Nina’s Tips & Techniques: Steak
I want my steaks to be like the ones you get at a steak house, but they always come off the grill sort of gray and rubbery. What’s the secret?
Heat. Heat is the secret. Generally, I find people wimp out on using enough heat when they cook, both inside and on the grill. But heat is what gives you that crusty, brown outer layer of goodness. Ok, let me back up…
The reason grilled meat tastes so good is based on three things:
Without heat you will never achieve both the brown crust and the black lines. The steak will cook through before you have a change to achieve proper color—which translates to proper flavor. Get your grill HOT HOT HOT. Turn it on 30 minutes before you cook, close the lid and let it rip. You’ll get great results with this one simple step.
Ok, my grill is HOT. Now do I just blast it on high when I cook the steaks?
|REST it before you cut it. Resting helps meat retain the juice. Cut too early and you spill it everywhere. Let it rest at least 10 minutes… you’ll be glad you did.|