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Hindustan Times
23-05-2025
- General
- Hindustan Times
Not able to perfect your steak? Here's all you need to know
We aren't in the thick of summer yet, not by a long shot, but hopefully you've already managed to fire up the grill at least once or twice. As the days get longer, the weather commands us to find a way to cook and dine outdoors. Also read | Recipe: Light and healthy Italian chicken steak and salad for weight watchers A juicy steak is — for many — the pinnacle of grilling options. In your mind, you can already see them. Caramelized and sizzling on the outside, pink and tender on the inside, with those beautiful crosshatch marks that let you know exactly how your steak was prepared. Here's how to get to that perfect beefy nirvana. This method works for all cuts of tender beef steak, such as ribeye, porterhouse, ranch, T-bone, filet mignon, flat iron steak, NY strip steak and so on. Buy the best grade of beef you can afford. USDA Prime is the top of the range, with USDA Choice coming after that. Next is Select, which will be leaner still. If possible, speak with a butcher about getting the best cut of meat for your needs and your budget. First, make sure your steaks are thick enough. If they're on the thinner side, 1¼ inch or less, you will probably want to flip your steaks only once, so they don't overcook on the inside while the outside becomes that deliciously appealing caramelized brown. In this case, you'll get grill marks that go one way. If your steaks are thicker, then go for crosshatch grill marks. Place the steaks on the grill on the diagonal, at about a 45-degree angle across the direction of the grates. Grill for a few minutes. Rotate the steaks a quarter turn (90 degrees). You are looking to create a diamond pattern with grill marks. Flip the steaks and grill them the same way. Let your steaks sit on the cutting board for 5 minutes after removing them from the grill before you cut them. This will finish the cooking (it's called carryover cooking). The resting period also lets the meat reabsorb its juices, so they stay in your steak where they belong and don't run out onto your cutting board. Also read | This cauliflower steak recipe with nutty parmesan will become your next favourite meal No matter what kind of steaks you choose, no matter what the thickness, make sure you have cleaned the grill well. A clean grill will offer cleaner grill marks. Also, oil the grill. In general (and it depends on the cut of beef and the heat of the grill), a 1½-inch-thick steak will cook to medium rare in 12 to 16 minutes. A 1-inch steak will cook to medium rare in a total of 8 to 12 minutes. An instant-read meat thermometer is the best way to check doneness. For medium rare, 130 degrees F is the approximate internal temperature. You can also use the touch test, if you don't have a meat thermometer. A general rule of thumb, so to speak: Let one hand hang limp. With the index finger of the other hand, push gently into the soft triangle of flesh between the thumb and index finger of the hanging hand. It will offer very little resistance, give way easily, and feel soft and spongy. That's the feel of a rare steak. Extend your hand in front of you and spread your fingers. Press the same spot with the index finger of the other hand. The flesh will be firmer but not hard — springy and slightly resistant. This is the feel of medium-rare steak. Make a fist and press that same spot between thumb and index finger. It will feel firm and snap back quickly, offering only a minimum of give, as does meat cooked to medium. A wonderful way to finish your grilled steak is to top it with a pat of compound butter, which is simply softened butter mixed with some herbs and/or seasonings. As the meat rests, place a bit of the butter atop it and let the butter melt as the meat rests. Also read | Try these appetizing dishes for a warm winter meal In a small bowl, combine the butter, Parmesan, minced garlic, salt and pepper until well blended. Place a couple tablespoons of butter on top of a steak as it rests after being removed from the fire.
