How to cook the Best Beef Steak

Whether you have expertise in preparing beef steaks at your home or love to watch the cooking procedure performed by steakhouse restaurant , maintaining few essential steps are must. To cite an example SMITH & WOLLENSKY is the city’s favorite fine dining restaurant that maintains all the necessary cooking steps. They are committed to providing you with outstanding hospitality, rich ambiance and personal waiter service and also serve you the best steaks. We can list down some of the important points based on the ideal practices.

Keeping beef in refrigerator: Grilling times is the time gap between beef being taken directly from the refrigerator to the grill. It does not depend on room temperature. If you shape burgers in advance, cover and store at a low temperature until serving time.

Maintain appropriate Temperature:   Grilling at the appropriate temperature guarantee smooth cooking; medium temperature is usually suggested. If the temperature is too high, beef can burn and become overcooked on the outside before the interior reaches the desired output. Scorched beef is not recommended.

Avoid flame ups. You should spick and span excess fat from meats to avoid flare ups while grilling.

Turn as it should be. Use long handled pincers for whirling steaks and spatulas for burgers. A fork can perforate the beef and reduce flavorful juices.

Apply a thermometer. Using an instant read thermometer is the best way to determine completeness of steaks and burgers. It registers quickly, but not heat resistant. Therefore it cannot be left in food while it is cooked. Put in the thermometer flat into the center of steaks and burgers to check the internal temperature.

Identify accurate internal temperatures. Burgers should be cooked to at least 160°F (medium doneness), until the centers are no longer pink and the juices show no pink color. Cook steaks to at least 145°F (medium rare doneness). Beef will be very pink in the center and slightly brown toward the exterior.

Verify steaks visually. The degree of completeness of steaks also can be determined visually by making a small cut near the center with a sharp knife and checking the color. If there is bone in the steaks then make a small cut near the bone.

Pick apt steaks and know marinating time. If preferred, tender beef steaks can be marinated for 15 minutes or up to 2 hours to add essence. Less gentle steaks should be marinated for 6 hours minimum or as long as overnight in a mixture containing a food acid or tenderizing enzyme. These include: flank, skirt, top round and chuck shoulder steaks.
 

Marinating “must to do.” Always marinate in the refrigerator. If a soak has been in touch with uncooked beef, it must be brought to a full rolling boil before it can be consumed as a sauce.

Practice healthy process. Unless the platter has been cleaned in hot soapy water do not take beef off the grill and return it to the same plate that held raw beef.

The Fire set up for Grilling. If your grill has bottom vents, open them before you start the fire. For a more even-burning fire, high-quality charcoal should be used. To determine the number of briquets needed, spread these one layer deep on the fire grate. Widen them one to two inches beyond the area the food will cover on the cooking rack. Then arrange those briquets in a pyramid shape. Add lighter fluid and carefully light. In about 30 minutes the coals should be ash-covered. Carefully spread them in a single layer with a long-handled tongs and set the cooking grid in place.