For a lot of people, breaking out the grill means making that perfect steak. All kinds of food are excellent on the grill, but nothing is quite the same as a hot, juicy steak. However, learning how to make your steak come out great can be an uphill battle. There are all kinds of people out there saying they have got the best method. How do you choose? Let us take a look at the best temperature and methods for cooking a steak.
It is important to keep in mind that the process of coming up with a great steak does not start when you begin cooking. You have to start with high quality meat. That is what causes some people to go so far as to buy an entire tenderloin, cutting it down into individual steaks on their own.
Choose steaks that are three to five ounces each, depending on who is eating, but always use a consistent size. That will resist in consistent, reliable cooking performance every time you make steak.
The next step you will need to deal with is making sure you have got a good grasp of how to cook beef on your grill. Do not believe people who claim that grilling is something you need no skill to do! If you do not know what you are doing, the meat you will get will be safe to eat, but the taste will leave something to be desired. Grilling as a cooking method is fast and intense, and it makes it that much more difficult to deal with errors.
Be sure that your grill is as hot as it can get, and make sure you lightly season your steak before you begin. You do not want to season too much, since it will overpower the taste of the meat, but you do not want a bland steak, either. The side of the steak you want to show off on the plate should be the one that hits the grill first. Cook that side until the steak is seventy-five percent done, then flip and finish cooking.
So, how long to grill a steak, and at what kind of temperatures? That is a hard question to answer, because every steak is a little different and every person likes his or her steak done differently. There are a number of things that will usually happen to your steak as it cooks, however, and keeping an eye on it to see these signs can help you make a good steak. Here is a look.
At 165 degrees Fahrenheit, the meat proteins will start to coagulate. That shrinks the steak down and makes it stiffer. The sides of your steak will become brownish gray at this point. Later on, at 320 degrees, the sugars in the meat begin to caramelize, which is when we begin to see grill marks.
The steak will then begin to bubble, as the juices come up from the bottom. At this point, the steak is half to three quarters done, and it is time to flip it.
It is important to keep in mind that the process of coming up with a great steak does not start when you begin cooking. You have to start with high quality meat. That is what causes some people to go so far as to buy an entire tenderloin, cutting it down into individual steaks on their own.
Choose steaks that are three to five ounces each, depending on who is eating, but always use a consistent size. That will resist in consistent, reliable cooking performance every time you make steak.
The next step you will need to deal with is making sure you have got a good grasp of how to cook beef on your grill. Do not believe people who claim that grilling is something you need no skill to do! If you do not know what you are doing, the meat you will get will be safe to eat, but the taste will leave something to be desired. Grilling as a cooking method is fast and intense, and it makes it that much more difficult to deal with errors.
Be sure that your grill is as hot as it can get, and make sure you lightly season your steak before you begin. You do not want to season too much, since it will overpower the taste of the meat, but you do not want a bland steak, either. The side of the steak you want to show off on the plate should be the one that hits the grill first. Cook that side until the steak is seventy-five percent done, then flip and finish cooking.
So, how long to grill a steak, and at what kind of temperatures? That is a hard question to answer, because every steak is a little different and every person likes his or her steak done differently. There are a number of things that will usually happen to your steak as it cooks, however, and keeping an eye on it to see these signs can help you make a good steak. Here is a look.
At 165 degrees Fahrenheit, the meat proteins will start to coagulate. That shrinks the steak down and makes it stiffer. The sides of your steak will become brownish gray at this point. Later on, at 320 degrees, the sugars in the meat begin to caramelize, which is when we begin to see grill marks.
The steak will then begin to bubble, as the juices come up from the bottom. At this point, the steak is half to three quarters done, and it is time to flip it.
About the Author:
There are definite tricks in knowing how to marinade the perfect steak. Choosing the right marinade for the right steak is only one of the secrets you will need to reach a state of perfection. Visit EasySteakMarinades.net for a complete lesson in marinating steaks to that level of perfection.
No comments:
Post a Comment