Mail Order Steaks – Why Buy Steaks Online

Mail order steaks offer great convenience for people who have busy lifestyles who can’t afford to do all the steak preparations at home. They are also more delicious than if you were to make them yourself.

All you need to do is order a steak online and wait for it to arrive at your doorsteps. Then depending on how you want to cook it, you can put it in your grill or BBQ and have a great steak ready in no time. All the seasoning is done before hand and most mail order steak companies provides instructions on how to cook your steak either it is grilled or broiled.

Don’t get me wrong. I do love cooking my own steak but sometimes it can be a hassle to prepare all the ingredients and seasoning and have to wait an hour for the beef to marinate and then put in the freezer for the beef to chill.

Particularly after a hard day work, you simply don’t have the energy to spent hours preparing a steak. Not to mention, you have to drive to your local grocery store to choose and select the type of beef you want from hundreds of different options.

I have been ordering my mail order steaks from Omaha steaks and they are renowned for providing top quality premium and choice cut beef to customers all over the country.

They are an old well established brand that has been around since 1917. Although Omaha are well known for their mail order steaks, they also have other selection of meat available as well. This includes pork, lamb, veal as well as other varieties of dishes such as pasta and desserts.

If you don’t want something as heavy as steak for dinner, you can choose other delicious meals from Omaha.

It’s quite easy to order from Omaha Beefs. The most common is through mail order service or online. They guarantee their beef are shipped fresh and are delivered fast. So the next time you decide to have a steak, why not try mail order steaks from Omaha steaks.

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Article Source: http://EzineArticles.com/?expert=Ricky_Lim

Gammon Steaks With Spicy Caramelised Pineapple Slices – Cook sister!

But despite my love for this flavour combination, I never could bring myself at other times of the year to make or order a gammon steak with a slice of tinned pineapple on top.

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Dell Steak Available August 12th for Pre-Order. by: Kristofer Brozio Published 10/08 – 2010. streak2 thumb Dell Steak Available August 12th for Pre Order …and it looks [...]

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It’s been two years since we asked about this, so when a reader sent in an e-mail asking for recommendations, our list felt a little old. Let’s fix that and bring things up to date. 

An Open Letter To Omaha Steaks And A Lesson In Marketing…

Dear Omaha Steaks,. Please leave me alone. Since I purchased your mail-order steaks on a lark a few months ago you have been bombarding, no make that SUFFOCATING me with marketing [...]

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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.

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.

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CELERY ROOT PUREE & FILET MIGNON AND SPINACH recipes: F.I.G.H.T …

To prepare the steaks and spinach: Preheat the oven to 400°F. Coarsely crush the peppercorns with a mortar and pestle. Transfer the crushed peppercorns to a sieve and sift the pepper [...]

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Your steak is virtually fool proof. Of course, you can tweak the marinade ingredients if some of them are not to your liking. You can make it as simple as Italian dressing only. 

Lamb Steaks with Roasted Root Vegetables – Winter Warmer Recipe

Dowse with olive oil and rosemary and mix together. 5) Place in the oven for 10 minutes. 6) Whilst the vegetables have begun to roast, brown the lamb steaks under the grill on a medium [...]

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Buying Steaks Online

Purchasing steaks online can be a huge time saver for a busy family! Often times you can even find some great deals and fantastic bargains when buying them online! This article will outline some of the more popular places to find and to buy the steaks.

To find a place where you can purchase steaks, I would recommend using a search engine such as Google or Bing and start by simply typing the words "buy steaks online" into the search engine, without the quotes. For the purposes of this article, I will be using Google Search to assist me in finding some results to share.

One of the most famous companies that I’ve heard of, that does show up at the top of the list, is Omaha Steaks. One of the savings incentives they are currently offering is FREE SHIPPING on orders of $99 or more! They offer everything from succulent Filet Mignon to Porterhouse steaks – and you can even find a selection of complete meals, wines and even treats for your pet! Another well known and largely trusted company is The Kansas City Steak Company! They also are offering a free shipping deal with a qualifying purchase of over $75 as well as having an item of the month – which this month happens to be bone-in rib-eye steak.

