January 19, 2014
Heat your BBQ grill and lightly oil with olive oil. Pat steaks lightly with a paper towel and place steaks on grill rack; grill 3 minutes. Turn steaks over. Grill 3 minutes or until desired degree of doneness*. Remove from grill. Let stand 5 minutes before serving.
Mushrooms are a perfect side dish with grilled steaks. Sauté 1 clove minced garlic until soft in 1-tablespoon butter. Add ½ pound fresh mushrooms and sauté for 2-3 minutes, constantly stirring. Add ¼ cup chicken broth and 1 tablespoon white wine (or red…whatever’s open) and cook another 2-3 minutes. Add salt, pepper to taste.
*Internal Temperature: The best way to determine the "doneness" of your steak is to check the internal temperature as follows:
Levels of doneness:
Medium rare: Red, warm center and the meat will have a springy firmness. Final temperature reading should be 126°F.
Medium: Hot, pink center and the meat will have a less springy firmness than medium rare. Final temperature should be 135°F.
Medium well: Slight color, cooked throughout and the meat will feel firm. Final temperature reading should be 145°F.
We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!
We’ve designed a handy budget rating scale for you to guide you (and your wallet) through the recipes. Recipes are graded from the ‘high-end caviar-type budget’ to the ‘lower-end spam canned meat type-budget’.
= Spam (aka low budget)
= Mac ‘n Cheese (aka mid budget)
= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)