How To Properly Grill Steak

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To begin with of all, let me start by saying, I'm not a chef and I have no proper guidance in the kitchen, other than what my mother taught me before I headed out into the world as young man. Other than that, I just have a affection for food and the different tastes combinations that can be created with spices. My tastes run from the eclectic to the sublime. I believe a meal without vegetables is incomplete, and a good fresh salad is a wonderful side dish to any main course. From this place on, I will try to stimulate a be attracted to for cooking and flamboyant taste combinations with the recipes that follow.

Let's begin with the staple for any meat loves diet....STEAK...mmmm... not just any steak, but, let's begin using the unsurpassed because you'll never be dissatisfied with your choice of cut, whether it be, a NY Strip, Delmonico or Rib Eye, T-Bone or Porterhouse, Filet mignon, Prime Rib, or Flat Iron Steak. You'll never go when you choose CERTIFIED ANGUS BEEF!!! Now we will start with the ABC "GRILLING". This is a subject that can cause some debate, so, I'll just give you my preferences and you can make your own changes from there either adding or subtracting spices. Also, you should know my personal feelings on the doneness or meet. I'll just say this, IF, you like your steak well done, you really don't like steak. We will begin with the least done and move to the most as we explain the technique.

"RARE"
My youngest sister loved her steak juicy, I remember the to begin with stage we went to dinner together she ordered a Rib Eye steak and when the waiter asked how she wanted it cooked, she told him "blow it's nose wipe it'e butt and throw it on the plate" I had to snicker because when you ask for your steak bloody that is pretty close to what you get. Take your cut of steak and lightly sweep it with good quality EVOO(extra virgin olive oil) sprinkling it with pepper(I prefer fresh ground pepper) any good ground pepper will be adequate, at this position, there are no substitutes, it is imperative to use sea salt(I prefer the kind that comes in it's own grinder). Now, I adore garlic, so, I use a liberal dusting of garlic powder. If you can season the meat a couple of hours previously cooking and place it in the fridge, great, if not, it's not a crisis. Now having your meet all seasoned the way you enjoy it make sure your grill is very, very scorching. If you have a thermometer in the lid, you'll want to see the temperature around 500-600 degrees. now from this spot you can instant the cooking. Place your steak on the grill with a pair of tongs, not, I repeat, not a fork.

Close the lid and wait, 1 1/2 minutes then rotate the steak over and wait another 1 1/2 minutes previously removing from the grill. since everything is the same other than the instant required from this place on I will only be giving you the moment requirements.
MEDIUM RARE- 3min. each side *
MEDIUM - 5min. each side *
MEDIUM WELL- 7min. to begin with side 5 min. second side.*
WELL - 7min. Each side *
* thickness of these steaks is 1" if your steak is thicker or thinner, moment will need to be added or subtracted dependeing on the thickness. It is also essential to talk about that you should not pick up the lid on the grill until it is point to rotate or remove the meet. Don't get impatient like my nephew who can't resist peaking under the lid AND never, ever cut the steak on the grill to see if it is done enough.
NOw, one very imperative piece of guidance is settle down and let the meet rest for 3-4 minutes after it comes off the grill. This will alow the steak to stop cooking and give the juices moment to restructure evenly thoughout the steak, making each bite as appetizing as the first.

Article Source: http://depositarticles.com/

Author: Al Mayfield

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