Be ready when the steak hits the grill

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Grilling a perfect steak is easy when you know what you're doing
When the family gathers together, don't be afraid to serve what everyone really wants...a big, juicy, mouth-watering steak. Omaha Steaks offers these quick tips for ensuring the perfect steak: * Thicker cuts of steak (1 inch or more) grill better than thinner ones, as the juices do not dry out. * The best grilling steaks are filet mignon, top sirloin, boneless strip, porterhouse, T-bone and rib-eye. * Using a meat thermometer is recommended to ensure delicious, safe cooking. * Steaks should be cooked to no more than medium doneness, as beyond that they can dry out and become tough. * Remember that steaks continue to cook for a few minutes after being removed from the grill as the residual heat will cause the temperature of the meat to continue rising. Beef Cooking Guide: Rare -- 120 to 130 degrees (internal temperature) Medium Rare -- 130 to 140 degrees (internal temperature) Medium -- 140 to 150 degrees (internal temperature) Well -- 160 to 170 degrees (internal temperature) Try one of these quick and delicious marinades designed to add moisture and accentuate the flavor of the steak. Whiskey Marinade Makes 4 servings 1 cup soy sauce 1/4 cup steak sauce 1 cup whiskey 2 tablespoons roasted garlic or 6 cloves of garlic, minced Teriyaki Marinade Makes 4 servings 1 cup soy sauce 1/2 cup packed brown sugar 1 cup orange juice 2 cloves garlic minced 2 teaspoons ground black pepper Dijon Mustard Marinade Makes 4 servings 1 cup vegetable oil 1 cup soy sauce 1/3 cup red wine vinegar 1/4 cup fresh lemon juice 3 tablespoons Worcestershire sauce 1 tablespoon ground black pepper 2 tablespoons Dijon-style prepared mustard 1 onion, sliced 2 cloves garlic, minced BBQ Marinade Makes 4 servings 1 cup molasses 1 cup ketchup 2 tablespoons ground ginger 2 teaspoons chopped fresh thyme 2 tablespoons ground black pepper 2 tablespoons distilled white vinegar 2 tablespoons garlic powder 1 dash hot pepper sauce (optional) Directions for all marinades: Mix marinade ingredients together in small, non-reactive (stainless steel, ceramic or glass) bowl. Place steaks in marinade and refrigerate for 1 to 24 hours. Always marinate in the refrigerator. Remove meat from marinade, discard remaining marinade and grill to desired doneness. Hint: If you want to serve the remaining marinade as a sauce with the steaks, you must boil it for a few minutes first to kill any possible bacteria from the raw food. For a free Good Life Guide and Cookbook filled with delicious recipes from Omaha Steaks, call (800) 288-9055 or visit www.omahasteaks.com. Courtesy of ARA Content
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Friends of Great Barrington Libraries Holiday Book Sale

GREAT BARRINGTON, Mass. — The Friends of Great Barrington Libraries invite the community to shop their annual Holiday Good-as-New Book Sale, happening now through the end of the year at the Mason Library, 231 Main Street. 
 
With hundreds of curated gently used books to choose from—fiction, nonfiction, children's favorites, gift-quality selections, cookbooks, and more—it's the perfect local stop for holiday gifting.
 
This year's sale is an addition to the Southern Berkshire Chamber of Commerce's Holiday Stroll on this Saturday, Dec. 13, 3–8 PM. Visitors can swing by the Mason Library for early parking, browse the sale until 3:00 PM, then meet Pete the Cat on the front lawn before heading downtown for the Stroll's shopping, music, and festive eats.
 
Can't make the Holiday Stroll? The book sale is open during regular Mason Library hours throughout December.
 
Proceeds support free library programming and events for all ages.
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