How To Prepare A Barbecued Steak For A Perfect Summer Party
The sound and smell of grilling a great steak is a joy for many. But because of lack of practice and information, we often end up with an inedible slab of shoe leather. In this article, we’ll share you tips and tricks to help you achieve the perfection of a great steak.
Extra fat is bad
Trim fat that’s thicker than a quarter inch. Extra fat curls the meat during grilling and ruin the dish presentation.
Marinate the meat
Some prefer seasoning rather than marinating steak. But, I would recommend marinating if time is not an issue. Marinades tremendously enhance the meat flavor. It only takes little to prepare. After mixing it all together, cover in a cling-film and leave inside the refrigerator overnight.
Thaw the meat
Do not cook right after taking the meat out from your refrigerator. Thawing is essential to extract juices and for even cooking.
Preheat
First and foremost, make sure your grill reaches the desired temperature, prior to cooking . The ideal temperature will bring meat to its desired doneness in the shortest amount of time without burning the surface. You’d know your grill is hot enough if a sizzle is heard when the uncooked steak touches the hot grate.
Drain
If steak is marinated, drain the liquid because it can cause flares while grilling.
Keep your grill well oiled
Make use of tightly folded paper towels dabbed with oil or wipe your grill grate using extra fat that’s trimmed during step 1. This prevents food from sticking to your grill & gives it excellent grill marks.
Season right before cooking
If seasoning is preferred, season pepper and salt right before putting meat over the fire. Contrary to popular opinion, salt does not take out the juice of raw meat. Sprinkle a generous amount of coarse salt and ground pepper.
Master grill techniques
After grill has been preheated and oiled, lay your steak side-by-side onto your grate. Flip steak or move it around using a tong, never prongs or forks. The latter causes the yummy juice and moisture to ooze out; we want to keep it all in.
Don’t clip the mid part when you’re flipping. Clip the sides instead. Only flip once if thickness is about 1 inch.
For thicker ones (more than 2 inches thick), sear one side first for 1 minute. Again, flip and sear the opposite side then flip once more.
Testing doneness
After a bit of practice, you’d be able to use your fingers or tongs to tell when if meat is done. This is called the “finger test method”, a manner of touching the beef to determine its doneness. Again, if possible, don’t pierce! Here’s a guide for how the meat should feel for the desired doneness:
Very soft and a bit bouncy: Rare
A bit firm: Medium rare
Soft in the middle, firm at the edges – Medium well
Firm all throughout – well-done
For beginners, make a little cut to peek inside. Or insert an instant-read food thermometer sideways into the deepest part. Rare beef is about 115 to 120 degrees F; medium is around 135 to 140 degrees F.
Lastly, set steak aside for awhile before serving
Let the steaks rest or sit for about 5 – 10 mins before cutting and serving. This helps them retain those great juices.