Grilling the perfect steak

BY: RASTELLI DIRECT

Grilling The Perfect Steak

THE HEATED DEBATE BETWEEN GAS GRILLS AND CHARCOAL GRILLS IS AN ONGOING DISCUSSION.

Gas or Charcoal

• GAS GRILLS ARE EASY AND CONVENIENT

• NO ASH CLEAN UP• GAS BURNS CLEAN• DOESN’T EFFECT

TASTE OF FOOD

• CHARCOAL GRILLS NOT AS CONVENIENT AS GAS GRILLS

• GIVES GREAT SMOKEY FLAVOR

• SEARS MEAT QUICKIER

• LESS EXPENSIVE

THERE ARE MANY DIFFERENT CUTS OF BEEF TO PICK AND CHOOSE FROM

• RIB EYE STEAK• NEW YORK STRIP STEAK

• BEEF TENDERLOIN• T-B ONE STEAK• FLANK STEAK

• TOP SIRLOIN STEAK

The Right Cut

THERE ARE MANY DIFFERENT LABELS ON BEEF SO MAKE SURE YOU GET THE ONE

YOU REALLY WANT

• CERTIFIED ORGANIC BEEF• GRASS FED BEEF

• ALL NATURAL BEEF• CAGE FREE

• HORMONE FREE• LEAN

• FREE RANGE

Pay Attention To Labels

• BRING STEAK TO ROOM

TEMPERATURE BEFORE COOKING

• PULL THE STEAK OUT OF FRIDGE

ABOUT AN HOUR BEFORE GRILLING

• COOKING COLD STEAK CAN RESULT

IN UNEVEN COOKING

Room Temperature

FOR A GREAT TASTING STEAK IT NEEDS TO BE SEASONED. USUALLY SALT AND

PEPPER IS ALL IT NEEDS DEPENDING ON THE QUALITY OF THE MEAT

• SALT PULLS OUT MOISTURE, SO SALT ABOUT AN HOUR BEFORE GRILLING

• MAKE SURE STEAK IS PATTED DRY BEFORE SEASONING

Season Steak

YOU NEVER WANT TO COOK ANYTHING ON A DIRTY GRILL

• TAKE A BRUSH AND BRUSH OFF THE GRATE

• ADD VEGETABLE OR CANOLA OIL BEFORE HEATING GRILL

Clean Grill

• B E F O R E P U TT I N G S T E A K S O N T H E G R I L L

P R E H E AT T H E G R I L L O N H I G H H E AT F O R T H E P E R F E C T G R I L L M A K E S A N D S E A R E D

S U R FA C E

• M A K E S U R E T O H AV E A S P O T O N T H E G R I L L

T H AT I S M E D I U M H E AT S O Y O U H AV E A S P O T

T O M OV E T H E S T E A K S W H E N I T S S E A R E D

P E R F E C T LY B U T S T I L L N E E D S T O C O O K O N

T H E I N S I D E

Heat Grill

YOU NEVER WANT TO OVER TURN YOUR

STEAK. USE THE FINGER TEST

TO DETERMINE THE WELLNESS OF YOUR

STEAK

Don’t play

WITH 1 ½ INCH STEAKS YOU SHOULD USE A MEAT THERMOMETER

• RARE SHOULD BE 120-125FAHRENHEIT

• MEDIUM RARE SHOULD BE 125-130 FAHRENHEIT

• MEDIUM SHOULD BE 130-135 FAHRENHEIT

Thicker Cut

YOU SHOULD ALWAYS LET YOUR STEAKS REST BEFORE CUTTING INTO IT

• 10-15 MINUTES RESTING TIME IS PERFECT

• IT ALLOWS FOR THE JUICES TO RE -DISTRIBUTE EVENLY THROUGH THE

STEAK

Let It Rest

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