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 The Low Carb Luxury Online Magazine  
    February 2007    Page 3       > About LCL Magazine     > Cover Page      > Inside Cover    Feature Pages:   1   2   3   4   5   6   7   8      


Feature Articles
 Best of the Low Carb Blogs
 Make it Low Carb: Indulge!
 Steak Lovers' Tips!
 Valentine Sweets
 Low Carb Asian Cooking
 What about Osteoporosis?
 Letting Go of Stress
 Are Phereomones Real?



  DaVinci Syrups


  Steak Lovers!

Our suggestion is to thaw the steaks first, although they can be cooked frozen. If cooking frozen, allow almost twice the time. For best results, use tongs when turning steaks, forks will pierce the meat, allowing juices to escape. Remember steaks will continue to cook a little after removing them from the grill or oven.

When cooking steaks follow the chart below:

Type of Steak Thickness Rare Medium
Filet Mignon 1-¼" to 1-½" 8-10 minutes 10-12 minutes
New York Strip 1- 1 ¼" 8-10 minutes 10-12 minutes
Ribeye 1- 1 ¼" 8-10 minutes 10-12 minutes
Porterhouse 1- 1 ¼" 8-10 minutes 10-12 minutes
Top Sirloin 1- 1 ¼" 8-10 minutes 10-12 minutes

Cooking times are in total minutes. When cooking steaks, turn once.

To check the meat for doneness you can do the following touch test. Rare will be soft and spongy; medium will have a springy feel; and well done will be firm.

Note: These times are for cooking with electric, for cooking with gas increase the cooking time slightly. Preheat broiler, place on rack approximately 4" from heat.

Spice-Roasted Porterhouse Steaks

Spice-Roasted Porterhouse Steaks Prep Time: 10 minutes
Cook Time: 30 minutes
Ready In: 40 minutes
Servings: 2

  • Two 2-inch-thick porterhouse steaks
  • Olive oil
  • 1 1/2 tablespoons Coriander-Herb Spice Rub

Place two 2-inch-thick porterhouse steaks on a heavy rimmed baking sheet.

Brush both sides with a full-flavored olive oil, then rub 1 1/2 tablespoons of the Coriander-Herb Spice Rub into each side of each steak.

Preheat the oven to 450°F. Roast steaks until a meat thermometer inserted into the center registers 125°F for rare, about 25 minutes. Transfer the steaks to a cutting board, cover loosely with foil, and let rest 10 minutes. To serve, cut the 2 whole pieces of meat (known as the loin and the fillet) from each steak, and slice. Give each guest a few slices of the loin and the fillet.

All that these steaks need is about 30 minutes in a very hot oven: no browning, no sauce, no fuss.



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