Barbecue season is here and it is time to break out the grill and get cooking. Nothing pronounces summer time more than an open-air barbecue and nothing is healthier on the barby than steak. Steak is possibly the classic barbecue food. Anyone could grill a hot dog or a hamburger, but grilling steak to perfection over hot coals is an skill. Regrettably, it is an art form that few understand. This article aims to fix that culinary tragedy by making certain that the next occasion you are grilling steak, you're grilling it right.
The first step in properly grilling steak is choosing the correct cut for your budget and taste. All steak is not created equal. The varying cuts vary not only in price but also in fat content, thickness and weight. A smaller, thinner cut using less fat marbling will cook more rapidly to the desired level of doneness than its bigger, thicker, more marbled counterpart. Chat to a butcher about the variation in the different cuts of steak normally available. Think about your own individual taste preferences and on how much you are willing to spend. The best steak starts with an knowledgeable product choice.
The next step in grilling steak is correct preparation. Ideally, you should be using a fresh piece of meat that isn't frozen. Take out the steak from the refrigerator approximately thirty minutes prior to grilling. This permits the steak to reach room temperature which, in turn, insures steady cooking. While the steak is warming, coat it with a rub of sea salt and recently cracked pepper. Remember to put on the rub almost immediately when the steak comes out of the fridge. The longer the rub and meat are together, the less rub you will leave on the grate of your grill plus the more that will remain on the steak.
While the steak is warming to room temperature, organize your grill. If you are using charcoal (and you should be), make sure that you use enough coals to cover an region some inches bigger than the slice of meat to be cooked. Nothing might spoil your steak more quickly than cooking it on a under-fired grill. At all times use a sizzling grill when grilling steak. The grill should be all set to go at what time the coals have all ashed over and you are unable to hold your hand an inch or two over the grill surface more than a second.
Next, put your steak on the midpoint of your hot grill. Let the steak sit until the downward surface is gray and seared with grill marks. This will take somewhere from 3 to six minutes based on the type of cut and its thickness. At what time the downward side is gray and seared, twist the steak over and let it cook an additional 3 to six minutes. Again, the time will depend on cut and thickness. Rotate the steak once and only once! Never fiddle about with it. Allow it be and let it cook. Once the other side is gray and seared, test the steak for the correct level of "doneness" by making a small cut crosswise the grain of the meat. Keep in mind, you could always chuck an undercooked steak back on the grill, however once a steak is overcooked, it is ruined. If the steak is done, take it off the grill and let it sit for about 5 minutes before serving.
So that is it. Recall these steps the next occasion you're grilling steak and you are guaranteed to have the best steak you've ever had.
The first step in properly grilling steak is choosing the correct cut for your budget and taste. All steak is not created equal. The varying cuts vary not only in price but also in fat content, thickness and weight. A smaller, thinner cut using less fat marbling will cook more rapidly to the desired level of doneness than its bigger, thicker, more marbled counterpart. Chat to a butcher about the variation in the different cuts of steak normally available. Think about your own individual taste preferences and on how much you are willing to spend. The best steak starts with an knowledgeable product choice.
The next step in grilling steak is correct preparation. Ideally, you should be using a fresh piece of meat that isn't frozen. Take out the steak from the refrigerator approximately thirty minutes prior to grilling. This permits the steak to reach room temperature which, in turn, insures steady cooking. While the steak is warming, coat it with a rub of sea salt and recently cracked pepper. Remember to put on the rub almost immediately when the steak comes out of the fridge. The longer the rub and meat are together, the less rub you will leave on the grate of your grill plus the more that will remain on the steak.
While the steak is warming to room temperature, organize your grill. If you are using charcoal (and you should be), make sure that you use enough coals to cover an region some inches bigger than the slice of meat to be cooked. Nothing might spoil your steak more quickly than cooking it on a under-fired grill. At all times use a sizzling grill when grilling steak. The grill should be all set to go at what time the coals have all ashed over and you are unable to hold your hand an inch or two over the grill surface more than a second.
Next, put your steak on the midpoint of your hot grill. Let the steak sit until the downward surface is gray and seared with grill marks. This will take somewhere from 3 to six minutes based on the type of cut and its thickness. At what time the downward side is gray and seared, twist the steak over and let it cook an additional 3 to six minutes. Again, the time will depend on cut and thickness. Rotate the steak once and only once! Never fiddle about with it. Allow it be and let it cook. Once the other side is gray and seared, test the steak for the correct level of "doneness" by making a small cut crosswise the grain of the meat. Keep in mind, you could always chuck an undercooked steak back on the grill, however once a steak is overcooked, it is ruined. If the steak is done, take it off the grill and let it sit for about 5 minutes before serving.
So that is it. Recall these steps the next occasion you're grilling steak and you are guaranteed to have the best steak you've ever had.
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