How To Grill A Great Steak - A Three Step Process

Step 1 - MarinatingFor a grilled piece of meat to trulyhotter the better. A hotter grill cooks faster. Faster
be great it must have been marinated properly. Letcooking equals a juicier steak.Put the steak on the
me give you two rules of thumb. The first is thatgrill. Now watch the sides. You're looking for the sides
you need to let the meat have some time in theof the meat to start turning gray. When that
juices you are soaking it in.Marinating for three hourshappens, flip the meat. There should be good grill
won't cut it. (Naturally, there are exceptions, but thismarks on the meat.When the sides have grayed up
is just a rule of thumb.) It needs time to soak thecompletely, look for good grill marks on the other
flavors up. The other rule of thumb is that theside. If they are present, it's time to check for
marinade should include some kind of acidicdoneness.This little test that I'm going to tell you was
component (e.g. vinegar). This not only gives thetaught to me when I worked a restaurant by an old
meat flavor, but it also acts like a tenderizer. Itshort-order cook.Take a fork or your spatula and
breaks the toughness in the meat down.Here is apress on the center of the steak. Try to move it
simple steak marinade. You can find a whole bunchside to side. Raw meat will total squish and move
more on the internet. Just search Google for "steakside-to-side.Well-done meat will not. It will be harder
marinade recipe"1/2 cup soy sauceto press down, and none of the side-to-side
1/4 cup brown sugarmovement will be there. By the way, a well-done
1 tablespoon lemon juicesteak isn't worth eating. You might as well consider it
1/4 cup red wine vinegarburnt.When the steak is ready to eat, it will be
1 tablespoon Worcestershire sauceslightly harder to press and have a little side-to-side
1 cup of waterDirections:movement. If you are still unsure as to doneness,
Mix all ingredients for marinade. Pour over steak.take a knife with a thin blade. Make a cut half way
Cover and refrigerate overnight. Turn meat over onethrough the meat in the center about one inch long.
time.Step 2 - GrillingThis is really an easy step, but soTwist the blade to reveal the center. It should be a
many people get it wrong. They're afraid oflight pink.Step 3 - RestThis is a very important step,
overdoing the meat. Perhaps it's the other wayyet seems to be skipped far too much. Remove it
around. They are afraid of it being underdone.Sidefrom the grill and just let it be for 5 minutes. This will
note: I have a slightly mischievous side to me. I can'tresult in much more succulent steak. It needs this
help it. Speaking of underdone meat reminded me oftime to reabsorb its own juices.If you did make a cut
something. Next time you see someone eating a rarein the meat when testing for doneness, make sure
steak, wait until the meat just touches their mouth.the cut is facing up.And that is how to grill a great
Then make "mooing" noises like a cow. It can besteak. Obviously the more you do it, the better you
quite humorous. It's even better if there is awill get.Nathan Pennington is the webmaster of Visit
vegetarian present.Okay, I'm back. I promise I won'tthe Meat Lodge today for great recipes, how-to's,
let that happen again. Telling when a steak is done isand an occasional insightful article (e.g. does meat
easy. But before you even put the steak on the grill,really cause diabetes?)Go to the today!
you want to make sure that the grill is hot! The