Side Dishes For Steak Recipes

Cooking a steak means that you want to make something special for dinner because steak is not something you eat every night. If you are going to the trouble of making a delicious steak, you will want to make the best side dishes to go alongside it.

It is a good idea to have a look at some marinated steak recipes if you want your meat to have the best texture and flavor. A steak marinade can flavor your steak however you like, either adding a hint of flavor or giving it a lot of extra flavor. Steak marinade recipes can also tenderize the meat, if you are using a recipe containing some kind of acid like lemon juice, lime juice, wine or vinegar.

Cook Steak

Potato and Rice Side Dishes

A lot of people like their meat with French fries but there are other options too. What about making some homemade creamy mashed potatoes? Finely chop a handful of fresh parsley and mash it into the potatoes.

This gives the potatoes an appetizing mint green color and makes them taste great too. Potato wedges are another nice idea and you can spice these up by rubbing some chili powder over them before baking or frying them, if you want to.

If you prefer rice, you can serve marinated steak recipes with plain boiled rice or you can add some finely chopped vegetables to the rice to brighten it up and give it some extra flavor. For very tasty rice, add a bouillon cube to the water when you boil the rice. Add some finely chopped broccoli, zucchini, mushroom, onion and bell pepper too, for color and crunch.

You might like to serve pasta or noodles instead of potatoes or rice. If you are not using a steak marinade, you might like to make a steak sauce, which will be good ladled over the pasta or noodles as well as the steak. Ideas include mushroom sauce, blue cheese sauce, port wine sauce or a classic pepper sauce.

Vegetable Side Dishes

Whether you are serving a ribeye steak marinade recipe, a flank steak marinade recipe or something else, the vegetable side dishes should not overpower the flavor of the steak, so try to keep things simple for the best results.

Perhaps a corn on the cob or some steamed broccoli florets would go well with your steak. You can stir fry some mixed vegetables with a little soy sauce for flavor. This is especially good if you are marinating your steak in soy sauce and other Asian ingredients because the flavors will complement one another.

You might prefer to serve a salad instead of vegetables, in which case keep it simple again. If you are serving a sauce with your steak, you will not want a sauce with the salad but serve some lemon juice over it or a simple oil and balsamic vinegar dressing to bring out the flavors without clashing with the steak sauce. There are lots of different side dish ideas for steak recipes. Steak, French fries and a salad are a classic combination but you can choose anything you like.

Side Dishes For Steak Recipes

When you make marinated steak recipes for special occasions, it is nice to match the side dish flavors to the steak. Depending on the steak marinade you use, you might want to serve plain rice and vegetables or perhaps some flavored potato wedges and a vibrantly flavored salad.

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

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Cook Ahead to Save Time and Money

When budgeting, saving time is a consideration for the frugal as is saving cash. It's important to do both. One way to save both time and money is to organize your schedule and your pantry and begin to plan your meals in advance. Now don't panic and think you have to lay out a full week's menu every Sunday! Planning even one day ahead will make a huge difference in your pocketbook because you'll eliminate those quick trips to McD's when supper-time hits and there's nothing on the stove.

This is especially important if you work full-time or are away from home all day, driving kids to practice, running errands or taking care of your household. Planning your meals and even cooking in advance will tremendously simplify your life .

Cook Steak

Meal planning and bulk cooking are both wonderful techniques you can utilize and modify to fit your family's needs. The idea is simple. You cook and/or prepare your meals ahead of time and then preserve them by either freezing or refrigerating them. This will also help stretch your food budget, since you can cook one large meal and get two or three other meals from it with proper planning.

Start by writing down a list of your family's favorite meals. Next, prepare a grocery list that coincides with your menu. Since you're learning to cook in bulk, your shopping list will have to change accordingly so you're sure to have enough ingredients on hand when the time comes to do the actual cooking.

The most important tool in meal planning and bulk cooking is your freezer. Freezer bags are a great space saver if you have a small freezer. You can fit many in the same space of a few storage containers. Be sure to incorporate lots of quick and easy meals that your family can warm up and serve themselves in the event you're not at home at dinner time or if you just need to grab something quick.

Menu planning and cooking in advance will help you learn to love your slow cooker, too. It's a cinch to throw something simple in the crock pot before heading off to work in the morning, and you'll love coming home to dinner ready to set on the table!

Experiment with different recipes and variations of your favorites. Slow cookers make easy work of cooking whole chickens or roasts which can be frozen or refrigerated for later use very easily as well.

You're only limited by your imagination and creativity when cooking in bulk for the week ahead. Factor in the time you save by not having to do a lot of after dinner cleanup or dishes, and you'll be thrilled you took the time to master this valuable homemaking skill for yourself.

Cook Ahead to Save Time and Money

Darlene "Dee" Bishop is a professional writer with over 25 years experience writing and editing ezines and newsletters, press releases, website content, magazine features and more. Visit her online at http://darlenebishop.com to discover how she can help you build your business one word at a time.

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Cooking Filet Mignon

Filet mignon is French, of course, with filet meaning "thick slice" and mignon meaning "dainty." Filet mignon comes from the small end of the tenderloin (called the short loin) which is found on the back rib cage of the animal. This area of the animal is not weight-bearing, thus the connective tissue is not toughened by exercise resulting in extremely tender meat. This also means that the meat lacks some of the flavor held by meat that has the bone attached. In order keep the flavor, you must cook filet mignon quickly. This can be done a variety of ways, including broiling and grilling.
It should never be cooked beyond medium rare, because the more done it is, the less tender and more dry it becomes and the more flavor it will lose. You should always use a dry method of cooking, even when it will be a quick method. Methods of cooking that are dry are such types as roasting, pan frying, grilling, broiling, etc. Since this cut of meat is more dry than others, you will not want to cut the meat to check to see if it is done. Instead, you should touch it. The touch-method of checking is not as hard as it may sound:

1. If the meat feels hard or firm, it is too done.

Cook Steak

2. When the filet mignon is soft when you touch it and your finger leaves an imprint, it is rare.

3. If it is still soft, but leaves no imprint, and is slightly resilient, then it is medium rare (best for this particular type of meat).

The reason filet mignon is often wrapped in bacon (this wrapping is called barding) is because this particular cut of meat has no layer of fat around it. The bacon not only adds extra flavor to the filet mignon, it also gives it the fat necessary to keep the meat from drying out. This is a concern since the strips are so small in filet mignon and they have less fat than most cuts of beef.

What to serve with Filet Mignon

Since the flavor of filet mignon tends to be quite mild, many people prefer to serve it with sauces, either smothering the beef or as a dip. There are many different choices for the best sauce for filet mignon and most depend solely on the person's particular flavor preference. Some consumers prefer to have a certain type of steak sauce for dipping and some may prefer a marinade to add flavor during cooking. Either of these can turn out well.

Wines & Filet Mignon

There are many different types of wines that are good to serve with filet mignon, and determining which one will go best with it depends largely on the flavor of the sauce. This is especially true if the sauce is rather strong, or has a flavor that is stronger than the filet mignon itself. The best wines to match with filet mignon are dry, red wines such as Merlot. If your preference is a sweet wine, you may want to consider trying a White Zinfandel (if this is your choice, though, you will not want to use very much pepper on the filet mignon). If you are a white wine drinker, the best match for filet mignon will be a rich Chardonnay.

Tips for cooking Filet Mignon

-When selecting tenderloin or slices, choose the lighter color over dark red. This indicates more marbling which makes it more tender. This cut is so tender that it should never be cooked beyond a medium-rare stage. The longer you cook it, the less tender and more dry it becomes.

-Use a dry, high heat method such as broiling, roasting, pan-frying or grilling for this tender cut.