In conclusion, there are many companies available if you choose to buy steaks online. It’s extremely important to do your research so that you can be sure you are getting the best quality cuts for your dollar at the best shipping costs. You’ll also want to be sure that the shipping is not only quick, but safe and that the steaks arrive fresh.

Want to know how to grill rib eye steaks..? 

Business Strategies – Marketing Online Services – SUPER MONEY PRO

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All you need to do is order a steak online and wait for it to arrive at your doorsteps. Then depending on how you want to cook it,Rolex Oyster Perpetual, you can put it in your grill or BBQ [...]

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The Best Steakhouse – What Makes a Great Steakhouse

Just about every individual in the country loves a great steak, especially one from the best steakhouse around. Nonetheless, lots of beef fans have extremely different feelings of what constitutes the best steakhouse. Let’s break down many of the the different aspects of steak houses, and help you find the best choice for your preference.

To start, quality is constantly an important factor. A great steak house would need to have the best quality meat, sourced from the best cattle farms. While we all want the right quality beef, perceived high quality automatically commands a high price. The steakhouse which you would expect to stock the best beef might not, and you could be probably paying for the name of the restaurant and presentation. A small, relatively unknown steakhouse could actually be the best in terms of quality steak.

The second most important factor is the way it’s prepared. No matter how good a steak is, if it isn’t cooked the way you love it, you won’t enjoy it. The best steakhouse will always cook it just to your desire, and the upper class steakhouses will usually take the steak back and make it again if it wasn’t to your specifications, while smaller or more mainstream non-specialist steakhouses wouldn’t give such a guarantee. If you are the kind of customer who only prefers rare steaks, for example, being served a medium steak is unacceptable. Any restaurant that could lay any claim to being the best steakhouse will have to prepare their steaks according to their customer’s liking.

Following preparations, presentation is very important for the any steakhouse. Presentation is everything from the outside of the chophouse, to the material of the cloth and napkins, to the plates and cutlery used to eat. A steak house which claims to be the best cannot serve drinks to its visitors in inexpensive, thin glasses. Presentation is very important to some diners, but not to others, so consider how important you find linen napkins.

Variety is imperative to a steakhouse laying claim to being the best steakhouse in a city. Strip, sirloin, and fillet must all be available, at the very minimum. Once those bases have been covered, side items should include all tastes, as well as beverage availability, including alcoholic and non-alcoholic. Desserts and starters, two parts of a meal that are often overlooked, also should offer a wide variety and cater to several tastes and preferences. A broad variety offers something to everyone, and the best steakhouse will need to have achieved this.

Finally, there is service. Nobody goes to what they think is the best steakhouse and be met with inferior service. Clients rely on servers and kitchen staff to deliver what they ordered and with awesome service. Many diners do not have the patience to wait for long periods for their food or drinks, especially if it’s a common or uncomplicated order. A great steakhouse will have wait staff that is efficient and alert to the customer’s needs.

A great way to find really good steak places in your city is to take your search online. There are quite a few restaurant review sites today where you can input the name of you particular city, state or region and it will serve up results based on your location. Not only can you see where the restaurant is in proximity to you, you can read actual customer reviews and experiences from the restaurants in question. I use these sites religiously when seeking out new dining establishments in my home town of Memphis.

Ultimately, when looking for the best steakhouse, think about what you really want out of a dining experience and judge according to that, rather than just looking for what you perceive the best to be. Most of all have a great time looking for it!

The are many opinions and options when it comes to finding the best steakhouse. For local reviews and information on the best steak restaurants please visit, http://www.beststeakhouse.org

Article Source: http://EzineArticles.com/?expert=SJ_Paul

You could also try to learn how to grill top sirloin steaks if you’re not upto ordering.

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Best Deal Buy 1 Get 1 Free on Oh Boy! Oberto Steak & Cheese Bites at Drugstore.com. 

