Steak Grilling Instructions

Grilling a juicy and flavorful steak isn't hard to do so long as you follow a few key principles. If you plan to marinade your steak, then do this first. Marinade your steak for 24 hours in your refrigerator, then pat it dry with paper towels before you begin grilling.

You should also make sure that your grill is clean. If the grates are not clean, your steak will stick which results in tear when you turn it. You'll want to sear your steak well before grilling it, and any "tears" will prevent the seared layer from retaining all the steaks juices.

Cook Steak

Once you have ensured that your grill is clean, spray the grates with cooking spray. Use soy or safflower cooking spray, not olive oil. You'll be searing over very high heat and olive oil, when burnt, can impart a bitter flavor to your steaks.

Next, you should always sear your streak before you begin the actual grilling. Searing your steak creates a crisp and tasty layer of meat that helps hold in the steaks natural juices and flavors. The fat and natural juice is what gives steak most of it's robust and rich flavor.

To sear a steak, place it over some very hot coals and close the cover to your grill. Wait one minute, then open the grill, flip your steak, close the grill and sear the other side for another minute. When turning your steak, you should use tongs or a spatula, never a fork. A fork will poke holes in your steak, which let's the juices drip into your grill, which will result in a dry and bland steak.

Once you're steak is seared, you should then grill it slowly over indirect heat. Using a long metal spatula or fork, move the coals to both side of your grill leaving the center of your grill clear. Place an aluminum pan (a drip pan) in the center-cleared area and fill it 1/2" with water. Spray a bit of water on your coals to help cool them and then grill your steaks with the grill cover closed until they are cooked to your desired taste.

The drip pan is needed to help keep your steaks hydrated. This helps them retain moisture so that they do not become dry and bland as you grill them.

If you find that your steak is cooking too fast, cool your coals more by spraying water on them or by removing some of the coals. If you find that your coals have gotten too cool, then add a few briquettes (6 or 7) on each side of the drip pan. As you're grilling your steaks, don't open the cover unless you absolutely have to. You want to keep the cover closed as much as possible so that most of the heat stays within your grill.

To add additional flavor to your grilled steak, add a few hardwood chips that have been soaked in water for an hour. The great smoky flavor from the wood chips will impart a fantastic flavor that will make your mouth water!

Steak Grilling Instructions

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Cooking Recipe For British Cuisine

British cuisine has always suffered from bad press. The simple homespun fare and plain preparation of most traditional British foods pales when compared to French haute cuisine, and it's not uncommon for food critics to sound almost apologetic when writing about traditional British dishes as if there were something shameful in enjoying a good, thick joint of beef with an accompaniment of Yorkshire pudding. If they speak in glowing terms of anything at all, it is a nod to the clever naming of British foods, where dishes like bubble and squeak and spotted dick appear on restaurant menus.
And yet, for all the snickering and apologetic references, British cuisine at its best is hearty, delicious, simple fare on which to fuel the nation that influenced the entire world. There is no other nation in the world that does a roast of beef to such perfection, nor any better accompaniment to the succulent meat than a puffed, piping hot Yorkshire pudding prepared in its drippings, and few cuisines have a dessert that can compare with the pure heaven that is a well made trifle or treacle tart.
British cuisine is a blending of the practical with the nutritious. If it is, as some say, unimaginative, that may be because the food itself needs little imagination to fancy it up and make it palatable. It is certainly not because the British mind lacks imagination when it comes to food - the common names for everyday meals sometimes require a translator just so you'll know what's on your plate. A walk through a restaurant take-away menu offers such dishes as 'mushy peas', steak and kidney pie, fish and chips and bangers and mash.
There are well-known British dishes for eating at each meal. Some of the most popular include:
Breakfast:
A full English country breakfast includes meat, eggs, pancakes or toast and side dishes like hash and bangers and mash. It's hearty fare, the sort that is set on the table for dinner in most other cultures. It often includes leftovers from last night's dinner, diced and fried together with seasonings and butter, sometimes called country hash.
Tea:
The tradition of mid-afternoon tea is one that's been observed by the British for centuries. Among the most common dishes served at mid-afternoon tea are finger-foods like crumpets with jam and clotted cream, dainty watercress sandwiches and scones with raisins or dried fruits.
Sunday Dinner:
The Sunday dinner has a long tradition as being a family occasion - the one meal of the week at which all family members gathered. A roast joint of meat - beef, lamb, pork or chicken - is nearly a requirement, and it is served with a potato and vegetable, and very often accompanied by Yorkshire pudding.
Puddings and custards feature prominently in British cuisine. Baked, boiled or steamed, puddings are usually made with suet and breading, and studded with dried fruits and nuts. One of the most popular and delightful British desserts is the trifle, and there are nearly as many variations as there are cooks. The base is a sponge cake, often left over from another meal. Soaked in Madeira or port, it is layered in a dish with custard, jam, fruits and Jell-O and topped with whipped cream. The end result is a delicious mélange that is features all that is good about British cookery - plain, practical cooking that is meant to fill the belly and satisfy the taste buds.

Find tips about mimolette cheese and cottage cheese diet at the Cheese Facts website.

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How to Cook and Serve the Perfect Steak

Buying Your Steak
When you are shopping buy the best quality cut of meat you can afford and buy it from a reputable butcher who you can trust to source the finest meat possible. You should become familiar with all the different types of steak available whether it is filet mignon, sirloin, ribeye or T-bone and now what to look for when making your purchase.

A great steak should have a degree of marbling which is basically fat within the tissue of the meat. Do not buy bright red steak, the colour should be a darker red which indicates that the steak has matured correctly. The ideal thickness for a steak is 1'' - 1.5" which will ensure that the steak does not dry out during the cooking process.

Cook Steak

Preparation
Let your steak reach room temperature before you start to cook it. Take the steak out of the refrigerator anything from 30 minutes to one hour prior to cooking. This will allow for the steak to cook as evenly as possible because the internal temperature will have been raised before exposing the outside surface to a hot pan.

Lightly pat the steak with kitchen towel to ensure that it is completely dry, this will ensure that the steak grills and not steams. Additionally, do not salt the steak before cooking as this will induce moisture on its surface and it will be steamed.

Cooking Your Steaks
Using dry heat is probably the best way to cook a steak and for me this entails using a specially designed steak or ridged grill pan over a high heat. This will cause the outside of the steak to brown nicely and give it that distinctive flavour. Make sure that the pan is extremely hot before putting the steak into it, in fact the pan should be smoking a little bit.

Cook the steaks on each side for 5 minutes for rare, 7 minutes for medium and 10 minutes for well done. Be aware that cooking times can vary depending on the thickness of your steak and how hot the pan is, the above are general guidelines so you may need to experiment a little bit until you find how to cook the steak to your exact liking.

Turn your steaks using tongs and give them a nudge now and again with the tongs to ensure they do not stick to the pan. Halfway through the cooking time per side turn your steaks trough 90 degrees, this will give nice diamond pattern grill marks.

Serving Your Steaks
Once the steaks are cooked to your liking, whether that means nice and pink on the inside for rare or burnt to a crisp for the well done faction, remove them from the pan and place on a plate and loosely cover with aluminum foil, the steaks will continue to cook on the inside. The majority of cooks ignore this very important part of the process. Let the steak rest for about five minutes prior to serving.

I prefer to eat my steak accompanied by real home made chunky french fries with salt and vinegar, some lightly steamed green beans or roasted asparagus and a nice fresh salad made with lettuce, onions and tomatoes covered in homemade french dressing. Mmmm, bon apetit!

How to Cook and Serve the Perfect Steak

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Fire Up The Grill With Dad This Father's Day

Fire it Up! I can't think of a better way to spend time with dad on Father's Day than grilling up some Fresh Canadian Mushrooms. This fast and delicious recipe will have your dad asking for more. Sweet onions are caramelized with fresh Canadian mushrooms and served on top of thick, juicy hamburger patties. Including fresh mushrooms is a great way to add some tasty nutrients to dad's meal. One hundred grams (100 g) of fresh mushrooms counts as 1 serving of Fruits & Vegetables. Mushrooms are also low in calories, carbs and fat, they provide vitamins, minerals, fibre, antioxidants, and are the only vegetable with Vitamin D. Not to mention they have no cholesterol or sodium.So, this Father's Day help dad cook a meal that the whole family can enjoy.

