Cookout Cravings
Appease summer appetites with grilled fare
The ¿rst thought that comes to mind when picturing grilling in the summer sun might be a perfectly cooked steak or a juicy burger, but no backyard barbecue is complete without the all-important sides and beverages that complete the meal.
Whether you’re pairing a main protein with separate side dishes or going allin-one by combining tender chicken with veggies on skewers, the opportunities are endless for a crave-worthy cookout.
Find more summer grilling recipes at Culinary.net.
5 Steps for Sizzling Steak
A sizzling steak is a sure¿re sound of summer, and the Àavors achieved from one that’s perfectly grilled are hard to match.
%efore you ¿re up your grill, consider these ¿ve basics for cooking a chefworthy steak:
Prepare Your Cut
Taste preferences (and prices) may differ among sirloins, ribeyes, T-bones and more, but the way you prepare steaks likely won’t change much from cut to cut. You’ll want to trim the thickness down to 1/2-1 inch for proper cooking, and setting the meat out ahead of time allows it to warm to room temperature before hitting the grill.
Add Some Salt
Feel free to add any spices you prefer, but remember a good steak typically doesn’t require fancy seasoning ± a pinch of salt works just ¿ne. Add your salt anywhere between 30 minutes to a few hours before grilling time to help retain moisture and improve Àavor.
Aim for High Heat
A two-zone ¿re is usually the way to go ± one side of the grill should be hot (using direct heat) with the other side not quite as warm (indirect heat). This allows you to create a sear over direct heat before ¿nishing cooking through ± without burning – over indirect heat.
Sear and Slide
Cooking your steak over direct heat 1-2 minutes on each side is normally about right for creating a proper sear. At this point, depending on the thickness of your steak, you’ll want to check for doneness. If it’s not quite to the temperature you’re looking to achieve, simply slide it over to the indirect heat for a ¿nishing touch. Keep in mind these general guidelines for doneness: 120-125 F is rare, 130-135 F is medium-rare, 140-145 F is medium, 150-155 F is medium-well and 160-175 F is well done.
Let Rest
Finally, as hungry as you may be at this point, resting steaks is an important last step before diving in. Giving your steaks 5-10 minutes (foil or no foil) allows Àavors to redistribute and moisture to be retained in the meat.