How to Cook Chuck Steak

One of the most tasty and affordable cut of beef, chuck steak can be cooked in various ways. Before you proceed with the different steps involved in cooking chuck steak, you should know the varieties or types of chuck meat. Afterwards, widen your knowledge on the basics in cooking chuck steak by understanding the popular and best ways of preparing the meat.

The Different Varieties of Chuck Meat

Some of the varieties of the meat are round bone chuck, shoulder steak, and center chuck. If you want to grill the meat, the best part to purchase is the chuck tender steak. On the other hand, Top Blade Cut is best for pan-frying.

Steps in Broiling Chuck Meat

To know how to cook chuck steak, it is important that you know the best method of preparing the meat, which is by broiling. Combine a cup of vinegar and a tablespoon of limejuice in a bowl. Marinate ½ pound of chuck steak in the mixture. Preheat the broiler at 160 degrees Fahrenheit. Grease a pan and place the meat in the pan. Put the pan in the broiler. Cook the chuck steak for at least 30 minutes. Remove the meat from the broiler and serve immediately.

Steps in Grilling Chuck Meat

Marinate a pound of chuck steak in a mixture of two cups soy sauce, a teaspoon of Worcestershire sauce, a cup of vinegar, a teaspoon of chopped garlic, and a teaspoon of sugar. Chop the meat into pieces. Place the meat over the grill for 15 minutes per side. Serve immediately.


Steps in Pan-frying Chuck Meat

Drizzle ½ teaspoon of salt and ½ teaspoon of pepper in a pound of chuck steak. Grease a pan with two tablespoons of olive oil and heat the pan. Put the meat on the pan. Wait until the inner portion of the meat has reached a temperature of 71 degrees Celsius. Use a meat thermometer to determine the temperature of the steak. Garnish with sliced lemon and chopped celery.



Steps in Braising Chuck Steak

Heat two tablespoons of butter in a pan. Fry the chuck meat for five minutes per side. Pour ½ cup of soy sauce, a cup of vinegar, and a teaspoon of Worcestershire sauce over the pan. Change the heat setting to medium and cook the dish for three to four hours. Garnish with chopped parsley or dried thyme. Serve with buttered vegetables and a cup of cooked rice to make the dish more enticing and luscious.

Learn The Difference Between Prime Rib Steak And Other Steaks

Prime rib steak is a little bit different than a regular steak, since it's usually cooked as a roast, not on the grill. The prime rib comes from the primal rib, rather than specifically being Prime grade meat. Officially, it's called a beef rib roast, and it may also be referred to as a ribeye.

A slice of prime rib will include part of the rib bone itself and the lip or cap - fat marbled muscle. We usually cook steak by rubbing the outside with seasonings and salt, and slow reasting it over dry heat, though smoking it for two to three hours before roasting is a popular barbecue method.

It's important not to mistake prime rib for a Prime grade steak. Generally, you can't find this grade of meat at the grocery store, though there are plenty of steak options in Choice and Select grades. Don't go for the leanest meat, however. It has less flavor, and a good prime rib will include fat marbling. This offers more flavor, as does the bone included in the steak. Look for bright red steak with thin white marbling, not dark red or gray meat. Fat should never be yellow or dingy looking.

For the best meat, try dry aging. This is a little harder to find, and is more likely to be available at a butcher shop than at a supermarket. Dry aged meat has a lot of shrinkage, and will be more expensive. However, the taste is worth it, since the aging process produces more tender, flavorful meat. Most meat is wet aged, which offers greater volume (less moisture escapes) but less good flavor and less tender meat. Never buy meat that has not been aged unless you plan to do this process yourself.

A good steak should be chosen carefully, and of the highest quality you can afford. A lower grade of meat can't be improved by good cooking techniques, no matter how hard you try. It's simply not possible. This means that you should take the time to get the best steak you can. If one isn't available in your area, consider ordering one for a special occasion. There are lots of good mail order steak companies available now.




