marinade_für_steaks

Steak Marinade

Recipe by LuuvBunny

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Steak Marinade

SERVES:

Ingredients Nutrition

• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon balsamic vinegar or 1 tablespoon white vinegar
• 1 teaspoon yellow mustard
• 1 tablespoon soy sauce
• pepper

Directions

1. Mix all ingredients together and place steaks into freezer bag with marinade, preferably overnight.
2. The original recipe used balsamic vinegar.Seems I never had that on hand so I just used white and listed that in the recipe, but balsamic is definitely better.

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Nutrition Info

Serving Size: 1 (24 g)

Servings Per Recipe: 3

Amt. Per Serving % Daily Value Calories 55.1 Calories from Fat 41 75% Total Fat 4.6 g 7% Saturated Fat 0.6 g 3% Cholesterol 0 mg 0% Sodium 411.1 mg 17% Total Carbohydrate 2.8 g 0% Dietary Fiber 0.1 g 0% Sugars 1.5 g 5% Protein 0.8 g 1%

Steak Marinade and Rub Recipes

These zesty concoctions tenderize meat while infusing it with flavor. Place the steak and the marinade in a shallow bowl and let sit for 30 minutes or up to overnight in the refrigerator.

If you don't have rosemary on hand, fresh thyme or marjoram will work just as well.

Balsamic-Soy Marinade

Give steak a salty-sweet kick with an Asian-inspired marinade.

All-Purpose Steak Rub

Want to add a kick to steak and simultaneously seal in succulent juices? Use a rub, pressing gently to help it adhere. Apply just before cooking.

All-Purpose Steak Rub

This rub can be kept for up to 2 weeks in an airtight container at room temperature.

Lemon, Thyme, and Pepper Rub

To add more heat to his citrusy rub, use crushed black pepper (sometimes called butcher’s grind) in place of ground pepper.

Pub-Style Steak

Let me just start with…this Pub-Style Steak is AMAZING! The next time you are celebrating a special occasion, go ahead and skip the reservations. This steak will rival any restaurant meal, and is guaranteed to impress your special someone. Who could turn down a steak marinaded in beer and topped with caramelized shallots and a delicious Roasted Garlic, Goat Cheese, and Chives Compound Butter?…..

I know I can’t!! This Pub-Style Steak is inspired by one of those little cards that you get at the grocery store, and turned out even better than I imagined…so delicious! 🙂

Let’s start with the marinade: In a large bowl, combine beer, Worcestershire sauce, and brown sugar. Add the steaks, turn over and cover with plastic wrap. Marinate for one hour on the counter OR place in the refrigerator for a few hours until ready to use. Turn steak occasionally so both sides end up equally inebriated…..

Remove steaks from the marinade, reserve the marinade. Pat steaks dry with paper towels, and season with salt and pepper.

Heat one Tablespoon of olive oil in a large skillet over medium heat until hot, about one minute. Place steaks in the hot skillet and cook for four to five minutes …..

Flip over and cook for an additional four to five minutes for medium-rare <145 degrees>…..

Remove steaks from skillet and place on a plate. Cover with aluminium foil and allow to rest.

Add remaining Tablespoon of olive oil to the skillet. Add the shallot and cook until softened, one to two minutes…..

Pour the reserved marinade into the skillet. Cook, stirring to removed cooked bits off the bottom of the skillet for six to eight minutes, until sauce is reduced by half…..

Add the butter, stirring occasionally until melted and sauce is shiny. Remove from heat…..

Spoon sauce over each steak and top with compound butter…..

A-M-A-Z-I-N-G…have I said that enough times yet? 😉

• My steaks were about 1-inch thick, so 4 minutes on each side should get you to your desired doneness. A 1 1/2-inch thick steak will take about 5 minutes on each side.
• Do not leave the sauce in a cast iron skillet and walk away to take photos, or your sauce will continue to cook and evaporate. Serve immediately!

In case you are wondering why I always specify grass-fed beef, it is for good reasons.

• Grass-fed beef is higher in Omega-3 fats and has less Omega-6 fats than corn-fed beef.
• Grass-fed beef does not have e-coli. Cow’s were designed to “graze” in the fields and eat grasses. Their bodies do not process corn correctly and that’s when you end up with e-coli.
• It tastes better.

