Grilled steak is a favorite with a lot of people. Although it is not very difficult to grill steaks there are some methods which are very helpful for grilling perfect steaks. Mentioned below are some very good tips which will help you prepare the steak prior to putting it on the grill.
There are some individuals who remove the steak from the freezer and immediately place it on the hot grill. Some of them may even keep it in the fridge for some hours so that it thaws before it is grilled. In fact it is always better to keep the steaks outside for few hours so that it comes to room temperature before it is placed on the grill. You will have to eat unevenly cooked steak if you don't defreeze it properly as the cooking will not be even. The parts which are colder will cook less when compared to the thawed sections.
You may not realize it but preparing the steak well before putting it on the grill holds a lot of importance. It is also needed to trim the extra fat like you do for other types of meat. The fat does not allow the steak to be grilled well and evenly. Cover the meat after you have added all the spices for some time so that all the flavors have been soaked by the steak. It is good to keep it for some time but avoid keeping it for more than a day.
You want to heat the grill up to a proper temperature. Most commonly you can do this on a gas grill by bringing it to full temperature, or on a charcoal grill by having the coals reach their full heating capability. Usually when your charcoal turns white, is when it is burning at its hottest point. Covering the grill for a few minutes to get hot does not hurt as it will make the grill itself hotter. It is very important to get the grill itself as hot as possible as all steaks need high temperatures to be cooked properly.
The taste as well as the cooking of the steak depends on the way you have prepared it. You can be sure that if you have taken the advice on how to prepare the steak, you will get the most perfect grilled steaks.
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Gary Pearson is an accomplished author.
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