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How to Cook a Steak Perfectly Every Time

How to Cook a Steak Perfectly Every Time
I don’t consider myself much of a “steak and potato” guy. If I were in a situation where I was forced at gunpoint to self-identify using only pairings of disparate foods, I would describe myself as more of a “chorizo and cheese” kind of fella. I would also have to reconsider the life choices that led to me having to negotiate my way out of a gunfight using descriptive language about meat. But that’s neither here, nor there. You see, it’s not often that I get the urge to throw a charred piece of meat on a plate, growling and grunting, eating the meat with my bare paws. First, select a good cut of meat. Unwrap your steak, and allow it to come to room temperature. On the stovetop, heat a cast iron skillet over high heat. Allow to cook over high heat for exactly two minutes. After it cooks on the first side for two minutes, flip the steak over with a pair of tongs, and immediately transfer the whole pan right into your preheated 500 degree oven. Got it? Related:  BeefMeats

Making Miniature Stuffed Pizzas in Springforms Stuffed pizzas are a Chicagoan delicacy consisting of layers of cheese and fillings above– and below– a thin pizza crust. One of the best ways to bake them is in a springform pan, so that the sides come out in perfect cylinders and come out easily. Taken to the small extreme, individual-sized stuffed pizzas are the ideal portable food to take to work for lunch. Made in miniature springform pans, they are compact, cute, tasty, filling, and are almost guaranteed to make your co-workers jealous. The common wisdom on making stuffed pizza is that it should be made in a “deep dish pizza pan,” which is nothing more than an overgrown (wide) cylindrical cake pan. With true cylindrical sides, it’s a trick to get the pizza out in once piece, and with the angled sides, well, you’ll never have a properly shaped stuffed pizza.Slightly better than a deep-dish pizza pan is the old standby: a large, well-seasoned, cast iron skillet. Once your dough is happy, you can begin rolling out the crusts.

Steak au Poivre - The Showstopper I have a comment on this comment, then I have a comment for the OP. To Amy: Removing to foil is simply a way to keep the steaks warm whilst resting (FOR 5 MINUTES AT LEAST… ALWAYYYS!). When the OP says remove to foil, he/she doesn’t mean to wrap them tightly. They mean to place them in a plate, and form a loose ‘covering’ of foil. This will simply trap some of the heat and allow it to remain warm, without trapping too much moisture. To the OP and to anyone else who decides to try ‘flambe’: It is important to note: When you add cognac or any other high proof liquour to a hot pan, then ignite, you are not burning the alcohol itself, per se. - Never light alcohol while there is an open flame/heat source. - Notice how in the OP, they remove the pan from the stove and then light. - Keep a heavy lidded pan nearby, just in case things Do go awry (if you follow the first 2 tips, they won’t) - Always have at least an ABC rated fire extinguisher within arm’s reach

Our Best Barbecue Ribs Recipes Dearest vegetarians and vegans: this is not the article for you. We are so excited to share our ideas for veggie-friendly summer cookouts with you, elsewhere. Everyone else, today we're talking ribs recipes. Beef ribs, pork ribs, lamb ribs, and all the ways they are delicious smoked, grilled, barbecued and roasted. It's undeniably fun to be allowed to eat ribs with your hands, and we're big on foods that provide their own sticks. We've included classic low and slow barbecuing recipes here, as well as some oven-only options for those of us not equipped with outdoor cooking space. The Cook Abides. Nov 13 So, Boing Boing asked me to do a recipe for them. The only caveat is that it involve caffeine. Pork Chops with Pineapple Fried Rice I cooked and feasted on this a few days before we left on our ski vacation, and because I’ve been so busy sharing all the restaurant grub I inhaled on my trip, I’m just now getting around to sharing this exceedingly delicious dish that looks way, way more complicated than it is. That was a very long sentence. And here’s a bonus: aside from the pork chops and the pineapple, everything is a pantry or freezer item…and the results are just out-of-this-world delicious. Just note: the pork chops in this post are a meal in themselves, and you can serve them with salad, noodles, mashed potatoes…anything. The pineapple fried rice in this post can also be a meal in itself—either a vegetarian one, or a more meaty one if you add cubed cooked chicken. Many possibilities! The Cast of Characters: Pork chops, onion, soy sauce, honey, rice wine vinegar, Sriracha, pimentoes, frozen peas, and rice. Oh. Grilled pineapple makes an excellent snack, by the way! It’s also good in Barbecue Chicken Quesadillas. Easy