Buying locally is always best when possible, of course, and it's a great idea to get to know your butcher. He or she can help you get the best meat at the best price. However, for those people living where a good butcher isn't available, ordering quality steaks is a lot better than having to stick with low quality steak. Take the time to learn the markers of a good steak, and you'll have a great dining experience that's worth the time and money.

By: Brian Garvin & Jeff West

Which Steak Dishes Are The Most Delicious?

Steak dishes are one of the favorite dishes of many adults around the world. However the debate as to which one is the best is still going on. After all there are so many variations, types, and sides to go with it. They are all good and immensely hard to judge.

The first type of steak many of us are familiar with is beef steak. This is steak made from a cow and is the standard steak that many in North America eat. Now there are many variations of this particular one, you can have it smothered in sauce, broiled, char broiled, grilled, and burnt. Some people like their steaks to be done all the way through and nearly tough as leather, again it’s a personal thing.

Once you figure out how you want your steak dinner you have to decide the side dishes to go with it. After all no dinner is complete without side dishes. The traditional way the steak has been served in my area was singed, with sauce, with a side of mash potatoes with gravy, and green beans. Whether it’s a favorite of anyone else outside my area is unknown but it seems to please the local folks.

Don’t let this fool you though, the sides that you can have with a steak dinner are insanely numerous. The main ones that are eaten in my state are mashed potatoes, green beans, corn, cole slaw, applesauce, baked potato, and fries. Not all together mind you, that would be one sure trip to the hospital. Now add the side dishes from other areas around the world and you have quite the build menu.

As mentioned earlier there are many different kinds of steak. You can find pork steak, deer steak, and many other types. The quality of the meat also determines how the steak will turn out. There are many different kinds of beef steak to choose from at the marketplace. The lowest grade tends to be the fattiest, but the cheapest. The high end grade is very expensive, but also very lean. Regardless you have to cook them properly to get the best taste.

That usually involves a grill and the cooks favorite charcoal, or gas. Steak dinners aren’t just a food to be eaten though, for many entire family days are planned around the cooking of these pieces of meat. Mainly because it takes so long to cook properly. This gives people ample time to catch up with each other and play games, or just enjoy each others company.

The added effect of running around while it’s cooking is building up an appetite. Most steaks are large and take a while to eat. This also leads to more family activity. Many people enjoy these summer activities and plan for them every year.



In closing steak dinners are one of the most anticipated and planned on meals in North America. Many people plan their summer get togethers around them; others just really like to eat them. Regardless there are many types of steak, and many sides to go with them. Happy eating and make sure to enjoy it.

By: Brian Garvin & Jeff West

Better Heat For Better Taste

There's been a lot of talk lately about the new infrared grills that have come on to the market, but when you look at its history the grills actually have been around for over a decade. They were invented by TEC over ten years ago but only recently did their patent release on the product and allow other manufacturers to take advantage of the new technlogoy.

So we know that it can heat things faster, and overall it's safer simply because there are practically no flare ups but what about the most important factor of all? What is the taste of the food that you cook with the infrared grill?




If you cook on an open flame grill then you're going to need to pay close attention to how the food is being cooked and how the flame covers the food so that you can get an even cook. If you've ever bitten into a steak and thought "wow this is great" and then the next bite feels like you just bit into meat flavored ice cream then you've experienced the displeasure of an unevenly cooked steak. This is no longer a problem with the infrared grills since the heat will automatically be evenly distributed all over the food. Also, because it heats the steak up faster it will lose less of the flavor and juice that typically would spill out of the steak.

So the answer to the frequent question of "will it taste like real steak if it's not cooked like steaks typically are (flame)" is not only yes, but that you can expect for it to taste even better!

By: mgw

All You Need To Know About How Long To Grill A Steak

For many of us, getting out that grill is just the first step to making a great steak, and while there are lots of foods that do well on the grill, none of them are quite as good as the perfect steak. However, if you do not know what you are doing, it can be extremely difficult to produce a great steak. Lots of people say they have the best method, but choosing can be pretty tricky. Here is a quick overview of how long and how hot you should cook your steak.

Step one is remembering that you do not start with cooking. You start by selecting the best possible steak, and some people even purchase a whole tenderloin and butcher it themselves to make sure they're getting great meat.

