Steak Done Just Right #TuesdayTip

We love steak, but since we can’t have a gas/charcoal BBQ anymore, we’ve had to experiment with how to grill steak just right and have finally found the way!

For starters, you’ll need a nice thick cut of beef – about an inch thick. Whether it’s London Broil or a more expensive cut of meat, this will work for you. When I do London Broil, I generally marinate it, but that’s not a necessary part of this recipe.

What you will need is a pan that you can get really hot. I recommend something like the Lodge Cast Iron Square Grill. This Lodge grill is pre-seasoned which is great although it’s not that tough to season cast iron. Just clean it when you buy, oil it up and let it sit in a low temp oven. Once you’ve got that first coat, be sure not to scrub too hard when washing. Just a little soap and water. Nothing beats cast iron for cooking.

Except maybe black steel or carbon steel. These pans are lighter, but can deal with high heat situations. They need seasoning as well, so a pre-seasoned one is your best bet.

Back to the steak. Preheat your oven to 250 degrees. Once it’s heated, place the steak on an oiled pan and cook for about 30 minutes or until the internal temp is 125 degrees.

Then, remove from the heat and get the cast iron/black steel pan heating. Give it a little spray of cooking oil and once it’s hot enough to be smoking, add the steak. Sear each side for one minute or until the internal temp is about 140 for medium rare or 155 for medium.

How can you tell the temperature? I highly recommend one of the instant read thermometers. They can be pricey, like the Thermoworks, but it is worth it.

Once you’ve seared the steak, set it aside off the heat for 10 to 15 minutes. Why should you let it rest? Heat forces the juices toward the center of the steak and if you cut it immediately, those juices will run out of the center. Letting the meat rest will allow the juices to flow back through all the parts of the steak. For a more scientific explanation about the benefits of resting meat, you can visit the Food Lab!

Use this process for any other meats you might want to grill, like lamb or pork chops!
steak

#TeaserTuesday Cooking with the SUMMER HEAT Authors #FreeRead

CookingGood morning! It’s Tuesday and this morning I have not only many teasers, but also a free cookbook loaded with outstanding recipes from my fellow SUMMER HEAT Box Set authors.

All of the recipes are connected to our stories in the anthology and they all look incredibly tasty. The cookbook is a perfect way to find out more about some of the things that inspired our stories.

You can download the free cookbook at these various online retailers:

Hope you all have a fabulous Tuesday!

#WriteWed Recipes for the Romantic Soul

I’ve been stuck on the next scene for EMBRACE THE NIGHT, but had a revelation this morning about it! Yeah. I’ll write it on the way home and hopefully have this story ready for you in early September. I’ll also have a new book for you with a baseball hero – ROOKIE OF THE YEAR. This is a contemporary romance revolving around a fictional NJ baseball team. The sequel to it – A WINNING SEASON – will be out in October.

Today’s Write Wednesday inspiration is all about recipes. You know I’ve been sharing them with you and I’ve decided to put them all together into a cookbook. I’ve been searching for the just right image for the cover and in truth, it occurred to me that just one image would not do it. I like the idea of a collage for the front cover of the book. RECIPES FOR THE ROMANTIC SOUL will not only have recipes, it’ll have stories about my family, friends and/or scenes in my books that inspired the recipe.

For now, if you’d like to try out some recipes, please visit the Cook’s Treat section of the website!
Cookstreat

My Pinterest Recipe Board #FoodieFriday

Two years ago I had to have surgery on my knee and since I had to stay home, my daughter and I decided to do a week of recipes from our Pinterest boards. The really funny thing was that both of us had pinned many of the same recipes we wanted to try. We had a fun week of cooking and recuperating!

Today, I’m sharing my board with you. Check it out for recipes to make over the weekend or when you have a free moment.
Follow Caridad’s board Recipes on Pinterest.

Free Recipe Book – Special Thursday Treat

Last week I promised you a collection of recipes and here it is! There are recipes which are mentioned and/or connected to my various novels while there are others that are just family favorites.

I hope you will enjoy both making some of these recipes as well as eating them.

If you cannot see the screen below, you can click here to read it. Please note that there is also a download capability with this PDF version.

Recipes for the Romantic Soul

Guilty Pleasure Heat for an Arctic Monday

How cold was it this morning when I left my house? 2 degrees Fahrenheit. 2! How cold is that really? Well take a look at this snapshot of the Bryant Park fountain which was freezing over from the arctic chill.

Well, we definitely have to generate some heat to combat that arctic chill and what better way than with a nice hot Guilty Pleasure? But with it being so cold, we need a man who can heat us up in the kitchen as well with something so delectable we’ll be shivering in anticipation. So today’s Guilty Pleasure is Curtis Stone, celebrity chef. Curtis has been on a number of television cooking shows both in his native Australia and here in the States. You may remember how nice he dressed up when he appeared on Celebrity Apprentice.

Curtis Stone Celebrity Chef

I hope you enjoyed today’s Guilty Pleasure.

Curtis Stone Photo Credit: Joseph Trotz@en.wikipedia.com