Comments on: Herb Crusted Steaks

By: Herb Crusted Steak Recipe. | All The Information You Need for a Great Steak

Herb Crusted Steak Recipe. | All The Information You Need for a Great Steak — Sat, 18 Apr 2009 02:53:33 +0000

[...] Herb Crusted Steaks: Beef it’s What’s for Dinner | Home Ec 101 [...]

By: Certified Senior Meat Lover | Tall Tales & Falsehoods

Certified Senior Meat Lover | Tall Tales & Falsehoods — Wed, 15 Apr 2009 15:30:17 +0000

[...] promotion. They have recipies for Mediterranean Beef Pitas, Walnut Crusted Roast, and Herb Crusted Steaks. Plus they are having a promotional giveaway from a giftcard and cook book. Go check them out and [...]

By: Carol

Carol — Fri, 10 Apr 2009 13:55:15 +0000

Oh yummy! That lost excellent. Now I want steak on Good Friday, isn’t that always the way??

By: Kathy

Kathy — Fri, 10 Apr 2009 12:48:31 +0000

It’s only 8:30 am and I am hungry for steak. The recipe sounds delicious and the steaks look great. The steaks and grilled vegies look so yummy in your photos. Yummy.

By: stainless kitchen sink

stainless kitchen sink — Fri, 10 Apr 2009 08:07:32 +0000

This recipe is safe for those who are sensitive to gluten.

By: Keter

Keter — Fri, 10 Apr 2009 02:13:12 +0000

My grocery store has very cheap sirloin steak, so steak is a staple here. I’ll definitely try the herb rub, but let me share my tip about salting steak.

Set your steaks out about half an hour before you plan to cook them. With 15 minutes to go, heavily salt your steak on both sides. I use a salt blend that has garlic and onion in it. When it’s time to cook, brush off and discard the salt (I just use my fingers, and am not perfectionistic about it). Pepper the steaks thoroughly with fresh ground pepper and grill immediately. You end up with a steak that is tenderized, perfectly salted, and very juicy.

The magic that happens when you salt your steak this way instead of after the fact is that the salt will actually penetrate the meat, where it helps hold the moisture inside. As it penetrates, it also carries the other flavors in with it, so those flavors also will be locked into the meat. The salt also very slightly dehydrates the very outside layer of the steak – once the steak hits the grill, this hastens the process of sealing the outer layer of the steak, and also helps hold the moisture inside the steak. Lastly, since you brush away most of the salt, you actually end up with less sodium than you would have if you salted your steak after it is cooked.

Be sure to use cooking oil on your grill and clean the grate after cooking to prevent rust.

By: Leigh

Leigh — Fri, 10 Apr 2009 02:09:32 +0000

WOW! That looks amazing!!! I am drooling all over myself…

By: Becca

Becca — Thu, 09 Apr 2009 20:09:26 +0000

That sure does look good…..are you available for hire?? Our family of seven only has three that would eat a steak (13 year old, J and myself) and only one of us would appreciate a medium done steak (versus well done) and that would be ME. This is what I get for marrying a yankee, I suppose. I might get myself the good cut of beef and a hunk of whatever for the well-done two (they’d never know the difference, I guess….burnt is burnt).

You’d think, living in Phoenix, that we’d be grilling all the year long. But WE don’t. Maybe we should start, though. It was nice to see a grilling recipe and, perhaps, I shall go get the propane tank filled up in the spirit of Spring.