I have decided to start creating some Dinner for Two recipes. They won’t all be fancy, or just for special occasions. Sometimes you just need something different for dinner when it’s just the two of you home for dinner, or the kids have moved out and you don’t want a week’s worth of leftovers! 😉

P.S. this recipe can easily be doubled or tripled if needed.

I served Baked Sweet Potato Fries with my steaks but these Baked Potato Wedges would also make an excellent choice…..

If you make these Pub-Style Steaks, you have to come back and tell me what you think. 🙂

Pub-Style Steak

Ingredients

• 1 cup dark lager beer (I used Amber Bock)
• 2 Tablespoons Worcestershire sauce
• 2 Tablespoons brown sugar
• 2 Eight ounce grass-fed, New York strip steaks
• 2 Tablespoons olive oil (divided)
• 1 Large shallot (thinly sliced)
• 2 Tablespoons unsalted butter
• 2 Tablespoons roasted garlic, goat cheese, and chive compound butter*

Directions

This recipe will be partying at these link parties!

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Reader Interactions

OMGosh Lisa that looks so flipping ridiculous!! YUM! Pinned!

“Equally inebriated.” Best line of the day! These steak look amazing! My only question is about the rest time. We always let ours rest for 5 minutes, but it seems like these will be resting longer. Were they still warm? That’s the only thing I hate about resting meat…I want to eat them now when they’re HOT! Either way, I’m absolutely making these. I love a good steak and these look incredible.

Looks so delicious. Thanks for sharing at the #InspirationSpotlight party. Pinned & shared.

Hope you bring this on over to Food on friday as well. Cheers

You’ve been featured! At the #InspirationSpotlight party. Thanks for sharing your recipe with us & joining in each week. Have a wonderful weekend. Your post was pinned, shared & added to the features board.

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Hi, my name is Lisa and I love to cook. Sometimes healthy, sometimes indulgent, always delicious! Come join me for a cooking adventure that will have you drooling and learning some cooking tips along the way. Read More…

Steak Marinade, Quick and Easy

Recipe by Keri Caldwell

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Steak Marinade, Quick and Easy

SERVES:

Ingredients Nutrition

• 1 ⁄₄ cup soy sauce
• 2 tablespoons Worcestershire sauce
• 3 tablespoons minced garlic, from jar is fine
• 1 teaspoon garlic powder
• 1 ⁄₂ teaspoon onion powder

Directions

1. Mix it all together and marinade steak for 30 minutes to overnight.
2. Garlic will be stronger the longer you marinade.
3. Don't be afraid of the garlic it makes the steak taste wonderful!
4. Either grill the steaks or pan fry them in butter.
5. Either way they're great!
6. I do both; I grill them til they're almost done then finish the cooking by pan frying.
7. This turns an average grocery store steak into a delicious good restaurant tasting steak.

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Nutrition Info

Serving Size: 1 (45 g)

Servings Per Recipe: 2

Amt. Per Serving % Daily Value Calories 60.7 Calories from Fat 1 2% Total Fat 0.1 g 0% Saturated Fat 0 g 0% Cholesterol 0 mg 0% Sodium 2181.1 mg 90% Total Carbohydrate 11.1 g 3% Dietary Fiber 0.8 g 3% Sugars 2.5 g 10% Protein 4.9 g 9%

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Pressure cooking, rotisserie grilling, and enthusiastic home cooking from a dad who cooks dinner every night

Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared)

Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared)

Special thanks to Certified Angus Beef and Acme Fresh Market for getting me these gorgeous steaks.

“Because it’s there.” George Mallory, English mountaineer, when asked why he wanted to climb Mount Everest.

I saw the tomahawk ribeye chops at Allen Brothers Steaks in Chicago. One look, and I was done for. I had to grill it.

Luckily for me, one of the other people on the tour was Chef Michael Ollier, the corporate chef for Certified Angus Beef, located just down the road from me in Wooster, Ohio. (We had an easy connection, both being Ohio boys.) When summer came, I got in touch with Certified Angus Beef, asking them where I could find tomahawk steaks in the Akron area.

Certified Angus Beef sent an entire long bone rib roast to my local Acme grocery store, where James the butcher sliced me gorgeous 2 inch thick steaks.

Why two inches thick? Because that’s how thick the rib bones are.

