Hey, I may be planning way too far in advance on this one, but I think I’m gonna try to attend the Magnolia Blossom Festival: May 14th & 15th, 2010, in Magnolia, Arkansas. It’s only about a 2 hour drive outside of Shreveport.

Welcome to the 2010, 22nd Annual Magnolia Blossom Festival
and 21st Annual World Championship Steak Cook-Off. This will
also be the 60th Anniversary of the Sidewalk Art Show.

Will you join me on Saturday May 15th at 4PM for “The Lighting of the Grills” and stay until 6PM “Steak Eating on the Magnolia Square”? We could meet up earlier on Friday the 14th at the Farmers Bank West Stage for Singing Fine Gospel Music!

1 steak 2 sauces | Jamie Oliver recipes

I love his vigor in describing the cooking of the steak, here:

Get a frying pan, griddle pan or barbecue screaming hot and season both sides of your steaks with salt, pepper and a good drizzle of olive oil. Add the steaks to the pan or barbecue. Turn every minute and cook to your liking. I’m going to give you some rough timings, but use your intuition: a 200g steak about 2cm thick wants about 2 minutes each side for medium rare and 3 minutes each side for medium. As it cooks, whip the meat with the sprig of rosemary and rub it with the cut side of the garlic clove for some extra flavour. [my bold]

COMING SOON: I will make this and tell you how it turns out!

Tags : Jamie Oliver, LA, salsa, sauce

If you love your weekly steak, here’s a great way to take it up a few notches. The combination of thyme, beef and mushrooms with the salsa verde is so so good and can’t be beaten.

Best chargrilled steak recipe | Beef recipes & main courses | Jamie Oliver recipe

I’ve tried this and it’s magnif!

Tags : bacon, Jamie Oliver, steak

I’m getting ready to buy a giant grill at the end of this summer, so at my new house I can do stuff like this! There’s no room for a smoke box inside of my tiny WeberQ.

Cooking the Perfect Smoked Steak | Create a Smoked Steak Flavor - Heartland Steaks | Certified Angus Beef Steak

Peeking at the food allows heat and smoke to escape so try to limit any peeking. Every time you peek you add 10 minutes to your cooking time, and even more in cold weather! Smoking causes boneless meats to shrink significantly unless they have a heavy layer of fat.

O cool! Look at this: Steaks - www.grillersindex.com. It’s a whole website devoted to grilling stuff, including a whole section about STEAK! Has a calendar of steak cookoffs and other events. I love it. No time to spend right now. Will investigate further and provide highlights!

Sur La Table Stainless Steel Meat Hook - Sur La Table

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You know you want this MEAT HOOK.

I sure do.

Here’s what I made last night:

Two grilled NY Strip steaks, with a bit too much Montreal Seasoning. Grilled for 9 minutes total, perfection. They were at room temp before starting, such a simple step for perfect steaks. The montreal was rubbed in about 45 min before grilling. Couple of brushes to get rid of some of it rigth before grilling would have been ideal.

Then, inside the house, I was roughing up some pea tendrils, and sugar snap peas from our CSA box in the sautee pan. I’d done some 30 second minced garlic in butter/olive oil first. Toss toss toss. Pew pew pew!! Finish with a splash of white wine and some chiffonade of my own fresh mint!

And mojitos with the same mint!

Wonderful spring/summertime meal!

Dinner Diary » Steak

From a very nicely categorized (and photographed!!) home food blog of the British or Canadian variety. Very good work, and plenty of cookery inspiration of the non-steak variety as well.

Flickr: r-a-m’s photos tagged with steak

There’s a story here. An interesting story.

Lifehacker - Nine Affordable Steaks and How to Grill Them Anywhere - Grilling

So, in the spirit of hasty reblogging a la Lifehacker, I’m just going to paste a bunch of pull quotes!

need to bone up on cuts that can impress a crowd

Affordable cuts of beef tend to fall into three groups: hanger and flatiron steaks, long prized by chefs; flank, flap, tri-tip and skirt steaks, which used to be even cheaper when they were less popular; and gems such as chuck eye, chuck shoulder and top sirloin steaks, which are, for the moment, the least expensive of the lot

food scientists have begun to question not only whether marinades tenderize meat

When the meat goes straight from the fridge to the grill, it takes longer for its center to reach medium-rare or medium, during which time the outside starts to char and the interior can go gray.

then grease them, using an oiled wad of paper towels

Let the meat rest

After the gap, recipes!

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