-Whole tenderloin is wonderful to stuff or bake en croute (in savory pastry).

-Cutting into the meat to check doneness lets precious juice escape. Use the touch method. Press the meat. If it feels soft and mushy and leaves an imprint, it is rare. -If it is soft, but slightly resilient, it is medium-rare. The minute it begins to feel firm, it is overdone.

-Since the tenderloin has no surrounding fat tissue, it is often wrapped in a layer of fat (called barding) such as suet or bacon to keep it from drying out. Likewise with filet slices. The barding also adds flavor.

-Cubed tenderloin is a popular choice for fondue hot-pots and shish-kebabs.

-To ensure even cooking when roasting the whole tenderloin, the small end should be tucked up and tied or trimmed for other use.

Cooking Filet Mignon

Daniel Urmann is a contributor and author for the website Big Sky Filet Mignon.

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How to Cook Tri Tip in Your Oven Like an Expert

If you've got any of my other cooking articles here, you know I'm somewhat of a tri tip expert. I love it. Normally, I do mine on the grill, but there are times (especially when I'm busy) where I'll cook it in the oven. And you know what? It still tastes great. Here's how I do it.

First of all, you need to rub / marinade your meat however you like it. There's no perfect way. I've done tri tips all kinds of ways-it's the cut of meat I use when I experiment. However, you're going to want some wet works for the cooking. This could be a mixture of olive oil and other ingredients or your preferred marinade.

Cook Steak

If your meat is in the refrigerator, take it out for about 5-10 minutes before cooking.

Heat up your oven to about 425 degrees F. Make note that cooking times and temperatures can vary from oven to oven.

Next, place your tri tip on a baking pan fat side down. Drench a little of your preferred wet works over it and slide it in the middle of your oven. Set your timer for about 45 minutes. Your cooking time might be about 1 hour, but from about the 45 minute mark, you want to pay real close attention to the meat.

Here's the key. Every 8-10 minutes, add some more marinade over the top of your tri tip. You may end up doing this 6-7 times depending on final cooking time. Remember to take it out before it's actually done, because it will continue to cook for up to 10 minutes afterward. And I like to wrap mine in foil for 5 minutes before cutting it.

Lastly, if your cut of meat has a fair amount of fat on the fat side, start it in the oven with that side up for about 8 minutes and then flip it for the rest of the duration. If you've done everything right, your tri tip from your oven will be very tasty.

How to Cook Tri Tip in Your Oven Like an Expert

Another factor into how well your food is cooked is your cookware. If it's not that great, you'll get sub-par results. Personally, I think hard anodized cookware is the top of the line. And you can get hard anodized cookware sets very inexpensively. Check out that site for reviews and the best deals.

Of course another great use of meat is to slow cook it. From stews to chilis and more, crock pots are fabulous. Check out this page about Hamilton Beach slow cooker reviews for more information. Good stuff.

Whether you decide to grill or do your tri tip in the oven, it's a great, tasty piece of meat. I find that it's fairly difficult to mess up as well. Just take it slow and don't rush. Happy cooking.

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How to Cook a Steak - Tasty Recipes For Cooking Steak

Lots of ways historically on how to cook a steak. Here in the U.S. everything from on a stick over an open fire to pan cooking a steak to broiling or grilling steaks to baking a steak in the oven is practiced regularly. The heat is over or below or like roasting, indirect or all around.

Just so you pay attention to the basics of how to cook a steak.

Cook Steak

Style and thickness of steak Preparation of steak Pre-heating what you're going to cook your steak on Tenderizing or seasoning with a steak marinade recipe or steak rub Searing the steak Keeping the juices in (don't fork it up-use tongs) Get the right doneness Let it rest 5 minutes to let the juices spread back throughout the steak Dig in

It really doesn't matter whether it is an oven broiler, gas or charcoal grill, flat grill or fry pan (cast iron of course) that you use to cook a steak. Broiling steak - the heat comes from above, grilling steak or frying steak the heat comes from below, and baking a steak comes from above and below.

It is good to have a way to cover or lid your cooking vessel. You have a cover on your gas grill, a lid for your cast iron skillet, and you can close the oven door on your oven when you are broiling your steaks. It is all to keep the heat in and cooking your steak. So, end of lecture for the purists. Let us get down to it.

Our big Labor Day end-of-summer bash had arrived and were planning on a wine and steak theme. Chuck the local butcher had a deal on some ribeyes so I had him cut several nicely marbled 1 1/2 inch thick steaks.

Here in Florida, weather is a crap shoot. As the arrival hour approached we got an old fashioned deluge with accompanying lightning, wind, and thunder that was not going to stop. Since I am not an umbrella cook and the grill is open to the sky, it is inside we go for the feast.

I decided to use both because of different desires of doneness requested. I just have a GE electric oven glasstop but the broiler works just fine. I'll need extra preheating time for the cast iron fry pan I use because it takes close to FOREVER for it to get hot enough.

Remove the steaks from the refrig early enough so they are room temperature when you cook them. NY Strips are well marbled so flavor is not an issue

I have found a nice spices shop locally and they make a nice Tuscan rub that everyone seems to like so after rubbing some peanut oil on the steaks I used the spices and let sit.

So, we have seasoned steaks at room temperature, a cast iron fry pan smoking away and two glasses of cabernet under our belt so it is time to cook our steaks.

I place the steaks in the very hot skillet, cover with the lid and wait 2 minutes. I uncover the steaks, spin them all 45 degree and cover again. Cook for another 3 minutes, open up, turn over with your tongs, see the nice design and recover.I get a nice grill design on the steaks with the pan and that makes everyone happy. After another 3 minutes, check to see how done the meat is by using either a back of a fork or a spoon or your thumb to check. It should be soft spongy and that is rare. I place each steak then on a metal plate and if you want more doneness I place them in a 350 degree oven another 4 minutes for medium rare and 7 minutes for medium.

I put this steak on a warm plate and let sit with foil over it for 5 to 7 minutes before serving. Easy, huh? To pan cook a steak I like to use cast iron skillets because they heat better. If you use a Teflon pan you will burn the coating at high heat and I don't like the taste of Teflon. But, I have used aluminum, stainless steel, and even titanium pans with good results.

As I said before, get it real hot and drop your steaks after drizzling in a little oil to keep the steak from sticking. Cover with a lid and cook 2 minutes, spin the steak 45 degrees (don't turn over and please use tongs), close the lid, then cook another 2 minutes. Open the lid, turn the steak over, I use a grill ridged cast iron pan that makes grill marks so I can now see the pretty design on my steak. Cook another 3 minutes then check for doneness as above. It should be rare and then use the oven to slowly bring the doneness to whatever floats your boat.

Grab a nice red wine, maybe a little Lea and Perrins on the side, some grilled or roasted veggies and it is time to enjoy your knowlege in how to cook a steak.

How to Cook a Steak - Tasty Recipes For Cooking Steak

Mel Griffon has never come up blank on how to cook a steak. He's been grilling, frying, broiling and roasting his steaks for family, friends, and patrons for years. To keep up with this serious steak artist go to http://www.grillingsteak.org and cook up a steak.

http://www.grillingsteak.org/how-to-cook-a-steak/how-to-cook-a-steak-broiled-steak-grilled-steak-pan-cooked-steak-its-all-good-really-good

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Learn How to Cook the Beef Specialty Dish London Broil

Preparation of Ingredients for the London Broil

For people who want to cook a special beef dish, they can always try the easy-to-cook recipe called London Broil. Perfect for various occasions, this enticing treat is guaranteed to satisfy all the hungry stomachs out there, especially with its tender meat and delectable flavor. Some of the key ingredients used in cooking this special recipe include two pounds of fresh meat, which can be cut in several ways including as flank steak, top round steak, or top round roast. Likewise, at least ¼-strip bacon is needed to enhance the flavor of this tasty treat.