Now, it may be called a tomahawk steak, but what they look like is a fireman’s axe. These were huge steaks, about 18 inches long. The length of the bone made them hard to work with – the two steaks took up half of my kettle grill, and every time I turned or flipped them I had to adjust, so the bone wasn’t hanging over the edge of the grill. If I was cooking for a crowd, and needed to fit more than two on the grill, I’d ask for the bone to be cut back, say to 12 inches long instead of the full 18 inches, to make them easier to fit on the grill. Or, I’d cheat and get a rib roast, and then ask for the bones to be Frenched so they stick out a bit. But, really, if you’re after the full tomahawk experience, you need the extra long bone.

I grilled the steaks using the reverse sear method – on the grill, but as far away from indirect high heat as the bones would allow until they reached an internal temperature of 115°F. Then they went directly over the coals for a quick sear to brown the surface of the meat. Then I got to gnaw on the bone…oh, my.

If you have to ask “why”, then you don’t want this steak. Go get some ribeyes. But, if you want to knock the socks off of a carnivore, this is the steak for you.

Recipe: Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared)

• Grill (I love my Weber Kettle)
• Probe thermometer (makes it easy to track the temp without lifting the lid) or Instant read thermometer
• Large serving platter

Print

Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared)

• Author: Mike Vrobel
• Prep Time: 1 hour
• Cook Time: 30 minutes
• Total Time: 1 hour 30 minutes
• Yield: 2
• Category: Grilling
• Cuisine: American

Description

Grilled Tomahawk Steak recipe – I couldn’t help myself. Look at those ribs…how could I not grill this steak?

Ingredients

• 2 (2-inch thick) tomahawk ribeye steaks (whole rib bone still attached, or get a rib roast and ask for it to be Frenched and cut into steaks)
• 4 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper

Instructions

1. Season the steaks: At least an hour before cooking, sprinkle the meat evenly with the salt and pepper. This can be done as early as the night before; cover the steaks with plastic wrap and refrigerate, then take the steaks out when you start heating the grill.
2. Set the grill up for indirect high heat: Set the grill up for indirect high heat; half the grill with direct high heat, and the other half with no heat. On my Weber kettle I light a full chimney starter of charcoal, wait for it to be mostly covered with gray ash, then pour it in a tight pile over half the grill, two to three coals deep. Then I put the grate on the grill and brush it clean.
3. Reverse sear the steaks: Put the steaks on the grill over indirect heat, away from the lit coals, with the bone side of the steaks facing the heat. Close the lid, and position the air holes directly over the steaks. Cook the steaks with the lid closed; after ten minutes, flip the steaks and swap them so the steak that was farther away from the heat is now closer. The steaks are ready for searing when they reach 115°F internal in the thickest part, about 20 minutes of indirect cooking. (115°F is medium rare. Cook to 105°F to 110°F for rare, 125°F for medium. Beyond that…buy a thinner steak.)
4. Quickly sear the steaks over direct heat: Move the meaty part of the steaks directly over the coals, with the bones hanging over the indirect heat part of the grill. Sear the steaks, flipping every minute or two, until they are browned and crusty, about 6 minutes. Move to a large (and I mean LARGE) serving platter.
5. Carve and serve: Let the steaks rest for ten minutes, then show them to your guests. Put the steaks on a cutting board and run a sharp knife along the curve of the bone to carve the meat from the bone. Pass the bones around as an appetizer (anyone want a rib?) and then slice and serve the steaks.

Start the steaks over indirect heat

Indirect to 115°F (for medium-rare)

Finish over direct heat to sear

• This is a BIG cut of meat. One chop was enough to feed my family of five. That said, I was glad I had two chops – I needed the extra rib. Everyone wanted a chance to gnaw on the bone.
• This was a difficult chop to find; it will almost certainly be a special order. But your patience will be rewarded.

What do you think?

Questions? Other ideas? Leave them in the comments section below.

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13 Comments

Whether by happenstance or serendipity, I just saw some tomahawk steaks at my local Costco last week. This post has inspired me to pick up a pack and try over the weekend.

You’ll love them. Good luck!

I’ve been wanting to cook one of these monster steaks since I had it as room service on holiday a few years ago, and I finally saw my chance when I found them on special this week. I found this guide and decided to give it a go.

