How To Perfectly Grill Steaks

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How To Perfectly Grill Steaks

The season of grilling is starting and it's time to start thinking about those delicious steaks. So, how do you grill the perfect meat?

Whether you use gas or charcoal, the rules for grilling are the same. Following this guide step by step, you will soon enjoy delicious fillets.

The most important step to roasting the perfect steak is to choose the right meat. Thin fillets dry and become tough when grilled so choose a fillet one to two inches thick. An ideal steak has fat throughout the cut. Good quality chuck fillets are fleshy with a smooth marble through the meat.

Common Thought is the steak or tenderloin is the best cut of meat. These are tender meats, but they need a lot of seasoning to obtain a robust flavor. The ribeyes have great flavor but are fatty and expensive.

I love a sirloin steak. It is lean and tasty, but difficult because of the lack of fat. Top sirloin steak can be tricky to find so substitute a good quality chuck steak often or a thick, New York beef strip.

Before broiling your steaks, remove them from the refrigerator and bring them to room temperature. Do this for at least 45 minutes before broiling.

Season your meat at least 20 minutes before the grill, allowing the salt and spices to dissolve in the meat instead of falling on the grill. I avoid the pre-packaged steak seasoning, using my own meat recipe rubbing because sometimes, less is best when it comes to seasoning a fillet. You want the natural flavor of the meat to come through. I like to use sea salt, black pepper and a little garlic salt for my steak. I do not recommend using sauce or marinade unless you have a low quality cut of meat that would be improved by a little more. Sometimes I take a little unsalted butter and let it melt on the top of the meat just before removing it from the grill. This increases the flavor of the meat.

Start with a hot grill. Your coal needs to have an ash coating. If you use a gas grill, preheat to at least 600 degrees F. You want a fire hot enough to cook the steak to the desired cooking in the shortest time. Cover your grills with vegetable oil or a nonstick spray specially made for broiling.

The most important rule for grilling a juicy steak is cooking it quickly and removing it from the heat the minute it is done. Use a digital meat thermometer to check the meat for doneness. Avoid the temptation to keep flipping your flesh; Turn the fillet once and give each side a quarter turn.

Tip: When you move the meat, never put it back in the same place; The grill will be colder in that area. You want to continue cooking meat at a high temperature so find a hot spot elsewhere on the grill.

Temperatures and approximate times for broiling a 1-inch fillet:

Rare: 120 - 130 degrees F - 7-8 minutes on each side

Medium Rare: 130 - 140 degrees F - 8-9 minutes on each side

Medium: 140 - 150 degrees F - 9-10 minutes on each side

Tip: Try not to cook a fillet above the middle. Any higher cooking will dry your meat, reduce the taste and harden it; Reserve well done for slow cooking.

Once the steaks are done, place on separate plates, cover loosely with aluminum foil and let stand for 5 minutes. The rest allows the juices to return to the meat. If you cut into a steak immediately, the juices will run out, causing a drier fillet.

One final suggestion, cook all your side dishes first, saving your meat to cook last. This allows you to focus on the steak alone and avoid over cooking running back and forth between the grill and the kitchen.

No matter what cut of meat you choose, with the right seasoning and cooking method, you will serve your family a feast that you will not forget.

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