Cook Steak

Aside from the beef and bacon, London Broil also needs at least a tablespoon of Worcestershire sauce, two tablespoons of red wine vinegar, and a tablespoon of honey. A cup of stout ale, one bay leaf, and an onion are also needed to give this special beef recipe a richer flavor and taste. Additionally, also prepare one clove garlic, ¼-teaspoon of dried thyme, and three tablespoons of cornstarch. Likewise, also add a teaspoon of ground black pepper and ½-teaspoon of kosher salt to make the dish tastier.

Cooking the London Broil

Cooking London Broil is just a simple process, starting with the cutting of meat into finer slices. For a healthier option, remove the fats and membranes surrounding the meat. Meanwhile, slice the bacon into six slices, each measuring at least ¼ in size. Then, get the garlic and peel it thoroughly before slicing it into five to six pieces. After that, slice the onion as well before preheating the oven to a temperature measuring at least 270 degrees Fahrenheit.

Before putting the London Broil inside the preheated oven, put salt and pepper on both sides of the meat. Furthermore, also put some cornstarch all over. Moving on with the bacon strips, apply some thyme before adding them to the mix. Afterwards, add garlic all over the dish then place it on a pot with enough oil in it. Get the sliced onions then arrange them randomly on top of the London Broil.

In a separate container, combine the bay leaf, stout ale, and red wine vinegar with the other important ingredients like honey and Worcestershire sauce. Mix them well before pouring it all over the dish. After that, add more flavor to the beef recipe by adding more salt and pepper depending on the preferred taste. To make this simple cooking technique more effective, cover the pot with a single layer of foil. Place the beef dish inside the preheated oven, then wait for at least three hours before taking it out. Be sure not to take the lid of the pot to guarantee its freshness while allowing the flavor to sink in more into the meat.

After removing the pot from the oven, allow it first to cool down for a span of 10 to 15 minutes. Soon after, take out the meat then cut them nicely into smaller pieces. Place them in a nice clean platter before serving the London Broil to guests.

Learn How to Cook the Beef Specialty Dish London Broil

Peter Garant is writing cooking and beef dish articles for both How to Cook Beef Info and Cooking Beef Info web sites.

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How To Make Flaming Steak Diane

"Opa!" the crowd roared as flames danced over the food.

Imagine good friends, fabulous food and entertainment that magically transport you to a foreign land.

Cook Steak

I had always assumed that saganaki, the flaming cheese appetizer that was dramatically doused with brandy and set afire in a show-stopping spectacular tableside display, originated in Greece. However, while vacationing in Greece in the 1980s, I learned that Saganaki didn't originate in Greece at all. Rather, saganaki is claimed to have originated in my hometown.

Dining in the restaurants of Chicago's Greek town during my younger years left a searing impression on my fondness for theatrics in food and entertainment.

As spring approaches, my imagination is ignited by visions of flaming entrees lighting up serene, moonlit dinners under the swaying canopy of backyard trees. With or without the reflecting ripples from a backyard swimming pool, a Tallahassee spring garden setting is perfect for staging a dazzling evening.

Reaching into my culinary archives, I plucked an old favorite flaming recipe that I used to prepare often for special dinners.

For a unique spring supper, the ease and elegance of Steak Diane delivers the sizzle and romance that will leave your guests singing complimentary "oohs" and "aahs" to you.

Steak Diane is fine vintage cuisine fare. I'm not exactly sure when this dish originated. My research suggested that it was an American invention of the late 1950s and early 1960s, when the French-inspired menus of Julia Child and the Kennedy White House were contributing a rich and saucy consciousness to our nation's culinary landscape. Before and during that same time, many of the nation's finest restaurants were well-known for presenting food with flamboyant staging.

Executive Chef Michael Lomonaco of New York's fabled "21" restaurant painted an appetizing description of the Steak Diane entree and glamorous era in the "21" Cookbook. Lomonaco writes, "At '21,' Steak Diane is traditionally prepared tableside by the captains or Maitre Walter Weiss. The beef sizzling in a large copper pan with brandy flaming and sauce bubbling makes a wonderful show reminiscent of the days when Humphrey Bogart and friends would bound in at midnight following the newest opening on Broadway."

But you don't need to travel to New York, Chicago or Athens, Greece! You can create a fabulous flaming Steak Diane right at home.

If you are uncomfortable with igniting the food, the dish is equally delicious without the dramatic flame.

Serve with a classic Caesar salad, rustic bruschetta, vintage aged red wine, a rapturous dessert and a dash of artistic expression for a timeless and great-tasting dinner with or without the pyrotechnics.

Flaming Steak Diane

Beef tenderloin medallions, 1 per person pounded to 1-inch thin

1 Tbsp. butter

Sea salt, to taste

Fresh ground black pepper, to taste

Greek seasoning blend, to taste

1 cup fresh mushrooms, sliced

Garlic, to taste

Shallots, to taste

Lemon juice, to taste

1 cup cognac or brandy

2 Tbsp. sherry

2 tsp. Dijon mustard

1 cup reduced beef or veal stock

1 cup cream

2 Tbsp. green onions, chopped

1 tsp. each parsley and chives

1. Melt butter in a heavy skillet over medium heat.

2. Season beef with sea salt, pepper and Greek seasoning.

3. Add 2 steaks at a time and sear no more than two minutes per side.

4. Transfer steaks to a heated platter in the oven.

Repeat steps 1 to 4 for additional steaks.

Meanwhile, saute mushrooms, garlic and shallots for about 2 minutes in butter, a dash of favorite seasonings and a squeeze of lemon. Lower the heat, take the pan off of the stove and add cognac or brandy. Return pan to the burner and cook over low heat. Add sherry and Dijon mustard. Add beef or veal stock and cook for another minute.

Add cream and bring to a near boil. Remove from heat and add chopped green onions, parsley and chives. Sauce the beef medallions. If you are comfortable flaming food, it can be done in the kitchen or tableside. Cautiously tilt the pan with the sauce and steak, pour a bit more brandy into the front edge of the pan, and light with a match.

(c) Kathi Dameron, Kathi Dameron and Associates

This article from the "Entertaining with Kathi" newspaper column originally appeared on February 28,2007.

How To Make Flaming Steak Diane

Kathi Dameron is a former caterer and special event designer. She is a food columnist who writes a regular newspaper column "Entertaining With Kathi", teaches occasional cooking classes, owns Kathi Dameron and Associates ~ A Writing and Blogging Boutique, is a free-lance writer and is writing her first cookbook. She can be reached at askkathidameron@aol.com or visit http://www.kathidameron.com

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5 Steps on How to Cook the Perfect Steak

Even for the best chefs, cooking the perfect juicy steak can be a challenge. Steaks are generally thin pieces of meat that can dry out quickly or cook too quickly making them try, tough and flavourless.

Use a heavy frying pan or griddle pan on a gas hob. With an electric hob or grill you have less control of the heat.

Cook Steak

Buy a good quality steak from your butchers or online, try to stay away from the cheap supermarket meat. The Sirloin steak and Rump steak contain more flavour and have texture. Fillet steak is soft and has less flavour.

Step 1 Prepare your steaks

Take your steaks out of the fridge 30 - 60 minutes before cooking. This allows them to come to room temperature which makes them easier to cook.

If your steaks are frozen, place them in the fridge overnight and then take them out of the fridge before cooking.

Step 2 Pre-heat the pan

Heat the empty pan on the stove until it is hot. Now you can either add a little oil and then add your steaks or if you prefer brush your steaks with oil and place in the pan.

