty minutes. This is important especially if your steak cuts come straight from the freezer as you have to achieve room temperature and let them absorb all the marinade. Honestly, there is no specific formula on how to grill a perfect rib eye steak, as suggestions and tips normally refer to estimates.

As you are waiting for the marinade to seep through the meat, it is now time to fire up your grill. Pre-heating your grilling equipment is also advisable since you want to achieve the best cooking temperature for your steak. You can do so by putting the lid down or spreading your coals evenly. After which, you can now start placing your steaks to the grate. For those who know how to grill a perfect rib eye, using the proper utensils is absolutely essential. Piercing the steak with fork is definitely not advised as you do not want to get rid of the juices and leave your steaks not moist.

Suggested grilling time for rib eye steaks, ranges from ten to twelve minutes depending on size and thickness of the meat. However, for those who know how to grill a perfect rib eye, a sound two minutes per side of each steak is basically what you need.

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The Best Tri Tip Barbeque Recipe - Grill it Right!

Grilling with friends and family can be so much fun, and the tri-tip is a fantastic cut of meat to serve a large group of people. Grilling a tri-tip is cheaper than grilling individual steaks. A good-sized tri-tip can serve between five and six people.

If you live on the East Coast you may not be familiar with tri-tip. The tri-tip is a cut of meat from the bottom sirloin. Many times it is considered a roast, but it's real texture when grilled is much more like steak. And that is why on the West Coast you'll find it being served at many a BBQ.

There are many different ways to prepare a tri-tip for grilling. Consider marinating your tri-tip overnight to seal in its delicious flavor. You might also want to consider using a dry rub on your tri-tip just before you put it on the grill. One of the things I like to do when I BBQ a tri-tip is to start with a dry rub, and baste it with a delicious BBQ sauce about 10 minutes before pulling it off the grill. Grilling it like this will give the roast a nice crust while still maintaining that fantastic center flavor.

The best way to cook the tri-tip is to grill it over indirect heat at 325°. This style of cooking is called slow cooking. The time to cook it can vary from 60 to 90 minutes depending on the size of the tip. A good rule of thumb is to grill the tri-tip around 30 minutes for every pound.

The right way a tri-tip should be cooked is medium rare to medium. Pull the tri-tip off the grill when the center of it reaches 140°. Do not cover the tri-tip with aluminum foil as this'll turn the tri-tip gray, and you won't get that nice seared 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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How To Cook Pork Loins

When it comes to cooking pork loins there are a plethora of ways you can do so. You can roast the pork, fry it, grill and broil it, steam it and much more. Pork loin refers to the cuts of meat from above the pig's rib cage, along both sides of the backbone, and along the shoulders to the hind legs. In general, pork loin refers to a wholesale cut.

When you purchase pork loins from a butcher you will have to specify what cut you are looking for. Some of the cuts that you are probably familiar with include pork roast, pork ribs, pork steak, and pork tenderloin. The cut of meat that you select will decipher how you will go about cooking your pork.

Pork today is much leaner, which decreases the amount of fats and diets and increases the health benefits for people today. Because of the leanness in pork today, there is less fat to moisten and add flavor to. Therefore, the main concern when cooking pork loin is to not overcook it. To get the richest flavor from your pork, it is recommended that you cook it at a temperature of 155-160 degrees.

As mentioned, there are several different ways you can go about cooking your pork loin. However, there are two general methods: dry heat and moist heat. Dry heat is what you will want to use for your naturally tender pork such as bacon, chops, steak, loin roasts and tenderloins. Cuts of meat that are less tender like ribs and shoulder cubes you would moist heat.

From there you will find several variations of ways to cook the meat depending on what the recipe is, how you like your meat cooked, and what type of cut you have. There are a number of techniques that are extremely effective in cooking meat, but it all depends on personal preference.

The most common method for cooking pork loin is roasting it, which is a dry heat method. Some of the cuts you may consider roasting include Boston butt roasts, ham roasts, loin roasts, tenderloins and ribs. Overall, it will take you a little longer to roast your pork loin, which is why many people opt to roast the meat when they are preparing other dishes for the meal. It is perfect not only because it takes longer than other methods, but it also requires little attention.

Because of the number of variations that apply to how you can cook your pork loin, this is a basic overview of what you need to look for. The main thing is to consider what type of cut you are purchasing and what recipe you will be using it for. The rest can be determined in greater detail as soon as you have the basics decided. Just know that you have a plethora of options when cooking your pork loin.

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How to Cook Cube Steak - Chicken Or Beef?

When you mention meat, there are two things people will think of. First, there is chicken and second, beef. Many like the beef because it can be served rare and for those who like more tender meat, chicken is their choice. Despite its wide availability, many people still don't know how to cook these two items. So, for the benefit of the reader, this article is going to show you how.

Firstly, how to cook a cube steak? Well, you will need to know which part of the cow you'll have to buy at the butcher's. It is taken from the hip and is best tenderized before cooked. Use an electric tenderizer or a normal one if you prefer an old-fashioned bashing. Make sure you tenderize it until it looks not unlike a hamburger patty.

