Home | Breakfast -Appetizers |Soups |Salads |Dressings | Pizza |Pasta |Rice |Meat | Chicken |Turkey |Fish |Veggie |Sauces |Dessert |Other  |Tips

 

 

 

 

  Home | Video  | Breakfast & Appetizers |Soups |Salads |Dressings | Pizza |Pasta  |Rice  |Meat | Chicken  | Turkey  |Fish  |Veggie  |Sauces |Dessert  |Other  |  Tips


 

 

 

   
Home Video Recipes

 




Succulent Steaks

Planning to grill steak? This is the go-to guide for grilling the tastiest steaks.

For great-flavored steak, choose the cut carefully and give it a dry rub of seasoning

before putting it on the grill. In this article you'll learn which cuts are the best for grilling,

how to prep the steak, ingredients for a basic steak rub, and how to get smoked flavor

on a propane grill.

Good Grillers: The Best Cuts for Grilling

The tenderest steaks are cut from the section between the ribs and the hips along the back. Steaks from the

short loin, just behind the ribs, include porterhouse, T-bone steaks, the boneless strip loin (or New York

steak), and most of the tenderloin. Steaks from the sirloin section, just behind the loin, include top sirloin,

sirloin, and the rest of the tenderloin. These steaks can be grilled, oven broiled, or pan-broiled.

Rib steaks (with a bone) and rib-eye or club steaks (without a bone) are tender enough to grill or broil. Of the

less expensive cuts, skirt steak is cut from the diaphragm muscle. It's full flavored and tender and can be

grilled or pan-broiled.

Flank steak, true London broil, is a flavorful favorite for the grill, but it tends to be tough. The best way to get

around the problem is to buy USDA Choice grade for grilling -- the grade of meat makes a big difference in

tenderness. Keep flank steak fairly rare, since it will toughen if it's overcooked. When you slice it, be sure to

cut across its fibrous grain. Flank steak is not recommended for pan-broiling.

How to Prep the Steak and the Grill

The outer layer of fat on most steaks should be trimmed to about 1/8 inch before grilling. Slash the fat at 1-

to 1 1/2-nch intervals to prevent the steak from curling as it cooks, and season the meat with a dry rub or

herbs, if desired. Refrigerate until 1/2 hour before cooking.

Remove the grill rack and oil or spritz it with nonstick vegetable spray. Set it 4 to 5 inches above the fire for

thin cuts such as flank steak; 6 to 7 inches for a thick sirloin.

Light the fire about 45 minutes before cooking so it will have a chance to burn down to glowing coals

covered with ash.

Place the steak on the grill. Baste with marinade or barbecue sauce if you like. But first-quality steaks should

not be marinated with barbecue sauce; it will mask their flavor.
Ingredients for a Basic Steak Rub
One way to flavor a steak is with dry seasoning rubbed on before grilling. For a basic mix, blend:
1 tablespoon ground black pepper
1 tablespoon kosher salt
1 tablespoon parsley flakes
1 tablespoon paprika
1 teaspoon garlic powder
1/2 teaspoon cayenne
You might add Southwestern, Middle Eastern, or other flavorings to the mix.
Dry rubs can be kept on hand in tightly covered jars. To use fresh herbs, garlic, and other ingredients in a
rub, prepare a small amount just before use.
Grilling Indoors: Pan-Broiling Steaks If you're cooking indoors, pan-broil steak in a heavy skillet or grill
pan (a skillet with grids on the bottom). If juices accumulate, remove them periodically with a bulb baster or
spoon.
Heat the pan until a drop of water sizzles on it and spritz the bottom with nonstick vegetable spray. Add the
meat and cook over moderately high heat until the grill marks show, turn, and grill the other side until so
marked. Lower the heat slightly and cook until done as desired, 2 or 3 minutes for rare; 5 to 6 minutes for
medium; and up to 15 minutes for well done. Increase the time 4 to 5 minutes for 1/2-inch thickness.
Grilling With Gas: How to Get Smoked Flavor on a Propane Grill
To give barbecue flavor to food on a propane grill, soak a handful of your favorite hardwood chips in water
for 15 minutes. Pour off the water and wrap the damp chips in aluminum foil, leaving one end open.
Wearing fireproof mitts, lay the smoker packet on the grill's heated grids or rocks. Smoky flavor will waft over
the food.
Allow 15 to 20 minutes on the fire for the smoke flavor to permeate the meat. After the grill has cooled down,
discard the foil smoker packet.

