about 1 year ago
What's easier than steak? Well, it's not THAT easy. I've had quite a number of steaks that were treated so poorly that they curled up and gave up every bit of juice they ever had.
A good piece of meat doesn't really need a recipe - salt and pepper are all you really need for seasoning. But cooking technique is important.
- 1 Strip Steak
- Salt, to taste
- Pepper, to taste
The first tip for cooking steak is that you should bring the steak out of the refrigerator to come to room temperature before you cook it. The thicker the steak, the longer it will take to warm up.
The second tip is to salt the steak ahead of time. I know the rule used to be that you only salted it just before cooking. That's what I used to do. But it does work better if you salt ahead of time - ten or even twenty minutes. Give it a try.
Third, make sure your grill grates are HOT. The meat should sizzle when it hits the grill. Once you set it down, leave it there until it releases easily, and the turn by 45 degrees to get the nice diamond-shaped grill marks. When the first side is nicely browned, flop it over and cook on the second side the same way.
To finish cooking the steak, move the steak to a cooler part of the grill, away from the direct heat. If you've got a gas grill, turn down the heat. Cover the grill and cook the steak to your liking. Keep in mind that the steak will continue cooking for a while after it comes off the grill, so pull it off when it's about 10 degrees less than your target temperature.
The last very important thing is to let the meat rest at least 10 minutes before you slice it.
- 0 calories
- 0g total fat
- 0g saturated fat
- 0mg cholesterol
- 0mg sodium
- 0g carbohydrate (0g dietary fiber, 0g sugar)
- 0g protein