<http://schema.org/articleBody>
" BD: I&amp;#039;m on!  JD: Hi brother, are you doin alright? We missed you at the ball game last night, did you get the picture?  BD: Yeah, I did. I responded to it \u2013 you didn&amp;#039;t get my text?  JD: Yeah, I did. I just wish that you would have been there. We had an awesome time. Isn&amp;#039;t that just the cutest picture of Jack? BD: Very cute, it looks like he was in the middle of it.  JD: Yeah, sorry to have a personal conversation y&amp;#039;all \u2014 I hadn&amp;#039;t talked to Bobby. What&amp;#039;s up? RB: No problem. Bobby, you&amp;#039;re in Los Angeles?  BD: Yes.  RB: Jamie, where are you?  JD: I&amp;#039;m in Savannah, Georgia.  RB: Great. How do you spice up a steak in a hurry? BD: It starts with a really good cut of meat, like a porterhouse or rib eye. It doesn&amp;#039;t need a whole lot of seasoning by any means \u2014 it should be done very simply with salt and pepper and maybe a little garlic powder. About six to eight minutes is appropriate per side.  JD: Just be patient and sear it in \u2014 and don&amp;#039;t be so antsy that you&amp;#039;re flipping it back and forth. That&amp;#039;s going to preserve the juices and give you nice grill marks. It&amp;#039;s the simplest tip that you can tell people when they&amp;#039;re grilling.  BD: It&amp;#039;s important to turn the steak only once, not cut it in the process, and let it rest for five to six minutes after you take it from the grill. JD: If you&amp;#039;re doing a leaner cut [like filet mignon or a flank steak], mash up some fresh garlic, a little bit of olive oil and put some of your favorite seasonings in there and just rub the steak really well.  In my house, I follow my mom&amp;#039;s lead \u2014 and there are steakhouses that are famous for doing the same thing \u2014 and that&amp;#039;s to keep it very simple with salt and pepper and when I pull it off the grill I put a nice big dollop of real butter onto the top. Steak with a little salt and pepper and butter is as good as anything you can put in your mouth. RB: If your neighbors hear you&amp;#039;re having a party and at the last minute invite themselves over, what do you put on the grill to make it look like you&amp;#039;ve been expecting them the whole time?  Both laugh.  BD: I tell my friends to pick me up something at the store! JD: If you have to stretch some food, you can always chunk up your meat and put vegetables on the skewer as well \u2014 fresh onions and peppers, carrots and some seafood. One steak will make about six skewers. RB: Bobby, you&amp;#039;re laughing a little too hard, has this happened to you?  BD: All the time!  JD: It doesn&amp;#039;t have to be complicated, it can just be fun and you can do it all and have a great party with your friends.  RB: Thanks, guys!  JD: Anytime.  For more great cooking tips and ideas, find the Deen Brothers at TheDeenBros.com and Great Steak Challenge. And try some of their tasty recipes on the next pages:  --&amp;amp;gt;  --&amp;amp;gt;  --&amp;amp;gt;  --&amp;amp;gt;  Tip: This is dinner on the table in 8 minutes! 8 minutes, y&amp;#039;all! Perfect for the busy steak lover.  Prep Time: 20 min Cook Time: 8 min Difficulty: Easy  Ingredients:  2 garlic cloves 1 teaspoon Kosher salt 3 tablespoons olive oil 1 tablespoon herbs de Provence 3/4 teaspoon pepper 2 pounds hanger steak (about 4 steaks) 1 (12-ounce) container grape or pear tomatoes in assorted colors, halved 1/4 cup fresh chopped basil 8 ounces fresh mozzarella, cut into 1/4-inch thick slices 1. Mince the garlic and sprinkle with 1/2 teaspoon salt. With the tip of a small knife, mash the garlic to a paste. Combine the mashed garlic, 1 tablespoon olive oil, the herbs, and 1/2 teaspoon pepper until a paste forms. Pat the steaks dry, then rub all over with the garlic paste. Place the steaks in a large food storage bag. Refrigerate, turning the bag occasionally, at least 1 hour or up to 4 hours. Let the steaks stand at room temperature 20 minutes. 