26 June 2011 Top 5 Tips for a Great Grilled Steak

Top 5 Tips for a Great Grilled Steak

June 26, 2011 By

The following five steak grilling tips prove that you don’t have to be a grilling or steakhouse professional to serve your guests steaks that taste like you are.

 

Bone In Ribeye

1)  Buy the Right Cut of Meat

When you think of the best steak you’ve had at a steakhouse, you likely think of how juicy and flavorful the meat was, right?  In an attempt to recreate this savory experience, you must buy the right cut of meat.  This means that you must stay away from the overly lean filet mignon and try one of these top 5 cuts of meat for grilling:

Rib Eye:  The king of steaks, in my opinion.  The marbling of this cut is screaming for a hot grill.  With just a cracking of pepper and a generous coarse salt coating, it will be the best steak you’ve had, especially if still on the bone.

NY Strip:  This is a classic with the right amount of fat and chewiness.

Porterhouse (T-Bone):  Those of you addicted to the filet mignon will still be able to enjoy it while getting a juicy and flavorful NY strip along with it.

Skirt Steak:  This inexpensive cut of meat is ideal for a dinner party.  It’s affordable, cooks quickly and is ultra-flavorful, even without being marinated.

Tri-Tip:  Also known as Santa Maria steak, is the triangular section of the sirloin primal and has become popular with grillers because it’s flavorful, costs less than other prime cuts of meat and is typically about 2 ½ pounds hence perfect for feeding a crowd.

2)  Get a Meat Thermometer

Chefs on cooking programs constantly show folks how to ball up or stretch out their hand to compare the resulting tautness of their skin to what a steak should feel at various cooking temperatures.  Who the heck can remember this stuff, and who needs to?!

Get yourself a meat thermometer for $5 – $10, actually use it and you’ll never fail again when mom asks for medium and spouse asks for rare.  I recommend taking the steaks off the grill five degrees before they reach each of the below temperatures as the meat will continue to cook as it rests:

  • Rare: 130 degrees
  • Medium-rare: 135 degrees
  • Medium: 145 degrees
  • Medium-well: 160 degrees
  • Well: Not provided as meat should never be cooked well done

Once you get comfortable using the thermometer, you’ll get to understand how the meat should look and feel at various doneness and can do away with the handy tool.  This might take you a couple of grilling seasons, but you’ll get there.  In the meantime, arm yourself!

Strip Steak

3)  Allow Steak to Come to Room Temperature

This is possibly the most crucial step to a goof grilled steak.  Remove you steak from the refrigerator at least 30-60 minutes prior to grilling.  Not doing this will result in a steak that’s overcooked on the outside and has a “bullet” of raw/overly-rare meat on the inside.

4)  Steak Grilling Tip – Season your Meat

One of the biggest mistakes home cooks make when grilling steak is to under season the meat.  Marinating some cuts of meat is a good idea, but even more important is to generously coat the entire outside of the meat with olive oil then with coarse salt and freshly cracked pepper.  I’m not talking a sprinkling of salt and pepper folks!  I mean a COATING.  Also, seasoning the meat after it’s grilled won’t do the trick – do it prior to grilling.

5)  Steak Grilling Tip – Let the Meat Rest

Most of us have heard of letting a steak rest after grilling, but how many actually have the patience to wait for a perfectly-grilled steak to rest 5-10 minutes!?

As the saying goes – just do it!  Get your steaks off the grill and onto a plate, then cover them with a piece of aluminum foil and have a cocktail to get your mind off cutting into those ribeyes.

Allowing the steak to rest will help the natural juices to redistribute within the meat without flowing out of the steak when you cut into it causing a dry, tough chewy experience.

Do you have steak grilling tips I’ve missed here?  Please share them!

Happy grilling,

Veronique

Filed Under: American, Beef, Other Neat Things Tagged With: , , ,
26 May 2011 5 Simple and Tasty Memorial Day Side Dishes

5 Simple and Tasty Memorial Day Side Dishes

May 26, 2011 By

Not sure what to make for your Memorial Day get-together?  Tired of fixing the same old stand-by dishes?  Mix it up a little by serving these five simple and tasty Memorial Day side dishes:

  1. Maple Glazed Parslied Baby Carrots
  2. Queso Fresco Grilled Corn on the Cob
  3. Quick and Easy Pan Fried Smashed Potatoes
  4. Chorizo and Manchego Bites
  5. Zesty Guacamole

If you try any of these recipes, please post a comment to let me know how you and your guests liked them.  Enjoy the long weekend while keeping in mind that there’s more to Memorial Day weekend than the food and celebrations.

Happy Memorial Day!

Veronique

Filed Under: American, Beef, Cheese, Mexican, Potatoes, Vegetables Tagged With: , , , , ,
9 February 2011 Best Meatloaf Recipe – Ever

Best Meatloaf Recipe – Ever

February 9, 2011 By

Martha's Meatloaf

If you’ve seen me cook, you know that I mostly use the “throw a little of this and a little of that” in the pan mentality.  Even when I use a family recipe as a guideline, I modify the ingredients, measurements and techniques to make the final dish my own (okay, I follow my grandma’s meat sauce recipe to the letter).

With this in mind, I tested Martha Stewart’s Meatloaf 101 recipe years ago and have never veered off from the original – it’s simply the best meatloaf I’ve ever eaten.  It’s all that a meatloaf should be: comforting, moist with a caramelized, crusty topping.  I’m willing to be proven wrong if you feel your favorite meatloaf recipe is better than this one.

Martha Stewart Meatloaf 101 (first published January 2006)

Ingredients:

  • 4 slices white bread, torn into pieces
  • 1 3/4 pounds ground beef
  • 3/4 pound ground pork
  • 1 medium yellow onion, peeled and cut into eighths
  • 2 cloves garlic
  • 2 stalks celery, cut into 2-inch pieces
  • 2 carrots, peeled and cut into 2-inch pieces
  • 1/2 cup fresh flat-leaf parsley
  • 1 large egg
  • 3/4 cup ketchup
  • 4 teaspoons dry mustard
  • 1 tablespoon coarse salt
  • 2 teaspoons freshly ground pepper
  • 2 tablespoons packed light-brown sugar

Directions:

  1. Preheat oven to 400 degrees. In the bowl of a food processor, pulse bread until fine crumbs form. Transfer to a medium bowl; add ground beef and ground pork.
  2. Place onion, garlic, celery, carrots, and parsley in food processor; pulse until finely chopped. Add to beef mixture; combine using your hands. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; combine thoroughly, using your hands. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.
  3. In a small bowl, combine the remaining 1/4 cup ketchup and 2 teaspoons dry mustard, and the brown sugar; stir until smooth.
  4. Brush mixture over top of the meatloaf. Place the pan on a baking sheet to catch drippings, and transfer to oven. Bake until a meat thermometer inserted in the center reaches 160 degrees, about 1 1/2 hours. (If the top of the meatloaf gets too dark, cover with foil and continue baking.) Let meatloaf stand 15 minutes before slicing.

Yields 8-0 servings.

Filed Under: American, Beef, Entrees Tagged With: , ,
3 February 2011 Ragu alla Bolognese (Bolognese Sauce)

Ragu alla Bolognese (Bolognese Sauce)

February 3, 2011 By

Ragu alla Bolognese

This comforting sauce is best served with rigatoni or gnocchi and would be delicious in a lasagna.

Ingredients:

  • 1/4 cup olive oil
  • 3 medium carrots, finely diced
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely minced
  • 3/4 pound ground pork
  • 3/4 pound ground veal
  • 3/4 pound ground beef (20% fat)
  • 2-28 ounce can Italian-style tomatoes, chopped
  • 1-6 ounce can of tomato paste
  • 1 cup red wine
  • 1 cup chicken or veal broth
  • 1 bay leaf
  • 1/2 tsp each, dry oregano and basil
  • 1 tsp salt
  • 1/2 tsp black pepper

Directions:

  1. Heat olive oil in a large, heavy-bottom saucepan or Dutch oven over medium-high heat.  Add carrots, onion and garlic and sauté for 2 minutes.  Reduce the heat to medium, and cook until vegetables have softened, about 10 minutes, stirring frequently.
  2. Increase medium-heat to high, add meats and sauté until no longer pink, about 5 minutes, stirring occasionally.
  3. Add tomatoes, tomato paste, wine, broth and the spices and stir well.  Reduce heat to medium-low and simmer, stirring occasionally, for 2 hours.

6 Servings.

Notes:  It’s fine to replace veal with beef if you prefer.  You could use white wine instead of red wine.  This sauce freezes very well, so feel free to double up the recipe!

Filed Under: Beef, Entrees, Italian, Pasta, Pork, Veal, Vegetables Tagged With: , , ,
26 October 2010 Slow Cooker Beef Short Ribs for the Non-Cook

Slow Cooker Beef Short Ribs for the Non-Cook

October 26, 2010 By
Beef Short Ribs

Beef Short Ribs

This comforting dish is one that even self-proclaimed non-cooks can whip up for company.   The tender beef with its rich sauce are best served over mashed potatoes.