You will need to look for steaks that are three to five ounces each, whether you cut them yourself or buy them. Consistency is important, since consistent thickness and size mean your steaks will be a lot more reliable when you cook them.

The next step is learning to cook beef on the grill, if you do not already know how. Many people think that grilling takes no skill at all, but they would be wrong. If you do not know what you are doing, you will get meat that is safe to eat, but does not have a lot of taste. Remember that grilling is a fast, intense type of cooking, which makes your mistakes that much more difficult to work around.

Be sure your grill is very hot and your steak is seasoned correctly before you start cooking. Seasoning should be gentle enough to allow you to taste the meat, but strong enough to complement the flavor of the beef. Put the side you would like to show off on the plate down on the grill, and cook it until it is about three quarters of the way done. Then flip it and finish it to your preferences. Grilling beef does not have to be complex if you pay attention.




So, how long to cook a steak, and how hot should it be? Unfortunately, the answers start getting complicated pretty quickly. Usually, all we can say is that you should cook a steak till it is done. However, the process of cooking a steak is something that happens the same way every time, as long as you know what you are looking for. Keep an eye on the changes that happen in the meat to know when your steak is ready for eating.

At 165 degrees F, the proteins in the meat begin to coagulate, stiffening and shrinking the steak. The sides start to become brown or gray. The sugars start caramelizing at 320 degrees, which is when the grill marks start to show. That is what makes that nice sweet smell and tells you the steak is cooking properly.

The steak will then begin to bubble, as the juices come up from the bottom. At this point, the steak is half to three quarters done, and it is time to flip it.

By: Chritine Kudra

Grill Your Steak The Right Way

No matter what you preference in a steak, maintaining good moisture should always be your goal. When searching for a good cut of beef, look for a cut with good consistent marbling. Fat equals flavor so very low fat content in meat will tend to dry it out and have much less flavor. You should not have to coat a great piece of meat with sauce just to get flavor, in fact you should avoid using a sauce at all. You want to see visible grains of fat running through the meat but not large pieces of fat.

If you do see larger pieces simply trim them off. As you cook your steak the fat will melt and naturally tenderize the meat.


After removing the meat from refrigeration seasoning the meat with generous amounts of salt and pepper.
Many other herb and spice combinations can be added to your taste just be sure you have plenty of salt and pepper in addition to any other seasonings. Allow the meat to come to room temperature before grilling.

When grilling your steak first make sure that you have your grill nice and hot. This will give the outside a nice crust and will also help seal in its natural juices. If you fire flares up at any point, move the meat off the flame. While you want a hot grill, you do not want direct flame on the meat for any extended time period. The worst mistake that most grillers make is to continually flip the meat time and time again. Continually flipping the meat does nothing but cause the meat to dry out. Flipping the steak over and over does not make you a grill master, doing it right, does. In the end you will flip your steak 3 times which will mean you have cooked both sides twice for 3 minutes on each side. For cross-hatch marks on your meat simply turn it 45 degrees when flipping. Total cooking time should be roughly 12 minutes. This will achieve a medium rare steak depending on how hot your grill is. Because every grill it different you will need to experiment to get the desired results.



There is no exact way to tell when the steak is done. Without cutting the meat open and risking the release of its juices, the best way is to either press the meat to judge its tenderness or use a meat thermometer. If you choose not to press the meat, you can use you hand as a guide. For instance if you take you index finger and touch the fleshy part of your palm right under your thumb, that is what rare should feel like. Conversely if you touch you pinky to that same part of your palm that is the consistency of well done. So from finger to the next starting with your index finger and ending with the pinky it would be: rare, medium-rare, medium and well done.

Herb rub:
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon kosher salt
2 teaspoons freshly cracked black pepper
2 teaspoons mustard powder
2 teaspoons paprika
1 teaspoon onion

Mix all ingredients thoroughly in a bowl. Brush the steak lightly with olive oil and rub in herb rub.

