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