How to Cook Salmon Steaks

If you ask most salmon-loving people how to cook a salmon steak, there is just one answer: grill it. However, how to grill a salmon steak depends on one's cooking preferences, though many a griller (especially in the Northwest) swear by cedar plank grilling.

To prepare the plank, soak it in water for 10 minutes or more (this will ensure that it doesn't burn on the BBQ). Put a large piece of aluminum foil on the counter, put the cedar plank on the foil, put the salmon on the cedar plank. Season the salmon with your favorite seasoning. Lemon pepper is good, as is fresh dill and rosemary. Lemon slices also are an excellent addition. Fold the foil over the plank and the salmon so that everything is covered with foil. Flip the plank over and poke some small holes in the foil. You only do this on the side that has the cedar under the foil. 10 holes about the size of a pea will suffice.

Steaks

How to cook salmon steaks seems to be a no-brainer (grill it) but timing is more based on preference. Some would say it is better to cook salmon too short of time than too long, as to avoid drying out the steak. Put the salmon on the grill with the hole side up first. Cook on this side for 4-5 minutes depending on how hot the grill is. Flip the salmon over and cook with the hole side down. You can cook a lot longer on this side because the heat travels through the cedar plank and then into the salmon. You could cook this side for about 10-15 minutes, depending on the heat of the fire and size of fish. You can open the foil and cut into the fish to ensure that it is ready. You want the center to be almost uncooked because it will cook a little when you take it off the grill. Leave it on the plank until ready to serve.

Many cooks believe salmon is better undercooked than over cooked, but once again, how to cook salmon steaks depends on personal preference-through grilling seems to be the unanimous method for cooking the perfect salmon steak.

How to Cook Salmon Steaks

There are plenty of different ways to prepare Alaskan seafood. The Alaska Seafood Marketing Institute has great recipes to help you create the perfect dish.

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Sumptuous Venison Steak Recipes and Procedures

There are many kinds of venison steak varieties that can be made and each of them have their own flavors. Some of the popular varieties of venison steak recipes include the pepper flavored steaks, sausage steaks, venison stew, pan sauced venison loin, venison chilly, venison spaghetti, venison with mild mushrooms and many more.

You can also try out these steaks with any of the herbal flavors which you desire. Venison steaks need to be cooked properly to ensure that best quality steaks are produced. There should be good level of care that should be emphasized during this process. There is good level of information that is contained here to provide you with knowledge that is required for making this recipe.

\"steak Recipe\"

Black pepper venison steak recipe

Black pepper venison steaks are greatly loved by many people since they provide wonderful spicy and hot flavor. The various ingredients for making this recipe includes 3 cut of venison or rump steaks. For marinating mixture the various requirements includes coarsely grained black pepper, half cup of cream, one third cup of dry sherry, vegetable oil. The flavor will also be enriched if you use some amount of Dijon mustard. For people who are allergic towards mustard, it is well advices that mustard shall not be includes.

Marinating procedure

Three cuts of venison should be marinated with above mentioned mixture along with salt. It will be enough to marinate this meat for about 20 minute's time. This duration will ensure that flavor gets evenly spread all across the meat. If you are willing to obtain heavily peppered flavor then it will be of good use to go heavily with pepper and rub it well on the outside portion of meat.

If the venison you have chosen is much thicker then it is essential to heat the skillet to about 375 degree Fahrenheit in a pan. Don't choose a non stick pan since the top layer of pan will be damaged. After the heating process remove the skillet from the pan

The venison should be placed for 10 to 25 min in open atmosphere. This waiting time will ensure that the meat is juicer throughout. The meat should then be mixed with appropriate amount of cream. If you are looking toward techniques then some of the sherry shall be replaced with cognac.

You can have this dish along with sweet sauce. This tips and suggestion will surely be of great use if you are willing to make great venison steak recipes.

Sumptuous Venison Steak Recipes and Procedures

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Steak Marinades - Tenderize Steak Into Perfection

There is nothing quite like a steak that has been seasoned to perfection. Therefore a proper marinade is essential. When seasoned and marinated properly there is typically no need for a steak sauce. You want to enhance the natural flavor and bite of the meat without drowning it in a sauce.

Let's take all the guess work out of the equation; here are a few great steak marinade recipes that are topping the charts.

\"recipe Steak\"

Caribbean steak marinade

Ingredients:

• ½ cup of rum
• ½ a teaspoon of crushed red pepper
• ¾ cup of pineapple juice
• 1/3 cup of soy sauce
• 2 cloves of grated garlic
• 3 tablespoons of brown sugar
• 1 ½ tablespoons of freshly grated ginger

Directions:

In a large bowl, add in pineapple juice, garlic soy sauce, rum, red pepper, and ginger, rinse your pre-selected steaks and pat to dry. Using a small amount of tenderizer then beat both sides of your steak until you have beaten every inch.

Place steaks into the bowl of marinade being sure entire steak is submerged and cover. Store covered in the refrigerator for at least 6 hours. Best if left to marinade over night.

