Discussion Replies

1. 

   0 votes

   Theresa111 (6/25/11)

   In order to assist you, I would need some information, please.
   
   What cut of meat do you want to prepare? How do you want your meat to turn out? Rare, Medium, well-done? Are you to pan fry, grill, broil it?
   
   I will check back in a while.

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2. 

   0 votes

   Theresa111 (6/26/11)

   I found this link that could help answer some of your questions.
   www.halfhourmeals.com/recipe/fast-easy-steak-dinner

   [reply]
3. 

   0 votes

   Theresa111 (6/26/11)

   Here is another link.
   
   www.halfhourmeals.com/recipe/strip-steak-with-lemon-thyme-butter
   
   and another
   
   www.halfhourmeals.com/recipe/ginger-flank-steak

   [reply]
4. 

   0 votes

   ThomasMorris (6/28/11)

   For everything, cooking times depend on the thickness of your steak. Really, I wouldn't do the finishing step for more than a minute or two (or maybe skip altogether) for a steak that's less than 1 1/2 inches thick.
   
   Are you cooking on a cooktop or a grill?
   
   If you're cooking on a cooktop, use an oven as well. Sear on medium high until the meat releases from the pan, then transfer to a 400 degree oven long enough to cook it to your liking.
   
   If you're charcoaling, make certain your coals are HOT.
   
   Also, a lot of it depends on the grill you have. I have a Char Griller (a barrel-style griller), which allows me to lower and raise the charcoal. So I sear for about 2 minutes/side with the coals about 2" below the grill, then drop the coals to about 6", shut the grill top, and finish for a couple more.
   
   If you're using a kettle-style grill (which I would not recommend), start the charcoal on one side, so that you can sear on that side of the grill, then transfer the meat to the side without the coals, cover and finish.
   
   No matter the type of grill you're using, don't let the flames burn the meat. They're going to lick the meat, but if they get too aggressive, change the position of your steak. You might lose your pretty grill marks, but your steak will tast good

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   1. 

      0 votes

      Theresa111 (6/28/11)

      Fabulous instructions!