Sentences with phrase «remove steak»
Remove steak to a cutting board.
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Remove steak from bag and blot with paper towels.
Remove steak from marinade and shake off any excess liquid, then grill each side for just a few minutes, until outside is nicely seared in spots and internal temperature reaches 130 °F (check with an instant - read thermometer) for medium - rare.
Remove the steak to a cutting board and let it sit for 5 minutes, then slice it into small pieces.
Remove steak to a cutting board and let rest for 5 to 10 minutes.
Remove steak from oven.
Remove the steak and discard the marinade.
Remove the steak from the refrigerator 30 minutes before proceeding with the recipe.
Remove steak from marinade, scraping off excess; season with salt and pepper.
Remove the steak from the marinade and add to the skillet, in batches if necessary, without overcrowding the pan.
Remove steak from marinade, shaking off excess, and place on prepared sheet.
Remove steak from refrigerator 1 hour before grilling and let come to room temperature.
Remove steak from marinade, letting excess drain off; season very lightly with salt.
Remove steak from marinade, scraping off as much marinade as possible.
With a slotted spoon, remove the steak and reserve.
Remove steak from bag; set aside.
Remove steak from refrigerator and allow to stand at room temperature 30 minutes.
Remove steak from resealable bag.
Remove steak to a plate and cover with foil to keep warm.
Remove steak from marinade; discard marinade.
Remove the steak from the marinade and season with salt and pepper.
Remove steak from stockpot; season with 1/4 teaspoon salt.
* Remove steak from marinade and cook, flipping occasionally, until well - browned on the edges and medium - well or well done in the center.
Lower the heat and remove the steak from the pan to a plate.
Remove the steak from the pot and set aside.
Remove the steak from the bag (discard the bag of sauce); season with salt and pepper and grill until medium - rare, about 6 minutes per side.
Remove the steak from heat.
Once cooked remove the steak from pan and wrap in aluminum foil.
Remove steak from heat.
Remove steak from bag; discard marinade.
Remove steak to plate, cover with foil, and allow to rest for ten minutes before slicing.
Remove the steak from the grill, allow to sit for 5 minutes, then slice the meat against the grain and arrange on a serving platter.
Remove the steak from the grill and tent with foil.
To allow the juices to settle, remove the steak from the pan and let sit for 5 minutes, covered loosely with foil to keep hot.
Remove steak from marinade (save marinade) and grill to desired doneness — about 5 - 6 minutes per side for medium - rare.
REMOVE the steak from the marinade.
Remove steak and place on a cutting board and let stand for 10 minutes, covered.
Remove steak from skillet and place on a cutting board, turning it brown side up.
Remove the steak from the fridge and set it on the counter to warm while you prepare the vegetables.
Remove the steak from the marinade and drain well.
Remove the steaks from the pan to rest, as above, and make the sauce right in the skillet.
Remove the steaks from the refrigerator.
Remove the steaks from the refrigerator about 30 minutes before grilling to allow them to come to room temperature.
Remove the steaks from the refrigerator and allow to come to room temperature, 15 - 20 minutes.
Remove the steaks from the pan and let them rest before cutting them for at least 5 minutes.
Remove steaks from oven when internal temperature reaches 135 °F for medium rare; 150 °F for medium doneness.
Remove steaks; keep warm.
Remove steaks from the fridge and season both sides with coarse sea salt (or kosher salt) and coarsely ground black pepper, to taste.
Remove steaks and burgers from the heat when the thermometer registers 5 °F lower than the desired doneness, and roasts 5 - 10 °F lower, as the temperature will continue to rise while resting.
Remove Steaks; keep warm.