Restaurant Style Steak Recipe

Ingredients

• 4 beef steaks of your choice
• ½ a teaspoon of black pepper
• 1 cup of light beer
• 1 teaspoon of seasoned salt
• 1 tablespoon of packed brown sugar
• 1 tablespoon of monosodium glutamate (MSG) or any unflavored meat tenderizer

Preparation

Begin by rinsing your steaks and patting them dry. Carefully lay them in a pan deep enough to hold all of the ingredients. (a cake pan should be perfect) pour beer over steaks, cover, and put into refrigerator.

The steaks should be left to marinate in the refrigerator for about an hour, unless you wish to leave them longer. They can even be left to marinade overnight. Once desired marinade time is complete, remove your pan of steaks from the refrigerator. Remove from beer and toss out the remaining beer from pan. In a small bowl, combine seasoned salt, MSG, brown sugar, and black pepper.

Place steaks back into marinade pan and rub dry ingredient mixture evenly over the entire steak on both front and back. Cover and allow to marinade for an additional ½ an hour in the refrigerator. Steaks should be grilled over a medium to medium high heat until desired doneness has been reached.

These two recipes are great for even the most novices of cooks. Once you have mastered the recipe of choice experiment by adding some of your own ingredients to make this a marinade of your own.

Steak Marinades - Tenderize Steak Into Perfection

A good steak marinade is the kings road to enhance the flavor of a good piece of meat. Barbara knows her way around in the kitchen and writes tips and recipes for http://www.steaks-guide.com

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How to Cook Tenderloin Steaks

Tenderloin is the most tender part of the cow. Filet mignon is another name for this cut and if you like succulent, lean, and boneless steaks, you will love it. Tenderloin is not a cheap cut of beef so if you are investing in this fine cut, you will want to know how to cook it to perfection, maintaining its fine texture, compact shape and subtle meaty flavor.

This cut of the cow is waste-free, versatile, and quick to cook. You can cut it into strips for a stir fry or pasta dish, cubes for kabobs or simple broil, grill or pan fry the filet mignon. Marinated steak recipes are also useful for giving extra flavor to this tender ingredient.

Steaks

How to Grill It

Grilling is the cooking method of choice for most filet mignon connoisseurs because the flavor is so good. One inch thick tenderloin should be grilled uncovered over moderately hot coals for about fourteen minutes for medium rare to medium. Turn the meat occasionally.

If you want to grill extra thick cuts of filet mignon, an inch and a half thick for example, it is best to cover the grill and cook them for about fifteen minutes for a medium rare to medium doneness, turning the meat once or twice.

How to Broil It

Broiling is just as easy as grilling and if you have one inch thick steaks, put them in a broiler pan so the beef surface is two or three inches from the heat source. Cook the beef for fourteen or fifteen minutes for medium rare to medium.

For thicker cuts, have the filet mignon three or four inches from the heat and broil it for about twenty minutes. If you are using the broiler, just turn it once, halfway through the cooking time.

How to Pan Fry Your Beef

Heat a heavy nonstick skillet over a moderately high heat and then add your half inch thick beef tenderloin without crowding the pan. Let it cook for about four minutes uncovered, turning the meat over once.

If the beef is three quarters of an inch or a whole inch thick, they will take between eight and thirteen minutes to cook in a skillet. Turn the meat occasionally as it cooks.

Tips for Tasty Tenderloin

Browning your steak makes it look extra appealing. Make sure you blot the raw meat on paper towels before you cook it, to encourage browning. You can marinate the meat briefly before cooking it to give it extra flavor.

Easy steak marinades can break down tough cuts of steak but because tenderloin is already tender, it should only be left in the marinade for about twenty minutes. Over-marinating already tender cuts of steak can turn them to mush.

Cook the beef over a moderate heat. If the heat is too high, the outside of the meat might burn before the inside is cooked. A thin steak can be cooked at a higher temperature because the overall cooking time will be less. Turn the meat with a spatula or tongs because piercing the meat can let the tasty juices escape.

How to Cook Tenderloin Steaks

There are lots of delicious marinated steak recipes you can use to flavor your tenderloin before cooking it. Easy steak marinades range from mild and subtle to full-flavored, spicy and rich.

Easy Steak Marinades Help Make a Truly Mouthwatering Meal - EasySteakMarinades.net

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Tips For Grilling Steaks on a Gas Grill

Grilled to Perfection: Tips to Keep the Sizzle in Your Gas Grilled Steak 

Few things say summer like the sizzle and aroma of a steak cooking on your gas grill.  Grilling the perfect steak may be easier than you realize. And if you follow these easy tips, you'll be sure to dazzle your guests and family.  Just remember that with a little preparation, some patience, and the right tools, grilling the perfect steak to please everyone is easy. Follow these tips, and you can just sit back and relax.  Let your grill do the work for you. 

