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Recipe FAQ's

The Steaks Are Getting Higher PT1

Basic Instructions For Grilling The Perfect Steak

The Steaks Are Getting Higher PT1

So by now you’re an expert on the different cuts of steak and what they mean. If not read the previous article, A Lot is at Steak Here, about cuts of steak and where they’re from. But can you cook them? In this article I will explore how to cook the perfect steak and how to test that it is done in a way that will not leave you with a tough, dry, hunk of cow.

As I have mentioned before and will say again now;
This applies to steaks, but all your other grill-able meats as well.

Okay so now we have the basic set up covered. Lets move on to the important stuff like fire, heat, and preparation.

As you know, the cut of beef will dictate how it is prepared. So for a somewhat tougher cut of steak, like a Flank or Flat Iron, you will want to plan ahead and marinate those, you can even use a barbecue sauce for that. For something inherently  tender, like a T-Bone or a Sirloin, a basic steak spice, or even leaving it plain and just doing a light seasoning of salt and pepper is best.

Basic Instructions for Grilling a Steak

  1. Remove your steaks from the fridge about 30 mins before cooking, and pat them dry with paper towel (Unless you have marinated them)
  2. Brush or spray your grill with a non–stick fluid, either oil or cooking spray.
  3. Preheat your grill (!!!!!!) to high or about 500°F.
  4. Rub both sides of the meat with your chosen spices, or just good old sea or kosher salt, preferably coarse, and pepper too. This is where your skills as a masseuse come in.
  5. Place the steaks onto the grill and sear the outside. Approximately 2 to 3 minutes per side.
  6. Turn your grill down to medium–high, 450°F. Brush the steaks with oil if you have rubbed them and not marinated them. If they were marinated, you can brush your steaks with some of the marinade you used, keeping in mind that any marinade with a high sugar content will burn easily.
  7. Grill for another 3 to 7 minutes or until desired done–ness. 
  8. Transfer your steaks to a clean plate or platter, (never ever use the one they came out on unless it has been cleaned thoroughly) and let the steaks rest for at least 5 minutes before slicing or serving.

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