| Grilling the perfect steak is considered some kind of | | | | getting hold of and cooking the perfect steak is a |
| an art, but making a really good steak takes only a | | | | rare occasion. |
| few attempts. Easy to learn and hard to master, and | | | | When the grill is as hot as you can take it you can |
| I suggest you to start practicing as a grilled steak is | | | | put on the meat for a minute, then flip for another. |
| a really filling and tasty option for a weekend dinner. | | | | Turn forty-five degrees and flip again for a nice |
| Before you do anything, cut up the steak to 1-2" | | | | diamond shape grill burn and let it cook for half of the |
| thick slices and remove excess fat. Cut the strings of | | | | rest of cooking time. Turn again and let it cook for |
| fat every 1 to 1/2" inches, because when grilling it | | | | the remaining time. |
| can curl the meat and curled meat is next to | | | | Don't believe any particular number of minutes to be |
| impossible to cook evenly. | | | | the perfect time for any kind of steak, take it off |
| First step is to allow the meat thaw and get to room | | | | when you think it's ready. Cooking time will heavily |
| temperature. While waiting for that you may prepare | | | | depend on circumstances including weather, quality of |
| the grill. Letting the steak defrost slowly before | | | | coal, thickness of the meat and a few less important |
| putting it on the grate will allow for a more even | | | | things. |
| texture and firmness. Fast cooked meat can burn on | | | | When pressing the meat with your index finger or |
| the edges and stay raw in the middle and while rare | | | | the flat end of a fork gives you the right feeling take |
| meat can be great, an unevenly cooked-burned piece | | | | it off and let cool for five minutes. This will let the |
| of beef is not. | | | | juices pass from the core to the whole slice of meat |
| Grease the grate with a piece of cut excess fat and | | | | and will make your steak even more tasty, plus you |
| season the steak to taste. This step is entirely up to | | | | won't burn your mouth. |
| the individual, I like plain tastes and often use some | | | | Use salads or sauces to your liking and keep |
| salt and eat the steak with a spicy sauce or greek | | | | practicing, even if you don't make the perfect steak, |
| salad. Some say a perfect cut of steak doesn't need | | | | a good one is not hard to manage. |
| any additional spices and while that may be true, | | | | |