How to Grill a Steak
This weekend or for dinner you may have considered grilling out. Planning ahead is a large part of being successful when grilling steaks. To help tenderize them and add flavor takes some time. The following will guide you as you prepare your steak and grill out.
Grilling a Porterhouse
Finding the right cut of meat will not be difficult, but some can be quite pricy. You local butcher at Meijer or butcher shop can help you decide what cut will be best for your occasion. Grilling a Porterhouse takes great care so you do not overcook the steak and do not leave the center too raw depending on how well done you enjoy your meat. A Porterhouse is similar to a T-bone steak, but it is thicker and has more of the tenderloin section attached. If the butcher removed the steaks from the bone then you would have a New York Strip Steak and a Tenderloin. The steaks are large for a big appetite or you could cut it up to share. If you don’t want to purchase such a large steak you could look for New Your Strips at Meijer or simply go for the Tenderloin. The marinating techniques can be used with any of the steaks.
Step 1: The day before your grill out (or as early in the day as you can) you will need to marinate your steaks. Using olive oil and your favorite spices such as black pepper and garlic or a store-bought spice such as McCormick Grill Mates Montreal Steak cover the steaks with oil and spread the spice generously over the steak.
Step 2: Place your steaks in a large Ziploc bag and seal it.
Step 3: Place your steaks in the refrigerator overnight.
NOTE: If you have a FoodSaver® Vacuum Sealer you can use the Quick Marinator to help lock in the flavor and tenderize the meat at the same time. Place the meat covered in oil and spices in the container and follow the directions of your FoodSaver®.
Step 4: When you are ready to grill, heat up your gas grill to around 350° F and place the steaks on the grill and close the cover.
Step 5: After about 10 minutes of cooking over medium heat, flip the steaks and reduce the heat to medium-low. This will allow the steaks to continue cooking without charring the outside of the steak.
Step 6: Use the remaining marinade to coat the steaks to prevent burning.
Step 7: For a medium-rare steak that is one inch thick, cook for a total of about 15-19 minutes.
NOTE: Smaller/thinner steaks will require less cooking time.
NOTE: It is recommended to cook steaks to 145° F (medium rare) or 160° F (medium) checked using a meat thermometer inserted into the thickest part of the steak.
Step 8: Remove the steaks from the grill and check for accurate doneness. If the center is still to red for your liking, simply place the steak back on the grill for a few more minutes with the lid is closed.
Grilling steak is a perfect way to celebrate on a holiday weekend or simply to enjoy life. Add grilled corn on the cob and watermelon to make it a perfect summer day.
Do you have any tips on grilling? Feel free to post comments or suggestions below.
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