grilling the perfect steak
DESCRIPTION
Grilling doesn't come naturally to everyone. Here you will find tips on how to grill the perfect steak. Brought to you by Rastelli Direct, your go to source for premium steaks.TRANSCRIPT
BY: RASTELLI DIRECT
Grilling The Perfect Steak
THE HEATED DEBATE BETWEEN GAS GRILLS AND CHARCOAL GRILLS IS AN ONGOING DISCUSSION.
Gas or Charcoal
• GAS GRILLS ARE EASY AND CONVENIENT
• NO ASH CLEAN UP• GAS BURNS CLEAN• DOESN’T EFFECT
TASTE OF FOOD
• CHARCOAL GRILLS NOT AS CONVENIENT AS GAS GRILLS
• GIVES GREAT SMOKEY FLAVOR
• SEARS MEAT QUICKIER
• LESS EXPENSIVE
THERE ARE MANY DIFFERENT CUTS OF BEEF TO PICK AND CHOOSE FROM
• RIB EYE STEAK• NEW YORK STRIP STEAK
• BEEF TENDERLOIN• T-B ONE STEAK• FLANK STEAK
• TOP SIRLOIN STEAK
The Right Cut
THERE ARE MANY DIFFERENT LABELS ON BEEF SO MAKE SURE YOU GET THE ONE
YOU REALLY WANT
• CERTIFIED ORGANIC BEEF• GRASS FED BEEF
• ALL NATURAL BEEF• CAGE FREE
• HORMONE FREE• LEAN
• FREE RANGE
Pay Attention To Labels
• BRING STEAK TO ROOM
TEMPERATURE BEFORE COOKING
• PULL THE STEAK OUT OF FRIDGE
ABOUT AN HOUR BEFORE GRILLING
• COOKING COLD STEAK CAN RESULT
IN UNEVEN COOKING
Room Temperature
FOR A GREAT TASTING STEAK IT NEEDS TO BE SEASONED. USUALLY SALT AND
PEPPER IS ALL IT NEEDS DEPENDING ON THE QUALITY OF THE MEAT
• SALT PULLS OUT MOISTURE, SO SALT ABOUT AN HOUR BEFORE GRILLING
• MAKE SURE STEAK IS PATTED DRY BEFORE SEASONING
Season Steak
YOU NEVER WANT TO COOK ANYTHING ON A DIRTY GRILL
• TAKE A BRUSH AND BRUSH OFF THE GRATE
• ADD VEGETABLE OR CANOLA OIL BEFORE HEATING GRILL
Clean Grill
• B E F O R E P U TT I N G S T E A K S O N T H E G R I L L
P R E H E AT T H E G R I L L O N H I G H H E AT F O R T H E P E R F E C T G R I L L M A K E S A N D S E A R E D
S U R FA C E
• M A K E S U R E T O H AV E A S P O T O N T H E G R I L L
T H AT I S M E D I U M H E AT S O Y O U H AV E A S P O T
T O M OV E T H E S T E A K S W H E N I T S S E A R E D
P E R F E C T LY B U T S T I L L N E E D S T O C O O K O N
T H E I N S I D E
Heat Grill
YOU NEVER WANT TO OVER TURN YOUR
STEAK. USE THE FINGER TEST
TO DETERMINE THE WELLNESS OF YOUR
STEAK
Don’t play
WITH 1 ½ INCH STEAKS YOU SHOULD USE A MEAT THERMOMETER
• RARE SHOULD BE 120-125FAHRENHEIT
• MEDIUM RARE SHOULD BE 125-130 FAHRENHEIT
• MEDIUM SHOULD BE 130-135 FAHRENHEIT
Thicker Cut
YOU SHOULD ALWAYS LET YOUR STEAKS REST BEFORE CUTTING INTO IT
• 10-15 MINUTES RESTING TIME IS PERFECT
• IT ALLOWS FOR THE JUICES TO RE -DISTRIBUTE EVENLY THROUGH THE
STEAK
Let It Rest
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