Wednesday, September 1, 2010

Grilling Steak - The Best Way For A Perfect Barbeque

By Carol Bell

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 best 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 a lesser amount of fat marbling will cook more rapidly to the preferred level of doneness than its larger, thicker, more marbled counterpart. Talk to a butcher concerning the differences in the different cuts of steak commonly obtainable. Think about your own personal taste preferences and on how much you are willing to spend. The finest steak starts with an knowledgeable product choice.

The following step in grilling steak is correct preparation. Ideally, you should be using a fresh piece of meat that isn't frozen. Remove the steak from the fridge about 30 minutes prior to grilling. This allows the steak to get to room temperature which, in turn, insures steady cooking. While the steak is warming, coat it with a rub of sea salt and newly cracked pepper. Remember to apply the rub almost immediately after the steak comes out of the refrigerator. The longer the rub and meat are together, the fewer rub you will leave on the grate of your grill and the more that will 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 midpoint of your hot grill. Let the steak sit until the downward surface is gray and seared with grill marks. This will take somewhere from 3 to six minutes based on the type of cut and its thickness. At what time the downward side is gray and seared, twist the steak over and let it cook an additional 3 to six minutes. Again, the time will depend on cut and thickness. Rotate the steak once and only once! Never fiddle about with it. Allow it be and let it cook. Once the other side is gray and seared, test the steak for the correct level of "doneness" by making a small cut crosswise the grain of the meat. Keep in mind, you could always chuck an undercooked steak back on the grill, however once a steak is overcooked, it is ruined. If the steak is done, take it off the grill and let it sit for about 5 minutes before serving.

So that is it. Recall these steps the next occasion you're grilling steak and you are guaranteed to have the best steak you've ever had.

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