Grilling – Tips For Cooking Steak on a Grill-It took me many trips to different butcher shops and a number of other iterations within the kitchen, till I reached a satisfaction level with my grilled steak; A level that might be compared to once I was visiting famous steakhouses.
The formula to grilling your perfect steak involves three parameters: Steak cut, seasoning, and cooking process.
Knowing your Steak Cut
There are many criteria that ought to be considered while choosing your steak cut; one among them is that the origin of the steak (e.g. Brazilian beef, Australian beef, or the so-called “Local” beef in UAE). Again, choosing a steak of a particular origin is subject to non-public taste.
The type of steak cut is the main contributor to realizing a satisfactory experience when the grilling steak reception. There are four common sorts of steak cut in any steakhouse menu
Often referred to as “Filet mignon”, it’s the foremost expansive cut of steak, for its mild taste and slightest of fat included. it’s my favorite choice.
New York Strip
Often referred to as “top sirloin”. This cut is a smaller amount tender compared to tenderloin, with some fat marbling throughout, giving it an honest beefy flavor.
I consider it because of the most suitable option for hardcore “Carnivore”. it’s sold with a T-shaped bone-in, with meat on each side. This cut has generous fat marbling throughout, making it super-tender and juicy, with beefy taste
Often referred to as “Entrecôte”. This cut is essentially a major rib hamper into individual steaks. it’s much fat marbling the meat and enormous pockets of fat interspersed throughout, making it extra juicy with a flavorful beefy taste
Regarding seasoning, a true steak fan would like having his/her steak taste outstanding, that’s why i like to recommend using only a touch pinch of pepper and sea salt for seasoning a steak piece, leaving it for fifteen minutes before grilling.
When it involves the cooking process, there are two main styles: charcoal grilling and pan grilling. Pan grilling involves fewer parameters to regulate and hence it’s easier to master. during this article, I will be able to specialize in what I even have real experience, which is pan grilling.
For pan grilling, you would like mainly three items (in addition to an honest piece of steak): a pan, greasing material, and a steak tong.
I recommend employing a non-stick pan, with adequate size allowing enough space round the steak piece. For greasing, you’ll use normal frying oil, or better using grilling spray, which is simpler to spread everywhere the pan.
When it involves steak tong, it’s recommended to settle on one that’s large enough to hold the steak piece steadily, but not too big to form it difficult to show the steak piece around while being grilled.
One important thing you ought to learn is that the steak cooking styles. Cooking style, referred to as steak “Doneness”, impacts the color and tenderness of steak piece, and its taste also. As a general rule, leaving a bit of steak for extended time on the hearth, make it darker in color and harder in-tuned. There are five common steak cooking styles
I consider this because of the cooking style for real “carnivore”. The piece of steak is almost raw. A rare steak is browned around the sides and a bright red within the middle.
Most of the middle of the steak piece should be pink in color with a touch of red. The edges should be browned, the highest and bottom caramelized to dark brown color with good grill marks.
This is the common level of doneness often acceptable by everybody. I like to recommend grilling to the present style when cooking for a dish party or a family gathering. The piece of steak will have a thick band of sunshine pink through the center, but more brown than pink. the edges should be an upscale brown color and therefore the top and bottom charred darkly, but not black.
This is my preferred level of doneness, with only a touch of pink within the very middle of the piece of steak. The surface should be a dark brown with good charring on the highest and bottom. This steak is going to be very stiff but still has a small spongy feel within the center.
For real steak fans, this because of the less popular doneness level. On the opposite hand, this is often the foremost popular choice for people that eat steak occasionally and feel easier with the “Safe” choice.
This level of doneness is achieved only by slowly cooking the piece of steak at relative coldness till there’s no trace of red or pint in the least, while the surface is brown with no traces of burns (Easy to say, difficult to achieve)
Finger Test for Steak Doneness
In order to not complicate things, I won’t give hints about the duration to grill all sides of the steak piece, at what temperature for a particular thickness or specific steak cut. I will be able to inform you of a neater method, referred because the “Finger Test” to be used while cooking a bit of steak.
With your hand open, press the meat of your hand (under your thumb) together with your finger, use the sensation of the meat under your finger as a comparison once you touch the piece of steak while being grilled:
- Press together with your index, the sensation compared to the rare cooking sort of steak
- Press together with your finger, the sensation compare to the medium-rare cooking sort of steak
- Now Press together with your annualry, the sensation compare to the medium well cooking sort of steak
- Press together with your pinky finger, the sensation compare to the well-done cooking sort of steak