Steaks

Tips For Grilling Steaks on a Gas Grill

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Steak Breakfast

Some people have champagne for breakfast. Some have ice-cream. And for some reason, most people think they should have wholegrain for breakfast, whether or not that is what is right for their body at that moment in time. Me, I eat what I feel like within my budget. I found this a great way to start my day today. If you have meat-eaters staying over for the weekend, surprise them with this steak breakfast or brunch.

Celery leaves are usually leftovers in my home from munching on celery stalks. Celery is great for munching raw, as it is absolutely delicious and is my number one comfort food at the moment. It also is said to use up more energy (totally raw) to digest than you get from eating it, which is another bonus. Anyway, celery leaves go well with meaty breakfast fry-ups. I fry these for a very short time in butter - just about two minutes. I like my meat now rare, thanks to my spouse! The seasoning is what makes the meal. Arabian spices are used to season the meat - allspice and cinnamon. Sprinkle them onto the meat as it you are sprinkling salt.

Steak

As a health nut, I follow the latest health-nut advice, such as avoiding non-stick pans and aluminium pans. I use only natural ingredients and do my best to get organic meat. You should use whatever is right for you. I am not a nutritionist or doctor.

This really is nice as it is. There is no need to put it in a bun or add anything, although it does go with ketchup. The serving is large enough as a standalone breakfast for most people.

Ingredients

Butter for frying

Per person

Tsp chopped garlic and mild chili (if you do not have chili, you can leave it out)

Two big handfuls of celery leaves

Two handfuls of mushrooms

Sea salt

Small steak, cut into stir-fry pieces

Peppercorns to grind, allspice, cinnamon

Melt the butter in a pan with the garlic and chili. While this happens, roughly cut the celery leaves and mushrooms. Quickly add top the butter mixture and sprinkle with sea salt. Keep stirring, as this is a stir-fry. Before you add the meat, sprinkle it with ground peppercorns, allspice, and cinnamon. Very quickly rub them in, then add the meat to the vegetables and stir very quickly until meat is sealed. Take off heat and serve.

Enjoy with someone you care for or as a treat for yourself!

Steak Breakfast

© Suzanne Zacharia 2010. My name is Suzanne Zacharia and I am committed to spreading the word about health options. A virus caught at university at the end of 1986, plus medical negligence, meant that I got smokers lung at a relatively young age. In desperation for help with my symptoms and quality of life, I turned to complementary therapy and am now a complementary therapist, author and trainer, helping others achieve health and happiness. Want to use this article? You can, as long as you credit me with it and invite your readers to get my FREE book "7 Real Truths of Energy Psychology" at http://www.newagetherapies.com or my free course "5 Days To Change Your Life" at http://www.NewAgeInternationalTraining.com

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Flank Steak

The underside of the belly is called the flank. It is the part directly below the sirloin and the short loin. Steaks cut from this area are grainy any chewy. Hence, special cooking methods are employed for flank steaks to reduce their graininess and chewy nature. But these cuts are quite favored for their beefy flavor.

Flank steaks are cut differently from other steaks. The cutting is done in thin slices diagonally along the grain. This makes the steak softer to cut. Flank steaks are tough. They are marinated before the actual cooking, usually overnight. The marinating makes cooking flank steaks a faster process. Flank steaks should not be cooked at anything more than medium rare or they would become tough even to put a bite in them.

Steak Recipe

The marinade used for tenderizing flank steak is a mixture of various liquids, most of them acidic like curds, lemon juice, vinegar, wine, tomato juice or even fruits such as papaya or pineapple. The best method is to stuff the raw flank steaks into a polythene bag along with marinade and keep it overnight. Marinated steaks cannot be stored for long; hence they should be cooked as soon as the tenderizing is done.

Marinated flank steaks can be cooked by dry heating methods such as grilling, broiling or pan-frying. They need high heat for their striated muscle fibers to be properly done. They need almost double the time it takes for other steaks to be cooked. Flank steaks are also very delectable when they are stuffed and baked or braised. Before serving, flank steaks are cut into thin slices and suitably garnished.

Flank steaks are more difficult to cook than other steaks. They are also priced lower than other steaks. Despite the special care that must be taken to cook flank steaks, they are extremely popular due to their excellent flavor. Steaks marketed under the name 'London broil steaks' are usually flank steaks. However, this name has nothing to do with flank steaks, as they have nothing to do specially with London.

Flank steaks are less fattening than loin steaks. A 3 ounce piece of flank steak will have about 192.1 calories. It contains approximately 26% proteins and 12.5% fat.

Flank Steak

About this Author

Steak provides detailed information about steak, flank steak, grilling steak and more. Steak is affiliated with Disposable Chef Hats [http://www.e-chefhat.com].

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How to Bake a Steak

When you cook a steak you probably pan fry or grill it, but did you know that it is possible to bake a steak? Actually, baked steak is a really easy dish to make and it always comes out well. If you learn some steak baking tips, you can be assured of a perfectly prepared dish, which your family will enjoy.

