Steak Broiling in Oven - How Do I Broil Steak in the Oven?

I have heard so many people recently ask me how do I broil steak in the oven? First we have to start with an introduction to exactly what a broiler is. A broiler can be an effective way to cook steak in the oven when a grill is not available. We have talked about how to bake a steak, a similar technique compared to how to broil a steak in oven. An oven cooked steak has some clear taste differences than grilling or broiling. What gives grilled meat the taste is a chemical process called the Maillard reaction. This process is the term for the browning of meat. The Maillard reaction, along with the flavors imparted by a wood or charcoal fire, is what sets grilling apart from other methods of cooking meat.

Solely baking steaks doesn't have the same Maillard reaction. When I refer to solely baking steaks I am talking about a dry, surround heat, in a conventional oven, no fan for convection. I do not recommend you cook steaks this way from beginning to end. I will try to explain a better technique on how to successfully serve an oven cooked steak using the boiler.

Steak

A popular question arises of how long do you broil steak exactly? The key is to look at this as a two step process. Unlike our baking technique, when broiling we oven bake first in order to pre-cook the steak. Place your seasoned steak on a sheet tray and place it in a preheated conventional oven for 7-8 minutes in a 325 degree oven. A thick cut 1 to 2 inch steak may take longer. Remove from the oven and let stand until service. This should be done no more than an hour before serving time. With this technique we are cooking the internal portion of the steak first.

The next step is to actually broil a steak in the oven. With the same pan place steaks no more than 3 inches from a well heated broiler. If you're not familiar with broilers, it is top down heat which means your steak will only cook on the top side, one side at a time. At this point our oven cooked steak is cooked and we want to achieve some browning for the maillard reaction. The actual broiling of the steak should only take 2-3 minutes per side. We are simply looking for some browning for flavor. Some chefs will brush honey or a sweet glaze at this point in order to maximize the browning process.

Another question many people are asking is what temperature do you broil steak? Most broilers will give you two options when it comes to temperature control. High or low. With this technique of broiling steaks we recommend the high broiler setting. Remember, steaks are already cooked we are simply trying to achieve some browning. The actual broiling of the steak should only take 2-3 minutes per side. Steak broiling in oven is a very popular way to cook many steaks especially inside.

Steak Broiling in Oven - How Do I Broil Steak in the Oven?

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Homemade Steak Marinade Recipes For the Perfect Steak

Using easy steak marinades is the perfect way to transform an ordinary steak into something extra special. A marinade recipe is meant to enhance the natural flavors of the meat rather than overpower them and there are many steak marinade recipes you can try.

The best marinade to use is the one featuring your favorite flavors. For example, a lot of people enjoy rich, meaty steak marinades and popular steak tips marinade ingredients include soy sauce, Worcestershire sauce, A1 sauce, chili powder or chili sauce and red wine because these rich flavors really bring out the taste.

Steak

There are also citrus-based marinade recipes, fruity marinades and many more kinds. Some people prefer to cook their steak without a marinade but most find that a marinade can add a wonderful flavor to their meat.

Easy marinades are not just for adding flavor either. They have a tenderizing effect on the meat to make it extra soft and juicy.

Steak Tips Marinade with Worcestershire Sauce

This recipe makes enough steak marinade for twenty average size steaks but you could halve it if are making a lot less. You can marinate whole steaks or steak tips, which are just steaks in smaller pieces.

You will need:

• 1 cup vegetable oil
• 3 tablespoons Worcestershire sauce
• 1 onion, sliced
• 1/2 cup soy sauce
• 2 tablespoons A1 sauce
• 2 cloves garlic, minced
• 1 tablespoon black pepper
• 1/4 cup fresh lemon juice
• 2 tablespoons prepared Dijon mustard
• 1/3 cup red wine vinegar

How to make it:

Combine all the ingredients in a medium sized bowl and marinate your steak for at least a couple of hours. You might like to get inch thick sirloin steaks, or a similar cut, and let them marinate for about six hours, turning them over a few times. Fire up the grill and cook the steaks to medium rare or however you like them.

Homemade Steak Marinade Recipes For the Perfect Steak

A marinade is a great way to add flavor and tenderness to any kind of meat. Adding several easy steak marinades to your recipe collection will help you to make perfect steak every time. No matter what cut you choose, a marinade can make the most of it by adding flavor and depth.

The best steak marinade is one that makes a mouthwateringly tender steak bursting with flavor. Just thinking of how it will melt in your mouth can make you hungry. In order to make a steak like this every time, you need a good recipe. Check out the steak marinade recipes at EasySteakMarinades.net and find the perfect concoction for your next steak.

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How To Cook Swordfish Steaks - 3 Great Recipes For Seared Swordfish

Fish and seafood lovers everywhere will already hold juicy, flavorful swordfish in high esteem. If you have never tried this fish, you are in for a real treat. The following recipes offer three different possibilities for cooking your swordfish steaks and each recipe is easy enough for beginners.

Seared Swordfish With White Wine

Steaks

You will need a pair of one inch thick swordfish steaks, weighing six ounces each. Pat the fish dry and use salt and pepper to season it. Heat half a tablespoon of olive oil with a tablespoon of unsalted butter in a skillet over a medium to high heat, and then saute three finely sliced shallots with a little salt for a minute. Push them to the side of the pan and add the fish.

Saute it for three minutes, then turn it over and add quarter of a cup of dry white wine, a tablespoon of chopped capers, and a tablespoon of water. Simmer for three minutes or until the fish is cooked right through. Divide it between two serving plates.

Stir a tablespoon of chopped fresh parsley leaves into the sauce and spoon it over the cooked fish. This is great served with potatoes, green beans, and perhaps a glass of lightly chilled Sauvignon Blanc or Pinot Blanc on the side.

Seared Swordfish With Cilantro

Rub some black pepper into a pair of one inch thick swordfish steaks. They should weigh about eight ounces each. Let them sit for five minutes. Combine two tablespoons of olive oil with quarter of a cup of chopped fresh cilantro leaves, half a thinly sliced red onion, and a sliced orange in a bowl.

