What does it take to grill that perfect steak – tender, juicy, and tasty? Grilling the perfect steak is all about basics where the old saying, “less is more” really applies to your summer grill. Read about the XX steps to grilling the perfect steak just like a professional
Tip #1 Choose the Right Quality Meat
Grilling the perfect steak starts with the right meet. This is the most important choice you can make. Even the best chefs can’t turn dog food into delicacy. If you are going for the gold standard, choose a steak that is USDA graded Prime. Only 2% of all beef meets this grade and it is the highest quality you can find. Choose Prime cuts for their higher fat content, better marbling, flavor and texture of any cut. If you don’t want to spend the premium for Prime cuts, USDA Choice graded cuts are perfectly acceptable. For grilling, stay away from USSDDA Select cuts.
Tip #2 Choose the Right Cut
Typical choices are a filet mignon, ribeye, NY strip, T-Bone or Porterhouse. Ribeye steaks is the most flavorful cut and has the highest fat content – where do you think the flavor comes from. On the other extreme, a filet mignon has among the least amount of fat, so it has less flavor but it is the most tender cut available. Both are top quality cuts. Choosing a NY Strip is a compromise between the ribeye and filet. It is a firm piece of meat that is more tender than a ribeye and has more flavor than a filet. A T-bone gives you options, on one side of the bone is a filet cut and the other side is a NY cut.
Trying to impress your guests, choose a filet and create a sauce for serving. Going for flavor, go for the ribeye.
Tip #3 Aging is the Pro’s Secret!
Aging both intensifies flavors and improves tenderness. You have two choices – dry aged and wet aged. Always choose dry aging when possible. Wet aging is necessary for thinner steaks like flat iron, flank and skirt steaks.
Dry aging allows the meat to breathe while it slowly loses water and breaks down the beef increasing it’s “beefiness.” Wet aging ages the steak in it’s on juices inside of a bag. Wet aging is better than no aging but real Pro’s will dry age their beef.
If you must choose USDA Choice over USDA Prime graded steaks, try aging.
Tip #4 Choose the Right Thickness
Make sure to get your steak cut at least 1.25″ thick and less than 1.5″. Much thinner than 1″ and your steak won’t be juicy or as tender. Over 1.5″ and its too hard to cook.
Tip #5 Start with a Sous Vide
A Sous Vide cooks your steak to an exact right temperature and you can leave it at that temperature for several hours until you are ready to finish it. I recommend using the Sous Vide to cook your steak between 5 and 10 degrees under cooked so you can do a final sear on the grill which will bring it up to the serving temperature.
If you don’t have a sous vide, slowly warn the steak at a very low (200 degrees F) oven for 15 minutes.
Tip #6 Consider Your Seasonings
Only two seasonings are needed – salt, pepper and pepper. In addition, some olive oil and butter will help considerably. Don’t use table salt, which can leave a slightly metallic flavor on your steak. Choose a courser salt like kosher or course grain salt. First brush olive oils and butter on to the meat and then apply the salt and pepper to both sides of your steak. If you are skiping the sous vide step, salt and pepper the steak 30 minutes prior to cooking. If you sous vide, apply the seasoning 10 minutes before grilling.
Tip #7 Sear the Steak
If you’ve sous vide or warmed you steak ahead of time, get your grill very hot. This is important for the maillard reaction to occur which creates a caramelization reaction between the amino acids in the proteins and the sugars, which is what creates the unique grilled flavors.
Make sure the grill is good and hot, and immediately turn it down a little bit when you add the steaks. Get it to 450 or 500 degrees F. It should take only a 1-2 minutes per side.
If you skip the sous vide or oven warming step, preheat your grill for 15 minutes to about 375 degrees F before grilling.
Tip #8 Grill to the Correct Temperature
The ideal steak is medium rare – about 135 degrees F and 140 degrees F for medium. If you want well done or medium well, just ignore all the previous tips, just forget it and ignore every tip in this article since this article is not for you.