 

 

 

 

 

Angel Hair & Ham Grandma's Meatrolls Polenta With Chopped Sausages
Baby Back Ribs With Mustard Sauce Gravy Baked Pork Chops Polish Sausage And Cabbage
Barbecued Beef For Sandwiches Greek Meatballs Pork Chop Casserole
Barbecued Spareribs Greek Veal Pork Chow Mein
Basil Burgers Herb Crusted Bone-in Prime Rib Pork Loin With Red Wine
Basil Parsley Sausage Stuffed Manicotti A La Rob Herbed Beef And Vegetable Skillet Pork With Broccoli In Oyster Sauce
Bean Pot Cajun Pulled Pork Recipe Hoisin Beef & Scallion Rolls Portobello-smothered Beef Medallions
Bean Pot Ham Hunan Beef Pot Roast
Bean Pot Meatloaf Involtini Of Beef Alla Siciliana Rigatoni In Lamb Sauce
Beef And Broccoli Stir Fry Italian Pork Chops Casserole Rip Snortin' Chili
Beef And Sausage Loaf Italian Sausage Alfredo Roast Veal
Beef In Oyster Sauce Italian Sausage And Mushroom Risotto Roasted Leg Of Lamb
Beef Pepper Steak Italian Sausage Terrine Rotini With Pork And Broccoli
Beef Steak Fajitas Italian Stuffed Meatloaf Saucy Beef Strips
Beef Stroganof Kansas City Rib Rub Sausage Kebabs
Beef Tenderloin Fettuccine Kebab Stew Sausage Ratatouille Bruschetta
Beeftip Casserole Lamb Fricasse Sesame Steaks
Beijing Sweet And Tangy Beef Leftover Ham Casserole Short Ribs
Best Burgers Marinated Flank Steak Slow-cooked Beef Ribs
Bourbon Steak Marinated Steak Kabobs Southwest Sausage Nachos
Burgers In Foil Mcdonald's Big Mac Spiced Pepper Steak
Calf's Liver Fried Meat Loaf (Camping) Steak & Ale's Burgundy Mushrooms
Camper's Sausage Meat Sauce Steamed Pork Dumplings
Campfire Pork And Beans Meatball Morsels Steamed Pot Dumplings
Cavatelli Sausage With Broccoli Meatballs (Polpette Alla Casalinga) Sticky Bones
Cheeseburger Casserole Meatless Lean-green Ideas Stovetop Pork Chops And Potatoes
Chinese Barbecued Pork Meatless Meatballs Stuffed Sausage Shells
Chinese Barbecued Spareribs Memphis Style Barbecued Ribs Succulent Steaks
Convection Baked Ham Mexican Meatballs Sweet And Sour Pork
Corned Beef & Cabbage Miniature Meat Pies T.g.i Friday's Pot Stickers
Cretan Meat Pie Mongolian Beef Tender Ribs And Pork Chops
Crockpot Barbeque Mu Shu Pork Tonkatsu Deep Fried Pork Fillets
Crockpot Meat Loaf Onion Swiss Steak Veal And Fruit Ragout
Crockpot Pork Chops With Mushroom Sauce Orange Beef Veal Chops With Avocado
Crockpot Recipes Collection Ozro With Cranberries And Sausage Veal Chops With Kidney Sauce
Curried Lamb & Noodles Pan Fried Liver Veal Escalopes In White Wine
Easy Baked Pork Chops Penne With Sausage Sauce Veal Paprika
Exohiko (Lamb) Pepper Pork Medallions Veal Rolls
Favorite Meatloaf Pepperidge Farm Sausalito Cookies Veal Scallop Open Sandwich
Flank Steak Teriyaki Perfect Short Ribs Vegie Burgers
Fried Brains Yummy Shish Kebabs  

 

 

 

 Home | Breakfast -Appetizers |Soups |Salads |Dressings | Pizza |Pasta |Rice |Meat | Chicken |Turkey |Fish |Veggie |Sauces |Dessert |Other  |Tips

 

Share |

 

Welcome to

ItalianKitchenRecipes.com

Make your favorite recipes with our collection of over 1,500 dishes including pastas, veggies, chicken, fish, meat, soups, rice and other classic Italian recipes.

Links

www.msoffice.us

www.dbmanagement.info

italiankitchenrecipes.com

relationshipadvices.info

www.coptics.info

 

  Home | Video  | Breakfast & Appetizers |Soups |Salads |Dressings | Pizza |Pasta  |Rice  |Meat | Chicken  | Turkey  |Fish  |Veggie  |Sauces |Dessert  |Other  |  Tips