kitchenaid

Step 1 - Marinate

For a grilled piece of meat must have been really great to be loaded properly. Let me take two rules of thumb. The first is that you let the meat some time in the juices are soaking it in.

Marinate for three hours did not intersect. (Of course there are exceptions, but that's just a rule of thumb.) It takes time to absorb the flavors. The other rule of thumb is that the marinade should contain a type of acid component(eg vinegar). This not only gives the meat flavor, but it also acts as a tenderizer. It breaks the toughness of the meat down.

Here is a simple steak marinade. Here you will find a whole lot more over the Internet. Only the Google search for "steak marinade recipe

1 / 2 cup soy sauce

1 / 4 cup brown sugar

1 tablespoon lemon juice

1 / 4 cup red wine vinegar

1 tablespoon Worcestershire sauce

1 cup water

Directions:

All Ingredientsfor the marinade. Pour over steak. Cover and store overnight in the refrigerator. Turn meat at once.

Step 2 - Barbecues

This is really a small step, but made so many people get wrong. They are afraid to overdo the meat. Perhaps it is the reverse. You have to be underdone afraid of him.

Side note: I have a somewhat dark side to me. I can not help myself. Speaking of well-done meat reminded me of something. The next time you see someone eating a rare steak, you wait until the meatjust touches the mouth. Then make "mooing" sounds like a cow. It can be quite humorous. It's even better if it is vegetarian present.

Okay, I'm back. I promise I will not let that happen again. Telling when a steak is done, is simple. But before you even the steak on the grill, you want to make sure that the grill is hot! The hotter the better. A hot grill cooks faster. Fast cooking like a juicy steak.

Place the steaks on the grill. Now watch the sides. You look forStart the pages of the meat turns gray. When this happens, turn the meat. There should be a good grill marks on the meat.

If the sides are gray completely, for good grill marks on the other side. If they are present, it is time to check for doneness.

This little test, I'll tell you, I was taught when I worked for a restaurant from an old short order cook.

Take a fork or spatula and press the center of the steak. Try to move it back and forth. RawMeat products compress and move from page to page.

Well-done meat is not. There will be more difficult to press, down, and none of the side-to-movement will be there. By the way, is a well done steak is not worth eating. You can check how well it burned.

If the steak is ready to eat, it will push a little harder and have a small-to-side movement. If you are not yet sure doneness, take a knife with a thin blade. Make a cut halfway through the meat in the middle of aInches long. Twist the blade to reveal the middle. There should be a light pink.

Step 3 - Left

This is a very important step, but there seems to be skipped too much. Remove it from the grill and leave it for 5 minutes. This leads to a lot of juicy steak. It takes them time to absorb its own juice.

If you made an incision in the flesh during the test for doneness, make sure that the cut is facing up.

And that's how a great steak barbecue. Of course, the more youdo it, the better you will get.

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