Have you ever has an amazing steak, cooked to perfection, that you just couldn't finish? You get it boxed up and put it in the fridge, looking forward to finishing the tasty leftover morsels the next day. Then you heat it up, only to find that it's dry and tough. What happened? Why?? More importantly, what can be done to avoid your delectable dinner from turning into a disgusting disaster? The folks over at America's Test Kitchen have found that the best way to reheat steaks is as follows:
- First, pre-heat your oven to 250 degrees
- Place the steaks in the oven on a wire rack for about 30 minutes until they reach 110 degrees at the center
- Take out of over and pat dry
- Heat 2 tablespoons vegetable oil in a pan until hot
- Place steaks in pan and sear until brown, abotu 60-90 seconds per side
The end result here is that your steak will be only slightly less juicy than it was originally, and that means deliciousness. If you wanna see the process in action, check out the video after the break.
I am a big fan of short ribs, and also enjoy a good marinade. There's just something about the way a few key ingredients can totally enhance the flavor of meat after leaving it to sit for a while in the fridge. Korean short ribs are a prime example. Typically, the marinade has a handful of ingredients, and you can taste each one in the end result. Here's a recipe for Korean-style short ribs, with a great marinade, that tastes absolutely delicious:
- 1/4 cup reduced sodium soy sauce
- 2 Tablespoons brown sugar
- 4 stalks chopped green onion
- 1 tablespoon olive oil
- 2 tablespoons sesame oil
- 3 garlic cloves, minced
- 2 tablespoons rice vinegar
- 1.5 pounds beef short ribs
- 8oz chicken or vegetable stock
This recipe was passed to me from a friend who has been a vegetarian all her life. So, needless to say, she has an arsenal of delicious veggie recipes that I have gleaned to add to the eclectic bunch that I rotate throughout the week. I love this particular recipe for tofu because everyone (including my kids) who has tried it, loves it. And it makes tofu taste like you would never believe. It has a few ingredients that one might seem would not be paired together but all of the flavors blend so well and it is a recipe to be tried on the naysayers of tofu. It is a meal that needs an extra day to prep, but it is so easy and foolproof. It is a healthy, protein packed meal that you will feel good about feeding to your kids. Serve it on top of white or better yet, brown rice; I like to add a green vegetable on the side to add that bit of color to please the eyes as well as the palate. I usually go with broccoli or green beans, but also love asparagus lightly sauteed with some olive oil and kosher salt and freshly ground pepper.
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