Heat three tablespoons of olive oil in a skillet over a moderately high heat and cook the fish for three minutes per side. Serve it with the red onion dressing.

Seared Swordfish With Fruit Salsa

This recipe is really flavorful and you will find that the peppery taste of the arugula and the sweet yet savory tasting nectarine salsa are wonderful accompaniments for the seafood. You can use peaches instead of nectarines if you like.

Combine two diced nectarines with half a cup each of diced red onion and chopped fresh cilantro, quarter of a teaspoon of salt and three tablespoons of lime juice in a bowl. You can also add a seeded, chopped jalapeno if you want to.

Combine a teaspoon of oil with six cups of baby arugula in another bowl. Heat two and a half teaspoons of oil in a skillet over a moderately high heat. Cut a pair of twelve ounce swordfish steaks, which are one inch thick, into portions, and sprinkle them with salt and black pepper.

Cook them for seven or eight minutes in total, or until they are opaque in the center. Make sure you do not overcook them, else they will dry out. Divide the arugula between four serving plates and top with the cooked seafood and salsa.

How To Cook Swordfish Steaks - 3 Great Recipes For Seared Swordfish

A lot of people shy away from cooking seafood but it is so easy to prepare! Why not try cooking swordfish steaks to impress your partner or combine your favorite fish to make a tasty seafood chowder recipe for tonight's dinner?

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Steak Marinade Recipe

If you are looking to prepare a great steak, you need a great steak marinade. A marinade will add incredible flavor to each bite of steak. If you are looking to prepare a steak marinade, you will find a great variety in the different types of marinade available. Some like their marinade spicy, other sweet, and others tangy. Below are a few different types of steak marinades. See which style you prefer and enjoy.

Basic Steak Marinade Recipe

\"recipe Steak\"

1 cup olive oil
1/2 cup soy sauce
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
1 tablespoon dijon mustard
3 tablespoons Worcestershire sauce
1 tablespoon freshly ground black pepper
1 tablespoon salt
1 clove minced garlic

Combine the above ingredients. For best results, let the steak marinade overnight. You can also use the left over marinade to baste the steak while it is cooking.

Spicy Steak Marinade Recipe

2 Cups beer
1/2 cup olive oil
1/2 cup vinegar
1 tablespoon minced garlic
1 teaspoon cayenne pepper
1 tablespoon horseradish
1 teaspoon chili powder
1/2 teaspoon salt
1 tablespoon lemon juice

Mix together all the above ingredients. For best results, marinade the steak overnight. You can also use the left over marinade to baste the steak while it is cooking if desired.

Sweet Steak Marinade Recipe

1/4 cup beer
2 tablespoons teriyaki sauce
2 tablespoons brown sugar
1 tablespoon lemon juice
1 medium yellow bell pepper, diced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

Mix the above ingredients. For best results, marinade the steak overnight. You can use the left over marinade to baste the steak while it is cooking.

Coca Cola Steak Marinade Recipe

For a twist, try this steak marinade that uses coca cola. You may be a little scared at first, but this actually tastes pretty good. This marinade goes best with flank steak.

1 quart Coca-Cola
2 cups olive oil
2 cups vinegar
4 cloves garlic
1/2 teaspoon salt
1/2 teaspoon black pepper

Combine the above ingredients and let the steak marinade for at least 6 hours.

No Exact Recipe

Feel free to modify the above recipes to meet your tastes. If you feel that a certain spice or other sauce would add to one of the marinades, feel free to add it and see if it improves upon the taste

Where to Cook the Steak

After applying your perfect steak marinade recipe, the question is how to cook the steak. Many people have different views on the proper way to cook a steak. However, grilling is the best option. How long to cook the steak is where people disagree. Some like their steaks rare, while others go for the well done approach. The great thing about the above steak marinade recipes is that they will go with a steak cooked to any wellness. These steak marinades are a great complement to the steak flavor and will make you a big hit and your next barbecue.

Steak Marinade Recipe

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Beer Gardens - Microbrewery Craft Beer Basking In the Sun and Taking On Some Shade

When you think of beer the word garden doesn't seem to fit next to it. Sure hops are grown, same with barley, and rice but those ingredients are grown on farms not gardens. Nevertheless beer gardens are real things and they are beginning to catch a buzz around the states.

A beer garden is a large outdoor setting that's shaded by trees, the ground is gravel not road, and the seats are communal benches not chairs. People come to a beer garden to enjoy beer, food, each others company, and the good ole outdoors. Rare that one sees this in the states since most establishments only offer a patio or terrace with tables and chairs. Communal seating? Doesn't sound very American does it? That's because beer gardens actually originated in Bavaria, Germany.

Steak

In the 19th century beer gardens began to spring up in Germany. King Ludwig I (King Louis I) ruled as did the dark lager. These lagers needed to be brewed in the winter since it had to be brewed at 4 and 8 degrees Celsius. In the summer these beers would be served but needed to remain cold as well. The breweries dug cellars into the banks of the river Isar in order to store the beer, covered these cellars with gravel for insulation, and finally planted chestnut trees so the leaves would shade the beer.

Since all of the large breweries were doing this and people still wanted to drink beer, these areas were quickly becoming hot spots for the people of large cities such as Munich. With gravel at your feet and shaded chestnut tress over your head the name Biergarten or beer garden quickly took it's roots in the German culture.

Smaller breweries still existed in Munich at the time and were feeling the loss of patronage from the citizens of Munich and decided to petition King Ludwig I to forbid the selling of food at these establishments. While the king granted this the larger breweries allowed customers to bring their own food. It was quite a battle over patrons, one that would rival America's gas wars in the 1980's. Later the decree that no food would be served was removed but according to the Bayerische Biergartenverordnung (beer garden decree) patrons in Germany are still allowed to bring their own food to the gardens.

Beer gardens while popular in Germany have only just started to take their roots in America. The oldest garden in the United States is Bohemian Hall, New York. Serving sausages and traditional German fare and beer. While they don't serve a lot of craft beer, they do serve some micro breweries, and the beer drinking community of New York is brought to together every weekend at Bohemian Hall.

