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Recipe
Name
|
Favourites
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| Buffalo Steaks with Grilled Mushroom and
Garlic Gravy |
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| Carne
Asada Barbecue |
| Chargrilled T-bone Steak with Chimi Churri
Sauce |
| Chilli
on the Grill |
| Coffee-and-Pepper-Crusted New York Steaks |
| Dry-rubbed Porterhouse with Barbecue Steak
Sauce |
| Marinated Sirloin with Red Peppers and
Artichokes |
| New York Steaks with Roquefort Butter |
| Paprika-Rubbed Steaks with Pickled Onions |
| Peppered Steaks with Barbecue Sauce |
| Peppered Steak in Cream Sauce |
| Rib-Eye Steaks with Tomato Harissa |
| Savoury
Herbed Steak |
| Sesame Soy Skewered Steaks |
| Spicy
Steak Marinade |
| Steak
Kebabs |
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Basic Steak Cooking Tips |
When
grilling your favourite steak, always season it with salt and pepper
before putting it on the grill. Some chefs say that the salt will start
to cure the meat by bringing the juices out before it's cooked. This is
true, but only to a certain extent. It takes hours for this process to
cause any noticeable effect. Give your steak a generous seasoning with
salt and pepper about 30 minutes before you grill it and you will have
a nicely seasoned steak when all is said and done.
The trick to getting those beautiful grill marks is simple: avoid
moving it around! The temptation is overpowering at times to move your
steaks around on the grill. Just put them down and let the grill do the
work. If you start getting one of those pesky flare ups, turn the heat
down a little or move the steak to another part of the grill to get
your grill marks, and finish your steaks in your oven at 450 degrees.
Many restaurants cook this way. They mark the steaks on the high heat
grill, and finish them in the oven on high heat. This prevents the
outsides from burning and allows the steak to cook more evenly.
How do I know when the steak is done? The only guaranteed method is to
use a thermometer. Those aren't always handy. Here is a simple meter
test system that gives you a pretty good idea of where your steak is in
the cooking process. Looking at the palm of your right hand, bring the
tip of your index finger and the tip of your thumb together until they
touch. Don't press them hard together; just make them touch. Using the
index finger of your other hand, press into the fleshy part of your
right palm just beside the thumb. This is roughly the texture of rare-
to medium-rare beef. Now, one at a time, touch your right thumb tip to
the middle finger on the right hand and test the same fleshy area by
your thumb with your left index finger. You'll notice that the texture
of this area gets firmer as you work towards your pinky.
These are successive temperatures of the beef as it cooks. Thumb and
middle finger make medium, thumb and pinky make well done. So, with a
little practice, you can just touch a piece of steak to tell what
temperature it is. |
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