A Tuscan Cookout — Weekend Cooking
Each month, Food Network Kitchen chefs put more than 100 recipes to the test for Food Network Magazine. Every recipe goes through at least two to three rounds of testing, plus a round of cross-testing, where the recipe goes through one final run-through to make sure it works as it is written in final form.
“We make sure language, timing and visual cues are correct,” says Andrea Albin, a Food Network Kitchens recipe tester.
Sometimes, the chefs even test recipes at home — especially if the dish requires outdoor grilling. Although Food Network Kitchens has an indoor grill, it doesn’t always simulate the exact conditions someone would have at home. Recipe tester Leah Brickley tackled the Grilled Florentine–Style Steaks from the September issue. “It’s such an expensive cut of meat, we wanted to make sure we had the timing right,” she says. She grilled each steak twice, on both charcoal and gas grills. The results were different than in the test kitchen — indoor propane grills run colder than outside charcoal grills, making grilling times longer.
The steak on the top was grilled outdoors, while the steak on the bottom was grilled indoors.
“It’s hard to quantify differences between charcoal and propane,” Leah says. “It’s important for the griller to have a thermometer to help them along if they’re unsure.”
To make Leah’s delicious steaks, all you need is garlic, sea salt, olive oil and a dash of lemon.