How to Grill the Perfect Steak
Let's face it, beef is expensive. Many times, someone will purchase beautiful (not to mention expensive) steaks, but because of lack of know-how, the steaks can be ruined when being grilled. It is easy to overcook a steak which leaves it tough and dry. It is disappointing to spend money on a menu item that doesn't taste good! Follow these tips for grilling delicious steak:
1. For a charcoal grill, prepare and light coals according to the directions on charcoal package. Spread the hot coals evenly across the bottom grate and place steaks in the center of the top grate.
2. For a gas grill, pre-heat it on high for 10 minutes to 500 degrees. Do not place your steaks on a cold grill. The heat will seal in the juices of the steaks.
3. Rub your steaks with olive oil before seasoning with salt and pepper. This will keep the steaks from sticking on the grill.
4. A rare steak is very red on the inside, medium-rare is pink with a bit of red in the middle, medium is pink, medium-well has almost no pink and well-done has absolutely no pink in the middle. I usually recommend that most steaks be cooked no more than medium-well, as the steaks can be dry when prepared well-done.
5. For New York, rib eye, tenderloin or T-bone steaks approximately 1 inch thick, grill for 4-5 minutes per side for medium cooked steaks. You can adjust your cooking time (1 minute less on each side for medium-rare and 1 minute more per side for medium-well). For 1 1/2 inch steaks, cook 6-7 minutes per side.
6. You can also use an instant-read thermometer. Some BBQ Forks are designed with instant-read thermometers built right into them. Stick it in the thickest part of the meat. Most discount or home stores carry them.
7. Use a timer. Don't guess - that is the easiest way to ruin a steak. Avoid cutting into the steak to see if it is done; this causes all the juices to run out and your steak will be dry.
8. Flare-ups occur when fat from the steak melts onto the hot coals and catches fire. Simply move the steak and put the lid on the grill to deny oxygen and snuff the flare-up. Repeat as necessary.
9. After cooking, place on platter, cover with foil and let steaks rest for 4-5 minutes before serving. When you cut into the steaks, the juice will not run out of the steak and all over the plate. The juice will stay in the meat and your steak will be more juicy and tender.
10. Mix ½ cup (1 stick) room temperature butter with 1 clove finely chopped garlic and 2 tablespoons crumbled blue cheese. Using a pastry bag, pipe small amount on to wax paper and freeze. Thirty minutes before eating, defrost and place one on top of each steak for a delicious steak topping.
Patricia Mendez, copyright 2008
Patricia is the author of the book, Easy Entertaining for Beginners. The book has been named 2009 Silver Recipient Mom's Choice Award and is an award-winning finalist in the cookbook: general category of the National Best Books 2008 Awards, sponsored by USA Book News.
Article Source: http://EzineArticles.com/?expert=Patricia_Mendez
1. For a charcoal grill, prepare and light coals according to the directions on charcoal package. Spread the hot coals evenly across the bottom grate and place steaks in the center of the top grate.
2. For a gas grill, pre-heat it on high for 10 minutes to 500 degrees. Do not place your steaks on a cold grill. The heat will seal in the juices of the steaks.
3. Rub your steaks with olive oil before seasoning with salt and pepper. This will keep the steaks from sticking on the grill.
4. A rare steak is very red on the inside, medium-rare is pink with a bit of red in the middle, medium is pink, medium-well has almost no pink and well-done has absolutely no pink in the middle. I usually recommend that most steaks be cooked no more than medium-well, as the steaks can be dry when prepared well-done.
5. For New York, rib eye, tenderloin or T-bone steaks approximately 1 inch thick, grill for 4-5 minutes per side for medium cooked steaks. You can adjust your cooking time (1 minute less on each side for medium-rare and 1 minute more per side for medium-well). For 1 1/2 inch steaks, cook 6-7 minutes per side.
6. You can also use an instant-read thermometer. Some BBQ Forks are designed with instant-read thermometers built right into them. Stick it in the thickest part of the meat. Most discount or home stores carry them.
7. Use a timer. Don't guess - that is the easiest way to ruin a steak. Avoid cutting into the steak to see if it is done; this causes all the juices to run out and your steak will be dry.
8. Flare-ups occur when fat from the steak melts onto the hot coals and catches fire. Simply move the steak and put the lid on the grill to deny oxygen and snuff the flare-up. Repeat as necessary.
9. After cooking, place on platter, cover with foil and let steaks rest for 4-5 minutes before serving. When you cut into the steaks, the juice will not run out of the steak and all over the plate. The juice will stay in the meat and your steak will be more juicy and tender.
10. Mix ½ cup (1 stick) room temperature butter with 1 clove finely chopped garlic and 2 tablespoons crumbled blue cheese. Using a pastry bag, pipe small amount on to wax paper and freeze. Thirty minutes before eating, defrost and place one on top of each steak for a delicious steak topping.
Patricia Mendez, copyright 2008
Patricia is the author of the book, Easy Entertaining for Beginners. The book has been named 2009 Silver Recipient Mom's Choice Award and is an award-winning finalist in the cookbook: general category of the National Best Books 2008 Awards, sponsored by USA Book News.
Article Source: http://EzineArticles.com/?expert=Patricia_Mendez
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