The first thing to do if you want to learn how to bake a steak is to choose the right cut of meat. A very small steak will cook too quickly so choose something weighing between twelve and sixteen ounces and between one and a quarter and one and a half inches thick.

Steak Recipe

Marinating the Steak

Before you bake the steak, you will want to think about marinated steak recipes. Take the steak out of the refrigerator at least thirty minutes before you want to start cooking it. Combine some soy sauce, olive oil, and steak seasoning for a basic flank steak marinade or choose from any one of many other steak marinade recipes.

Marinate your steak for at least half an hour before you cook it so the flavor of the steak marinade recipe can soak into the meat. If you want to marinate your steak for longer than half an hour, and this is an option if you want your marinade to work as a tenderizer and if you are using a tough cut of meat, and then marinate it in the refrigerator rather than on the counter top, for food safety reasons.

Cooking the Steak

Heat up a skillet and the oven. You can either bake steak for about twelve minutes at 450 degrees F or about double that time at 325 degrees F. It is usually preferable to cook the meat for a longer time at a lower temperature, so choose the lower temperature unless you are in a rush. The meat will be juicer and more evenly cooked.

For a grilled taste, you will need to sear the marinated steaks in a skillet before baking them. Brown the meat in some butter in a skillet over a moderate heat for a couple of minutes per side. Searing the meat is not compulsory but a browned steak looks much nicer and searing it also helps to lock in the juices so this step is recommended.

Next, transfer the browned meat into the preheated oven and cook it until it is done how you like it. If your skillet is not ovenproof, you will need to use an ovenproof dish. Let the steak cook, then take the cooked meat out of the oven using an oven mitt and let it stand for five or ten minutes, so the juices can redistribute. This makes the steak extra juicy.

Serve your baked steak with a steak sauce, plus some French fries or mashed potatoes. Vegetables or salad also go nicely with a baked steak dish.

How to Bake a Steak

There are plenty of different marinated steak recipes to choose from if you want to make a baked steak recipe. Choose from a spicy marinade, a citrus marinade or even a delicious flank steak marinade to give your meat the best flavor and make it tender and delicious.

Easy Steak Marinades Help Make a Truly Mouthwatering Meal - EasySteakMarinades.net

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How to Tenderize Steak and Beef

The best way to tenderize a steak is to show it some love. You do not need to tenderize all cuts of beef, the best parts are already as tender as the will get. It mainly depends on how you like your steaks cooked and which method you are using to prepare them. Take Cuts like porterhouse and filet Mignon. These cuts are tender to start with and do not need any extra beating and they will not need to marinate for hours.

Sirloin and New York strip are the cuts of meat they may require a bit of tenderizing. This recipe is both a great dish and mini course about tenderizing meats. Let's get started.

Steak Recipe

Ingredients

• 2 12 oz. New York strip steaks
• 1 tablespoons kosher salt
• 1 lemon, freshly squeezed
• 1-cup Worcestershire sauce
• 2 garlic gloves, grated

Directions:

Using a meat mallet on your cuts of meat will help to tenderize them. Use the spiky side first to break apart the fibers, and then use the flat side to give it a desirable texture.

Next, you place the steaks in a shallow pan. In a small bowl you mix the remaining ingredients. Grating the garlic will release the juices from the garlic and not give you big pieces in your marinade.

• Pour them over the steaks and cover.
• Refrigerate for at least 2 hours, turning once.  

Once your steaks are marinated, it is time for cooking. Place the steaks in a shallow skillet with enough extra virgin olive oil to coat the bottom of the pan. Cook your steaks until you desire and serve immediately.

Extra Tips

Steaks can be a highlight to any romantic dinner or outdoor celebration. The best way to tenderize a steak is the marinade. Adding acidity to a marinade helps to break down the steaks fibers and make it more tender. You can do this by using lemon or lime juice, pineapple juice, wines, vinegars or with fruit. The easiest way to tenderize a steak is to use a meat mallet and work the steak until you reach a desired texture.

Overcooking a piece of steak will dry it out and create an undesirable texture.

A steak must be cooked properly and according to its size. Grilling a steak that is thin may result in less meat that you started with. Pan searing may be the way to go. Also letting a steak rest after it is removed from the fire will give it a perfect finish.

How to Tenderize Steak and Beef

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Easy Fish Recipes - Cooking Fish in the Microwave

Prior to beginning our discussion, it should be noted that microwaves come in many different power ranges. It is difficult to cover them all. We will try to provide a variety of cooking times for different power levels, but at the least will identify the power level used. You may need to adjust per the power setting on your microwave.

Defrosting Fish in the Microwave

Steak Recipe

For most microwaves, the defrost setting is fairly consistent. Therefore the times listed here will be close for whatever microwave you have. Place the fish in a microwave safe container. In general, fish need 4-6 minutes per pound on the defrost cycle to get thawed. Half way through the defrost cycle, turn over and rearrange fish. Fish should be cold, perhaps even a bit icy at the end. If necessary, allow the fish to thaw for up to 20 minutes at room temperature. Do not leave at room temperature longer.