Stone Brewing has opened Stone World Bistro and Beer Garden in Escondido, California. This establishment is completely opposite to Bohemian Hall. The establishment is beyond beautiful and very lavish with leather and oak all over. Offering 120 bottles of craft beer and 33 micro breweries on tap. That's a lot of beer. Not one beer offered is a light lager (fizzy and macro brewed), the only beer offered is exceptional micro brewery craft beer.

The food at World Bistro is considered top notch for the United States. Nothing but organic and locally raised graces their menu. They take absolute pride in what they serve showcasing steaks, pork, greens, and deserts that not only look fantastic but deliver on flavor; just like Stone's Beer.

Beer gardens are appearing all over the United States. These are just two examples of beer gardens you can visit either on the east or west coast. Google the nearest garden near you and see what pops up. Remember though, in order to be considered a beer garden it must be communal seating, outdoors, and shaded by trees. With micro breweries becoming more and more main stream year after year, expect establishments to add gardens and beer gardens, as establishments to open up. Head to the garden, have a pint and laugh with some friends and truly take part in a tradition that has spanned over 100 years.

Beer Gardens - Microbrewery Craft Beer Basking In the Sun and Taking On Some Shade

Marc Bayes is an expert author and scholar on Craft Beer as well as a certified beer server. Want to know more about craft beer, new releases, great breweries, and amazing events involving the world of beer then head over to http://www.notyourdadsbeer.com Sign up, take a look around, and join the conversation. Always on Face Book: http://www.facebook.com/notyourdadsbeer

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Wine Trails - Pennsylvania's Charming Wine Country

As part of a recent eastern state swing, we discovered abundant clusters of wineries and wine trails all along the southern and eastern boundary of Lake Erie, from Ohio to New York. Along the way, a small area of Pennsylvania awaits, offering the wine traveler a chance to visit some of the Keystone State's most prominent wineries. This area is part of the Chautauqua Lake Erie Wine Trail, one of 11 wine trails encompassing Pennsylvania wineries.

Like most states in this general geographic area, Pennsylvania has a long history of grape growing and wine making. At present, the state ranks fourth nationally in grape growing and eighth for overall wine production. As you might expect, there are plenty of Pennsylvania wineries to explore, with the state's varied topography offering many distinct types of grapes and wines.

Steak

Erie: Pennsylvania's Great Lake Port City

Fresh off a highly enjoyable stay in Buffalo and Niagara Falls, we hopped on I-90 for the short 90 mile drive over the border to Erie, Pennsylvania's only Great Lake port city.

We'd last been to Erie in the late 1980's, and the change is dramatic and readily evident. The harborfront, at one time home to railyards and heavy industry, is now a welcoming destination, blending nicely with the diverse and eclectic downtown area.

Erie has become a destination for several reasons. This small city, population just over 100,000, is located at the intersection of two major interstates. Almost directly between Buffalo and Cleveland, Erie offers the amenities of a big city with the ease of navigation of a smaller town.

And of course, there's the harbor and the tempering effects of Lake Erie, a Great Lake that has sprung back to life in recent decades. The very scenic Presque Isle State Park juts out from downtown Erie into the lake, protecting the harbor and serving as a naturalist's paradise. With many items on our sightseeing agenda, we settled into the aptly named Erie Lighthouse Inn for a three night stay.

Arriving at lunch time, the waterfront beckoned. We opted for lunch at the Sloppy Duck Saloon, on Bayfront Parkway with the perfect view of Erie Bay and Presque Isle. Two plates of steamed mussels, the sauteed calamari, and a lake perch sandwich put us in the right frame of mind to explore nearby Presque Isle State Park.

Presque Isle State Park, a French term meaning "almost" an island, extends almost 7 miles into Lake Erie. We opted for a 90 minute boat cruise, allowing us to encompass the park and enjoy Lake Erie and Erie Bay from the water. If you're a swimmer or sunbather, you've got 13 beaches to choose from and a recommendation from Conde Nast Traveler magazine for good measure. Hiking, canoeing, picnicking, and bird watching are other readily available options. Designated a National Natural Landmark, Presque Isle welcomes more than 4 million visitors a year. Top it off with a visit to the top of the waterfront Bicentennial Tower, affording 360 degree views of Lake Erie, Presque Isle, and downtown Erie. Do make a point to visit here!

Approaching late afternoon, it was time to get reaquainted with the city of Erie. First stop = Erie Brewing Company, a local microbrewer offering tastings Fridays and Saturdays 3-6 p.m. You can find their beers in several states surrounding Pennsylvania. We recommend their flagship brew, Railbender Ale, along with the summery Sunshine Wit and the hoppy and citrusy Misery Bay Pale Ale.

Downtown Erie

What a pleasant surprise to rediscover downtown Erie! Not only has the harborfront area been revitalized, but the adjacent downtown district now offers all kinds of shops, restaurants, and performance venues. Downtown Erie is reasonably compact and very walkable, and parking is a breeze. Roughly 14 blocks in length and 4 blocks wide, downtown Erie hosts frequent block parties and is the center of area entertainment options.

Erie's State Street is the main downtown thoroughfare, bisecting the downtown from the bayfront south. Most of the shops, taverns, restaurants, and coffee houses are on or near State Street. Stroll the area as we did, and pop in wherever strikes your fancy.

Our first night's dinner was at the highly enjoyable Plymouth Tavern, a downtown mainstay for 35 years. Conveniently located at 11th and State, this friendly local place serves up some of the best chicken wings we've tasted. Their impressive beer list will have you pondering what to try next, but don't overlook the food menu. There are food and drink specials every night, and plenty to choose from. When in doubt, opt for any of the deli sandwiches or our favorite, the Chicken Philly, stuffed with grilled chicken, sauteed onions, and melted provolone.

After a few more stops throughout the evening, it was time to get refreshed for our next day's agenda, filled with Erie area attractions and winery visits.

