These tips are from the summer edition of the Longo's experience magazine:
Ten Commandments of Grilling Great Steaks
1) Thou shalt pick the right cut. Look for steaks that are from and bright red or darkened if aged. Select at least a 1-inch thick piece of meat, as the thickness helps control the grilling and results in a perfect juicy, tender steak.
2) Thou shalt refrigerate. Refrigerate steaks until ready to use.
3) Thou shalt marinate then let steak stand at room temperature. Provide sufficient refrigeration time for any steak that you're marinating as per the recipe. When ready, allow the meat to stand at room temperature for about 15 minutes before grilling in order to help ensure a tender and juicy result.
4) Thou shalt prepare the grill. Heat the grill and grease it. Using an oil, brush or spray, rub the grill before using it to help eliminate sticking.
5 Thou shalt not overcrowd the grill. Leave room surrounding the food that you're barbecuing for best air circulation. This will help it cook properly to create a caramelized crust outside and a juicy texture inside.
6) Thou shalt not flip too often. Let the food form a golden crust before turning. Usually a maximum of or two flips is all that is needed.
7) Thou shalt not pierce the food. Use proper equipment like flippers for burgers and delicate fish, and tons for steak, chicken and pork. Using a fork pierces the food and ultimately allows flavourful juices to escape.
8) Thou shalt be food safe with sauces and plates. Brush on sauces near the end of cooking to get great flavour and crust, but to avoid contamination from the raw meat. Remove dishes that held raw meat and use clean utensils and platters for cooked meat.
9) Thous shalt cook the steak to desired doneness. Use an instant red thermometer for perfect cooking every time.
10) Thou shalt let meat stand after grilling. REmove the meat from the grill and let it stand before cutting into it. Smaller cuts only need 3 to 5 minutes and larger cuts about 10 minutes before cutting.
Ten Commandments of Grilling Great Steaks
1) Thou shalt pick the right cut. Look for steaks that are from and bright red or darkened if aged. Select at least a 1-inch thick piece of meat, as the thickness helps control the grilling and results in a perfect juicy, tender steak.
2) Thou shalt refrigerate. Refrigerate steaks until ready to use.
3) Thou shalt marinate then let steak stand at room temperature. Provide sufficient refrigeration time for any steak that you're marinating as per the recipe. When ready, allow the meat to stand at room temperature for about 15 minutes before grilling in order to help ensure a tender and juicy result.
4) Thou shalt prepare the grill. Heat the grill and grease it. Using an oil, brush or spray, rub the grill before using it to help eliminate sticking.
5 Thou shalt not overcrowd the grill. Leave room surrounding the food that you're barbecuing for best air circulation. This will help it cook properly to create a caramelized crust outside and a juicy texture inside.
6) Thou shalt not flip too often. Let the food form a golden crust before turning. Usually a maximum of or two flips is all that is needed.
7) Thou shalt not pierce the food. Use proper equipment like flippers for burgers and delicate fish, and tons for steak, chicken and pork. Using a fork pierces the food and ultimately allows flavourful juices to escape.
8) Thou shalt be food safe with sauces and plates. Brush on sauces near the end of cooking to get great flavour and crust, but to avoid contamination from the raw meat. Remove dishes that held raw meat and use clean utensils and platters for cooked meat.
9) Thous shalt cook the steak to desired doneness. Use an instant red thermometer for perfect cooking every time.
10) Thou shalt let meat stand after grilling. REmove the meat from the grill and let it stand before cutting into it. Smaller cuts only need 3 to 5 minutes and larger cuts about 10 minutes before cutting.
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