Preparing the Best Meal Possible For Your Guests
The filet mignon and New York strip steak are a very expensive beef cuts because of their outstanding tenderness and flavor. They are considered by experts as the standard for beef steaks and cuts. They are considered by beef lovers as the best for their marbling quality, taste and texture. Other cuts of beef which are also sought after by beef connoisseurs include the top sirloin, T-bone, porterhouse, and rib eye. Some select cuts are best served medium rare with a just a fair amount of seasoning and flavor and herb butter on the side.
You have a choice among two delivery options as far as meats are concerned. These are delivered as fresh cuts right after the butchering process to ensure that the freshness and the good quality of the meat are retained. You can also choose to have the it pre-grilled straight from the source. This option is ideal for those who live a very hectic schedule and don’t have the time to prepare and cook their own meat.
Here are some suggestions in order to get a perfectly grilled meal.
TIP #1 – Grill straight from the refrigerator
The best way to grill is by taking it right out from your refrigerator and to the cook. This is the correct way of cooking. Many think that grilling it after it has reached room temperature is the proper way. Experts agree, cold is better.
TIP #2 – Cooking Temperature
The perfect grilled cut of meat is determined by the right grilling temperature. It to imparative to maintain the appropriate temperature in grilling to ensure that the meat is cooked evenly. Beef experts would normally recommend medium . High grilling temperature would normally give you an charred and overcooked piece with the interior not reaching the desired level of doneness.
TIP #3 – Flare-ups ruin the grilling process.
It is essential that you remove excess fat by trimming the beef cuts before grilling to prevent flare-ups.
TIP #4 – Follow the proper turning technique
It is highly suggested that you use a long handled tongs in doing the proper turning technique for your beef. You can use spatulas for burgers or other meats. Avoid using forks in turning the meat as it will pierce the beef which would lead to the loss of the essential beef juices.
TIP #5 – Carefully watch the temperature
You have to monitor the doneness of the beef steak by checking the temperature. This is done by inserting an digital thermometer at the middle of the steak.
TIP #6 – Strictly adhere to the suggested internal temperatures
The temperature of the meat should be at least 145 F for medium rare doneness. The middle of the beef will turn pure pink and the exterior part becomes slightly brown. Burgers must be cooked until at least 160 F for a medium doneness. Continue grilling until the center of the meat is no longer pink and the juices no longer exhibit any pink color on them.
TIP #7 – Monitor the visual quality of the meat
You can check the level of doneness of the steak visually by making cuts at the center using a pair of scissors to check the color of the inside of the meat.
TIP #8 – Use appropriate pieces of beef and do the right marinating
The tender beef cuts must be marinated for for a maximum of 2 hours and minimum of 15 minutes to ensure that the flavor is properly absorbed. A lesser quality cut may be marinated overnight. Take note to add a tenderizing enzyme to the marinade to achieve the maximum tenderness.
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