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Tips On Grilling Steaks
Delicious steaks can be grilled by learning the different cuts, and also testing the doneness at the right time. Right seasonings can enhance the taste as well as the appearance of the steak. |
Some of the famous cuts for grilling steaks are Porterhouse, T-bones, New York sirloin and rib eye. The fat content and the thickness vary depending on the cut. Avoid grilling filet mignon as it is not suitable for grilling process.
The thickness of the steak is very important while cooking. Steaks that are at least 1 to 1 1/2 inches thick cook very well. Thick steaks sear on the outside but care should be taken that they are fully cooked inside, and also not overdone. Thin steaks dry out fast during grilling if appropriate temperatures are not maintained. Very thick steaks burn out easily on the outside but the meat inside is still not done properly.
It is important to lubricate the grilling rack before you cook the steak. Dampen the grill grates with cooking oil so that the surface does not stick to the meat. This would prevent tearing and sticking of the meat. The juices are also retained in the meat as it remains moist. Ensure that the rack is cleaned very well before cooking the steak.
You need to preheat the grill for about 30 to 45 minutes till it reaches a temperature of 600° - 800°F. When you put the steaks on, the meat is seared on the outside within a few minutes and the juices are retained inside. This prevents drying of the meat.
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