A good butcher shop is hard to find these days. Most Butchers are slinging it our in the super store groceries way in the back. Use these small guides to determine just where that steak or chop comes from:
Archives for August 2009
Lighting a Charcoal chimney is really easy if you know what to do. Parrafin wax cubes (available from Weber and others) make it super simple to just light. But newspaper is often the most available. Liquid Charcoal lighter can give food an off taste.
See the quick how to video here.
By Andre Savoie
Grilled to Perfection: Tips to Keep the Sizzle in Your Gas Grilled Steak
Are you tired of guessing the best ways to prepare the grill and the meat? Have you eaten enough over-cooked, dry steak? Have you wondered how restaurants produce those steaks with the picture perfect grilling pattern? If you answered ‘yes’ to any of those questions, then you will appreciate these simple tips. Here are some answers to common questions about grilling steaks.
- What temperature? Before you get started, determine how everyone likes their steak cooked. Use the highest heat for rare or medium-rare, and medium heat for medium or well-done. This sounds counterintuitive, but the rarer steaks need to cook fast at a high heat in order to sear the outside and keep the inside rare. The more well-done steaks should cook slowly on a medium heat in order to avoid burning the outside and drying out the inside.
- How to prepare the grill? Oil the grill by brushing a thin layer of oil on the grates. You can also rub the steak fat onto the grate using tongs.
- How to prepare the meat? While the grill is heating, remove the steaks from the refrigerator and let them come to room temperature before placing on the grill. Rinse and trim the fat.
- How to treat the meat? Keep the steaks moist and tender by coating with a thin layer of cooking oil and the seasoning of your choice. A little salt and as much pepper as you like are good default seasonings. You can also try garlic powder, or a dash of cayenne pepper.
- When to flip the steak? Look for signs that the steak is starting to bleed through. You’ll see small red spots, which will tell you it’s time to flip the steak over.
- Although you only need to flip it once, flipping it multiple times will create a nice criss-cross pattern. Grill each steak for one minute. Turn on the grill on the other side for one minute. Then, turn and replace at a 45-degree angle for half of the remaining cooking time. Turn once more at a different 45-degree angle for the final minutes on the grill.
- How long should it cook? Although a thermometer (see below) is suggested, it’s good to have a general idea of how long to cook each steak. Here are some general guidelines, depending on the thickness of the steak:
- 1″ Thick Steaks – Rare 8-10 minutes, Medium 12-14 minutes, Well 16-20 minutes
- 1 1/2″ Thick Steaks – Rare 10-16 minutes, Medium 16-20 minutes, Well 22-26 minutes
- 2″ Thick Steaks – Rare 12-16 minutes, Medium 18-22 minutes, Well 24-28 minutes
- When is the meat done? We all know the cut and look method to determine of the meat is done. This isn’t ideal, because if it’s too late, then you’ve overcooked the steak. If it’s too soon, then you run the risk of drying out the meat. This is the perfect time to use a meat thermometer, ideally a meat fork.
- When is the meat ready to eat? The steak continues to cook for abut 5minutes after you remove it from the grill. Keep this in mind when determining the optimal temperature for your preferred ‘doneness’. Let the steaks rest for 5 minutes before eating.
Few things say summer like the sizzle and aroma of a steak cooking on your gas grill. Grilling the perfect steak may be easier than you realize. And if you follow these easy tips, you’ll be sure to dazzle your guests and family. Just remember that with a little preparation, some patience, and the right tools, grilling the perfect steak to please everyone is easy. Follow these tips, and you can just sit back and relax. Let your grill do the work for you.