Cooking Fish in a Microwave

Just like when you cook fish in hot oil, in an oven, or on the grill, fish should be cooked at a high temperature for a relatively short period. The fish will continue to cook internally for some length of time after the microwave is finished. The cooking times listed are for a 700 watt microwave. It is assumed the fish has been previously thawed.

• Whole Fish = 6-8 minutes per pound
• Individual Fillets = 4-5 minutes per pound
• Steaks = 4-5 minutes per pound

The fish will be done when the meat is flaky. You can cook the fish longer if necessary, but do not overcook.

Salmon Steak Recipe

• Four 1.5 lbs salmon steaks cut approximately 1.5 inches thick
• Butter (1/3 to 1/4 cup)...No Fat Substitute Works
• Chopped Parsley
• Chopped Onion
• Diced Mushrooms
• Lemon Juice (2 Tablespoons)
• Salt and Pepper

In a saucepan melt butter and add parsley, onions, lemon juice, and mushrooms. Put half in the bottom of a bake dish. Lay in the salmon steaks. Season with salt and pepper. Add the remaining mixture. Cover the salmon steaks and place in the microwave. Cook for between 6 and 10 minutes. Let stand for 3-5 minutes covered. Check to see if the fish is flaky after it has stood for 5 minutes. If not, add time in one minute increments on the microwave.

This recipe can be used with trout fillets, halibut, and many other fish. Do not be afraid to experiment.

Easy Fish Recipes - Cooking Fish in the Microwave

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How To Cook A Tender Juicy Steak

You invest a lot of time and money into the steaks for a special occasion and when dinner time comes, they are tough. What happened? How can you cook steaks as tender as your favorite restaurant?

The first step to cooking a good steak is to choose the right grade of steak. The top quality beef is graded USDA Prime and commands top prices. USDA Prime grade meats are sold to the restaurant industry and specialty markets and are not as likely to be found at your local grocery chain. The next grade of beef is USDA Choice. USDA Choice is tender, flavorful and only slightly lower in quality than USDA Prime. The meat is well marbled with fat and will be tender and juicy when properly prepared. USDA Choice makes up about 70% of all graded beef and is readily available in your supermarket. USDA Good graded beef is an acceptable grade of beef that has only minimal marbling of fat. It is leaner, but may not be as tender as USDA Prime or Choice.

Steak Recipe

Next, look at the color and texture of the meat. A good steak should be firm to the touch, moist, and bright in color. It should be well marbled with thin streaks of white fat throughout and a thin crust of steak on the outside. In our fat conscious society, we tend to look for lean cuts of meat, but the thin streaks of white fat marbled throughout the meat are the key to a tender juicy steak.

The most tender and juicy steaks come from the sirloin, the short loin, and the rib. These steaks include the sirloin steaks, porterhouse steaks, t-bone steaks, rib steaks, delmonico steaks, and the filet mignons. Steaks containing bone will weigh more than those without, but the bone adds flavor to the steak.

Aging is a desirable process that intensifies the flavors and makes the meat more tender. Aged steaks are more expensive and usually only found in high end supermarkets and specialty markets. An aged steak is recognizable by its darker color.

Once you have purchased your steak, you can further increase the tenderness and juiciness by marinating it. Try a marinade made of ½ cup each good wine and olive oil mixed 2 Tablespoons of lemon juice or herb vinegar. Add any seasonings that you like such as garlic, freshly ground pepper, onion, or herbs. Place the steak in a ziplock bag, pour in enough marinade to just cover it, and refrigerate overnight. Marinating a steak like this will add flavor and tenderness. If you routinely store steak in the freezer before cooking, try pouring the marinade over the steak before freezing. The steak will marinate when thawing and be ready to cook.

There are meat tenderizers available to sprinkle onto your steak, and they certainly do tenderize the meat; however, meat tenderizers can sometimes over tenderize the meat, changing the texture of the meat into mush. If you should choose to go this route, do it carefully.

When ready to cook, slash through the outside fat layer on the steak in a few places to prevent curling, but do not cut into the meat. The more tender steak cuts can be broiled, grilled, or pan fried. Less tender cuts should be pan fried or slow braised. Steak should never be cooked in liquid. When pan broiling, use a very heavy skillet such as an iron skillet or griddle and heat the pan before adding the meat. The heavy metal will hold the heat for proper heat distribution and not cool down when the steak is added. A hot pan will quickly sear the outside, trapping the moisture inside.

When cooking, try to turn the steak only once. Cook the meat until browned on one side and half done, then turn and finish the other side. Turning too often will stew the meat rather than searing it and produce a less juicy steak. When the steak is done, remove from the pan and allow to rest for a few minutes before serving.

While the meat rests you can make a sauce with the pan drippings if desired. Use your favorite sauce, or fry mushrooms and onions in the pan. When nearly done, add a tablespoon each of butter and flour and cook until lightly browned. Add a splash of wine and loosen any bits that may be stuck to the bottom of the pan. Allow to cook until thick, taste and adjust seasonings, and serve over the steak. Enjoy!

