Grilling Steak

Summer is just around the corner, and I’m sure you are just itching to get to the grill and enjoy a nice evening in the privacy of your backyard. Before you do that I have 6 simple tips to enhance your experience.

  1. Choosing the right cut. When choosing a cut there is typically 4 you want to choose from: First the tenderloin, this cut of meat is the most tender, most expensive, and sold boneless. Second the New York strip, this cut is tender as well, but is a larger cut of meat than the tenderloin, also is usually boneless. Third cut is the t-bone, aka the porterhouse. This cut is personally my favorite because, if you can’t decide whether or not you want a juicy strip or rather have a tender tenderloin, the t-bone gives best of both worlds. Usually a bone-in steak to separate the strip from the tenderloin. This one will not disappoint. Finally we have the ribeye steak. This cut of meat comes bone-in or boneless, and has a lot of marbling(fat) making it a juicy, and beefy steak. This cut is a bit difficult to grill because of the high fat content causing flareups from the grill.
  2. Season your steak. I personally pre rub my steak with olive oil then sprinkle salt and pepper. For starters, stick with simple salt and pepper, as this well help form a crust on the steak, giving it crunch and texture. As you become more experience use different types of seasoning or create your own.
  3. Flip your meat only once. The more you flip your meat the drier it will become leaving the meat tasteless. Now, if you like your meat well done, you can flip all you want.
  4. Shut the lid of the grill. By doing this, it keeps the grill hot, and keeps all the flavors inside creating a more juicy and flavorful steak.
  5. Know your temperature. Nothing is more disappointing than an over cooked steak, so please use a thermometer. The temperatures are 130°F for rare (red, cool center), 135°F medium-rare (red, warm center), 145°F medium (pink center), 150°F medium well (slightly pink center) and 160°F for well done (no pink at all).
  6. Knowing when to pull your steak. Typically what I will do is coke my steak one temperature below my enjoyment then pull it off the grill. A steak will keep cooking after you take it off the grill so to avoid overcooking pull early and check it out. You can always cook the steak more, you can never uncool your steak.

I hope this post will help you in your grilling this summer, if you have questions, concerns, or more tips on grilling a steak, feel free to contact me!

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