Kansas City Steak Company – $20 off $150+ Order

Find best deals,prices and save money on Kansas City Steak Company – $20 off $150+ order. 

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Your local resource for freebies, discounts and deals where you live, work and play. Get free stuff & coupons to do more on the cheap[...]

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List: $146.00 Deal: $84.99 ($61.01 off) Omaha Steaks Boneless Strips are a customer favorite. Cut from the heart of the loin, these well-marbled steaks are incredibly juicy and [...]

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Steps and Tips For Grilling a Rib Eye Steak

Grilling a rib eye steak is actually one of the easiest types of steak to prepare. But no matter how easy it may be to prepare such food, let’s nonetheless take a look at the steps on how to grill a rib eye steak.

Just like how we prepare any kind of steak, we must ensure that the meat we are to use is thawed properly. For sure, the meat that we buy from the market is frozen, not to mention the fact that it is vacuum-packed, which means that we really need to allot time for thawing. The meat may be thawed for approximately an hour. This may be done by soaking the meat in a container filled with tap water. The meat may also be thawed for twenty four hours inside the refrigerator.

To start with the steps we must first preheat the grill. This time may also be used to clean the grill racks if this was not done the last time the grill was used. A spatula and a brass brush may be used to scrape the dirt. This is important as we do not want our food to have a weird taste after grilling.

Speaking of taste, when using a charcoal grill, a best tip is to use of volcanic type coal igniter instead of a lighter fluid since it is proven to ruin the taste of steaks.

The grill has to be preheated until it reaches medium temperature. Approximately, it takes three minutes for the grill to reach medium temperature. Once this temperature is achieved, the rib eye may be put on the grill. When using a charcoal grill, one must be ready with squirt bottle filled with water. This is important just in case a flare up occurs. This, of course, is not necessary when one is using a gas griller since the temperature may be adjusted anytime.

Steak lovers know that one of the best tips is to never put any seasoning on it. Although it is allowable to brush over any type of seasoning on the steak, but then, nothing beats the original flavor of rib eye steak. The rib eye steak actually has enough flavor that it can actually go without any seasoning. A little pepper and salt are alright.

Another tip is by making sure that all steaks on the grill get exposed to similar amount of heat. If not, make sure that the steaks differ in their thickness and that they are all getting enough heat.

It is expected for the steaks to sizzle while on the grill rack, otherwise, it means that the grill is cold. One of the important tips on is to be patient in being watchful to master the art of grilling.

Another tip is to use a spatula or tongs to turn or flip over the steak. Never use a fork since this will ruin the quality of your grilled rib eye steak. Poking the steak with a fork will definitely minimize the juice of the steak and its flavor will definitely be affected.

Another important tip on is the difference in turning over a thick rib eye steak and a thin rib eye steak. When turning over a thin rib eye steak, the frequency does not have to be high. Flipping a thin slice of steak may be done only once. But it must be remembered that the number of times that a thick rib eye steak must be flipped over actually depends on how thick the steak is.

Please click these links if you want to know more about rib eye steak or charcoal grill in general.

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Know more about cooking steaks. You can also check here if you’re interested to know how to cook salmon steaks.

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Crank up the BBQ-Grilled Ribeye Steak. May  A great steak from aged grass-fed beef can’t be beat. It doesn’t need a rub massaged into it to mask the flavor.

Stone Imperial Russian Stout 2010 With Grilled Steak And Whoopee …

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A friend of mine recently went to Buenos Aires, Argentina for a vacation and when she came back, all she talked about was ‘the STEAKS of ARGENTINA’. 

Crank up the BBQ-Grilled Ribeye Steak « sweetpaprika

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Grilled Garlic-Stuffed Top Sirloin Steak Recipe

The garlic used in this sirloin steak recipe calms down during the two stages grilling, adding a nice richness to the top sirloin. Top sirloin is a more tender and leaner cut than bottom sirloin.

This sirloin recipe works best grilled over charcoal and mesquite chips. It can also be cooked inside in the oven, although you will not get the same smoky flavor.

