Steaks should almost always be cooked on a grill or in a pan on high heat: all cooking guidelines below are for one-inch thick steaks. Rest your steak for five minutes under aluminum foil before eating. This lets the juices within themeat be reabsorbed, leading to a tastier cut of beef...
Try to avoid turning the meat too many times.Ideally, you should have one flip — two at most. Resist the temptation to touch the meat too much. Use a set of tongs to turn the steak.Poking it with a fork puts holes in it and allows the juice to seep out — and then you’re ju...
Tuna can be an excellent substitute for red meat on the grill. Look for tuna steaks cut about 1 inch thick. You can wrap each steak up in aluminum foil with your choice of: butter or olive oil, soy sauce or teriyaki marinade, green onions, ginger, or pineapple slices, and some salt ...
Rib eye steak: If you are looking for one of juiciest, tender steak with lot of fat content, rib eye steak is the most appropriate choice. Rib eye steak is from the rib section of the beef. Rib roast, rib eye roast, back ribs are also from the rib section. Rib eye boneless or bo...
Think about running a band saw across a butt,or packer and having a 3/4 inch thick steak. Put it in a 350º skillet for three mins on a side and it will be cooked/done to meet the safety chart,but could you shred it with a couple forks?
Minute Steak- a boneless steak cut one quarter inch thick, and criss-crossed with cuts for tenderizing. It is intended to be sautéed in 1 minute. To cook it longer is to toughen it. Mirepoix; Mirepois- French term for a mixture of diced carrots, onions, celery and herbs sautéed in...
1. Preheat the oven to 180°C / 356°F (fan). Wash the potatoes well, and dry with kitchen tissue. Place the potatoes on a large, deep spoon one at a time, and cut slices for the whole length of the potatoes. The spoon should ensure you don’t cut the potato through completely...
Step two: Tenderize. One at a time, lay the pieces on a cutting board and gently pound them with a meat tenderizing mallet until they’re slightly flattened. Step three: Flip. Turn over the steak and pound the other side gently. You can flip it again and keep pounding until the steak...
toothpicks or twine. Either toothpick the braciole shut to keep from opening (one or two should be sufficient), or bind them in a couple of wraps of butcher’s twine. I go with the twine because, well, that’s the way my mother did it. Only, she never had butcher’s twine and us...
One guest shared they especially liked the Smoked Chicken Chili for its unique flavor. Having the three chilis allowed each dinner guest to mix them according to their vegetable, poultry, or meat desires. :) So, if you enjoy smoking meats on the grill and have some time to put your talen...