How to Cook a Delicious Steak

Anyone can eat a steak, but it takes a little skill and practice to cook the meat to perfection. The following tips will help you learn how to prepare and cook meat to perfection.

A great steak starts with a piece of meat quality. The problem for many beginners when they go to the supermarket or local butcher is the right choice of meat is bad. There are a variety of meat and choice can be confusing. If you have a butcher near you, you should get your meat in front of the supermarket. Supermarket beef sitting on a platform for God knows how long, while the meat is cut fresh carnage.

Cook Steak

When you put the meat in the microwave thawing and success will ruin the meat. Microwave meat is never a good idea, please plan ahead and always have meat about 24 hours before eating. This way, you know that icing without angles, and can be cooked accordingly.

Grilling at the appropriate temperature ensures even cooking; medium is generally recommended. If the temperature is too high, beef can char and become overcooked on the outside before the inside reaches the desired doneness. Charring beef is not recommended.

In general, there are three different categories of beef in the United States: First Grade, Choice and Select Grade Grade. Prime is the top of the rating scale and only a very small percentage of beef produced in this country. The quality of beef is usually reserved for choice and select grades are networks that are available to consumers today in supermarkets and butchers. So when you go to the butcher or supermarket, be sure to choose the best quality you can find. If no label on the package, be sure to ask for help.

Before the fire, if the holes in the network bottom open. For more fire, use of high quality coal. To determine the number of briquettes needed, spread a layer of brick on the fire, the performance table extend to one or two inches beyond the area of food are covered in grilled dishes. Then, place the briquettes in a pyramid. Add lighter fluid and light carefully. In about 30 minutes, the coal ash should be covered. Carefully spread in one layer with a long-handled tongs and cooking up the network.

Make sure the barbecue is not activated until the departure, then place the meat directly on the grill. Close the lid and cook the meat for a while. No need to worry about the burn, the top may stop the flames. Cook two steaks 1 inch thick, no more than 6 minutes per side. For steaks 2 inches thick, try 8 minutes on each side. If you follow these instructions and leave the lid of the grill start smoking when it is time to turn the meat. We suggest you also get a timer and use it.

The best way to determine doneness of meat and burgers is to use a thermometer instant read. It is recorded in seconds, but if heat resistant not be present in foods during cooking. Insert the thermometer horizontally into center of steaks and burgers to check internal temperature.

There are available a variety of different cuts of today and can be very confusing. The best cuts for grilling in my opinion, the Rib-eye, T-Bone, Porterhouse, New York Strip & Sirloin. There are, of course, cuts that give a net fillet Mignon and Chateaubriand. These reductions are highly sensitive, but contain very little fat and not very tasty. I recommend to avoid these cuts for the grill. Meat probably contains as much fat in the group, but it is certainly one of the most flavorful cuts.

How to Cook a Delicious Steak

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