Grill Your Steak The correct Way
Regardless of what your preference in a steak, maintaining good moisture should always be your goal. When searching for a good cut of beef, look for a cut with good consistent marbling. Fat equates to flavor so very low fat content in meat will tend to dry it out and have much less flavor. You should not have to coat a great piece of meat with sauce just to get flavor, in fact you need to steer clear of making use of a sauce by any means. You would like to see visible grains of fat running through the meat but not large pieces of fat. If you do see larger pieces simply trim them off. As you cook your steak, the fat will melt and naturally tenderize the meat.
After taking out the meat from refrigeration, season the meat with ample amounts of pepper and salt.
Numerous other herb and spice combinations can be added to your taste just make sure you've lots of salt and pepper in addition to any other seasonings. Allow the meat to come to room temperature prior to grilling.
When grilling your steak first make certain that you have your grill nice and hot. This will give the outside a nice crust and will also help seal in its natural juices. If you fire flares up at any point, move the meat off the flame. While you need a hot grill, you don't want direct flame on the meat for any extended time period. The worst mistake which most grillers make is to continually flip the meat time and time again. Continuously flipping the meat does nothing but cause the meat to dry out. Flipping the steak over and over does not make you a grill master, doing it right, does. Eventually you'll flip your steak 3 times which will mean you've cooked both sides twice for three minutes on each side. For cross-hatch marks on your meat simply turn it 45 degrees when flipping. Total cooking time ought to be approximately 12 minutes. This will achieve a medium rare steak based on how hot your grill is. Because every grill is different, you'll need to experiment to get the desired results.
There is no exact method to tell when the steak is done. Without cutting the meat open and risking the release of its juices, the best way is to either press the meat to judge its tenderness or use a meat thermometer. If you choose not to press the meat, you can use your hand as a guide. For instance if you take your index finger and touch the fleshy part of your palm right under your thumb, that's what rare should feel like. Conversely if you touch you pinky to that same part of your palm that is the consistency of well done. So from finger to the next starting with your index finger and ending with the pinky, it would be: rare, medium-rare, medium and well done.
Herb rub: one tablespoon dried thyme one tablespoon dried oregan 1 tablespoon kosher sal two teaspoons freshly cracked black pepper 2 teaspoons mustard powder 2 teaspoons paprik 1 teaspoon onion
Mix all ingredients thoroughly in a bowl. Brush the steak lightly with olive oil and rub in herb rub.
After taking out the meat from refrigeration, season the meat with ample amounts of pepper and salt.
Numerous other herb and spice combinations can be added to your taste just make sure you've lots of salt and pepper in addition to any other seasonings. Allow the meat to come to room temperature prior to grilling.
When grilling your steak first make certain that you have your grill nice and hot. This will give the outside a nice crust and will also help seal in its natural juices. If you fire flares up at any point, move the meat off the flame. While you need a hot grill, you don't want direct flame on the meat for any extended time period. The worst mistake which most grillers make is to continually flip the meat time and time again. Continuously flipping the meat does nothing but cause the meat to dry out. Flipping the steak over and over does not make you a grill master, doing it right, does. Eventually you'll flip your steak 3 times which will mean you've cooked both sides twice for three minutes on each side. For cross-hatch marks on your meat simply turn it 45 degrees when flipping. Total cooking time ought to be approximately 12 minutes. This will achieve a medium rare steak based on how hot your grill is. Because every grill is different, you'll need to experiment to get the desired results.
There is no exact method to tell when the steak is done. Without cutting the meat open and risking the release of its juices, the best way is to either press the meat to judge its tenderness or use a meat thermometer. If you choose not to press the meat, you can use your hand as a guide. For instance if you take your index finger and touch the fleshy part of your palm right under your thumb, that's what rare should feel like. Conversely if you touch you pinky to that same part of your palm that is the consistency of well done. So from finger to the next starting with your index finger and ending with the pinky, it would be: rare, medium-rare, medium and well done.
Herb rub: one tablespoon dried thyme one tablespoon dried oregan 1 tablespoon kosher sal two teaspoons freshly cracked black pepper 2 teaspoons mustard powder 2 teaspoons paprik 1 teaspoon onion
Mix all ingredients thoroughly in a bowl. Brush the steak lightly with olive oil and rub in herb rub.
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