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Posts Tagged ‘steak’

The Steaks Are High This Summer, So Here’s How to Achieve Grilled-Meat Grateness

Whether the arsenal of recipes in your back pocket has five dishes or 50, one of them should be a perfectly cooked steak. We’re talking about a flavorful cut of beef with a crusty sear on the outside and a just-right temperature inside. So after grabbing some inspiration from the mouthwatering dishes on Steak Out with Kix Brooks, use these six tips to grill like the best steakhouses from the comfort of your home.

To remember all of these tips — ranging from super-aggressive seasoning to low-and-slow heat — consult our quick and easy infographic below:

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Let Kix Brooks Show You How to Make the Perfect Steak

There are two things that Kix Brooks has major expertise in: country music and great steaks. Before you get to grilling this summer, consult him for at least one of them — and follow his tried-and-true steak-cooking tips — though he probably has a killer soundtrack for your backyard BBQ, too.

Whether it’s the basics of picking the right meat to start with, like a great T-bone, or achieving the perfect char once it hits the flames, Kix has you covered. Check out a few of his tricks below, and get his whole guide to cooking the perfect steak here.

Have Grate Prep for Your Grill

Once your grill is cleaned, be sure to oil it up so your steaks don’t stick. After that, all you have to do is oil and season your steaks with salt, pepper and any other spices before cooking them off.

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Match the Right Steak to Your Dad’s Personality For Father’s Day

New York strip or filet mignon is usually a hit for a crowd, but when you’re grilling for a special person in your life, you want to make sure it’s the right cut for him. With Father’s Day right around the corner, it’s time to think long and hard about the perfect steak to grill for him, and we’re here to help with an easy personality match-up.

For example, if your pop is super frugal, go for a flash-grilled skirt steak, but if he likes a taste of decadence, splurge for a bone-in rib eye or porterhouse. Check out all of our matches below, then get to grilling.

Penny-Pinching Papa: Skirt Steak

If your dad doesn’t want you to spend the big bucks on him, try Grilled Skirt Steak. It should be served medium-rare alongside a flavorful sauce like chimichurri and can also be made into quick tacos with salsa and tortillas.

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Dinner Rush! Paprika Steaks with Maple-Worcestershire Shallots

Polar vortexes, bubbles freezing in mid-air, snow falling by the tens of inches – it’s all too much! Calm down, 2014! A year kicking off with such atmospheric tenacity certainly merits a bit of indulgence. Make it a steak night, why don’t ya?

Few pleasures in life quell the inner carnivore’s urges like a steakhouse dinner – thick slabs of flame-broiled beef accompanied by “creamed” this and “Frenched” that – if only it weren’t for those pesky New Year’s resolutions! Eat healthier; save time; spend less money; blah blah blah. Lucky for us all, we can have our steak and eat it too.

These paprika-dusted steaks get a punch-up from smoky, spicy paprika while staying nice and lean (and reasonably priced) thanks to common butcher cuts like flank, strip, skirt, hanger or London broil. And sure, caramelized onions are great, but this is Dinner Rush! – there’s not time! Naturally sweeter shallots cook down quickly and supercharge the deep flavors of caramelization thanks to Worcestershire and some trusty ‘ol maple syrup.

Now please, for the love of Pete, stay inside until spring. People are throwing boiling hot water into the air to watch it vaporize (and burning themselves in the process.) It’s madness out there.

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Best Barbecued Bites from Cook Out NYC 2011

Grilled Chicken from Jimmy's No. 43

Flame-Grilled Whole Chickens. Photo: Roberto Ferdman

We’re at the height of summer and running out of time to cook up all the delicious grilled foods and serve all the ice-cold, boozy drinks we planned on enjoying before summer’s end. But we decided to put these cooking adventures on hold last weekend to try some of the best barbecue New York City has to offer.

We joined the hordes of hungry ticket-holders that flocked to Governor’s Island for Cook Out NYC, a celebration of everything and anything seared to perfection over a piping hot flame. Just as we had hoped, there was no holding back: From kimchi-topped hot dogs to grilled buffalo tongue, each kiosk did its best to separate itself from the crowd.

We made sure to keep tabs on all our favorite bites to share with you. Check out the round-up and find some inspiration for your next summer BBQ.

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A Great Grilled Steak Menu for Father’s Day

Make Kevin Gillespie's Grilled Flat Iron Steak the main dish at your Father's Day cookout.

This Father’s Day, treat Dad to an afternoon of bonding over hot coals and sizzling meat — you may even be able to teach him a thing or two with these grill-master tips from Kevin Gillespie. Add a menu full of great cookout sides and a decadent chocolatey sweet, and the perfect dad date is complete. Now go get grilling!

Follow Kevin’s lead to grill the perfect steak. Kevin likes using flat iron steak because it has nice marbling, it’s flavorful and it’s less expensive than more traditional cuts. He uses a simple marinade, adds salt and pepper and throws the steak onto a super-hot grill, just like the best steakhouses.

For a different take on steak, see Mark Bittman’s tips, spice-rub ideas and marinade recipe.

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Cooking the Channel: Mark Bittman’s Braised Short Ribs

Mark Bittman's Braised Short Ribs

Mark Bittman's Braised Short Ribs

Until last week, I had never made short ribs at home. I order the silky soft cut as often as possible when I dine out, but braising a batch myself had always seemed out of the question — too time consuming, too intimidating.

It’s hard to say whether a lack of patience or confidence held me back, but something about leaving meat to slow cook continued to intimidate me. Until I stumbled upon Mark Bittman’s braised short rib’s recipe.

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Tax Day Recipes, for Richer or for Poorer

The tax man cometh, and he cometh today (or really, April 18th for those of you who really like to procrastinate. Thanks to some fancy governmental footwork, Tax Day 2011 was extended a bit.) But whether you owe Uncle Sam, or he owes you, you still gotta’ eat. If you’re expecting a big check, hopefully you’re planning a fancy feast, but if you’re the one writing the big check, don’t worry, you won’t be stuck eating Fancy Feast; we’ve got plenty of delectable options for those looking to save and for those who want to splurge.

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Sifted: Creative Crostata, Port Blueberry Jam, Wino Cows

Cardamom Apricot Pistachio Crostata by Faycat, *The Passionfruit*

Cardamom Apricot Pistachio Crostata by Faycat of *The Passionfruit*

Linkage we’re liking:

* Apricot, Pistachio, Cardamom Crostata Heaven [*The Passionfruit*]
* Blackberry, Blueberry Port Wine Jam — Sip, Savor or Spread? [ShowFood Chef]
* Tipsy, Vino-Loving Cows = Better Steaks??! [The Vancouver Sun]

What are you preserving, jamming or pickling right now?  Share below…

Pix Potluck – Eggs-ceptional Looking Dish

Egg and Asparagus Quiche

Egg and Asparagus Quiche?

We’re loving the fan photos shared on our Facebook page and this shot caught our eye today.  Katalin has been sharing amazing shots (have you seen her strawberry rhubarb pie??) but this felt like a nice one for the beginning of summer…

Continue Reading Pix Potluck – Eggs-ceptional Looking Dish

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