Plus, tips on how to season your steak and know when it’s done.
Summer is quickly approaching, which makes it the perfect time to brush up onyour grilling skills.
Which cut should you get?
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How do you know when the steak done?
Different cuts have different characteristics, and one might be better suited for your needs than another.
You’ll get what you pay for!
Brush the grates before and after use so that it’s unsullied and ready for your next grilling adventure.
Be Patient With Charcoal
If you’reusing charcoal, be patient!
Temper the Meat
Temper your meat before it hits the grill.
Leave the Steak Alone
Once the steak is on the grill, let it be!
During this stage, the juices redistribute, making for a more tender result.
Since flank steak is less fatty than other cuts, it’s best to marinate it for extra flavor.
Reserve some to finish the steak after cooking!
that pairs well with marinades.
How to Grill a Rib-Eye Steak
Rib-eye is a fatty, flavorful cut of steak.
As chef Frothingham says, “This is where less is more.”
Filet mignon doesn’t have much fat, so it’s important not to overcook it.
Chef Frothingham likes cooking afilet in a cast ironskillet on the grill.
A simple sauce of butter, rosemary, and garlic is a perfect pairing.
All it needs is the salt-and-pepper treatment, but adecadent Bearnaise saucewould also be lovely.
He likes sirloin for steak sandwiches, or grilled and sliced over a big, fresh salad.
You could marinate sirloin, or stick to salt and pepper.
