Grilling a good steak.

Grilling a good steak is a matter of following a few simple rules and you should have a perfect result every time. I know that it might seem very hard to do but if you get the right cut of meat and look and feel for the right sings then you will have a result every time.

First it’s to your cut of meat. Now all depending on what kind of meat you are going to cook will depend on the amount of money that you are going to spend. The best cuts cost the most money, but that does not mean that they are the best to grill. For me you need some thing with a bit of fat on it to give it some flavour. If you are going to cook a fillet then that is probably just a waste of a good cut of meat. But the king of the meats to grill on the barbeque for me is the ribeye steak. All of this is completely up to the individual, you must decide what you like and cook it. As a rule the less the fat or sinew in the cut of meat the faster you can cook it. The more fat and the slower you want to cook it or it will go rather tough.

Second is take the meat out of the fridge and leave it at room temperature for a while. I know that this is against the good practice that you must chill all meat but it doe help. Chilled meat is not as relaxed as it should be so by bringing in it out about twenty minuets before you cook it, it will be better for cooking.

Then to season your meat. This is an interesting one and there are two trains of thought on this. One you should season before you cook the meat and the other is that you should season after you have sealed the meat. Personally I would take a little olive oil and coat the steak very lightly. Then a little sea salt and a fresh grind black pepper just before cooking. You do not want to season with any salt to early, salt draws out the moisture and can make the meat dry.

Now to cooking a steak. You have now all kinds of meat thermometers and gadgets that tell you if your steak is cooked. But the old ways are the beat and this is what you would do if you were a chef. Touch it with your finger and see how soft it is and that will tell you how it is cooking. Now you will say that it takes a chef years to get to know how a thing is cooked just by touching it but it is very simple to understand.

Lay one of your hands flat on a surface, very relaxed. Now take your fingers on your other hand and touch the soft flesh just under your thumb on the other hand. You will feel that it is soft. This is what meat feels like when it is not cooked. Now move your thumb all the way over so that the tip of your thumb is touching the base of your little finger. Now touch again the same piece of flesh just under your thumb. Now as you have stretched your thumb across your hand it will be very hard to touch. And that is what meat feels like when it is fully cooked. So if you take your middle finger as about medium then you have a good aged of what to feel for when cooking a steak.

Now you know what to look for then you must get to know what you are cooking on. If you use ant grill oven or barbeque they all have hot and cold spots. If you use them a lot you will get to know them. All depending on how you like it cooking and the cut of them eat you will need to cook it fast or slow. So feel for the hotspots with the back of your hand. Just hold it way from the heat and you will feel that some spots are hotter then others. This way you will know what is cooking at what speed.

So now all you need is the right weather and you can barbeque a steak as you and your friends like with out worrying.