Sunflower, canola or groundnut oil is the best. Avoid olive oil as it can make your steaks bitter.

Lay the steaks in the pan away from you. If you get a nice gentle but not explosive sizzle then the heat of your pan is right.

Season with salt and pepper to your taste.

Step 3 Cook to your desire

For a medium steak, cook the first side for 3 - 4 minutes and then slightly reduce the heat and cook for a further 2 - 3 minutes.

Using a pair of tongs, gently turn the steaks over and cook for a further 5 minutes.

To test how well the steak is done, press with your finger. Rare will be soft, well done will feel firm and medium in between.

Step 4 Rest your cooked steaks

Resting the meat is just as important and cooking the steaks, it allows the juices to be drawn back in and become moist and tender.

Remove your steaks from the pan with the tongs and rest on a rack with foil and leave in a warm place - the oven is best for this. 5 - 10 minutes is enough.

Step 5 Serve and enjoy

Warm your plates up, place the rest of the food on the plates and then the steaks last - you want them to stay hot.

Lay the table with sharp steak knifes which are designed to slice through the meat cleanly.

5 Steps on How to Cook the Perfect Steak

For more tips and tricks on how to cook steak look at buy steaks online. Cook and enjoy the most tasty meat available.

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Grilling a Great Steak - It's Easy

Grilling Steak - A scrumptious way to end the day

Is grilling steaks an involved task? Nah, not really. Just a few basic facts and some steak grilling tips to smooth the way and you're good to go.

Cook Steak

The temperature of the grill, what kind of steak and how thick, spices and marinades, and whether you want the steak rare, medium rare, or medium get's you on the path of how to cook a steak. You pick up great grilling steak tips just by doing. So let's get grilling.

A hot grill warms my heart. (I use a Weber two burner gas grill under 5 at Lowes) One side all the way high, and one side a bit cooler. The hot grill is to seal the steak to keep in those valuable juices. Just as you always use steak tongs instead of a fork to turn the meat, putting fork holes in the meat will let all those juices run out and the juices are the taste.

The type of steak you are grilling will determine your temperature and seasoning choices. Filet Mignon with so little fat, although tender there is very little flavor so you have to spice it up. Ribeye, porterhouse t-bones and sirloin steaks have great ribbons of fat throughout the meat so flavor is not an issue. Don't forget some of the less expensive steaks such as flank steak, london broil, round steak, and even chuck steak. With the right care it could be a hit.

Where you get your steaks can make a difference. A butcher shop cuts to order off of fresh meat. Grocery stores have pre-frozen, prepackaged, thinner cut steaks.

A little preparation goes a long way to grill some great steaks. Make sure that the steaks you are about to grill are at room temperature. If you put cold or frozen meat on a grill it will burn the outside and leave the inside raw and icy. Get those steaks out of the freezer or refrigerator long before you cook them. Cut the surrounding fat of the steak every inch and a half. It will prevent the steak from curling because fat shrinks faster than the meat.

To season or not to season? - that is the question! Spices and seasonings are usually of the cook's choice, since various combinations are possible; yet pepper is probably among the elements that cannot miss. Tenderizing steak marinade recipes and steak rubs enhance the flavor of many cuts of beef steak. For tougher cuts of meat, choose a tenderizing steak marinade recipe with ingredients like vinegar or citrus juice mixed with a little olive oil and seasonings and soak all day in the 'fridge.

When grilling steak, most people keep turning the meat from one side to the other. Not good! That will destroy your steak. As an example, on a hot grill cook your steak 2 minutes then spin it 45 degrees and cook for another 2 minutes. Then turn it over, look at the (nice|unique|pretty] grill mark design you made, and do the same for the other side. I usually then move the steaks to a cooler portion of the grill to let it cook a little longer without charring.

Everybody seems to want their steak differently. You hear "just a little pink", or "slicing into the steak. Push on the top of the steak with your thumb- if it is soft spongy you have a rare steak, if there is a little resistence it is medium rare, and if it feels firm there ain't no pink. The amount of firmness is the trick.

If you have a sensitive thumb or are just smarter there are little digital steak thermometers that tell you by exact temperature whether your steak is the way you like it. Life just gets easier.

Enjoying friends and family while grilling some great steaks is a wonderful experience. Repeat weekly and report back on your success.

Grilling a Great Steak - It's Easy

Mel Griffon has been grilling on balconies, backyards, and in restaurants for years. Want more info just go to his site at http://www.grillingsteak.org or http://www.grillingsteak.org/grilling-steak/grilling-a-great-steak-its-easy.

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Cooking Techniques For the Perfect Steak

Once you have mastered the cooking techniques for a perfect steak, you will want to eat one everyday. Cooking the steak in a perfect manner should result in a very juicy and flavorful steak. The perfect steak should never be overcooked and hence, the use of a meat thermometer is an essential part of cooking the perfect steak.

The most convenient ways to cook a perfect steak are grilling, pan searing, and sear roasting. For grilling your steak, apply some non sticky oil onto the grill to prevent your steak from sticking to it. Place the steak on the burning hot grill. Resist from pressing the beef from metal spatula or anything else. Flip your steaks for once. Give them 5-6 minutes to cook each side, season them.

Cook Steak

To check the doneness of the steak, use the meat thermometer. This will give you the indication whether the meat is cooked or not.

Another way of cooking perfect steaks is pan-searing, which consist of the same procedure as in grilling but using a pan. Use non sticky oil before you start cooking. Cook the steaks for 5-6 minutes per side, and again use the meat thermometer to figure out whether the steak is done.

Sear-roasting starts with preheating the oven to 500 F. Then carefully place the steaks into the pan at such high temperature and heat them for 1-2 minutes each side. Again use the meat thermometer as described above.

One important thing common in all these techniques is after using the meat thermometer, take out steaks from the heat source 15 minutes before the serving. This is because once the steaks are removed, you find their temperature rising 5- 10 degrees.

Remember, cooking perfect steaks should cause your steaks to turn brown making the juices concentrated, which gives the meat a rich and delicious flavor.

Cooking Techniques For the Perfect Steak

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How to Grill Steak on a Panini Press

You may not have thought of grilling beef on a panini maker, but it can be done. With proper technique you can make delicious and juicy steak. The best part is that panini grills drains of excess fat. It takes 4 to 10 minutes to cook depending on the thickness of the stake. So grilling beef on a Panini press is healthy, delicious, and quick. What could be better than that. Here is a recipe you might want to try.

Grilled top sirloin steak

Cook Steak

1/4 cup red wine vinegar
1 large clove garlic minced
1 tsp coarse salt
1/2 tsp finely grated lemon zest
1/2 tsp fresh lemon juice
1 cup extra virgin oil
2 tsp dried oregano
1/2 a tsp cracked black pepper
4 Top sirloin steaks about 1/4 to 1/2 inch thick

Directions

1. Place the steaks in a nonreactive roasting pan.

2. Place salt and garlic in a mixing bowl and mix together. Add the red wine vinegar, lemon zest, and lemon juice and whisk until all the salt dissolves. Slowly add the olive oil, oregano, and pepper.

3. Pour half of the marinade over the meat and turn to coat both sides. Save the rest of the marinade for basting and serving. Let the steaks marinade 1 to 2 hours.

4. Drain the steaks well. Preheat the grill to high. Place the drip pan under the front of the grill. Lightly oil the surface of the grill surface. Place the steak on the grill and close the lid. The steak will be done 6 to 10 minutes.

5. As you grill the steak baste it with some of the remaining marinade. Turn the steak to baste both sides with the marinade.