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Grilling Perfect Steak is Easy If You Get the Temperature of Your Fire Right

When grilling perfect steak, most grilling recipes suggest cooking over high, medium or low heat. Seldom do they require an exact temperature. There are several reasons for this. Grilling is an inexact cooking method and the conditions in and around the grill can change suddenly. So it is best for the recipes to simply mention a range of heat to cook over and remind you to monitor the food very closely.

But how do you know what is considered high, medium or low heat? Do not go by the thermometers in the tops of most grills. They will measure only the air temperatures inside the grill when the cover is closed. This is not a true measure of the actual cooking temperature down close to the fire where your food is. That temperature is much higher. Furthermore, with most meats and fish fillets you will want to build a two zone fire and the cover thermometer is completely worthless if the ends of the grill are at different temperatures.

Cook Steak

The best way to determine the temperature of your fire is to use the traditional hand test. Hold your hand about three inches above the grate and time how long you can leave it there before you are forced to jerk it back:

o 1 to 2 seconds - High Heat - This is the best temperature for your hot zone if you are grilling shrimp or searing a steak. When using the the zone method, use this side first to sear the outside and lock in the juices.

o 2 to 3 seconds - Medium High Range - Good for most fish steaks.

o 4 to 5 seconds - Medium Low Range - Ideal for most chicken and veggies.

o 7 to 8 seconds - Low Heat - Perfect for your warm zone to finish steaks or chops. Also good for grilling soft vegetables and fruit.

o 1 minute - You forgot to light the grill! Put down the beer and go find some matches. (Just kidding)

You can enjoy grilling perfect steak if you build a two zone fire and use the hand method to determine the best temperature for your food.

Grilling Perfect Steak is Easy If You Get the Temperature of Your Fire Right

Mark Hester is the co-creator of http://www.theweekendgrillers.com along with Jamie Clark of Derby City Sauces. If you love Grilling and BBQ or want more information on grilling steaks (including how to get that High-end Steakhouse Taste at Home) visit Mark and Jamie at The Weekend Grillers. While you're there check out the Delicious Grilling and BBQ Recipes, Sign-up for the Free Newsletter and visit our Blog -- http://theweekendgrillers.com/blog

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How to Make Steak Tender: Lessons From Your Kosher Butcher

Who doesn't like tender kosher meat? I mean seriously, isn't it great when you have a piece of steak that you can cut with your fork? That your jaw muscles never tire of chewing because you can literally dissolve the meat solely with your saliva and your tongue? When your friends and family honor you with accolades? You know the answer. Now let's ask the question: how, kosher butcher mastermind, do you tenderize steak so that it melts in your mouth? Read on, reader, and see for yourself.



KosherMeatStore.com is your source for the best kosher food online. If you're looking for kosher meat delivered to your door, look no further!

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Steak Seasoning

My mom is a good cook, but she is also a very basic cook. When I was young and we would eat steak, she would simply put salt and pepper on it and throw it on the grill. In my opinion, she was missing out on one of the best parts of steak - steak seasoning!

A good steak seasoning can really improve the taste of your meal. If you choose to make a moist steak marinade, it can also improve the texture. In my opinion, it is always best to make your own steak seasonings and marinades because fresh garlic and spices really have a way of imparting flavor and when you make your own you can tailor it to your specific tastes. But, if this is a little more that you are prepared to do in the kitchen don't forget that there are many great commercially prepared seasonings and marinades that you can try. Higher end butcher's and places like Whole Foods even have premium blends that are actually quite good.

Cook Steak

If you want to make your own steak seasoning, here are some very basic ones to try.

In a small bowl, combine 1 T olive oil, 2 tsp cumin, 2 tsp minced garlic, 1/8 tsp dried chipotle chili powder and fresh ground pepper. Rub over all sides of the steak. Allow the steak to sit at room temperature for 30 minutes, or you can return it to the refrigerator until 30 minutes before you are planning on cooking. This seasoning works great on any cut of steak, and can even be used if you are planning on making steak tacos. It works for a pound of meat, so you can adjust the quantity depending on how much steak you are planning on making.

Another simple seasoning to try is to simply combine 2 tsp fresh garlic, mesquite seasoning, salt and pepper. Rub it over the steaks and allow it.

If you would like to make your own blend that mimics what you will get in the store, combine 1/4 of black freshly ground pepper, 1/4 sea salt, 1/4 cup garlic powder, 2 T paprika, 1 T chili powder, 1 t chipotle chili powder, 1/4 cup onion powder, 2 T salt free seasoning blend and 1 T of celery salt. Keep this on hand so that you have it whenever you prepare steaks.

I think you will agree with me that a good seasoning can really improve the flavor of your steak!

Steak Seasoning

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Want your Family to Eat More Fruits and Veggies? Try These Tips!

You already know that a diet full of fruits and vegetables is good for you. Fruits and vegetables are low in calories, high in fiber and packed with vitamins and minerals. The USDA recommends that we eat five to nine servings a day of fruits and vegetables, but most of us are getting less than three servings. Ideally, we should work towards getting about 75% of our calories from produce. So, clearly we have a lot of room for improvement.

Want more tips on saving your waistline along with your budget? Check out The Deceptive Diet for great results!

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How to Tenderize a Steak

Most people love steak but not everybody knows how to tenderize it properly, for the best results. Tenderizing a steak is very easy and it is worth doing, in order to ensure your steak is juicy, tender, and delicious.

If you are using a good cut like Filet Mignon, the steak will not need tenderizing. If you are using a cheaper cut like New York strip or sirloin steak, it probably will.

Cook Steak

A meat mallet has a spiked side and a flat side. With steak, you should first use the spiked side. This breaks down the tough fibers. The flat side gives the meat a good texture. If you do not have a meat mallet, you can use a fork and make tiny holes all over the steak. This obviously entails more work than using the mallet.

With some meats, you should never use the spiked side. If you are flattening a chicken breast, for example, you should only use the flat side because the spiked side will rip it apart.

Another way of tenderizing a steak is to score it. This means you should make crisscross diamond patterns, one inch apart, on both sides of the steak. Do not forget the sides, else the steak will curl up. Each of these methods is good but it depends on what type of steak you are using, how thick it is and how you are going to cook it.

The best way to know how to tenderize a steak to perfection if you are new to cooking steak is to find a good steak recipe and follow the instructions in it.

Using Easy Steak Marinades

Another way to tenderize steak is to use a steak marinade recipe. Combine your chosen steak marinade ingredients with the meat and leave it for a couple of hours. You can do this in addition to using the meat mallet or instead of it.

The acidic ingredients in the steak marinade help to break down the fibers in the meat, which is what makes it tender and succulent. Wine, pineapple, lime, lemon or papaya juice or any kind of vinegar will all have this effect on the steak.

You can get salt-based tenderizers from the grocery store, which works in a similar way, but homemade steak marinade recipes give the steak a great flavor so it is nice to make your own.

Careful with the Cooking Time

Remember that overcooked steak is dry and tough. No matter how much you used the meat mallet or whether you used the best steak marinade recipe in the world, overcooked steak is not something that you can rescue, so watch it carefully and do not overcook it!

It is easier to give an undercooked steak another few minutes in the pan or on the grill than do anything about overcooked meat. Always let your steak rest for five or ten minutes after cooking it. The juices will redistribute themselves and the steak will be extra juicy and tender.

How to Tenderize a Steak

There are lots of different marinated steak recipes that you can try. Steak is the perfect choice if you want to make a special dinner and using a meat mallet as well as easy steak marinades means that your steaks should come out flavorful, tender and juicy every time.

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

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Top 10 Lanzarote Restaurant Suggestions

There are plenty of good restaurants on the island of Lanzarote but here are my favourites to date.





Almacen De Sal - Situated right on the sea front promenade in the centre of Playa Blanca, this restaurant is my very favourite. This restaurant used to be an old salt repository so has bags of character and charm. The service is second to none as is the cuisine. There is an extensive menu to choose from and I have many favourites on the menu including the onion soup, advocado with prawns, steak, fresh fish, paella, to name but a few. This restaurant also has live piano music and is very child friendly yet also romantic.





Restaurante Playa Quemada - Playa Quemada. We would definately recommend this restaurant if you are prepared to go a little off the beaten track! From Playa Blanca is it just after Yaiza and there is a right turn that takes you down to Playa Quemada. Don’t wear your high heels as the car park leaves a little to be desired! This restaurant serves fabulous food and there is always excellent fresh fish available. Booking is definately advisable.





Mirador de Lobos - Playa Blanca, next door to the entrace of the Natura Palace Hotel. This restaurant is a firm favourite in our family as it is definately child friendly and has an extensive menu. The fresh fish and any specials of the day are worth trying. The staff in this restaurant are really friendly and make you feel very welcome.