Only trouble I had was my fiancé used the BBQ first for sausages, and the charcoal became super hot, like, 360 Celsius hot, so there was no way I was sticking it in their to cook slowly. Instead I put in on a griddle on the lowest flame setting and did five minutes a side until it reached 105 or so, then moved it to the roaring hot grill and cooked for about a minute a side, then sealed the still red edge.

It was the best meat I have ever tasted, let alone cooked. Came out perfecty rare with just a bit of medium rare closer to the edge I sealed, with spot on charcoal flavor. I actually managed to eat nearly all of it myself. Much thanks for the guide, I’m definitely trying it again.

Thanks for the instructions! We had a perfect dinner!

Excellent! Glad to hear it.

Great instructions! First attempt at a tomahawk was a delicious success !

Follow this recipe and it came out perfect, thanks!

Cheers pal, we are now starting to get these steaks in the UK. I tried your recipe, it was easy to follow and worked treat. Chris, Wirral, UK

Just curious … have you ever aged Tomahawk steaks? What’s the difference between bag or no bag? Buying a roast rack of four or five or six bones versus single bone? Currently I’m aging three single bones vacuum sealed. I tried the one week out and cooked a bone and it tasted real good. Now it’s 2 weeks and I haven’t seen the crustacean of the meat in the bag. Just curious if anyone’s aged Tomahawk steaks.

No, never have aged them at home.

Love your post, and I’ve been on the hunt for 1. Where can I find this steak

Ask the butcher at your local store. I had to special order it when I did this post, but my local store carries them now on a regular basis.

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Pressure cooking, rotisserie grilling, and enthusiastic home cooking from a dad who cooks dinner every night

Beste Rezeptesammlung

Steak Marinade (nicht nur für Steaks), reicht für 500 g Fleisch

• 8 EL Olivenöl
• 3 Chilischote(n)
• 2 EL Rosmarin, getrocknet oder 1 kleiner Zweig frischer
• 1 EL Meersalz
• 1 ELPfeffer aus der Mühle
• 2 Zehe/n Knoblauch, gepresst
• 1 Prise(n) Zucker

Verpassen Sie kein Rezept, folgt uns auf Facebook, klicken sie hier.

Marinade fГјr Steaks II

Getestetes Rezept. Etwas deftig deutsch fГјr die dicken Steaks.

Zutaten für 4 Portionen

Die Zutaten in einer SchГјssel verrГјhren. Steaks durchziehen und in einer TupperschГјssel geben. Mit der restlichen Marinade bedecken und im KГјhlschrank ziehen lassen.

Geräte und Anmerkungen des Autors

Du benötigst: SchГјssel KochlГ¶ffel TupperschГјssel

Marinade fГјr Steaks II wurde ausprobiert von:

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und verpasse nie wieder eine leckere Rezeptidee.

Halal Catering - The Best Online Halal Meat & Grocery Store

The best online halal meat & grocery store. Fast delivery in USA, UK and Germany, your favorite Arabic, Muslim, Malay, Indonesian, Indian and Thai Halal food including Baby food and Cook Books.

Tuesday, 1 March 2016

XO Cognac - Pfeffer Marinade, aromatische Grill - Marinade für Steaks. Gastro - Dose 500 Gramm.

Würzteufel´s „XO Cognac-Pfeffer-Marinade“ ist ein Muss für jeden Feinschmecker und Liebhaber zart-würziger Rindersteaks.

Die mild – holzige, leicht nussige Cognacnote harmoniert hervorragend mit zarten Aromen von schwarzen und grünen Pfeffer-

Sorten. Der angenehm würzige Geschmack wird zusätzlich mit frisch geriebener Muskatnuss, feinstem Ingwer sowie

natürlichen Rauchnoten perfekt abgerundet.

Eine gute Fleischmarinade ist die Grundlage eines jeden erfolgreichen Grillabends. Würzteufel bietet eine große Auswahl

an traditionellen, aber auch neuen und ausgefallenen Geschmacksvariationen an, damit Ihre Grillparty ein voller Erfolg wird.

Fleischmarinaden von Würzteufel schmecken nicht nur hervorragend, sondern sie sind auch blitzschnell angerührt und dabei

überaus sparsam in der Dosierung. Durch ihre einzigartige, fein- cremige Konsistenz, umhüllt die frisch angerührte Marinade,

das Fleisch schonend von allen Seiten und sorgt so, für einen appetitlichen und frischen Glanz. Zusätzlich hält die Marinade

das Fleisch vor dem Grillen über Stunden frisch und verhindert das Austrocknen der Steaks beim Grillen.

