The Girl Loves to Grill!
Posted December 15, 2009 in Uncategorized
Being the food nut that I am, when I read Dr. Berger’s blog about grilling red meat, my heart just dropped.
This is definitely controversial (for me, at least) because we’ve heard for so many years that grilling especially is a healthier method of cooking rather than frying, for example. The problem with grilling and BBQ-ing is that most people figure “well done” means burning your steak down to a crisp. By charring and burning the meat, you’re essentially going to end up eating charcoal!
Well, I know how much we all the outdoors and grilling assorted meats (granted its freezing out now), so I dug a little deeper to give you pointers on the proper way to grill red meat.
1. Make sure the grill is hot!
a. Generally, anything (whether it’s an oven or grill) over 300°F is safe to cook meat on.
b. If you’re using a gas grill, turn it on and close the lid for about 10 minutes to burn and scrape off any remainders stuck on the grill
c. For charcoal grills, make sure all the coals are nice & red and no longer give off fire before placing the meat.
2. Meat should be seasoned and tenderized prior to grilling
a. If you’re using any oil in your seasoning, use lightly because oil will cause flare-ups and that will needlessly burn and carbonize the meat – Not Good!
3. Don’t let it get too hot
a. A higher flame means you can sear the meat and trap the juices but if it’s too high, the meat will be burned on the outside and left uncooked on the inside.
4. Remove the meat once you have it to your liking
a. Having a meat thermometer is a great tool to own in the kitchen. Using the meat thermometer, insert it into the thickest part of the meat. Temperatures should be as follows
i. Rare: 120°F – 125°F
ii. Medium-Rare: 130°F – 135°F
iii. Medium: 140°F – 145°F
iv. Medium-Well: 150°F – 155°F
v. Well Done: 160°F+
b. If you don’t have a thermometer, press the center or thickest part of the meat with your finger. If it’s still soft and squishy, that means it’s rare and needs more time for cooking. Medium will be firm but still have its buoyancy and well done would feel very firm and not as resilient.
a. that the meat’s internal temperature will rise a minimum of 5°F after removing from the grill so if you want Medium steak, remove the meat off the grill when at 140°F.
b. that using a meat thermometer means you may lose some of the succulent juices when piercing the meat
I hope these tips help you grill the most succulent (and not to mention healthier & safer) of steaks!