How To Cook A Tender Juicy Steak

Diane Watkins is a traditional style southern cook. She offers tips, recipes, and stories about growing up in the south at Easy Southern Cooking.

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An Easy, Quick Recipe - Baked Ham Steak With Pineapple

Are you often rushed in the evenings? Finding it hard to get dinner on the table and still have time for the important things in life? A few easy quick recipes, combined with a little planning will make cooking dinner a pleasure again.

Look for recipes that are simple --with minimum preparation, then let your oven or slow cooker do the work. This recipe features an easy preparation, then cooks quickly in only 20 minutes in the oven while you fix a salad and warm some dinner rolls. Baked Ham Steak with Pineapple is an old favorite that can easily and quickly solve tonight's dinner crisis.

Steak Recipe

You will find these pre-sliced ham steaks vacuum packed in the meat department of your grocery. Sizes range from 1 to 2 pounds. This recipe calls for 1 1/2 pound, but choose a steak that will serve your family. If it is much smaller, then cook for a little less time. This serves 4 generously.

Baked Ham Steak with Pineapple

1 1/2 pound ham steak

1 can pineapple rings

brown sugar

cinnamon

1. Preheat the oven to 375 degrees F.

2. Trim off or slice through the fat on the edge of the ham in several places to prevent curling in the pan.

3. Place the ham steak in a shallow ovenproof pan and place the pineapple slices on top. Pour the pineapple juice over all.

4. Place the ham steak in the oven and bake for 20 minutes (uncovered).

5. After 20 minutes, remove the pan from the oven and turn the oven up to broil.

6. Baste the ham with the pan juices. Sprinkle a little brown sugar over the pineapple slices and dust with cinnamon.

7. Return to oven and broil for 3 to 5 minutes or until the pineapple is lightly browned. Serve each ham steak with a pineapple slice.

Serve with a tossed salad and dinner rolls for an easy quick dinner recipe solution. I hope that this menu will find its way onto your table soon.

An Easy, Quick Recipe - Baked Ham Steak With Pineapple

Diane Watkins is a traditional southern style cook. She enjoys cooking, teaching, and writing about good food and family. Do you need more quick and easy dinner recipes complete with menu suggestions and shopping lists? Visit http://easysoutherncooking.com/easy-dinner-recipe.html for recipes, cooking tips, and more.

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Tzatziki Recipe

Tzatziki can be used as an appetizer, or part of a meal. It is quite common in Greek cuisine. For example, it is often served in gyros. The majority of the food is made of strained yogurt. This can be purchased at some stores, and may be called Greek yogurt. Those who cannot find it or don't want to purchase it that way for some reason can attempt to strain regular yogurt, reducing it to (generally) one-half or one-third of the original amount. For a tzatziki recipe such as the one below, buying 6 cups of yogurt should be sufficient to end up with the 2 cups of the strained variety that are used to make the sauce. The straining process should continue for at least several hours -- 4 at the minimum. Depending upon the original consistency and other factors, this may be roughly enough time to get the volume down to about half. Straining overnight can allow it to become even thicker, which may be preferable to some people.

Ingredients

Steak Recipe

2 cups Greek/strained yogurt
3/4 cups diced cucumber
7 cloves of garlic, chopped into fine pieces
1 tbsp. olive oil
2 tsp. lemon juice
1 tsp. lemon zest
2 tbsp. chopped cilantro

Directions

Combine the olive oil and the lemon juice in a bowl, stirring well. Add in a yogurt at a relatively slow pace, making certain that it mixes in well. Finally, add in the remaining ingredients and continue to stir until the distribution of ingredients in the tzatziki is fairly even. Allow it to chill before being served.

Tzatziki Recipe

Another tzatziki recipe can be found at TzatzikiRecipe.com. More details about strained yogurt are also available.

My Links : BBQ Recipe Pie Recipe Pizza Recipe

Marinated, Grilled Chuck Steak Recipe

A couple of weeks ago, my wife Sue came home from one of our local
supermarkets with a couple of chuck steaks. A young guy in the meat
department had given her a pitch describing the virtues of chuck
steak and how flavorful it is. I had always considered chuck steak
to be inferior for grilling purposes, but I decided to challenge
myself: Could I take these chuck steaks and turn them into a good
presentation from the grill? Well, I passed the test with flying
colors. These steaks tasted great! I grilled these on George
Foreman electric grill, but you can prepare the steak on a large
cast iron frying pan as well. You'll find the flavor from the marinade to be very tasty and not overpowering. There are some fantastic layers of flavor going on.

