Want to prepare a meal that will have all the hearty eaters waiting in line?

There are not many foods as enticing as a well-cooked steak. In this recipe book, I am including all types of steak recipes and the cooking techniques you will need to know in order to make your steaks the best they can be, every time you prepare them.

Trimming is important for steaks. Don't leave any more than 1/8" of fat on your steaks. After you trim, rub your steaks on each side with salt and pepper, as you desire. This will season the steaks and draw the moisture to the top.

Be sure your grill is preheated so the steaks won't stick. You should also have a clean grate before you lay your steaks down on it. Oil the grate to keep steaks from sticking.

After you have browned your steaks and they have a crust, don't move them right away. Once they sit for a few minutes, you can brown the other side.

Always use a thermometer to get an accurate internal temperature. Remove from the grill when they are done as you and your family or guests prefer them. Lastly, set the steaks on a plate and cover them loosely, allowing them to rest for about five minutes so the juices can be redistributed. Slicing steaks right away means losing some of the tasty juices. Let's make steaks!

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• Cookbooks, Food & WineCooking by IngredientMeat, Poultry & SeafoodMeats

• Text-to-Speech: Disabled
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• Print Length: 86 Pages
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