There's nothing better than sitting down to a thick, juicy barbecued steak. Achieving that melt-in-your-mouth texture can be a challenge, but with the help of the Kraft Kitchens, the ultimate steak is within your grasp.
- Select steaks with a light amount of marbling for added flavour and juiciness.
- Trim off fat to about 1/4-inch and slash edges of steak at 1-inch intervals. Trimming exterior fat along steaks and chops can reduce flare-ups.
- Turn steaks when the bottom is well browned. For turning, only use tongs. Piercing with a fork will cause the juices to run out and a dryer end product.
- To cook a 1-inch thick steak over medium heat, allow 4 minutes on each side for rare, 5 minutes for medium and 6 minutes for well done.
- Make sure the grill is hot before adding the steaks. A hot grill quickly sears the outside of the steaks caramelizing the surface of the steak, adding texture, colour and flavour.
- Let beef and other meats stand at room temperature for 30 minutes (no longer) before grilling. This standing time allows the meat to be more tender.
- A quick way to see if your steak is done: with washed hands touch the steak with your finger. Now feel the muscle at the base of your thumb while pinching your thumb and forefinger together. That's what a rare steak should feel like when pressed. Fore medium, well and well done, press your middle, ring, and baby finger to your thumb respectively.
More Steak Grilling Tips:
- Only turn steak once during cooking. Constant flipping prevents the outside from being seared.
- Use the right temperature. Cooking steak at too high a temperature can cause the outside to char before the inside reaches the proper doneness.
- Salt your steak after grilling as salt draws out moisture and will prevent steak from browning.
- Don't use a fork; piercing the meat will release the delicious juices. Use long-handled tongs or spatulas to move food around the grill.
- Leave a thin layer of fat on your steak while grilling to lock in flavourful juices. Trim away fat before serving.