For many there is no greater happiness than a great steak on the grill sparkling. Simply with salt and pepper, and marinated in a litany of flavors, each one has his preferred cut and treatment. There are many ideas on how to prepare steaks, can be confusing, what are the main contributors to get good results when grilling to you.
The first place, beautiful steaks taste comes from the browning of sugar andProteins within the meat from the heat (the so-called "Maillard reaction"). Many chefs and master grid will "put a great sear" to speak to a steak. When chefs sear a steak (the Maillard reaction) and amino acids break down the sugars in the flesh and become more complex, creating hundreds of different flavors. A real Maillard reaction depends on the high temperature and low humidity. The reaction is clearly from about 310 degrees Celsius, when allThe water was evaporated. There are several techniques that are effective to achieve this low humidity, high heat environment.
First make sure that the room temperature steaks before cooking. The surface of the steak should warm up quickly and brown is too much before the interior of the steak. If you have a charcoal grill will get lump charcoal is usually much higher temperatures than conventional coal-fired tiles and is recommended for cookingSteaks. Kingsford has a product called "Tile Competition" to reach a higher temperature than traditional tiles, you will not even reach the temperatures that can reach the traditional lump of coal.
A high-heat cooking surface can be achieved on a gas grill using different methods. First, be sure to get your gas grill have enough time to reach its maximum temperature. This usually requires preheating the grill for 15Minutes or more before cooking. If you do not agree with the results of searing a steak on gas grill alone is not satisfactory, try using a hot iron plate, then move the steaks to finish the regular grid. Some high-end gas grills are also available with infrared sear burner, a great job in creating a nice sear to do, features.
The second factor for the creation of a Maillard reaction is a low humidity environment. Salt, and its ability to extract moisture, asignificant factor. Despite what many think is best for your steaks salt for about 30 minutes to an hour before cooking. There are several reasons for this. Previously, the salts, so that you have made time for two processes. First, the salt to draw moisture from the meat and bring to the surface, this happens very quickly. Then, by osmosis, the meat is a good piece to absorb the moisture that has given the salt. Only now is the moisture with tastesalt and other seasonings that you rub on meat before, so that the flavors penetrate the steaks and salts for its softness.
This process can be between 30 minutes to an hour depending on the thickness of the meat. It 'important to be sure, the steak of this full time, to absorb moisture from the surface of the meat, otherwise the steak "cooked" grilled, strongly decreases the amount of browning on the outside ofThe steak and how to taste (see above discussion on burning). If you use a wet marinade over the meat should be thoroughly dried by the first grid marninade removed.
The other important factor in the amount of melted fat in the flavor of steak. USDA meat grades in part on the amount of fat in meat marblization Canner (almost no marblization) in the first (most marblization) is based. Japanese Kobe beef,This is even more expensive than beef up the U.S. first, is even more marblization and variety than can run upwards of $ 100 per pound or more. During the cooking of these fatty marbled steak melt. The melted fat is perceived juiciness is where and why you should never cook a medium rare steak, if the goal is great taste. The more cooks steak more flavorful the burning of fat left over charcoal / burner and not the steak left.
So, noNo matter what the use of flavoring or seasoning or steak cut, keep in mind these simple rules for a good result:
Rooms from 30 minutes to 1 hour before cooking, depending on the thickness. Let your steak to room temperature before cooking. Make sure the steaks are dry on the outside before cooking, since all the moisture is greatly reduced external browning (Maillard reaction). Get your grill as hot as you can go, then again as needed to the desired temperature is also a good rangeSear has developed. Do not overcook. Great steaks on the grill should not be complicated. Simply with salt and pepper, cutting techniques and just tastes good, your steaks are delicious every time.
