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Entries from TurboChef tagged with 'How To' The Best Steak I've Ever Had

This entry comes to us from Ted Curtis, a TurboChef customer and avid user of his TurboChef 30" Double Wall Speedcook Oven. If you own a TurboChef Speedcook Oven and would like to share stories, recipes or tips on this blog, please contact us. I prepared my first filet mignon in the oven the other night. It was amazing. I took an 8-9 oz. filet and brought it down to room temp (a very important first step). Then I bacon wrapped it and coated the top and bottom with Oklahoma Joe’s Steak Seasoning (great stuff!). I melted a tablespoon of butter on a plate, then coated the steak – top and bottom – right before putting it on a small, preheated Le Creuset grill pan. I had preheated the pan in the bottom oven on “Hi-Broil” for about 20 minutes before moving it to the top for cooking. There is no need to apply non-stick spray to the pan due to the butter. In fact, you don’t want to because you want the pure juices from the meat, butter, and bacon to pour onto the steak when you're ready to plate. I selected Broil > Beef > Filet > Medium > 1 Count using the Cook Navigator and put the steak in to cook for 6 minutes when preheat was complete. Then I flipped the steak at the 3-minute point to mark both sides.When it came out of the oven, I placed the pan and steak on the stove top under the hood, letting it rest on the pan for about 5 minutes until the internal temp got to around 125-130 degrees. While still in the pan, I salted the steak with kosher salt and fresh cracked pepper. I placed the steak on a hot plate that was placed...

Posted by Ted Curtis on May 23, 2008 2:20 PM

Lunch Time. Reinvented.

Ellen Hanson (Ellen Hanson Designs in NYC) and her associates enjoy a TurboChef Speedcook Oven in their office kitchen. Tired of the daily hassle and the countless boxes, wrappers and containers accompanying every take-out order, Ellen describes how their oven has bettered the lunch break: Lunch at Ellen Hanson Designs is, as in most offices, a harried affair. We are very busy and suddenly realize we are starving. Until recently we would most often order in, but as our office has become increasingly 'green' we find we can't live with all the packaging that accompanies food delivered from a restaurant. Now someone from the office stops at the local health food store on the way to work and gets some good-looking organic produce. Shortly before we plan to eat, we pop it into the TurboChef oven. Within minutes we have a beautiful home-cooked meal with no wasteful packaging. One of our favorites is roasted cauliflower. Sometimes we pair it with quinoa and plain yogurt. It is also good with pasta, rice or roasted potatoes. Check out how easy it is to make this vegetable! Chop, slice, or break into florets a head of cauliflower. Place in a roasting dish and drizzle with olive oil to taste. Sprinkle with salt. The prep time is about 2 minutes! Cook it in the oven using the "Roast Vegetable > 1 pound" setting – 3 minutes. When the chime indicates 80% done, add walnuts and grated Parmesan to taste. Complete cooking cycle and serve hot or room temp. If you'd like to share stories and experiences with your TurboChef Speedcook Oven, we'd like to hear from you. Email The TurboChef Blog and we'll review your submission for inclusion on the site....

Posted by Ellen Hanson on April 9, 2008 10:34 AM

Tags: How To , Recipe , Simple , TurboChef , Vegetables

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