What, you say? Grape?
Yes. Grape. It’s something I’ve never thought of before.
Good thing there are chefs out there who are always thinking!
Here, Chef Evan Branning goes over this recipe detail by detail, tip by tip for us. Thank goodness, because I need specific directions.
He even tells us exactly how to season before the marinade to get the most flavorful steaks possible. So go here now for the full recipe and instructions.
Happy cooking!
Photo courtesy of ChefALaPorte.com.
In this fantastic article, chef Scott Popovic grills up some great advice on choosing the right meat and more to make this Labor Day the tastiest ever!
I hope you are planning on sharing some steakburgers or T-bones or something yummy with loved ones this long weekend. After all, that’s what it’s for!
Well, that, and honoring our country’s workers, of course.
But, seriously, what better way to do that than by cooking up a great feast?
Get your beef here, check out the article here and then let me know what you cooked. I want to see photos, too!
Our chef friend gives us his thoughts on what NOT to do when on the quest for a wonderful steak. I, for one, will take note because I need all the help I can get! Read on . . .
Don’t flip your flipping steak 42 flipping times. I know it’s so tempting – you just want to have a peek. You can’t see what is happening on the bottom of your steak – you feel so helpless! Leave it alone! It will be OK. Trust me.
Your best bet is to sear the steak for 2 minutes on each side on high heat. After that, it depends on the cut of beef and the thickness. Even for an average T-bone, cooked to medium rare, you are looking at almost 9 minutes on medium heat before you flip it (after the sear process).
Check out a grilling chart. Also, don’t flip your steak with a fork. You will lose juices. Use tongs or a spatula.
Don’t take your steak out of the fridge and toss it on the grill. The steak needs to be at room temperature before it hits the grill. So slow down, relax….Pull the steak out early and let it warm to room temperature. You also need patience after you take the steak off the grill. Allow the steak to rest for a full five minutes before cutting it. This allows the juices and flavors to develop.
Don’t marinate aged choice or prime beef, or you will ruin the steak! A great steak can stand on its own, it doesn’t need to be masked with a girly marinade. A marinade can help less tender cuts, such as flank, but not a prime cut of beef.
Sir, would you like to taste some steak with your overpowering tangy ketchup sauce?
A great steak doesn’t need steak sauce. Steak sauce ruins the flavor of the meat. Steak sauce is a way to mask the flavor of an inferior steak. Steak sauce, while appropriate on a bologna sandwich, is not appropriate on a prime cut of beef.
In some of the finer steak houses you could get slapped or asked to leave for requesting steak sauce.
The number one way to break a steak is to cook it until it resembles a piece of charcoal. A well done steak is dry, leathery and tough. The juices are cooked away and it loses its flavor. If you are going to order a steak well done, just order something else. Ask for some beef jerky and ketchup.
Hi! My name is Dena P., and I love steak. In fact, I’ve been on a quest for the perfect steak for a few years now.
I love experimenting with food and I like to get my family, friends and neighbors involved. They add a lot to my cooking experience by helping me perfect techniques and sharing recipes.