Don Camillo - Playa Blanca, on the sea front promenade towards the harbour. Don Camillo offers excellent international cuisine with an extensive menu. There are three different kitchens, including a steak grill and pizzeria. The T-bone steak is wonderful but don’t order it unless you haven’t eaten for a while!





La Era - Yaiza, behind the Town Hall. This restaurant is open all week from 1.00pm till 11.00pm and booking is advisable. La Era is in the lovely little village of Yaiza, set in a 300-year-old farmhouse with gardens, courtyards and outbuildings restored by Cesar Manrique into a fascinating and beautiful place to eat and drink. La Era serves authentic Canarian cuisine as well as International dishes.





La Bocaina - next to the petrol station in Playa Blanca, on the right, travelling toward Playa Blanca. This restaurant has been around for 40 years although now under new ownership. The soups, sauces are all homemade and prepared to order. Therefore do not come to this restaurant if you are in a hurry! First class Cuisine and this restaurant is closed on Mondays.





Restaurante Terraza Case Pedro - Playa Blanca. I would recommend this as an excellent fish restaurant down on the promenade of Playa Blanca. Walk down to the sea front and when you reach the small beach area in front of the restaurants, turn right. You are heading for the green restaurant which is on the corner. Keep walking until you see the restaurant called Restaurante Terraza Casa Pedro. Beware, there is a restaurant next door to it that is also called Restaurant Pedro - make sure you go in the first Pedro restaurant. We thoroughly recommend that you have the ‘fresh fish of the day’ served with canarian potatoes and sauce. This is a lovely evening restaurant, but is also excellent at lunch times, as you can sit out by the sea in the outside eating area. This restaurant is normally closed on Thursdays.





El Bodegon Del Mano - Playa Blanca. This is a superb restaurant for steak. This is a small restaurant run by Chef Jesús Martínex Lebrusán and is excellent. The Chef himself cooks and is the waiter too – he has one assistant helping in the kitchen. It offers a very small but exclusive menu and we thoroughly recommend the steak in pepper sauce, mushroom sauce or chestnut sauce. This is a quiet restaurant, probably not suitable for very young children and is usually closed on Mondays. It is located in the pedestrianised shopping area behind the sea front. Walk past the Marcial Supermarcado and the restaurant is on your right-hand side, not directly after Marcial Supermarcado but the next right. It is situated underneath Restaurant Romantica. It is recommended that you book this restaurant prior to going as it can get very busy.





LagOmar - Oasis de Nazaret – at the top of the village, off the road between Tahiche and Teguise. If you´re looing to dine in dramatic surroundings then LagOmar is hard to beat as this restaurant, serving modern international food, used to be part of former film star Omar Sharif’s home – built into the side of a disused quarry by two German architects in the style of Cesar Manrique.


The menu never seems to change that much but the location itself makes up for that and the quality of cooking is excellent.





Amura - Far end of the marina at Puerto Calero – which is a ten minute taxi journey from Puerto del Carmen. Amura enjoys a great sea front location in the marina at Puerto Calero and offers top quality international cuisine in up market surroundings.


Like many other leading restaurants, Amura has a New Years Eve spectacular planned – which involves fireworks, free bar and live music and dancing. Excellent for a special occasion.





So, please enjoy my top 10 Lanzarote Restaurant suggestions and feel free to try them out for yourselves! I still have many restaurants to try around Lanzarote, but as I am a villa owner in Playa Blanca, I will be in a position to try more as time goes by and then pass on my reviews to the future guests of my Villa.

Becky Oven is the owner of Villa Jasmin, a luxury villa in Playa Blanca that is available for holiday rental. Please visit www.villajasmin.co.uk for further information.

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How to Make Easy Skillet Beef Steaks

Round steak is an economical steak that is easy to prepare and makes a very tasty meal. You can get the steaks in this recipe simmering in a skillet and you have an hour to do other things while they cook. There's no need to stand over the stove fussing over this steak. And it makes a great family meal. It's great for Sunday dinner. You can even transfer the meat to the crockpot or slow-cooker to simmer with the vegetables while you attend services, etc. Add a vegetable and/or salad and some hot rolls. You have a quick, easy, inexpensive hearty meal.

SKILLET BEEF STEAK

Cook Steak

2 lb round steak, cut into serving-size pieces

1/2 cup all-purpose flour

1 1/2 tsp salt

2 tsp paprika

1/2 tsp black pepper

6 tbsp butter

1 carrot, thinly sliced

1 medium onion, diced

2 stalks celery, diced

1 beef bouillon cube

1 cup water

1/2 cup low-fat milk

1 cup low-fat sour cream

4 oz can mushrooms, drained

In a small bowl combine the flour, salt, paprika, black pepper and coat steak thoroughly with the mixture. In a large heavy skillet, melt butter. Add steak pieces to the skillet and brown on both sides. Reduce the heat; add the bouillon cube, water, and milk. Stir to dissolve bouillon. Add the carrot, onion, and celery. Cover the pan and simmer for 1 hour. Add the mushrooms and continue cooking for 5 minutes. Remove the meat and vegetables to a serving platter. Add the sour cream to the skillet gravy. Warm thoroughly and serve over the meat.

Enjoy!

How to Make Easy Skillet Beef Steaks

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How To Make Easy Skillet Beef Steaks

Round steak is an economical steak that is easy to prepare and makes a very tasty meal.  You can get the steaks in this recipe simmering in a skillet and you have an hour to do other things while they cook.  There's no need to stand over the stove fussing over this steak. And it makes a great family meal. It's great for Sunday dinner.  You can even transfer the meat to the crockpot or slow-cooker to simmer with the vegetables while you attend services, etc.  Add a vegetable and/or salad and some hot rolls.  You have a quick, easy, inexpensive hearty meal.

For more of Linda's recipes and diabetic information visit her at http://diabeticenjoyingfood.squarespace.com

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Authentic Bourbon Sauce For Steak

The sirloin steaks in this delicious recipe are first pan broiled and then served in a tangy Bourbon sauce. For more flavorful meat, you can marinade it first in a combination of three teaspoons each of Worcestershire sauce and Tabasco sauce, six tablespoons of steak sauce and three quarters of a cup of olive oil. Use the peppercorns in the marinade. Marinate the meat for three or four hours in the refrigerator and then let it warm back up to room temperature before cooking it.

Bourbon is an American whiskey, which is made from corn. It is named after Kentucky's Bourbon Country and has been made since the 1700s. Bourbon is often used in steak marinade recipes and it is especially good in the following beef recipe because it gives the meat a really good taste and works well with the garlic, Tabasco sauce, onion, and other flavors.

Cook Steak

The meat in this recipe is not marinated, although it does sit at room temperature for an hour with peppercorns and garlic pressed into it, to infuse it with flavor. Sirloin steaks are good for this recipe or you could use another cut if you prefer. Use the best pieces you can afford for the best results.

What You Need:

4 sirloin strip steaks, 1 inch thickness 2 minced cloves garlic 1 tablespoon crushed black peppercorns 1/4 teaspoon salt

For The Sauce:

1/2 teaspoon dry mustard 2 tablespoons chopped onion 4 oz butter 2 teaspoons Worcestershire sauce 1 minced clove garlic Few drops Tabasco sauce 2 tablespoons bourbon

How To Make It:

Trim any excess fat off the steaks, and then press the garlic and peppercorns on to both sides. Let them stand for an hour at room temperature. Oil a skillet or use some of the fat from the meat to grease it, and then heat it up over a high heat.

Sprinkle half the salt in there, and then sear the meat on one side. Take the meat out and add the rest of the salt. Sear the meat on the other side, then turn the heat down to moderate and cook the steaks until they are done the way you like. Medium rare would be a good choice. Keep them warm on a warm platter, with some aluminum foil tented over the top.

Pour any excess fat out of the pan, and then melt the butter in there. Add the garlic and onion. Saute them until tender. Add the Worcestershire sauce, Tabasco sauce, dry mustard, and bourbon.

Blend the mixture well and let it simmer for a couple of minutes. Pour the sauce over the beef and serve immediately with your favorite side dishes. This recipe makes enough to serve four people.

What To Serve With It

You can serve mashed potatoes or fries with this recipe, as well as a tasty vegetable like broccoli, corn on the cob or maybe peas. Keep the side dishes quite simple because the bourbon sauce is highly flavorful and you will not want to introduce any clashing flavors to the dish.

