August 8th, 2008

Steak Says, “I’m Ready for my Close-Up”


You’ll find stories about and recipes for steak everywhere:  newspapers, magazines, books, BLOGS, movies, even your local TV news.

Here’s a piece from News 14 Carolina. Steak sure is photogenic . . .

Steak and vegetable skewers
08/07/2008 09:59 AM
By: Chef Dan Eaton


• 2 12-ounce steaks

For the marinade:

• 2 Tbs fresh chopped rosemary
• 1 Tbs minced garlic
• 2 Tbs minced fresh ginger
• 4 Tbs soy sauce
• 4 Tbs olive oil
• 1 heaping tsp Dijon mustard
• 4-8 vegetable skewers with assorted vegetables (like zucchini, onion, pepper etc.)


Plan ahead and let the steaks marinate in the fridge for 2-3 hours before you grill them. 

For 2 12-ounce steaks, and enough vegetables to feed 2 to 4 people, combine 2 Tbs of finely chopped rosemary, 1 Tbs of minced garlic and 2 Tbs of grated or minced ginger with 4 Tbs soy sauce, 4 Tbs olive oil and a heaping tsp of Dijon mustard and whisk it up.

Use a pastry brush to brush half of the marinade onto both sides of the steaks, and keep those in the fridge for a couple of hours. Assemble the vegetable skewers and then just before you’re ready to grill, brush the rest of the marinade onto the vegetable skewers.

Preheat the grill and throw the steaks on and throw the vegetable skewers on. Make sure you bring a clean plate out with you so you can bring the steaks back in on a clean plate when you’re done.

The skewers will probably be done before the steaks so take those off when they’re cooked through. When the steaks are cooked to your liking, it’s time to eat. Just make sure you let the steaks rest for 5 minutes or so before you cut into them, so the juices have a chance to redistribute themselves.


Two 12-ounce steaks could serve either 2 or 4 people depending on how much meat you need and you could also make meat and vegetable kabobs instead of cooking things separately.

Serves 2-4

You can check out the entire article here. There’s even a link to some video.

August 7th, 2008

Date Night Steak


Just found an interesting set of recipes for a full “date night” steak meal over at The author mentions her significant other “Aaron” in the recipe so if you have an “Aaron” that means somebody in your life likes to eat a lot — so allow for that.

Here’s her scrumptious lineup . . .


Delicious Steak Night
12 oz Angus beef shoulder london broil

2 counts Balsamic vinegar
2 counts Red wine (I prefer Malbec)
1 good squirt Spicy brown mustard
1 count Soy Sauce
2 counts Orange Juice
1 count Lemon Juice
2 dashes Salt
1 dash Pepper
1 Finely chopped garlic clove
Dried herbs: parsley, cilantro, oregano, basil, sage

Marinade as long as possible (even 24 hours ahead). I only had 3.5 hrs, and it was still delicious. Flip the meat every few hours or so.

Preheat broiler.
Lightly spray broiler pan with a coating of extra virgin olive oil.
Place the meat on the pan. Drizzle some of the marinade on top, and keep it 5 inches or so away from the heat. Depending on how cooked you want it, follow this guide:

Medium: 5-6 minutes on each side
Medium-Well: 6-8 minutes
Well Done: 8-10 minutes

Be sure to carefully flip the meat half way through. Before putting it back into the broiler, drizzle some more marinade on top.

While the steak is still in the broiler, make the gravy.

Heat a pan on medium, and slowly add 1 tablespoon of honey. Slowly stir it as you introduce half a pat of butter. As it bubbles and develops a creamy caramel color, stir in 2 tablespoons of flour (a little at a time) until fully incorporated. Lower the heat and slowly add the rest of the marinade and continue stirring in a figure eight. The color should look like cafe au lait. Turn off and remove the pan to a cooler part of the stove.

After the steak is done, remove from the broiler and immediately cover with aluminum foil. It is time for the meat to rest so that the juices are retained. Let it sit for 6-8 minutes.

Cut the steak on the diagonal, and dress with gravy.

Mashed potatoes
6-7 potatoes
2-3 heaping tablespoons of sour cream
Dried or fresh herbs (sage, basil, cilantro, parsley, etc.)
Salt to taste.

Bring to a boil a pot of water that has already been salted.
Quarter potatoes and place in pot.
After 10 – 15 minutes (depending on quantity and firmness fork test) drain potatoes.
Place potatoes back into the pot, and begin to mash them.
Add sour cream.
Add herbs.
Salt to taste.
Mash a little more depending on your preferred texture/consistency.

