Tips for cooking the perfect steak

Posted by Penny Moline on Tuesday, November 9, 2010 Under: Beef
Trim your steaks... if there is more than 1/4 inch of fat on the steak, then trim the fat down.  Otherwise on a grill you will get more flare ups! 

Get your grill HOT...HOT...HOT before you start.  Depending on your perferred doneness of steak, you can finish your steak over direct high heat... or turn it down, put a lid on your grill and use indirect heat.

Know when to turn your steak...

If you are using the old cut a bit of the steak and look... you are going to ruin your steak.  Invest in a thermometer... or here is a culinary trick...when meat on a grill heats up...the juices run to the surface (this is true of a hamburger too).  You can tell the steaks doneness by the color of the juices on top.  For a rare steak, turn while the juices are red, for a medium turn when the juice is more pink, and for well done turn the steak when the color runs clear.  Remember the time they have been cooking and wait the same amount of time on the other side.  You will have a steak done to YOUR prefection.  Be sure to REST the steak before you cut into it.  It keeps the juices inside.

If you want the diamond look.... when you put your steak on the hot grill ...put it on like your driving instructor used to tell you to keep your hands on the wheel of a car.  Start off at 10: and move it to 2:...then flip over the steak and do it the same amount of time.   It will be beautiful! 

In : Beef 

Next post: Banana Fosters
Previous post: Cooking your...

« Back to posts

let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Tips for cooking the perfect steak

Posted by Penny Moline on Tuesday, November 9, 2010 Under: Beef
Trim your steaks... if there is more than 1/4 inch of fat on the steak, then trim the fat down.  Otherwise on a grill you will get more flare ups! 

Get your grill HOT...HOT...HOT before you start.  Depending on your perferred doneness of steak, you can finish your steak over direct high heat... or turn it down, put a lid on your grill and use indirect heat.

Know when to turn your steak...

If you are using the old cut a bit of the steak and look... you are going to ruin your steak.  Invest in a thermometer... or here is a culinary trick...when meat on a grill heats up...the juices run to the surface (this is true of a hamburger too).  You can tell the steaks doneness by the color of the juices on top.  For a rare steak, turn while the juices are red, for a medium turn when the juice is more pink, and for well done turn the steak when the color runs clear.  Remember the time they have been cooking and wait the same amount of time on the other side.  You will have a steak done to YOUR prefection.  Be sure to REST the steak before you cut into it.  It keeps the juices inside.

If you want the diamond look.... when you put your steak on the hot grill ...put it on like your driving instructor used to tell you to keep your hands on the wheel of a car.  Start off at 10: and move it to 2:...then flip over the steak and do it the same amount of time.   It will be beautiful! 

In : Beef 

Next post: Banana Fosters
Previous post: Cooking your...

« Back to posts

let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

Make a free website with Yola