Authentic Bourbon Sauce For Steak

Whether you are looking for a thanksgiving turkey gravy recipe, a beef gravy recipe or any other kind of gravy recipe, there is no doubt that adding a gravy or sauce to your meat makes it extra moist and really tasty.

HomemadeGravyRecipes.com - Gravy The Way It Was Meant To Be - Homemade Good

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Applebees Chicken Recipes

Applebees is one of my all time favorite restaurants. I have always wanted to learn how to cook there recipes in the luxury of my own kitchen. America's Secret Recipe helped me become an expert in the kitchen while saving loads of MONEY. Have you ever been sitting at home and you just start craving that meal from your favorite restaurant. Well that's no problem anymore, you will be able to prepare whatever that meal is in your own kitchen.

You ready to start impressing your family and friends with your new recipes. There are further reviews and more detailed information on America's Secret Recipes.

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How to Cook a Steak to Perfection

Most people have a preference of whether or not they like their steaks rare, medium, well done, or anywhere in between. Yet, somehow, it seems that cooking a steak to fit these preferences is oftentimes difficult. But with some simple training and a bit of skill, it most certainly can be done. Cooking a steak does not have to be difficult, especially if you follow these few rules:

· Take into consideration the thickness of a steak. You must realize that cooking a steak is not an issue of just time. Whereas cooking one steak for 4 minutes might make it medium, cooking a steak that is slightly thicker may turn out rare or medium rare when cooked for the same amount of time.

Cook Steak

· Also consider the pan temperature.

· The cook time is also very important.

· You must find a good balance between the three abovementioned things to get the results you desire.

· Other things to consider when cooking a steak is the tenderness and size of the cut. The presence of a bone can also change the cooking time as can the method of cooking (barbecuing, sautéing, etc.).

· If you have a sirloin or rump steak of 1.5 cm thick, then here are a few guidelines to follow when cooking it:

1. Well done, cook it for up to 6 minutes

2. Medium, cook it for about 4 minutes

3. Rare, cook it for just a couple of minutes.

Hold up for a minute... are you still confused as to what exactly "rare" is versus "well done?" Here is a guide on cooking a steak based off of what the steak should look like (of course, never cut open a steak to see if it is done! It looks tacky, and it causes the steak to dry out).

· Well done - the steak will be hot, and it will have very little moisture. The color will be a dark grayish. The steak will be firm when touched. There will be no hint of pink left.

· Medium well - the steak will also be hot, gray, and it will have a juicy center.

· Medium - a medium steak is light gray, warm, and it will have a juicy center. When touched the steak will offer some resistance. Pink juices will bead up on the surface of the seared side when the steak is turned.

· Medium rare - the steak will be light pink in color, warm, with a juicy center.

· Rare - the color will be pink, the temperature will be warm, and the center will be bloody and red! The steak will still feel soft when touched.

Know about the two different types of heat used when cooking a steak:

· Dry heat - this type of heat does not use liquid and it is used to cook some of the most tender cuts. Examples of cooking with dry heat are broiling, roasting, sautéing, pan-broiling, and rotisserie cooking.

· Moist heat - moist heat, on the other hand, uses steam or liquid. Moist heat cooking methods are soup-making, stewing, braising, and pressure cooking.

You must determine whether or not your steak is cooked based on touch, sight, and the clock. The firmer the meat, the more cooked it is. The lighter the color (from dark purple-red to pink), the more cooked the steak is.

Cooking a steak does not have to be hard, but it can take practice. If you do not get it right the first time, try it again! Be sure to have fun when cooking a steak!

How to Cook a Steak to Perfection

Anne Clarke writes numerous articles for websites on gardening, parenting, fashion, and home decor. Her background includes teaching and gardening. For more of her articles on steaks and cooking, please visit Filet Mignon [http://www.bigskyfiletmignon.com].

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Cooking in the Cold or Winter Weather Barbeque!

Winter weather in most of the south will usually not interfere with a good backyard barbeque. Most of us don't have to be concerned with sweeping snow off the grill in order to burn a steak. Our biggest challenge in the first cookout of the year is dusting the spiders and crickets out of the charcoal tray.





If you'll be using charcoal and a liquid lighter, know what kind of accelerant you're going to be pouring on those briquettes. It's not the volume of the whoooomp you hear when you light the fire that determines whether you coals will burn evenly or not.





Be wise and never use gasoline, lacquer thinner, lantern fuel and any of the highly combustible solutions you can buy at the paint store. Any of those can light up the night like a roman candle, and you with it. Pay the extra dollar and stick with charcoal lighter even though its fragrance may linger on the meat you're cooking.





Kerosene is another flammable liquid to avoid; not because of its ability to start a fire but because it will really stink up your food. It's a slow burner and no matter how long you let your briquettes flame, those barbequed ribs and T-Bones will taste like kerosene. It's best to stay with fuels that won't stink up the food.





The best method I've found for lighting charcoal is the chimney starter. They're basically metal cylinders with holes near the bottom for ventilation. There's a grate in the bottom of the chimney that holds charcoal. All you have to do is stuff newspaper under the grate, light it and watch the flames attack the briquettes. In just a minute the charcoal will be burning with no aroma of petrochemicals in the air.





I use my electric smoker if I'm cooking something larger than a steak or pork chops. Through experience I've learned to make sure the lava rocks in the heating pan are dry! Most folks will have stored their smoker in the garage or on the porch during winter, but if they have been left outside, they'll usually have water in the bottom of the tray.





Water and electricity don't mix. When you plug the cord into the socket, step back! The electric heating iron in the smoker will explode, leaving you with a piece of raw meat. If that happens, you'll have to go back to your charcoal grill and hope that the Boston Butts or turkey will fit inside. Check the smoker the day before and if there's water in the bottom of the heating tray, give it time to dry out before you start cooking.





Since its winter, there's the likelihood that you won't want to spend a lot of time outdoors cooking meat so it would make sense to grill steaks or pork chops because they cook faster than something large. Place a little more charcoal on the grill than you would use in the spring or summer.





The outside temperature does make a difference in the length of time it takes to cook your meat. Watch your rib eyes or center cut pork chops carefully so that they're cooked to your specifications when you take them off the grill. Cook the meat a little longer.





All the worry about constant temps in the winter is erased when you have a gas grill. Just preheat the grill to the required temperature and cook away. This is an easy way to grill just about anything, from grilled steaks to barbequed chicken. You won't get the smoky taste that comes from a charcoal grill, but it's more convenient.





The only drawback I see with winter time barbequing is daylight. It gets darker earlier so make sure you have plenty of light to work with. Either that or have a strong flashlight.

Bob Alexander is well experienced in outdoor cooking, fishing and leisure living. Bob is also the author and owner of this article. Visit his sites at:

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Convection Oven Recipe - Stuffed Rolled Flank Steak

A great accompaniment to stuffed rolled flank steak would be penne pasta with marinara sauce.

This recipe serves 5-6

Cook Steak

The ingredients for stuffed rolled flank steak are:

2 teaspoons of pink, green, or black peppercorns (or a combination)
Half a cup of parmesan cheese, grated
1/4 cup of oil-packed dried tomatoes, drained and finely chopped
beef flank steak (about 1 3/4 lb.)

Preparing the steak:

1. Crush the peppercorns using a mortar and pestle. If you don't have a mortar and pestle, you can use the bottom of a glass. The steak calls for coarsely crushed peppercorns, so don't overdo it. Put the crushed peppercorns in a small bowl and mix them with the cheese and the tomatoes.

2. Rinse and then pat dry the flank steak. After that, you should trim off the fat -this doesn't just make the steak healthier, it actually helps keep the meat firm, helping it retain its shape after stuffing. Put the steak flat on a board and start spreading the peppercorn-cheese-tomato mixture on top of the meat. Make sure you do this evenly. Start rolling the steak into a tight log, with the filling at the center. Use cotton string to tie the log together at two-inch intervals. Wrap the whole thing in plastic and then put it in the refrigerator for up to one day to help it set.

3. The next step in preparing stuffed rolled flank steak is browning the steak. To do this, you need to heat up a 10- to 12-inch frying pan. Make sure that you get one with an ovenproof handle. When the pan's hot, unwrap the steak and put it in the pan, brown it evenly on all sides. This will take about 3 to 4 minutes.

4. After browning the meat, place the pan with the steak to a convection oven set at 400 degrees. Bake the steak until the center of the meat is at 135 degrees (medium-rare). This will take about 45 to 50 minutes. You could alter the baking time of stuffed rolled flank steak depending on how you want it done.