Testen Sie original Würzteufel Grillmarinaden – Sie werden begeistert sein!

Für noch mehr Angebote und weitere Informationen rund ums Thema gesund Leben und Genießen,

besuchen Sie unsere Website www.würzteufel.de oder schreiben Sie uns auf info@wuerzteufel.de.

Wir freuen uns auf Sie!

Ihr Team Würzteufel!

Product Features

• Aromatische Trockenmarinade mit feiner und edler Cognacnote, grob geschrotetem Pfeffer und fruchtigen Wacholderbeeren.

Mit hochwertigen Naturgewürzen und reinen, ätherischen Gewürzölen aus kontrolliertem und nachhaltigem Anbau.

Würzige und aromatische Grill-Marinaden von Würzteufel sind in nur wenigen Augenblicken, ganz ohne technische Hilfsmittel, frisch angerührt. Sie sind frei von Geschmacksverstärkern, sehr sparsam in der Dosierung (1 Teil Pulver ergibt etwa 4 Teile fertige Marinade) und dabei besonders universell einsetzbar.

Unsere Qualitätsstandards für Ihre Sicherheit: ISO 9001, IQ-NET, HACCP, HALAL, DUALES SYSTEM DEUTSCHLAND.

Versandkostenfreie Lieferung innerhalb Deutschlands ab 30 Euro, EU: ab 50 Euro. Verpackung: praktische, dekorative und wiederbefüllbare Gastronomie – Metalldose. Füllgewicht: 500 Gramm.

Spice-Rubbed Grilled Rib Steaks with Green Bean and Cherry Tomato Salad

Ingredients (15)

For the steaks:

• 2 teaspoons ground mustard
• 2 teaspoons garlic powder
• 2 teaspoons kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 4 rib steaks, at least 1 inch thick (2 to 3 pounds total)

For the salad:

• 2 tablespoons finely chopped shallot (from about 1 medium shallot)
• 2 teaspoons finely grated lemon zest (from about 2 medium lemons)
• 2 teaspoons kosher salt, plus more as needed
• 1 teaspoon freshly ground black pepper, plus more as needed
• 6 tablespoons freshly squeezed lemon juice (from about 3 medium lemons)
• 1/2 cup extra-virgin olive oil
• 2 pounds green beans, ends trimmed
• 2 pints (1 pound) cherry tomatoes, halved
• 1/2 cup finely chopped fresh Italian parsley leaves and stems

To grill the steaks:

• Vegetable oil, for coating the grill grates

These grilled steaks get another layer of flavor from a simple spice rub. Mix together garlic and mustard powder with salt and pepper, coat the rib steaks, and let them sit while the simple salad of green beans and cherry tomatoes is prepared. Grill the steaks, serve with the salad, and enjoy a summery peach pie for dessert.

Ingredients (18)

For the steaks:

• 2 teaspoons ground mustard
• 2 teaspoons garlic powder
• 2 teaspoons kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 4 rib steaks, at least 1 inch thick (2 to 3 pounds total)

For the salad:

• 2 tablespoons finely chopped shallot (from about 1 medium shallot)
• 2 teaspoons finely grated lemon zest (from about 2 medium lemons)
• 2 teaspoons kosher salt, plus more as needed
• 1 teaspoon freshly ground black pepper, plus more as needed
• 6 tablespoons freshly squeezed lemon juice (from about 3 medium lemons)
• 1/2 cup extra-virgin olive oil
• 2 pounds green beans, ends trimmed
• 2 pints (1 pound) cherry tomatoes, halved
• 1/2 cup finely chopped fresh Italian parsley leaves and stems

To grill the steaks:

• Vegetable oil, for coating the grill grates

Instructions

1. 1 Bring a large pot of heavily salted water to a boil and prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Meanwhile, make the dressing.
2. 2 Place the shallot, lemon zest, and measured salt and pepper in a medium, nonreactive bowl and add the lemon juice. While whisking constantly, slowly drizzle in the oil and whisk until evenly combined. Set the dressing aside.
3. 3 Add the green beans to the boiling water and cook until crisp-tender, about 3 to 4 minutes. Drain and transfer to the prepared ice water bath. When the beans are chilled, drain again and thoroughly pat dry with paper towels.
4. 4 Place the beans, tomatoes, and parsley in a large bowl, pour in the dressing, and toss to coat thoroughly. Taste and add more salt and pepper as needed. Set aside at room temperature or refrigerate while you grill the steaks.

