http://www.tehachapinews.com/home/Blog/bunee/11798 I have been searching for someone who is experienced in cooking and who would consider giving a cooking class here in Tehachapi? Is anyone else interested in taking a class, or sharing recipes? It may be a good way to also make new friends and introduce new talents that others might want to share. I have been searching for someone who is experienced in cooking and who would consider giving a cooking class here in Tehachapi? Is anyone else interested in taking a class, or sharing recipes? It may be a good way to also make new friends and introduce new talents that others might want to share. en-us I'm not a chef by any stretch, but since I'm making this tonight, my favorite way to make steak (usually on the bbq) is as follows:<br /> <br /> Steak (I prefer rib-eye or porterhouse myself, my wife and kids like the NY strip)<br /> Cracked black peppercorns<br /> Sea or Kosher Salt<br /> 1 whole garlic<br /> <br /> 1. Peel the garlic and break it into cloves.&nbsp; Wrap each clove in aluminum foil and roast on the bbq or in a 375 degree oven (toaster over works too) for 15 to 20 minutes or until butter soft.&nbsp; (I usually check by pressing on the cloves with a spoon or knife).<br /> <br /> 2. Squeeze the garlic out of the cloves and spread all over the steaks.&nbsp; (Incidentally if you have a lot of garlic left, try putting it on crackers or toasted bread with goat or cream cheese and chopped tomato with a little oregano/basil.. good appetizer.)<br /> <br /> 3. Season the steaks with cracked peppercorn (way more than you think you need!&nbsp; Pepper loses flavor as it cooks), and salt to taste.<br /> <br /> 4.&nbsp; Cook the steaks on the bbq or broil in the oven.&nbsp; On bbq I usually do 6 minutes first side and 5 minutes per side (we like our steaks rare here) on a gas grill set on high (cover open).&nbsp; For medium rare, 7 minutes first, 8 minutes second.&nbsp; If you like it cooked more than that steaks aren't for you. ;)<br /> <br /> 5.&nbsp; When steaks are done, remove to a cutting board or warm dish and put a nice pat of butter on each steak.&nbsp; Cover with foil and let rest for AT LEAST 5 minutes.&nbsp; This lets the juices redistribute back through the steak, otherwise the steaks end up with a red center and brown edge.<br /> <br /> <br /> And thats it.&nbsp; The butter trick I learned from a friend who worked at a restaurant.&nbsp; It really makes all the difference! http://www.tehachapinews.com/home/Blog/bunee/11798/#c_114690 http://www.tehachapinews.com/home/Blog/bunee/11798/#c_114690 I'm not a chef by any stretch, but since I'm making this tonight, my favorite way to make steak (usually on the bbq) is as follows:<br /> <br /> Steak (I prefer rib-eye or porterhouse myself, my wife and kids like the NY strip)<br /> Cracked black peppercorns<br /> Sea or Kosher Salt<br /> 1 whole garlic<br /> <br /> 1. Peel the garlic and break it into cloves.&nbsp; Wrap each clove in aluminum foil and roast on the bbq or in a 375 degree oven (toaster over works too) for 15 to 20 minutes or until butter soft.&nbsp; (I usually check by pressing on the cloves with a spoon or knife).<br /> <br /> 2. Squeeze the garlic out of the cloves and spread all over the steaks.&nbsp; (Incidentally if you have a lot of garlic left, try putting it on crackers or toasted bread with goat or cream cheese and chopped tomato with a little oregano/basil.. good appetizer.)<br /> <br /> 3. Season the steaks with cracked peppercorn (way more than you think you need!&nbsp; Pepper loses flavor as it cooks), and salt to taste.<br /> <br /> 4.&nbsp; Cook the steaks on the bbq or broil in the oven.&nbsp; On bbq I usually do 6 minutes first side and 5 minutes per side (we like our steaks rare here) on a gas grill set on high (cover open).&nbsp; For medium rare, 7 minutes first, 8 minutes second.&nbsp; If you like it cooked more than that steaks aren't for you. ;)<br /> <br /> 5.&nbsp; When steaks are done, remove to a cutting board or warm dish and put a nice pat of butter on each steak.&nbsp; Cover with foil and let rest for AT LEAST 5 minutes.&nbsp; This lets the juices redistribute back through the steak, otherwise the steaks end up with a red center and brown edge.<br /> <br /> <br /> And thats it.&nbsp; The butter trick I learned from a friend who worked at a restaurant.&nbsp; It really makes all the difference! Thank you!&nbsp; We love steak and I think I'll try your recipe tomorrow night!&nbsp; Sincerely, Jeannine. http://www.tehachapinews.com/home/Blog/bunee/11798/#c_114744 http://www.tehachapinews.com/home/Blog/bunee/11798/#c_114744 Thank you!&nbsp; We love steak and I think I'll try your recipe tomorrow night!&nbsp; Sincerely, Jeannine. <p>Hi Bunee,</p> <p>Go to <a href="http://www.tasteoftehachapi.com">www.tasteoftehachapi.com</a> and click on the contact page to ask about the &quot;seasonal cooking classes&quot;.&nbsp; It says something about them on their homepage, but doesn't mention dates.</p> <p>By the way Scott, that steak recipe sounds fantabulous!!!</p> <p>In Peace, </p> <p>Annette</p> http://www.tehachapinews.com/home/Blog/bunee/11798/#c_114831 http://www.tehachapinews.com/home/Blog/bunee/11798/#c_114831 <p>Hi Bunee,</p> <p>Go to <a href="http://www.tasteoftehachapi.com">www.tasteoftehachapi.com</a> and click on the contact page to ask about the &quot;seasonal cooking classes&quot;.&nbsp; It says something about them on their homepage, but doesn't mention dates.</p> <p>By the way Scott, that steak recipe sounds fantabulous!!!</p> <p>In Peace, </p> <p>Annette</p> Yummy steak recipe! I think informal classes would be a huge kick! Or maybe...crazy idea alert...a cooking fun potluck. People can sign up for a dish, then everyone meets somewhere (either at a house or at the park) and brings their dish, along with copies of the recipe so everyone can swap. Everyone gets to eat and talk about food and goes home with some new food ideas. You can even theme the potluck, by region (Mexican, Chinese) or ingredient (garlic, squash) or type( 30 minute prep time, barbeque).<br /> <br /> O.K., I'm done now. I have to find something to munch on :o) http://www.tehachapinews.com/home/Blog/bunee/11798/#c_114900 http://www.tehachapinews.com/home/Blog/bunee/11798/#c_114900 Yummy steak recipe! I think informal classes would be a huge kick! Or maybe...crazy idea alert...a cooking fun potluck. People can sign up for a dish, then everyone meets somewhere (either at a house or at the park) and brings their dish, along with copies of the recipe so everyone can swap. Everyone gets to eat and talk about food and goes home with some new food ideas. You can even theme the potluck, by region (Mexican, Chinese) or ingredient (garlic, squash) or type( 30 minute prep time, barbeque).<br /> <br /> O.K., I'm done now. I have to find something to munch on :o) Thanks guys!  I will check out the website...I try to keep up on the latest classes , but I don't recall a cooking class.<br /> Weebles, I think that's a great idea!  Sounds like a lot of fun!  http://www.tehachapinews.com/home/Blog/bunee/11798/#c_115119 http://www.tehachapinews.com/home/Blog/bunee/11798/#c_115119 Thanks guys!  I will check out the website...I try to keep up on the latest classes , but I don't recall a cooking class.<br /> Weebles, I think that's a great idea!  Sounds like a lot of fun!