6. Place the steak on a platter and spoon the rest of the marinade over it and serve hot.

This recipe gives you an idea how to grill beef on a Panini press the rest is up to you. You can use your imagination to create your own marinades and sauces to dress up your grilled steak. Enjoy!

You may be surprised to find your Panini maker can do a lot more than just make Panini sandwiches. It can grill fish and chicken and with the right technique they come out juicy and delicious. You can even grill your vegetables and they also come out great. The best part is cleaning up is easy. All you usually need to do is wipe off the grill surface with a dump towel. Just make sure you do that before the grill gets cold.

How to Grill Steak on a Panini Press

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Gas Grilling Steak Tips For Perfect Steaks

Steak is considered to be a real treat, rather than the kind of food you eat every day. Since this meat is so succulent, juicy and delicious, you should treat it well and cook it with care. Nothing is worse than overcooked steak or steak which burns on the outside but fails to cook inside!

Unfortunately a lot of people assume that cooking a steak is simple. There is nothing too difficult about it but it is handy to know some good gas grilling steak tips so your next steaks can be absolutely perfect.

Cook Steak

Using a Grilled Steak Marinade Recipe

Before you even switch on the gas grill you might want to consider marinating your steak. If you are using a tough cut of steak you will want to use a marinade that can tenderize, as well as flavor, the meat. Something with lemon juice, vinegar or wine can do the trick and there are lots of marinated steak recipes to choose from.

If you are using a good quality piece of steak you might still want to marinate it but you will not need to marinate it for long. Over-marinating steaks can turn them to mush, which is not the result you will want if you have bought an expensive cut! If you decide against using marinated steak recipes, you can just add some salt and pepper to your steaks, and perhaps a touch of cayenne or garlic powder too.

Getting Ready to Grill

When you want to cook your steaks, let them come to room temperature for an hour. Apply a thin layer of oil to the grill grates and preheat the grill to hot. When the steaks are at room temperature and the grill is hot, add the steaks.

Keep an eye on them as they cook. When you see tiny drops of blood appear, it is time to flip the steaks over and let them cook until they are done to your liking. If you have a dual-burner gas grill, you might want to heat one side to high and the other to medium. Sear the steaks on both sides for a minute over the high heat, and then finish cooking them over the medium heat.

How Long to Grill Marinated Steak Recipes

An inch thick steak will take about nine minutes for rare, thirteen minutes for medium and eighteen minutes for well done, as a general guideline. You will need to add a few minutes if your steaks are thicker than an inch.

Remember that steak keeps cooking for about five minutes after you take it off the grill. Transfer the hot steak to a plate, cover it with foil and leave it alone for five minutes, so the juices inside can redistribute. This makes the steak so succulent.

If the steak turns out to need a few more minutes, it is easy enough to grill it a bit more. If it is overdone there is not much you can do about it. The more you marinate and grill steaks, the better your steaks will turn out.

Gas Grilling Steak Tips For Perfect Steaks

If you are looking for spring or summer grilling ideas, marinated steak recipes are amazing when you grill them. Choose your favorite grilled steak marinade, fire up the grill and make a couple of nice side dishes to complement your juicy grilled steaks.

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

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How to Cook Steak the Right Way - Follow These Easy Instructions

One of the most liked foods by many people all over the country is steaks. The buffalo steaks have all the potential and killer ingredients that are required to offer a complete meal for a person. The steaks have to be cooked in an extremely careful manner because they are very sensitive to heat conditions and if they are being subjected to higher temperature then there is a great chance that the entire meat will be going waste. Hence if you are desperate to learn how to cook steak then the tips that are provided here will be of great use to fulfill your purpose.

Choosing the right cut

Cook Steak

In order to make sure that the output is rich in quality it is very much essential to select the right cut of meat. If you are selecting a poor cut then the quality of the steak that you are cooking will surely be of lower quality. Thus it is well advice not to consider the cost factor if you want to cook the best tasting steaks. It is also possible to order great quality cuts through online sources. It is also necessary to include quality ingredients for improving the quality of the dish that has to be obtained.

Avoid flare ups

When the cut is being placed in the grill it is necessary that the fat that is being evolved from meat should not fall on the firing portion. When excess level of fat falls on the stove, there will be foul greasy smell that will be released and will be greatly unpleasant. Thus it is required to take care that the meat does not contain enough fat while grilling. Before the meat is being grilled it should be heated to drain away the fat which is present inside it. The foul greasy smell will make your steaks taste much bad due to the bad odor which will be coming from the steaks.

Marinating the meat

Before the meat is being cooked the meat should be marinade. It will be enough if the meat is marinade for two hours or less. Since this meat is soft the flavor will get spread in a quicker manner. The outside of the meat shall be salted and inside region of meat should be filled with flavors which will spice up the dish. While the meat is being grilled it will be good if you are able to measure the temperature using a thermometer. The best temperature for producing steaks will be around 250 degree Fahrenheit.

How to Cook Steak the Right Way - Follow These Easy Instructions

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Reliable Grill Pan - The Best Way to Cook Steak in the Summer

One of the best and most exciting activities to be part of as a family is to cook some steak in the summertime. Everyone loves a nice day of summer when you can go out and do some barbecue. Everyone watches TV maybe watching the sports channel or a good movie sitting back drinking some beer. Nothing makes this day more perfect than a reliable grill pan you can use to make sure that that steak is nice and juicy to eat.

If you want to make sure that you always have a great decent summer day then you have to make sure that you have a reliable grill pan that is going to help you cook a nice juicy and tender steak for all your family and friends to enjoy.

Cook Steak

There are many grills that you can use to cook your steak but if you truly want to make sure that your meat is nice and juicy you have to use a reliable grill pan with a nonstick feature.

One of the hardest things to deal with for anyone who cooks steaks is to make sure that the it does not stick on the grill and loses all the juice that makes it so nice and tender. If you want people to say great compliments about your steak then you better make sure to use a reliable grill pan that does not allow the steak to stick.

You do not have to be a professional chef to make this happen you simply need the right tools to be able to cook the steak the right way. Most people get very discouraged when they see that the meat is sticking too much to the grill and they simply give up and try to make some hot dogs. It is time for you to stop being a quitter and make sure that the summer day goes smoothly using a nice reliable grill pan.

Not only will you be able to enjoy a nice juicy steak but also you will be happy to hear how much people enjoy the way you make it. I am not the best cook in the world but my wife sure thinks I am after you she has a bite of the nice steak I make with my reliable grill pan. There are many varieties and styles that you can choose from to fit your liking as well as in many shapes and sizes.

Reliable Grill Pan - The Best Way to Cook Steak in the Summer

Brent Archer loves having fun in the summertime while eating a nice juicy steak and a side of homemade fries.

If you want to cook a juicy and tender steak he suggests to use a cast iron grill pan and to make some nice crispy fries you can use a cast iron frying pan.

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The Secrets to Picking Cuts of Steak You Can Afford This Summer

If you love grilling, but your budget is a little tight this year, you may be wondering if you can have steak on the grill this year. The answer is definitely yes. You just need to know your meat. There are all kinds of beef cuts that can be grilled up nicely without breaking the budget. They will take a little more care in preparation than a Porterhouse, but they can be entirely worthwhile. So if steak is a priority, but it does not seem too affordable, do not give up hope.

Working with Inexpensive Cuts of Meat

Cook Steak

There are bargains in your meat case, and good steak can be had for five to seven dollars a pound. Hanger and flatiron steaks, tri tip, skirt, flap and flank steaks, and chuck, top sirloin and other types of meat are all inexpensive and delicious, provided you know what to do with them.

There are a few reasons you will pay less for these steaks. It takes some effort to turn them into a really taste meal, but it can be done relatively easily by most people. If you know what you are doing, even an inexpensive steak can taste fantastic.