1. 1 Heat a gas or charcoal grill to high (about 450°F to 550°F).
2. 2 When the grill is ready, rub the grates with a towel dipped in vegetable oil, place the steaks on the grates, and close the grill. Cook, undisturbed, until grill marks appear on the bottom and the steaks are lightly charred on the edges, about 4 to 5 minutes. Flip, close the grill, and cook until the steaks reach medium rare, about 4 minutes more. (To check for doneness, use your finger to press on the meat: It should be firm around the edges but still give in the center. You can also use an instant-read thermometer; it should register 115°F to 120°F for rare, 125°F to 130°F for medium rare.)
3. 3 Transfer the steaks to a cutting board and let them rest for at least 5 to 10 minutes. Serve with the salad.

Beverage pairing: Silverado Cabernet Sauvignon, Napa Valley. This recipe is a great excuse to break out a big, new-world red wine. Cab and steak were meant for each other, but because of the spice here, a ripe, jammy wine such as the Silverado works well.

Grill the Best Steak of Your Life in 6 Steps

No one wants to mess up steak on the grill. For one thing, a leathery over-cooked steak makes for an extremely sad eating experience. For another, steaks are expensive! From grilling pro Jennifer Chandler, we have six steps that will guarantee a perfectly grilled steak every time.

When I asked Jennifer about steaks and explained my nervousness about grilling them, her excitement kicked up a few decibels. She immediately responded, "One of the things that I always tell people is that they don't have to be intimidated by grilling a nice piece of steak." Then she broke it down for me:

6 Steps to Perfectly Grilled Steak

1. Start with a Clean and Oiled Grill: More than cooking time, more than spice rubs, a clean grill makes all the difference when cooking great steak (or anything on the grill, for that matter.) Clean grates keep the steaks from sticking when you turn them. All you need to do is heat your grill, give it a good scrub with a heavy duty grill brush, and lightly brush it with vegetable oil. This essentially creates a nonstick cooking surface.

2. High Heat Cooking: Crank that heat up! You want the grill to be at least 450°F, or hot enough that you can hold your hand over the grill for just one second. High heat ensures a good sear and a crispy crust on these steaks.

3. Season the Steak: Steaks don't need much to make them great. Just before grilling, brush them lightly on both sides with olive oil and sprinkle with salt and pepper. If you want to get fancy, you can add spices like chili powder, paprika, or garlic powder to the rub.

4. Turn Steak Once: Steaks are so quick-cooking that you really only need to turn them once. Flipping too frequently might also prevent the steaks from forming their tasty, well-seared crust (though there's some controversy about this). They're ready to be flipped when they release easily from the grill, just like with searing meat on the stove top. Use a pair of pincher tongs for turning the meat instead of poking it with a barbecue fork — those forks just pierce holes in the meat, mauling it and releasing its juices.

5. Cook Until Its Done: Exact cooking time depends on the thickness of the steak and your personal preference. This is why a meat thermometer is handy to have. It's accurate and won't release much juice from the meat:

Medium-Rare: 130°F - 135°F

Well-Done: 160° and higher

Jennifer says that she likes to take steaks off the grill when they're about 5° below the target temperature. They continue cooking a bit during the resting step, and taking it off the grill early prevents accidentally overcooking the steak.

6. Rest the Steak: Let the grilled steak rest on the cutting board for about 5 minutes before cutting in. This gives the juices time to re-circulate through the meat. Slicing the steak earlier lets the juices run out and makes your steak taste dry.

Want to up the ante on your steak? Jennifer loves adding compound butters and sauces to steaks just before serving. This can be anything from minced fresh herbs worked into soft butter or getting fancy with ingredients like the bourbon and coffee she uses for her Cowboy T-Bone Steak recipe.

Grilling steaks isn't rocket science, as you can see. Listening to Jennifer's words of advice, I realized that a big part of a great grilled steak is simply paying attention and not over-thinking the process. My new philosophy: Grill with confidence!

A big thank you! to Jennifer Chandler for sharing her steak grilling expertise. You can check out Jennifer's book here:

Ready to grill some steaks? What are your tips?

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