Posts tagged ‘steak’
Charcoal v. Gas Grill – You Make the Call
(From the Beef Entrée Collection at emealsforyou.com)
Grilled Strip Steak
Yesterday, being the 4th of July, it was predicable that at some point I would find myself standing in front of a grill doing the caveman thing and cooking over an open fire. Our neighbor invited us over for a cookout, she planned steak, salmon and shrimp cooked on her Weber grill, along with all the accompaniments. She is a, grilling means charcoal, person as many of my neighbors are. I am the impatient type, turn a knob, push a button and viola, the perfect fire. I like controlling the temperature, up and down, depending on what I am cooking. Weber type people tend to have all the time in the world to build the fire, and just when you are ready to cook the fire is just about dead.
Grilling to me is all about grill marks, grill marks are all about flavor. Slow “baking” food, even on a Weber is slow baking, not burn the hair off your arm grilling. Bottom line is the food came out just fine, maybe not as flavorful as a flame kissed steak but pretty good anyway.
BTW – Salt, pepper and olive oil is all you need to make a good piece of meat or fish great. Save the marinade for salads.
Grilled Strip Steak
| Complexity: | Easy |
| Serves: | 4 |
| Category: | Beef Entrée |
| Meal: | Other (General) |
| 2 | lb | steak, strip |
| 1 | Tb | salt, kosher |
| 1 | Tb | pepper, fresh cracked |
| 1 | Tb | oil, olive |
The keys here are to have the fire very hot and the steaks at least 1 thick. Have the steaks at room temperature, brush olive oil on both sides of steaks, add pepper and salt. Grill about 5 minutes on one side and 4 on the other. (depending on how you like your steak and the thickness of the steaks) remove steak from grill and let sit for 10 minutes. It will finish cooking on the platter; so take it off just before it is done as you would like.
Recipe of the Week – The Perfectly Cooked Father’s Day Steak
(From The Beef Entrée Collection at emealsforyou.com)
Grilled Steak
I am giving you a few weeks to plan this meal. This will allow you to watch the newspapers for a steak sale and gather any other ingredients you need. There are a few “secrets” when striving for the perfect steak dinner. First buy a nice steak. Choice is better than Select, thicker is better than thin. Don’t be afraid to ask the meat cutter at the store to cut a fresh steak to your required thickness and size. When asked, these guys usually like the chance to show off their skills and you will win as the steak will probably be trimmed a little better than the ones in the meat case.
Growing up my father would give each of us a steak. The first time I went to my then girlfriend’s house for steak they had one large steak cut into strips. I thought, wow how is this going to work, than after the vegetables, salad and rolls followed by dessert I understood. Back then it was all about excess, now that excess is hanging around my middle and I have learned my lesson.
I like my steak med-rare; if you like it cooked more just cook it a few minutes longer. Remember it is easier to put a steak back on if it is too rare then it is to make an overcooked steak good again. The secret is to cut a small slit in the bottom and take a peek. If it is too rare pop it in the microwave when no one is looking for just a minute, really one minute will make all the deference.
Don’t get fancy with all the marinades and steak sauces. Simply put a good amount of salt and pepper on both sides, pour on a little olive oil and make sure the grill is very hot. Cook for 1 minute per 1/4 inch thickness on each side. Now, don’t poke it, don’t prod it, don’t move it and don’t flip it until the time is right. Flip it only once. When it is done put it on a plate and let it sit for a few minutes to finish cooking and drive the juices back into the steak. Now would be the time to take a peek and see how you did.
Grilled Strip Steak
| Complexity: | Easy |
| Serves: | 4 |
| Category: | Beef Entrée |
| Meal: | N/A |
| 2 | lb | steak, strip |
| 1 | Tb | salt, kosher |
| 1 | Tb | pepper, fresh cracked |
| 1 | Tb | oil, olive |
The keys here are to have the fire very hot and the steaks at least 1 thick. Have the steaks at room temperature, brush olive oil on both sides of steaks, add pepper and salt. Grill about 5 minutes on one side and 4 on the other. (depending on how you like your steak and the thickness of the steaks) remove steak from grill and let sit for 10 minutes. It will finish cooking on the platter; so take it off just before it is done as you would like.
(See the whole meal plan: Backyard Soiree (Picnic Meal Plans) at emealsforyou.com)
Recipe of the Week – Steak Diane
(From The Boss is Back, Distinctive Dinners Meal Plan at emealsforyou.com)
Steak Diane
I don’t like Valentine’s Day; well I don’t like any of the contrived “special” days brought to you by the flower and card companies of the world. It is not like I need an excuse to treat my wife nicely, buy flowers or candy or have a great meal for that matter. So I thought I would go with Steak Diane. I haven’t made it in a while and the steaks were on sale at Costco. Paired with a garlicky Caesar Salad, some crunchy bread and a good bottle of wine you won’t find a quicker, more satisfying meal.
For those of you who think this is too involved to make I can assure you that start to finish 15 minutes is all it took. For company or those “special” meals your guest will think you had Julia Child hidden in the kitchen. Give this great meal a try; it just may become your new favorite.
Steak Diane
| Complexity: | Easy |
| Serves: | 4 |
| Category: | Beef Entrée |
| Meal: | The Boss is Back (Distinctive Dinners) |
| 4 | medium | steak, filet |
| 1 | Tb | soy sauce |
| 1 | pinch | salt and pepper to taste |
| 1 | 10.5 oz can | beef consommé |
| 1 | Tb | mustard, dijon |
| 2 | tsp | cornstarch |
| 2 | Tb | butter, salted |
| 3 | small | shallots, sliced |
Flatten steaks to 3/4 thickness by placing in plastic bag and hitting them with a mallet or pan. Place on plate, drip soy sauce on them and salt and pepper to taste.
Mix consommé, Dijon mustard and cornstarch in bowl, set aside.
Add 1 Tb of butter to pan. Heat pan until butter bubbles, add steaks, cook 2-3 minutes per side, and remove from pan and cover.
Add consommé mixture to pan and remaining butter, stir, making sure to get all the bits from the bottom of the pan. Add steaks back to the pan.
At this point if you are feeling adventuresome, remove pan from stove, add cognac ( no more than 2 oz) and light with a long match. Very impressive, be careful.
Plate drizzle gravy over steaks and serve.
From the Beef Entrée Collection at emealsforyou.com)
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