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 ought to be using a fresh chunk of meat that isn’t frozen. Remove the steak from the fridge approximately thirty minutes prior to grilling. This enables the steak to reach room temperature that , in turn, insures steady cooking. Whilst the steak is warming, cover it with a rub of sea salt and freshly cracked pepper. Remember to apply the rub almost immediately after 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 should stay on the steak.
While the steak is heating to room temperature, organize your grill. If you are using charcoal (and you should be), make certain that you have enough coals to cover an area several inches larger than the piece of meat to be cooked. Nothing might spoil your steak more quickly than cooking it on a under-fired grill. Always use a hot grill when grilling steak. The grill should be ready 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 center of your hot grill. Allow the steak sit until the down side is gray and seared with grill marks. This will take anywhere from three to six minutes based on the type of cut and its thickness. After the down surface is gray and seared, turn the steak over and allow it cook an additional three to six minutes. Again, the time should rely on cut and thickness. Turn the steak once and only once! Never fiddle about with it. Leave it be and let it cook. Once the other side is gray and seared, check the steak for the correct level of “doneness” via making a tiny cut transversely the grain of the meat. Bear in mind, you could always throw an undercooked steak back on the grill, but once a steak is overcooked, it’s ruined. If the steak is done, take it off the grill and allow it sit for about five minutes before serving.
So that is it. Recall these steps the next time you’re grilling steak and you are guaranteed to have the best steak you have ever had.
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