Wednesday, March 4, 2009
Grillin...
A couple of fat rib-eye steaks and a couple of chicken breasts. Steaks must be cooked on a super high heat to sear and seal in the juices. Seasoned liberally with montreal steak seasoning. I like mine med-medium rare. A trick I learned from Emeril or Bobby Flay (can't remember which) is to let the steak rest for at least a few minutes before cutting them or all the juices leak out. When it rests, it maintains the juicyness. These turned out excellent.
A couple of fat rib-eye steaks and a couple of chicken breasts. Steaks must be cooked on a super high heat to sear and seal in the juices. Seasoned liberally with montreal steak seasoning. I like mine med-medium rare. A trick I learned from Emeril or Bobby Flay (can't remember which) is to let the steak rest for at least a few minutes before cutting them or all the juices leak out. When it rests, it maintains the juicyness. These turned out excellent.
Posted via Pixelpipe.
Monday, March 2, 2009
Subscribe to:
Posts (Atom)
