One of the very popular dish in all over the world which is we prepare by the method called “grilling foods” is “steak” but, it is very easy to spoil when grilling is out of house or a open “picnic place”. If you follow the tips as under, you can learn how you can prepare amazing and unique beef steaks any time and any where, tips are as follow.Tip 1,
This one is a no-brainer - choose and use quality ingredients. Buy a quality cut from a quality supplier. A good steak will be tender and tasty so whatever you do to it you will be starting from a better position. Some of the better cuts are tenderloin, Porterhouse, T-Bone, top loin, rib, top sirloin, rib eye, chuck eye and chuck top blade steaks.
This one is a no-brainer - choose and use quality ingredients. Buy a quality cut from a quality supplier. A good steak will be tender and tasty so whatever you do to it you will be starting from a better position. Some of the better cuts are tenderloin, Porterhouse, T-Bone, top loin, rib, top sirloin, rib eye, chuck eye and chuck top blade steaks.
Tip 2,
Avoid flare-ups whilst cooking. Flare ups are caused when fat from the meat drips onto the burners. They can impart an unpleasant taste of burnt grease to an otherwise perfect beef steak. So make sure that you trim the fat from the steak before cooking.
Avoid flare-ups whilst cooking. Flare ups are caused when fat from the meat drips onto the burners. They can impart an unpleasant taste of burnt grease to an otherwise perfect beef steak. So make sure that you trim the fat from the steak before cooking.
Tip 3,
Turn the steak properly. Use turning tongs, NOT a fork. A fork will pierce the steak and it will lose juices from inside that enhance its flavor.
Turn the steak properly. Use turning tongs, NOT a fork. A fork will pierce the steak and it will lose juices from inside that enhance its flavor.
Tip 4,
Marinade the beef before grilling. If you buy a tender, good quality steak, marinade for no more than one and half hours. That will be plenty of time for it to take up the flavors. If you have chosen a tougher cut or lower quality steak, you will need to marinade for longer, at least four hours to have any appreciable effect.
Marinade the beef before grilling. If you buy a tender, good quality steak, marinade for no more than one and half hours. That will be plenty of time for it to take up the flavors. If you have chosen a tougher cut or lower quality steak, you will need to marinade for longer, at least four hours to have any appreciable effect.
Tip 5,
This one may take some practice before you get it right. Smoke the steak. On a gas grill, if you have a smoker box. Then decide on your hardwood chips for the flavor, hickory is a popular one but why not try something a little different like cedar or mesquite if you can get hold of them - talk to the guy in the store for advice. The chips will need to be soaked before use, but drained first so that they are not dripping. Smoke with the lid down for maximum effect.
This one may take some practice before you get it right. Smoke the steak. On a gas grill, if you have a smoker box. Then decide on your hardwood chips for the flavor, hickory is a popular one but why not try something a little different like cedar or mesquite if you can get hold of them - talk to the guy in the store for advice. The chips will need to be soaked before use, but drained first so that they are not dripping. Smoke with the lid down for maximum effect.
Tip 6,
Use a thermometer to check the internal temperature, if you have set the grill heat too high, the steak may look cooked but the centre may not have achieved an appropriate internal temperature - 150 F is recommended as a minimum temperature.
Use a thermometer to check the internal temperature, if you have set the grill heat too high, the steak may look cooked but the centre may not have achieved an appropriate internal temperature - 150 F is recommended as a minimum temperature.
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