What Kind Of Meat Do You Use For Beef Tips Grilling – Tips For Cooking Steak on a Grill

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Grilling – Tips For Cooking Steak on a Grill

It took me many trips to different butcher shops and several iterations in the kitchen until I was satisfied with a grilled steak; a level comparable to when I visit famous steakhouses.

The formula for grilling the perfect steak involves three parameters: the cut of the steak, the seasoning, and the cooking process.

Knowing your steak cut

There are many criteria to consider when choosing a cut of steak; one of which is the origin of the steak (eg Brazilian beef, Australian beef or “Local” beef in the UAE). Again, choosing a steak of a particular origin is a matter of personal taste.

The type of steak cut is a key contributor to a satisfying home steak grilling experience. Depending on the amount of fat and the way it is distributed, a steak cut will have different tenderness and a unique taste. There are four common types of steak cuts on any steakhouse menu

Tenderloin

Often referred to as Filet Mignon, this is the widest cut of steak for its mild flavor and lowest fat content. This is my favorite choice.

New York Strip

Often called “top sirloin.” This cut is more tender compared to beef, and the fat is marbled, giving it a nice meaty flavor.

T-bone

I consider it the best choice for a die-hard Carnivore. It is sold T-shaped bone with meat on both sides. It has abundant fat marbling throughout the cut, making it very tender and juicy, with a meaty flavor.

Ribeye

Often called “Entrecote”. This cut is basically prime rib cut into individual steaks. It has a lot of fat in the meat, and the fat is dispersed throughout the large pockets, which makes the meat extra juicy with a delicious meaty flavor.

Spices

When it comes to seasoning, a true steak lover prefers their steak to have great flavor, so I recommend using a little pepper and sea salt to season the steak and leave it on the grill for fifteen minutes. When your steak is ready to eat, you can enjoy a variety of sauces and toppings available at the market and at any steakhouse, but only use pepper and sea salt on the grill.

Cooking process

When it comes to the cooking process, there are two main styles: the charcoal grill and the pan grill. There are fewer parameters to control the pan grid and thus it is easier to master. In this article, I will focus on what I have real experience with, namely the pan grill.

Necessary tools

There are basically three things you need to grill (besides a good steak): a pan, grease, and steak tongs.

I recommend using an appropriately sized non-stick pan that allows enough space around the steak. For greasing, you can use regular frying oil, or better with grill spray, which is easier to spread throughout the pan. When it comes to steak tongs, it is recommended to choose one that is large enough to hold the steak steady, but not so large that it becomes difficult to turn the steak while grilling.

Cooking style

The most important thing you should learn is steak cooking techniques. Steak The cooking method, called “cooking,” affects the color and tenderness of the steak, as well as its flavor. As a general rule, the longer a piece of steak is left on the heat, the darker it will be and the harder it will be to the touch. There are five general steak cooking styles

Rarely

I consider this a true “monster” style of cooking. A piece of steak is almost raw. The rare steak is browned on the sides and bright red in the middle.

Medium rare

Most of the center of the steak should be pink with a hint of red. The sides should be well browned and the top and bottom caramelized to a dark brown color with good grill marks.

Medium

This is the general level of preparedness accepted by all. When cooking for a meal or family gathering, I recommend grilling this style. There will be a thick strip of light pink down the center of the steak, but more browned than pink. The sides should have a rich brown color, the top and bottom should be darkly burnt, but not black.

Middle Well

This is my favorite doneness, the steak is just pink in the middle. The surface should be dark brown, well-flaked on top and bottom. This steak will be very firm but feel a little spongy in the center.

Blessings

For true steak fans, this is a lesser-known level of doneness. On the other hand, it is the most popular choice for people who eat steak occasionally and feel comfortable with the “Safe” choice. This level of doneness can only be achieved by slowly cooking a piece of steak at a relatively low temperature, so that there is no trace of red or pint, and no brown on the outside, and no burn marks (Easy to remember, hard to achieve)

Finger test for steak doneness

To make things more complicated, I’m not going to give advice on how long to grill each side of a steak, what thickness, or what temperature to cut a particular steak. I’ll explain to you an easier method called the Finger Test, which is used to cook a piece of steak to see if it has reached a certain level of doneness.

With your hand open, press the meat of your hand (under your thumb) with your finger, compare the feeling of the meat under your finger when you touch a piece of steak while grilling:

  • Press with your index finger, the feeling is similar to the unique cooking style of steak

  • Press with your middle finger, the feel is like a medium-rare steak cooking style

  • Press with your ring finger, the feel is similar to the medium cooking style of steak

  • Press with your pinky finger, the feeling is similar to the style of cooking a well-done steak

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