5. Let the steak rest for about 5 minutes in a cutting board. Remove the strings and discard them. Serve the stuffed rolled flank steak by cutting the log crosswise into half-inch-thick slices.

Convection Oven Recipe - Stuffed Rolled Flank Steak

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Simply Delicious Spaghetti Bolognese

Spaghetti Bolognese is a classic Italian dish that is easy to prepare and cook. I have incorporated a variety of vegetables into the sauce for extra flavour and to make it more of a complete healthy option. This meal can be cooked in a money saving way, just switch gas and electricity suppliers to get the best deal.

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Cooking the Best Steak With a Gas Grill

The smoky aroma that gas grills give to the food is something everyone craves for through a busy and hectic week. Grilled steak is like a work of art, and can be mastered by anyone. If you want to eat a perfectly grilled steak, read this article to find out tips and techniques.

How to Grill a Steak

Cook Steak

You can start with fillet Mignon. Fillet Mignon is a small boneless steak cut from the outside of the loin and is perfect for grilling. This type of steak may be costly.

Season the fillet with freshly ground black pepper. Let the meat to retain its natural flavor. Allow the seasoned fillet to reach room temperature once it is seasoned. You can set it aside for 45 minutes.

Next, fire up the grill and put it at its highest temperature setting. Use tongs to place the meat on the grill. Leave it for around 2 minutes. You can splash small amount of water if you see some flaring up on the meat. Then lift the steak at about 90 degree angle and set it down on its other side. Flip it again after 5 minutes. Make sure you flip the meat gently and place it on the same spot. Leave it again for 2 minutes. Then turn the fillet and flip it back.

Choose whether you want your meat medium or medium-rare. Do this by checking the meat if it is rightly cooked. Avoid poking the steak. You will know if you have cooked medium if you give the meat a light push and you leave a dent on the meat's surface. Medium-rare on the other hand is if the meat feels firm. If it's already firm then it's rightly cooked and you can take it off from the grill. You can cook either way, this just depends on your own preference.

Take off the meat from the grill slowly, place it on a plate, set it aside and let it stay for a couple of minutes to let the meat set well.

Grilling steaks may sound like easy, but to have a perfectly grilled steak, you need to practice a lot. Try not burning your steak by practicing these tips. With constant practice, you can surely cook your own perfect fillet Mignon steak.

Cooking the Best Steak With a Gas Grill

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All About Cereals

ORIGIN OF CEREALS.--Cereals, which is the term applied to the edible seeds of certain grains, originated with the civilization of man. When man lived in a savage state, he wandered about from place to place and depended for his food on hunting and fishing; but as he ceased his roaming and began to settle in regions that he found attractive, it was not long before he became aware of the possibilities of the ground about him and realized the advantage of tilling the soil as a means of procuring food. Indeed, the cultivation of the soil for the production of food may be considered as one of the first steps in his civilization. Among the foods he cultivated were grains, and from the earliest times to the present day they have been the main crop and have formed the chief food of people wherever it is possible to produce them.
The grains belong to the family of grasses, and through cultivation their seeds, which store the nourishment for the growth of new plants, have been made to store a sufficient amount of nourishment to permit man to collect and use it as food. The name cereals was derived from the goddess Ceres, whom the Romans believed to be the protector of their crops and harvests. Numerous grains are produced, but only eight of these cereals are used extensively as food, namely, wheat, corn, oats, rice, barley, rye, buckwheat, and millet.
ABUNDANCE OF PRODUCTION.--With the exception of the desert lands and the Arctic regions, cereals of some kind are grown over the entire world. Some varieties thrive in the hot countries, others flourish in the temperate regions, and still others mature and ripen in the short warm season of the colder northern climates. In fact, there is practically no kind of soil that will not produce a crop of some variety of grain. Since grains are so easily grown and are so plentiful, cereals and foods made from them furnish a large part of the world's food supply. Indeed, about one-fourth of all the food eaten by the inhabitants of the world, when it is considered as a whole, is made up of cereals.
ECONOMIC VALUE OF CEREALS.--The abundance of the world's grain supply makes the cost so moderate that many of the poorer classes of people in various countries, especially those in the Far East, live almost entirely on cereals. Still there is another factor that controls the low cost of cereals and grains and keeps them within the means of all classes of people, and that is their excellent keeping quality. They require very little care and will keep for an indefinite period of time. Because of their unperishable nature, they may be stored in large quantities and distributed to consumers as they are needed and at a price that is fairly uniform.
Since the cost of cereals is moderate, they should form a large proportion of the diet of the entire family, especially if the family's income will allow only a limited sum to be spent for food. Some cereals, of course, are much cheaper than others, and in purchasing this kind of food the housewife should be governed accordingly. Those which require an elaborate manufacturing process in their preparation for the market are the most expensive, but they have an advantage in that they require practically no preparation before serving. For the varieties that must be cooked, the cost of preparing the dish, especially if the price of fuel is high, must be taken into consideration, for unless some thought is given to the economical use of the fuel, as well as to the method of cooking employed, the cost of the prepared dish may be greatly increased. However, in the preparation of cereals, very little skill or energy is required and a general knowledge of the best methods for one of them can, as a rule, be applied to all.
CEREAL PRODUCTS.--Besides the cereals already mentioned, a number of products of cereals are extensively used in COOKING, chief among them being flour, corn starch, and other starches. Although every housewife should possess knowledge of the uses of each of these, instruction in them is not given until later. This Section includes particularly the study of grains--whole, cracked, flaked, and those made into grits or meal--and the use and the serving of them, as well as ready-to-eat cereals, which are commonly referred to as breakfast foods. The only additional foods to which attention is given at this time are macaroni, spaghetti, and foods of a similar nature, for as these are made from wheat they are truly cereal products. In their preparation for the table, the rules that govern the other cereal foods apply also in a large measure to them.

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Steak Grilling Secrets of a Master Back Yard Cook

Are there really grilling secrets that make some back yard chefs better than others?

I can't say that "secrets" is the right word, but I can definitely say that there are some things that, if not done correctly, will make for a less-appealing dish. This is especially true with steaks.

Cook Steak

Grilling a great (not just good) steak starts long before firing up the grill. Buying the right cut of meat is at least as important as anything else you will do. Buy the best that you can afford.

Filet mignon, porterhouse, t-bone, and top sirloin are the top choices for your grill. These cuts will require the least amount of pre-grill preparation. New York Strip and ribeye steaks are also very good, but will sometimes need a bit more tenderizing.

Your steaks should be between 1 and 1-1/2 inches thick. If you have chosen the strip or ribeye, make sure that the "marbling" is sufficient and marinate them in standard meat tenderizer and pure lemon juice for one to two hours prior to putting them on the grill. This mixture will eat away any ligament material but leave the tasty fat. Wipe (don't wash) the mixture from the meat before grilling.

Personally, this is the only marinade that I ever use, but I know that others like to use other marinades or "rubs" to add additional flavor. For me, if I'm going to take the time and expense to grill the perfect porterhouse steak, the steak is all I want to taste. But, you can use them if you want to.

When you're ready to cook, make sure that you have everything you may need at the grill. Having enough charcoal or fuel for gas grills will ensure that you don't have to stop half way through cooking to rebuild your fire. Have all of your cooking tools, marinades (if you use them), any anything else that you might need at the cooking sight. Grilling the best steak should take all of your time and attention. You'll have no time to leave the grill and look for something that you forgot to bring.

If you're using a charcoal grill, light the charcoal with a chimney starter or paraffin lighter cubes. Using lighter fluid can taint the flavor of your steaks. And, be sure to let the coals burn down to a white ash before you begin cooking.

Let your steaks sit at room temperature 30 to 45 minutes before putting them on the grill. Once you begin, stay at the grill! Juices dripping from the steaks can cause flare-ups, and flare-ups burn steaks.

During cooking, only turn your steaks once. When you do turn, use tongs or a spatula. Never (ever!) stab cooking steaks with a fork. The holes will allow the most flavorable juices to seep out. After turning, insert a meat thermometer into the center of the steak.

For "rare", cook to no more than 150 degrees(F), "medium", 155-160 degrees(F), and "well done", 170+ degrees(F). Remember, too, that meat continues to cook for a short time after being removed from the grill. Let the steaks "rest" for 10 to 15 minutes before serving.

So, are these grilling "secrets"? Hardly, but they are the proper steps that are taken by every Master Back Yard Cook that I know.

Steak Grilling Secrets of a Master Back Yard Cook

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What Is Direct Grilling?