1 3-pound boneless top sirloin steak (about 2 inches thick)
salt and ground black pepper to taste

Garlic Filling:
1 medium garlic head (baked in the oven at 350 degrees Fahrenheit for an hour
1 1/2 tablespoons extra virgin olive oil
1/2 cup chopped scallions

On an outdoor grill, get enough charcoal lit to have a single layer coals below the meat. At the same time, soak a few handfuls of mesquite chips in water.

In making the filling, break the garlic head apart, then squeeze each soft garlic clove from its skin. In a small skillet or frying pan, heat one tablespoon of the olive oil. Add the garlic, and mash it into the oil with a fork until you form a rough paste.

Stir in the scallions, and cook for a minute or two, until the onions are soft. Remove the pan from the stove top, and let the filling mixture cool while you get the meat ready.

Trim off any fat from the sirloin, and cut a horizontal slit along the length of the steak to make a pocket. Be sure not to cut through to the other side. Spread the remaining 1/2 tablespoon of olive oil thinly over the sirloin.

After allowing the charcoal to become gray, spread the soaked mesquite chips on top of the coals. Lay the steak on the grill over the coals. Cover the meat with the grill lid, or make a foil tent to lay over the sirloin.

Grill the meat on one side for about 15 minutes, then turn it. Grill for another 10 to 15 minutes, until reaching your desired doneness. Serve immediately.

About the Author:

Billy Bristol is the editor and chief bbq pitmaster for TexasBarbeques.com, an outdoor cooking and entertaining website devoted to backyard living. TexasBarbeques.com has been providing barbecue recipes, cooking tips, grilling techniques, and backyard entertainment ideas since 2005.

Texas Barbeque

Article Source: http://EzineArticles.com/?expert=Billy_Bristol

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Picanha – Rotisserie Top Sirloin Steaks, Churrascaria Style

Do what they do with their filet mignon – wrap the top sirloin steaks in bacon before you skewer them. Notes: *Spring was conspiring against me with this recipe. I really wanted to use the [...]

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Step 2: Set the steaks around the outdoor barbecue grill rack. Supply room for every slice to ensure that when flame-ups happen, you will probably be in a position to move round the [...]

Blue Cheese Smothered Sirloin Steak

Blue Cheese Smothered Sirloin Steak, Garlic Skillet with Grilled Steak Fries Traeger Style Prep Time: 10 minutes Cook Time: 60 minutes Grill: Traeger Wood Pellet Grill Pellets: [...]

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How to Cook Salmon – 4 Delicious Methods and Recipes

For many people, seafood represents a love or hate relationship. If you’re in the former, oceanic camp, then this article is for you, especially if you’re not exactly Emeril in the kitchen.

For example, do you know how to cook salmon? It sounds easy enough, but I know I wasn’t sure where to start, so if you aren’t either, I’m here to help.

There are many ways one can prepare and cook salmon: baking, grilling, poaching or frying. Each chef has his own special preference in cooking salmon I took some time to review each of these methods. So let’s look at recipes that involve all four of these methods.

