Featured Recipe: Steaks
If anyone knows the grill, its Green Mountain Grill; and they know how to use it. The following are tips on grilling the perfect steak to your liking, taken directly from their website.
Take a moment to read and learn these tips, and let your mouth-water inspiring you to put a perfectly grilled steak on the menu this weekend.
- Bring the meat to room temperature before you put it on the grill. If you don’t, the outside will cook much faster than the cold inside, and you will get a dry exterior with a cold interior.
- Use rubs without a high salt content. (GMG Beef Rub springs immediately to mind!) Copious quantities of salt tend to draw moisture out of the steak. Sugar will caramelize and add that great char on the surface.
- Baste with butter or spritz with apple juice/Worcestershire mix. Or both!
- Let the meat rest about 10 minutes after you’ve finished cooking. This will keep the flavorful juices inside the steak where they belong. Cut into one too early, and the juices will run all over the plate.
- Technique: As a general rule, you should grill a high quality steaks on high heat (450-500°F; 232-260°C). A lower quality steaks will likely benefit from a slower cook (275-300°F; 135-177°C). Occasionally, if I have the time, I will cook a steak for an hour or so at 150°F (66°C) and then turn it up to 500°F to finish it off.
- TIME: Grill about 7-10 minutes per side at high temperatures or 15-20 minutes per side at the lower temperatures mentioned above. The actual amount of time will depend on the thickness of the meat and your preference for doneness.