As the name suggests, direct grilling involves cooking food directly over a fire, usually three to six inches above the flame. This method is used to cook relatively small, thin, tender pieces of food - steaks, chops, chicken breasts, fish fillets, vegetables, tofu, sliced pineapple - foods that cook quickly, benefiting from the searing heat of the fire. To grill using the direct method, all you do is place the food on the grate over your heat source. The challenge of direct grilling - especially when using charcoal - is to control the heat. One way to do this is to build a three-zone fire.
A three-zone charcoal fire:
To build a three-zone fire in a charcoal grill, rake half of the lit coals into a double layer on one side of the grill, so that they cover about a third of the bottom grate (you can use a garden hoe to rake out the coals). The rest of the coals go in a single layer in the center of the bottom grate. Leave the remaining third bare. This gives you three heat zones - a hot zone for searing, a medium zone for cooking, and a cool or safety zone where you can move what you are grilling if it starts to bum or keep cooked food warm.
A three-zone gas fire:
To control the heat on a gas grill, you could adjust the burner controls, but I prefer to set up a three-zone fire here, too. Turn one burner on to high heat, then turn one or two burners on to medium. Leave the remaining burner turned off. If your grill has only two burners, use the warming rack as your safety zone.
A two-zone fire (charcoal and gas):
When you are grilling only a couple of steaks or chicken breasts, you can use a two-zone fire. Depending upon what you are cooking, if you are using a charcoal grill, spread the coals out in an even layer, leaving a quarter of the grill bare, or make a double layer of coals in half of the grill and a single layer in the other half. If you are using a gas grill, preheat half or two out of three of the burners to the desired temperature; leave the rest turned off. This gives you a hot zone for grilling and a cooler zone for dodging the flames or resting the meat.

R.E. Ferguson has been in the grill and outdoor products industry for over 10 years. He is a frequent writer and industry expert on gas grills, charcoal grills and just about every other type of grill on the market. For gas grills and grilling accessories, you can visit his website at BuyGasGrills.com.

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How to Cook the Best Steak

Who doesn't love a fat juicy steak? The trouble is, not everyone knows how to cook the best steak. Most people end up with a tough, dry slab of meat that does not even come close to the meal they were anticipating. Want to learn how to cook the best steak ever? Follow these simple tips and surprise yourself - and your family:

Pick your cut carefully. Not every cut of beef is equal. Look for high quality meats and choose a cut that is between ¼ inch and a half inch thick. If you choose one that is too thin it will dry out and if you choose one that is too thick you will have a hard time cooking it all the way through. Leave a little fat on your steak. Leaner cuts may be healthier, but leaving a bit of fat on the steak will give it more flavor. Marinate your steak for at least 4 hours (preferably overnight) before cooking. This helps to give it plenty of flavor and moisture. Cook slowly. No matter what cooking method you choose, the key to cooking a great steak is patience. Take your time and allow your steak to cook very slowly to avoid drying it out. Remove from your heat source a few minutes before you think it is done. Steak continues to cook even after it is removed from the grill or oven, so be sure to remove it form the heat before it is cooked to perfection to avoid over cooking. Too many people are intimidated by steak, making them avoid learning how to cook the best steak. But, as you can see, it is a fairly simple process. Perfecting your culinary skills just takes a little knowledge and a lot of practice.

Cook Steak

How to Cook the Best Steak

Cooking can be fun. It can also lead to a better health if done properly. Most people, however, are intimidated by the efforts required to be put in. And off course, it also needs lots of patience. However, it can be very easy if you are armed with some basic information. Find out how you can make your cooking meaningful and fun at How to Cook Food

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Discover The Long Kept Secret – Fajita Recipe

Fajita, the best chicken recipe in the world is now here for you to learn. It is the tastiest and finger licking chicken dish, which is famous all over the world. However, this fajita recipe is known only to a handful of people. It has been passed on from generations and not many people know how to prepare this delicacy. Exotic food preparations have never been easy and some of them are kept as a secret to maintain its originality and distinctness. You can now discover this wonderful chicken recipe online. Nevertheless, before we share the secret, let us give you some idea about where and how this recipe originated.

The age-old fajita recipe is out; it is no more a secret. You too can prepare it at home, this authentic skirt steak delight can tingle your taste buds. Discover the long kept secret of fajita recipe by visiting us at www.fajitarecipe101.com.

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Sumptuous Venison Steak Recipes and Procedures

There are many kinds of venison steak varieties that can be made and each of them have their own flavors. Some of the popular varieties of venison steak recipes include the pepper flavored steaks, sausage steaks, venison stew, pan sauced venison loin, venison chilly, venison spaghetti, venison with mild mushrooms and many more.

You can also try out these steaks with any of the herbal flavors which you desire. Venison steaks need to be cooked properly to ensure that best quality steaks are produced. There should be good level of care that should be emphasized during this process. There is good level of information that is contained here to provide you with knowledge that is required for making this recipe.

Cook Steak

Black pepper venison steak recipe

Black pepper venison steaks are greatly loved by many people since they provide wonderful spicy and hot flavor. The various ingredients for making this recipe includes 3 cut of venison or rump steaks. For marinating mixture the various requirements includes coarsely grained black pepper, half cup of cream, one third cup of dry sherry, vegetable oil. The flavor will also be enriched if you use some amount of Dijon mustard. For people who are allergic towards mustard, it is well advices that mustard shall not be includes.

Marinating procedure

Three cuts of venison should be marinated with above mentioned mixture along with salt. It will be enough to marinate this meat for about 20 minute's time. This duration will ensure that flavor gets evenly spread all across the meat. If you are willing to obtain heavily peppered flavor then it will be of good use to go heavily with pepper and rub it well on the outside portion of meat.

If the venison you have chosen is much thicker then it is essential to heat the skillet to about 375 degree Fahrenheit in a pan. Don't choose a non stick pan since the top layer of pan will be damaged. After the heating process remove the skillet from the pan

The venison should be placed for 10 to 25 min in open atmosphere. This waiting time will ensure that the meat is juicer throughout. The meat should then be mixed with appropriate amount of cream. If you are looking toward techniques then some of the sherry shall be replaced with cognac.

You can have this dish along with sweet sauce. This tips and suggestion will surely be of great use if you are willing to make great venison steak recipes.

Sumptuous Venison Steak Recipes and Procedures

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Picking The Right Meat For Cooking Steak

To a person that does not commonly purchase meat, the deli counter can be a very intimidating place to be. There are so many selections to choose from when you are trying to find red meat, and many people don't know where to look when it comes to purchasing good cuts of meat. In this article, we'll discuss some of the common features of steaks to look for when purchasing beef so that you can know how to choose the right cuts for you and your family.
First off, you need to understand the USDA's grading system when it comes to steak. There are three grades of beef sold under the USDA guidelines - Prime, Choice, and Select. Prime is the most expensive cut of beef, and it is usually from younger cows and features extensive marbling. Marbling is an aspect of beef that is important to understand. When small levels of fat permeate through the meat, causing it to have a 'marbled' appearance like the stone of the same name, the beef is often very tender and consequently highly desired. It can be tough to find Prime USDA beef outside of restaurants, with only specialty butchers usually carrying the meat. The next step down in the quality of beef is Choice. Choice beef is the most commonly found grade in the marketplace, and while it has less marbling than Prime beef, it still tends to be desirable. Select is the lowest grade of beef, featuring limited marbling throughout the beef, usually resulting in tough meat that isn't very juicy.
Another important aspect to consider when buying beef is the cut. One of the most commonly purchased high-end steak cuts is known as filet mignon. Also commonly referred to as beef tenderloin, these cuts are amongst the tenderest cuts of beef available. They are often round in appearance, and you can expect to pay a pretty penny when purchasing filet mignon. New York Strip Steaks are also often desirable, featuring a long marbled cut of meat with a strip of fat along the side. T-Bones and Porterhouses represent the bigger cuts of steak, with 20 ounces being a common size for the Porterhouse. They feature a bone along the center with plenty of marbled, tender meat throughout.
When choosing an individual steak, there are some things to look out for. Purchase beef that is bright red in color, signifying a level of freshness not found in most steaks. The package that the steak comes in should be cold, and there shouldn't be much juice floating around the package - that denotes that the meat may have been on the shelf for too long of a time. The meat should be firm to the touch, with soft meat possibly being on the shelf too long as well.
Now that you know what to look for when shopping for a steak, you can more accurately pick the cut of meat and the choice steaks to keep you and your dinner guests pleased.