The next morning after breakfast, we opted for a few hours at the Erie Zoo and Botanical Gardens. This combination of zoo and gardens is a great idea, and something more cities should consider. Wander around this 15 acre park and view over 400 animals and thousands of plants. If you're lucky, your visit will coincide with one of the zoo's many educational programs designed to let visitors get up close and personal with the animals. Check their website for more details.

Wineries of the Chautauqua Wine Trail: Day One

From the zoo, it's a short 15 mile drive east to the beautiful Victorian themed town of North East, home to 5 wineries on the Pennsylvania portion of the trail.

As you enter North East, you'll notice and even catch the fragrance of thousands upon thousands of grape vines. Agriculture and grape growing are a source of community pride here. In fact, Welch's Grape Company has a production plant in North East, and various festivals celebrate the grape and other crops. The rolling terrain and proximity to Lake Erie make this an ideal grape growing climate.

In our sights for the afternoon were two of Pennsylvania's oldest wineries, Penn Shore Vineyards and Presque Isle Wine Cellars.

Penn Shore Vineyards, open since 1970, is one of the first wineries established in Pennsylvania. It's a big, inviting place that offers tours to a few hundred people daily. The tour takes you through the wine cellars, bottling operation, and finally the tasting room.

Penn Shore offers all sorts of approachable wines, and a few surprises as well. There's a full line of reds, whites, and sparkling wines. We enjoyed the Bianca, a semi dry white, and the richly flavored Burgundy. We also bought a bottle of Penn Shore Champagne, and wish we'd bought more. Dry but not too dry, and perfectly carbonated, we thought it was far better than many imported champagnes.

Presque Isle Wine Cellars is another Pennsylvania veteran, having opened their doors in 1968. Wine making is just part of the business here, as Presque Isle also is well known as a wine supply and grape juice operation.

When you visit, try the Falling Waters Sparkling Wine for a real taste of this area's grapes. It's a sparkling white, with a pleasant fruity finish. Not to be outdone is the Freeport Red, which practically explodes with rich berry flavor and aroma. Finally, we recommend the Reflections of Lake Erie White, a blend of Riesling, Vidal, and Cayuga.

Approaching mid-late afternoon, it was back to Erie for a sweet treat and a visit to another Erie original, Romolo Chocolates. This local chocolate manufacturer and retail facility is renowned for their outstanding chocolates. Spend some time here and buy a box or two ... chocolate and wine are great companions!

An Evening In Erie

For dinner, it was back downtown for a stop at the BrewErie at Union Station, located on 14th Street one block west of State. Housed in an historic train station, the BrewErie is a perfect place to enjoy local beer and approachable fresh cuisine. Entrees are served with a side salad and spent grain muffins from the brewing operation. Try the Union Station Platter, a combination of corned beef, beer brats, and ale marinated steak. Yum and then some!

With daylight still with us and a great meal to work off, a stroll was in order. State Street fits the bill! You can meander up and down the blocks, poking your head into any number of shops, bars, or coffee houses. Sherlocks Park Place at 5th and State offers live music, or opt for live theatre at the Erie Playhouse on 10th Street. For shopping, there's Accents By The Bay on 5th Street, and Erie's family owned treasure, Kraus Department Store on Parade Street, in business since 1886.

Wineries: Day Two

Morning brought another gorgeous day, ideal for wine touring. Three were in store for the day, but first we spent a few hours at the Tom Ridge Environmental Center at the gateway to Presque Isle.

This "green" environmental center, free to the public, is designed to educate visitors about Presque Isle and other important environmental issues. The TREC is an interactive experience, with an orientation film introducing visitors to the natural wonder that is Presque Isle.

Plan for a few hours at the TREC. There's a great nature shop and gallery, cafe, educational exhibits, and much more. We truly came to appreciate the efforts of various environmental agencies housed here, and learning more about beautiful Presque Isle.

After a quick bite at TREC's Sunset Cafe, it was off to North East to visit the remaining three wineries on the Pennsylvania portion of the Chautauqua Lake Erie Wine Trail.

First stop was Heritage Wine Cellars, with a history as long as the rows of grape vines proliferating this area. This family farm and winery is run by 6th generation Bostwick family members, whose ancestors purchased their 100 acre fruit farm in 1805.

Open as a winery since 1976, the vineyard is largely Concord grapes, most of which are used for juice. Some are used in wine as well, so do plan a stop here to taste some of the freshest clean wines on this wine trail.

We felt the reds starred here. In particular, we liked Solebury Red, a unique semi dry red with a light berry fruity finish. Just as enjoyable was the Blush, an easy drinker perfect for picnics or happy hour. If you're in Erie and can't get to the winery, you can buy Heritage wines at the Millcreek Mall, the largest shopping mall in the area.

Next up was Arrowhead Wine Cellars. Owners Nick and Kathy Mobilia harvest most of the wine making grapes themselves, directly from their 250 acre North East farm. This is truly a destination, with a large gift shop with all sorts of interesting items, and a fruit stand next door. A rich Chardonnay, crisp Pinot Grigio, and a fresh and sweet Concord were among several we tasted. Be sure to stop at the fruit stand - it's ideal for a mid afternoon snack.

Last but certainly not least in this journey was Mazza Vineyards. Since 1973, the Mazza family has proudly produced some of the best Germanic style wines anywhere. Upon arrival, you'll be greeted inside the beautiful Mediterranean style main building, where you can opt for a tour or proceed to the tasting area or gift shop.

This evolving winery produces not only a full range of reds, whites, and fruit wines, but specialty sherrys and ports as well. We opted for the Riesling, upon a recommendation from a BrewErie waitress. And it's fantastic, with fruity overtones and pleasantly crisp finish. The Port, aged in bourbon barrels, has delicious fruit flavors (we sensed plum and dark cherry). We also took home a few bottles of Country White, a pleasant and mildly sweet white blend.

Final Touches

After leaving Mazza Vineyards, we followed another tip to visit The Kelly Hotel for happy hour and to rest our feet. Once a hotel in years past, The Kelly Hotel is an old roadhouse structure with a warm welcoming restaurant inside. It's actually just over the border in New York, with a charming old bar and lots of friendly people. We wished we'd arrived at dinner time, as the menu looked marvelous, but alas it was just a happy hour snack of chicken wings and a cold beer on draft. This is an "in the know" place to stop, with hardwood floors throughout and a great old tavern feel.

