Assuming guys that you have a good steak to start with there are two major factors to consider aside from how rare or well done you like your steak.  

1. How high your rack is to the fire.

2. Resting your steak

If you screw up everything else these two things can still produce a great tasting juicy steak.

I'll keep this simple.  I'm not writing about grilling a steak, although some people will grill a steak then broil it for a finish.  For a straight up broil understand that just like in grilling you flip once.  If you flip it more than once you will lose out.

I use a glass broiling dish.  Drizzle in some olive oil.  Coat both sides if you like.  Salt both sides, pepper both sides and that is all you reall ever need to bring out great taste from a great steak.  If you have a sub-par steak then you may want to coat it with some Spanish paprika for some kick along with a dash of celery salt and onion salt.  To produce a great taste throw in some chopped carrots, trust me it makes a difference. 

Broil on the top rack.  Remember to have the oven on broil guys.  Not high bake.  The broiler cooks from the top to sear your meat.  You should only need broil your steak from two to four minutes on each side.  Just keep an eye on it.  You want it a slightly crispy texture on the surface not all the way through.  The pink inside is NOT a bad thing and will not mean your steak is fatty or hard to cut.  It is actually opposite.  Also, having some pink in side means you have flavor! 

To lock in flavor you must let your steak rest.  This ...   more »

Here is a tip to you men.  Want to impress a lady with your cultured personality?  Yes, this means you may need to develop a cultured personality.   To do this it means you are open to new and different things.  Sometimes it means subtle changes to the norm which show you are not like the average Joe. 

Take the sandwich for instance.  Do you really think something so simple can’t take on a bit of culture?  And what is more, a subtle change to the sandwich may introduce you to a whole new world of taste. 

Have you heard of open faced sandwiches?  On a recent trip (not very recent) I learned of them. To sum them up succinctly, an open face sandwich has one, not two slices of bread, and they allow you to taste what is generally tucked inside.   Your taste buds are prohibited from enjoying all they can!

Open faced sandwiches are common north western Europe in countries such as Norway and Holland.   You can expect to find them in Paris to Vienna (Hot Antipasto, yum!).  Some regional open faced sandwiches such as Mediterranean Open Faced Sandwich are hard to beat.   There is also the one time Russian favorite, Butterbrot, featuring a grey rye bread.

Speaking of Rye bread, some are toasted and if you use a rye bread, but sure to heat it by toasting it a bit.  This triggers the flavor of the seeded rye bread.   Broiled open faced versions are delicious.

Another staple ingredient is the tomato.   Gentlemen if you have not developed an appreciation for the tomato, you will come off as a “picky” eater to women.  You DO NOT WANT this.  Unless your ...   more »