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How to Make a Steak Stir Fry

Steak can be cooked in lots of different ways. You can grill it, bake it, pan fry it, broil it or slow cook it. You can also slice this meat into long strips and stir fry it. Perhaps you have already stir fried steak strips before to make Mexican recipes like tacos with beef or to make something else. Good quality cuts of steak are great for stir frying. They cook quickly, evenly and come out juicy and succulent.

Adding Asian flavors to steak and vegetables results in a mouthwatering meal and one of the best things about stir frying is that your meal will be ready within twenty to thirty minutes, including preparation time.

Cook Steak

What Ingredients Will You Need

A steak stir fry recipe allows you to be creative, because you can use pretty much any vegetables you like. Zucchini, carrot, onion, garlic, bean sprouts, bamboo shoots, water chestnuts, mushrooms, bell pepper, and chilies are all great vegetables for making steak stir fry. You might to use fruit too, such as pineapple or banana.

Choose good quality steak for making a stir fry. Because you are also using vegetables, you will not need a lot of meat per person. Steak stir fries to perfection in just a few minutes so choose something lean and cut it into long, thin strips.

Marinating the Steak

You might like to marinade the steak before frying it, to give it a stronger flavor. Cut the steak into strips before marinating it so the marinade covers more of the meat's surface area. There are plenty of marinated steak recipes you can try, else you can simple marinate the steak in some soy sauce or hoisin sauce, or whichever sauce you are going to be adding to the stir fry.

You can either make your own sauce or use a readymade Asian sauce. The problem with a lot of readymade Asian sauces is that tend to be really high in sugar, so you might like to make your own by combining soy sauce with a little sesame oil and hot sauce. You can make a nice satay sauce by combining equal measures of peanut butter, soy sauce, and honey.

Cooking the Stir Fry

Different ingredients take different amounts of time to cook, so you will need to cook hard, dense ingredients first. Carrots and onion will take longer to cook and soften than broccoli or mushrooms, for example, so start those first. Use some butter or a little oil for stir frying.

You can fry the steak first, if you like, then remove it from the pan and keep it warm while you fry the vegetables. Alternatively, you can add it later. Once the vegetables are tender, add your stir fry sauce, and heat it through for a couple of minutes. Check the seasoning, add more salt, and pepper if necessary.

You should keep all the ingredients moving all the time with a wooden spoon, so make sure everything is chopped, prepared, and mixed together before you start to cook. Serve your homemade steak stir fry recipe with noodles or rice.

How to Make a Steak Stir Fry

There are so many marinated steak recipes you can choose from, if you enjoy cooking with steak. What about making a delicious Outback Steak marinade or a tasty Asian style marinade for your steak dinner tonight?

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

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Are You Increasing Your Meat Consumption?

The media has been bombarding us with nutritional information about the positive impact of increased protein consumption on our metabolism and on reaching our health and fitness goals. While most of these claims are pretty well founded in nutritional science, what should you watch for when incorporating more meats back into your diet?

Jennifer Galea is a contributing writer for Martial Arts Monthly magazine.



http://www.learnmartialartsonline.com

http://www.martialartsteachers

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How to BBQ Tri-Tip - A Guide

Its getting to be summer time and that means that every weekend from now till Labor Day is more time to perfect your craft of BBQing. I would like to talk to you guys about the proper way to BBQ a tri-tip.

For those of you who are not from the West Coast the tri-tip is probably a foreign word. The tri-tip is a cut of beef from the bottom sirloin primal cut. It is similar to a roast but has the flavor of a steak.

Cook Steak

There are multiple ways to prepare a tri-tip: you can marinade it over night or even just do a dry rub right before you put it on. I personally do a dry rub then wait until the last 10 minutes of cooking and mop it with spicy Barbecue sauce. This creates a nice crust to the tri-tip while still having that awesome center flavor.

The best way to cook a tri-tip is to slow cook it over in-direct heat at 325 degrees. The ideal time for cooking is roughly 60 to 90 minutes depending on the size. As a rule of thumb you want to cook the meat 30 minutes for every pound. For example, if you had a 2-pound tri-tip 60 minutes should be about right.

Make sure you don't cook this directly over coals, as tri-tip tends to release a lot of fat grease that can fall on the coals and create massive flare up. Keep a cold beer handy in case there is a flare up to douse the flames.

If you want it to end up medium rare then pull the tri-tip off once the center reaches 140 degrees. It will still continue cooking after it has been pulled off SO DO NOT COVER IT WITH FOIL ONCE IT IS OFF. Too many people make the mistake of covering the tri-tip in foil before putting it on the grill. This tends to make the tri-tip gray and overdone.

It is best served warm and medium rare.

How to BBQ Tri-Tip - A Guide

For more awesome tri tip recipes visit:

Tri Tip Recipes.com

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Don't Buy Another Recipe Book Until You See This Video!

In the daily challenge of cooking meals for your family, home cooking recipes can be a help or a hindrance. How recipes work for you depends on what you expect them to tell you. Remember, recipes are good at telling you some things, but don't help you with an overall kitchen culinary journey. If this is what you're expecting, if you're expecting guidance that will help you to become a master chef in your home, you will be disappointed.
Here is a review of some of the things that recipes don't tell you about cooking meals at home:
•    Variations in ingredients or potential substitutions
•    Variations in measurements or how to handle mistakes in measuring
•    Variations in different oven and stoves and their varying temperatures
•    Variations in time or how to tell EXACTLY when the meal is cooked
•    Why you are taking the steps that you are being asked to take so you can make educated decisions
In fact, recipes are best used as a guide for cooking meals just as a musician uses sheet music as a guide for playing music. But if you think about the musician that reads sheet music, they already know how to play an instrument and they can bring the sheet music to life. In the same way, in order to bring a recipe to life, in many respects, you already need know how to cook or at least understand several different cooking methods.
Have you ever heard a cover version of a favorite song? This happened to me recently. I happen to be a fan of Counting Crows and their song, Mr. Jones. Someone else had reinterpreted the song and was singing it as though it were a poem. I was upset! It just didn't sound the same, but obviously, the musician had put his own spin on it and it may sound great to him and his fans.
So, if you understand how to cook and how to use recipes as an inspiration for your interpretation, you can overcome the things that the recipes don't tell you about cooking meals at home. You'll have power, strength and confidence to make the recipe come to life in your personal kitchen culinary vision.
Here are some ways to use recipes to your advantage:
Ingredients – Become familiar with families of ingredients so you can make substitutions. Here are a few examples:
•    spinach for escarole
•    carrots for daikon
•    ostrich for steak
Measurements – forget measurements, cook by how the food looks to you and how it tastes. In your desire to complete the dish as the recipe defines it, you are being distracted from the art of cooking, from enjoying and developing your kitchen culinary skills. Remember, the cookbook doesn't know your kitchen, you do. The recipes doesn't know how you like your meals to taste, but you do. So take back control and stop measuring.
Variations in oven temps and times – forget about temperatures and times. Even if you've already cooked the recipe at your mom's house or your best friends house, you can't rely on the stated temperatures and times. Your oven may be 25 degrees warmer. Instead, use your eyes. Look for visual cues (quantify your cooking): the coagulation of proteins, the caramelization of starches, the evaporation of moisture, the reduction of sauces, etc.
Why you are taking the steps you do – how do you overcome this? Learn basic cooking methods like sauté, steaming, poaching, roasting and grilling. By understanding the nuances of these basic methods, you will be able to look at recipes as a particular method or combination of methods. In this way, just as the piano player hears the melody and attaches their own interpretation, you will begin cooking at home from recipes that will have everyone (including yourself) believing that you are a kitchen culinary master!

Chef Todd Mohr is a classically trained chef, entrepreneur, cooking educator and founder of WebCookingClasses.  You can experience his unique approach to no-recipe cooking with his FREE online cooking classes.  The 7 minute class will change the way you think about cooking forever.

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How to Bake a Steak

When you cook a steak you probably pan fry or grill it, but did you know that it is possible to bake a steak? Actually, baked steak is a really easy dish to make and it always comes out well. If you learn some steak baking tips, you can be assured of a perfectly prepared dish, which your family will enjoy.

The first thing to do if you want to learn how to bake a steak is to choose the right cut of meat. A very small steak will cook too quickly so choose something weighing between twelve and sixteen ounces and between one and a quarter and one and a half inches thick.

