|
  |
|
|
Grilling Steak
What kind of steak should I buy? The best cuts of beef for grilling are New York Strip, Filet Mignon and Rib Eye. Each cut of beef should be about a full inch. A little seasoning rub helps bring out the natural flavor of the beef without overpowering it. Strip Steak The strip steak (also known as Delmonico or Kansas City strip steak) is one of the highest quality beef steaks on the market. Cut from the strip loin, the strip steak consists of a muscle that does little work, and so it is particularly tender. Unlike the nearby filet mignon, the strip loin is a sizable muscle, allowing it to be cut into the larger portions favored by many steak eaters. When still attached to the bone, and with a piece of the beef tenderloin also included, the strip steak becomes a T-bone steak or a porterhouse. Filet Mignon Filet Mignon (also known as a tenderloin steak) is cut from the tenderloin, which runs along either side of the spine. The tenderloin is sometimes sold whole. If the short end of the tenderloin is cut into portions before cooking, that portion is known as filet mignon. This cut of beef is considered to be the tenderest cut of beef. Because the muscle is non-weight bearing, it receives very little exercise, which makes it tender.
Porterhouse steaks (also known as T-Bone) are large cuts which include the filet. The small medallion on one side of the bone is the filet and the long strip of meat on the other side of the bone is the strip steak.
Bacon is often wrapped around filets when cooking because of the low levels of marbling (internal fat) in filets. This adds flavor and keeps the filet from drying out during the cooking process. Rib Eye A rib eye can be cut with or without the bone. Other names for the rib eye with bone are cowboy rib eye or rib steak. The rib eye is cut from the beef rib. When cut into steaks, this is one of the most popular, juiciest, and expensive steaks on the market. Meat from the rib section is tender and fattier (marbled) than other cuts of beef. This extra fat makes rib eye steaks and roasts especially tender and flavorful. The Grilling Process Grilling perfect steaks has be elevated to an art form by those who regard it seriously. It takes practice to achieve a steak grilled to your idea of perfection. After having chosen the cut of meat you want to grill and seasoning it, use the simple steps to produce a great grilled steak! 1. Steak should be at room temperature. This helps grill your steak more evenly and faster.
2. Trim steak of excess fat to about ΒΌ" thick. While marbling is desirable, fat on the outside of the meat will cook faster than the steak and could cause it to curl.
3. If you haven't already use a rub, season the meat. Brush with olive oil and sprinkle with salt and fresh ground pepper (or whatever you like).
4. Oil the grate. One way to do this is to use a piece of cheese cloth dipped in olive oil. (There's another way, but the grill needs to be hot.)
5. Preheat the grill. Follow the manufacturer's directions.
6. If you've chosen to oil the grate after it's been heated, hold a piece of the fat you trimmed in tongs and rub it on the hot grate.
7. Place steak(s) on grill. You can create patterns by rotating the meat, but the least amount of times it's moved, the better. And don't use a fork to turn it. When you use a fork, it pierces the meat and lets the juices run out. Use tongs or a spatula. How do you know when it's "done"? Stay vigilant; don't wander too far from the grill. When the sides of the steak start to lose their red color and the bottom has grill marks, it's time to flip it. When the red is completely gone and both sides have grill marks, check for doneness. Use the "press test". With your index finger or a spatula, press the middle of the steak. A rare steak will be soft. A medium steak will be firm but yielding. A well steak will be firm. Let the steak(s) rest five to 10 minutes before serving. This will allow the liquid inside the steak to redistribute, making the whole steak juicy. Grilling Times (Approximate) by Thickness 1" thick: 8-10 min for rare; 12-14 min for medium; 16-20 min for well-done
1 1/2" thick: 10-14 min for rare; 16-20 min for medium; 22-26 min for well-done
2" thick: 12-16 min for rare; 18-22 min for medium; 24-28 min for well-done (These are total time. Divide in half for minutes/side.) |
|
 |
|
No reactions yet.
Please login or sign up to rate this intel.
Please login or sign up to add a comment.
The copyright for this content entitled "Grilling Steak" has been specified by the contributor as:
Creative Commons Attribution-Share Alike 3.0
Details 
This content may be copied, distributed, and modified, as long as a) the original author is acknowledged with a link back to the content page, and b) if the work is modified, the result is distributed with this same license.
If you use this content according to the license specified, you must link to the following URL:
http://dmsky.qondio.com/
|
|
|
This intel was contributed by dmsky
|
February, 2012
| | | 1 | 2 | 3 | 4 | 5 |
| 6 | 7 | 8 | 9 | 10 | 11 | 12 |
| 13 | 14 | 15 | 16 | 17 | 18 | 19 |
| 20 | 21 | 22 | 23 | 24 | 25 | 26 |
| 27 | 28 | 29 | | | | |
|
2008
January, February, March, April, May, June, July, August, September, October, November, December
2009
January, February, March, April, May, June, July, August, September, October, November, December
2010
January, February, March, April, May, June, July, August, September, October, November, December
2011
January, February, March, April, May, June, July, August, September, October, November, December
2012
January, February
|
|
Not a member yet?
Qondio is a powerful network for making it online. If you have a website to
promote, we can help.
Sign up and get in on the action.
|
|
Welcome to Qondio! Discover the awesome power this network can deliver by going to our About page. Or you could skip straight to the Sign Up form.
|
|
