STEAK
At the last Franklin Foodie Happy Hour(s) the conversation turned to cooking steak. Someone said that they couldn’t find a good steak to cook on the grill from a local grocery store or market. After talking about how they cooked their steaks I figured out that if they followed a couple of tips they could have delicious juicy steaks, no matter where they bought them. Feel free to share your tips for great grilled steaks for summer time bbq’s.
1) Remove steaks from the refrigerator about 1/2 an hour to an hour before grilling. The meat will brown more evenly and cook faster at room temperature.
2) When trimming a steak, don’t take all the fat off, it contributes greatly to the steak’s flavor.
3) To get a nice carmelized crust on a steak, blot the surface with a paper towel before cooking.
4) When cooking a steak in a pan on the stove use a heavy skillet and brush the pan with oil. The pan should be very hot before adding the meat.
5) To test doneness by touch: Press the meat lightly with your finger, if it’s soft the meat is rare, if it resists slightly but springs back, its medium rare; if the meat is quite firm, it’s well done.
6) Pittsburgh Rare: Charred on the outside, rare to medium-rare on the inside = DELICIOUS!!!
I’ve always found great sirloin steaks locally, they’re the best. Was going over my books the other day and found two that influenced my interest in plants, “The Secret Life of Plants” by Peter Tompkins and Christopher Bird and ” The Findhorn Garden”. Has anyone read these, they’re from the 70′s.