Now that the weather is warm, one way to enjoy the outdoors is by grilling in your backyard! Mark Nilssen recently caught up with a very “manly” group taking the art of barbecuing to the next level! And, Janet Davies got a few grilling tips for the ladies from the folks at Morton’s Steakhouse!
USDA prime, grain-fed aged beef is the best of the best. Unmatched for taste and tenderness, it features superior marbling—the fat speckled throughout the meat that gives the steak its great flavor. Marbling is a primary indicator of a steak’s quality.
But since only 2% of all beef is good enough to be graded USDA prime, it’s always in short supply. So if you can’t find prime beef at your butcher or supermarket, which is often the case, the next best grade is choice. When you buy choice, be sure to look for cuts with abundant marbling.
Size Does Matter!
In grilling, all steaks are not equal. Thickness is very important. Steaks at least 1” to 1 1/2” thick are best for grilling. Their marbling and thickness make ribeye, New York strip, porterhouse and T-bone steaks ideal for grilling. They are all flavorful, but the steaks with a bone, such as porterhouse and T-bone, have even more flavor. The thicker cuts can sear on the outside and still not be overdone inside. While a thinner cut, anything under an inch, is likely to dry out on the grill.
Bring ‘em in from out of the cold.
Steaks should be at room temperature before grilling.
It’s got to be hot!
Pre-heat the grill to 600-800 degrees and keep it at that temperature for 30 to 45 minutes before putting the steaks on. It’s during the first few minutes of grilling that the high temperature sears the meat, forming the coating that seals in those tasty juices In fact, Morton’s chefs agree that high direct heat is almost as important as the meat itself.
Stick a fork in it? Never!!
Always use tongs or a spatula to turn over a steak during grilling. And resist the temptation to use a fork to test the steak for doneness as its being grilled. A fork will pierce the meat and allow the juices to seep out. Sticking a fork (or a meat thermometer) into a steak during grilling is almost like testing an egg by breaking it open while it’s being boiled.
Medium or rare?
A done deal. it’s all in the palm of your hand:
For a rare steak: Squeeze the pad at the base of your thumb. It should feel spongy and offer very little resistance.
For a medium steak: Press on the middle of the palm of your outstretched hand. It should feel firm and snap back quickly.
For a well-done steak: Squeeze the base off your small finger. It should feel very firm, with almost no give. However, Morton’s chefs strongly advise against cooking beyond medium, noting that doing so is likely to dry out the meat and rob it of its flavor and tenderness.
One good turn…is enough!
After you put your steak on the grill, don’t turn it over before at least five minutes of grilling have elapsed on one side. Turning too soon can prevent searing from taking place. The steak should be seared on one side, then turned, seared on the other side and allowed to cook to the preferred doneness.
Won’t let go?
If the steak sticks to the surface when you’re trying to turn it over, stop trying. It’s a sure sign that it needs more searing on that side. Give it more time.
Gas vs. Charcoal?
Gas grills have higher fuel economy, are easy to start, have instant flames, are easier to clean (just brush the grill), there’s no messy charcoal to dispose of and turning a dial will regulate and maintain a desired temperature.
Charcoal grills impart a distinctive smoky flavor many prefer, especially when mesquite is used, and produce a higher temperature for faster searing. But, there is that used charcoal to take care of.
The best of all possible grills? Some models now on the market combine gas and charcoal grills in one unit. Many are made of stainless steel, making them durable and easy to maintain.
What to look for before you buy – so you won’t get burned.
• Be sure the grill is sturdy and well made. Ideally it should provide areas of both direct and indirect heat. The cooking surface should be large