Finally, we headed back to Erie, anxious to create one more memory on the bayfront. There's no better place to do so than Smugglers Wharf. Simply put, this is a great restaurant with a great view. There's a lively, casual crowd and the food is as good as the bayfront and Lake Erie view. We opted for lake perch and steamed mussels, both perfectly prepared and served with a smile.

And we suppose that's a perfect way to close this travelogue. Everywhere we went in Erie, we were greeted with a smile. Take the time to visit this friendly city and enjoy all the area has to offer. Whether you're there for wine travel or not, we're certain you'll enjoy your stay.

Wine Trails - Pennsylvania's Charming Wine Country

Are you interested in learning more about unique U.S. wine travel destinations? Subscribe to our free wine travelogue ezine at Wine Trails USA, and explore a new wine trail twice a month. Each issue is packed with travel tips, wine tasting commentary, and recommendations for your wine travel experience.

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GPP For the Bulk Season

By the end of the summer we wait for this time of year when we can trade our bathing suits for hoodies and the grilled chicken salads for steak and potatoes. It's bulk season, right? And this year you're serious! With every bite, your one forkful closer to the beastly physique you've been striving for every season. Just think, that bacon cheese burger is building your cobra-like lats and that cheese cake at the Christmas party? Massive forearms and brute grip strength will be yours! While pint after pint of holiday cheer pushes those abs out in massive, distended glory!

Or could this be one of those rare incidences where quality does trump quantity? Considering that you can only naturally put on up to 0.5 pounds of muscle a week and around 10-15 pounds a year, is it completely necessary to pack on massive amounts of weight in the "off season?" It might be tough to swallow but some of that extra poundage is a bit more quantity than quality. Even when gaining size and strength, the male body especially isn't required to go above 12% body fat to do so. Wanting to put on muscle is no excuse to get fat. This might be very disappointing for some but consider this: The more extra body fat you put on, the sooner you'll have to start dieting in spring and the tighter your nutrition will have to be. That's right, forget the cheat meals. But there's good news. I'm not trying to tell you what not to eat. Hell, it's the holidays. But let's look at this from a different perspective. What I can help you with is turning your body into even more of a food burning machine. Not only will this compliment your caloric influx but give you an opportunity to condition weak areas and boost your recovery time. So if you find yourself knee deep in eggnog with a mouth full of sugar cookies, read on.

Steaks

As a female power lifter competing in the 123 weight class, I work to stay as lean as I can while consistently increasing my lifts. I need to make the most of every pound of body weight in order to be successful in each meet. I have 4 world records and 2 American records to defend. Needless to say, I take my condition very seriously. It can also be a challenge to keep the holiday pounds off to save me the trouble of dieting later to make weight. Even though you might be looking to pack on some size, our goals are not so different. The beauty to GPP intervals is that there is no end to possibilities no matter what your specific goal may be. They are ever adjustable. As Louie Simmons of Westside Barbell writes, they can even be used to specifically condition your weaker areas while increasing your overall work capacity.

No matter the season, pre or post contest of any sort, you need to keep your body conditioned. GPP is necessary in all stages of the game. We use the term GPP (general physical preparedness) to describe the process of increasing the body's work capacity. We also use it to avoid dirty words like "cardio" or "calorie burning." There are infinite possibilities and combinations. For our holiday purposes, the idea is to combine any conditioning movements in an interval style. The term interval refers to short intense bursts of exertion followed by a brief recovery period. This training pattern will push you mentally and physically to new limits. The interval style allows your body work intensely and get much more work done in a shorter period of time. Training this intensely has proven time and again to keep the heart rate elevated long after the training session is over. Even up to 24 hours! So while you're sleeping and eating, your body is still struggling to recover. For you, that's a great thing. The longer and harder your body has to try to recover from intense exertion, the higher your heart rate stays. The end result is burning more calories per hour on the couch. Meanwhile, you're spared the boredom and tediousness of steady state cardio (generally reserved for very low carb diet phases anyway). Your glucose stores are plenty full so tap into them and get bigger, stronger, faster and stay leaner.

These GPP/Interval style sessions should be put at the end of your workout and never before. If your regular work out takes longer than 45-60 minutes it would be best to save this workout for later or even 24 hours after a major workout to boost recovery. This is truly multitasking at its best. But keep in mind, after 45-60 minutes your testosterone level falls off a bit and you just won't have the tenacity you need to reap the full benefits of this bonus work out. The GPP interval sessions can range anywhere from a "no excuse 5 minute quickie" or a 30 minute slaughter. But no longer! Remember, intensity is the key to keeping the heart rate elevated longer and increasing your overall condition.

Here are some general conditioning examples but don't be afraid to get creative. I encourage you to mix some of your own exercises with conditioning movements to work on your specific trouble areas that could use some catching up.
General Conditioning Examples

1. 5 minute kettle bell tabata: 5 minutes of heavy swings using a 20 seconds on and 10 seconds rest pattern. Feeling brave? Try it with KB or DB snatches.
2. 15 - 30 minutes treadmill/jump rope intervals: walk one minute very steep uphill at a steady pace followed by one minute of quick jumproping.
3. 5 - 10 minute Thruster/Burpee combo: 20 seconds of thrusters, 20 seconds full burpees (complete with push up and triple extension) followed by 20 seconds rest

Upper Body Assistance Example

1. DB power cleans 15 - 20 reps, Alternating Renegade Rows for 20, plyo push up for 10, 30 seconds rest.

Lower Body Assistance Example

1. Sled dragging 5 minutes, 30 KB swings, 25 situps.

Work on flexibility even! Tight Hips?

1. 24 total alternating reverse lunges from a platform, 15 bridges, 30 second plank

GPP For the Bulk Season

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Steak Cooking Tips

These great steak cooking tips will help you cook the sort of steak that you thought only professional chefs could create!