Winnipeg Free Press
22-05-2025
- General
- Winnipeg Free Press
How to cook the perfect steak, grill marks and all
We aren't in the thick of summer yet, not by a long shot, but hopefully you've already managed to fire up the grill at least once or twice. As the days get longer, the weather commands us to find a way to cook and dine outdoors. A juicy steak is — for many — the pinnacle of grilling options. In your mind, you can already see them. Caramelized and sizzling on the outside, pink and tender on the inside, with those beautiful crosshatch marks that let you know exactly how your steak was prepared. Here's how to get to that perfect beefy nirvana. This method works for all cuts of tender beef steak, such as ribeye, porterhouse, ranch, T-bone, filet mignon, flat iron steak, NY strip steak and so on. Buy the best grade of beef you can afford. USDA Prime is the top of the range, with USDA Choice coming after that. Next is Select, which will be leaner still. If possible, speak with a butcher about getting the best cut of meat for your needs and your budget. How to get perfect grill marks First, make sure your steaks are thick enough. If they're on the thinner side, 11/4 inch or less, you will probably want to flip your steaks only once, so they don't overcook on the inside while the outside becomes that deliciously appealing caramelized brown. In this case, you'll get grill marks that go one way. If your steaks are thicker, then go for crosshatch grill marks. Place the steaks on the grill on the diagonal, at about a 45-degree angle across the direction of the grates. Grill for a few minutes. Rotate the steaks a quarter turn (90 degrees). You are looking to create a diamond pattern with grill marks. Flip the steaks and grill them the same way. Let your steaks sit on the cutting board for 5 minutes after removing them from the grill before you cut them. This will finish the cooking (it's called carryover cooking). The resting period also lets the meat reabsorb its juices, so they stay in your steak where they belong and don't run out onto your cutting board. No matter what kind of steaks you choose, no matter what the thickness, make sure you have cleaned the grill well. A clean grill will offer cleaner grill marks. Also, oil the grill. How to know whether the steak is rare, medium rare or medium In general (and it depends on the cut of beef and the heat of the grill), a 1 1/2-inch-thick steak will cook to medium rare in 12 to 16 minutes. A 1-inch steak will cook to medium rare in a total of 8 to 12 minutes. An instant-read meat thermometer is the best way to check doneness. For medium rare, 130 degrees F is the approximate internal temperature. You can also use the touch test, if you don't have a meat thermometer. A general rule of thumb, so to speak: For rare Let one hand hang limp. With the index finger of the other hand, push gently into the soft triangle of flesh between the thumb and index finger of the hanging hand. It will offer very little resistance, give way easily, and feel soft and spongy. That's the feel of a rare steak. For medium-rare Extend your hand in front of you and spread your fingers. Press the same spot with the index finger of the other hand. The flesh will be firmer but not hard — springy and slightly resistant. This is the feel of medium-rare steak. For medium Make a fist and press that same spot between thumb and index finger. It will feel firm and snap back quickly, offering only a minimum of give, as does meat cooked to medium. A recipe for compound butter to go with your steak A wonderful way to finish your grilled steak is to top it with a pat of compound butter, which is simply softened butter mixed with some herbs and/or seasonings. As the meat rests, place a bit of the butter atop it and let the butter melt as the meat rests. Garlic Parmesan Compound Butter 2 tablespoons unsalted butter (softened) 1 tablespoon finely grated Parmesan 1 small garlic clove (minced) Kosher salt and freshly ground black pepper (to taste) Wednesdays A weekly look towards a post-pandemic future. In a small bowl, combine the butter, Parmesan, minced garlic, salt and pepper until well blended. Place a couple tablespoons of butter on top of a steak as it rests after being removed from the fire. ___ Katie Workman writes regularly about food for The Associated Press. She has written two cookbooks focused on family-friendly cooking, 'Dinner Solved!' and 'The Mom 100 Cookbook.' She blogs at She can be reached at Katie@ ___ For more AP food stories, go to
