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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:  Steaks

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

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.

10 steak sauces you can make in minutes If our site’s statistics show one thing, it’s that you love steak and want to know how to cook it perfectly. Our how to cook the perfect steak guide is one of our most popular, whatever day of the year, and we have plenty of supplementary guides too, from ideas on side dishes to a video that’ll help perfect your technique. But even if you have all these bases covered, there’s no denying the importance of matching your meat with the perfect sauce. While we have lots of recipe ideas on our site, we asked our cookery team to create 10 sauces that are ready in minutes. All sauces serve two people... 1. Ready in... 15 minutesThis piquant Italian green sauce doesn’t require any cooking. 2. Ready in... 20 minutesThis classic, creamy steak sauce can be ready in no time. 3. Ready in... 25 minutesIf you like thick, creamy, mayonnaise-like sauces, opt for a tarragon-tinged béarnaise. 4. Ready in... 5. 6. Ready in... 20 minutesOpt for a bistro classic by making a rich, boozy jus. 7. 8. 9. 10.

www.menshealth.com/mhlists/gourmet-sandwiches-for-guys/printer.php 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 MensHealth.com: 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 MensHealth.com: 100 Ways to Live Forever 3. More on MensHealth.com: 33 Simple Ways to Turn Her On 4. 5. 6. 7. 8. 9.

Butter Roasted Chicken I’ve roasted many a chicken in my time. Many. First because it’s one of the most delicious meals you can serve your family. And you can change the seasonings to suit your and your family’s tastes. Second because it’s just so easy. I had really never thought that there might be a better method for roasting a chicken until I saw one being done this way on a recent episode of French Food at Home on The Cooking Channel. For this recipe, you want a chicken that’s about 4 pounds. Now take your fresh herbs and stick them…well, you know where they go… And push those lemon wedges in there, too. Now place the chicken on its left leg in a roasting pan or an large cast iron skillet. Enjoy! A succulent roasted chicken scented with lemon and fresh herbs and basted with butter. Ingredients 1 whole chicken, about 4 pounds Salt and pepper Fresh herbs – my favorite combination is tarragon, thyme, rosemary and sage 1 lemon, quartered ¼ cup butter (1/2 stick) Instructions Preheat the oven to 400 degrees.

Steak and kale salad with chimichurri dressing Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk Ingredients 1 tbsppistachios, toasted 2 ribeye steaks100mlextra virgin olive oil50mlred wine vinegarJuice of 1 orange 2 garlic cloves, roughly chopped¼ tspcrushed chilli flakes30gfresh coriander 30gfresh parsley100gcurly kale, tough stems removed 1 orange, peeled and cut into segments 1 avocado, peeled, stone removed and cut into segments Method 1 Heat a small frying pan and add the pistachios.

Magic Sauce Recipe I call this the magic sauce recipe. In part, because it makes everything it touches shimmer with deliciousness. It's magic like that. Technically, it's a riff on a chimichurri sauce - one that veered off the rails in a big way. Much tweaking has rendered it a distant second cousin. Let's just start by putting one thing out there. It's as versatile as a black dress. - More Herb Recipes - - More Paprika Recipes - - More Quick Recipes - 1/2 cup extra-virgin olive oil 1 teaspoon fresh rosemary leaves 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 2 teaspoons sweet paprika 2 medium cloves of garlic, smashed into a paste 1 well-crumbled bay leaf pinch of red pepper flakes 1/4 teaspoon + fine grain sea salt 1 tablespoon fresh lemon juice Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle. Makes ~2/3 cup. Prep time: 5 min - Cook time: 5 min Print Recipe

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