GIRS can GRILL too!

In my 24 years on this Earth, tonight was the very first time that I grilled, and I grilled a big steak at that! I put two, two-pound steaks on the fire, and felt the carnal power of the grill overtake me. I now understand why men enjoy it so much, but I am here to say that girls can grill too!

All I did was a little Google-ing, and my steaks came out near perfect. After reading a few Yahoo Answers, I realized that the trick to grilling a great (thick) steak is to sear it first on the grill, and finish it in the oven. I heated the grill up to about 700 degrees. (Make sure your grill is well oiled.) Sear the steaks for about two minutes, before rotating them 45 degrees. After rotation, sear for another minute, and flip. Do the same thing to the other side, and put the steaks on a sheet tray. 

Heat your oven to 250 degrees. I tried 200 degrees at first, and it was just too low. Cook between five and 10 minutes. The internal temperature should reach 140 degrees, which is medium rare. (That's how I like my steaks cooked). Let your steaks rest for another five minutes or so. By letting the steak rest, locks all the flavorful juices inside. You don't want them to be left behind in the pan.

Now, add some veggies and potatoes to your dish, and you've got yourself a grand slam! If you'd like to know what I marinated my steaks in, send me a comment below, and I'd love to share my secrets with you. Do you have a special steak marinade that you use? Do you use a dry rub instead? What are your tips to cooking a perfect steak? 

Sometimes, my boyfriend buys Omaha Steaks...

...and it's delicious! 

This time around, I don't have a recipe. I just wanted to give a great big shout out to Omaha Steaks! Scott purchased some crazy awesome combo of about four or five different meats and potatoes for only $40. So, our Sunday Funday consisted of a five ounce filet mignon, with a twice baked potato, and a salad on the side. 

If you are ever in a lazy mood, and you find yourself wondering what's for dinner, I highly suggest going to your local Omaha Steaks and picking something up...It's definitely worth it! That filet was possibly one of the juiciest and most tender I've ever had. There are plenty of summer deals going on right now, so take advantage of it! 

You're welcome. 

What's your favorite cut of steak? Why?

The Best Recipes...

Sometimes the best recipes are the ones that we don't plan.

Although I have a few old Thursday recipes that need to be shared, I do not have any new ones. I do, however, have a pretty simple, pretty fast, pretty wholesome recipe that can put a smile on any meat lover's face. 

As you all well know, Tropical Storm Isaac was barreling towards southwest Florida just about a week ago. So, last dreary, Sunday night, Scott pleasantly surprised me when he suggested that we cook  sirloin steaks. Although I love sticking to a recipe and having step by step laid out for me, I absolutely love when Scott and I don't plan our dinners...they always seem so much more heartfelt. 

Let's talk about the subject at hand though...steak. I've killed many a steak in my day, but I think I have got it down to a science. Broiling on a baking rack is definitely the key. And through trial and error, I have figured out that size does play a role in cooking time, but generally for small steaks, 5 minutes on each side should produce a good medium rare (just the way I like it). Scott , on the other hand, likes his steak medium well to well done, so he wound up putting his steak in an extra 5 minutes. The past few times I've cooked steak, I have stuck to this method and my steak has come out juicy and tender. Another good tip...always let your steak rest. If you cut the poor thing open straight away, you're going to lose all the juice and flavor, so give it at least 5 minutes for the juices to redistribute throughout the steak. 

Anywho, here is our Tropical Storm Isaac, Sunday Funday dinner. 

The veggies came from a bag, and the potatoes are instant, but the steak is pure genius and raw talent. Scott marinated the sirloins in a teriyaki glaze, and I was the brains behind the operation. This recipe may not be the most creative that we've tackled but it was one of the most heartwarming! Do you have any special comfort food recipes? Do you have any tips on how to cook the perfect steak! Share them with me!