By: At Home Gourmet

Guides To Cooking With Grill Seasonings And Poultry Seasonings

Whether you are a connoisseur of gourmet steaks or just an ordinary individual who likes his food to taste really good and to whom eating must always be a delight of senses - of all senses - you will always appreciate a tender loin chop or a steak, poultry or fish.

The truth, unfortunately, is that the best and tastiest meat is the meat that has the most fat as the flavour, most of it, comes from the fat, actually. A healthy alternative is represented by rabbit meat, which is an extremely lean, low fat, white meat; rabbit meat is ideal for those watching their cholesterol intake. The flesh is tender, finely grained, and of a bright pearly pink colour.
What is a hamburger made with and from? A meticulously made hamburger should be made entirely of ground beef and seasonings. A hamburger that contains no major ingredients besides beef may be referred to as an " all beef hamburger " or " all beef patties " to differentiate them from inexpensive hamburgers unreal with added flour, texturized vegetable protein or other fillers to decrease their cost. Some cooks prepare the patties for hamburgers eclipse binders, such as eggs or bread crumbs, and seasonings, parsley, onions, soy sauce, Thousand Island dressing, onion change mix, or Worcestershire sauce.
Just in case you are interested in Cooking with your own grill seasoning, then you should notice that it is so easy to make it yourself. All you need is to mix pepper, salt, onion and garlic powder, coriander and red pepper flakes. Recipes are all over the internet now so it will be much cheaper for you to google seek than to buy guide books. The directions mentioned above is ideally simple and it very much resembles what you usually put to a deliciously home made steak. Normally when making a steak at home, you want it to have the best of flavors. And of course you tend to add garlic and onion at least beside the salt and the pepper.
Other plants / herbs that go with the rabbit, and are part of the rabbit seasoning are parsley, sage, basil, fennel, bay leaves, mustard, spinach, onion, garlic, celery, carrots, tomatoes, all salad leaves, capsicum, cos and radicchio; olives, capers and anchovies could also be part of rabbit seasoning. If you think that a suitable drink enhances the flavor of a meal and enriches it, you should consider both red and white wine as ingredients for rabbit seasoning. Besides the wine's effect on the seasoning of the rabbit, you should keep in mind that it also tenderizes the meat.
The moment you decide to cook some poultry meat, assuming you are not a very experienced cook, do not worry. First of all, just ask a neighbor, buy a cookery book or search the internet for recipes and how to guides or advice and I am sure that you will be able to prepare the best poultry dishes with the adequate poultry seasoning. Besides, you will be able to make your family or friends with wonderfully prepared poultry, seasoned with the tastiest poultry seasoning. For those who need some poultry seasoning recipes I can say that in order to make some of the greatest poultry flavore, you just need some common ingredients and a little time. Fortunately, poultry, especially chicken takes just a tinge of your time to cook. The same is true about preparing the poultry flavorer you will need for the best of results.



Initially, it is recommended that you cook this meal outside as it usually makes a lot of mess but the outcome of this cooking endeavor is worth it. After you have taken your decision on what size of turkey you want, round up a pot and preferably buy groundnut oil to deep fry it. Also decide on the deep fried turkey flavorer blend that you want to use. In case you are not familiar with the blends seen in supermarkets then buy bulkk flavorer spices and herbs that you know you like and go with preparing turkey meat. In case groundnut oil makes your choice of dish rather expensive, you can also stick to regular cooking oil.

By: Ferdinand Dubem

Tips & Tricks For Buying A Gas Grill

All too often consumers seeking a high end stainless steel gas grill are won over by a manufacturer's reputation, the look of the grill or other factors such as recommendations from friends or family. Now, this is a fairly large investment, as appliances go, and consulting an expert in the field could help in making an informed decision.

A reliable gas grill specialist can help you evaluate the various features found in these high end grills and quide you to the best choice for the features you prefer.

The simplest way to compare the manufacturers objectively, of course, is with a chart! Our chart compares Fire Magic, Alfresco, Kenmore Elite, Viking, DCS, Dacor, Lynx, Vintage, Weber Summit Gold D, Wolf, Altima, Turbo, ProFire, Phoenix, Tec, Solaire Infrared, Vieluxe, Lazy Man, Jenn Air, Holland, FrontGate, Capitol, Crown Verity, Ducane and Dynasty.

