Did you have a great Father’s Day?
We did. You know why? ‘Cause we did this . . .
. . . and this . . .
It was a full-on frenzy of beef-eating magic.
The dads in my life were quite pleased. And stuffed. And celebrated.
I hope you had a fabulous one, too!
It’s that time of year! So many things to celebrate – Father’s Day, graduations . . . summer!
And how do we celebrate things around here? Why, with food, of course!
So to help us do that, here’s a video of Arturo McLeod, executive chef at Benjamin Steak House in NYC, showing us exactly how to grill that perfect steak or burger.
My favorite takeaway from this one? Heat your grill 30-45 minutes before putting on the steaks.
Now that’s a HOT grill! Makes sense, though.
Mmmm, I can hear that beef sizzling now . . .
Here’s an idea for smoky steaks – just in time for Memorial Day!
This requires a smoker to give the meat that amazing smoked flavor, and then finishing them off on the grill. This recipe comes to us from SmokinTex for use in their electric outdoor smokers. But you can use any smoker you can get your hands on.
See what ya think! Sounds delectable to me!
Zip’s Smoked Steak
1-1/2″ thick Sirloin
2″ Filet (or bigger)
Seasoned to taste or Zip’s Steak Rub
Add 2 oz. Hickory Wood to SmokinTex
Place steaks in smoker @ 225 degrees and smoke for 30 to 45 minutes depending on thickness and desired doneness of steak.
Once steak is in the smoker, fire up the grill – either gas or charcoal – and get it hot. I use a charcoal grill and want the coals at their hottest when I pull the steak from smoker.
Remove steak from SmokinTex and lightly reapply seasoning to taste.
Place steak over direct heat to sear the meat to your desired doneness. 2 minutes per side for medium rare.
No steak knife needed, only a fork.
Zip’s Steak Rub
Mix together and apply heavily to steak.
Photo and recipe courtesy of SmokinTex.com.
So, it’s National BBQ Month. Who knew?
Apparently, lots of people knew – and know. This thing is huge, people.
In celebration of National BBQ Month, here are some hints for making it successful from D Magazine (D as in Dallas – and they know barbecue).
Be sure to heed the advice about when exactly to put those steaks on the grill.
Hint: Ya gotta give it time.
I hope YOU go all-out to celebrate this special month. It deserves to be feted!!!
Photo courtesy of WikiHow.com.
We all love a steak on the grill. But have you tried other ways?
Pan frying? Oven roasting?
Sometimes it’s fun to step outside the box and try something new.
Especially when it’s raining. Or 40 degrees below zero outside.
Here are some ways you might consider cooking the next time you’ve got a super duper marinated T-bone ready to go.
And my favorite bonus tip from this informative article? “Don’t just gobble up the steak the moment you start cooking it.”
What? I shouldn’t just shove it all in my mouth immediately like the Cookie Monster?
Hilarious. But sage advice. I will try it – but no promises.
Click here to explore other ways to cook a great steak.
Photo and quote courtesy of StartCooking.com.
…and “Tuesday Night Baseball Games in 30-Degree Weather Warrior” and “Hey Mom I Need a Posterboard You Can Only Get At This One Store That’s 30 Miles Away And By the Way It’s Due Tomorrow Warrior.”
In other words, I deserved a steak this weekend. So we grilled up a whole batch of them.
The kids? They got chicken nuggets.
I came across this article about astronaut John Glenn hosting Russian Cosmonaut Gherman Titov at his home for an impromptu cookout in 1962. The headline has me in stitches:
“Spacemen Enjoy Cook-Out Despite Blackened Steaks”
Apparently, Mr. Glenn is a better astronaut than grillmaster.
It’s always fun to take a peek back in time. But what I realized is that at the core, nothing much has changed.
Check out the article here and take your own trip back in time.
Thanks for your service, Mr. Glenn! We’ll cook you a steak that is a little less well done any time!
Photo courtesy of Asap.co.uk.
DesertWolf1979 shot this video of our amazing military preparing steaks on Christmas Day. If anybody deserves steak on Christmas Day it’s these guys!
Here’s his description:
This of course was taken on Christmas day. Our command decided that they were going to give us a nice dinner and grilled about 500 pounds of steak and took about 6 hours to cook them all on 5 grills.
Well, God bless these guys and God bless America!
In this thought-provoking post, Mike tells us about his minimalist theory when it comes to steaks.
And he (like me) definitely knows that no matter what, his own grill makes the best steaks.
I’m pretty sure if Mike and I ever met in real life we would have lots to talk about.
He dabs a luscious amount of steak butter on this beautiful strip steak. It’s the perfect combination of substance and flavor.
Read here how he prepared this eye-catching piece of beef to perfection. Muah!
Photo courtesy of AnotherPintPlease.com.
We welcomed the brisk fall air this weekend with a sizzle . . .
. . . and it turned into this . . .
The smells of the grill, the steaks and the fall air were absolutely divine.
Welcome, autumn. You can stop by my house any time.
If you’ve read this blog for any amount of time, you know I LOVE Teriyaki sauce on my steaks. It’s a bit of an obsession.
When I go out to a restaurant, nine times out of ten they will not have a Teriyaki-infused steak on the menu. Nor will they have Teriyaki sauce on hand for my amusement.
This makes me bitter and forlorn.
If given a choice, I cook steaks at home where I can control the Teriyaki-ness of my steak. I’m crazy like that.
I found a wonderful recipe for a fancy Teriyaki sauce over at Cookistry. Check it out and tell me Teriyaki on steak isn’t the best thing in the world.
I dare ya!
Photo courtesy of Cookistry.blogspot.com.
We grilled our first steaks on our sunny patio. It’s spring! It’s spring!
Here’s a little “taste” — you can almost smell those steaks in this video. Mmmmm. Enjoy!