I like simple. I like bold. I’ve never been much of a girly girl, but I have my moments. And, I browse a lot of blogs during my day.
I always ooooh and awww over pretty blogs with beautiful colours, and yet, every time I have done a design for myself, in any media, I always draw inspiration from the bold and simple.
I also like to be different.
So, if you’ve visited my site a few times, you may notice a new look this time. I’ve been on the hunt for a WordPress template that speaks to me, and today I found one that I like a lot. It wasn’t created with the food blogger in mind, but that may appeal to me even more. Because while I love the blogs that I frequent, I know a lot of other foodies also follow them too, and I want to stand out a little.
Get in your face.
I will be tweaking it a little, but until I can afford a completely custom design, I think I’ll stick with this one for a while
Philly Cheesesteaks are sooo good. I’m not a huge steak fan, but I do love me a good Cheesesteak sandwich. I picked up a tray of delicious looking steaks from Costco last week, and spent my Friday doing a little BBQ’ing (in my house, I do the grilling). I had read a very helpful article on how to get steakhouse quality steaks at home, and it may have changed my life a little. One word.
Yup, brining isn’t just for poultry, my friends. You need to dry-brine your steaks too!
Next time you pick up some juicy steaks, this is what you do:
2 hours before you plan on cooking them, pull them out of the fridge, pat them dry on both sides with a paper towel, and cover with a generous amount of salt. That’s it. Don’t go getting fancy, just salt. Put them back into the fridge and walk away.
When you’re ready to cook, turn the BBQ on.
But. We’re going to get a 2-zone heat all up in your grill. On one side, crank it full heat. On the other side, keep the burner down to medium-low (edging more towards low).
Once the BBQ is all warm and ready, place your steaks on the low-heat side (keep that hot side, hot please). Close the lid and wait 5 min. When you can’t stand it any more, stick a handy probe thermometer into one of the steaks. Once it’s hit 90F, turn them over. Wait again. Keep waiting until the steaks have hit 115F.
Then you’re going to pull them off the grill altogether. And turn that low side, allllll the way to high. While you’re waiting for the grill to get scorching hot, you’re going to pat the steaks dry again. We want to sear them when we put them back on, not steam them. No moisture allowed.
Once that grill is unbearably hot, open it up and throw them back on. You can leave the lid open because this step won’t take long. Grill for about 2 minutes and then flip and grill another 2 minutes.
That’s it. They’re done to a beautiful medium-rare.