· One of the most important steak cooking tips is to start out with a good steak in the first place! A poorly cooked steak that is of prime grade will still likely taste better than a low grade steak that is cooked well.

Steak

· Look for a steak with marbling throughout. This will ensure that it is flavorful and remains juicy.

· For a great steak, get a great cut of meat like top loin or filet mignon.

· Refrain from cutting open your steak to see if it is done! Doing so will release valuable juices.

o To see if your steak is done, touch it! A firm steak is well done, a springy steak is medium, and a soft steak is rare. The more often you cook your steak, the more obvious this will be.

o If you have a meat thermometer, use it! A medium rare steak will be about 145 degrees.
· Ditto on turning your steak with forks - you want to keep all of the juice and flavor contained in the steak. Instead of using a fork, use tongs (long-handled ones are best... then you do not have to get too close to the heat).

· Realize that if you have a large and thick cut of meat, it will continue to cook, even after you have removed it from the oven. Therefore, take it off a little early or serve them immediately!

· Do not be worried about cooking and serving a rare steak. Once you have browned all sides of the steak, you have effectively killed off any bacteria. This is because the steak can only be contaminated with bacteria on the outer service. Therefore, you simply need to make sure that the outside of the steak has been thoroughly cooked.

· Use seasonings and marinades to enhance the flavor of your steak, not to mask it. You may find that you do not need any seasonings beyond salt and pepper! A good steak will already be tender.

· When grilling, be sure that the grill is extremely hot. When it is very hot, it will sear the outside of the meat and lock in the juices. (For the same reason, preheat your broiler if you are cooking your steak in it).

· If cooking your steak in a pan, be sure to oil your steak rather than the pan.

· Once you are done cooking your steak, take it off the heat source and let it "rest" for at least five minutes. This will allow the juices to spread out.

Steak Cooking Tips

Anne Clarke writes numerous articles for websites on gardening, parenting, fashion, cooking, and home decor. Her background includes teaching and gardening. For more of her articles on cooking and meats, please visit Big Sky Filet Mignon [http://www.bigskyfiletmignon.com].

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Grilling Tips - I Want My Steak Medium Rare, But How Long Do I Grill It?

These listings are for outdoor cooking on a gas or charcoal grill. Make sure that chicken, hamburgers, and seafood are fully cooked before serving. Steaks can be cooked to any desired texture. Pork and lamb products should be cooked until the interior is pink.

MEAT & GRILLING TIMES for your Gas Grill or Charcoal Grill

Steaks

BONELESS STEAK - Marinate if desired. Steak should be 1/2 - 1" thick. Grill for 8 - 14 minutes for medium rare, 12 - 18 minutes for medium, turning once.

BONE-IN STEAK - Marinate if desired. Steak should be 1/2 - 1" thick. Grill for 7 - 14 minutes for medium rare, 11 - 18 minutes for medium, turning once.

CHICKEN BREASTS - Boneless products cook more evenly. Chicken breasts can be cooked as is, or pounded thin for quicker cooking time. Grill until thoroughly done and juices run clear, about 8 - 12 minutes, turning once.

FISH FILLETS - Cook until fillets flake easily when tested with a fork. Grill for 4 - 6 minutes per 1/2" of thickness, turning once.

FISH STEAKS - Tuna, salmon, halibut, swordfish steaks should be 1/2 - 1" thick. Marinate before cooking if desired. Grill for 4 - 6 minutes for each 1/2" thickness.

GROUND BEEF PATTIES - Patties should be 1/2 - 3/4" thick. Grill until thoroughly cooked. Cook for 10 - 16 minutes, turning once.

HAM STEAK - Precooked ham steaks should be grilled until heated through, 6 - 10 minutes, turning once.

HOTDOGS AND SAUSAGES - For precooked products, cook until heated through, 4 - 6 minutes. For raw products, first precook in skillet until almost done, then finish cooking on grill 8 - 12 minutes until thoroughly cooked, turning frequently.

LAMB CHOPS - Chops can be bone-in or boneless, 1/2 - 1" thick. Grill for 12 - 16 minutes, turning once.

PORK CHOPS - Chops can be bone-in or boneless, 1/2 - 3/4" thick. Grill until only slightly pink in center, about 12 - 16 minutes.

PORK TENDERLOIN - Cut boneless tenderloin in half lengthwise. Cook for 12 - 18 minutes, turning several times.

SHRIMP - Grill until shrimp turn pink and are springy to the touch. Cook for 5 - 7 minutes.

No matter what you are grilling, the flavor will be determined by what you cook it on, as in a gas grill, charcoal grill or wood flavored grill.

Grilling Tips - I Want My Steak Medium Rare, But How Long Do I Grill It?

You can get more information about Gas Grills [http://www.outdoorgrillsandsmokers.com] or Charcoal Grills at [http://www.outdoorgrillsandsmokers.com]

Brad Vitosh

Owner

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How To Cook The Best Steak In The World

Every person likes their steak cooked a different way, so throughout this article I will make sure that I cover each possible different way so that you will always get the best result for yourself or whoever you cook for.

There are several different cuts of beef that will make a great steak, and there are also many grades of beef to consider, depending on what the cow was fed on the farm, so your first step is to choose which one you would prefer. The choices include rump, scotch fillet, porterhouse, eye fillet and T-bone as the main premium cuts generally eaten. The beef's grading will come down largely to marbling and maturity of the meat. There is a debate as to which is better out of grain-fed and grass-fed cattle, and really the answer is grass-fed beef is healthier for you as it is the most natural form of the cattle, while grain-fed beef will have a lot more marbling and flavour, so I will leave that choice up to you which way you want to go. As for maturity, I recommend finding a butcher that will hang your meat for quite a long time in their meat locker before carving it, I have found that 27 days is ideal. This will help tenderize the meat by having it stretched out and relaxing the muscles, to give you the best possible final result.

