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1 tbsp chopped oregano; salt and freshly ground black pepper; 2 medium zucchini, sliced on the diagonal 1/3 inch thick; 1 red onion, sliced 1/3 inch thick; 1 red bell pepper, cored and quartered; 1 / 4 lb shiitake mushrooms, stemmed; 1 lb asparagus; 1 1 bunch scallions, roots trimmed and bottom 6 inch only; 2 1-inch thick porterhouse steaks, 1 ...
1. Light a charcoal grill. In a small bowl, whisk the olive oil with the lemon juice, red wine vinegar, mustard and oregano and season with salt and pepper.
Cooking a restaurant-worthy steak is no easy task. It takes skill, precision and a keen eye for detail to recreate your favorite steak dinners at home. Although many people focus on how you cook a ...
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The strip steak (sirloin steak in Britain, South Africa, and Australasia, also porterhouse steak in Australasia) is a cut of beef steaks from the short loin of a steer.It consists of a muscle that does little work, the longissimus, making the meat particularly tender, [1] although not as tender as the nearby psoas major or tenderloin.
The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland). Both steaks include a T-shaped lumbar vertebra with sections of abdominal internal oblique muscle on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak ...
Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat.
1. In a sturdy re-sealable plastic bag, combine the vinegar with 1/2 cup of the olive oil and the rosemary. Add the steak, seal the bag and refrigerate overnight, turning the bag several times.
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