Sentences with phrase «steak on the hot grill»

Place the steak on the hot grill and spoon some of the reserved marinade over the steak.

Not exact matches

Grillin» University Professor at Large Recipes Prawns in Orange - Ginger Sauce Louisiana Blues Grilled Lobster BBQ Baked Feta Prawns La Barraca Mussels Grilled Swordfish Steaks In the world of backyard barbecue cookery, there are lots of things people love to cook: steaks, ribs, pork shoulders, hot dogs, hamburgers, leg of lamb, and on aSteaks In the world of backyard barbecue cookery, there are lots of things people love to cook: steaks, ribs, pork shoulders, hot dogs, hamburgers, leg of lamb, and on asteaks, ribs, pork shoulders, hot dogs, hamburgers, leg of lamb, and on and on.

Place steaks on hot, well oiled grill.

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Place the steak directly over a hot grill (quickly sear both sides first) then grill on medium heat, until cooked to medium doneness.

Finally, really good trated as a steak and cooked on a very hot skillet or grill, until lightly charred on both sides and cooked through.

Dog - Gone Honey Rum Hot Sauce is magnificent on grilled or roast pork and chicken, and it's a natural with salmon, tuna steaks, shrimp kabobs and mixed grilled veggies.

Burgers, hot dogs, steaks and more are on grills throughout the country.

About 20 minutes before the beets are done, lightly oil the barbeque grates and lay the cauliflower steaks on the hottest part of the grill, then turn over and move to indirect heat.

I have given instructions for cooking the steak on the grill, but you could easily pan-fry it in a hot cast iron skillet or grill pan.

To cook kabobs, place on the hot grill and cook until shrimp are pink and firm and steak is cooked, about 4 minutes per side for medium - rare.

Letting the steaks start to warm up a bit before throwing them on the hot grill will allow you to cook a more tender steak.

Steaks will be grilled with refined Japanese techniques on Roka Akor's open - charcoal robata grill, alongside signature dishes, including cold appetizers, hot appetizers, robata - grilled classics, modern style nigiri, and sushi.

Place steak on grill over hot mesquite fire (600 degree to 700 degree), and cook until you reach the desired state, approximately 6 - 8 minutes per side for medium - rare.

Grill on hot slate until an instant - read thermometer inserted into the thickest part registers 115 ° for medium - rare (the temperature will continue to rise as steaks rest), 10 — 15 minutes per side.

Once the coals were blazing hot (but still about 15 minutes from being ready for the steak and fish), I threw eight slices of bread on the grill.

when guests arrived, take steaks out of freezer, unwrap from foil, oil all over again, place frozen steaks on hot gas grill, brown well.

But that instruction applies to very specific conditions: two to three minutes on a very hot grill (600 °F to 700 °F) for a one - inch - thick steak at room temperature (68 ° to 72 °) on a warm day (80 ° to 90 °) with no wind.

Grilling steaks demands a very hot grill: Either high heat on a gas grill or the first 15 minutes of charcoal's burn life.

In this case, I place it on the counter while I get to work on the marmalade, and by the time it's finished and the barbecue is hot, the steak is ready for grilling.

I transfer the steaks to a baking sheet and slather on the hot sauce glaze and return to the grill for a few minutes.

There's nothing like a big steak hot off the grill with fresh, raw beets and mushrooms in butter sauce — after a long day — relaxing on the deck....