Grilling steak is a delicate process, when grilling steaks ensure that you have the right cut of beef to obtain a tender steak. Tenderloin, (example fillet Mignon) T-bone and Porterhouse steaks are very tender and ideal for grilling. Sirloin steak is a bit tougher, but can still be grilled. Steaks should be grilled to your preference, but it is important to note that the longer it is cooked, the harder it is to chew.
Seasoning your steak
Remove the steak from your freezer and ensure that it is completely thawed. Instead of wetting the steak, pour some vinegar onto a piece of paper towel and gently dab the steak to clean it. After the steak has been cleaned, make a dry rub of black pepper, salt and meat seasoning (you may add other seasonings, but these may over power the taste of the meat) after seasoning, allow the meat to sit in the refrigerator until you are ready to grill it.
The grilling process, using a gas or charcoal grill
It is very important that you clean and dry the rock grate and the cooking grid of the typical gas grill before and after you use. Build up on the grid may cause rusting or may give food a bitter taste.
The gas grill is started by pressing a button or following the manufacturer’s instructions. Once started, turn the temperature gauge to 350? C and wait for five minutes for the temperature to stabilize. Sprinkle the meat with a little bit of olive oil and place on the grill, covering it with the hood.
Cooking time for your steak will depend on the weight and thickness of the meat.
Cooking times for a one pound, one inch steak
- For a rare steak grill each side for exactly 5 minutes.
- For a medium rare steak grill each side for exactly 7 minutes.
- For a well done steak grill on each side for exactly 10 minutes.
- You may adjust the cooking time based on the weight and thickness of your steaks.
The typical charcoal grill consist of a grill pan, the grill which covers your charcoal and or wood briquettes, a cooking grid and a hood. Ensure that the grill and grid are clean before and after cooking to prevent rusting and to improve the flavor of your food.
Starting your fire
Place your charcoal and or wood briquettes into the grill pan and sprinkle with a small amount of lighter fluid. Use a lit splint or rolled paper to light the fire by placing it almost beneath the pile of coal and wood. Once the fire gets going, wait on the flames to die down a bit then start fanning your flames until the briquettes are orange in color. When this happens place a grill on top of the briquettes and the cooking grid above it. Your charcoal grill is ready for cooking when the briquettes appear to have ash on them.
Place your steak on the grill,and cover with the hood. Since this type of grill has no temperature gauge then you may want to check on your steak every five minutes. The same cooking times are used as with the gas grill but with this grill the steaks have to be monitored closely. The trick to grilling on a charcoal grill is knowing when to flip your steaks. If your meat is fork tender then it is time to flip, when the other side becomes fork tender remove it from the flame. For well-done steaks the meat will give a little resistance, this suggests it is time to flip or remove your steak.