How To Cook Steaks

'Tummy tuck' trick gets salmon ready for grill

While perusing the July issue of Cook's Country magazine , the recipe for grilled salmon steaks caught my eye. The salmon steaks looked perfecto.

What makes salmon steaks ideal for the grill, the author writes, is that "their bone and thickness make them a far sturdier cut than a fillet."

I agree, but it's a cut I don't grill often because of the bone, the skin and those pesky belly flaps. If you put the steaks directly on the grill, those strips always overcook, get too charred or slip through the grates, or the skin comes off and sticks to the grates.

The belly flap issue, according to the article, can be resolved by turning the salmon steaks into salmon medallions. Give the steaks a "tummy tuck" by removing the skin of one of the belly flaps and tucking the flesh into the center of the steak. Then the other belly flap is wrapped around the steak, and the whole thing is secured with string.

It made total sense, was a simple solution and is a technique to use whether you grill, broil or bake salmon steaks. And it makes for a nice presentation.

The other issue with grilling salmon is that it tends to stick to the grill. Oil the grates well and don't try to turn it until you can easily slip a spatula under the the fish, 2 to 3 minutes, advises "Weber's Big Book of Grilling" by Jamie Purviance and Sandra S. McRae .

Grilled Salmon Steaks with Orange-Ginger Sauce

Makes 4 servings

4 (1- to 11/2-inch thick) salmon steaks

Salt and pepper

2 tablespoons olive oil

1 teaspoon grated orange zest

6 tablespoons orange or tangerine juice

3 tablespoons unsalted butter, cut into 3 pieces

1 tablespoon grated fresh ginger

1 tablespoon reduced-sodium soy sauce

1 (13-by-9-inch) disposable aluminum roasting pan

1 thinly sliced green onion

Heat or prepare a grill for medium-high heat, then turn one burner to low. Or prepare a charcoal grill for indirect grilling.

Pat salmon steaks dry with paper towels. Working with one steak at a time, carefully trim 11/2 inches of flesh from the bellyflap. Tightly wrap the other flap around the skinned portion and tie the steaks with kitchen twine. Season salmon with salt and pepper and brush both sides with oil.

In the foil tray, combine the orange zest, orange juice, butter, ginger, soy sauce and 1/8 teaspoon salt.

Oil the cooking grate on the grill. Place the salmon on hot part of grill. Cook until browned, 2 to 3 minutes per side.

How to Grill Steak Grilled Ribeye Recipe | Quick Dish by Tablespoon

Father’s Day is near! And what do men like? MEAT! (Cue Tim Allen-esque grunting.)

We don’t eat a lot of red meat in our house for health reasons, but when a special occasion comes around, I love to pick up a great steak and grill it up. Rib-eye is among our collective favorites since it has so much natural flavor and juiciness to it.

When I make a rib-eye steak, I always season it simply with a good sprinkle of salt and pepper on both sides. Also, I make sure that my grill is really hot before putting the steak on so that it sears the flesh, sealing the flavor and juiciness in.

What else do you need to know to grill up the perfect rib-eye? I went to the experts for help in giving you everything you need to grill with confidence. Chef David McMillian offered these tips: