Eight Easy Tips to Make Your Steak a Hit

The filet mignon and New York strip steak are a very expensive beef cuts because of their flavor and tenderness. They are considered by experts as the standard for beef steaks and cuts. They are considered by beef enthusiasts as the best choice for their marbling quality, taste and texture. Other cuts of beef which are also sought after by beef connoisseurs include the top sirloin, T-bone, porterhouse, and rib eye. Some select cuts are best served rare with a just a fair amount of seasoning and flavor and herb butter on the side.

You can choose between two delivery options as far as meats are concerned. These are delivered as newly cut meat right after the butchering process to ensure that the good quality and freshness of the meat are retained. You can also choose to have the it pre-grilled straight from the restaurants. This option is ideal for those who maintain a very hectic schedule and don’t have the time to prepare and cook their own meat.

Here are some useful tips in order to get a perfectly grilled meal.

TIP #1 – Grill straight from the refrigerator

The best way to grill is by taking it right out from your refrigerator and to the grill. This is the right way of cooking. Many think that grilling it after it has reached room temperature is the proper way. Experts concur, recently refrigerated is better.

TIP #2 – Grilling Temperature

The perfect grilled cut of meat is determined by the right grilling temperature. It to imparative to maintain the appropriate temperature in grilling to ensure that the meat is cooked evenly. Beef experts would normally recommend medium rare . High grilling temperature would normally give you an charred and overcooked piece with the inside temperature not reaching the desired level of doneness.

TIP #3 – Flare-ups spoil the grilling process.

It is important that you remove excess fat by trimming the beef cuts before grilling to prevent flare-ups.

TIP #4 – Follow the proper turning technique

It is highly suggested that you use a long handled tongs in doing the proper flipping technique for your beef. You can use spatulas for burgers or other meats. Avoid using forks in turning the meat as it will pierce the beef which would lead to the loss of the important beef juices.

TIP #5 – Monitor the temperature

You have to watch the doneness of the beef steak by taking the temperature. This is done by inserting an digital thermometer at the middle of the steak.

TIP #6 – Stick to the required internal temperatures

The temperature of the meat should be at least 145 F for medium rare doneness. The middle of the beef will turn pure pink and the outside part becomes slightly brown. Burgers must be cooked until at least 160 F for a medium doneness. Continue grilling until the center of the meat is no longer pink and the juices no longer exhibit any pink color on them.

TIP #7 – Monitor the visual quality of the meat

You can check the level of doneness of the steak visually by making cuts at the center using a pair of scissors to check the color of the interior part of the meat.

TIP #8 – Use appropriate pieces of beef and do the right marinating

The tender beef cuts must be marinated for at least 15 minutes to a maximum of 2 hours to ensure that the flavor has properly been absorbed. A lesser quality cut may be marinated for up to six hours. Take note to add a tenderizer to the marinade to achieve the maximum tenderness.

Eight Easy Tips to Make Your Steak a Hit

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