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Making Steaks Like the Well-known Restaurants Do.

27th May, 2009 - Posted by health news - No Comments

The filet mignon and New York strip steak are a very expensive beef cuts because of their outstanding tenderness and flavor. They are considered by experts as the standard for beef steaks and cuts. They are considered by beef enthusiasts as the best choice for their marbling quality, taste and texture. Other cuts of meat which are also sought after by beef connoisseurs include the top sirloin, porterhouse, T-bone, and rib eye. Some cuts are best served medium rare with a just a fair amount of seasoning and flavor and herb butter on the side.

You have a choice among two delivery options as far as meats are concerned. These are delivered as newly cut meat right after the butchering process to ensure that the good quality and freshness of the meat are retained. You can also choose to have the it pre-grilled straight from the restaurants. This option is ideal for those who live a very hectic schedule and don’t have the time to prepare and cook their own meat.

Here are some useful tips in order to get a perfectly grilled main course.

TIP #1 – Grill straight from the fridge

The best way to grill is by taking it right out from your refrigerator and to the grill. This is the right way of cooking. Many think that cooking it after it has reached room temperature is the proper way. Experts agree, cold is better.

TIP #2 – Cooking Temperature

The perfect grilled cut of meat is decided by the right grilling temperature. It to important to maintain the appropriate temperature in grilling to ensure that the meat is cooked evenly. Beef experts would normally recommend medium rare . High grilling temperature would normally give you an charred and overcooked piece with the interior not reaching the desired level of doneness.

TIP #3 – Flare-ups ruin the grilling process.

It is essential that you remove excess fat by trimming the beef cuts before grilling to prevent flare-ups.

TIP #4 – Follow the proper turning technique

It is highly recommended that you use a long handled tongs in doing the proper turning technique for your beef. You can use spatulas for burgers or other meats. Avoid using forks in flipping the meat as it will pierce the beef which would lead to the loss of the essential beef juices.

TIP #5 – Monitor the temperature

You have to watch the doneness of the beef steak by checking the temperature. This is done by inserting an instant read type of thermometer at the middle of the steak.

TIP #6 – Stick to the suggested internal temperatures

The temperature of the meat should be at least 145 F for medium rare doneness. The middle of the beef will turn pure pink and the exterior part becomes slightly brown. Burgers must be cooked until at least 160 F for a medium doneness. Continue grilling until the center of the burger is no longer pink and the juices no longer show any pink color on them.

TIP #7 – Monitor the visual quality of the meat

You can check the level of doneness of the steak visually by making cuts at the center using a sharp knife to check the color of the inside of the meat.

TIP #8 – Use appropriate pieces of beef and do the right marinating

The tender beef cuts must be marinated for for a maximum of 2 hours and minimum of 15 minutes to ensure that the flavor is properly absorbed. A lesser quality cut may be marinated overnight. Be sure to add a tenderizer to the marinade to achieve the maximum tenderness.