Here’s a bunch of tips got help you get grilling. There’ll be more to come over the next few weeks, and it won’t all be about meat!
• Buy quality meat – cheap meat will make a cheap eat and you’ll feel cheated at the end of it.
• Steaks should not be cut too thin because they can shrivel or curl, and it is difficult to get them nicely browned without overcooking them.
• Have meat at room temperature before putting it on the grill so that it starts cooking evenly as soon as it hits the grill.
• Don’t press down on steaks while they cook because this will squeeze out juices.
• Salt meat after cooking because salt draws out moisture and makes meat spit when it hits hot oil, and causes it to lose juices.
• Let steaks rest for 5 minutes before serving. This allows the meat to reabsorb its juices, making it more succulent in the mouth.
• While the above tips will help, my top tip is to get to know a butcher near you. Find the best one in your area and tell them what you want, and what you expect of a fresh meat supplier. You need to give them your business, but you may need to guide them. If you don’t give them your business, much like the greengrocer and fishmonger in so many towns they’ll disappear down the drain.
Touch test for cooked beef
To check cooked meat for doneness, press with tongs:
• very rare beef “gives” under pressure, feels very soft to the touch, like a relaxed muscle (46-49°C – 115-120°F)
• rare beef feels soft to the touch (50-55°C – 120-130°F)
• medium–rare beef feels soft and springy to the touch, like a muscle that is starting to firm up (55-60°C – 130-140°F)
• well done beef feels firm to the touch, like a firm muscle (65-70°C – 150-160°F)