Get to Know Your Grill

You want your grill to be successful at grilling your foods. BBQ for example, this has been the mans' domain, however, women are becoming masters with barbecuing as well. But, it still can be a little tricky when cooking fish, especially using dry heat methods. 

The design of the grill and the fuel source all play in the factors of grilling fish. You can use electric, gas, charcoal, or wood. The moment you can determine the intensity of heat at the surface of the grill, you also can determine how long it will take to cook the fish, and how much of the smokey flavor will be infused in it. That's an edge. A stovetop grill pan is ideal, at least for me.

Your grilling surface should have bars spaced no wider than 3/4 of an inch apart and it should be clean. You can rub the grill with oil to help create a non-stick surface. I like to coat the fish itself with butter before placing it on the grill.
 

Completely preheating the grill for about 10 minutes before grilling fish on it will ensure that it won't stick. It will quickly sear and firm up on the outside, and become flaky and moist inside.

Searing Steaks - My Friend's Winning Pan Seared Ribeye

 

It's father's Day and time to sear a great steak, ribeyes!

Just typing the word makes me drool for that seared steak in a great sauce. Ribeyes are, in my humble opinion, the best steaks on the steer, it's even Dad's favorite. Me and a friend will be getting together this Father's Day and she's bringing along her Weber kettle charcoal grills to answer the kind of question that keeps me so intrigued. Dueling grills, dueling ribeyes cut from the same roast side-by-side. I hope her steak wins.

Ingredients

• 1 boneless rib eye steak, 1 1/2-inch thick
• Canola oil to coat
• Kosher salt and ground black pepper

Directions

Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature. When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.

Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)


Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.