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How
to Grill Great Steaks
Most steak lovers will agree that one of the
best way to cook a steak is on the grill. Old
(and not so old) pros can turn out a steak that
will make your knees weak when you eat it. It is
not quite that easy for the rest of us. Often
the steaks of the uninitiated resemble something
better placed in an uncomfortable shoe. How do
we move from footwear to feast? It's simple if
you follow these tips and hints. |
It
begins with your choice of meat. Steaks should be at
least 1-inch to 1 1/2-inches thick or more. Sirloin,
porterhouse, or filet mignon are some of the best cuts
to choose. If you purchase a less expensive cut, be sure
to marinade it well before cooking. I can find some very
good deals in our market on what they call 'marinating
steak'. It's pretty brutal to eat unless it's been very
well marinated. If cooked properly it is quite good.
Always trim the excess fat from your steak. This helps
prevent flare-ups and, of course, we don't really need
to eat the extra fat now do we? Slash any remaining fat
on the steak to prevent curling. (Although, as we just
said, we did cut of all that extra fat didn't we?)
Before heating the grill be sure to spray oil or
non-stick kitchen spray on it to prevent the steaks from
sticking.
Preheat the grill to cooking temperature before you
place the steaks on the grill. This will also help
prevent sticking and will assure good grill marks (the
badge of an expert griller!)
I'M DONE BUT ARE THE STEAKS
Call me paranoid, but I'm one of those people who carry
an instant read digital thermometer in his pocket during
cookouts. In my humble opinion, it is the only way to be
sure that your steak is not only cooked, but safe to
eat. Grilling purists are often offended by my reliance
on this little bit of technology so I will include a
'tried and true' Touch Test to estimate doneness. I have
also included the temperature for those of you who
choose to honor my paranoia with a well placed meat
thermometer.
THE TOUCH TEST
NOTE: This test requires touching the steak with a spoon
or bare finger. If you choose to use your finger, please
keep in mind you are sticking it on a VERY hot steak,
therefore it will probably hurt if you are not VERY
careful -- you may wish to wet your finger first. Be
warned, if you are not accustomed to touching hot
objects (many cooks and chefs are) then use a spoon.
Doneness Appearance/Feel Temperature
Rare Meat gives easily when touched, no juices appear on
surface. 150° F.
Medium Meat feels firm but slightly springy, and juices
begin to appear on the surface. 160° F.
Well Done Meat is covered with juices and does not yield
to pressure. 170° F. |
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