Some of the features on the chart are:

*BTU Output: How many burners, and how many BTUs are standard?
You'll need to do some math to determine the actual heat your food will receive. Ideally, you want to have over 95 BTU's per square inch of cooking surface. How will you know? Take your total BTU's and divide it by the primary cooking surface. So.... if your cooking surface is 660 square inches and the total BTU's are 104,000 then 104,000 BTU's divided by 660 square inches = 157 BTU's per square inch. That would be a winner!!!

*Temperature Range: This is a very important characteristic if you like to do a variety of cooking. You'll be able to do everything from searing steaks to baking pizza with a large temperature range.

*Burner material can consist of cast stainless steel, stainless steel sheet metal, cast iron, infra-red and even cast brass, which is used in commercial settings. Dual burners allow for indirect cooking and better heat control. Cast brass or cast stainless burners are your best bet. They will last longer and are more durable. Grease tends to burn through sheet metal easily.

*Infra-Red Burners are an option for those who demand a well seared steak. Thinking of an infra-red cooking system? Temperatures on an infra-red cooking system can reach up to 1600 degrees on some grills. Infra-red cooking allows for quick, high temperatures, which cuts cooking time and helps seal in juices -- perfect for searing a steak. If blackened food or steaks are your taste preference – infra-red cooking is the way to go. If you plan on conventional cooking -- go with a hybrid that offers infra-red and standard burners. Tip – make sure you can convert infra-red burners back to standard for large parties.

*Rotisserie backburners are a popular option. Used to cook large pieces of meat evenly, rotisseries use a lot less heat than normal grilling. BTU ranges generally range in the 13-15,000 category but the best grills offer 18-28,000 BTUs. Meats cooked using a rotisserie are generally juicier, self-basted and slow roasted. Tip - look for a model with a drip tray to make cleanup easier. Be sure to compare available rotisserie space, especially if you want to roast a turkey or two.

*A Triple Gourmet Grill allows you to use gas, infra-red AND charcoal cooking! How versatile can you get!!

*An adjustable smoker box is perfect for those who enjoy the added flavor of hickory, mesquite or other wood to your meats. It makes smoking easy. Adjustable vents allow you to control the amount of smoke flavor to provide just the right taste.

*Warranty is one of the most important features to consider. Only the best grills offer a warranty against a condition called burn through which affects the burners.

*Does the grill you are considering offer a countertop model? These types of gas grills can be dropped into an outdoor kitchen which can be customized with your choice of tile, stucco or other solid surfaces, doors, drawers and other accessories like refrigerators or sinks.

*Cooking Grids: Stainless steel cooking surfaces won't rust or chip. Porcelain cooking surfaces tend to chip and could flake off into food. No N.S.F. (National Sanitation Federation) affiliates use porcelain cooking grids.

*Cooking Grid Size: How many people do you regularly feed? The size of your crowd will determine how big your grill should be. Tip – make sure you can convert infra-red burners back to standard for large parties.

*Inner Liner: This accessory radiates heat more evenly to grill, directs dripping to tray and separates the valve and manifold from combustion chamber. This will prolong the life of your burners and reduce the chances of a grease fire. The grill hood covers the cooking surface and assists in trapping the heated air inside. Look for a double insulated wall hood. If you're buying a stainless steel model, with a double insulated wall hood, it won't turn a brown or blue hue. It will keep it's shine.

*Stainless Steel Flavor Grids: This heat distribution system should be stainless steel for long life and durability. Flavor grids reflect all the heat up toward the grilling surface
and vaporizes drippings. You can add wood chips and other flavor enhancers to your flavor grids to add some zest to your choice of meat.

*Fuel Conversion: Will your grill easily convert from natural gas to propane if you want to move it from the back yard to the street for a block party?

*Side burners provide versatility giving you separate controls for each burner. Side burners offer you additional cooking options and come with single or double burners. You
can fry up some french fries or treat the team to sweet corn. The BTUs range from 12-17,000, but be sure to look for cast brass or cast stainless burners.




