How To Make A Great Steak Grill - A three-step process

Step 1 - Marinate

For a piece of grilled meat must have been really great to be loaded correctly. I take two rules of thumb. The first is that you let the meat for some time in fruit juices are soaking it in.

Marinate for three hours do not intersect. (Of course there are exceptions, but this is just a rule of thumb.) It takes time to absorb the flavors. The other general rule is that the marinade must contain a type of acid component(eg vinegar). This not only gives the taste of meat, but also acts as a tenderizer. The hardness of the meat breaks down.

Here is a simple steak marinade. Here you will find a lot 'more about the Internet. Just Google search for "recipe marinade steak

1 / 2 cup soy sauce

1st / 4 cup brown sugar

1 tablespoon lemon juice

1 / 4 cup red wine vinegar

1 tablespoon Worcestershire sauce

1 cup water

Directions:

All ingredientsfor the marinade. Pour over steak. Cover and store overnight in refrigerator. Turn meat once.

Step 2 - Barbecue

This is really a small step, but made so many mistakes. They are afraid to overdo the meat. Maybe it's the opposite. You have to be afraid of him tooth.

Side note: I have a side a bit 'dark to me. I can not help myself. Speaking of meat well done, I remembered something. The next time you see someone eating a rare steak, you wait until the meatjust touches the mouth. Then make "moo" sounds like a cow. It can be very funny. And 'even better if this is a vegetarian.

Okay, I'm back. I promise not to let that happen again. Telling a steak, when it is done, is simple. But even before the steak on the grill, you want to make sure that the grill is hot! The more the better. A hot grill cooks faster. Fast Cooking like a steak.

Place the steaks on the grill. Now look at the sides. TryStart the pages of the meat becomes gray. When this happens, turn the meat. There should be a good grill marks on meat.

If the sides are completely gray, for the good grill marks on the opposite side. If there are, now is the time to check doneness.

This little test will tell you, I was taught when I worked for a restaurant by an old cook briefly.

Take a fork or a spatula and press the center of the steak. Attempts to move back and forth. RawMeat products to compress and move from page to page.

Well done, it is not meat. There will be more difficult to press, down, and none of the side-to-move will be. Among other things, is a steak well done is not worth eating. You can check how well it burned.

If the steak is ready to eat, you push a bit 'more difficult and have a small-to-side movement. If you are not sure doneness, take a knife with a thin blade. Make a cut in half the meat in the center of aCentimeters in length. Twist the blade to reveal the center. There should be a light pink.

Step 3 - Left

This is a very important step, but it seems to be skipped too. Remove from grill and let rest for 5 minutes. This leads to a lot of steak. It takes them time to absorb its sauce.

If you made a cut in the meat during the test for doneness, make sure the cut is facing up.

And that's how a great barbecue steak. Of course, the moredo, the better you get.

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