The Best Steak Grilling Secrets
Is there really secrets that make some grilled backyard chefs better?
I can not say that “secret” is the right word, but I can certainly say that there are certain things which, if not done properly, it will be less attractive to a bowl. This is especially true with the steaks.
A great grilled (not just good) meat begins long before the cooking grate. Buy the right cut of meat is at least as important as anything else that will. Buy the best you can afford.
Filet mignon, porterhouse, T-Bone, Sirloin and top are the best options for the grill. These reductions will require a minimum of preparation before the grill. New York strip loin steaks are also very good, but sometimes it takes a little more tender.
Your steaks should be between 1 and 1-1/2 inches thick. If you selected the tape or media, make sure the “marbling” is enough and let marinate meat tenderizer lemon juice and pure standard for an hour or two before putting on grill. This mixture will eat a ligament material, but leave the fat tasty. Clean (unwashed) of the meat mixture before grilling.
Personally, it does not use the marinade, but I know others prefer to use other pickles or “massage” to add more flavor. For me, I’ll take the time and grilling the perfect steak, the meat is all I want to test. However, you can use if you wish.
When ready to cook, make sure you have everything you need on the grill. Enough fuel to charcoal grills or gas will ensure that you do not stop halfway to rebuild their fire. It has all the kitchen utensils, fertilizer (if used), everything you might need to review the kitchen. Grill the best steak should have all your time and attention. You do not have time to evacuate the grill and get something he forgot to bring.
If using a grill, light the charcoal with a fireplace lighter cubes or boot wax. lighter fluid can spoil the taste of meat. And do not forget to burn coals white ash before cooking.
Let your steak rest at room temperature 30 to 45 minutes before placing on grill. Once you start, stay on the grill! Juices that drip from the steaks can cause asthma exacerbations and burn steaks.
During cooking, turn the meat once. When you do your time, use tongs or a spatula. Never cook steaks (ever!) to stab with a fork. The holes allow the juices to flow more flavor. After the shooting, insert a meat thermometer into center of meat.
For the “rare”, not cook over 150 degrees (F), medium from 155 to 160 degrees (F), and “well done”, 170 degrees (F). Also remember that the meat continues to cook for a short time after being removed from the grid. Let the steaks “rest” for 10 to 15 minutes before serving.
So, is it toast “secrets”? Almost, but appropriate measures are taken by each Master Cook Back Yard, to my knowledge.
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