More Great Options:

*A power/wok burner will give you even more cooking diversity. Saute onions or boil lobsters! Brown butter or deep fry a turkey! Having a party? A power burner can
accommodate a 26" wok! With a range of 3,000 - 60,000 Btu's, the power burner is a definite advantage for any cook!

*A full sear plate or briquette tray (which can also be filled with lava rocks or wood chips) under the cooking surface protects burners and allows for drippings to smolder which gives foods more flavor. Look for a model that will quickly flash the drippings eliminating flare-ups.

*Adding a warming rack will keep food warm and away from direct heat and also give you extra cooking space.

*Add a griddle to your side burner and enjoy breakfast alfresco!

Armed with this information, you should be able to define your needs and choose a grill that will give you many years of great food and good times. Enjoy!

By: Ben Johnson

4 Common Grilling Problems And How To Easily Solve Them

Grilling is just about as much fun as you can have with your clothes on. Okay, there is golf and drinking beer, but grilling is definately up there. However it's never any fun when you encounter problems. Luckily several of the most common grilling problems are amazingly simple to fix. Here are four common problems along with their solutions from the backyard experts at Weekend Grillers.

PROBLEM: Grilled foods are too dry.

SOLUTION: The smoke rising up from a charcoal fire adds great smokey flavor to food, but it also can dry it out.
The easiest solution for this is to grill thicker cuts. Typically, thicker foods are easier to grill than thinner ones and hold their juices inside better. Look for medium thick steaks, fish fillets and chops. It can also be helpful (and tasty!) to marinate foods before cooking them over charcoal.

PROBLEM: Fish and burgers stick to the grill and come apart.

SOLUTION: Always keep your grill clean. The best way is to heat the grates then scrape them with a scraper before cooking anything. Grilling on a filthy grate coated with burnt, stuck-on food is like frying in a dirty pan.
Next before you put any food on the grill, oil the grate. There are two very simple and effective means of doing this. If you are cooking steaks or chops, cut off a small piece of fat and, using a grill fork, run it over the preheated grates. If are fixing anything else or do not want to cut off the best part of the steak, grab a couple of paper towels with your tongs, soak them in cooking oil and run the oil over the hot grate. Be sure to wait until the flames have died down if using charcoal or turn the flames down if using gas before doing either method. Never, NEVER use non-stick cooking spray.




PROBLEM: The food chars on the outside before it cooks all the way through.

SOLUTION: Move the majority of your charcoal brickets to one end of the grill or turn one end of your gas grill to hot and the other to low to build a two-zone fire. You can sear your food over the hot zone (and help lock in the juices), then move it to the warm zone to finish cooking it all the way though without scorching.
Also at the first sign of a flare-up, quickly move the food that is directly over the flame to the cooler zone and wait for the fire to burn out. Use a water bottle if you must, but it will only get ash on your food. Better to let the flame die down naturally.
Lastly, never apply barbecue,barbeque sauce or any other sauce that contains sugar or honey until the very last minutes of cooking and do it in the warm zone. If you apply it too early, the sugar will burn giving the food a nasty, burnt taste. Better yet, offer several sauces on the table and let you guests choose their favorites.

PROBLEM: It’s difficult to moniter the temperature when roasting or barbecuing|barbecuing or roasting.

SOLUTION: Stick a grill thermometer through the lid vent of your grill. Rotate the lid to check the different heat zones. Do not let the stem touch the food.

By: Mark Hester

Summer Grilling Tip: The Easy Way For Cooking Perfect Steak

Cooking perfect steak might mean different things to different people, but by using the same - very simple procedure, everyone can achieve their own personal definition of perfection right on their own BBQ grill. The process begins with choosing and preparing your own beef tenderloin and ends with knowing exactly when that steak has finished cooking to the exact done-ness that you want it to be.

And all of this happens without disrupting the steak's beauty with knife gashing and checking that center for "pinkness." Intrigued? Give me 10 minutes and I'll give you my formula for cooking perfect steak on your outdoor grill tonight!