The tough texture in these steaks is because they come from muscles the animal actually uses. That makes them more flavorful than some of the more tender cuts. These are the ones that have the best flavor and the least gristle. An intense marinade, some careful salting, and a close eye on your grill time can help these bargain cuts taste and feel their best.

Picking the Right Steak Marinade for Your Steak

The first thing you should do is take a look at your marinades. These liquid mixtures have a reputation for flavoring and tenderizing meat, but they may not do that as well as you might think. Often, they only soak into the meat a little, and if they are really acidic, they might even tighten up muscle tissues, making your meat tougher. Of course, that does not mean you cannot find a great steak marinade recipe - you just have to know what you are looking for and what to expect.

Even if the effect you're getting is only skin deep, marinades result in a lovely surface that is crisp, crusty, and rich in color, and they add some nice flavor to the outside of your steak. Use a really hot grill to create the best steak you can. Remove budget steaks from the fridge while the grill is still heating up. That will ensure that your meat is not cold when it goes on the grill, and it will cook more thoroughly.

Setting Your Grill Up Properly to Grill Steak

You'll want two zones of heat - one that's hotter and allows for searing the meat, and the other that's lower in heat and will cook evenly with no burnt outside. A gas grill makes this a matter of adjusting knobs, while charcoal requires you to bank about two thirds of the coals and scatter the rest.

You will want to make sure your grill is clean at all times, and that you are being patient enough. It is important to cook these cuts of meat in an undisturbed location for two to three minutes at least. Use an instant read thermometer to tell you when the meat is done, and be sure to rest it when it is finished so it will retain the juices.

The Secrets to Picking Cuts of Steak You Can Afford This Summer

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 easy steak marinades to choose from.

If you are in the mood for a great steak tonight why not find out the best steak marinade to use before you set out to barbeque that expensive cut of meat and find out how to make it tender and juice. 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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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.

Cook Steak

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.

Flank Steak

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Tips on How to Prepare an Ideal Rib Eye Steak

If we ask people what is the best way to cook a rib eye steak, majority of them will probably say "grilling." The truth is, grilling is just one of the best ways to cook a rib eye steak. There are various ways of cooking it, including pan broiling, baking, and broiling.

The first tip that we can offer is to bear in mind that different meat cuts may be applied to a rib eye. It just becomes distinct as this part of the beef is usually juicier and more tender. Having the knowledge that this steak is just like any other steak already gives us the notion that it can be cooked and eaten in many different ways as well.

Cook Steak

Our second tip is to remember that all the steak recipes available may be used to prepare rib eye and the best secret of all is to ensure that the juices of the meat are kept inside it so that the finish product will be truly delicious.

When turning a rib-eye steak while cooking, it is better to use tongs instead of a fork as the latter tend to pierce the rib eye steak that will cause the juices to come out. The heat temperature also varies depending on how cook we would want the steak to be. If we want our steak to be medium rare, the temperature needed is 63 degrees Celsius or 145 degrees Fahrenheit. If we want it medium, the internal temperature has to be 71 degrees Celsius or 160 degrees Fahrenheit. Pressing the meat also allows us to determine its doneness. For instance, if there is only slight resistance when the meat is pressed, it is guaranteed that we have produced a very rare meat. If the meat seems to be quite firm when pressed, for sure it is a well-done one. Meats that are springy when pressed are medium-done and those that are a little bit springy are medium rare.

As mentioned earlier, grilling is the most popular and one of the best ways to cook a rib eye steak. Many of us already know that when we grill a steak, oil must be lightly brushed on the meat before we place it on the heat source. Grilling time is usually between six and eight minutes or depending on how thick the meat is. Turning the meat once is already enough and removing it from the heat source actually depends on how done we want the steak to be.

Another best way to cook a rib eye steak is through broiling. When using this cooking method, we need to preheat the broiler before placing the meat a minimum of two inches above or away from the meat source. Broiling time should not be less than eight minutes but not more than ten minutes. Just like when grilling, turning the meat once is enough and its doneness depends on how well or how rare we want it to be.

Pan broiling is also one of the best ways to cook a rib eye steak. To start the procedure for pan broiling, a skillet must be preheated first. After adding butter or oil, the meat may now be placed on the skillet and cooked for approximately ten minutes. Tips regarding the number of times the meat should be turned and the degree of doneness are also the same as the tips mentioned when grilling or broiling.

These are three of the best ways to cook a rib eye steak but there are more ways to prepare this steak. To reiterate one of the most important tips discussed, the delicious taste of the rib eye steak greatly depends on the importance of not allowing the juices to escape from the meat.

Let's try one of these cooking methods and experience how fun it is to cook a rib eye steak!

Tips on How to Prepare an Ideal Rib Eye Steak

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How to Cook Barbecue Chicken

Around the world a backyard barbecue has become the focal point of many a dinner party. While the women stay in the kitchen organising salads, often the main retreat outdoors, glass of beer or wine in hand, to discuss how to cook barbecue to perfection on the outdoor grill. Yet while it seems many men know how to cook barbecue steak and sausages, very few men know exactly how to cook barbecue chicken in a manner that pleases all their guests.

When many people think of how to cook barbecue chicken, they immediately ponder what the 11 secret herbs and spices may entail! The fact is that there does not need to be any secret as to how to cook barbecue chicken to perfection because you need only to consider two steps: the preparation and the cooking.

Cook Steak

When learning how to cook barbecue chicken, the first thing to remember is that the marinade or the sauce that is used while cooking is extremely important. Whatever the basis of the sauce, be it the tomato, barbecue or Chilly base, USA fits to leave chicken steaks marinating in it overnight. This provides plenty of opportunity for the meat to absorb the beautiful taste of sauce, and this taste will not been dissipated during the cooking process.

Another time-honoured secret of how to cook barbecue chicken is to slice the chicken into steaks, then cover the stakes in your preference of spices, we exotic tastes such shares paprika, Chilly, garlic and ginger providing an exciting and tenderising surface to the chicken steak.

However, the most important aspect when considering how to cook barbecue chicken is the cooking method itself. One of my favourite methods is to slice the chicken breast into steaks, then lightly and gently cooking the steaks on the outdoor grill surface. Some prefer the barbeque rotisserie and if you know how to cook barbecue and rotisserie style then you can generally be assured of a succulent and extremely healthy barbecue chicken meal.

The most important thing to remember when cooking chicken on an outdoor grill is to not over cook the meat. Overcooking will cause the meat to dry out and become brittle, rather than succulent and juicy. Care should be taken to sear either side of steak, while still keeping the centre portion of the steak tender. The same principle applies when using the barbecue rotisserie chicken, cooking the outside to crispness while keeping the inside juicy and tender. If you are not sure how to cook barbecue chicken properly, I recommend doing so on a low flame, being careful to sear the services but leave the centre tender.

Remember, learning how to cook barbeque chicken is not about simply throwing the chicken on at the same time as your steak, because you need to carefully monitor the cooking process to avoid over cooking the meat. So if you are interested in learning how to cook barbecue chicken to perfection, remember that part of the secret lies in the marinade and sauce preparation, while the other part of the secret involves you carefully cooking the chicken on a low heat. Combining these two elements should see you learning how to cook barbeque chicken to perfection!

How to Cook Barbecue Chicken

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Tips For Grilling Steaks on a Gas Grill

Grilled to Perfection: Tips to Keep the Sizzle in Your Gas Grilled Steak 

Few things say summer like the sizzle and aroma of a steak cooking on your gas grill.  Grilling the perfect steak may be easier than you realize. And if you follow these easy tips, you'll be sure to dazzle your guests and family.  Just remember that with a little preparation, some patience, and the right tools, grilling the perfect steak to please everyone is easy. Follow these tips, and you can just sit back and relax.  Let your grill do the work for you. 

