The Perfect, Grilled Steak
There is not much better in this world than sitting down to eat, a perfectly grilled,
tender and juicy Porterhouse or T-bone steak. There are many opinions and
To master techniques in relation to the best way to cook a steak
whether you use a marinade or rub, how long should the steak from the grill and
how to properly grill steaks. In my book there is only one way to grill a steak, and
Theyfind instructions on how to grill a porterhouse steak, which will also work
for a T-bone steak.
The choice of the cut of meat:
1. The first step is to choose a large piece of meat to grill. They are probably a
Good butchers will help to do so. He or she can cut the steak for you. Select a Steak
that at least 1-inch thick, up to 1.5 centimeters thick. The Porter House has
fresh, not previously frozen, and it was a beautiful, redcolor.
Marinade and Seasoning:
2. When you marinade a steak, you are not trying to change the flavor of the steak,
you are trying to compliment the delicious, natural flavors produced by grilling and
already present in the meat. You do not have to use a marinade, but a good
marinade will help in tenderizing the meat.
Steak Marinade:
1. 12-ounces of a dark beer such as Amber Bock
2. 3-Cloves of Garlic, Peeled and mashed
3. 1/4-Cup Chopped Onion
4. 1-TSP Fresh Ground Pepper
5. 1/4-TSP Salt
6. 1/4-Cup Vegetable Oil
7. 1/4-TSP Cumin
8. 1/4 TSP Dried Thyme
Instructions:
1. Whisk together all Ingredients
2. Place steak in a safe container, such as Tupperware, and pour marinade over the
steak
3. Turn the steak over, put a lid on the container, and refrigerate for 12 to 24 hours
Grilling the Steak
1. Remove, take the steak from the marinade, and let it sit for about 1 hours before
. grill This increases the temperature of the meat closer to room temperature.
2. Before lighting the grill to prevent sticking to spray pam.
3. Gas grill method: If you use a gas, barbecue, hopefully has two burners. Heat
BBQ by one of the burners on high, and the other on low. This may cause the
You sear the steak and seal in the juices. Place the steak on the hotSide of the
Grill for 1.5-2 minutes. Turn the steak and cook for 2 minutes. Move the steak
to the cooler side of grill and cook it for about 7-8 minutes for medium.
The internal temperature should reach about 135F degrees.
4. Charcoal Grill Method: Build a fire in 1 / 2 of the pit, and you can burn the coal
down, they will know and you should not be able to hold your hand over the
top of the grill for more than 1-2 seconds. Place the steak onthe hot side of the
Grill for 1.5-2 minutes. Turn the steak and cook for 2 minutes. Move the steak
to the cooler side of grill and cook it for about 7-8 minutes for medium.
The internal temperature should reach about 135F degrees.
5. Let the steak rest by placing it on a plate and covered it with foil for about 5
Minutes or so. This will help ensure that tender of the steak and juicy because if you cut
the steak is too early, the juice can be very hot, whichthey ooze.
Steak Toppings:
1. Sautéed mushrooms and onions are two of my favorite steak toppings.
Directions:
1. Heat 4 tablespoons butter in a non-stick frying pan.
2. When the butter has melted, you add the add the sliced onions and 4 minutes
3. Add the mushrooms and add another 4 minutes or until the onions are opaque.
Options:
1. You can add 3 tablespoons of cream if the fungi produce in which a
Creamy Topping
2. Add 1-2 tablespoons soy sauce or Worcestershire sauce, butter.
Eat Up!
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