It All Starts BEFORE Cooking Tenderloin!

In cooking tenderloin, there is an important first step before the actual cooking and that is prepping! I recommend you start with a whole tenderloin (chain and all). This will save you some significant money, justifying the choice of tenderloin over a lesser cut of meat. And there it is - Step One: choose a nice steak to begin with. To get that nice steak from a whole tenderloin, you will need to do just a little bit of work. Trust me - it's worth it. First, you will need to remove the chain, which is the long muscle along the side. Next, remove the thick "head" from the top of the tenderloin. What you're looking at now is a long (tenderloin) cut of beef from which to cut your steaks. Steaks should generally be portioned somewhere between 3 and 5 oz, the recommended portion size for an average adult. The size you choose is not important, but keeping all of the steaks approximately the same size IS important. You'll want to use a scale and try to get the steaks as consistently sized (by weight) as posible to ensure the most consistent and reliable cooking results.

Do you Really Know How to Grill Beef?

If you believe most people, grilling takes no skill at all. It's so much easier than cooking and anyone can do this with little advance planning or common knowledge. Right? This is actually one of my favorite cooking myths! Knowing correctly how to grill beef (or anything else) is essential to outdoor cooking success. Grilling is direct source conductive heat. Cooking is to grilling as driving is to flying a rocket ship. Everything happens quickly and intensely with grilling and that includes mistakes. So, let's begin with the simple process:

First, get the grill as hot as possible. Keep the lid down while heating the grill, but open when cooking. This is another common grilling mistake. If you close the lid while cooking, the method you are applying is similar to that of oven cooking. Why bother doing it outside on the grill?
Brush the steak with olive oil and season with salt and pepper. You can use any other kind of seasoning or rub here, but I find that the true steak flavor comes from a good cut of meat and you don't need anything else. You might have a different opinion so season as you see fit.
Place the steak on the hot grill "show side" down - meaning the side you'd want to display on the plate goes down on the grill first.
Now observe for signs of done-ness. When the steak is 75% done on one side, flip it over and cook the rest of the way.

Knowing how to grill beef is a simple process, but most people still go into it blindly. By following the steps, you will always be working towards cooking the perfect steak, rather than just cooking a steak until it has reached a safe to eat temperature and texture. The fine line of difference between acceptable and perfection make all of the difference, and with perfection so reliably reachable, why not aim high?



How Long Should the Meat Cook? Until It's Done!

So, here we are. We always arrive at the same question. In travel, it's: are we there yet?; and in cooking, it's: how long should the meat cook?. Well, I have one answer to all of the how long questions: until it's done. Yes, it really is that simple. Let the meat cook until it's done. And now we get into the more interesting question: how do I know when it's done? I often say that cooking is a journey - so you are a tourist, an observer on that journey. As you observe what happens to the steak during the cooking process, you will notice some predictable things happen. First, at 165 degrees, proteins coagulate. What you will see when this happens is that the steak will stiffen and shrink. You will see the sides of the tenderloin start to get brownish gray. At 320 degrees, the sugars caramelize. If you lift a side of the steak up slightly and look underneath, you will see the formation of grill marks to indicate this is happening. You will also begin to smell that nice, sweet, smell - telling you that you are cooking perfect steak and all is happening as it should. When the steak is 50-75% cooked on one side, it reaches what is termed in French culinary as "a point". You will observe the juices start to bubble up to the red top. This indicates it is time to flip the steak, allowing it to finish its cooking on the other side. The last observation you will make to determine done-ness is the most quantitative because you will use a thermometer. Don't cut open your steak to peer into the middle! Don't stab at it with a fork! Both of these activities will release all of the juiciness you just worked so hard to achieve! 125-135 degrees is rare; 145-150 is medium and 160-165 is well done. So pick your temperature and remove the steak from the grill. But before serving it, let it rest for 5-10 minutes so that the juices can redistribute and run off onto the non-serving plate.

Just by understanding these simple facts about grilling, cooking perfect steak is almost a guaranteed result. Go ahead and get your own whole tenderloin today and get ready for some great outdoor eating!

By: Chef Todd Mohr