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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