Grilling Tips For Steaks
•When you’re choosing a steak, whatever your favorite cut, choose steaks that are one inch to two inches thick. Thick steaks will grill better than thin steaks.
•Fat adds flavor to steak, so when you’re trimming your steaks, be sure to leave some fat for flavor.
•To keep your steaks from sticking to the grill, grease the grill by taking a pair of tongs and rubbing a piece of fat from the steak across the grill.
•Before grilling your steaks, bring them to room temperature (taking them out of the fridge at least 45 minutes before you intend to start grilling).
•For best results with grilling, coat your steaks with vegetable oil, canola oil, or olive oil, and add a touch of salt and pepper. Be sure to dip both sides of the steak in the oil concoction.
•Before cooking your steaks, choose the side of the steak that looks best. This side will go face down on the grill so that you can create attractive grilling marks on it. When you’re ready to serve the steak, you’ll put the marked side face up on the plate.
•To make really cool marks on your steaks, rotate them a quarter-turn partway through the grilling process to create diamond-like marks.
•When grilling, move the steaks around on the grill using tongs, not forks, so that you don’t pierce the meat and lose the flavorful juices.
•To test for doneness (rare, medium-rare, medium, medium-well, and well), use a meat thermometer. Don’t cut into the steak while it’s on the grill, or you’ll lose the juices, and the steak will dry out.
• Once you take your steaks off the grill, put them on a clean platter, not the platter you used to carry the raw meat to the grill.
•Steaks will continue to cook after you take them off the grill, so slightly undercook them to reach the appropriate level your family or guests prefer.
•After you take the steaks off the grill, let them set for about 10 minutes, wrapped loosely in foil, so that the juices from the meat absorb back in.
•Before serving your steaks, rub them with unsalted butter. This will add flavor and shine to your steaks.
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