Steak

The rump and porterhouse are firmer cuts, and the rump in particular can be a bit tougher and chewier than the rest, and you will find a strip of fat at the top of each of these steaks, which will help flavour and tenderize the steak during the cooking process. Both these cuts I would recommend eating rare to medium-rare (I will discuss steak doneness a little later).
Meanwhile the scotch fillet will come very nicely marbled with fat throughout, and can usually be distinguished by a C-shaped piece of fat close to one side. Due to the marbling it will be very tender and full of flavour (however if you're on a diet it may be one to avoid for now), and I recommend eating it medium-rare to medium.

The eye fillet is the most tender cut of beef, and will normally be free of fat, although this also means you may need to do something extra to add some flavour to it, the most popular way being to wrap bacon around it during cooking, so the fatty flavours of the bacon are absorbed by the steak. This is my personal favourite steak, and is best eaten medium-rare to medium.
Lastly we come to the T-bone, which has both the eye fillet and porterhouse on either side of the bone, and will get its flavour from the strip of fat on the outside of the porterhouse. I recommend eating the T-bone rare to medium-rare, though it can be tricky to cook evenly due to the bone in the middle.

Once you've decided which cut of steak you will be eating, you need to work out how big a piece of meat you want. A normal-sized steak is generally around 300g for a good-sized meal, however it could range anywhere from 150g up to 1kg and even more! The size of your steak will become important later when you want to cook it to a particular doneness. For example, two different rump steaks could quite easily weigh the same amount, yet be completely different shapes, sometimes they can be wide and flat, and sometimes short and thick, depending on what part of the rump the steak was cut from. Choosing the size of your steak and the shape go hand-in-hand, it's best to have a thicker steak for a rare or medium-rare steak, and when you want a medium-well or above thinner is better. This is so it doesn't take a long time for you to cook, and you can still have a juicy steak without burning the outside.

Now let's just get away from the steak for a minute and think about what you're actually going to cook it on. Ideally you should have a chargrill, one that sits on an angle, and has enough space underneath the flame to have a tray that you can put a small piece of wood on. What I personally prefer is mesquite wood, which comes from the USA, and the best thing to do is to soak it in water for a couple of hours before cooking. This will help the wood give off its smoky flavour rather than just burn away, and it will also last longer, usually for at least a couple of hours.

I mentioned earlier that if possible your grill should be built on an angle, sloping up towards the back. As you know, heat rises, so naturally you should find the hottest part of your grill at the back, and get slightly cooler closer to the front. Most grills and hotplates in general will have certain "hotspots" that you will need to find for each one to work out the bests places to position your food when cooking. Once you've used a particular grill a couple of times you should find it quite easy to figure out your favourite spots to cook on. The combination of knowing where your "hotspots" are and using an angled grill will make it easier to find the best position to cook your steak. If you don't have a chargrill to use and you have a flatgrill or a hotplate instead, I would recommend not cooking your steak entirely through on the hotplate, particularly for medium or above, seal it on both sides then place your steak on a tray and finish it off in an oven. Otherwise all you will do is burn the outside and lose all the moisture and juiciness from your meat.

The other element to consider is how you would like your steak cooked. In general, a well-done steak should be placed at the back, a medium steak in the middle of the grill, and a rare steak at the front. Obviously, this leaves medium-rare between the front and middle, and the medium-well between the middle and the back. In some situations you will need to adjust this slightly depending on the size and shape of your steak, a big, thick rump may need to be pushed a bit further up the grill to cook properly, while a thin and flat porterhouse might be best kept a little closer to the front to avoid overcooking. Your steak positioning will come down largely to personal preference and a bit of practice and experience with your grill.
Now that you should have worked out where on the grill you will place your steak, you're almost ready to start cooking! What you need to consider now is how you will season your steak. You may not want any seasoning, that's fine, go right ahead and start cooking. If you wish to use salt and pepper, I would suggest waiting until one side of your steak has been sealed before sprinkling any on, as salt has the tendency to leech out some of the moisture from your meat. My preferred method of seasoning is to get a really good steak seasoning spice and generously cover both sides before placing your steak on the grill. When you do place your steak on the grill, if you are going to have a rump or a porterhouse, make sure you place the strip of fat at the top, so as it cooks the fat will melt and drip through the steak, adding extra flavour to your meat.

The process of actually cooking your steak is quite simple, but there are a few key things you need to know to get the best result. Firstly, the advantage of using the chargrill means you can have nice cross-markings on your steak when it's finished, which looks fantastic for presentation. To achieve this, your steak will need to be turned three times, the first time straight over itself, then on the second turn spin it around 90 degrees so the lines from the grill will cross over each other and make little brown squares all over the steak, and then the third and final turn will be straight over itself again. When you're finished the steak should have cross-markings on both sides, and you can choose whichever side looks best to serve facing up.

What you should find if you have got the grill positioning right for your preferred doneness, 3-4 minutes in between each turn should have your steak turn out just the way you like it! (If you are cooking your steak bleu, you only need to cook it for 3 minutes on each side in total, just enough to seal each side basically).

This is just a guide to work by only, as each grill will produce slightly different results, but definitely the most important stage of cooking your steak is knowing when it is at the exact doneness you would like. This can sometimes be a little tricky, but there are a couple of methods for testing your steak without needing to cut into it. The best method to use when you're just starting to learn would be what I call the "thumb test". Hold your left hand out open and relaxed, and press the flesh of your left thumb with your right index finger. It should feel quite soft, and this is how a rare steak should feel when you press it with your finger.
Now lightly touch your left thumb to your left index finger, and press the flesh of your thumb with your right index finger. This is how a medium-rare steak should feel when it's ready. Next, lightly touch your left thumb to your left middle finger, and pressing the flesh of your left thumb will feel like a medium steak when it's ready.

Touching your left thumb to your left ring finger will make the flesh of your left thumb feel like a medium-well steak, and touching the left thumb to your left little finger will make the flesh of your thumb feel like a well-done steak. Try this out as a guide to get you started, and as with all things, practice and experience will help you hone your ability and instincts to know just when your steak is cooked to perfection! And just as importantly, make sure you get feedback from every person that you cook a steak for, this will make your progress go much faster. As they say, "feedback is the breakfast of champions!"