2. Meanwhile, combine the tomatoes, basil, the remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until blended; set the salad aside.  3. Spray a grill rack with nonstick spray and preheat the grill to medium-high. Add the steaks and cook, without turning, 4 minutes. Turn the steaks and top with the mozzarella slices. Cook, covered, until the cheese just begins to melt, about 4 minutes longer for medium-rare. Transfer to platter. Let stand 5 minutes. 4. Cut the steaks diagonally across the grain into 1/4-inch-thick slices. Divide the steak slices among 4 plates. Spoon 1/2 cup tomato salad over top and serve at once.  Makes 4 Servings. Tip: Substitute any steak in place of the more expensive porter house\u2026the flavor will remain the same. Prep Time: 20 min Cook Time: 8 min Difficulty: Easy Ingredients: 1 Granny smith apple, peeled, cored and chopped 1/2 stick (1/4 cup) softened butter 1/4 cup apple butter 1 teaspoon chopped fresh thyme 1 teaspoon grated peeled fresh ginger 1 teaspoon cider vinegar 2 (1-inch-thick) porterhouse steaks 1 teaspoon salt 3/4 teaspoon pepper 1. Combine the chopped apple, softened butter, apple butter, thyme, ginger, and vinegar in a food processor. Pulse until smooth. Mound the apple mixture into a small bowl.  2. Spray a grill rack with nonstick spray and preheat the grill to medium-high. Sprinkle the steaks with the salt and pepper. Add the steaks to the grill and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer the steaks to a platter. Let rest 5 minutes before slicing. Serve with the apple butter mixture.  Makes 4 Servings Tip: You can substitute decaf or if coffee is not your cup of tea, eliminate it all together. Prep Time: 5 min  Cook Time: 10 min  Difficulty: Easy  Ingredients 2 teaspoons packed brown sugar 1 teaspoon chipotle chili powder 1 teaspoon instant espresso powder 1 teaspoon canola oil 3/4 teaspoon salt 1/2 teaspoon unsweetened cocoa powder 1 (2-pound) boneless sirloin steak, about 1-inch thick 1. Combine the brown sugar, chipotle chili powder, espresso powder, oil, salt, and cocoa powder in a small bowl until blended. Rub the spice mixture on both sides of the steak.  2. Spray a grill rack with nonstick spray and preheat the grill to medium-high. Add the steak to the grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steak to a cutting board. Let rest 5 minutes before slicing.  Makes 4 Servings  Tip: If you don&amp;#039;t have fresh blackberries or want to save some money, use blackberry preserves. Save the leftover butter mixture for pancakes the next morning. Prep Time: 10 min Cook Time: 10 min Difficulty: Easy Ingredients:  4 tablespoons softened butter 2 teaspoons grated lemon zest 1 teaspoon chopped fresh tarragon 1/4 cup blackberries 1/2 teaspoon sugar 4 (8-ounce) beef tenderloin steaks about 11/2 inches thick 3/4 teaspoon salt 1/2 teaspoon pepper 1. Combine the butter, lemon zest, and tarragon in a medium bowl until creamy. Finely crush the berries and sugar with a fork in a small bowl. Add the berry mixture to the butter mixture, stirring to blend well. Mound the butter mixture into small bowl; set aside. 2. Spray a grill rack with nonstick spray and preheat the grill to medium-high. Sprinkle the steaks with salt and pepper. Place the steaks on the grill rack and grill, about 5 minutes per side for rare or until desired doneness. Transfer the steaks to a platter. Let rest 5 minutes. Serve with the butter mixture.  Makes 4 Servings "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/advice/a6353/how-to-cook-a-steak-deen-brothers-recipes/>