Tip #9 Let Your Steak Rest
Absolutely do not skip this step. Resting your steak preserves the steak juices in the meat rather than on the plate. Rest at lest 5 minutes and up to 10 minutes. Longer and your steak will cool too much. While resting the steak, put a tablespoon slice of butter to melt on top of the steak. The butter can make all the difference in the world.
These 9 steps are very easy to follow. Following them all will make you a Pro and amaze your guests.
S’more are the perfect campfire treat. It’s also the perfect treat in the middle winter in front of the fireplace. Come to think about it, they are the perfect year round treat. But its time to upgrade and branch out from the basics of graham crackers, Hershey bards and roasted marshmallows. Here are 20 awesomely delicious and outrageous upgrades to the traditional S’more.
- Make your own graham crackers. Better yet, cut them into dinosaur shapes.
- Add a layer of peanut butter on your graham cracker. Easier still, replace the Hershey bar with Reese’s peanut butter cups. Other nut butters, such as almond and cashew work great too.
- And how about Nutella????
- Add banana slices to your peanut butter s’more.
- Have you tried an Oreo s’more? Pull apart the two cookies and place your roasted marshmallow in between. The Oreo cookies act as a graham cracker and who doesn’t love the creamy center? Use double-stuff cookies for extra extravagance.
- Take this concept further with the S’moreo. For a S’moreo, add a dab of peanut butter onto the cream center before adding a roasted marshmallow.
- Do you love the tropical coconut? You can’t go wrong with toasted coconut marshmallows. Add the normal s’more necessities, the chocolate and graham cracker, with this coconut bite of bliss. When roasted over the coals of a fire, the coconut shavings and gooey marshmallow is to die for.
- What about a caramel chocolate s’more? Chocolate, a sprinkle of crunchy sea salt, and rich, smooth, caramel make pretty much everything better. Cover your chocolate with a spoonful of caramel sauce and a sprinkle of coarse sea salt before adding your perfectly roasted marshmallow.
- With your caramel chocolate s’more, you can swap out the sea salt and add some toasted coconut for a Samoa S’more!
- Everything goes better with bacon. This one can be a bit messy but it’s worth it. To achieve this level of s’more perfection, layer bacon, a toasted marshmallow and chocolate in between graham crackers. Top it off by drizzling your favorite maple syrup in the middle of the miraculous mess.
- Try a Mexican s’mores. Build your s’mores the traditional way but sprinkle a pinch of cinnamon and chili pepper over the Hershey’s bar before adding your roasted marshmallows.
- Chocolate chip cookies s’mores creates an added decadence to your s’mores repertoire. Replace the graham crackers with chocolate chip cookies.
- Next, use double fudge chocolate chip cookies. If you like shortbread, that’s a great alternative too.
- For southerner’s, use a biscuit in place of the graham crackers.
- Go for broke and use glazed donuts in place of your graham crackers. Its best to cut the donuts in half horizontally. Pure sugar and chocolate bliss.
- The S’moritto. Take a small tortilla, cover it with a thin layer of peanut butter and jelly. Add a slice of bacon, then top with a Hershey bar and your roasted marshmallow. Wrap like a burritto and its ready to be devoured.
- Replace the traditional Hershey’s bar with a Cookies and Cream Hershey bar.
- Have you ever tried a S’moreover? Start with puff pastry dough. Top the dough with a graham cracker on one-half of the dough. Then add a thin (or thick) layer of peanut butter, add your Hershey Bar, and then top with marshmallows straight out of the bag. Wrap the dough into popover sizes and seal the edges. Pop int he oven for 15 minutes at 400 degrees.
- Replace the Hershey’s bar with thin mints or York Pepperment Patties.
- Try something completely different – a Lemon Meringue s’mores. Replace the Hershey Bar with lemon curd.
No matter how you spin it, s’more can be more than a great camp tradition. Not only are your options endless, you don’t need to confine yourself to a campfire. Your fireplace, oven or cast iron skillet are also great vessels to melt your chocolate and marshmallows any time of the year when that craving hits.
Cast-iron skillets are an essential kitchen utensil for most home chefs because of their many benefits but they do need some care.
* Cast-iron is an awesome non-stick cooking surface when seasoned properly.
