New.

Damn, this is why I don't like blogging. I don't know what to say.

On a side note, my last attempt at burgers was an attempt to make my own version of McDonald's Angus Mushroom & Swiss. The ground sirloin I used simply isn't fatty enough, and I need to work on my cooking time for the burgers.

Overall though, not a bad attempt. I still like making food, even though I'm not 100% good at it.

Ground Sirloin Burgers with Sauteed Mushrooms & Swiss
1 Lb- Ground Sirloin (10% fat)
Tillamook Swiss Cheese (8 oz pkg)
Mushrooms (Pre-sliced, 8 oz)
Best Foods Light Mayo (Squeeze bottle)

In the beginning....

I have never blogged before, and I have my doubts as to whether or not this will ever even be read. Part of me was trying to avoid getting sucked into something I would rarely update, and the other part of me initially considered it a waste of time. I will start to jot down stuff that comes across my mind.

Lately, I have been stuck on thoughts of food... especially steak. Thanks to the suggestion of my buddy Jeff, I will begin to include the results and experiments throughout my amateur quest for the PERFECT steak recipe.

Tonight's Experiment:

Teriyaki Ribeye (Bone-In)
Day 1: 9/28/09

• Defrosted steak (NO MICROWAVE) over a period of 6-8 hours.
• Prepared a pepper and garlic salt rub, then dipped and rubbed mixture onto both sides of steak.
• Marinated Steak with 1/2-1 cup of Teriyaki Sauce, made sure it was completely covered.
• Left steak overnight.

Day 2: 9/29/09

• Removed marinated steak from refrigerator.
• Grilled steak on skillet for 5 minutes on each side.
• Inserted entire pan into oven for 6 minutes at 450 Deg. F
• Removed, unfortunately a bit too medium well.
• Ate the entire steak, realized that I REALLY need to go work out at 24 tomorrow.

Overall, not a bad steak...and I see Ralph's is having another sale on RIBEYE... oh goodie! :)