"Shoot for the moon. Even if you miss, you'll land among the stars."Les Brown
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Turn Your Love of Chocolate from a Secret Pleasure to a Fun Social Event Larry Friedlan Chocolate isn't a Food, but an Experience Few words evoke the emotional enthusiasm people feel toward chocolate. It has a treasured place in our personal collection ...
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There is not much better in this world than sitting down to eat a perfectly grilled, tender, and juicy Porterhouse or T-Bone steak. There are many opinions and techniques available regarding the best way to master cooking a steak including whether or not to marinade or use a rub, how long the steak should be grilled, and how to correctly grill the steak. In my book there is only one way to grill a steak, and you will find instructions below for grilling a Porterhouse steak, which will also work for a T-Bone steak.
The Perfect, Grilled Steak
Choosing the Cut of Meat:
1. The first step is to choose a great cut of meat to grill. You will probably need a good butcher's help to do this. He or she can cut the steak for you. Choose a steak that is at least 1-inch thick, up to 1.5 inches thick. The Porterhouse needs to be fresh, not previously frozen, and it should be a nice, med-dark red color.
Marinade and Seasoning:
2. When you marinade a steak, you are not trying to change the flavor of the steak, you are trying to compliment the delicious, natural flavors produced by grilling and already present in the meat. You do not have to use a marinade, but a good marinade will help in tenderizing the meat.
Steak Marinade:
1. 12-ounces of a dark beer such as Amber Bock 2. 3-Cloves of Garlic, Peeled and mashed 3. 1/4-Cup Chopped Onion 4. 1-TSP Fresh Ground Pepper 5. 1/4-TSP Salt 6. 1/4-Cup Vegetable Oil 7. 1/4-TSP Cumin 8. 1/4 TSP Dried Thyme
Instructions:
1. Whisk together all Ingredients 2. Place steak in a safe container, such as Tupperware, and pour marinade over the steak 3. Turn the steak over, put a lid on the container, and refrigerate for 12 to 24 hours
Grilling the Steak
1. Remove the steak from the marinade, and let it sit for about 1 hour before you grill it. This will bring the temperature of the meat closer to room temperature.
2. Before lighting the grill, spray on pam to prevent sticking.
3. Gas Grill Method: If you are using a gas grill, hopefully it has two burners. Heat the grill by turning one of the burners on high, and the other on low. This will allow you to sear the steak and seal in the juices. Place the steak on the hot side of the grill for 1.5-2 minutes. Turn the steak over and cook for 2 minutes. Move the steak to the cooler side of the grill and cook it for about 7-8 minutes for medium rare. The internal temperature should reach about 135F degrees.
4. Charcoal Grill Method: Build a fire in 1/2 of the pit, and let the charcoal burn down; they will turn white, and you should not be able to hold your hand over the top of the grill for more than 1-2 seconds. Place the steak on the hot side of the grill for 1.5-2 minutes. Turn the steak over and cook for 2 minutes. Move the steak to the cooler side of the grill and cook it for about 7-8 minutes for medium rare. The internal temperature should reach about 135F degrees.
5. Let the steak rest by placing it on a plate and covering it with foil for about 5 minutes or so. This will help in making the steak tender and juicy because if you cut the steak too early, the juices will be hot, causing them to ooze out.
Steak Toppings:
1. Sauteed mushrooms and onions are two of my favorite steak toppings.
Directions:
1. Heat 4-TBSP of butter in a non-stick frying pan. 2. When the butter melts, add sliced onions and cook for 4 minutes 3. Add mushrooms and cook for another 4 minutes or until onions are opaque.
Options:
1.You can add 3-TBSP of heavy cream when you add the mushrooms to produce a creamier topping
2. Add 1-2TBSP of Soy sauce or Worcestershire sauce to butter.
Eat Up!
About the author:
Aaron Ralston, also known as The Smoker King, is the owner of Outdoor Cooking: Barbeque, Sauces, Mops, Rubs. Visit http://www.thesmokerking.com to find many great barbeque recipes and techniques.
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Bittman builds your cooking skills a recipe at a timeChicago Tribune"How to Cook Everything. The Basics: All You Need to Make Great Food — With 1000 Photos" By Mark Bittman; Wiley, $35 What it is: "Everything" is a bold boast, but obviously longtime New York Times food writer Mark Bittman is not going to teach you how ...and more » |
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Looking for Love in China? Get CookingWall Street Journal (blog)By Kristiano Ang A new survey suggests that in China and other parts of Asia, knowing how to cook may help you win the heart of a potential mate. Property ownership is often seen as a prerequisite to getting hitched in China, but if you're single and ... |
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'How To Cook Like a Man' by Daniel DuaneBoston GlobeBy Ted Weesner Jr. Page through Daniel Duane's “How to Cook Like a Man” and you will fast wonder what havoc celebrity chef culture has wrought upon present-day notions of masculinity. It's as if the blazing klieg lights of the Food Network, et al., ... |
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Cooking with found ingredients isn't just frugal, it's funAuburn CitizenYou may want to cook bacon or ham until crispy if not already cooked, or you can eliminate it. Bake potatoes until you can stick a fork in easily — maybe 45 minutes or so, depending on size. Remove from oven and let cool until you can handle without ... |
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