The Foodie Report
Ruminations on food, cooking in and eating out in our area.

It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.

Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.

Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.

Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.

Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Wednesday, June 13, 2007

Stake your claim...

Or steak it, if you want. Whatever you do, be sure to check out our steak story in Life today. Assuming you're a carnivore...

My favorite way to cook a steak involves just a handful of things: A burnin' hot oven (500 degrees), a cast-iron skillet (my grandmother gave it to me so it's beyond seasoned), a dab of peanut oil, Kosher salt, fresh ground pepper, and a nicely-marbled porterhouse.

How do you cook your steak to perfection?
Photo by Michael E. Keating/The Enquirer


at 12:55 PM Anonymous Anonymous said...

Unless there is snow on the ground in excess of 6", I'm cooking my steak on my Weber gas grill. I also season with just salt, pepper and a bit of peanut oil to prevent sticking. Blazing hot, 5-8 minutes per side depending on thickness. Don't forget to let it rest for 10 minutes. Drizzle with a bit of olive oil if you like.

at 9:27 PM Anonymous Anonymous said...

Cook under the broiler, usually about 4 inches from the broiler element (put the oven rack in the the top position) for 6 minutes per side. Let sit for at least 5 minutes before cutting.

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