Ingredients:

  • 1 large Spanish onion, sliced into medium rings
  • 4lb boneless beef short ribs
  • 1 pound button or cremini mushrooms, sliced
  • 1 tsp each – salt, pepper
  • 1/2 tsp each – onion powder, garlic powder, ground thyme
  • 2 bay leaves
  • 1 cup red wine, preferably Cabernet Sauvignon
  • 1 14-ounce can low sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbs flour
  • 1 tbs butter, softened

Instructions:

  1. Place the onion rings in an even layer in a 7-quart slow cooker (crock pot).
  2. Place short ribs over the onions, ideally in a single layer.
  3. Add the mushrooms to the slow cooker, over the beef.
  4. In a small bowl, combine the salt and pepper and all the spices.  Sprinkle over the meat.
  5. Pour the wine, broth and Worcestershire sauce around the beef.
  6. Cook on LOW for 9-10 hours, then carefully remove the beef from slow cooker onto a platter.
  7. Turn the slow cooker to HIGH and bring cooking liquid to a simmer.  Using a ladle, remove the oily layer of fat from the cooking liquid and discard.
  8. Combine softened butter and flour to form a paste in a small bowl.  Add to liquid in the slow cooker and whisk to form a slightly thickened sauce, about 5 minutes.  Return the beef to the slow cooker to warm up, then serve making sure to discard of the bay leaves.

6 Servings.

Notes: For maximum flavor, sprinkle 1/2 cup all-purpose flour over the uncooked beef then brown the beef in batches in vegetable oil in a sauté pan prior to adding to the slow cooker.  For an interesting twist, add a cup of baby carrots over the onions before cooking.

Filed Under: American, Beef, Entrees, Slow Cooker Tagged With: , , ,

5 No-Fuss Casual Summer Dishes

June 12, 2010 By
Berry Cobbler

Berry Cobbler

It’s nearly Summertime and all of us are looking for simple dishes to make while entertaining friends and family.  Here are five dishes to try throughout the Summer that won’t keep you away from the party.

Beef Chili for a Crowd: http://bit.ly/96QARr

Quick and Easy Pan Fried Smashed Potatoes: http://bit.ly/cQRipt

Whole Grilled Chicken for the Non-Cook: http://bit.ly/bNYU1z

Zesty Guacamole: http://bit.ly/b0PYgj

Very Berry Cobbler: http://bit.ly/bP2yIL

Filed Under: American, Beef, Desserts, Entrees, Fruits, Mexican, Potatoes, Sides, Starters, Vegetables Tagged With: , , , , ,
7 February 2010 Beef Tenderloin Stroganoff

Beef Tenderloin Stroganoff

February 7, 2010 By
Beef Stroganoff

Beef Stroganoff

Both my mother and my sister make delicious versions of beef stroganoff and I often use their recipes, but this one is a bit luxurious with the use of beef tenderloin and bourbon.  I typically make this recipe when I buy a whole tenderloin as I use the end pieces and uneven bits I get while trimming.

Ingredients:

  • 2 tbs olive oil
  • 2 pounds beef tenderloin, cut into 3″ long and “1 inch wide strips and patted dry
  • 1/2 tsp each, salt & pepper
  • 2 tbs butter
  • 1/2 medium onion, chopped finely
  • 1 pound cremini or small white mushrooms, chopped roughly
  • 1 cup beef broth
  • 2 tbs bourbon
  • 1  cup sour cream
  • 2 tbs Dijon mustard
  • 1 tbs flat leaf parsley, chopped
  • Cooked white rice or wide egg noodles

Directions:

  1. Add olive oil to a large skillet over high heat until nearly smoking.  Season meat with salt and pepper, then add to hot skillet and brown on all sides, about 2 minutes.  Place meat into a shallow baking dish for later use.
  2. Melt butter in the skillet used for the meat over medium-high heat.  Add onions and cook until softened and slightly golden, about 4 minutes.
  3. Add mushrooms and sauté for about 10 minutes.
  4. Add broth and bourbon and cook down until liquid is almost completely evaporated, about 15 minutes.
  5. Incorporate the sour cream and mustard, combining well, then add the reserved meat and any juices from the baking pan. Continue cooking on medium-low heat for about 5 minutes.  Add parsley and re-season with salt and pepper if needed.
  6. Serve over white rice or egg noodles.

Serves 4.

Notes:  I typically serve this dish over egg noodles, but my guy loves it over white rice.  Nice alternative.  I also like to add an additional dollop of sour cream to top off the dish at serving time.

Filed Under: Beef, Entrees, Russian Tagged With: , ,

Meatloaf 101

October 28, 2009 By
Meatloaf 101

Meatloaf 101

I’ve used this meatloaf recipe by Martha Stewart for many years and always have great results.  Don’t omit the carrots!

