Tips for Steak and Seafood at SeafoodByNet.com

Cooking the perfect steak to your liking

To keep a Lobster Tail from curling when it's cooking

Tips on cooking seafood on the grill

Cooking the perfect steak to your liking Never cut the steak with a knife or poke with a fork, as all of the juices will come out of the steak. The way to test for doneness is by pressing on the steak. The rarer the steak the softer - as meat becomes more well-done it becomes firmer. And remember that it's better to undercook, because you can always put back on the grill. It's a good idea to remove the steak from the broiler or grill slightly before the desired doneness as it will continue to cook for a short time after you remove it.
To keep a Lobster Tail from curling when it's cooking Place a wood or bamboo skewer the length of the tail. Place it as close to the upper shell as possible. Then cook the lobster tail. Before serving, remove the skewer and the tail will be straight.
Tips on cooking seafood on the grill When cooking fish on the grill, one of the most important things you can do is to clean and oil your grill rack thoroughly. Fish won’t stick as readily to a clean rack. Also, thinly coat the seafood you will be grilling with oil. A medium-hot fire is sufficient for most fish; shellfish require a hot fire. Before you lay the fish on the grill, make sure that the grill rack is very hot. The hot rack will seal the juices into the seafood forming a crust. Allow enough time for the crust to form without interrupting the grilling (at least 2-3 minutes). Avoid overcooking and turning more than once. Seafood changes from translucent to opaque as it cooks and continues to cook slightly when it's removed from the heat. Cook fish 6 -12 minutes per inch of thickness. When the fish is opaque throughout, remove from the grill. Crab (i.e., Dungeness, Alaska King, Snow) take only about five minutes on the grill. Large prawns or scallops need a hot grill and quick cooking.