Cook Steak

Marinating the Steak

Before you bake the steak, you will want to think about marinated steak recipes. Take the steak out of the refrigerator at least thirty minutes before you want to start cooking it. Combine some soy sauce, olive oil, and steak seasoning for a basic flank steak marinade or choose from any one of many other steak marinade recipes.

Marinate your steak for at least half an hour before you cook it so the flavor of the steak marinade recipe can soak into the meat. If you want to marinate your steak for longer than half an hour, and this is an option if you want your marinade to work as a tenderizer and if you are using a tough cut of meat, and then marinate it in the refrigerator rather than on the counter top, for food safety reasons.

Cooking the Steak

Heat up a skillet and the oven. You can either bake steak for about twelve minutes at 450 degrees F or about double that time at 325 degrees F. It is usually preferable to cook the meat for a longer time at a lower temperature, so choose the lower temperature unless you are in a rush. The meat will be juicer and more evenly cooked.

For a grilled taste, you will need to sear the marinated steaks in a skillet before baking them. Brown the meat in some butter in a skillet over a moderate heat for a couple of minutes per side. Searing the meat is not compulsory but a browned steak looks much nicer and searing it also helps to lock in the juices so this step is recommended.

Next, transfer the browned meat into the preheated oven and cook it until it is done how you like it. If your skillet is not ovenproof, you will need to use an ovenproof dish. Let the steak cook, then take the cooked meat out of the oven using an oven mitt and let it stand for five or ten minutes, so the juices can redistribute. This makes the steak extra juicy.

Serve your baked steak with a steak sauce, plus some French fries or mashed potatoes. Vegetables or salad also go nicely with a baked steak dish.

How to Bake a Steak

There are plenty of different marinated steak recipes to choose from if you want to make a baked steak recipe. Choose from a spicy marinade, a citrus marinade or even a delicious flank steak marinade to give your meat the best flavor and make it tender and delicious.

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

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Grain Mustard & Pepper-Crusted Steaks

This recipe yields 6 servings.
Ingredients

1/2 c  dry red wine
1/2 c  vegetable oil
2 shallots,minced
1 sm clove garlic,minced
1/4 c  grainy mustard
2 T  worcestershire sauce
1 1/2 T  to 2 1/2 coarsely, cracked peppercorns
1 t  thyme,Dried
1 t salt
hot red pepper sauce to taste
6 steaks ,such as strip or rib-eye
Preparation
1. Combine wine, oil, shallots, garlic, 2 teaspoons of the mustard, the Worcestershire sauce,  1/2 teaspoon of the peppercorns, thyme and salt in a blender or food processor; mix well. Transfer to a glass baking dish and add steaks, turning several times so they are well
coated. Cover and refrigerate 4 hours or overnight, turning several times.
2. Prepare a medium-hot charcoal BBQ. Combine remaining mustard and hot pepper sauce in a small dish.
3. Remove steaks from marinade; pat dry. Spread a thin layer of mustard mixture over one side of each steak and add some of the remaining pepper. Place on BBQ, mustard-side down. Brush remaining mustard over and sprinkle with pepper. Grill, about 6 inches from
coals, turning once, until cooked as desired, 8 to 12 minutes total for medium-rare.

Barbecue Party has all of the BBQ goodness you can handle, so why not head over and check out the great BBQ ideas they have on offer as well as their large selection of delicious BBQ recipes.

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BBQ Flank Steak Recipe

This is a very old recipe, it has been passed to meat lovers, to meat lovers and it is easy to make, it only uses common ingredients that can be found anywhere in the kitchen, in the end you will have a very nicely done barbecue and a tasty dinner for you or your friends. Remember that this recipe is delicious broiled too, just follow these simple instructions.

You will need the following ingredients:

Cook Steak

Soy sauce (1/4 cup)

Honey (3 tablespoons)

White vinegar (2 tablespoons)

Ground ginger (1/2 teaspoon)

Vegetable oil (1/2 cup)

Flank steak (1 ½ pounds)

How to cook this dish:

This recipe needs a blender; in this you will combine the soy sauce, honey, vinegar, ginger, garlic powder and vegetable oil, once you have this done lay the steak in shallow glass or ceramic dish, either works, in here you will add the steak and make sure everything is well coated all both sides, and then cover the meat and refrigerate them for at least 8 hours, or over night, if you wish you can leave them more time. Once you have the steaks out you can preheat the grill, do this to high heat, and place the grate on the highest level and brush them with oil, remember to do this so they can be cooked nicely, now that you discard the excess marinade. Then grill the steaks for at least 10 minutes each turn each side and then it will be done, ready to serve.

BBQ Flank Steak Recipe

If you would like to get more information on Steak or similar recipes, please visit our site at Steak Recipes

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Easy Holiday Buffets

If you are planning to entertain this holiday season, consider preparing a buffet dinner. There are many holiday recipes that work well on a buffet table and if you plan ahead, it can be fairly easy on the cook.
A buffet dinner works especially well if you are hosting a larger group and don't have room for them all around the dining room table.
The key to a really successful holiday dinner buffet is to offer a variety of foods for your guests to choose from. That way if guests don't like a particular food, there is always something else for them to try.
If people will have plates on their laps, make sure that none of the food you serve requires them to cut with a knife, as that is just too awkward. The better alternative is to offer a selection of both finger foods and foods that only require a fork. Roast beef or steak, for example, can be difficult meats to eat with the plate on your lap. Instead choose something like meatballs in a great tasting sauce or very thinly sliced meats.
When you are planning your holiday buffet menu, take into consideration the colors of the food you will be serving. A buffet table, especially during the holidays, is much more appealing when it includes a variety of colors in the food served. A few colorful salads will often do the trick. So will a dessert table that has a mix of colorful and appealing sweets.
During the holidays, cookies with red and green cherries and a variety of squares and tarts studded with nuts, fruit and caramel really add color to your dinner buffet, even without decorating the table.
One of the most important things to consider for your holiday buffet is how to get it all cooked and ready to be served at the same time. The tip here is to plan as many foods as possible that can be prepared ahead. That way you can spread the preparation over several days (or weeks if you can freeze some of the recipes) instead of having to prepare everything on the one day.
Many recipes such as the one for meatballs below can be made a day or two ahead then reheated just before you serve them. Mix in a few recipes for salads that can be made ahead and need no cooking at all and life will be much easier on the cook.          

Meat Balls in Cranberry Sauce
2 pounds ground beef
1 cup cornflake crumbs  
1/3 cup parsley  
2 eggs, beaten
2 tablespoons soya sauce  
1/4 teaspoon pepper
garlic powder to taste  
1/3 cup ketchup
2 tablespoons chopped onion
Mix together and form into small balls and place in roasting pan.
Sauce:
1 can jellied cranberry sauce (large)
12 ounce bottle chili sauce
2 tablespoons brown sugar
1 tablespoons lemon juice
Mix and heat the sauce ingredients in a saucepan until the cranberry sauce is melted. Pour over uncooked meat balls and bake at 350°F for approximately 40 minutes.
With a bit of pre planning and a few easy holiday recipes, your holiday dinner buffet will be a big hit.

Karen Ciancio is a fan of all things cooking related. Her website Cookingnook.com contains recipes, cooking tips, diet and nutrition information. Visit the site for more holiday recipes.

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Barbecuing Tri Tip Steak

Tri-tip is a triangular shaped piece of a sirloin beef. Done right it can be very tasty right off the grill. The difficulty with tri tip when it is slightly over cooked it can be quite tough.

When buying the cut for the grill, purchase a cut that weighs between 1 - 2 kg's. Anything bigger will be quite difficult to prepare on the barbecue. Buy a good barbecue marinade or sauce to go with the steak.

Cook Steak

Preparation and Seasoning

Rinse the meat under a cold running tap and pat dry with a paper towel. Sprinkle over some spices and seasoning. Pour over your favorite marinade and leave it the fridge over night for the flavors to sink through.

If you had your tri tip steak frozen, let it thaw out over night in the fridge rather than defrosting it in the microwave. You can pour over the marinade and seasoning before it thaws out.

Barbecuing

Preheat the grill to a medium heat and lightly oil the grill grid. Prepare a direct grilling method.

When placing the steak on the grill, you should hear a slight sizzle. If you don't the grill isn't hot enough and if there is a loud sizzle then the temperature is too hot.

Grilling time is 30 - 45 minutes just depending on the heat of the grill and the size of the tri tip.

It should always be served medium rare as anything cooked more will be quite tough to eat.

Once done let it rest for 10 - 15 minutes before serving. Slice up into very thin slices with a sharp carving knife.

Barbecuing Tri Tip Steak

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

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

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