Ingredients:

Steak Recipe

2 approx. 1" thick boneless chuck steaks (approx. 1.5 lbs. total)

For the marinade:

2/3 cup olive oil

1/3 cup red wine vinegar

1/3 cup soy sauce

2 tbsp. brown sugar

3 cloves minced garlic

1 tbsp. dried parsley leaves

1 tsp. coarsely ground black pepper

1 tsp. dried rosemary leaves

1 tsp. dried mint leaves

Put all marinade ingredients in a bowl, or a two-cup measuring cup,
and stir with a spoon until ingredients are thoroughly blended
together. Tenderize the meat by poking repeatedly with a fork.
Place steak and marinade in a large freezer bag. Coat the steak
well with the marinade. Seal the freezer bag and place in a bowl.
Chill in refrigerator and marinate the meat for at least 4 hours
and up to overnight. Grill steaks to preference.

Copyright © 2008 Lee Griffith. All rights reserved.

Marinated, Grilled Chuck Steak Recipe

ABOUT THE AUTHOR: Lee Griffith, a.k.a. "Griff" is the author of several blogs. Griff describes himself as a "former kitchen klutz" who now has a passion for cooking and developing great recipes. Griff would like to send you a FREE E-BOOK with 32 great chili recipes, along with a free recipe every week via email. To receive, simply click on http://optin2.griffsrecipes.com

Check out "Griff's Recipe Report" at http://GriffsRecipeReport.com

Thanks To : Pie Recipe

Homemade BBQ Sauce Recipes

What makes great homemade BBQ sauce recipes? Well, it could be the time and love that you put into making this delectable barbeque sauce for your family to enjoy, or it could be the fresh ingredients that you use.

The barbecue that you create is what make your meals so tasty and wonderful. The main ingredients in all barbeque sauces are either tomato sauce or a combination of tomato puree and tomatoes. Knowing this you should be able to create some of your own recipes that will be enjoyed and passed down through your family.

Steak Recipe

The easiest BBQ sauce can be prepared very quickly. You will need 2 cups of your favorite ketchup, 2 chopped onions, ¼ cup of apple cider vinegar, 1 tablespoon of Worcestershire sauce, ¼ cup of brown sugar, and chili powder to taste. Sautee the onions and then add the remainder of the ingredients. Cook on low heat for around 15 minutes until the mixture thickens. Then brush on your favorite meat.

You can also add or substitute the above ingredients to create some very unique barbeque sauces on your own. You may prefer to add items such as peppers for a nice flavor or even Tabasco sauce for a hotter style.

Now, you can choose your flavorings and spices to add to the tomato sauce. You can use tomato sauce or tomato puree with a whole tomatoes. Try pineapple juice or orange juice for a tropical flavor or add liquid smoke flavoring for that outdoors flavor. You can even use molasses or your favorite pancake syrup to enhance the style of your bbq sauce. Don't just think simple, try the various flavors such as maple or butter pecan to add a new and unique flavor. Either way you are sure to find a delectable recipe that you cook-out party will love.

Homemade BBQ Sauce Recipes

You are free to publish the above article in your ezine or website, provided credit in the form of an (HTML clickable) hyperlink is given to the author.

Hans is author of http://www.steaks-guide.com/ and the barbeque and grill section of http://www.patio-furniture-ideas.com/

Recommend : Steak Recipe BBQ Recipe What is Nutrition

Seared Sesame Encrusted Ahi Tuna Steak Recipe

Tuna is truly an amazing food with a number of benefits that contribute to a healthy lifestyle. Tuna is rich in Omega-3 polyunsaturated fatty acids and has been known to reduce the risk of heart disease. It is also low in fat and cholesterol making it a great alternative to beef. Not only is tuna a powerhouse of nutrition, it is also one of the most delicious sources of lean protein that you will ever sink your teeth into.

Tuna is also easy to cook. Its a hardy fish and holds together well on the grill, in the oven, or on the stove top. The following recipe is one of my favorites and is fairly easy to prepare.

Steak Recipe

I made this particular dish the other day and it was absolutely wonderful. My wife, who normally does not eat big portions, cleaned off her plate and wanted more, so that is a very good sign.

The thickness of the tuna steak you use really depends on how rare you like your tuna. Because you are only searing the outside of your tuna steak, it will not be in the pan for very long. So the thicker the steak, the more rare the center will be.

I personally do not like my tuna too rare, so I usually make this recipe with thinner cuts of tuna. This is just a preference, not a requirement. Many people, including chefs say the only way to eat tuna is rare. I guess you will have to be the judge.

Let us move on to the recipe shall we?

Seared Sesame Encrusted Ahi Tuna with a Cilantro, Garlic and Lime sauce..

I should mention one thing before we begin this recipe . I do not follow exact measurements in recipes. I measure everything by eye, so the following measurements are only to be used as a guide. So don't get too mad at me!

This is optional, but I like to toast the sesame seeds in a dry pan first before I put them on the tuna. The seeds become nutty and aromatic when you toast them. This is highly recommended if you have the time and is quite easy to do. Simply heat a dry pan over medium heat, then add the seeds shaking the pan occasionally. You may have to do this in batches, depending on how many seeds you are toasting. You do not want to overcrowd the pan. Keep an eye on the seeds and make sure they do not burn. Toast them until they darken a bit and start to become fragrant. Remove and let them cool before adding them to the tuna.

