| For a lot of people, breaking out the grill means | | | | Seasoning should be gentle enough to allow you to |
| making that perfect steak. All kinds of food are | | | | taste the meat, but strong enough to complement |
| excellent on the grill, but nothing is quite the same as | | | | the flavor of the beef. Put the side you would like to |
| a hot, juicy steak. However, learning how to make | | | | show off on the plate down on the grill, and cook it |
| your steak come out great can be an uphill battle. | | | | until it is about three quarters of the way done. Then |
| There are all kinds of people out there saying they | | | | flip it and finish it to your preferences. Grilling beef |
| have got the best method. How do you choose? Let | | | | does not have to be complex if you pay attention. |
| us look at the best temperature and methods for | | | | So How Long Do You Cook a Steak |
| cooking a steak. | | | | So, how long to cook a steak, and how hot should it |
| Starting with the Right Steaks | | | | be? Unfortunately, the answers start getting |
| The first thing you need to remember is that the | | | | complicated very quickly. Usually, all we can say is |
| process starts before you begin cooking. The first is | | | | that you should cook a steak till it is done. However, |
| starting with great steak, and some people go as far | | | | the process of cooking a steak is something that is |
| as to buy a whole tenderloin and cut it down into | | | | the same way every time, as long as you know |
| individual steaks themselves. Choose steaks that are | | | | what you are looking for. Keep an eye on the |
| three to five ounces each, depending on who is | | | | changes that happen in the meat to know when |
| eating, but always use a consistent size. That will | | | | your steak is ready for eating. |
| resist in consistent, reliable cooking performance | | | | At 165 degrees Fahrenheit, the meat proteins will |
| every time you make steak. | | | | start to coagulate. That shrinks the steak down and |
| Grilling Steak is as Much Art as Knowledge | | | | makes it stiffer. The sides of your steak will become |
| The next step is learning to cook beef on the grill, if | | | | brownish gray at this point. Later on, at 320 degrees, |
| you do not already know how. Many people think | | | | the sugars in the meat begin to caramelize, which is |
| that grilling takes no skill at all, but they would be | | | | when we begin to see grill marks. |
| wrong. If you do not know what you are doing, you | | | | You will smell that process, too. It is what tells us the |
| will get meat that is safe to eat, but does not have | | | | steak is cooking the right way. The juices will start |
| a lot of taste. Remember that grilling is a fast, | | | | bubbling up to the surface when the steak is most of |
| intense type of cooking, which makes your mistakes | | | | the way done. That tells you to flip it and use a |
| that much more difficult to work around. | | | | meat thermometer to tell you when it is ready for |
| Be sure your grill is very hot and your steak is | | | | you to eat. |
| seasoned correctly before you start cooking. | | | | |