Cook Steak

Tips For Grilling Steaks on a Gas Grill

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4 Kinds of Beef Steaks and 4 Different Ways to Cook Them to Perfection

These are 4 of the best beef steak cooking techniques, using the finest classic cuts of steaks, that I have come across and tested. Follow these methods carefully, using the best cuts of meat you can find (from a butcher, and not the supermarket). Each technique will turn out deliciously perfect steaks every time, just the way the top chophouses do.

Two of these steak cooking techniques use outdoor grilling (one method being more rustic than the other) as their primary cooking method. One method uses the oven to cook the steak indoors. The last one, using the most expensive cut of chop, a whole beef tenderloin, is cooked indoors using a stockpot.

Cook Steak

15-Minute Grilled New York Strip Steak

Season a 16-ounce New York strip with kosher salt and pepper. Get your grill to as hot of a temperature as you can, and cook the steak for 5 minutes, uncovered. Cover but watch closely. When the steak has a good char, flip and grill for another 5 minutes. Remove the steak and let it rest for 5 minutes. Drizzle with melted butter and sea salt.

Santa Maria Open-Fire BBQ Grilled Flat-Iron Steak

Throw a flat-iron steak on a grill that has a hot open fire of oak built underneath it. Grill for 5 minutes on each side. For the seasoning,add half-tablespoons of granulated garlic, salt, and pepper while cooking. Let the steak rest for 5 minutes after pulling it off the grill.

Oven-Fried Cowboy Rib-eye Steak

Use a 16-ounce bone-in rib-eye chop. Cook for 10 minutes a side in a cast-iron frying pan in an oven preheated to 450 degrees F. The pan allows the meat to stew in its own flavorful fat, which then produces a very nice crust. After removing from the oven, let the steak rest for 5 minutes. Salt the steak to taste once it is on your plate, but not before.

Poached Whole Beef Tenderloin

Pour enough unsalted beef broth into a large stockpot to cover the tenderloin (do not put the meat in the pot yet). Heat over low heat so it is just below simmering, then put the tenderloin in the pot. Cook uncovered for about 10 minutes. When the temperature reaches 130 degrees, the tenderloin is right around medium-rare. Let rest for 5 minutes, and cut the tenderloin into 2-inch steaks. Serve with sea salt and prepared horseradish, or spicy mustard, on the side.

4 Kinds of Beef Steaks and 4 Different Ways to Cook Them to Perfection

Billy Bristol is the editor and chief BBQ pitmaster for TexasBarbeques.com, an outdoor cooking and entertaining website devoted to backyard living. TexasBarbeques.com has been providing barbecue recipes, cooking tips, grilling techniques, and backyard entertainment ideas since 2005.

How to Barbeque Texas Style

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How Long Do You Grill Ham Steak?

Ham Steak is one of the easiest steaks to grill. The reason for that is the ham is already cooked and all you need to do is heat it up and eat. Ham Steak makes a very quick meal if you are in a hurry, and does well if you need to feed a large number of people at one time. Great for picnics!

Directions:

Cook Steak

1. Cut into 3/4 inch or 1 inch thick steaks.
2. Pre-heat grill on med-high to high.
3. Lay steak on grill.
4. Check the steak within 2-3 minutes by lifting the edge of steak. Look for a good sear mark.
5. Flip steak to other side.
6. Cook about 2-3 minutes and check underside for sear marks. The steak may be done before the second side sears well, so do not wait just for the sear marks. Touching the steak should still have a spring back effect. If not then it is overcooked.
7. Remove steak from grill and serve.

Safe Internal Temperature: 140-160 degrees

Tips:

* Ham steaks do very well with a brush on glaze, like honey mustard. Brush on each side just before placing on grill. Brush more if you want. The glaze will bubble and brown when done.

* It's common to cook the first side a little long. The second side may not take as long to cook, so watch close.

* All grills are different in the amount of heat produced, so watch your steak closely. If the grill is too hot the bottom will burn even though the top is still cold. If the grill is not hot enough the steak will not have good sear marks and will be dry.

How Long Do You Grill Ham Steak?

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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.

Cook Steak

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.

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

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Cooking Steaks on the Grill - The Guide to a Perfect Steak

Cooking the perfect steak on the grill is part science, part art form. Putting everything together to create the perfect steak takes time and practice. However, once you have mastered cooking steaks on the grill, you will never go out for another steak again. The following tips will provide you with the guidance needed to develop your skills towards grilling the perfect steak.

Step 1 - Before grilling your steak you want to let it stand at room temperature for about 20 minutes. This will allow your it to cook faster and more evenly.

Cook Steak

Step 2 - Drizzle or lightly brush olive oil on your steak. Some people will tell you to oil your grill grate, but there is no need to if your steaks have oil on them. Also putting oil on your grill can create flare ups.

Step 3 - Salt your meat around 20 minutes before cooking. The salt will bring out the juices so when the steak hits the grill, that fantastic caramelization between sugar and protein will provide the perfect crust.

Step 4 - Sear your steak by using direct heat. Searing creates the caramelization and combines those great flavors on the crust of the meat. Sear it until the color is a dark brown. If the steak is really thick, you may need to move it over to indirect heat to finish the cooking so as not to over cook the outside of the it.

Step 5 - To create the grill marks, let your grill get up to a hot temperature before putting your steaks on the grill. Place the steak at 10 o'clock on the cooking grate. Half way through cooking on that side turn it to 2 o'clock. Repeat on the other side.

Step 6 - Try not to touch your steak too often. Ideally you only want to turn your steak over once. Constantly checking your steak and flipping it back and forth is something we want to stay away from.

Step 7 - After you have finished grilling your steak, let it stand again at room temperature for 5 minutes. This will allow the juices to redistribute back into the steak. As you cook the steak the juices are moving from the center outwards. This is why cooking a steak too long or any piece of meat for that matter, will dry it out.

Not many foods are better than a perfectly grilled steak. By continually cooking steaks on the grill you can hone your skills so that you will eventually create the perfect steak.

Cooking Steaks on the Grill - The Guide to a Perfect Steak

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How to Cook a New York Strip Steak

As you may already know, New York Strip Steak is one of the most popular steaks in America today mainly because of the steaks marbling, tenderness, juiciness and its succulent full flavor. The strip steak is best when grilled however it will taste just as divine pan fried. Cooking it in the oven is a misdemeanour as far as I'm concerned!

For Grilling:
Make sure your strip steak is at room temperature before you start. Trim the fat that's greater than half an inch or so, and cut through fat strip every 1 inch along. Lightly brush the strip steak with a good quality olive oil. Not to much mind as you do not want flare ups on the grill. Coat each side of the steaks with 1 teaspoon of black pepper and 1 teaspoon of salt. Pre heat the grill and take it to its highest temperature & then oil the grate. Place the strip steak on the grill for three minutes, then flip for another three minutes. Then do it again for a total cooking time of 12 minutes. Try not slide the steaks across the grill, pick them up with tongs. And do not flip them around. Be gentle with them Use the blunt end of the grilling fork to check for desired tenderness and remove when done to your satisfaction. For rare allow for 12 minutes and then just add a 2 minutes for each level of "doneness" if there is such a word!Let the steak rest for 5 minutes, trim remaining fat and serve to your hungry crowd.

