Black pepper steak

I learned it’s not only important to cook a piece of meat well, but it’s also important to pick the right
cut of meat. Equally important is seasoning the steak with salt and pepper. Seasoning the meat on both sides will ensure that when it’s done it will give you a flavorful and memorable meal.

From a health perspective think less is more, which is around 4-6 oz per person. which is comparable to the palm of your hand. What you eat should be of equal or lesser size. Remember your stomach is not that big and you do not want to overwhelm your system.

When searching for the finest cut of meat look for a bright red color (unless cryovacked then it might be purple) soft but firm to the touch.

Directions:

• Preheat your oven to 350 degrees.
• Allow your steak to come to room temperature.
• Then heat a cast iron grill pan (Lodge-makes a great cast iron pan) on your stovetop.
• While the pan is heating coat your steak with salt and pepper on both sides and then rub it into the steak.
• Then add your olive oil and red wine vinegar to the steak and rub it into it well.
• When your pan is heated place your steak onto the grill pan and cook it 4 minutes and then flip it and cook the steak another 4 minutes.
• Place the steak and grill pan in the oven and cook it for 8 more minutes.
• Remove your steak from the oven and let it rest for 5-10 minutes.

When to use marinades, rubs and basting:

The grill is ready to go and it’s time to start cooking. Marinades, rubs and bastes are an essential part of summer cooking. We all want our meats to taste restaurant quality with layers of flavor and delicious mouth feel. Mastering the grill is only half the battle.

Marinades are used on tough pieces of meat like tri tip or flank steak. The proteins need the acid to help break down the muscle. Marinades work best if they are left on for two to three hours and if you have something that is really tough and large you can leave it to sit for up to a two days. The flavor of the marinade will penetrate into deep into the meat.

Rubs are a mixture of seasonings and help to layer in flavor. Rubs are best used before grilling with any type of proteins (chicken, beef, or fish) but can also is used with vegetables. The key to rubs is to use a little but of oil and rub the seasonings into the meat. It will create a nice crusty layer.

Basting is a liquid like barbq sauce, honey mustard that seals in the juices of the meat. Bastes are used towards the end of cooking; They can have a lot of sugar in them and if you baste meats too early the sugars can flare the fire and end up burning your perfectly cooked meats. When you baste at the end, it reduces and caramelizes onto the meat leaving a delicious outer layer of flavor.[wpurp-searchable-recipe]Black pepper steak – – – [/wpurp-searchable-recipe]