Feel free to use the gravy on these taters even though you won’t want to. :)

Quickie Spinach
1 package of frozen spinach
1 oz water
pinch of salt
pinch of sugar
1 finely minced clove of garlic
1 scallion completely chopped
1 tsp evoo (extra virgin olive oil)

Heat pan and coat with EVOO.
Add scallions and cook until slightly translucent (2 minutes or so)
Add garlic, and salt.
Add spinach and water.
Cover and turn heat to low and allow to simmer/defrost for 5 minutes.
Uncover and break up spinach block.
Add salt and sugar.
Cover and let cook for another 5-6 minutes.
Heat uncovered for 3 minutes to allow some evaporation.

Everything serves 3-4 people. In my case, it serves 2 (Aaron and myself) and leftovers were his lunch today.

Check out her entire post here.

August 6th, 2008

Wipe Your Hands on Your Steak


There’s an apron that’s labeled “Scary Steak Apron” over at It has this picture on it . . . 

Scary Steak Apron by kmk101773
I don’t understand why it’s scary, but more importantly the story behind it is intriguing. This is a photo of an abandoned mural.

Someone actually took the time to paint a HUGE steak on a wall somewhere.

Now if that doesn’t tell you a good old-fashioned steak is an integral part of our society I don’t know what will.

Check the apron out in all its glory here.

August 5th, 2008

Steak For Dummies


While I never refer to myself or anyone else as a “dummy” I did enjoy this cute take on the “Dummies” series of books.

See for yourself!

Cooking Around the World All-in-One For Dummies
Mmm . . .Grilled Steak!
Adapted From: Cooking Around the World All-in-One For Dummies
In Tuscany, steaks are generously coated with salt and pepper before grilling. Besides adding flavor, the salt and pepper form a crisp crust that contrasts nicely with the meat’s tender interior. T-bone steaks are the most commonly grilled cut in Florence. After the steaks are grilled, the meat is removed from either side of the bone and sliced across the grain into thin pieces. You can serve these steaks this way or choose smaller rib eye or strip steaks and serve 1 per person.

Grilled Steak, Florentine Style (Bistecca alla Fiorentina)

Preparation time: 5 minutes

Cooking time: 20 minutes

Yield: 4 servings

1 tablespoon salt, divided

Freshly ground black pepper, to taste

4 strip or rib eye steaks (about 14 ounces each), or 2 T-bone or porterhouse steaks (about 1-1/2 to 2 pounds each)

1. Preheat the grill to high.

2. When the grill is very hot, generously season the steaks with salt and pepper on one side only.

3. Place the seasoned side of the steaks on the grill. Don’t move them for 3 minutes; then turn them 90 degrees. When the first side is done, about 8 minutes for medium-rare and 11 minutes for medium (depending on the thickness of the steaks and the heat of the grill), season the top of the steaks and flip them over. Cook the steaks 4 to 6 minutes on the second side to desired doneness. Remove from heat and serve.

You can see this entire article here.

August 4th, 2008

Summer Steakin


Oh, I love summer. This weekend we sat by the pool and my cabana boy served me my steak the way I like it — along with bacon for my baked potato.

We sat in the breezy early evening wishing this season could go on forever. It really makes me want to move to Miami.

The start of something beautiful

The start of something beautiful

Served with love

Served with love

We had planned on grilling our steaks on Friday night but first the neighbors on the right side came over for an impromptu swim. Then, the neighbors on the left side came through the gate. It was then a full-blown par-tay in the yard.

After the sun went down we ventured over to the first neighbors’ house to play their Wii. Don’t get me started on that obsession. It’s like crack.

It was 10:30 pm when we got home and put the kids to bed. So my hubby and I had popcorn for dinner.


So, we enjoyed our steak on Saturday night. An extra night of marinating did our steaks good. They were that much more tasty.

And the anticipation was almost more than we could stand. They were worth it though. And the service was impeccable. (Not to mention the view.)

If only I could make weekends like that last forever. Good food, fun neighbors and activities to make the kids fall into bed with exhaustion.

Summer really is the best season of them all.

August 1st, 2008

On the Menu Tonight



Don’t be. Grill some at your house too!

That’ll make for a happy weekend. Good Friday, everybody!!!!!!

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About Me

Hi! My name is Dena P., and I love steak. In fact, I’ve been on a quest for the perfect steak for a few years now.

I love experimenting with food and I like to get my family, friends and neighbors involved. They add a lot to my cooking experience by helping me perfect techniques and sharing recipes.

Read More About Me »

Steak Widget