Cook Steak

For Pan Frying:

- Rinse your new york steak with water and pat dry.
- Puncture steak with fork all over and on both sides.
- Sprinkle a generous portion of salt and pepper on both sides and then massage or rub in.
- Make sure pan is pre heated to medium heat and then add the cooking oil.
- Put the steak in the pan and place a lid over the pan.
- Let it cook for 2 minutes and then remove from heat.
- Open lid and gently turn the steak. Put the lid back on and return to heat, cook for another 2 minutes. Repeat this process twice more so total time 12 minutes.
- Remove from heat and when sizzling stops, remove lid and flip steak again put lid back on and return to heat
- Check for tenderness and if done serve.

Well there you have it. The nations favorite cooked to perfection. I hope you enjoy your new yourk strip steak!

How to Cook a New York Strip Steak

Further information can be found at:

[http://www.howtocookanewyorkstripsteak.net]

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Barbecue Pork Steaks - Secret Ways to Cook Them Revealed For the Very First Time

Have you ever eaten a barbecue pork steak? If not, you are really missing out on a delicious barbecue experience. Almost everyone who is from the region of the United States that surrounds the City of St. Louis has, and takes for granted that everyone else in the country has too. That is not the case. It is very hard to find them outside of the St. Louis influenced regional area.

For his reason, directions for properly preparing a pork steak will be presented:

Locate the right cut of meat. This may sound obviously easy. It is not. In areas outside of the St. Louis zone, it is very difficult to find the cut that we know as the pork steak. You just can't pop down to the Schnucks and get 3 pounds on sale. Grocery stores don't even have them. Butchers look at you like you have three heads if you ask for one. This is how you get an authentic pork steak to cook. Go to your friendly butcher and ask him if he would be so kind as to custom cut some meat for you. He should be happy and willing to do this. If not, find another butcher. Tell him you need a pork shoulder, (the Boston butt portion) sliced into steaks, approximately 3/4 inch thick. Get about six of them. This is a pork steak. A pork chop is not a very good substitute, because it is a pork chop. Thank your butcher for helping you, and pay him. He should be more than willing to accept your money, and will be glad to see you again if you pay him.
Get out your Weber style kettle grill, set it up for direct cooking. This means build a charcoal fire on the bottom grate, and spread out the coals across the bottom when properly lit. You want your fire to be medium hot when you grill your pork steaks.
Season the steaks with salt and pepper. You may want to rub them with a barbecue rub. Some do, some don't. Put the steaks on the grill, cover with the lid, vents open. You'll hear all sorts of sizzling sounds and smoke will pour out of the open top vents. This is good. Turn the steaks over after about 5 minutes, and do the same with the lid, smoke pouring out. Cook this side for about 5 minutes.
Remove the steaks to one of those cheap aluminum disposable baking pans that you can purchase at your grocery store, and cover them with the barbecue sauce that you like best. In St. Louis, the sauce of choice for old school backyard grill-masters would be Maulls, a local sauce with a catchy TV advertising jingle. Any sauce will do though, as long as it is your favorite. Some people will add beer to the mix at this point, both by drinking some and adding some to the sauce pan.
Place your steaks back on the grill, in the pan and let them baste for awhile, until you are ready to eat.
Serve them with potato salad (the kind made with mayo and egg is the best for authenticity) on the side.
Accept the praise offered by your family and friends humbly as they devour your pork steaks.

There you have it, the secret method used by native St. Louis barbecue chef's to prepare the dish, barbecue Saint Louis Style Pork Steaks.

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Best Way to Cook a Steak sSs Style

This is our opinion after cooking millions of steaks, and developing a sheer feel, plus enormous feed back over the years

Start with a great steak, an awesome young under 18 month old on the hoof yearling, boss Taraus English decendant or cross meat that has been aged, hung or cryovaced, and has been on a feed ration of grain for a minimum of 100 days. The butchery is ultra important as the steaks need to be denuded of sinew and definitely cut across the grain, the meat also needs to be nicely marbled as this acts like a moisturizer as the meat cooks.

Cook Steak

Now for the cooking, we prefer flame grill to bring out the awesome bbq flavours, slight smokiness and caramelizing, this flame grill needs to be very hot so it seals the meat both sides. This meat by the way should be at least an inch thick after it has had a very slight tap with a meat mallet to make sure it has an even thickness all over. Now this is where most people disagree, cause we believe once all the moisture is sealed in, you can season for flavour with salt, pepper paprika etc; or sSs flame grill seasoning BBQ mate, turn the steak until the correct amount of doneness is achieved.( as some may say not to turn the steak until the blood starts to come through from the top, then turn) we believe this dries the steak out.

Now to tell if the steak is cooked please don't cut the steak to see, as this lets all the juices out, and what you are after is a big juicy steak, if you have a great piece of tender meat, as it is cooking, touch it, thin food grade gloves on of course, and if it feels soft like your cheeks (soft), it will be somewhere around rare, if it feels a little firmer something like the flesh on your chin,(slightly firm) it is somewhere around medium, and if it feels even firmer like your forehead, (firm and not spongy) then it is around well done. This is why the best way to eat your steak is around rare to medium, so not to toughen and firm with no juices, like well done.

Now for the final touch before serving up to your friends and guests, we like to lightly brush our famous BBQ glaze on just before it comes off the grill, it caramelizes and brings out the amazing country flavours, ( sSs is famous for) straight on the to the real hot sizzle for a bit of theatre which brings all your senses to experience the sound, the sweet smells, wow it is getting my tongue salivating right now! The biggy now is to under cook it slightly on the grill, let it rest and set, because it will keep cooking on the hot sizzle!! One thing for sure, it will be hot, juicy and tasty, just the way you like it.

Best Way to Cook a Steak sSs Style

Graham Manvell is a multi-Internationally award winning culinary Olympian, and the franchisor sSs BBQ Barns. Learn more about his Steakhouse Restaurant at www.sssbbq.com.au

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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.

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.

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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Steaks - The Different Cuts You Can Use on Your Outdoor Grill

What cuts of steak are the most tender?

When a steer (cow) is taken to the meat processing center, the meat is cut from eight quadrants of the steer. The quadrants are called the Chuck, Rib, Loin, Sirloin, Round, Shank, Brisket, Plate & Flank. The most tender steaks come from the Loin part of the animal. The Loin is where the Porterhouse, T-Bone (my favorite), Top Loin & Tenderloin are cut. The most popular way to cook these are on a gas grill or charcoal grill. When grilling the steaks I recommend cooking the steaks on low heat, which keeps the steak from drying out. On my gas grill I like to only turn the steak once, this helps to keep the juices of the steak in the meat. The more times you turn the steak over the more juices you loose to the grease pan at the bottom of the grill. Never us a fork to turn the steaks, use a pair of tongs.

Cook Steak

Other cuts of steaks:

Chuck - Chuck Eye, Shoulder Top Blade, Flat Iron, Ranch Steak & Shoulder Petite Tender

Rib - Rib Steak & Ribeye

Sirloin - Tri-Tip Steak & Top Sirloin

Round - Top Round & Sirloin Tip Center

I happen to live in a part of the country that can be considered cattle country. My Dad happens to raise cattle, so I have access to the many cuts of meat. Every year my Dad will take a steer to the local meat processor and will have it cut into many cuts of beef which include the many steaks listed plus ground beef etc. If you have the opportunity to do this I would recommend it. The flavor of these steaks are hard to match by any restaurant. In fact when we go out to eat, I usually don't order steak, because I know it cannot match what I have at home in the freezer.

You can cook steaks on your gas grill, charcoal grill or with the broiler in your range. Cooking the steaks is very important, this will determine the flavor and texture. Using a gas grill is the quickest, but some people love the flavor of charcoal. You can also use natural wood such as Mesquite to add flavor when you barbecue.

Steaks - The Different Cuts You Can Use on Your Outdoor Grill

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

Brad Vitosh
Owner

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