This is ideal, since its smoking point is much higher than that of olive oil. Once the grilI is hot enough, oil the grates of the grill using fat that has been trimmed off the steak.You shouldn’t be able to hold you hand there for longer than a few moments. Once the steaks are finished marinating, check the temperature of the grill by putting your hand two inches above the center.At the same time, turn the grill on to a medium high heat.Put the steak to one side, not in the refrigerator, and flip over after 20 minutes – a total of 40 minutes is perfect for marinating and bringing the meat to room temperature.Lay your steak in a bowl and cover with a marinade, homemade or store bought such as Worcestershire sauce is perfect but watch the salt content.Make your own mix of peppers and spices but avoid using salt at this stage, it draws out all that valuable moisture too soon. Prepare your steak with a good seasoning. Simple Steps to Grilling a Perfect Flat Iron Steak On a Gas Grill When it comes to a perfectly grilled steak, grill is everything! Touch your thumb to the tip of your index finger and press again to feel medium rare, thumb to middle finger for medium, thumb to ring finger for medium well and little finger for well done. Relax your hand and press the ball at the base of your thumb. You can tell how well cooked a steak is using the finger and thumb test. If you overcook it, there’s nothing you can do except imagine what it would have been like! □ Always err on the side of caution if a steak is undercooked you can always throw it back of the grill to complete the job. The grill time for a flat iron steak is important. Siimply spark up the grill and let it come up to heat with minimum fuss. This keeps the juices inside, while developing the flavor.Ī gas grill is one of the easiest ways of cooking a perfect flat iron steak – no need to worry about charcoal. The key to maximum enjoyment of a flat iron steak is to ensure it is marinated for maximum tenderness and then grilled quickly over a high heat. Prior to 2002 this delicious steak was often consigned to the ground beef bin, but now it is frequently found across the country on butchery counters. The flat iron steak is a recent development in the world of butchery it was first cut in 2002 by researchers looking to find better ways of using some of the less popular cuts of meat.
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