INGREDIENTS:

1/4 Cup Black Sesame Seeds
1/4 Cup White Sesame Seeds
1 Tablespoon of Sesame Oil
2 - 6 ounce Ahi (Yellow Fin) Tuna Steaks
Salt and Pepper to Taste

MARINADE/ DIPPING SAUCE

1/ 2 Cup of Low Sodium Soy Sauce (Who needs the extra sodium, right?)
1 Lime (Juice and Zest - If you want more lime flavor, add another)
1- 2 Cloves of Garlic Minced
2 Tablespoons of Honey
1 Tablespoon of Sesame Oil
2 Tablespoons of Freshly Chopped Cilantro Leaves

1) Prepare the marinade. Add all marinade ingredients to a small bowl and mix well. Reserve half of this marinade in a separate container to use as a dipping sauce.

2) Get a glass baking dish or other non-reactive container to marinade the tuna in. You want the tuna steaks to fit snuggly in the dish so that they are surrounded nicely with the marinade. Pour the marinade into the dish and put the tuna steaks in and kind of swirl the marinade around so that you coat the fish well. Cover with some plastic wrap and refrigerate. Another option is to pour the marinade in a large zip lock bag, add the tuna, and then squeeze out the air. Marinade for 30 minutes to an hour, turning the tuna about half way through.

3) Remove tuna from fridge and let stand at room temperature for about 20 minutes or so.

4) Remove tuna from marinade, shaking off any excess marinade and dry on paper towels.

5) Heat a saute pan over medium heat and add 1 tablespoon of sesame oil. The oil should be hot but not smoking.

6) While the pan is heating, arrange your sesame seeds on a flat dish. Roll the tuna around in the seeds pressing down as you roll ensuring the seeds are packed into the tuna nicely.

7) Add the tuna to the hot saute pan and shake it a bit to make sure the tuna does not stick. Sear for 30 to 40 seconds on both sides.

8) Remove and serve with the reserved dipping sauce.

For side dishes with this recipe I usually keep things pretty bland as I don't want anything to compete with the flavors in the tuna. So I usually prepare a side of steamed green beans with a bit of butter, salt and pepper or other vegetable along with some lightly seasoned jasmine or basmati rice.

There you have it. I do hope you enjoy this Seared Sesame Encrusted Ahi Tuna recipe. I am not a big wine drinker, but for those of you who like a glass or two with dinner, I heard a nice Pinot Grigio goes quite well with Tuna. Buon Appetito!

Seared Sesame Encrusted Ahi Tuna Steak Recipe

Ralph Serpe is a passionate home cook and founder of http://www.chefability.com. Chefability.com offers great recipes and cooking tips for aspiring chefs and home cooks. Visit us today for more healthy seafood recipes.

Thanks To : What is Nutrition Pie Recipe

A Simple Meat Rub You Can Make Yourself

You may have noticed a wide variety of "dry rubs" available at grocery stores and specialty food stores lately. These fragrant combinations of herbs and spices add texture, color, and, of course, flavor to everything from steaks to chicken. Sometimes though, the commercial rubs are very salty and many contain MSG, which may give some people a headache. So why not try to make your own dry rubs with whatever herbs and spices you have in your pantry or spice rack?

Try this basic rub which is enough for about 10 steaks.

Steak Recipe

Basic Steak Rub

1 tsp. chili powder

1 tsp. salt

1 tsp. garlic powder

2 tsp. paprika

3 tsp. cinnamon

4 tsp. brown sugar

2 tsp. oregano

3 tsp. ground cumin

Combine the ingredients in a large, shallow baking dish. Place one steak in the dish and gently pat it down to coat the bottom side of the meat with the rub. Flip the steak over to coat the other side. Gently rub the mixture into both sides of the meat.

Repeat the process for each steak. Let the steak rest for about an hour or so, coated with the rub, then grill as usual once the steaks are at room temperature.

NOTE: Throw away any of the leftover rub that came into contact with the raw meat.

Serving the Steaks: Serve steaks without steak sauce since it will overpower the rub and you will only taste the steak sauce.

OTHER HERBS & SPICES TO TRY IN RUBS:

Marjoram, basil, thyme, rosemary, oregano, lemon pepper, dry mustard, celery salt, red pepper flakes, Chipotle powder, etc. - experiment until you get just the right combination of ingredients for your version of the perfect rub.

A Simple Meat Rub You Can Make Yourself

Visit the Three Angels Gourmet Co. at http://www.threeangelsgourmet.com and sign up to receive two free ebooks with quick recipes and tips for easy entertaining.

Suzanne Lieurance is a fulltime freelance writer, children's author, and The Working Writer's Coach. Find out more about her writing and coaching services at [http://www.lieurancegroup.com]

Thanks To : BBQ Recipe