There’s nothing link sinking your teeth into a nice jucie steak with a baked potato and all the trimmings. Add a caesars salad and a little wine and you’re on your way to a fantastic meal. Grilling a good steak in not at hard as you think. I’m sure you have tasted a few steaks that were a little rubbery. Well you don’t have to worry about that any longer. You'll soon be making great steaks!

Ask your butcher to help you select your steak. Ask him questions to determine what type of cut you would like or should buy. Marinating a steak is fine however I prefer to not marinate and savor the natural juices of the meat. Cooking your steak is very important. Most of the expensive steak houses in the country cook their meat on a very high temperature. When you have a good cut of meat high temperatures will sear the natural juices in so your steak will not dry out. Cooking times and seasonings are also very important. I enjoy using salt, pepper, and a brush of melted butter to help sear the steak.

Gas grills are great for steak but charcoal grills can add a great grilled flavor. If you are using a gas grill, you want to set your temperature to a medium high heat and let the grill heat up for about five minutes. If you are using a charcoal grill let your coals get nice and red before cooking the steaks. The grill temperature is as important as selecting the right cut.

Melt a half stick of butter and brush both sides of each steak with the butter. Sprinkle your desired amount of salt and pepper on both sides of the steak preparing for grilling. Here are your cooking times per side. Remember times will vary a little based on cooking temperature. You want about 400 degrees.

Combine the salt, mustard, sugar, and water in a small bowl and set it aside. Slice onions and cut the beef into 2-inch strips and then set it aside. Heat oil in a large skillet and sauté the onions and garlic until done. Add the beef and cook until browned add mushrooms, cover and cook for 10 to 15 minutes. Blend together the mustard paste and flour and add to meat. Blend well. Lower heat and slowly add the sour cream. Don't scald the sour cream. Sample then add the cooking sherry to taste. Serve over noodles. Serves 4 to 6.

I especially love Italian food. I love it so much that many, many years ago I learned the art of Italian cooking and opened two restaurants. I remember when I was a very young child and I went to a friend's home for dinner. My friend's mother brought out the most delicious garlic rolls you could imagine! If you're a garlic lover, just for a minute, close your eyes and think of the smell of fresh garlic sautéing in the most fragrant olive oil or butter that you could imagine. Think of the flavors exploding your taste buds! Well that's what my garlic rolls are all about.

These rolls will go with any meal, but are really wonderful with a nice plate of pasta. If you want to add some zest to your dinners then you have to get this recipe. Preparation time is quick and there's not a lot of effort required. My easy to follow directions will have them on your table in no time! You have to try these you'll love them!