It's been a LONG time since I gave this blog the attention it deserved. But now that warmer weather is upon us, I thought I'd rededicate my efforts to providing interesting and delicious recipes, along with any tips/tricks I can throw in along the way.
On the horizon (in no particular order):
- Grilling an entire turkey (No more dry meat)
- Philly Cheese Porterhouse (as delicious as it sounds)
- Wood-burning grills - Doing it Argentine Style
- Tri-Tip (A bit of Santa Maria)
For today, enjoy a "how to" for grilling steaks (direct grilling, summarized):
1.) Season steaks before placing them over the heat. Use coarse sea salt and freshly ground or cracked black peppercorns.
2.) Set up 3 distinct heat zones
- Super high heat (for actual grilling - 600+ degrees F)
- Medium-high heat (400 degrees F)
- No heat (Safety zone in case of flareups)
3.) Place all steaks lined up in the same direction over the super high heat zone to keep grill marks consistent for a professional look
4.) After 2 minutes, rotate the steaks (don't flip them yet, just rotate them) 45 or 90 degrees to create a crosshatch of grill marks.
5.) Sear the steak for:
- 1-2 minutes (1/2 inch steak)
- 3-5 minutes (1 inch steak)
- 6-9 minutes (1.5 - 2 inch steak); Note: For steaks this thick, after searing, move the steak to the medium-high heat zone to finish cooking
6.) After searing, turn the steaks using tongs or a spatula.
NEVER use a fork, this allows the juices to escape
7.) Continue cooking on the other side, turning 45 or 90 degrees after 2 minutes.
8.) Top with a piece of butter or drizzle with extra-virgin olive oil
Showing posts with label Steak. Show all posts
Showing posts with label Steak. Show all posts
Friday, April 23, 2010
Wednesday, July 8, 2009
4th of July BBQ
For the 4th, we had some of our friends over for a BBQ. Although I didn't get pictures of every course of the meal, here's an overview:
We started off with Chicken Kabobs:
I prepared the chicken using my standard lemon/lime recipee, then cut it into cubes. I added onions, red and yellow peppers, and zucchini. The zucchini I seasoned with olive oil, salt, pepper, and italian seasoning.
After the kabobs, I finally got around to making the cheese steak I've been wanting to make. Although, I didn't realize that a tenderloin cost $60-100, so I used a couple of roasts instead. It tasted amazing, but in hindsight I should have used some New York steaks instead. The roast didn't hold up to being stuffed too well. Much of the cheese melted out (catching my just-cleaned grease pan on fire yet again).
We then moved on to the sliders:
The process was simple. My wife made some small burgers from ground beef, adding chopped onions and some hamburger spices. We served them on french rolls with cheddar cheese.
The Grilled corn was simply amazing:
I've seen many different methods for cooking grilled corn (sheared and wrapped in tinfoil with ice, etc.). I decided to leave the husks on and throw them straight on the grill, rotating a quarter turn every 5-minutes or so. It took ~20-30 minutes to grill on high. I just waited until the husk was charred all the way around.
For dessert I served grilled bananas. Here's the recipee:
S'More Bananas
Prep Time: 5-10 minutes
Time to Marinade: N/A
Grill time: 5-10 minutes
Ingredients:
Bananas
Chocolate Chips
Mini Marshmallows
Brown Sugar
Directions:
1.) Leave the banana in the peel. Cut the banana in half lengthwise, but don't go all the way through the back end of the peel (think of a hot dog bun).
2.) Open the banana wide enough to sprinkle with brown sugar. Then add a layer of chocolate chips, followed by a layer of marshmallow. Close the banana again and wrap in aluminum foil.
3.) Grill for ~5 minutes on high.
4.) Open the banana and eat with a spoon.
We started off with Chicken Kabobs:
I prepared the chicken using my standard lemon/lime recipee, then cut it into cubes. I added onions, red and yellow peppers, and zucchini. The zucchini I seasoned with olive oil, salt, pepper, and italian seasoning.
After the kabobs, I finally got around to making the cheese steak I've been wanting to make. Although, I didn't realize that a tenderloin cost $60-100, so I used a couple of roasts instead. It tasted amazing, but in hindsight I should have used some New York steaks instead. The roast didn't hold up to being stuffed too well. Much of the cheese melted out (catching my just-cleaned grease pan on fire yet again).
We then moved on to the sliders:
The process was simple. My wife made some small burgers from ground beef, adding chopped onions and some hamburger spices. We served them on french rolls with cheddar cheese.
The Grilled corn was simply amazing:
I've seen many different methods for cooking grilled corn (sheared and wrapped in tinfoil with ice, etc.). I decided to leave the husks on and throw them straight on the grill, rotating a quarter turn every 5-minutes or so. It took ~20-30 minutes to grill on high. I just waited until the husk was charred all the way around.
For dessert I served grilled bananas. Here's the recipee:
S'More Bananas
Prep Time: 5-10 minutes
Time to Marinade: N/A
Grill time: 5-10 minutes
Ingredients:
Bananas
Chocolate Chips
Mini Marshmallows
Brown Sugar
Directions:
1.) Leave the banana in the peel. Cut the banana in half lengthwise, but don't go all the way through the back end of the peel (think of a hot dog bun).
2.) Open the banana wide enough to sprinkle with brown sugar. Then add a layer of chocolate chips, followed by a layer of marshmallow. Close the banana again and wrap in aluminum foil.
3.) Grill for ~5 minutes on high.
4.) Open the banana and eat with a spoon.
Tuesday, June 23, 2009
Tenderloin Cheese Steak over Wood & Grilled Garlic Bread
Hate to post two YouTube videos in a row, but this one is my project for Saturday and I don't want to lose track of it! Although, I'll have to adapt it for my gas grill.
Widely-applicable tips from the video:
1.) Never cut into meat hot off the grill. Wait 10 minutes for the meat to relax and you will find it much more juicy.
2.) Be sure to add plenty of flavor - grilling is delicious but not subtle.
3.) To oil a grill, impale half of an onion with a butcher fork, dip it in oil, and use the onion to spread the oil across the grill grate.
Widely-applicable tips from the video:
1.) Never cut into meat hot off the grill. Wait 10 minutes for the meat to relax and you will find it much more juicy.
2.) Be sure to add plenty of flavor - grilling is delicious but not subtle.
3.) To oil a grill, impale half of an onion with a butcher fork, dip it in oil, and use the onion to spread the oil across the grill grate.
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