How to Cook Salmon: 4 Delicious Methods

1. Salmon Steak (Baked) (Ingredients: Salmon fillets (boned and skinned), Onion powder, Garlic powder, Dried dill, Mayonnaise, Paprika) Instructions: Wash and dry the fillets and spread a thin coat of mayonnaise over. Sprinkle the seasoning over the salmon fillets and keep the paprika for the last. Bake the fillets in a preheated oven set at 375 degrees for 10 to 20 minutes and keep checking for the flakes. Salmon flakes when baked and the flaking is a sign of the fish being well done.
2. Poached Salmon (Ingredients 1 to 1½ pounds salmon fillets, ½ cup dry white wine (a good Sauvignon Blanc), ½ cup water, A few thin slices of yellow onion and/or 1 shallot, peeled and sliced thin, Several sprigs of fresh dill or sprinkle of dried dill, A sprig of fresh parsley, Freshly ground black pepper) Instructions: Put wine, water, dill, parsley and onions in a saute pan, and bring to a simmer on medium heat. Place salmon fillets, skin-side down on the pan. Cover. Cook 5 minutes or to desired done-ness. Do not overcook. Serve sprinkled with freshly ground black pepper. Serves 2-4 people.
3. Pan-fried Salmon (Ingredients: 1 salmon, 1 tsp coriander leaves, chopped 1/2 tsp cumin, 1/2 tsp mustard seeds, 1/2 avocado, 1/3 red onion, a dash of Tabasco sauce, 1 corn, Spinach leaves, 1/2 tomato) Instructions: Rub coriander, cumin, mustard seeds, salt & pepper on salmon. Panfry skin-side down for a few minutes until crisp, then flip. Mash avocado with red onion and Tabasco sauce, add pepper to taste. Microwave corn with husk (silks removed) for 5 minutes on high. Stand 3 minutes. Place everything on plate and serve with spinach & sliced tomato.
4. Barbecued Salmon with Mango Sauce (Ingredients: 6 salmon fillets (6 ounces each), 1 tablespoon paprika, Salt and pepper, 1 tablespoon ground coriander seeds, 1 tablespoon brown sugar, 1 tablespoon ground cumin) (Mango Sauce Ingredients: 2 mangoes (skinned and diced), 1 lime (juiced), a good handful of fresh coriander (cilantro), 1 red Chile pepper (chopped)) NOTE: The Chile pepper is optional, but this mango salmon recipe tastes best with the hot & sweet combination. If you don’t like hot peppers, please substitute paprika or a milder pepper. It really does taste better with the Chile pepper. Instructions: Mix the spices, brown sugar and salt and pepper in a bowl and rub into the salmon steaks. Use all the mixture. Prepare the mango sauce by grinding the mangoes, lime juice, Chile pepper, and cilantro in a food processor until they are smooth. Cook the salmon steaks for 4-5 minutes on both sides until seared on the outside and almost translucent on the inside. Serve with the mango sauce.

So there you go… simple and easy recipes to enjoy a spread of salmon whether in the baked, poached, fried or grilled form.

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Article Source: http://EzineArticles.com/?expert=Brandon_Johnsonn

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Salmon Steaks How To Cook

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4 salmon steaks, 8 oz. each. Preparation: Combine rind, juice, honey and wine in large frying pan over medium heat and bring to boil, stirring constantly. Add fish and cook over low [...]

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Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

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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

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.

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

Brad Vitosh
Owner

Article Source: http://EzineArticles.com/?expert=Brad_Vitosh

 Wondering how to grill swordfish steaks?

London Broil Grilled Steak Recipe by the BBQ Pit Boys

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Steak Rubs – The Top 3 Tips You Need to Know

A good steak rub can add an incredible amount of deep flavor and complexity to any cut of steak, turning an average dish into one that earns the cook a huge amount of praise, and requests for your ’secret recipe’! In truth, creating your own rub, or even finding and buying a pre-made steak rub is a simple, quick and yet delicious way to bring the most out of your meal. However, in my opinion, there are 3 golden rules that I always follow in ensuring that the steak rub does not turn a great piece of steak (or chicken, fish or even vegetables) into a mouthful of spice and nothing else!

1) Take it easy on the rub!
Seems a simple enough rule at first glance, but it is amazing how many people seem to think that they are expected to use a whole jar of steak rub on one piece of meat, or that it should have a 2 inch crust of rub over the entire surface area of the steak. Doing this not only causes the delicate flavor of the meat to be masked (and often ruined), but is also an expensive way of creating a lot of smoke on the grill or in the pan and not much else. In today’s economic times we should be looking to maximize taste and flavor in less expensive cuts of meat; a good steak rub applied in the correct amount will do this by enhancing the meat and not overpower it. How much is just enough? A great rule of thumb is a light coating on all sides of the meat and then pressed into the flesh (to avoid the loose rub falling off) is usually sufficient. It is also crucial to remember that it is not how much rub to apply, but also for how long you let the rub soak into the meat (think 5 pound standing rib roast versus a fillet of cod!) This guideline can be further refined with golden rule #2:

2) Understand the flavor of the meat you are working with.
This is another crucial component of ensuring a good result when using steak rub. What do I mean by understanding the flavor? If you are cooking two cuts of steak on the same night, for example a porterhouse and a fillet mignon, applying the same amount of rub to both will lead to vastly different results. The porterhouse with it’s bone and higher fat content will be able to handle not just more rub, but also a more spicy or bold steak rub (see golden rule #3 for types of rub) than will the fillet. Indeed, I often advocate that for fillets, given their relatively lean composition, they should often be prepared with either a wet rub (a dry rub mixed with a little oil to provide for a more substantial rub), or no rub applied at all and instead served with a sauce. Similarly, a chicken breast or fish fillet will also need to have a rub applied in a much more conservative manner than would a ribeye steak.

3) Balance the flavors in your steak rub.
Now that we know not to totally submerge the steak in a rub (in both amount and time), and we know how well each piece of meat or fish can handle a mix of spices being applied to it, we need to ensure that the mix of herbs and spices in our rub are complimentary to each other. Flavor profiles are obviously a matter of personal preference, but there are certain guidelines that can always be followed to ensure that you are on the right track with your steak rub choice. Whether the spices you are using are hot (such as cayenne or red chili flakes), sharp (onion, garlic), sweet (brown sugar, cinnamon) or more herb based flavors (thyme, sage, etc.), please keep in mind how well each of these groups would not only mix well together, but also how they would taste together with your chosen steak. A great tip here is to begin with a ready made steak rub, and try adding one or more new herbs and spices to it. This way, you can try a multitude of flavors without having to buy every herb and spice on the market.

Of course the most important rule in the world of steak rubs is to keep trying new concoctions and to have fun doing it!

About the Author:

Paul Brough is a Financial Analyst and passionate amateur in the world of all things steak rub.

http://www.steakrub.org

Steak Rub Basics

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Delicoious Swordfish 

Swordfish are true delicatessen and this easy to make swordfish recipe is no acceptation to this rule. It combines the Swordfish’s fantastically flavoured meat with the freshness of rosemary to create a feast for your taste buds. The recipe can be done by someone who knows nothing about cocking and is suitable for every occasion. It will be a hit if served to your boss at an important dinner but is still easy enough to make a good dinner any day of the week. Another benefit of this swordfish recipe is that it is very low on fat and a good diet if you are trying to lose weight or just watching what you eat.

You will need the following to make this dish.

• 4 ounce swordfish steaks
• 2 teaspoons rosemary
• 2 tablespoons lemon juice
• 1 tablespoon olive oil (preferable Extra virgin oil)
• 1/4 teaspoon ground black pepper
• 5 cloves garlic, minced
• 1/4 teaspoon salt
• 1/2 cup white wine

I also recommend that you get some lemons to use for garnish and to give the finished swordfish a little extra flavour.

Start by taking a bowl and pouring the wine into it. Add the garlic and half the rosemary in the wine and stir. Pour the mixture into a baking dish. You then take the swordfish and sprinkle it with salt and pepper before you put them into the baking dish with the wine mixture in it. Let the mixture rest for at least an hour in the refrigerator. You can prepare this the night before or in the morning if you plan to serve this dish on a work day.

Preheat the oven for medium heat and take a new bowl and mix the lemon juice, the other half of the rosemary and the olive oil in it.

Take out the fish from the refrigerator and remove it from the wine mixture. Let the fish drip of before you grill it. The grill time is usually around 10 minutes.

Take the fish out of the oven and take the lemon juice mixture. Pour the mixture onto the grilled swordfish and serve!

This recipe results in 4 servings.

Enjoy!

This is just one of the many tasty fish recipes out there. Other recommended recipes include Pecan Crusted Tilapia and Crunchy Oven Fried Tilapia

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