For many, there is no greater happiness than a great steak, crispy on the grill. Simply has seasoned with salt and pepper, and marinated in a litany of different flavors, each his favorite cutting and preparation. There are many ideas as beef steaks, the uncertainty of what will be the main sources to obtain good results when grilling your own, you can be prepared.
The first place great flavor comes from steak and browning of sugars and proteinsMeat from the heat (the so-called Maillard reaction). Many executives and grill masters speak of "putting a big trigger" on a steak. When chefs enter a steak (creation of a Maillard reaction), amino acids and sugars break down into the flesh and become more complex, and therefore hundreds of different flavors. The Maillard reaction is appropriate depends on the high temperature and low humidity. The reaction is much higher than about 310 degrees Celsius, when all the waterevaporated. There are several techniques that are effective in achieving this low humidity, high temperature environment.
First, make sure the steaks are room temperature before cooking. The surface of the steak should warm up quickly and brown before the inside is cooked the steak. If you're a barbecue, charcoal lumps generally reach temperatures much higher than regular charcoal briquettes and wood is best when cooking Steaks. Kingsford has a product called "briquettes competition", a temperature higher than normal bricks, but not yet achieved temperatures, the traditional lump of coal can be achieved.
An area of high heat of cooking can be obtained on a gas grill with different methods. First, you must enter the gas grill, long enough to reach its highest possible temperature. This requires usually a pre-heating of the> Grill for 15 minutes or more before cooking. If you are not with the results of searing a steak on gas grill are just happy, you try it with a hot grill, then move the steaks to the regular grid at the end. Some high-end gas grills are equipped with infrared Sear burner that can do a great job in creating a trigger of Nice, furnished.
The second factor for the creation of a Maillard reaction is an environment with low humidity. Salt and its ability to extract moisture, is aFactor. Despite what many think is best for your salt steaks about 30 minutes to an hour before cooking. There are several reasons. Salts, may occur before time for both processes. First, the salt is the moisture of the meat and bring to the surface are, you do so very quickly. Then, by osmosis, the meat takes a lot of moisture, he has given the salt. Only now that the humidity with salt and other experiencedSpices that you rub on meat, so that the flavor of the steaks and Leach salts tender meat.
This process can take 30 minutes to an hour depending on thickness of meat. It is important to ensure the steak on these full-time to absorb moisture from the meat, otherwise the steak to cook "give" on the network, which reduces the amount of gold outside of your steak andReduction of taste (above) to see the Searing. If you choose a wet marinade, the meat should be removed marninade using dry before cooking.
The other important factor for the taste, the amount of melted fat steak. The USDA types at the amount of fat in meat to beef marblization Canner (barely marblization) in the first (marblization the most). Japanese Kobe beef, which is more expensiveAmerican Beef raw marblization has a greater variety and high level can be executed more than $ 100 a pound or more. Cooking, the fat marbling will melt into the steak. The melted fat is perceived as juiciness, and that is why you never cook past medium rare steak should taste so much is your destination. Most cooks steaks, the tastiest of the fat is on your coals left / writer and not the steak on the left.
So no matter what flavor or seasoning, or cuttingSteak, you are using, follow these simple rules must be observed for optimal results:
Salt 30 minutes to 1 hour before cooking, depending on thickness.
Allow the steaks to room temperature before you grill.
Make sure the steaks are dry out before cooking, because the moisture will significantly reduce the outward Browning (Maillard reaction).
Get your grill going so hot as we can, then go to the extent necessary to achieve the desired temperature, if one has to understand the law.
Notovercook.Grilling large steaks should not be complicated. The use of salt and pepper, easy, tasty and well-appropriate techniques, cut each time delicious steak.
