By Laura Bankston: There's nothing better than a nicely grilled juicy steak. But how come I can't duplicate that restaurant, expensive, juicy, melt-in-your mouth, perfectly grilled steak? Well, I found out how to grill steak perfectly - and here's how you can too. 1. The choice of meat is important!!! Just because the supermarket has labeled the steak "good for grilling" doesn't mean that it is. Lean meat does not do well. You want a piece that has marbling throughout. And these are good cuts: fillet (mignon), top loin (rib eye) - basically the same cuts that are the ones you love in the restaurant. 2. Next, proper heating of the grill is vital. If you are using charcoal, spread 2/3 of the bricks on one side and 1/3 of the bricks on the other. That way you have a hotter side for searing the meat and a cooler side for cooking the meat. If you are using a gas grill, you will lose some of the flavor, but you will want to turn the heat down for the cooking portion. 3. Next, rub both sides of the meat with oil and cover with salt and pepper. Be generous with the salt and pepper because it will fall off during the grilling. 4. Place your meat on the hot side for searing. Cook on each side for three minutes to get the nice grilled meat crust color you love. For a hand test, I've been told that you should be able to hold you hand over the heat for 3 seconds before you can't take it! 5. Place your meat on the cooler side for cooking to your taste. The hand test for the cooler side, I've been told, is 6-7 seconds. You will want to use a timer to cook the meat - or use the slice and peak test to see if the meat is done enough for you. Just don't cut and peek too often or you'll lose all the juice! 6. When the steak is done, take if off the grill and let it set for at least 5 minutes. Some people call it "resting". It allows the juices to spread back out so that you'll have a juicy steak with a nice crust. Follow these steps and you'll be enjoying perfectly grilled, juicy, melt-in-your-mouth steak that will impress and satisfy the most discriminating steak eater! About The Author Laura Bankston is author of Internationally selling Cooking with Kids Curriculum: "Homeschool Cooking in a Box" and the "Homeschool Cookbook". She currently home schools her three children, maintains home school support websites, and manages their family-owned service business. For information on her curriculum and free home school support services, please visit http://www.homeschoolcookbook.com Article Source: http://EzineArticles.com/ .
first you grow your own beef then you know what it has been feed on 2/ you kill it yourself then you know its been treat right 3/ once kill it should hang for at least 28days more if poss 4/ once it has been jointed and cut properly you are then ready for the cooking part 5/ in the UK we have 4 main types of grilling steaks 1. fillit, 2 rump. sirloin . and T bone which is sirloin and fillet toegether on the bone . 6/ you should never put salt on a steak before you grill or fry it as it pulls the juices of the meat out and losses taste, 7/steak really should never be cooked more than medium as after that you no longer keep the real tasted of the steak, rare realy is the order of the day, if you have a good quality grill like qa salamander type which is gas and air then your rare steak is ready in 40 seconds but the main thing after cooking is to let it rest and then the steak is as tender as the day I have cooked 1000s of steak in my time and never have had one sent back, but i have and allways will refused to cook steak well done to anybody grumpy old chef
Cheers for the additional tips grumpy-old-chef 40 seconds! Wow that is fast How long have you been a chef?
Oh I got the impression that it was your job You seem to know a lot! Have you got any recipes you'd like to share?
