The Fourth of July holiday is nearly here, take time to read these grilling tips that could transform your outdoor gathering into something your family and friends won’t soon forget.
- Selection – Cooking great products yields great success Choose the cuts that are inherently tender. The Ribeye, Tenderloin, Porterhouse, Strip or even the Flat Iron steak are all primetime performers. Why? Marbling. The little flecks of flavor inside the red of the muscle make for a very enjoyable eating experience.
- Marinade or Rub? For these steaks, stay away from the marinades! Marinades add flavor but they also tenderize. Cuts for the grill are already very tender. Marinating these cuts will tend to harm texture. If you choose to marinade, keep it to 30 minutes. Rubs on the other hand, can add a little something extra. Choose your favorite.
- Food Safety… It’s a must Never cross contaminate. After handling raw product, always wash hands, cutting boards and utensils before touching the cooked product.
- Prep Your Grill – Starting hot is the key to success Never start cooking your steak or burger before your grill hits 450 to 500 degrees. You have to hear the “Sizzle!” After cooking your steak for one to two minutes at that temperature, back the temp to mediumhigh for the remainder of the cooking time.
- Know Your Grill Know where “hot spots” are located. These are areas that tend to flare up and cook the steak unevenly.
- Diamonds are a grill’s best friend! How do we make those beautiful steakhouse diamond marks? Make professional diamond grill marks by placing your steaks on the grill with the ends at 10 and 4 o’clock. Once the meat has seared, turn them clockwise, with the ends at 2 and 8 o’clock.
- No poking! It’s impolite. Always use tongs or spatula to move steaks on the grill. Poking with a grill fork or knife only allows those tasty juices to escape leaving you with a dry unsatisfactory steak experience.
- When do I flip it? The magical mystery of flipping steak. Where, when and how. When you put a steak on a hot grill and you hear the sizzle, you will notice that the steak is stuck to the cooking surface. The steak may still be stuck three to four minutes into cooking. This is the steak telling you that he’s not ready to be rotated for grill marks or flipped. Once the steak is fully seared, it will release from the cooking surface and liquid will collect on the raw side of the steak. When these two things happen, it is time to flip your steak.
- Determining Doneness – Ensure your family and friends get their steak cooked to their preference every time!How? By using a meat thermometer. Inject the thermometer into the side (not the top) of the steak untilthe small indentation on the prong is submersed in the product. If you want to enjoy your steak at 145° (medium rare) pull your steak off of the grill when it reads 135° and let it rest for 10 minutes. Steaks will continue to cook once pulled from the grill. The resting time lets the juices redistribute in the steak and allows it to reach its final end-point temperature.
- Cutting Steak also aids in eating experience. Did you know that? When cutting steak, always cuts against the muscle grain. This will enhance the steak tenderness.
We would like to wish you all a safe and happy Independence Day. Have fun grilling!