Cooking perfect meat can mean different things to different people, but using the same - very simple, anyone can achieve their own personal definition of perfection right on your own barbecue grill. The process begins with the selection and preparation of its own beef tenderloin, and finally know exactly when the meat is finished cooking-tion in the character you want. And all this happens without affecting the beauty of meat with a knife slashing and verify that the center of "pink." Intrigued? Give me 10 minutes and I'll give you my recipe for cooking a perfect steak on your outdoor grill tonight!
Everything starts before cooking filet!
For most carnivores, the beginning of the process towards a steak nirvana is when you really start cooking thread. Unfortunately, this approach leaves out one of the best secrets of cooking the perfect steak: Opening of the entire thread. There are so many advantages of buying a whole tenderloin and breakdown for yourself. You can definitely save money learn to do this, and it is much easier than you think. When you buy a whole tenderloin, the first thing to do before cooking fillet is to remove the "chain". Chain is a semi-muscular, which contains a lot of fat and is suitable for later use in stews, chili, or even my favorite treat:Tenderloin Philly Cheesesteak. But it is a completely different way of cooking the tenderloin and the scope of this article! After removing the chain, you must remove the top of a thick thread - "head". Again, this can be reserved for later use. What stuck with a long thread, which cut steaks. The most important thing to remember is to try to cut steaks coherent whole weight. Consistent with cooking coherent whole, which is a reliable kitchen! Use a ladder and try to consistently throughout the somewhere between 3 and 5 g / steak, depending on who you are cooking.
Are you sure you know how Beef Grill?
As much as I love season of outdoor grilling, as a leader who always makes me cringe a little. Most people think they are experts in the kitchen and most people make the same mistakes in the kitchen - if you do the math. Knowing well how to roast beef (or other) is essential for outdoor cooking successfully. If the kitchen is like driving a car, the grill is like flying a rocket! Everything happens quickly and intensity with the fence and that includes mistakes. Grilling is the cooking method that uses the basic source of direct heat conduction. Thus, we begin with the network as hot as possible, keeping the lid closed as all the heat down to us. However, once the cooking begins, the door remains open for the duration. It is the first most common mistake in the kitchen. Close the lid becomes basically grilled in an oven - using indirect heat by convection (with direct heat conduction) for cooking. Before you put my steak on the grill, I like a brush with olive oil and season with salt and pepper.You may, as a marinade or rub. Go ahead and make your meat as you want. Place beef are down on the grid (if a minor issue) and cooking. When you learn to cook beef properly, you know what signs to look for to determine when it is time to return the meat. This is done when meat is cooked 50-75% on the first side. The second most common mistake is to make toast at the beginning of the turn and lose all means it has to do the cooking meat at 50-75% in one eye. Finally, always leave a steak to rest for 5-10 minutes before serving so that the juice before it hits the end plate.
How long to cook meat? Until this is done! So here we are. We always come to the same question. In travel, it is: Are we there yet? - And in the kitchen, it is: How long to cook the meat? Well, I have an answer to all the "how long" questions until it is done. Yes, it's really that simple. Cook the meat until it is done. And now we enter the most interesting question: How do I know when it will happen? I often say that the kitchen is a journey - if you're a tourist, an observer of this trip. As you observe what happens during the cooking of steak, you will notice something predictable happens. Only 165 degrees, coagulation proteins. What you see when it happens, is that the steak will stiffen and fall. You can see on the sides of the net begins to brownish gray.A 320 degrees, the sugars caramelize. If you lift one side of the meat slightly up and look underneath, you will see the formation of grill marks to indicate what is happening. You can also begin to feel that nice, sweet, the smell - you say to cook a perfect steak and everything is as it should be. When the meat is cooked to 50-75% of the hand, came to what is called in French cuisine as a "point." You must keep the juices begin to bubble up to red. This indicates that it is time to turn the meat, allowing it to complete cooking the other side. The last point I made to determine that Ness is more quantitative because it uses a thermometer. Do not cut open their peers meat in the middle! Do not hit with a fork! Both activities are carried out in all the juicy you just worked so hard to achieve! 125-135degrees is rare, 145-150 and 160-165 is average are well done. Then select the temperature of your steak and remove the grid. Before serving, let stand for 50-10 minutes for the juices can redistribute it and run off to the non-serving.
When cooking a steak perfect is different for everyone, learn how to prepare your little piece of perfection outdoor grilling is as simple as understanding the process - and the kitchen with the end result in mind. What do you think of next?
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