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We are not yet in the thick summer, not from a long shot, but hopefully you have already managed to set fire to the grill at least once or twice. As the days grow longer, the weather commands us to cook and find a way to eat outside. Also read Recipe: Salad for Light and Healthy Italian Chicken Stek and Weight Watchrs
There is a juicy stake – for many – the peak of grilling options. In your mind, you can already see them. Carmelized and outside sizzling, pink and soft on the inside, with those beautiful cross scientists that tell you how your stake was prepared. Here is how to get that perfect beef nirvana.
This method works for all cuts of tender beef steak, such as ribe, porterhouse, range, T-bone, fillet mignon, flat iron stake, NY stake and so on.
Buy the best grade of beef that you can tolerate. The USDA is at the top of the Prime Range, after which the choice of USDA is coming. The next selection is, which will still be lean. If possible, talk with a butcher about getting the best cuts of meat for your needs and your budget.
How to get the right grille mark
First of all, make sure that your stakes are quite thick. If they are on the thin side, 1: inch or less, you probably would like to flip your stake only once, so they do not overcome the inside, while from the outside they become delicious appealing carmilized brown. In this case, you will find grill marks that go in a way.
If your stakes are thicker, go for a mark of the crosshach grill.
Place a steak on the grill on the diagonal at an angle of about 45 degrees in the direction of the Greats. Grill for a few minutes. Rotate the steak to a quarter (90 degrees). You want to make a diamond pattern with grill marks.
Flip the steak and grill them in the same way.
Let your steak sit on the cutting board for 5 minutes, so that they are removed from the grill before cutting them. This will eliminate cooking (it is called carryover cooking). The duration of rest also allows meat to reopen its juice, so they live in your stake where they are and do not leave on your cutting board. Also read This cauliflower stake recipe will become your next favorite food with walnut permeson
No matter what kind of stake you choose, whether it is thick, make sure you have cleaned the grill thoroughly. A clean grill cleaner will offer the grill mark. In addition, oil grill.
How to know if the steak is rare, moderate rare or medium
In general (and it depends on the cut of beef and the heat of the grill), a 1 inch inch thick stake will cook up to medium rare in 12 to 16 minutes. The 1 -inch stake will cook for medium rare in a total of 8 to 12 minutes.
An instant-read meat thermometer is the best way to check the donation. For moderate rare, 130 ° F is an estimated internal temperature.
If you do not have a meat thermometer, you can also use a touch test. A general rule of thumb, so to speak:
Rare
Hanging one hand hangs. With the index finger of the second hand, gently push into the soft triangle of the meat between the thumb and the index finger of the hanging hand. This will offer very little resistance, will easily give way, and feel soft and spongy. This is a rare steak spirit.
For medium-handedly
Extend your hand in front of you and spread your fingers. Press the same place with the index finger of the second hand. The meat will be strong, but not hard – spring and slightly resistant. This is a spirit of medium-durlabh stake.
For medium
Make a fist and press the same place between the thumb and index finger. This will feel the firm and snap back quickly, offering only a minimum, as the meat is cooked up to moderate.
A recipe for compound butter to go with your stake
A great way to finish your grilled steak is to top with a pat of compound butter, which is just a soft butter mixed with some herbs and/or seasoning. As soon as the meat rests, keep the butter slightly up and let the butter melt as the meat rests. Also read Try these delicious dishes for a hot winter meal
Garlic Purnson Compound Butter
- 2 tablespoons unsalted butter (soft)
- 1 tbsp finely tight God
- 1 small garlic cloves (minced)
- Kosher salt and fresh ground pepper (to taste)
In a small bowl, mix butter, permeson, minced garlic, salt and pepper until they mix well. Place a spoon of butter on top of a stake as it rests after being removed from the fire.
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