There is nothing better than a juicy steak which is well grilled. But how come I can not duplicate that restaurant, expensive, juicy, melts in your mouth, perfectly grilled steak? Well, I learned how to grill steak perfectly – and here’s how you can too. 1. The choice of meat is important! The fact that the supermarket has labeled the steak “good for grilling” does not mean it is. Lean meat does not do well.
You want a piece that has marbling throughout. And these are good cuts: fillet (mignon), loin (rib eye) – basically the same cuts that are loved ones in the restaurant. 2. Next, proper heating of the grill is vital. If you are using charcoal, spread 2 / 3 of the bricks on one side and one third of the bricks in the other.
That way you have a hotter side of hot meat and a cooler side for cooking the meat. If using a gas grill, you will lose some of the flavor, but you to activate the heating of the kitchen. 3. Next, rub both sides of meat with oil and cover with salt and pepper. Be generous with the salt and pepper, because they fall during interrogation. 4. Place meat on the hot side for searing. Cook each side for three minutes to get the beautiful color of the bark of grilled meat you like. In a test of hand, I have been told you should be able to hold his hand over the fire for 3 seconds before you can not take it! 5. Place meat in the refrigerator from side to cook to your liking. The proof of the hand to the cooler side, I am told, is 6-7 seconds. You will use a timer to cook the meat – or use the test section and a bit to see if the meat is done enough for you. And look not only cut too often or you will lose all the juice! 6. When meat is done, take if off the grill and let sit for at least 5 minutes. Some people call it “rest.” It allows the juices to spread back so you’ll have a juicy steak with a crust of Nice. Follow these steps and you’ll be enjoying perfectly grilled, juicy, melts in your mouth steak that will impress and satisfy the most demanding meat eaters!