Another method to use, which can be a little bit sneaky, is if you can see into the middle of the steak at the edges to see what colour the middle looks like. This works really well for a scotch fillet, as you can gently pull away part of the meat right where the C-shaped piece of fat is without damaging your steak, and see if the inside is red, pink or grey.

Now I will explain to you each doneness, so you can work out how you would like to cook it and so you know what to look for when it is finished.
I will start with bleu, which is basically just sealed, is still very red in the middle, quite mushy to the touch, and will feel a little cool inside, only slightly warmed.

Rare is red in the middle from edge to edge, a little mushy, and will just feel warm inside. Medium-rare is red in the middle and pink at the edges, and will feel warm inside. Medium is pink in the middle from edge to edge, feels tender to the touch, and will be warm to hot inside. Medium-well still has a quarter in the middle that is pink, and will be grey at the edges, feels quite firm and is hot inside. If you plan to cook your steak medium-well or above, I would suggest you could speed up the cooking time by using a steak weight to place on top of your steak. It should be shiny silver and kept clean, and what will happen is the heat coming up from the flames below will be reflected down on to the top of the steak so it cooks on both sides. Make sure if you use a steak weight that you only place it on your steak after sealing one side so there is no chance of cross-contamination.

Well-done steaks are grey throughout, no pink at all, quite firm, although can still be juicy, and is very hot inside. Very well-done steaks are grey throughout with no pink at all, very firm, very hot, and no juices whatsoever. You can also get your steak cooked Pittsburgh, which basically means charring the outside so it is burnt while the inside doesn't need to be completely cooked. For example, if you want to have your steak Pittsburgh-Rare, you could char the outside, and the inside would be red in the middle from edge to edge. To do this you will need some oil or butter, I personally use lemon butter just for the flavouring, and drizzle some over the steak until it drips onto the flames underneath. Your goal here is to build the flames up so they are licking at the steak and will cook the outside much faster than the inside.

CAUTION! Be very mindful of how much butter you use, make sure you have fire safety equipment, and if necessary that you have adult supervision. Do not do this if you do not feel comfortable working with large flames, it can be very dangerous if something nearby catches fire, so please be very careful if this is how you would like to have your steak cooked.
Everybody has different preferences when it comes to their beef, but I would urge you to try each different way so you can work out for yourself what's best for you. Many people fear the sight of blood coming out of their steak, if you can work up the courage to try something new for yourself, who know, you might find you really like it! I personally eat my steaks medium-rare, and would like to take this opportunity to mention that once your steak starts getting to medium-well and above, you really lose a lot of the nutritional benefits of eating beef, so I would recommend not cooking your steak any more than medium, but obviously that is a choice that is entirely up to you.

Now all that's left to do is to serve up your perfectly cooked steak, there are many choices of sides and sauces, far too many to list here. I always love it with a creamy mashed potato and seasonal steamed vegetables, and my favourite sauce is mushroom sauce. If you have the time the best sauce is made using beef bones, cooked off with a little tomato paste, then make a stock by boiling the bones in water with some celery, carrots, onion, leeks, bay leaves and peppercorns. Simmer it for a couple of hours until it reduces about three-quarters, and then remove the bones and vegetables. Add some red wine and port, and reduce it down to about half of where it is now, until it starts to thicken with a nice consistency. From here you can add some sliced mushrooms, or peppercorns if you prefer, and even add a little cream if you like as well. This is very time consuming to make the jus (rich beef gravy), but if you can do it you will find it well worthwhile. One other little tip I have for you is to brush a small amount of lemon butter over your steak before saucing it, this will keep your steak very juicy and tender.

I hope you enjoy cooking and eating many steaks in the future, and make sure you go out and impress your friends with your newfound cooking skills!

How To Cook The Best Steak In The World

Mick Reade is a chef from Australia who has been cooking in commercial kitchens across the country for over 10 years, and has been helping teach others how easy it can be to cook great tasting and healthy meals, for more information please visit http://www.alleasyfoodrecipes.com

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How to Make Outback Steakhouse Steak at Home

The Outback Steakhouse Steak recipe is one of the most sought after secret restaurant recipes around. This recipe happens is one of my all time favorites. This is one of my staple recipes whenever I'm entertaining friends or if I have family over to the house. The Outback Steakhouse apparently knows what they're doing when it comes to making steak. If they didn't the recipe obviously wouldn't be so popular.

Secret restaurant recipes are becoming increasingly popular. People are searching for tested and tried restaurant recipes to make at home. Some of the reasons for secret recipes gaining so much popularity are:

\"steak Recipe\"

o Restaurant recipes are less risky to try. When you try out one of these copy cat recipes you are making something you've more than likely had in the restaurant.

o In today's economy everyone is looking to save money. Going to an established restaurant like the Outback Steakhouse can cost you as much as - per person depending on what you order and drink. You can have significant savings by taking advantage of all the secret restaurant recipes that are available.

o Spending more time at home and not having to load up the family, find parking, and then wait to be seated are all even more benefits of using restaurant recipes at home.

How to Make an Outback Steakhouse Style Steak at Home:

Select 4 steaks of your choice; Rib Eye, Fillet, New York Strip or whatever you like.

1. Mix together the following spices:

• 6 teaspoons of Seasoning Salt
• 4 teaspoons of Paprika
• 2 teaspoons of Flesh Ground Black Pepper
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1 teaspoon cayenne pepper
• ½ teaspoon turmeric
• ½ teaspoon of coriander

2. Thoroughly coat and rub the spice mixture into both sides of the steak and let the dry rub marinate on the steaks for at least a ½ hour.

3. Cook steaks on medium high heat to your desired level of doneness. Turn steaks once, taking care not to pierce the steak.

4. Remove steaks from the heat and let the meat rest for 5 - 10 minutes.

5. Enjoy your made at home Outback Steakhouse Steak!

How to Make Outback Steakhouse Steak at Home

Sign up for free secret restaurant recipes [http://www.copycatrestaurantrecipes.info/] or to find out how to get other restaurant recipes from the Outback Steak House, Applebee's, etc. click here [http://www.copycatrestaurantrecipes.info/]!

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