SWORDFISH STEAKS

SWORDFISH STEAKS-Grilling Tips

Grilled sword,cajun seasoned.

  To season: Try cajun or blackened seasoning, Italian herb seasoning or marinade,lemon pepper seasoning or marinade, or garlic herb seasoning or marinade. Season 1 to 2 hours before grilling or marinate for 8 to 24 hours before grilling. Steaks that are cut 1 to 1 1/4 inch thick should be grilled 3-5 minutes and then given a 1/4 turn without flipping. Flip and repeat the process to achieve perfect grill marks. Avoid overcooking as fish will become dry and more fishy tasting. Serve with fresh lemon wedges.



Best Beef Cut for Kabobs

Best Beef Cut to use for Kabobs

   One of the most tender and flavorful cuts of beef for the price is the beef tri tip. This is my first choice when it come to making beef kabobs. The Tri tip is a cut from the sirloin primal or hip of beef. Look for tri tip steaks that are USDA choice grade or higher with a good amount of marbling. Remove all or mostly all of the outside layer of fat, your butcher will probably do this for you if you ask. Slice across the grain into 1 1/2 inch steaks and then cut into 1 1/2 inch cubes. If you are using USDA Choice or higher grade beef you don't need to marinate the beef  it should be tender enough. If you are using USDA Select grade or lower you may marinade for 8 hours up to 48 hours.

  If you are going to skewer your meat with vegetables make sure that your veggie pieces are large and thick enough so that they will cook in about the same time as the beef. Also, don't forget that when using wooden skewers to soak them in water for several hours first so they won't burn.

Beef Tri Tip Steak Trimmed of outer fat

Beef kabobs or kebabs should be grilled on a preheated grill on a medium setting for 15-20 minutes turning every few minutes.

Beef Filet Mignon Tenderloin Steaks-How to cook Instructions.

Beef Tenderloin Filet Mignon Steaks

Center Cut Beef Filet Mignon Tenderloin Steaks

Beef tenderloin steaks are best prepared pan seared- oven roasted, and grilled. Choose steaks that are USDA Choice Grade or higher. I look for steaks that are 1.5 to 2 inches thick with a good amount of marbling within the meat for the best grilling results. Tenderloin steaks are the most tender cut of beef and require no marinating. Simply season and grill, or pan sear and oven roast. To grill begin by lightly seasoning the steaks with a steak rub or your own blend of spices(salt,pepper,garlic powder,onion,powder,red pepper flakes, etc.) I also lightly coat the steaks with olive oil (lean steaks such as tenderloin should be lightly coated with oil to prevent them from sticking to the grill). Place steaks onto a preheated grill of 400 degrees F. Grill for 3-5 minutes (depending on thickness) then give a 1/4 turn without flipping to get criss cross grill marks. After 3-5 more minutes flip steaks over. Grill for an additional 3-5 minutes before giving a 1/4 turn to again get the criss crossed grill marks. Remove steaks from grill and let rest 10 minutes before serving as the internal temp. will continue to rise.

To pan sear and oven roast: Begin by seasoning as above. Preheat a cast iron skillet over medium high heat with a small amount of oil. Preheat oven to 400 degrees F. Place steaks into skillet and sear on all sides. When steaks have been completely seared on all sides, add skillet to preheated oven for 15-20 minutes depending on thickness. Remove and let rest for a minimum of 10 minutes before slicing or serving.