WHAT'S ON YOUR STEAK?
Whether, it’s fresh cracked pepper or a savory blue cheese sauce, how you dress your steak is your prerogative. Try some of these suggestions. You never know, you might discover a new favorite! |
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Tips for the Perfect Grilled Steak
Shop for the best steak, which should take you directly to WPM. Before grilling, all meat should be brought to room temperature. If you’re working with good meat (prime quality), there should be no reason to over-season or marinate. A good cut of meat will always have some marbling (fat) for flavor, so don’t go too lean when shopping. Also, remember the following:
Bring Steaks Out of the Cold: Have steaks at room temperature before grilling.Check the Oil: Lightly oil the grilling rack before putting steaks on (it keeps meat from sticking and cracking while keeping the natural juices in).
Get the Grill Hot: Preheat grill to 600 to 800 degrees F and keep it at this temperature for 30 to 45 minutes before putting steaks on.
Avoid the Flip-Flop: Only flip once after five minutes of grilling.
Ditch the Fork: Use tongs or a spatula (A fork allows juices to spill out).
Don’t Perform Surgery with a Serrated Knife: To see if steak is finished, press on it with the palm of your hand. It will feel spongy when rare, have some resistance when cooked to medium and be firm when well done.
Rare: Squeeze the pad at the base of your thumb. It should feel spongy and feel very little resistance.
Medium: Press on the middle of the palm of your outstretched hand. It should feel firm.
Well Done: Squeeze the base of your small finger. It should feel firm with no give. |
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