Life and Religion
|Perfecting your grill skills for the holiday weekend|
|Grill master secrets to making the perfect steak|
|Published Tuesday, July 1, 2014 10:40 am|
Southern grilling guru Fred Thompson, author of the back-to-basics recipe book, “Williams-Sonoma Grill Master,” shares the secrets to grilling the perfect steak:
1. Buy good meat.
Grass-fed and grass-finished beef tastes better and has a bolder flavor that holds up particularly well against the lick of the grill’s flames.
2. Stick with simple seasoning.
Sprinkle steak liberally on both sides with salt and pepper when you take it out of the refrigerator. Brush steaks on both sides with a little olive oil (not extra virgin). This facilitates the heat transfer, so you can get an evenly browned crust and a delicious steak house flavor.
3. Remember timing is important.
There’s nothing worse than a rubbery, tasteless overcooked steak. Professionals use touch to gauge doneness, and so can you. Touch your index finger to your cheek. When the meat feels this way, the steak is rare. Touch the tip of your nose. That firmness equates to medium. Your forehead is well done. “But please don’t go there,” said Thompson.
4. Let it rest.
If you cut into a piece of beef as soon as it comes off the grill, you will lose precious juices. Give the proteins in the steak the opportunity to unwind a little bit from the heat they have just experienced. Let most steaks rest at least five to 10 minutes to give the juices time to redistribute evenly throughout the meat.
5. Skip the steak sauce.
A pat of plain or compound butter is the perfect finish.
Even experienced grillers need new tips, tools and tricks to perfect their steaks, ribs and dry rub techniques. For more grill tips and BBQ recipes, visit www.WeldonOwen.com.
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