STEAK, TWO WAYS

 steak two ways, method one: grill (simply grilled steak)

Steaks (1–1½ inches thick works best, such as ribeye, New York strip, or sirloin)

Kosher salt

High-smoke-point oil (optional)

Step 1: Bring the Steaks to Room Temperature

Remove steaks from the refrigerator 20–30 minutes before grilling. Pat them dry with paper towels.

Step 2: Season

Generously season both sides with kosher salt. Lightly brush with oil if desired to help prevent sticking.

Step 3: Preheat the Grill

Heat the grill to high heat (450–500°F / 230–260°C). Clean and lightly oil the grates.

Step 4: Grill the First Side

Place the steaks on the hot grill. Close the lid.

Cook 3–5 minutes without moving them to develop a good sear.

Step 5: Flip Once

Turn the steaks with tongs.

Grill another 3–5 minutes, depending on thickness and desired doneness.

Step 6: Check Temperature

Use an instant-read thermometer and remove the steaks when they reach:

Rare: 120–125°F (49–52°C)

Medium-rare: 130–135°F (54–57°C)

Medium: 140–145°F (60–63°C)

Medium-well: 150–155°F (66–68°C)

Well done: 160°F+ (71°C+)

steak two ways, method two: cast iron skillet (rosemary garlic butter seared steak)

Steak

Butter

Canola oil

Fresh rosemary

Garlic cloves

Kosher salt

Preheat a cast-iron skillet over high heat until very hot, about 500°F.

Pat the steak completely dry with paper towels. Generously season all sides with salt.

Add equal parts butter and canola oil to the hot skillet. Once the butter is melted and sizzling, carefully add the steak.

Sear for 4–5 minutes per side, depending on the thickness of the steak.

Add a few sprigs of fresh rosemary and several smashed garlic cloves to the skillet. Tilt the pan slightly and repeatedly spoon the hot butter and oil over the steak, basting it with the rosemary sprig as it cooks.

Continue cooking until the internal temperature reaches 125°F for medium-rare.

Remove the steak from the skillet and let it rest for 5 minutes before slicing.

Slice against the grain, spoon the rosemary-garlic butter from the pan over the top, and serve.

GREEK PORK SOUVLAKI

2 lbs pork steak / pork fillet chopped into bite-sized chunks
¼ cup olive oil
1/3 cup fresh lemon juice
4 garlic cloves crushed
2 tsp dried oregano
2 tsp rosemary finely chopped
1-2 tsp salt
1 tsp black pepper


Combine all the marinade ingredients then pour over the pork. Cover and allow to marinade for at least 30 minutes, but up to 24 hours in the fridge. Carefully skewer the marinated pork onto skewers. Pre-heat an outdoor grill or griddle pan then add the skewers. Cook for 5-7 minutes per side until golden brown all over and cooked through. Remove from the heat and allow to rest for 5 minutes.
Serve with lemon wedges, tomatoes, cucumbers, olives and pita.

SIRACHA, HONEY, LIME CHICKEN SKEWERS

3 tablespoons soy sauce

2 tablespoons honey

1 tablespoon vegetable oil

Juice of one lime

2 garlic cloves, minced

1-2 teaspoons Siracha

Red pepper flakes, to taste

2 tablespoons cilantro, chipped

1 pound skinless, boneless chicken breasts

In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.  Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.  Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.

BBQ CHICKEN

1 cup ketchup

½ cup cider vinegar

3 tablespoons molasses 

3 tablespoons brown sugar

1 tablespoon dried mustard

1 tablespoon soy sauce

2 teaspoons Worcestershire sauce

1 cup water

Kosher salt and pepper to taste 

Chicken to grill

Simmer first seven ingredients until thickened, about 30 minutes. Preheat a grill to medium-high on one side. Season 4 bone-in, skin-on chicken breast halves (or thighs or drumsticks)with salt and pepper. Grill over direct heat until golden and crisp on both sides, about 5 minutes. Transfer to a bowl and toss with 1 cup of the sauce. Place on the cooler side of the grill; cover and cook, basting once, until the meat is glazed and reaches 165°, 25 to 30 minutes.

FIRECRACKER GRILLED SALMON

2 tablespoons balsamic vinegar

2 tablespoons soy sauce

1 green onion, thinly sliced

1 tablespoon olive oil

1 tablespoon maple syrup

2 garlic cloves, minced

1 teaspoon ground ginger

1 teaspoon crushed red pepper flakes

½ teaspoon sesame oil

¼ teaspoon salt

4 salmon filets

In a small bowl, combine the first 10 ingredients and marinate salmon for up to 30 minutes in the refrigerator.  Grill, basting occasionally with remaining marinade. 

MEXICAN CORN ON THE COB

 

From here.

Roasted Corn with Queso, Cilantro and Chile 
(Mexican Street Corn)

(adapted from Saveur)

4 large ears corn

butter

sea or kosher salt and freshly ground black pepper, to taste

1/2 cup mayonnaise

1 + 1/2 cups Queso Fresco, crumbled or Cotija or Parmesan cheese, grated

4 tablespoons fresh cilantro, minced

4 teaspoons chile powder

1 lime, cut into four wedges

1. Preheat oven to 400 degrees F. Brush corn lightly with butter and sprinkle with salt and pepper. Roast 20-25 minutes.

2. Working with one ear of corn at time brush with mayonnaise, sprinkle with cheese, cilantro and chile powder, pressing it onto the corn to help it stick. Sprinkle with salt and pepper. Serve with lime wedges.

BUTTERMILK RANCH CHICKEN

1 cup buttermilk
1/2 cup mayonnaise
1/2 tsp dried mustard
1 tablespoon chopped fresh chives
1/2 teaspoon dried dill
salt and pepper
4 thin-cut chicken breast cutlets

Combine all ingredients up to oil.  Marinate 45 minutes (or overnight).  Grill until cooked through.