USA Today
21-05-2025
- Entertainment
- USA Today
Dolly Parton is bringing 'Southern-inspired favorites' to a frozen meal aisle near you
Dolly Parton is bringing 'Southern-inspired favorites' to a frozen meal aisle near you Show Caption Hide Caption Dolly Parton gets 2024 PEACE Through Music Award honor The U.S. State Department and the Recording Academy gave the 2024 PEACE Through Music Award honor to Dolly Parton for her philanthropy through music. For decades, Dolly Parton has fed fans country classics, and now she's really bringing them a real taste of the South. The country music legend announced the launch of single-serve frozen meals inspired by Parton's "cherished Southern-inspired favorites." Parton is working exclusively with Conagra Brands, an American food company, to bring the product line "to homes across the nation in a convenient, no-hassle format." Parton, who has partnered with Conagra Brands before, also has a line of baking mixes and frostings with Duncan Hines. The meals, which were crafted to deliver the authentic flavors of Southern cuisine, reflect "Dolly's commitment to quality and taste." From country fried steak to chicken and dumplings, the collection has a comfort meal for every palate. "I've always believed in the power of a warm, hearty meal, and now with these offerings I'm bringing a little taste of my own Southern favorites to you," Parton said in a statement. "Whether you're busy or just craving some quick comfort, I hope these dishes warm your heart as much as your belly." Dolly Parton's 'comfort' meals, desserts available now Parton's line of frozen "comfort" meals, which have a suggested retail price of $4.49, is available for purchase at grocery store chains nationwide. The dishes can be prepared in either the microwave or the oven. The "heat-and-eat dishes" include: Dolly Parton's Beef Pot Roast: Tender USDA Choice beef with cuts of carrots, celery, onions, and roasted red potatoes in a rich, savory Southern-style gravy. Tender USDA Choice beef with cuts of carrots, celery, onions, and roasted red potatoes in a rich, savory Southern-style gravy. Dolly Parton's Chicken & Dumplings: White meat chicken with thick-cut carrots and celery, paired with fluffy dumplings in a creamy pepper and thyme sauce. White meat chicken with thick-cut carrots and celery, paired with fluffy dumplings in a creamy pepper and thyme sauce. Dolly Parton's Country Fried Steak: A tender, fried beef patty topped with black pepper and chive country gravy, served alongside chunky mashed potatoes and seasoned green beans with smoky bacon. A tender, fried beef patty topped with black pepper and chive country gravy, served alongside chunky mashed potatoes and seasoned green beans with smoky bacon. Dolly Parton's Shrimp & Grits: Creamy white cheddar grits with succulent shrimp, cherry tomatoes, and a bold, spicy Southern-style sauce. Though not exclusively part of the collection, "Dolly Parton's Biscuit Batter Peach Cobbler," another frozen dish—dessert—inspired by Parton's Southern roots, is also available for purchase. Visit for additional information about all of Parton's food products. "Our partnership with Dolly Parton has been nothing short of extraordinary. Her genuine love for home-cooked meals and deep connection with fans makes this expansion into frozen foods a natural next step," Tim Nangle, VP and general manager at Conagra Brands, said in a statement. "We're proud to bring even more of Dolly's warmth and flavor into homes across the country."