Grilling Magic: Rubs, Butters, Marinades, Sauces, and Salsas for Easy Gourmet Meals All Photos: Kelly Rossiter I have to admit that I have come to grilling fairly late, because I always had my husband do it. I fell for the cliche that the grill was the domain of the man, but in fact, my husband doesn't really cook. After one too many of what a friend of mine calls "burnt offerings" from the grill, I put on my grilling apron and took over. Now I actually think about recipes for grilling instead of just tossing something onto the barbie. 1. It doesn't get any easier than using a spice rub to make your chicken, steak or pork tenderloin fantastic. Cajun Spice Mix: 3 tbsp dried thyme; 2 tbsp each paprika and packed brown sugar; 1 tbsp each ground cumin, dry mustard and hot pepper flakes; 1 tsp salt. Bombay Spice Mix: 3 tbsp each ground coriander and turmeric; 2 tsp ground cumin; 1 tsp salt; 1/2 tsp each cayenne pepper and dry mustard. Mediterranean Spice Mix: 3 tbsp dried rosemary; 2 tbsp each ground cumin and coriander; 1 tbsp dried oregano; 2 tsp cinnamon; 1/2 tsp salt. 2.

Herbed Greek Lamb Kebabs grab barbecue spotlight — opa! Ingredients • 2 cups plain low-fat Greek yogurt • 4 to 5 cloves garlic, minced • Zest and juice of 1 lemon • 2 tbsp chopped fresh oregano • 1 tbsp chopped fresh chives • 1 tsp salt • 1/2 tsp ground black pepper • 2 lbs lamb loin, cut into 2-inch chunks • 2 green bell peppers, cored and cut into large chunks To serve: • 1/4 cup chopped fresh herbs, such as oregano, parsley, chives and thyme • 1 lemon, cut into wedges While everyone on the block is doing burgers and dogs, steaks and chops, set yourself apart this summer and grill up something a little bit different. Lamb kebabs are inexpensive, yet delicious and richly flavoured meat that’s perfect for the grill. To make these kebabs shine, go with a yogurt marinade using classic Greek flavours. Even better is that these kebabs can be prepped a full day ahead. 1. 2. 3. 4.

Turkey Sloppy Joes Recipe I have to admit, since becoming the Canned Soup Mom just over a year ago I have put many mommy-win meals in front of my children and a few complete mommy-fails (which you'll be happy to know I never ever post!). This Turkey Sloppy Joes recipe, which came straight off of the Cook With Campbell's website (I am the Canned Soup Mom after all!), was a total mommy-win the second my kids got a scent of the home-cooked dinner smells coming from the kitchen. Forget having to call them to the table, I had to shoo my kids away so I could cook because they were pacing in my kitchen waiting for me to tell them dinner was ready. Thankfully for me, this recipe came together so quickly I didn't have to shoo for long! Simply cook turkey. Add onion. Then your garlic. Spoon in your Campbell's Tomato Soup with Basil and Oregano (this is pretty much when my kids showed up!) Pour in your Campbell's 30% Less Sodium Beef Broth, herbs, and peppers. Let simmer. Ingredients: Directions: Add garlic and cook one minute more. From the molten yolk and bacon crunch of a hand-held breakfast, to the gooey charm of grilled cheese for lunch, nothing matches the simple pleasures of well-made sandwiches. They're quick to assemble, infinitely adaptable, easy to eat, and immediately satisfying—the very definition of good food. The 25 sandwiches you're about to meet can be thrown together during the average basketball halftime or, with practice, during the seventh-inning stretch. (Who needs hot dogs, anyway?) Use each recipe as a basic road map, but bring your talent for finding creative routes. You'll easily reach your final destination: a full belly and a satisfied smile. Think BLT, but better. More on 20 Ways to Stick to Your Workout 2. Layer pieces of ciabatta or a sturdy sandwich roll with grated fontina or mozzarella cheese, thinly sliced prosciutto, sliced figs, and arugula. More on 100 Ways to Live Forever 3. More on 33 Simple Ways to Turn Her On 4. 5. 6. 7. 8. 9.

Related:  Steaks