Then, prepare the ingredients while allowing the steak to sit for a while. You will need half a can of water, 2 medium-sized onions, 1 can of celery soup or cream of mushroom, 2 tablespoon of oil, half a cup of catsup, peeled garlic, salt and pepper.

Heat up the oil in the pan and while you are waiting, rub the garlic, salt and pepper on the cube steaks. Ensure that they are covered all over. When you're done, fry them in hot oil, not more than two at a time, unless they are really small. Then, put the steaks on a pan and add the onions. Mix water, soup and catsup together and pour them over the steaks. Simmer for 40 minutes under low heat.

If you feel like baking a chicken, do not tenderize the meat. You will only need salt, pepper, olive oil (for the health-conscious) and any marinade of your choice. You have to prepare the chicken before baking it by rinsing it in cold water thoroughly. Add the salt and pepper, and massage it with olive oil. At this point, you can add in any herbs that you think will go well, such as oregano or rosemary.

Once you preheated the oven to 350 degrees, place an uncovered baking dish with the chicken in it. Bake at the aforementioned temperature for 90 minutes. To make sure it is done, wait until the skin is golden brown and insert a thermometer into its thickest area. It should read somewhere around 170 degrees. Also, when you cut it, the meat should not be pink and the juice clear.

There you go! With these instructions for baking chicken and how to cook cube steaks, your meal should be perfect if you followed them to the letter.

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How to Make Outback Steakhouse Steak at Home

The Outback Steakhouse Steak recipe is one of the most sought after secret restaurant recipes around. This recipe happens is one of my all time favorites. This is one of my staple recipes whenever I'm entertaining friends or if I have family over to the house. The Outback Steakhouse apparently knows what they're doing when it comes to making steak. If they didn't the recipe obviously wouldn't be so popular.

Secret restaurant recipes are becoming increasingly popular. People are searching for tested and tried restaurant recipes to make at home. Some of the reasons for secret recipes gaining so much popularity are:

o Restaurant recipes are less risky to try. When you try out one of these copy cat recipes you are making something you've more than likely had in the restaurant.

o In today's economy everyone is looking to save money. Going to an established restaurant like the Outback Steakhouse can cost you as much as $20 - $25 per person depending on what you order and drink. You can have significant savings by taking advantage of all the secret restaurant recipes that are available.

o Spending more time at home and not having to load up the family, find parking, and then wait to be seated are all even more benefits of using restaurant recipes at home.

How to Make an Outback Steakhouse Style Steak at Home:

Select 4 steaks of your choice; Rib Eye, Fillet, New York Strip or whatever you like.

1. Mix together the following spices:

6 teaspoons of Seasoning Salt
4 teaspoons of Paprika
2 teaspoons of Flesh Ground Black Pepper
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon cayenne pepper
½ teaspoon turmeric
½ teaspoon of coriander

2. Thoroughly coat and rub the spice mixture into both sides of the steak and let the dry rub marinate on the steaks for at least a ½ hour.

3. Cook steaks on medium high heat to your desired level of doneness. Turn steaks once, taking care not to pierce the steak.

4. Remove steaks from the heat and let the meat rest for 5 - 10 minutes.

5. Enjoy your made at home Outback Steakhouse Steak!

Sign up for free secret restaurant recipes or to find out how to get other restaurant recipes from the Outback Steak House, Applebee's, etc. click here!

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Learning How to Cook Salmon Fillets

While most people who cook salmon regularly would suggest grilling as the only option for cooking salmon steaks, how to cook salmon fillets is a little more open to preference. What is most important is to use methods and recipes that complement salmon's natural and nutritious flavor.

Salmon fillets are boneless and can be smoked and used as lox. Since all skin and bones have been removed, salmon fillets are excellent for recipes requiring gourmet presentations. When buying fillets, ask to have it filleted and skinned, and to remove pinbones. A general rule is 6 ounces of raw salmon is considered a good serving size.

How to cook salmon fillets is as varied as the flavors you can add: smoking, steaming, poaching, pan-frying, curing and baking are just a few of the options.

A Bourbon basted salmon is as easy as marinating a 1.5lb salmon fillet in a mixture of brown sugar, bourbon, green onions, soy sauce and vegetable oil. Marinate salmon at least 1 hr and baste the salmon at least once with the marinade. Grill the salmon for about 7 minutes per side or wrap in aluminum foil with some of marinade, place on cookie sheet. Bake in 375 degree oven for about 15-20 minutes.

Or you could slow roast the salmon, cutting it lengthwise and then crosswise to make 4 equal squares of fish. Rub the fish with a pinch of turmeric and season with salt and pepper. Roast the salmon, in lightly oiled oven-proof pan, turning the pieces carefully with a spatula after about 10 minutes, until just cooked through, about 20 minutes in all. Slow-roasted salmon looks bright orange when done, and will be moist in the center.

How to cook salmon fillets is as varied as your tastes. You can also slather both sides of the salmon with the olive oil, season both sides with salt, and bake (skin side down) over a bed of dill sprigs in an oversized shallow baking dish. Place salmon on top, skinned side down.

Whatever your gusto, salmon fillets offer a delicate and nutritious option for your cooking adventures.

There are plenty of different ways to prepare Alaskan seafood. The Alaska Seafood Marketing Institute has great recipes to help you create the perfect dish.

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