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Summer's here, and it's time for you to experiment with one of life's more primal male pleasures. Time to play with your meat, and make some mouths water.
And let’s face it – the zenith of summer eating is a well-grilled steak – succulent, tender and just the right amount of juice can set your mouth into orgasm mode with every bite you take.
However, trusting yourself to make that perfectly grilled masterpiece is another thing altogether. It seems like a tall ask, but the truth is if you follow a simple and effective technique ,you may never ruin a perfectly good stab of meat again. Hallelujah, there is a God--and he barbecues too.
Follow these few simple steps to barbecue heaven:
MARINADE MAKETH PERFECT
This is the liquid concoction that all chefs use to soak the steak in before grilling it. Recipes run from hundreds to thousands so just pick a favourite and let those cooking guns blaze. Just remember, it should be slightly acidic in order to add moisture and increase the steak’s tenderness. Let the mix stand still before adding it to your steak, chicken, fish, cottage cheese, or vegetables.
TRIM THE FAT
Cutting the fatty portion of the meat will ensure that the steak won’t curl while being grilled as well as provide you with the grease you need to rub on the meat as well as the grill to add some serious flavour. Swift fine cuts and you should be good to go.
POKE THAT STEAK GOOD
All I mean is make a few holes in the slab of meat I promise! Once that is done you can pour the marinade over it slowly so that it can really seep into the meat and the 2 distinct flavours can mix to create that gamey-tangy marriage of barbecued goodness.
TEMPERATURE SELECTION IS VITAL
Preheat your grill at a high temperature. Wait until the flames have died down before placing the steak on the grill. You want to sear the meat and not char it. Listen for a "sizzle" noise when placing the steak on the grill. This will tell you if the grill is hot enough for cooking. Also, the steak itself should be brought to room temperature before grilling for that perfect texture.
OILING IS NEVER SPOILING
Use either the excess fatty bits or a brush with some olive oil to moisten the grill getting it ready for the actual grilling to come.
Place the steak directly on the grill and cook for about five minutes, then turn the meat over and cook the other side for another five minutes, depending on how you like your steak. You’d leave it on a little longer for a well-done piece of meat or vice-versa for a rare steak. You can test by poking into it and observing the colour as it is pretty easy to tell. Remember, pink =means rare. And not everyone likes traces of blood in their food! Never flip your steak more than once or you will lose all the juice inside the meat. Gently turn the steak over with a pair of tongs, and never pierce the meat until you're done grilling or the juices will escape.
REST IS ALWAYS BEST
It’s always ideal to give the steak a little breathing time or resting period if you will. 3-5 minutes should do the trick, as the juices of the steak are allowed to redistribute evenly through the meat rather than remain concentrated at the centre. Patience, as always, is a virtue well rewarded.
Salt added too early can draw out the flavoursome juices from your steak and make it tough so timing is the most vital factor. Barbecuing isn't just for the carnivores among us; paneer, potatoes, tomatoes, and a host of other vegetables also taste great grilled. So fire up that grill and get cooking! Don't forget your "kiss the chef" apron!
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