Buying USDA Prime Grade or certified angus is one of the secrets to a perfectly grilled steak. But they are not often available in the grocery or meat shop. This type of meat cost around $100 to $200. It’s full of flavor when cooked the right way. If you are tight on a budget, USDA Choice is still of high quality. It is 25% less expensive than Prime but has less marbling. USDA Select is another option. Generally the lowest grade of steak and easily accessible in the supermarket or grocery store. When trying to find a very good cut of beef, search for a cut with good constant marbling.
1.Choose the Right Cut
Fats equals taste, so very low fats content in meat are likely to dry it out and have much less flavour. It doesn’t matter what you desire in a steak. Sustaining good moisture all through out at all times is the secret to a perfectly grilled steak.
Rib Eye: An ideal steak for grilling. An expensive cut from the rib section. With it’s fatty marbling, it’s very tender and has the flavour every steak lovers will enjoy..
T-Bone: Another steak perfect for grilling. Not as tender as the Porterhouse. But these piece of stake is still well-marbled and flavourful.
Porterhouse: Lean and tender from the short loin area of the beef. T-Bone steak and porterhouse are basically the same. Porterhouse is a bit larger version of the T-bone.
Sirlion: Cut from the back of the beef that offers lean well-flavoured at an affordable price. A melt in your mouth that has the right marbling of fat.
You shouldn’t need to coat an excellent piece of meat with sauce simply to get taste. In reality you must keep away from utilizing a sauce in any respect. You need to see visible grains of fats running through the meat however not large pieces of it. Should you do see larger pieces simply trim them off. As you cook your steak the fats will soften and naturally tenderize the meat.
2. Allow the Steak to come to room Temperature.
Remove your steak from the fridge 20 to 30 minutes before grilling. This will bring it down to room temperature. Avoid grilling steak freezing-cold as this will not cook evenly. Season the meat with generous quantities of salt and pepper. Many different herb and spice combos can be added to your taste. But for the best natural meat taste, salt and pepper will do. Make sure you have generous loads of salt and pepper along with some other seasonings if you prefer. Allow the meat to return to room temperature first before you start to grill.
3. Fire Up the Grill
When grilling your steak first just be sure you have your grill hot and sizzling. This can give the skin a pleasant crust and also will help seal in its natural juices. If you happen to fire flares up at any point, move the meat off the flame. Whilst you desire a sizzling grill, you don’t want direct flame on the meat for any extended time period.
The worst mistake that most grillers make is to repeatedly flip the meat time and time again. Frequently flipping the meat does nothing but cause the meat to dry out.
Flipping the meat time and again doesn’t make a perfectly grilled steak. In the end you’ll flip your steak three instances which can mean you’ve cooked both sides twice for three to four minutes on both sides.
4. Make those Cross-hatch Marks
For cross-hatch marks in your meat simply flip it 45 degrees. As the saying goes “You Eat With Your Eyes First“. Does cross-hatch makes your meat taste better? Probably not, but they sure makes your eating experience better. Total cooking time needs to be roughly 12 minutes. This can achieve a medium rare steak depending on how hot your grill is. To make sure the steak does not stick to the grill, you should apply an evenly coating of canola or neutral oil on both sides of the steak.
5. Use the Touch Test
There isn’t a precise method to tell when the steak is done. Without slicing the meat open and risking the release of its juices, the easiest way is to both press the meat to gauge its tenderness or use a meat thermometer. Should you choose to not press the meat, you can use you hand as a guide.
For example when you take you index finger and touch the fleshy part of your palm right beneath your thumb, that’s what rare should really feel like. Conversely if you touch your pinky to that very same a part of your palm that’s the consistency of well done. So from finger to the next starting with your index finger and ending with the pinky it will be: rare, medium-rare, medium and well done. You can also use a meat thermometer to test for doneness.
Rare: 125°F – 130°F
Medium-Rare: 130°F – 135°F
Medium: 140°F – 145°F
Well-Done: 160° and higher
6. Let It Rest for a Perfectly grilled steak
Do not touch your steak for at least 5 minutes. You would not want those juices inside the meat to be disrupted. They need to settle down and redistribute evenly. We don’t want those juices to leak out. Allow your steak to rest before slicing to avoid loosing those flavour. You have to be patient before cutting your perfectly grilled steak.
The most important part of cooking a perfectly grilled steak is to enjoy eating with your friends and family. Believe me your steak will taste much better when you are with your love ones enjoying it.