Just in time for grill season, terrific tips for the perfect steak
Picking your poison! 1-inch to 1 1/2-inch Cuts are best for grilling.
Making it Magnificent!: Have steaks at room temperature before grilling.
Get out the Grill!: Lightly oil the grilling rack before putting steaks on (it keeps meat from sticking and cracking while keeping the natural juices in).
Heat: Preheat your grill to 600 to 800 degrees F and keep it at this temperature for 30 to 45 minutes before putting steaks on.
While on the grill: Only flip once after five minutes of grilling.
Ditch the Fork: Use tongs or a spatula (A fork allows juices to spill out).
A fabulous finish: To see if steak is finished, press on it with the palm of your hand. It will feel spongy when rare, have some resistance when cooked to medium and be firm when well done.
It has been ages since I had a good steak. Atleast since the grill was packed away last November. There is something a grill does to meat that a pan or broiler can't come close to. Here are some tips for stellar steaks.
Sunday, May 25, 2014 - 7:08am