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Herb Silhouette Potato Chips
Potatoes what an amazing food. When you're homesick what do you
think of mashed potatoes? When you order a burger what do you
order to go with it French fried potatoes. Finally when you go
out for a hearty juicy steak what comes along side, a...
Italian Recipes - How About A Dinner In Rome?
These italian recipes are just fantastic for all gourmet lovers! I bet you'll love these dishes!
MENU
Meal: Chicken Spaghetti
Salad: Spinach Salad
Dessert: Lemon Sorbet
CHICKEN SPAGHETTI
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1 cup Chopped onion (about 1...
OakCakes Recipe
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How to Grill the Perfect Steak
There is not much better in this world than sitting down to eat
a perfectly grilled, tender, and juicy Porterhouse or T-Bone
steak. There are many opinions and techniques available
regarding the best way to master cooking a steak including
whether or not to marinade or use a rub, how long the steak
should be grilled, and how to correctly grill the steak. In my
book there is only one way to grill a steak, and you will find
instructions below for grilling a Porterhouse steak, which will
also work for a T-Bone steak.
The Perfect, Grilled Steak
Choosing the Cut of Meat:
1. The first step is to choose a great cut of meat to grill. You
will probably need a good butcher's help to do this. He or she
can cut the steak for you. Choose a steak that is at least
1-inch thick, up to 1.5 inches thick. The Porterhouse needs to
be fresh, not previously frozen, and it should be a nice,
med-dark red color.
Marinade and Seasoning:
2. When you marinade a steak, you are not trying to change the
flavor of the steak, you are trying to compliment the delicious,
natural flavors produced by grilling and already present in the
meat. You do not have to use a marinade, but a good marinade
will help in tenderizing the meat.
Steak Marinade:
1. 12-ounces of a dark beer such as Amber Bock 2. 3-Cloves of
Garlic, Peeled and mashed 3. 1/4-Cup Chopped Onion 4. 1-TSP
Fresh Ground Pepper 5. 1/4-TSP Salt 6. 1/4-Cup Vegetable Oil 7.
1/4-TSP Cumin 8. 1/4 TSP Dried Thyme
Instructions:
1. Whisk together all Ingredients 2. Place steak in a safe
container, such as Tupperware, and pour marinade over the steak
3. Turn the steak over, put a lid on the container, and
refrigerate for 12 to 24 hours
Grilling the Steak
1. Remove the steak from the marinade, and let it sit for about
1 hour before you grill it. This will bring the temperature of
the meat closer to room temperature.
2. Before lighting the grill, spray on pam to
prevent sticking.
3. Gas Grill Method: If you are using a gas grill, hopefully it
has two burners. Heat the grill by turning one of the burners on
high, and the other on low. This will allow you to sear the
steak and seal in the juices. Place the steak on the hot side of
the grill for 1.5-2 minutes. Turn the steak over and cook for 2
minutes. Move the steak to the cooler side of the grill and cook
it for about 7-8 minutes for medium rare. The internal
temperature should reach about 135F degrees.
4. Charcoal Grill Method: Build a fire in 1/2 of the pit, and
let the charcoal burn down; they will turn white, and you should
not be able to hold your hand over the top of the grill for more
than 1-2 seconds. Place the steak on the hot side of the grill
for 1.5-2 minutes. Turn the steak over and cook for 2 minutes.
Move the steak to the cooler side of the grill and cook it for
about 7-8 minutes for medium rare. The internal temperature
should reach about 135F degrees.
5. Let the steak rest by placing it on a plate and covering it
with foil for about 5 minutes or so. This will help in making
the steak tender and juicy because if you cut the steak too
early, the juices will be hot, causing them to ooze out.
Steak Toppings:
1. Sauteed mushrooms and onions are two of my favorite steak
toppings.
Directions:
1. Heat 4-TBSP of butter in a non-stick frying pan. 2. When the
butter melts, add sliced onions and cook for 4 minutes 3. Add
mushrooms and cook for another 4 minutes or until onions are
opaque.
Options:
1.You can add 3-TBSP of heavy cream when you add the mushrooms
to produce a creamier topping
2. Add 1-2TBSP of Soy sauce or Worcestershire sauce to butter.
Eat Up!
About the author:
Aaron Ralston, also known as The Smoker King, is the owner of
Outdoor Cooking: Barbeque, Sauces, Mops, Rubs. Visit
http://www.thesmokerking.com to find many great barbeque recipes
and techniques.
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