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| HIGH STEAKS GRILLING: HOW TO BARBECUE A GOOD STEAK |
by Kent VillardMost steak lovers will agree that one of the best way to cook a steak is on the bbq grill. Old (and not so old) pros can turn out a steak that will make your knees weak when you eat it. It is not quite that easy for the rest of us. Often the steaks of the uninitiated resemble something better placed in a uncomfortable shoe. How do we move from footwear to feast? It's simple if you follow these tips and hints. It begins with your choice of meat. Steaks should be at least 1-inch to 1½-inches thick or more. Sirloin, porterhouse, or filet mignon are some of the best cuts to choose. If you purchase a less expensive cut, be sure to marinade it well before cooking. I can find some very good deals in our market on what they call 'marinating steak'. It's pretty brutal to eat unless it's been very well marinated. If cooked properly it is quite good. Always trim the excess fat from your steak. This helps prevent flare-ups and, of course, we don't really need to eat the extra fat now do we? Slash any remaining fat on the steak to prevent curling. (Although, as we just said, we did cut of all that extra fat didn't we?) Before heating the grill be sure to spray oil or non-stick kitchen spray on it to prevent the steaks from sticking. Preheat the bbq to cooking temperature before you place the steaks on the grill. This will also help prevent sticking and will assure good grill marks (the badge of an expert griller!) I'm Done But Are the Steaks Call me paranoid, but I'm one of those people who carry an instant read digital thermometer in his pocket during cookouts. In my humble opinion, it is the only way to be sure that your steak is not only cooked, but safe to eat. Grilling purists are often offended by my reliance on this little bit of technology so I will include a 'tried and true' Touch Test to estimate doneness. I have also included the temperature for those of you who choose to honor my paranoia with a well placed meat thermometer. The Touch Test This test requires touching the steak with a spoon or bare finger. If you choose to use your finger, please keep in mind you are sticking it on a VERY hot steak, therefore it will probably hurt if you are not VERY careful (you may wish to wet your finger first). Be warned, if you are not accustomed to touching hot objects (many cooks and chefs are) then use a spoon.
Finishing Touches Let the cooked steaks stand for at least five minutes before serving. This allows the meats natural juices to settle. If you do not wait before cutting the steak all of the juices will just run out onto the plate. Steaks are accompanied well by grilled vegetables, salads, and even french fries. If for some unexplained reason you find yourself with left-over steak you can make sliced steak sandwiches for lunch the next day.  Recommended ReadingI bought my first ice cream maker last year along with Mastering Barbecue. Anything that can be cooked inside the kitchen can be cooked outside with more fun and more flavor. For beginning backyard cooks, mediocre smokers, or grilling pros, Mastering Barbecue is the primer for introducing barbecue into one's culinary repertoire. Compiling more than ten years of recipes and expertise from veteran grill masters, professional chefs, and barbecue enthusiasts, barbecue guru Michael Stines packs a lot more than just marinades into this comprehensive handbook. Mastering Barbecue is loaded with recipes - more than 75 for beef, pork, ribs, and racks; nearly 70 for poultry, seafood, and vegetables; and an astonishing 60 rubs, 50 mops and marinades, and 50 sauces. Stines gives beginners the basics on selecting ingredients and tools; teaches intermediate cooks detailed techniques for choosing, preparing, and finishing consistently good dishes; and throws in a few surprises for the seasoned pit master that'll turn great barbecue into championship-quality eats. Click here for purchase information. |
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About the Author: Kent Villard is the webmaster and co-owner of The Internet Chef. For more great articles, cooking info, and a lot more recipes, visit iChef |
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Let's Get Cooking!
