Tag Archives: cook out

Amazing Ways To Cook The Best Steaks

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Amazing Ways To Cook The Best Steaks

If you like steak, it is a given that you have your favorite way to cook them and ask any steak lover, and you may get a different answer. Nevertheless, treating every steak the same would be a foolish disservice. So, let’s look at a few of the ways you can cook steak:

Grill:

Specifically charcoal grilled thin steaks. With meat prices rising, it’s good to know how to cook thin steaks. Grilling steak is quick, simple, and hard to mess up after a short period of learning. All you need is a grill (gas or charcoal), steaks, salt, pepper, and oil.

Start the grill and let it get nice and hot; oil and season the steaks on both sides, and when the grill is good to go, throw the steaks on and leave them alone for 3-5 minutes a side depending on how red you like them. Once the time is up, remove the steaks, leave them to rest covered in foil, and then serve.

Sous Vide:

Sous Vide involves vacuum sealing your steak, cooking it for nearly an hour in temperature-controlled water, then finishing it off with a sear. This may sound like a strange method, but it leads to the most evenly cooked and potentially best tasting steaks out there! There is a very sensory experience with cooking with Sous Vide, you get the aromatic smokey smell of steak getting cooked on high heat, and the end results are exceptional.

Pan Fry:

Pan frying steak is not dissimilar to grilling, except you don’t need to go outside. Like the grill, make sure your pan is hot. A cast-iron pan or a similar heavy-bottomed skillet works best because they hold more heat. You may want to oil your steak, or you may wish to simply salt and pepper the steak and then drop a lump of butter in the pan. A meat splash guard is good for keeping the ventilation going. Otherwise, your kitchen will be covered in grease spots. Not ideal when you want to enjoy your meal!

Sear Roasting:

Sear-roasting involves pre-heating both your oven and a cast-iron skillet at upwards of 500 Fahrenheit. When both the skillet and oven are piping hot, you put an oiled or buttered steak in the skillet, sear it on both sides and then slip it into the oven to finish cooking.

By searing first and then finishing in the oven, sear roasting causes fewer problems than pan-frying and broiling. However, this method is less accurate than grilling or sous vide, where you bring a steak more or less precisely to temperature.

Steak Tartare:

This method is quite overlooked, probably because, at first glance, it does not require any preparation at all, which is a myth. Steak Tartare is a popular dish in France and is overlooked since it is raw. Steak Tartare is not only odd for the lack of heat involved in its preparations, but it is also chopped up before serving!

Its preparation usually involves the assembly of ingredients, but there are also crucial steps to ensure food safety. It is important to locate a fresh cut of good meat as the meat will not be exposed to heat on the outside, where most of the bacteria are. Proper steak tartare starts out life as a decent steak; this recipe suggests eye of round, which is then chilled in the freezer and diced up immediately before serving.

Become the host with the most at your next gathering with the tips above!

Featured Image By: Gonzalo Guzman on Pexels

Summer Spaghetti Recipe

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Summer Spaghetti Recipe

Hello! On our last day of staycation in Lexington, Kentucky we had a great big cookout. My sister’s boyfriend, Ramon, was the grill master for all of the guys and I was in charge of the vegetarian dish for the ladies: Spaghetti. At first, I was fine with just heating up some sauce and calling it a day. However, Ramon was creating grill magic and I wasn’t going to be caught dead just serving spaghetti with red sauce!

So, I got to work. And, I must say, thanks to the friendly competition, I think I created a masterpiece that I would definitely serve for myself and Johnny again. My entire family loved it and I think all of you will, too! Check it out:

Ingredients:

  • 1 box spaghetti
  • 7 cloves garlic
  • 1 eggplant
  • 2 medium zucchinis
  • 1/2 of a large, red onion
  • 2 lemons
  • Butter
  • Olive oil
  • Red wine vinegar
  • Salt, pepper, parsley, oregano

Directions:

We all know how to make spaghetti so we are going to talk about the saute I made to put on top of it. I wanted the dish to be really light so I didn’t want to go with a heavy sauce. So, I created a dressing in the vegetable saute by doing the following:

  1. In your frying pan, add butter and olive oil and season it with the herbs of your choosing. I kept it light with salt, pepper, parsley, and oregano.
  2. Once your mixture is all melted, add the vegetables. Then, squeeze the juice from one full lemon over top. If the mixture still looks dry like mine did, add more butter and olive oil. To top it off, add five to six splashes of red wine vinegar and continue seasoning to your heart’s content.

By now, your vegetables should be frying away in its own sauce, which is going to make them literally burst with flavor. I kept mine cooking on a medium to high heat until the last five minutes or so when I brought it down to a simmer. I wanted to make sure they were all thoroughly cooked but I also didn’t want them to shrink away into nothing!

3. Once your pasta is cooked, simply add your saute to it and mix it well. Then, you’re going to take the juice from another full lemon to add in as well as any additional seasoning to taste.

The end result? A light, lemony pasta dish that is amazing on its own or, according to the meat eaters in my family, fabulous with chicken over top. I would have snapped some pictures of my creation but, by the time I thought to do it, the pasta was long gone. Lol, WHOOPS. 😀

My entire family agreed that another cookout needs to happen this summer and, this time, Ramon and I agreed that he will make the chicken and I will make the pasta again because it was such a hit. Bon appetit! ❤

How do you like to get creative in the kitchen? Have you had any cooking success or failures lately? I want to hear from all of you, so leave me a comment and let’s chat! Much love. -Sarah