Categorized | All Recipes, Savory

Tags | ,

Grilling Up Goodness Pt. 2

Posted on 29 May 2010 by Mădălina

I was inspired by my outing to Bombay Sapphire’s Summer kick-off party, and I decided to fire up the grill. While I am not a stranger to the grill, I am no where near an expert.

I hope that this will be one of many posts that outlines my journey to mastering barbie techniques. I got some key pointers from chef Robert Rainford, and I put them into practice. The goal this time was to learn how to set up two different temperatures on the grill: the right side of the barbecue was to be the cooler side (so the dial was set on low-medium), while the left side was HOT (the dial was set to medium-high). This allowed me to start my steaks on the hot side, and after a few minutes , slide them over to the ‘cooler’ side, for them to finish cooking, but not burn. Why didn’t I think of this before? It makes perfect sense.

Garlic and thyme infused oil:

- 1/4 cup of vegetable oil

- 1/4 cup of extra virgin olive oil

- 4 cloves of garlic, crushed

- 2 tsp thyme, finely chipped (fresh is preferred, but dried does the trick)

- 2 tsp mayonnaise

- 1 tsp paprika

- salt and pepper to taste

Combine all the ingredients in a food processor, and use as a rub on baguette slices, and mushroom caps before grilling. You’ll end up with flavorful croutons, and divine mushrooms, but this tastes amazing on pretty much anything.

Steak Dry-rub ingredients:

- 2 tablespoons paprika
- 3 tablespoons crushed black pepper
- 1 tablespoon granulated garlic
- 1 tablespoon crushed coriander
- 1 tablespoon crushed red pepper flakes

While most rubs use salt, I cook my steaks without salt, and season them just prior to eating. I find that adding salt early on makes the steaks just a little more chewy, and adds firmness to the meat.

I prefer my steak to be on the rare side, allowing the steak to have a fully red, and a slightly warm center. Below you will find temperature readings, and a description of steak done-ness:

(credit: foodtv.ca)

Raw – Uncooked.


Seared, Blue rare or very rare – Cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked.


Rare – (52°C [125°F] core temperature) The outside is gray-brown, and the middle of the steak is red and slightly warm.


Medium rare – (55°C [130°F] core temperature) The steak will have a fully red, warm center.


Medium – (60°C [140°F] core temperature) The middle of the steak is hot and red with pink surrounding the center. The outside is gray-brown.


Medium well done – (65°C [150°F] core temperature) The meat is light pink surrounding the center.


Well done – (71°C [160°F] and above core temperature) The meat is gray-brown throughout and slightly charred.


Overcook – (much more than 71°C [160°F] core temperature) The meat is dark throughout and slightly bitter.

Comments:

15 Comments For This Post

  1. oneordinaryday Says:

    That photo is moutherwateringly good. Is that a word?? If it isn't, it should be!

  2. Nadine Says:

    I'm not much of a meat fan but that looks AMAZING!!

  3. Jessica Says:

    Holy cow, that looks incredible tasty!
    You, girl, did it again!

  4. JamieDedes Says:

    Duh-Licious is just delicious. Beautifully accomplished blog. Love it. Thank you!

  5. Anonymous Says:

    sanatos, gustos, si delicios,te pupa tusa

  6. powerok Says:

    Все кино#a#кино онлайн кино новинки онлайн в качестве и кино онлайн мультики онлайн смотреть#/a# .

  7. finance and accounting degree Says:

    I am rarely motivated by advise articles but this article just handed so much authentic and worthful information that I just have to acknowledge it. I am well-aware of all the importance of this information and salute you with a sincere thanks. I just tried to book mark your site to share but I can’t, I assume your bookmarker icon isn’t working. Just to let you know. Continue posting useful and distinctive information. Cheers !

  8. Bruno Says:

    Hello, i think that i saw you visited my site thus i came toreturn the favor.I am attempting to find things to enhance my site!I suppose its ok to use a few of your ideas!!

  9. garcinia cambogia reviews Says:

    It’s already worked on it.

  10. Therese Says:

    I have read a few good stuff here. Definitely worth bookmarking for revisiting.
    I wonder how a lot attempt you put to create the sort of magnificent informative website.

    Also visit my website … seo rankings (Therese)

  11. Melinda Says:

    of course like your website however you need to take a look
    at the spelling on quite a few of your posts.
    Several of them are rife with spelling issues and I to find it very bothersome to tell the reality however I will
    definitely come back again.

    Here is my weblog :: IT Services – Melinda -

  12. www.bing.com Says:

    Why users still make use of to read news papers when in this technological globe everything is accessible on net?

  13. Panasonic Toughbook Computers Says:

    Hurrah! After all I got a blog from where I can in fact get helpful facts regarding my study and knowledge.

    my homepage; Panasonic Toughbook Computers

  14. Paige Says:

    We are just putting in there what the state says is
    unpaid infractions with l&i owed. He admits” unpaid infractions with l&i you don’t want to buy a car, and be up to you!

    Feel free to surf to my site … site (Paige)

  15. Katrice Says:

    The practice of provide unscrupulous contractors taking advantage of that
    area and also really does position you ll make.
    Paving contractors received the customary ERM rubber stamp.
    Just like in most cases at least $120 million in provide contracts at Fort Lee and Fort Eustis, anticipates a combined 373 workers.

    Also visit my webpage – homepage (Katrice)

Leave a Reply

RELATED SITES