Yahoo
13-05-2025
- Business
- Yahoo
How Lidl US is revamping its meat department
This story was originally published on Grocery Dive. To receive daily news and insights, subscribe to our free daily Grocery Dive newsletter. Lidl US has rolled out its first private label line of fresh meat, the discount grocery chain announced Monday. The new line, called Butcher's Specialty, includes USDA Choice, organic and grass-fed beef options; antibiotic-free chicken; and all-natural pork, lamb and veal. Lidl US also plans to debut a private label line of processed meats such as hot dogs and bacon under a different name later in the year as it continues to move ahead with a project to overhaul its meat offerings, Vice President of Fresh Buying Tod Seiling said in an interview. Lidl has been working on refining how it merchandises meat since shortly after Seiling joined the company with several other executives in early 2024. The German company has been offering some meat products under the new brand since last fall, and several months ago set a goal of fully rolling out the new line by Memorial Day, according to Seiling. 'One of the largest projects when I came aboard was to recreate the fresh meat program. And from the beginning, we wanted to [establish] an emotional connection through our own brand,' he said. Lidl worked with an outside agency to test possible names for the brand with panels of shoppers before settling on Butcher's Specialty, Seiling said. The discount grocer added several new items to its fresh meat assortment and removed others that were underperforming as it developed the Butcher's Specialty line, Seiling said. The chain's stores now offer about 20 more meat items than before, although the precise number will vary depending on the time of year, he said. Lidl US' stores do not have in-house butchers and instead sell fresh meat in case-ready packages. About 60% of the meat SKUs in Lidl's stateside stores now sport the Butcher's Specialty name, with the core assortment of fresh beef, ground meats, fresh chicken, fresh pork, lamb and veal the company sells falling under the brand, Seiling said. While Lidl will still carry national and regional brands in its meat cases, it will continue to adhere to its strategy of offering a smaller selection of items than conventional supermarkets, he said. Lidl is also offering recipes online to encourage shoppers to buy meat in its stores. In developing the assortment, the company considered 'the aspiration, the inspiration, the confidence that the consumer can have in coming to a Lidl store, finding what they want, and then taking the product home and being able to prepare it with confidence,' Seiling said. Lidl's official introduction this week of the Butcher's Specialty line follows its decision last year to relaunch its brand in the U.S. Lidl US runs more than 180 stores spread across nine East Coast states. The chain, which opened its first U.S. store in 2017, plans to debut its latest location on May 23 in Brooklyn, New York. Recommended Reading Lidl to relaunch its brand in the US Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
Miami Herald
13-05-2025
- Business
- Miami Herald
Lidl US rolls out first private label fresh meat line
Dive Brief: Lidl US has rolled out its first private label line of fresh meat, the discount grocery chain announced new line, called Butcher's Specialty, includes USDA Choice, organic and grass-fed beef options; antibiotic-free chicken; and all-natural pork, lamb and US also plans to debut a private label line of processed meats such as hot dogs and bacon under a different name later in the year as it continues to move ahead with a project to overhaul its meat offerings, Vice President of Fresh Buying Tod Seiling said in an interview. Dive Insight: Lidl has been working on refining how it merchandises meat since shortly after Seiling joined the company with several other executives in early 2024. The German company has been offering some meat products under the new brand since last fall, and several months ago set a goal of fully rolling out the new line by Memorial Day, according to Seiling. "One of the largest projects when I came aboard was to recreate the fresh meat program. And from the beginning, we wanted to [establish] an emotional connection through our own brand," he said. Lidl worked with an outside agency to test possible names for the brand with panels of shoppers before settling on Butcher's Specialty, Seiling said. The discount grocer added several new items to its fresh meat assortment and removed others that were underperforming as it developed the Butcher's Specialty line, Seiling said. The chain's stores now offer about 20 more meat items than before, although the precise number will vary depending on the time of year, he said. Lidl US' stores do not have in-house butchers and instead sell fresh meat in case-ready packages. About 60% of the meat SKUs in Lidl's stateside stores now sport the Butcher's Specialty name, with the core assortment of fresh beef, ground meats, fresh chicken, fresh pork, lamb and veal the company sells falling under the brand, Seiling said. While Lidl will still carry national and regional brands in its meat cases, it will continue to adhere to its strategy of offering a smaller selection of items than conventional supermarkets, he said. Lidl is also offering recipes online to encourage shoppers to buy meat in its stores. In developing the assortment, the company considered "the aspiration, the inspiration, the confidence that the consumer can have in coming to a Lidl store, finding what they want, and then taking the product home and being able to prepare it with confidence," Seiling said. Lidl's official introduction this week of the Butcher's Specialty line follows its decision last year to relaunch its brand in the U.S. Lidl US runs more than 180 stores spread across nine East Coast states. The chain, which opened its first U.S. store in 2017, plans to debut its latest location on May 23 in Brooklyn, New York. Copyright 2025 Industry Dive. All rights reserved.