* Cast-iron will last a lifetime if cared for properly.
* Cast-iron can be used both on the stove and in the oven.
* Cast-iron can withstand temperatures well above what is considered safe for non-stick pans.
* Cast-iron evenly distributes heat and it holds heat longer, making it great for deep frying, searing, and baking.
New skillets need an initial scouring to remove whatever wax or protective oil the manufacturer may have put onto the cookware. First, its important to note that one should never use soap on a skillet since cast iron is very porous and residual soap can get into the pores and be extremely difficult to remove. For an initial scour or to remove rust or excess deposits on older skillets, scrub with a stiff brush and a salt and oil mixture. Use plain steel wool (not ones embedded with soap like Brillo pads) if necessary when rust or other deposits are deeper and more difficult to remove. Once you are done with scouring the skillet, rinse it thoroughly under hot water and then dry it completely with paper towels. You can heat it slightly on a burner to ensure all water has evaporated including from pores.
For seasoning, heat your oven to 350 degrees F. Brush or rub both the inside and outside of your skillet with a thin layer oil. Place it upside down with aluminium foil or baking sheet on the rack below. Bake for 1 hour. Every 20 minutes, add another layer of oil.
An important question is the right type of oil to use to season your cast-iron skillet. Because vegetable-based oils or shortening can go rancid, it partly depends on how frequently you use your skillet. If you use your skillet frequently, canola or soy-bean oils are best as they have high smoke points and won’t impart any significant flavors. If you are worried about infrequent use and the oil going rancid, then use a food-grade mineral oil.
In using your skillet, don’t cook any acidic ingredients like tomatoes or vinegar until after its been completely seasoned and then, only after you’ve used it 2-3 times.
After each use, just scrub your skillet with hot water without soap. Never leave it soak in water. Never put it in a dishwasher. If needed, use a little steel wool. Make sure you dry off any residual water. Again, you can warm the skillet on the stove to ensure water has completely evaporated. Finally, add a very thin layer of oil – canola or soy-based oils if for sort term storage, food-grade minearl oil for longer term storage.
Proper care of your cast-iron skillet will return you benefits many times over during the life of the pan.
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What is a meal if just an entree? Side dishes turn an ordinary meal into something spectacular! Cooks today are looking for more creative and inventive ways to prepare side servings of vegetables, pasta or grains. Discover over 50 great side dish recipes in Spectacular Sides that will impress both your friends and family. Whether you’re looking for easy sides dishes to serve with midweek suppers or a range of sides for a dinner party, you will find a great range of textures, aromas, and flavors that will titillate your savory senses.
Meatloaf is the ultimate classic, all American dish. As one of the more affordable dishes, its been part of the family dinner table for decades. Families today demand the best, and the over 26 recipes in Meatloaf Mania: In Search of the Perfect Meatloaf Recipe are among the best you will find. You will discover a range of classic and non-traditional recipes, both meat-based and vegetarian options. This recipe book will show you the flexibility meatloaf offers with Asian, Italian, French, Greek, Southern and Tex-Mex styles. Choose your meat, beef, turkey, chicken or duck, or try one of the several meatless options.
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Brazilian Cuisine focuses on the distinct and creative cuisine of Brazil. It is an explosion of flavor and colors that encompasses multiple cultures of native Indians, Africans and the Portuguese. With the Olympics to be held in Rio de Janeiro, Brazil during 2016, international visitors will get to experience this cuisine first hand – and now, the home chef can create many of the dishes themselves at home.
Brazilian Cuisine aims to introduce the Brazilian culture through its cuisine to you with a collection of not-too-complicated yet adventurous recipes, including:
Coconut Butternut Squash
Chicken Soup, Canja de Galinha
Bahia Moqueca Shrimp Stew
Tenderloin Beef, Churrasco with Chimichurri
Chicken in Turmeric Sauce, Frango Ensopado
Crispy Yuca Fries
Molten Brigadeiro Cake
Carnaval Moscato Cocktail
With this cookbook of over 50 recipes, you will begin to experience the culture of Brazil.
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