Ingredients

  • 4 slices white bread, torn into pieces
  • 1 3/4 pounds ground beef
  • 3/4 pound ground pork
  • 1 medium yellow onion, peeled and cut into eighths
  • 2 cloves garlic
  • 2 stalks celery, cut into 2-inch pieces
  • 2 carrots, peeled and cut into 2-inch pieces
  • 1/2 cup fresh flat-leaf parsley
  • 1 large egg
  • 3/4 cup ketchup
  • 4 teaspoons dry mustard
  • 1 tablespoon coarse salt
  • 2 teaspoons freshly ground pepper
  • 2 tablespoons packed light-brown sugar

Directions

  1. Preheat oven to 400 degrees. In the bowl of a food processor, pulse bread until fine crumbs form. Transfer to a medium bowl; add ground beef and ground pork.
  2. Place onion, garlic, celery, carrots, and parsley in food processor; pulse until finely chopped. Add to beef mixture; combine using your hands. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; combine thoroughly, using your hands. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.
  3. In a small bowl, combine the remaining 1/4 cup ketchup and 2 teaspoons dry mustard, and the brown sugar; stir until smooth.
  4. Brush mixture over top of the meatloaf. Place the pan on a baking sheet to catch drippings, and transfer to oven. Bake until a meat thermometer inserted in the center reaches 160 degrees, about 1 1/2 hours. (If the top of the meatloaf gets too dark, cover with foil and continue baking.) Let meatloaf stand 15 minutes before slicing.

Serves 8 to 10

From The Martha Stewart Show, July/August 2000

Filed Under: American, Beef, Entrees Tagged With: , ,
19 August 2009 Quebec Meat Sauce a la Laetitia

Quebec Meat Sauce a la Laetitia

August 19, 2009 By

Grand-Mother’s non-traditional meat sauce that I’ve enjoyed since birth and now make regularly.

This meat sauce is ideal when making a lasagna or simply over spaghetti. The chili powder and touch of clove gives this sauce a little taste unlike others.

I suggest this Bolognese sauce recipe be doubled as it freezes very well and makes weeknight meals a breeze.

Love a Big Sauce Pot!

Ingredients:

  • ¼ cup vegetable oil
  • 1 large onion, diced
  • 8 ounces celery, diced
  • 2 large garlic cloves, minced
  • ¾ pound ground pork
  • ¾ pound ground beef
  • ½ Tbsp. red pepper flakes
  • 1/8 tsp. ground cayenne pepper
  • ½ Tbsp. each chili powder, salt and pepper
  • 1 bay leaf
  • ¼ tsp. cloves
  • 1 Tbsp. granulated sugar
  • 1 20-ounce can tomato juice
  • 1 28-ounce can Italian-style tomatoes, chopped
  • 2 6-ounce cans of tomato paste
Pantry Ingredients
Meat and Veggies Cooking
Sauce Simmering

Directions:

In a large saucepan over medium-high heat, warm the oil. Add the onion and celery and sauté for 5 minutes. Add garlic and sauté another minute. Add meats and sauté until completely cooked, 5-7 minutes. Add spices and sugar and cook 1 minute. Add tomato juice, Italian-style tomatoes and the tomato paste and stir to combine. Bring mixture to a boil, then reduce heat to medium-low and simmer, stirring occasionally, for 2 hours. Season again with salt, pepper and sugar as needed.

8 Servings.

Filed Under: Beef, Canadian, Entrees, Italian Tagged With: , ,

Prime Rib with Cabernet Jus

August 18, 2009 By
  • 2-750 ml bottles Cabernet Sauvignon
  • 4 cups beef stock or canned broth
  • 2 cups ruby Port
  • 3 large garlic cloves, peeled
  • 1 large shallot, peeled, halved
  • 2 bay leaves
  • 3 tsp. dried thyme
  • 1 6-pound boneless prime rib beef roast
  • 4 large garlic cloves, pressed

Combine first 6 ingredients and 1 tsp. thyme in a large nonaluminum saucepan.  Boil until reduced to 2 cups, about 1 hour.  Strain.

Preheat oven to 450 F.  Place beef, fat side up, in heavy 13x9x2-inch baking pan.  Rub beef all over with pressed garlic and remaining 2 tsp. thyme.  Season with salt and pepper.  Roast 1 hour.  Tent beef with foil.  Continue roasting until meat thermometer inserted in center registers 118 F for rare, about 35 minutes.  Transfer to platter and let stand 20 minutes.

Pour all of the fat from the roasting pan.  Place pan over medium-high heat.  Add Cabernet mixture to the pan and bring to a boil, scrapping up any brown bits.  Season with salt and pepper.  Pour jus into a sauce boat.  Carve beef and serve.

8 Servings.

Filed Under: Beef, Entrees Tagged With: , , , ,
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