Tuesday, June 29, 2010

Tips for Grilling Great Steaks - Part 1

Here are some tips for great Steaks.

Follow these simple steps and always remember to use them and you will have great meal every time.

1. Always purchase meat that has good marbling. and little fat around the outside, if it does you can always trim it later when preparing it.

2. If you freeze it make sure to use a Food Saver or something along the lines that sucks the air out of the bag to ensure keeping the freezer burn away. Bags of meat in the Freezer can last about a year, in the fridge usually about 4 to 5 days past the sell by date.

3. For good cuts of steak (New York, Ribeye, Top Sirloin) you may want to add flavor with a Seasoning marinade. The longest to marinate these steaks is 2 hours. Thickness on these steaks here are around 1" to 1 1/2 inches thick. So the two hour mark is a good cut off time. Thinner steaks less time. You want a tender and juicy steak not mush that tastes like steak, you still want the texture of the meat.

4. Other cuts of meat ( chuck, round, flank, skirt) You will want to use what is known as a tenderizing marinade. This is because those cuts of meat are tougher and need a little tender care to help soften them up.

No comments: