Steaks on the grill are a universal favorite, whether cooked in the great outdoors or on a handy indoor grill. All steaks take well to marinades. Go to the weight watcher site for guidelines on how to marinade your food.
Before grilling, trim excess fat to prevent flare-ups, and score edges of steaks to prevent curling;
Use long-handed tongs to turn steaks, piercing with a fork allows juices to escape;
For cooking tender cuts such as club, rib eye, porterhouse and sirloin steaks, about 1 1/4 inch thick, sear over direct high heat on one side. Turn and continue to grill, reducing the heat by raising the cooking rack.
TIMETABLE:
MEDIUM-RARE 3-5 minutes first side, 8 minutes second side
MEDIUM 3-5 minutes first side, 10 minutes second side
WELL DONE 3-5 minutes first side, 12 minutes second side
ADDING WINE TO YOUR RECIPES:
When a recipe calls for wine, it's best to stear clear of cooking wines, which often contain salt and are generally inferior. Instead, use a moderately priced table wine, one that you consider suitable for drinking.
-Coach
No comments:
Post a Comment