Essen­tials for pre­par­ing the per­fect steak

Stanstead Journal - - OBITUARY -

One of the most ap­peal­ing thoughts for any meat lover is sit­ting down with fam­ily and friends to a de­li­cious steak. The siz­zling ex­te­rior of the steak seared to per­fec­tion, while the ten­der in­side is cooked edge to edge just the way you like it. As al­lur­ing as this sounds, much of the ap­peal is lost when it comes time to pay the bill. The grilling ex­perts at Broil King pro­vide some tips and tech­niques that will have you achiev­ing restau­rant-qual­ity re­sults at home with­out break­ing the bank:

De­ter­min­ing the right cut of steak for your guests can be a dif­fi­cult de­ci­sion. Many steak lovers will tell you the best cut for the grill is the rib eye. Meat from the rib sec­tion is fat­tier than other cuts, giv­ing the rib eye the per­fect com­bi­na­tion of ten­der­ness and flavour. One im­por­tant tip to re­mem­ber when search­ing for the per­fect steak is to look for mar­bling. Mar­bling is thin white flecks of fat through­out the beef, which keep the meat juicy while max­i­miz­ing flavour on the grill.

It is im­por­tant to let your steak come to room tem­per­a­ture be­fore grilling. At­tempt­ing to grill the steak while it is still par­tially frozen will cause the steak to cook un­evenly. Sea­son the steak with salt and large grains of pep­per to give it a nice bit of heat. Pre-heat your grill on high to get it to sear­ing tem­per­a­tures – 400500 de­grees. Let the grill heat com­pletely be­fore plac­ing the steak on.

The chefs at Broil King de­vel­oped the ten and two grilling tech­nique. Grill the steak at the ten o’clock and two o’clock po­si­tions of the bar­be­cue for two min­utes on each side. Cooking times will vary based on the thick­ness of the steak, and out­side tem­per­a­ture. You want to let your steak de­velop a seared crust on the grill be­fore flip­ping it. Grills de­signed with a close bot­tom cook box, such as a Broil King, al­low you to sear your steak with the lid up or down.

Once it is ready, let it rest for five min­utes be­fore serv­ing. This max­i­mizes the flavour by let­ting the juices move back into the steak. For more in­for­ma­tion and de­tails on the ten and two grilling tech­nique, visit www. ten­andt­wosteak.com or

www.broilk­ing­bbq.com.

A cut above:

Prepa­ra­tion:

Grilling Tech­nique:

Be­fore Serv­ing:

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