TODAY Food Club

Grilling tips for steaks

1. Grilling means cooking meat over high heat

2. Choose a steak 1 ½ " thick. Bone in is great for flavor

3. Look for marbling (white flecks.) This fat melts while cooking and will baste the steak from within

4. Temper meat. Remove from refrigerator 20 minutes before cooking

5. Trim a small amount of fat from around edges

6. Preheat grill with lid closed. Between 500 - 550 F

7. Oil grill with vegetable oil

8. Use a paper towel to completely dry steak

9. Sprinkle sea salt and black pepper on both sides

10. Place steaks on the hottest part of grill. Set them on the diagonal. Place hand over grill. If you can keep hand in place for 6 seconds then this is a cold spot. If you can keep hand in place for only 3 seconds then this is a hot spot

11. Close the lid for 2 to 3 minutes and don't move steak. Allow to sear.

12. When the steak lifts with no sticking, it is time to preposition ¼ turn

13. Close lid again and cook 2 to 3 minutes

14. Turn steak over.

15. Never push down on steaks

16. Allow steak to cook 1 to 2 more minutes with lid down

17. Give steak another ¼ turn to complete cooking process. This gives grill marks.

18. Check steak lengthwise with a thermometer inserted through the side middle. Don't hit the bone

19. Steak temperature should be 130 to 145 F

20. For well done, move the steak to cool part of the grill and cook longer

21. Remember meat continues to cook when you take it off the grill

22. Remove and rest steak 5 to 8 minutes

23. This settles the juices so each bite is moist and full of flavor

24. Always slice steak against the grain. This is key

Steaks that do well with direct high heat

Rib-eye (also called Cowboy steaks)

Sirloin

Strip

Porterhouse

Filet Mignon

T-bone

Flat Iron - a little tougher

With proper slicing, cheaper cuts of meat can be more tender.

I have included a video to demonstrate the process of cutting against the grain